Protein-Rich Beans and Quinoa Sliders
These beans and quinoa sliders are little vegan burgers built on a protein-rich patty of quinoa and red beans, then stacked with roasted eggplant, melted vegan cheese, fresh tomato, lettuce and mustard on a soft bun. They come together as quick snacks or party appetizers, and they make a great lunch too. If you have ever wondered whether quinoa and beans belong in the same patty, the answer is a resounding yes.
I had a can of red kidney beans in the pantry, some leftover quinoa, and I decided to throw in some spices and other great ingredients to make these protein-rich vegan patties. I’m glad I did. What I thought would be just a regular lunch turned into a delicious feast. I had some gluten-free burger buns from Schar on hand, so I used the patties to build these sliders, and the extra ingredients made them absolutely amazing.
What goes into these beans and quinoa sliders
The recipe has two parts: the patty and the toppings. For the patties you need cooked quinoa, drained canned red beans, a little sweet corn, a chopped tomato, chopped parsley and onion, garlic powder, sweet paprika, oregano, and salt and pepper. Two ingredients do the important structural work here. Psyllium husks act as the binder, and a bit of chickpea flour or rice flour tightens the mixture so the patties hold their shape without any egg. Chickpea flour also adds a savory, slightly nutty note that suits the beans.
For the sliders themselves you want small buns (I used gluten-free ones from Schar, but any buns work), thinly sliced eggplant, vegan cheese, cherry tomato, lettuce leaves and mustard. Use canned beans that are well drained. If you cook your own beans from scratch, drain them thoroughly so the mixture is not too wet.
Why psyllium and flour hold the patties together
Egg-free patties fall apart when there is nothing to trap the moisture that beans and cooked quinoa release. Psyllium husks solve this: they absorb liquid and form a gel that binds the mash from the inside, so the patties stay intact when you flip them. The chickpea or rice flour absorbs surface moisture and firms up as it cooks, giving you a crust that browns instead of a soft blob that sticks to the pan. Mashing with a fork rather than blending is intentional too, since a little texture from partially mashed beans and whole quinoa grains keeps the patties from turning into paste.
How to make them, step by step
Boil the quinoa for about 15 minutes, then drain it well and tip it into a large bowl. Add the drained red beans, corn, chopped tomato, parsley, onion, psyllium, flour and all the spices, then mash everything together with a fork until the mixture comes together but still has some texture. Let it rest in the fridge for about 15 minutes. That chill time matters: it lets the psyllium finish absorbing moisture so the mixture is firmer and easier to shape.
While it rests, slice your buns, eggplant, cherry tomatoes and vegan cheese so everything is ready to assemble. Heat a little oil in a non-stick pan, form the patties and fry them lightly for about 3 minutes per side, then set them on a plate lined with paper towels. In the same greased pan, fry the eggplant slices for about 2 minutes per side, lay a slice of vegan cheese on each one, cover with a lid and let it melt for a couple of minutes. Then build your sliders. They may look time-consuming to make, but trust me, they are not.
Tips for the best sliders
- Drain the beans and the boiled quinoa really well. Excess water is the main reason patties turn mushy and refuse to brown.
- Do not skip the 15-minute chill. It is what makes the mixture hold together when you shape and fry it.
- Keep the patties on the smaller side so they cook through in the 3 minutes per side and fit the slider buns.
- Fry the eggplant in the same pan you used for the patties so it picks up the seasoned oil, then melt the cheese under a lid for that gooey pull.
- Taste the mash before frying and adjust the salt, pepper and paprika. Beans are mild, so the spices are what carry the flavor.
Swaps and variations
- Flour: chickpea flour, rice flour or any flour you like all work as the binder. Chickpea flour gives the most savory result.
- Beans: red kidney beans are what I used, but other beans work if that is what you have. It is worth learning how to cook with kidney beans from dried if you want to skip the can.
- Buns: any small buns work. Gluten-free buns keep the whole recipe gluten-free as long as your flour is too.
- Toppings: the eggplant, vegan cheese, tomato, lettuce and mustard are a suggestion, not a rule. Swap in whatever you love on a burger.
- Love this patty base? Try my quinoa patties with sweet corn and herbs or these broccoli quinoa burgers for another spin.
What to serve with quinoa sliders
As party food, these sliders shine next to a few other finger-friendly bites. Set them out alongside quinoa balls or crisp quinoa falafel for a protein-rich spread that keeps the theme going. For a lunch plate, a simple side and a bowl of soup round them out nicely. If you are cooking your way through the pantry, my full collection of vegan quinoa recipes has plenty more ideas.
Make ahead and storage
The patty mixture is easy to prep in advance. Mix it, cover it and keep it in the fridge, then shape and fry the patties when you are ready to serve. Cooked patties keep well in an airtight container in the fridge for a few days and reheat quickly in a pan. I would assemble the sliders just before eating so the buns stay soft and the lettuce stays crisp. If you like this style of recipe, my quinoa cakes and these hearty azuki bean veggie burgers follow the same make-ahead-friendly approach.
If you make these little sliders, come back and give the recipe a star rating, then tell me in the comments how you topped yours and whether you went with the eggplant-and-melted-cheese stack or your own combo. I love hearing how they turn out on your table.
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Protein-Rich Beans and Quinoa Sliders
Ingredients
For quinoa patties:
- 1 cup quinoa
- 14 oz red beans canned, drained
- ¼ cup sweet corn
- 1 tomato chopped
- 3 Tbsps psyllium husks
- ⅓ cup chickpea flour or rice flour, or any other flour you want
- 5 Tbsps parsley chopped
- 1 onion chopped
- 1 tsp garlic powder
- ½ tsp sweet paprika powder
- 1 tsp oregano
- salt and pepper to taste
- oil for frying
Assembly:
- gluten-free burger buns by Schar or any other buns
- eggplant sliced thin
- cherry tomato sliced thin
- vegan cheese
- lettuce leaves
- mustard
Instructions
- Boil the quinoa in a small pot for 15 minutes.
- Drain it well and add it to a large bowl. Add all the other quinoa patty ingredients and start mashing everything together with a fork.
- Chill in the fridge for 15 minutes.
- Meanwhile, slice the buns, eggplant, tomatoes and vegan cheese, and prepare all the other ingredients for these quinoa sliders.
- Heat some oil in a non-stick pan. Shape the patties and lightly fry them for 3 minutes on each side. Set them aside on a plate lined with paper towels.
- Add the eggplant slices to the greased pan. Fry for 2 minutes on one side, then flip. Place a slice of vegan cheese on top of each eggplant slice and cover with a lid. Let it cook for 2 minutes, until the cheese melts. Set aside.
- Assemble the quinoa sliders, just like in the photos.
- Enjoy!
Notes
Frequently Asked Questions
Yes. Every component is plant-based: the patties are bound with psyllium husks and chickpea or rice flour instead of egg, and the toppings use vegan cheese. As long as your buns are vegan too, the whole slider is fully vegan.
Yes. Use rice flour or another gluten-free flour in the patties and pick gluten-free buns. I used gluten-free burger buns from Schar. Chickpea flour is naturally gluten-free as well, so that option keeps the patties gluten-free too.
Psyllium husks are the binder. They absorb liquid and form a gel that holds the mash together from the inside. The chickpea or rice flour firms up the mixture as it cooks, and a 15-minute rest in the fridge lets the psyllium finish absorbing moisture so the patties keep their shape when you fry them.
The most common cause is too much moisture. Drain the canned beans and the boiled quinoa really well, and do not skip the 15-minute chill that lets the psyllium set. If the mix still feels wet, add a little more flour before shaping the patties.
Yes. You can mix the patty base and keep it covered in the fridge, then shape and fry when you are ready. Cooked patties also keep in an airtight container in the fridge for a few days and reheat quickly in a pan. Assemble the sliders just before serving so the buns stay soft.
The recipe uses canned red kidney beans, but other beans work if that is what you have on hand. Whichever you choose, drain them thoroughly so the patty mixture is not too wet.
My favorite healthy snack 🙂 THank you for writing this recipe!
You’re welcome! 😀
Love this! I don’t have psyllium husks on me, can I substitute chia or flax instead?
Sure! 🙂 I just prefer psyllium because it’s absolutely tasteless and texture-less. It acts just like glue. But flax-egg or ground chia seeds will work as well. 🙂