Vegan Black Bean Quinoa Burger
This vegan black bean quinoa burger is a hearty, protein-rich plant-based alternative to meat. Packed with black beans, quinoa, and flavorful spices, these patties are satisfying, healthy, and hold together beautifully. Perfect for meal prep, grilling, or weekday dinners.
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
Make Ahead: Patties can be formed and refrigerated for 2 days or frozen uncooked for 3 months.
Serving Ideas: Serve on buns, over rice bowls, or chopped into salads.
Customization: Add sun-dried tomatoes, corn, chipotle, or chopped spinach for variations.