These Vegetarian Quinoa Black Bean Burgers are an awesome way to get more plants into your diet. Loads of flavor, great texture and delicious on a bun, salad, or even in a wrap.
I have been very into veggie burgers lately. Just about anytime we go out and I see a veggie burger on the menu… Well, in the words of Ariana Grande: “I see it. I like it. I want it. I got it.” <–– I somewhat dislike that I just used an Ariana Grande song in the opening paragraph but I am not backspacing here.
I enjoy a conventional meat burger every once in a while but I love a good veggie burger. There is just so much flavor that you can add into the mix. And more plants FTW.
In this particular veggie burger we’re using mainly black beans and quinoa as the base. Then you add some caramelized onions and garlic, loads of spices, and eggs to hold it all together.
This recipe is a take on what local restaurant calls the “Unburger” (hi, Lansing Brewing Company) – and most recently when I got it, Drew took a bite and said, “That’s pretty good.” And for the meat eater he is, that’s saying something.
Granted the burger was also topped with buttery mushrooms, sweet potato fries and a brioche bun… So yeah, of course it was good!
But my FMK version is just as delicious, easy to make at home and probably a little more nutritious.
Quinoa Black Bean Burger
Ingredients needed for this veggie burger
- garlic & onion – cooking them down first adds more flavor
- cooked quinoa – prep one or two days ahead if you want.
- cooked black beans – I used canned
- spices – cumin, paprika, chili and garlic powder
- egg – holds things together
Making Quinoa Black Bean Burgers
You don’t need any fancy equipment or small appliance to make these veggie burgers. You just need a fork to be able to mash the ingredients together – or if you have a potato masher as shown in the photos, that is about as fancy as it gets.
First things first though: cook down the onions and the garlic together – this will add loads of flavor. One you’ve cooked those and allow them to cool before mixing in with the rest of the ingredients.
For shaping into patties, I used 1/3 cup measuring cup to scoop the mixture, then shaped it into about 1/2” thick. Make sure you keep the mixture packed and uniform so they cook evenly.
These quinoa black bean burgers are somewhat delicate, so be careful when flipping. You want to make sure they’re cooked and a little crisped on the outside before flipping – I like to use a cast iron pan for cooking these.
Notes regarding this veggie burger recipe
Replacing the eggs – I did not test this myself, but I *imagine* you could sub 2 TBSP flaxseed meal with 1/3 cup water and use that as the egg replacer. Or if you have something like an “egg replacer ” (i.e. JUST egg), that may also work. I’ve actually never used that but I assume it would work for these veggie burgers as well.
Do I have to caramelize the onion? – YES because FLAVOR. I mean technically you can skip that part, but it adds more flavor and helps keep the texture in these quinoa black bean burgers more uniform. So just do it. It doesn’t add that much more time.
Prepping the quinoa – If you’re a meal prep person and prep quinoa for salads and other meals ahead of time, set aside 1 1/2 cups cooked quinoa for this recipe. If you’re making the quinoa at the same time you’re getting the other veggie burger ingredients around, you’ll need about 1/2 cup uncooked quinoa.
I still love a good slice of cheese on a veggie burger, too.
More Plant Based Meals to Love
- Thai Tempeh Buddha Bowl
- Meatless Cauliflower Bolognese
- Tex Mex Veggie Burger Collard Wraps
- Roasted Veggie Spring Power Bowl
- Asian Tempeh Lettuce Wraps
Add massaged kale, avocado and sweet potato fries for a seriously satisfying plant-based meal.
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If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you. Xx Ashley
- 14 ounce can black beans, low sodium, drained and rinsed
- 1/2 cup cooked quinoa
- 1/4 cup whole grain flour (gluten free, all-purpose, or whole wheat white)
- 1/2 cup diced onions
- 1/2 TBSP minced garlic
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt, plus more to taste
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1 large egg
- In large skillet over medium high heat add oil, diced onions and minced garlic to hot pan. Cook onions and garlic until fragrant, stirring occasionally for 4-5 minutes. Transfer to heat-safe bowl and place in fridge to cool.
- Meanwhile add drained/rinsed black beans to large bowl and mash with fork or potato masher. Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg. Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (up to overnight) – this will help the burger patties hold together better while cooking.
- Using a 1/3 cup measuring cup, scoop burger mixture and shape with hands. You should get about 5 burger patties.
- In large skillet over medium heat, spray with oil if using cast iron pan, then place burger patties in pan without crowding. Cook for about 4 minutes on one side, or until golden before flipping and cooking for an additional 3-4 minutes. Transfer cooked patties to tray and allow to cool slightly for 5 minutes before assembling buns. This will also help set the burgers a little more.
- Assemble burgers with favorite toppings, buns or even as a salad topper.
Nutrition calculated based on 5 burgers, without bun and toppings.
recipe slightly updated for better results while flipping burgers.
- Serving Size: 1 veggie burger
- Calories: 166
- Sugar: 2g
- Sodium: 351mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 37mg