Spicy Tex-Mex Quinoa Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zesty veggie burgers made from quinoa, beans, and spices, bound together and pan-fried until crispy. Stack with your favorite toppings for a satisfying, flavorful vegan dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup rolled oats
- 1 1/2 cups cooked quinoa ((preferably cooked in vegetable broth))
- 1 cup cooked or canned red kidney beans, (drained and rinsed)
- 1 small onion, (diced)
- 2 garlic cloves, (minced)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon red wine vinegar
- Hot sauce, (to taste (optional))
- Salt and pepper, (to taste)
- 1 tablespoon canola oil ((or high-heat oil of choice))
- 6 burger buns
- Toppings of choice, such as lettuce, tomato, onion, avocado, vegan mayo, and vegan cheese
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 348mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 97mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.