amy chaplin

celebrating the art of eating well

Quinoa white bean burgers with a special sauce

POSTED ON September 20, 2016


I’m not sure how the summer slipped away without my making and eating a delicious burger! I was planning on whipping up the tempeh burgers from my book; as anyone who’s made them knows, there are a few (well-worth-it) steps to putting them together. But for whatever reason, I didn’t get around to picking up the ingredients I needed, some good buns and the condiments I like to use to dress the burgers up perfectly. When I spotted these quinoa white bean burgers on the Kraut|Kopf Recipe App, carpe diem, I grabbed the opportunity to enjoy one just before summer slipped away—not that you couldn’t make these in any season…

As with most burgers it’s the condiments that make them memorable, and this one comes with the added bonus of a recipe for its own winning sauce. Not unlike a tartare (but much better) this flavorful sauce, made with capers, cashews, dill, mustard and pickles, is able to replace all other condiments. Plus, it takes about a minute to put together in the blender and could be doubled or tripled, which I thoroughly recommend doing.

Kraut|Kopf, for those of you who don’t yet know them, have a stunning Instagram feed (and website) full of rich and vibrant vegetarian recipes. They released a cookbook last year which to my disappointment is currently only available in Germany. So, when they offered me a peek into their new app, I jumped at the chance. It features 80 original vegetarian recipes and provides endless inspiration for both sweet and savory recipes.

I’d love to hear if you make these!

Amy x





Quinoa white bean burgers

Adapted from Kraut|Kopf Recipe App.

I made a few small changes to the original recipe, the most noticeable was reducing the rice flour from ¾ cup to 2 tablespoons. They suggest cooking the quinoa in vegetable stock but I used water. I also soaked the quinoa overnight, if you don’t soak yours, increase water (or stock) to 1 cup.

There is also 1 ½ tablespoons brown rice syrup in the sauce that I didn’t use.


½ cup pearl quinoa, soaked overnight

⅔ cup plus 3 tablespoons filtered water

Sea salt

1 tablespoon ground flaxseeds

Extra virgin olive oil

1 large onion (or shallot), finely chopped

3 clove garlic, finely chopped

1 cup cooked white beans, I used cannellini from can, drained and rinsed well.

1 cup chopped flat-leaf parsley

2 tablespoons brown rice flour

Freshly ground black pepper

Sliced radish and cucumber, micro greens/sprouts and lettuce to serve



1 cup raw cashews

1 ½ tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 ½ tablespoons cold pressed flax oil

½ cup filtered water

¼ cup capers in brine, drained

⅓ cup chopped dill

1 gherkin, finely diced

Sea salt and pepper to taste


For the burger:

Drain and rinse quinoa and place in a small pot with ⅔ cup water and a pinch of salt and bring to a boil. Cover pot, reduce heat to low and simmer 15 minutes. Remove from heat and set aside.

Mix ground flax seeds with remaining 3 tablespoons water, and set aside for 10 minutes to thicken.

Warm a small skillet over medium heat, add a couple of teaspoons oil and onion and cook for a few minutes, add garlic and continue cooking until golden brown. Remove from heat and set aside.

Add beans to a medium bowl and mash with a potato masher (you can also pound them in a mortar and pestle). Add parsley, quinoa, flax mixture, cooked onion and garlic, rice flour and a large pinch of salt and pepper. Add more salt and pepper to taste. Using moist hands, shape mixture into 4 burgers. (I used a half cup measure to do this and flattened to the size of my bun).

Warm a large skillet over medium heat. Add about a tablespoon of oil and then the burgers. Cook each side for 4 to 5 minutes or until well browned. Remove from heat.

Make the sauce:

Add cashews, vinegar, mustard, flax oil, water and capers to an upright blender and blend until smooth. Transfer to a bowl and stir in dill and chopped gherkin. Season to taste with salt and pepper.



POSTED IN Gluten free, Mains

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  • Vivian M says:

    Hi, the recipe looks so good. Is there a way to make these without adding any type of flour?

  • Dear Amy,

    I love all your recipes and will most definitely make this burger with cannellini and quinoa. Your book “At Home in the Whole Food Kitchen” is a fairly constant companion on my travels by train as I learn so much from your cooking methods and philosophy ! Absolutely adore your work and cooking style. Cheers, Terri

  • Natalia says:

    Yes, I want to make these burgers, my girls will certainly love them! I have already made some other burgers containing white beans and they were so good, I bet these burgers are even better! Love the ingredients and can’t wait to give it a try!
    Yes, such a pity the book is only in Germany released, I still hope to get news about the EN version!
    The pics are breathtaking, Amy!

  • Dawn says:

    These look awesome Amy! I’m always stuck when it comes to a sauce to go with the burger so curious about this one, will have to try it. Btw your tempeh burger rocks : )

  • This special sauce looks very special indeed. Lovely photos too Amy. And I was just looking at the burger in your cookbook the other day thinking I really need to make it. Soon I hope, as I didn’t make burgers this summer either. 😉

  • Nik says:

    The Beet Chickpea Cakes recipe is my go-to veggie burger (in a pita, on a salad, in a grain bowl… I make it almost weekly) and this looks like a worthy alternative. I am intrigued by the app – Can you please tell me how vegan-friendly it is?
    Thank you!

  • Julia says:

    Hi Amy,
    These look delicious. Is there a way to bake them instead of frying or would that not work? Also do you think they’re freezer friendly even if fried?
    Thank you! Love your recipes and book!

    • Amy Chaplin says:

      Hi Julia!

      Thank you 🙂 Yes I think they are fine to bake and I think you could freeze them uncooked.

      Let me know how you like them.

      Amy x

      • Team Goodman says:

        We have frozen them uncooked and they taste absolutely delicious once thawed and cooked in the usual way 🙂 so I make big batches to always have a few to hand for when time is tight. x

  • Patricia says:

    Dear Amy:

    How does pearl quinoa differ from quinoa? Or is there any difference. I’m just used to the quinoa I get at Whole Foods, which isn’t labeled as “pearl.”


    • Amy Chaplin says:

      Hi Patricia,

      The white or beige quinoa is sometimes labeled as Pearl but its all the same. I just wanted to specify not red or black as they have a different texture.
      Hope that helps!


  • Patricia says:

    Thanks so much, Amy! This was a big help. (I also owe you a big thanks for your chia pudding recipe, which started me on a chia love affair. 😉 )

  • Jess says:

    Hi Amy, do you have any ideas for a nut free option? I can use almonds but I don’t think it will create the same result, thanks, Jess

  • Kusi says:

    I prepared the burgers without flour because I saw the paste enough dense and sticky. But when I returned then on the pan, they lost the shape! They weren’t enough hard. I will try adding a little bit flour next time.
    Any way, it was very good! Thanks Amy
    Regards from Barcelona

    • Amy Chaplin says:

      Hi Kusi,

      Thanks for letting us all know what happens without flour. I thought it would be fine but I guess they need it for staying together.
      I ended up using very little….I think the more flour you use the more seasoning it needs.

      Dreaming of Barcelona!

      Amy x

  • These look so good Amy!! I have the Kraut Kopf app too and there are SO many things I want to cook from it – you just added one recipe to that list!

  • Natalia says:

    Amy, just want to thank you for sharing this recipe! I made these burgers yesterday and eveyone in the family loved them! Never tried a sauce with capers but this sayce was really good so can’t wait to make it again!

  • Bella says:

    Hi Amy,
    I’ve been eyeing these up to make since you posted the recipe and finally have all the ingredients on hand (it’s funny how when you soak things, having the specific combo of soaked & cooked grains/beans/nuts that you need for a recipe seems to be such a lucky occurrence!!). The only thing is my pearl quinoa is already cooked up (leftover) and I’m wondering how much cooked I need for the recipe?? Everyone seems to have their own experience of how much dried = how much cooked with grains so I thought I’d ask for this recipe in particular how much is needed 🙂 ~ know it’s the weekend but crossing all my fingers & toes that their’s some miraculous chance you can answer today so I can whip them together for a late lunch!

    • Amy Chaplin says:

      Hi Bella,

      Just incase you didn’t already make these…its about a cup and half of quinoa but I don’t think you can go wrong with slightly more.
      Once the texture is good and they stick together you’re good to go! Hope you enjoyed them!

      Amy x

  • Anushree Sharma says:

    I made this last night when I had friends come over for casual dinner. They loved it. The patty has a great texture and the sauce is simply yummm. Also made the tomatillos avocado salsa to go with baked crackers. Thank you such lovely recipes. Love you book!

  • katja says:

    Hi! How much grams of beans are in one cup? I try to googled it, but I found many different numbers 🙂 How much did you use? Thank so much. This recipe will be my weekend project 😉

    • Amy Chaplin says:

      Hi Katja,

      Thanks for your note. I think 1 cup of cooked and drained beans is 5 ounces. Although there is 1 1/2 cups beans in a 15 ounce can, there is a lot of liquid, which you don’t use in this recipe. Hope you enjoy it!

      Amy x

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