Black Bean Quinoa Burger

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.

More Recipes ideas

• Three Bean Chili
• Lentil Bowl

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.

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!