Go Back
Flaxseed Quinoa and White Bean Burgers on a wooden cutting board

Flaxseed Quinoa and White Bean Burgers with Pesto

Author Jessica Ivey, RDN


  • 1 1/2 tablespoons olive oil, divided
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 5 tablespoons Manitoba Milling Co. Smooth Whole Milled Flaxseed, divided
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 3/4 cup cooked quinoa
  • 1/4 cup old-fashioned rolled oats
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup pesto
  • 4 whole-wheat sandwich thins
  • 1/2 cup packed fresh baby spinach leaves
  • 1 Roma tomato, thinly sliced


  1. 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. 

  2. Combine 1 tablespoon milled flaxseed and 3 tablespoons 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.

  3. 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.

  4. Heat remaining 1 tablespoon oil in skillet over medium heat. Cook 3 to 4 minutes on each side or until crisp and heated through. 

  5. Spread 1 tablespoon pesto over the bottom half of each sandwich thin; add patties. Top evenly with spinach leaves, tomato slices and sandwich thin tops.