Coming at ya with the best veggie burger recipe! These Quinoa Black Bean Burgers are crispy but not crumbly, chewy but not too dense or dry, and flavorful and smoky without any of the meat. Serve them on a bun with all your favorite burger toppings or over salad with a dollop of garlicky yogurt sauce.
They're vegan and gluten-free, and loaded with lots of heart-healthy ingredients.
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Easy black bean quinoa burgers
Here's why these quinoa black bean burgers are a favorite:
- They're super flavorful, with a few simple seasonings to give them a nice smoky flavor
- Easy to make—if you find mashing things therapeutic, you'll love how these come together in one bowl
- Totally vegan, great for a meatless Monday dinner, or for when you want to switch things up
- They're loaded with fiber and plant protein
- They're budget friendly! A can of beans, a little quinoa—so much more affordable than traditional burgers!
- Kid-friendly! Kids can even help make these because there are no raw ingredients
More veggie burgers to try: Sweet Potato Chickpea Burgers
Ingredients
- 1 can black beans, rinse and drained (or 1 ¾ cup cooked black beans)
- 1 ½ cup cooked seasoned quinoa (or cook about ½ cup quinoa in 1 cup vegetable broth)
- ½ large yellow onion, finely minced or grated
- ½ cup grated carrot (about 1 medium carrot)
- 3 cloves garlic, minced
- ¼ cup ground flaxseed (aka flax meal)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon celery seed
- ½ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper (or try chipotle for more smokiness and less spice)
More recipes using ground coriander: White Bean Shakshuka
Equipment
In addition to measuring spoons and cups, a cutting board, and a knife, you'll need the following things to make these burgers:
- Grater (to grate the carrot)
- Large skillet (to sauté the onion and then cook the burgers)
- Large bowl (to mix everything together)
- Large plate or cutting board with parchment paper or sprayed with olive oil
- Potato masher, mojito muddler, or a fork (to mash the bean mixture)
More black bean recipes: Baked Turkey Black Bean Tacos
Instructions
Step 1: In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and grated carrot. Cook, stirring often for 5-8 minutes, or until soft and fragrant and starting to brown. Do not let the mixture burn.
Step 2: In a large bowl, combine the drained black beans, cooked quinoa, ground flax, sautéed onion mixture, and the rest of the ingredients. (After transferring the onion mixture to the bowl, wipe down the skillet with a clean paper towel so you can use it to cook the burgers).
Step 3: Mash the ingredients using a fork, mojito muddler, or potato masher, focusing on crushing the black beans. Mix and mash until everything is sticky and holds together. Alternatively, you can pulse the mixture in a food processor several times until a thick dough forms. Make sure not to over-process because you want to leave some texture to the bean and quinoa mixture.
Step 4: Wet your hands in cold water (to keep the dough from sticking to your hands) and form the black bean quinoa mixture into 4-6 patties (4 large burgers, or 6 smaller patties).
Step 5: Place the patties on parchment paper on a cutting board, or spray a plate with olive oil. Chill in the fridge for at least 20 minutes. This step is optional, but it helps make the burgers crisp and keeps them from falling apart while cooking.
Step 6: Heat 1 tablespoon olive oil in a large pan over medium heat. Cook the patties for 3-4 minutes per side, or until browned and crispy on the outside and heated through. Serve hot on buns with your favorite toppings.
More vegan burger recipes: Red Lentil Burgers
Veggie burger topping ideas
My absolute favorite topping to put on veggie burgers is garlicky yogurt sauce instead of ketchup or mayo. You can use plain vegan yogurt instead of cow's milk yogurt if you want to keep this recipe vegan and dairy-free.
To make the sauce, combine these ingredients in a bowl and mix well:
- ½ cup plain Greek yogurt (or plain vegan Greek-style yogurt)
- 1 tablespoon cilantro leaves, very finely diced
- 1 small garlic clove, finely minced
- 1 teaspoon lime juice
- Salt and pepper, to taste (about ¼ teaspoon each)
The creamy sauce goes so well with the texture and smoky flavor of vegan burgers! The sauce keeps well in the fridge for 1-2 days. Just give it a stir if it separates. This garlicky yogurt sauce is amazing with baked yellow squash tots or with cauliflower fritters!
Otherwise, try one of these veggie burger toppings:
- Lettuce, tomato, onion (obvs)
- Guacamole or fresh avocado
- Roasted red peppers (or try this roasted red pepper dip as a sauce for the burgers!)
- Roasted jalapeños
More vegetarian recipes with black beans: Chipotle Black Bean Stuffed Sweet Potatoes
Tips to make quinoa black bean burgers
- Keep in mind you'll need cooked quinoa for this recipe. So make some quinoa in advance specifically for this recipe, or just make a quinoa salad (try this vegan quinoa tabbouleh or this quinoa tuna salad) and just cook extra quinoa to use for these burgers.
- You can use any kind of beans you have on hand! Kidney beans work really great instead of black beans, but white beans or pinto beans will be just as fine.
What to serve with black bean quinoa burgers
A simple side salad is great if you want to keep things light and healthy. Try this blue cheese and beet spinach salad! Or try these parsnip fries or baked Jerusalem artichoke chips.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Black Bean Quinoa Burgers
Ingredients
- 14 oz can black beans - drained and rinsed
- 1.5 cups cooked quinoa
- ½ large yellow onion - finely diced
- ½ cup grated carrot - approximately 1 medium carrot
- 3 cloves garlic - minced
- 2 tablespoons olive oil - divided
- 1 teaspoon smoked paprika -
- ¾ teaspoon ground cumin
- ½ teaspoon celery seed
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon salt - or to taste
- ¼ teaspoon cayenne pepper - or to taste (or try chipotle)
Special equipment
Instructions
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and grated carrot. Cook, stirring often for 5-8 minutes, or until soft and fragrant and starting to brown. Do not let the mixture burn.
- In a large bowl, combine the drained black beans, cooked quinoa, ground flax, sautéed onion mixture, and the rest of the ingredients. (After transferring the onion mixture to the bowl, wipe down the skillet with a clean paper towel so you can use it to cook the burgers).
- Mash the ingredients using a fork, mojito muddler, or potato masher, focusing on crushing the black beans. Mix and mash until everything is sticky and holds together. Alternatively, you can pulse the mixture in a food processor several times until a thick dough forms. Make sure not to over-process because you want to leave some texture to the bean and quinoa mixture.
- Wet your hands in cold water or spread a tiny bit of olive oil on your hands (to keep the dough from sticking to your hands) and form the bean mixture into 4-6 patties (4 large burgers, or 6 smaller patties).
- Place the patties on parchment paper on a cutting board, or spray a plate with olive oil. Chill in the fridge for at least 20 minutes. This step is optional, but it helps make the burgers crisp and keeps them from falling apart while cooking.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Cook the patties for 3-4 minutes per side, or until browned and crispy on the outside and heated through. Serve hot on buns with your favorite toppings. Try the garlicky yogurt sauce in the notes!
Notes
- No smoked paprika? Use regular sweet paprika and a splash of liquid smoke.
- Try this recipe with kidney beans instead of black beans!
- If you are cooking quinoa for this recipe, cook ½ quinoa in 1 cup vegetable broth.
- Try this yogurt sauce: Mix together ½ cup plain Greek yogurt (or plain vegan Greek-style yogurt), 1 tablespoon finely minced cilantro leaves, 1 minced garlic clove, 1 teaspoon lime juice, and salt & pepper (about ¼ teaspoon each). Spread on top of the patties to serve. This sauce will keep well in the fridge for a couple of days. Give it a stir before serving if it separates overnight.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
CakeSpy
Thursday 28th of May 2015
LOVE LOVE LOVE IT. I love veggie burgers - these look so delicious.
Kate
Sunday 31st of May 2015
Thanks! I love all kinds of round patty-sized things made out of non-meat ingredients. I try to experiment with all kinds of combinations.
Maureen | Orgasmic Chef
Tuesday 26th of May 2015
I've eaten heaps of quinoa in salads and breads but I've never eaten a bean and quinoa burger before. I love how you've served this.
Kate
Sunday 31st of May 2015
Beans and quinoa are an awesome combination!