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Flaxseed Quinoa and White Bean Burgers with Pesto

Course: Main Course
Servings: 4


  • 1 1/2 Tbsp olive oil divided
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 5 Tbsp Manitoba Milling Co. Smooth Whole Milled Flaxseed divided
  • 1 15 oz can cannellini beans drained and rinsed
  • 3/4 cup quinoa cooked
  • 1/4 cup old-fashioned rolled oats
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/8 tsp black pepper

For Serving

  • 1/4 cup pesto
  • 4 whole-wheat buns
  • 1/2 cup fresh baby spinach leaves packed
  • 1 Roma tomato thinly sliced


  • Heat ½ tablespoon oil in a large nonstick skillet over medium heat. Add onion, and saute 4 to 5 minutes or until tender and golden. Add garlic, and saute 30 seconds longer. Let cool.
  • Combine 1 tablespoon Manitoba Milling Smooth Whole-Milled Flaxseed and 3 tablespoons of water in a small bowl, stirring with a fork to combine. Let stand for 2 to 3 minutes or until the mixture thickens to a gel-like consistency.
  • Combine flaxseed mixture and beans in a large bowl, mashing with a potato masher until combined. Stir in sauteed onion, quinoa, oats, ¼ cup milled flaxseed, the Italian seasoning, salt, and pepper. (Refrigerate mixture for 30 minutes for easier shaping.) Shape mixture into 4 patties.
  • Heat remaining 1 tablespoon oil in skillet over medium heat. Cook 3 to 4 minutes on each side or until crisp and heated through.
  • Spread 1 tablespoon pesto over the bottom half of each bun (or use sandwich thins); add patties. Top evenly with spinach leaves, tomato slices, and sandwich thin tops.