On the hunt for a robust and healthy alternative to beef burgers? Vegan Black Bean Quinoa Burger This vegan black bean burger is bursting with flavor and has it all: satisfying to the core with plant-based power protein and fiber. These quinoa veggie burgers are full of good things when you form them into a patty they are wonderfully dense and have that flavorful meat-like texture.
Table of contents
- More Recipes ideas
- Why This Quinoa Burger Is So Good
- Perfect Black Bean and Quinoa Burger Ingredients
- Quick and Easy Black Bean Quinoa Burgers Recipe
- Tips for Customizing Quinoa Black Bean Burgers
- Nutritional Highlights: Why This Quinoa Veggie Burger is a “Yes!”
- How to Serve and Enjoy These canapes are delicious served on your favourite cracker or bruschetta of choice.
- Storage and Meal Prep
- Frequently Asked Questions
- Final Thoughts
More Recipes ideas
Why This Quinoa Burger Is So Good
This black bean quinoa burger is not simply a stand-in for meat – it’s a indisputable feast for the senses that even the most ardent carnivore will love. Add a superfood gluten-free quinoa base and some protein rich black beans and you have a very satisfying – and nutrient packed – burger. Not some mushy store-bought veggie burger that tastes like cardboard –these homemade quinoa and bean burgers actually hold together well and have a hearty taste that just grips the palette.
Perfect Black Bean and Quinoa Burger Ingredients
For the Burger Patties:
1 cup cooked quinoa (cooled)
1 (15 oz) can black beans, drained and rinsed
1/2 cup rolled oats
1/4 cup ground flaxseed
1 medium onion, finely diced
2 cloves garlic, minced
1 bell pepper, finely chopped
2 tablespoons tomato paste
1 tablespoon soy sauce (or tamari)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
2 tbsps olive oil (for cooking)
Optional Toppings:
Whole wheat burger buns
Avocado slices
Lettuce leaves
Tomato slices
Red onion
Your favorite condiments
Quick and Easy Black Bean Quinoa Burgers Recipe
Preparation (15 minutes)
Cook the quinoa in advance. Cook 1/2 cup dry quinoa with 1 cup water. Simmer with the lid on, reduce heat and bring to a boil, for 15 minutes. Cool completely before using.
Prepare your vegetables. (And,dice the onion and bell pepper really fine.) Mince the garlic. The finer you dice these, the more the burgers will stay together.
Process the dry ingredients. Using a food processor, pulse the whole oats until they are a coarse flour. This is going to be one of your binders.
Forming the Patties (20 minutes)
Mash the black beans. Mash about 3/4 of the black beans in a large bowl with a fork or potato masher, leaving some chunks for texture. Th whole beans that remain add a great bite to the cooked burger too.
Combine wet ingredients. Stir in the cooled quinoa, tomato paste, soy sauce, garlic.
Stir in seasonings and vegetables. Add the diced onion, bell pepper, cumin, smoked paprika, chili powder, salt, and pepper.
Incorporate binding agents. Stir in the ground oats and flaxseed meal. Stir until well combined and mixture holds when squeezed.
Rest the mixture. Pour mixture down the drain, and let it sit for 10 minutes. This gives the oats and flaxseed a head start in soaking up the liquid and holding everything together.
Form the patties. With wet hands, divide the mixture into 6 portions; shape each portion into a patty about 1/2 inch thick. Transfer to a parchment-lined plate.
To Cook your Black Bean Quinoa Burgers (10 minutes)
Pan-fry method. Heat 1 tablespoon per skillet for 3 skillets) of olive oil in a large skillet on medium heat. 4-5 minutes on each side or until golden brown and cooked through) Serve patties.
Baking option. Or, bake at 375F for 15 minutes, turning halfway through.
Grilling method. If you’re grilling them, put them in a grill basket or wrap them in foil to keep them from sticking. Flip and cook 3-4 minutes on the other side.
Tips for Customizing Quinoa Black Bean Burgers
Control the Temperature: You’ll want to cook it over medium heat so that the outside stays nice and while the center warms up through the center.
Make-Ahead Strategy: These can be patted out and refrigerated for up to 2 days ahead, which will help them hold together when you cook them.
Freezer-Friendly: Freeze uncooked patties between sheets of parchment paper for up to 3 months. Cook from frozen, and add about 2-3 more minutes on each side.
Nutritional Highlights: Why This Quinoa Veggie Burger is a “Yes!”
This black bean and quinoa burger recipe isn’t only delicious, it’s also really healthy! Every patty is packed with around 12 grams of natural complete protein thanks to the amino acid profiles of quinoa and black beans. The duo also provides generous doses of fiber, folate, iron and magnesium.
And with flaxseed thrown into the mix, you get healthy omega-3 fatty acids, and the vegetables are high in antioxidants and more vitamins. Unlike most processed veggie burgers, you’re in charge of every ingredient, meaning no weird preservatives or unnecessary sodium.
How to Serve and Enjoy These canapes are delicious served on your favourite cracker or bruschetta of choice.
Classic Serve on whole wheat toasted buns with lettuce, tomato and your favorite toppings.
Mexican: Serve with avocado, salsa, and a little cilantro. Serve with sweet potato fries dipped in tzatziki.
Mediterranean Twist: Stir in chopped sun-dried tomatoes and top with sliced cucumber, red onion and a dollop of tzatziki.
Protein Bowl: Omit the bun and serve over quinoa, or brown rice with roasted vegetables.
Storage and Meal Prep
Stored in the fridge, cooked burgers will last for up to 4 days. Reheat in a pan over medium heat or in the oven at 350 degrees until warm. If you’re meal prepping, double it – these patties are ideally suited for speedy weeknight dinners.
Frequently Asked Questions
Is quinoa and black beans healthy?
Absolutely! This combo equals full protein with complete essential amino acids. Black beans provide fiber, folate and antioxidants and quinoa adds protein, iron and B vitamins. Combined, it’s a plant-strong meal that’s good for the heart, the gut, and sure to please any healthy appetite.
How do you keep quinoa burgers together?
Everything is in the proper binding agents and the proper technique. Finely ground oats and flaxseed meal also absorb moisture and assume a binding effect naturally. Be certain your quinoa is fully cooled, mash most of the beans to a paste while retaining some texture, and let your mixture sit before shaping into patties. Frying on low heat avoids breaking too.
Do black bean burgers really taste good?
Yes, homemade ones like this recipe in particular. They are high in dietary fiber and protein, and naturally low in saturated fat. Unlike most store bought options these whole food based ingredients with no artificial additives. They make a great source of slow, sustained energy, digestive and cardiovascular support.
What binder is best for black bean burgers?
Your best natural binders are ground oats or oat flour, flaxseed meal and breadcrumbs. The recipe calls for oats both ground (in the food processor) and whole, as well as flaxseed to really lock in the moisture. The mashed beans themselves help everything stick together, and so does the tomato paste, which adds moisture.
What can I add to my black bean burgers to make them stick together?
Moisture balance and binders are the source to all success. Make sure your quinoa is cool and not too waterlogged, mash 3/4 of the beans and leave some whole, consider binding agents (like ground oats and flaxseed), let the mixture sit for a bit before forming the burgers and form patties with slightly damp hands. Chilling your patties, formed, for 30 minutes before you cook them can also take the edge off.
Vegan Black Bean Quinoa Burger
Equipment
- Food processor
- mixing bowls
- Frying pan or skillet
- spatula
- Parchment paper
- Measuring cups & spoons
Ingredients
For the Burger Patties:
- 1 cup cooked quinoa cooled
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 bell pepper finely chopped
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
Optional Toppings:
- Whole wheat burger buns
- Avocado slices
- Lettuce leaves
- Tomato slices
- Red onion rings
- Favorite condiments mustard, ketchup, etc.
Instructions
- Prepare the Quinoa: Cook 1/2 cup dry quinoa in 1 cup water. Simmer covered for 15 minutes. Cool completely.
- Prep Veggies: Finely dice the onion and bell pepper, and mince garlic.
- Process Oats: Pulse rolled oats in a food processor until coarse flour forms.
- Mash Beans: In a large bowl, mash 3/4 of the black beans, leaving some chunks.
- Combine Mixture: Add cooled quinoa, tomato paste, soy sauce, garlic, onion, bell pepper, spices, salt, and pepper.
- Add Binders: Mix in ground oats and flaxseed until well combined.
- Rest Mixture: Let mixture rest for 10 minutes.
- Form Patties: With damp hands, form 6 patties (~1/2 inch thick) and place on parchment-lined plate.
- Cook Patties:
- Pan-Fry: Heat olive oil in skillet over medium heat. Cook each patty for 4–5 minutes per side until golden brown.
- Bake: Bake at 375°F (190°C) for 15 minutes, flipping halfway.
- Grill: Use grill basket or foil, grill 3–4 minutes per side.
Notes
Nutrition
Final Thoughts
This black bean quinoa burger recipe is the ultimate assurance that those of us on a plant-based diet do not have to live a life devoid of flavor or joy. With just the right amount of protein, fiber, and bold seasonings, it’s a burger that can hold its own. Whether you’re vegan, want to eat less meat, or just need a tasty vegetarian alternative to the traditional burger, this recipe is amazing.
The best part? Once you’ve made this base recipe, you can tweak it to your heart’s content with a variety of spices, vegetables and toppings. Try a batch yourself this weekend and see!
