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Home Recipes Course Lunch & Dinner Quinoa Black Bean Burgers
GF Gluten-Free VG Vegetarian

Quinoa Black Bean Burgers

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Posted:8/23/21
Updated:8/23/21

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.

quinoa black bean burger patty on but with sweet potato fries on slate

I have been very into veggie burgers lately. Just about anytime we go out and I see a veggie burger on the menu, I have to have it.

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 for the win.

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, an egg and flour to hold it all together.

This homemade veggie burger is delicious, and super easy to make at home.

Add massaged kale, avocado and sweet potato fries for a seriously satisfying plant-based meal.

Are Homemade Black Bean Burger Vegan?

They certainly can be! This black bean burger recipe uses an egg, but  but there are notes on how to use an egg replacement making it vegan friendly.

hand holding quinoa black bean burger on pretzel bun with kale

Ingredients Needed for Veggie Burgers

  • 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 for an even quicker veggie burger recipe
  • spices – cumin, paprika, chili and garlic powder
  • egg – holds things together
  • flour – binds it all and keeps the burgers together better

Black Bean Burger Toppings

Then the topping yours are really up to you. Some favorites are below:

  • lettuce
  • onion
  • tomato
  • avocado
  • vegan mayo – Primal Kitchen and Chosen Foods make vegan mayo, or I highly recommend making this chipotle aioli.
  • buns – buy certified vegan ones if you’d like.
  • cheese – there are so many plant based cheese slices options out there now. Miyokos brand, Follow Your Heart and Field Roast all make vegan cheese slices.
how to make veggie burgers with quinoa and black beans

How to Make

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.

  1. 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.
  2. Chill the mixture – make sure to chill the mixture for at least 30 minutes before scooping and cooking.
  3. 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.
  4. These quinoa black bean burgers are somewhat delicate, so just be gentle 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.
cooked quinoa black bean burgers in cast iron skillet

Recipe Tips

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 brand), 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 1/2 cup cooked quinoa for this recipe.

Using a Food Processor –  you don’t have to use a food processor but if you were going to, you could pulse down the onions, garlic, black beans and egg together. Then remove S-blade and fold in quinoa and flour until fully combined.

cheese melted on quinoa black bean burgers in pan

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
quinoa black bean burgers on slate with sweet potato fries

If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you.  Xx Ashley

Print

Vegetarian Quinoa Black Bean Burgers

black bean burger on pretzel bun with kale, red tomato and cheese, sitting next to fries on black slate
Print Recipe
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★★★★★

4.3 from 7 reviews

Vegetarian Quinoa Black Bean Burgers for a delicious plant based veggie burger anyone will love. Easy recipe and gluten free friendly.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 large burgers 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Using a 1/3 cup measuring cup, scoop burger mixture and shape with hands. You should get about 5  burger patties.
  4. 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 each side or until golden. 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.
  5. Assemble burgers with favorite toppings, buns or even as a salad topper. 

Notes

Nutrition calculated based on 5 burgers, without bun and toppings.

recipe slightly updated for better results while flipping burgers.

Nutrition

  • 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

Keywords: veggie burgers, black bean burger, quinoa burger

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Liz says

    4/22/2019 at 9:28 am

    If I wanted to freeze extra patties should I freeze cooked or I cooked?

    Reply
    • Ashley says

      4/22/2019 at 9:46 am

      Freeze after cooked! I will make a note in the recipe card – The first time I made these I froze these tightly wrapped and reheated in toaster oven for maybe 10-15 minutes at 350ºF?

      Reply
  2. Jo Thrasher • Jo Eats says

    4/29/2019 at 1:21 pm

    Love that this still has great texture!

    ★★★★★

    Reply
    • Ashley says

      5/6/2019 at 9:26 am

      Thanks for the comment and review! These are my favorite plant based burger right now!

      Reply
  3. Lainie says

    11/3/2019 at 1:54 am

    This recipe is thebomb.com! Figured I should show some love since I’ve now made these more than a handful of times. I usually add a little bit of fresh cilantro & lime when I have it on hand. But even without these are my new go-to burgers. Thank you for sharing!

    ★★★★★

    Reply
    • Ashley says

      11/3/2019 at 2:12 pm

      Awesome!! I so appreciate you taking the time to leave feedback and a review! It means more than you know 🙂

      Reply
  4. Willa says

    1/30/2020 at 11:49 am

    That is a whole lot of calories for one burger. Does that include the bun?

    Reply
    • Ashley says

      1/30/2020 at 12:09 pm

      Hi Willa, Thanks for your comment. I actually doubled checked this recipe and it was a bit off due to incorrect amount of quinoa calculated. Updated nutrition info is more accurate at about 170 calories per veggie burger – no bun. Hope that helps!

      Reply
  5. Gabby says

    4/16/2020 at 1:02 am

    These taste great but I find that mine are falling apart? Is there anything I could add or do to make them stay together better? More egg?

    Reply
    • Ashley says

      2/22/2021 at 11:16 am

      Hi Gabby, sorry these didn’t quite workout! I am working on updating the recipe for better results. An egg would likely do the trick, but I’ll have to double check.

      Reply
  6. Sarah says

    7/14/2020 at 6:47 pm

    The patties will not stay together. I let them sit on each side twice as long as the recipe says and they just fall apart with the slightest movement.

    ★★

    Reply
    • Ashley says

      7/27/2021 at 11:17 am

      Hi Sarah, thanks for your comment. I’ve since updated the recipe slightly, including some flour to help hold things together better while flipping. If you give them another shot, I’d love to hear. Thanks again for your feedback.

      Reply
  7. Mindy says

    12/1/2020 at 6:05 pm

    They completely fell apart when flipping despite refrigerating over night and following the instructions to a tee.

    Reply
    • Ashley says

      7/27/2021 at 11:16 am

      Hi Mindy, thanks for your comment here. I’ve since updated the recipe to include flour to help hold things together better. Hope you give them another shot!

      Reply
  8. Tom says

    12/16/2020 at 12:19 am

    Tasted good but they didn’t hold together well. Next time I’ll add something to bind them.

    ★★★

    Reply
  9. S says

    1/13/2021 at 8:12 am

    Hello! Can’t wait to try this. Can you freeze the patties before frying (or after)?
    Thanks!

    Reply
    • Ashley says

      7/14/2021 at 9:05 am

      Hi there. I wouldn’t freeze before frying them but you can afterwards. Just make sure they’re in an airtight container and thaw in fridge overnight before reheating.

      Reply
  10. Indi says

    7/14/2021 at 7:56 am

    These burgers were quite tasty, crisp on the outside and soft in the centre. I made 8 small burgers.
    I used fresh coriander, chilli flakes instead of powder, and added about double of the spices (and toasted them when frying the onion/garlic). I let the mixture to rest overnight. The burgers held together quite well but still be gentle when flipping them.

    ★★★★★

    Reply
    • Ashley says

      7/14/2021 at 9:04 am

      Thanks so much for your helpful review, Indi! Really appreciate you taking the time to leave feedback 🙂

      Reply
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