Quinoa-Feta Burgers

I am excited to share one of my new “favorites” in Vegetarian dishes.  This recipe was found in one of my favorite magazines, Whole Living.  The June edition has a great spread called “Grill Talk” with delicious and healthy alternatives to beef.  This truly is a fantastic tasting burger and is packed with nutrients, protein and fiber.  I do hope you will give it a try!


  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 shallot, minced
  • 1 carrot, finely grated
  • 2 cups cooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons crumbled feta
  • 1 teaspoon coarse salt
  • 2 egg whites, lightly whisked
  • 2 tablespoons extra-virgin olive oil
  • 6 whole-wheat buns, grilled ( I used Arnold’s Whole Wheat Sandwich Thins)
  • Whole-grain mustard, for serving
  • Grilled onions, for serving (*see tip below)


  1. In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
  2. Form mixture into six patties and chill 30 minutes.
  3. Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
  4. Serve on buns with mustard, grilled onions, and romaine. (I served mine on Arnold’s Sandwich Thins)

*For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.

 Yield:  6