White bean quinoa burgers with mango slaw and chipotle mayo

It’s technically the last real day of summer guys. So obviously I have one last burger post for the season.

These veggie burgers are all about simplicity. And lots of flavour.

They don’t require a ton of ingredients to make, no food processors, not too many steps, but they’re packed with flavour! And protein – these burgers are made with white beans and quinoa, which means you get a LOT of protein with each bite.

They’re flavoured pretty simply, with just a red pepper, a shallot, and a handful of spices. They’re baked until they’re crispy and golden on the outside, with a nice, meaty texture.

The mango slaw is a delicious (and vegan) topping for these burgers – it’s a little sweet, a little tangy, and so nice and crunchy. I love that crunch on my burger!

And the chipotle mayo…I’m kind of obsessed with chipotle mayo. When I order sweet potato fries at a restaurant, I’m really just ordering them for the chipotle mayo. This one is super easy to make, spicy, and vegan!

These burgers are also great in a salad, making a flavourful, protein-packed lunch.



1/2 cup quinoa

1 cup water

3 tsp thyme

1 tsp garlic powder

1 can white beans, drained and rinsed (or 2 cups, cooked)

1/2 cup red pepper, diced small

1/2 cup shallot, diced small

1 tsp paprika

1 tsp chili flakes

juice of 1 lemon

1/3 cup flour

salt and pepper, to taste

Mango Slaw

1 mango, julienned

1 carrot, julienned

1/4 green cabbage, julienned

juice of 1 lime

1-2 tbsp veganaise

1 thai chili, minced

pepper, to taste

Vegan chipotle mayo

2 tbsp veganaise

1 tsp chipotle in adobo, chipotle minced

1 tbsp adobo sauce (from chipotle in adobo can)


To make the burgers, combine quinoa, water, 1 tsp thyme, and garlic powder in a small saucepan. Bring to a boil and reduce to a simmer, and cook until water has been absorbed, about 10 minutes. Let cool 10 minutes.

Meanwhile, mash white beans until most are mashed into a paste. Add shallot and red pepper (make sure to dice these really small). Stir in thyme, paprika, chili flakes, and lemon juice. Add quinoa and stir to combine, then stir in flour.

Preheat oven to 375. Form burger mixture into patties and place on a baking sheet lined with parchment paper. Bake 30 minutes, flipping burgers halfway through, until both sides are golden and crispy.

To make mango slaw, combine all ingredients in a small bowl and let sit about half an hour before using.

To make chipotle mayo, combine ingredients in a small bowl.


Serve burgers with mango slaw and vegan mayo, or on a bed of greens for a light, healthy lunch!


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