Serves 6

Prep time 25 minutes

Cook time 1 hour and 10 minutes


2 Tbsp. olive oil

1/2 cup diced onion

8 oz. cremini mushrooms, diced

2 cups College Inn® Mushroom Stock

1 cup uncooked red quinoa

1 can (15 oz.) cannellini beans, rinsed and drained

1/3 cup Italian seasoned bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1 Tbsp. Dijon mustard

Salt and black pepper, to taste

6 whole-wheat hamburger buns, or whole lettuce leaves for wraps

Topping Options: Ketchup, mustard, vegan mayonnaise, lettuce, tomato, red onion, avocado


  1. Preheat oven to 425°F. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms; cook about 3 minutes, stirring frequently, until onions are softened. Add stock and quinoa, scrape up any browned bits from the bottom of the pan, and bring to a boil. Cover; simmer over low heat about 15 minutes until quinoa is popped and tender. Uncover quinoa and continue cooking 3 to 4 minute, stirring occasionally, until no liquid remains.

  2. Meanwhile, smash beans in a large bowl with a potato masher until almost smooth; add bread crumbs, parsley and mustard. Add cooked quinoa and mix until evenly combined. Taste and season with salt and pepper as needed. Line a baking sheet with parchment paper and generously coat with cooking spray.

  3. Drop quinoa mixture in 6 portions (about 2/3 cup each) onto the baking sheet, spacing them evenly apart. With damp hands, pat each portion into a 4-inch wide, 1/2-inch thick patty. Generously spray patties with cooking spray. Bake 20 to 25 minutes, until golden brown on the bottom. Carefully flip burgers with a spatula. Bake 10 to 15 minutes more. Serve in buns or lettuce with toppings, as desired.



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