Black Bean Quinoa Burgers | The Picky Eater

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Whenever I have a very specific craving for a burger, I make these black bean quinoa burgers. This plant-based adaptation gives me all the comfort I would expect from a regular burger, but with wholesome ingredients. I use high-protein black beans, fluffy quinoa, and fresh cilantro for patties that are crisp on the outside, tender and juicy inside, and ready in just 27 minutes.

This black bean quinoa burger recipe creates a protein-rich base, with a savory garlic depth that suits all kinds of toppings and embellishments. If you love plant-based burgers but may not be a fan of black beans, I recommend trying my vegan chickpea burgers, which are just as delicious! 

I first created this recipe when I wanted the look, taste, and texture of a classic ground beef burger. The burger needed to be simple enough for me to make for a quick weeknight dinner, and neutral enough to be paired with a variety of toppings and sides. My kids were usually requesting my vegan chicken sandwich whenever I suggested a burger night, but those required more prep and offered less fiber than this recipe. 

🥘 Ingredients

I use simple, wholesome ingredients for this black bean quinoa burger recipe. This is exactly what I use for a sturdy and flavorful burger:

Burger patty

Red onion: I make sure to chop thoroughly so it blends into the mixture smoothly.

Garlic: I use fresh whole cloves for a bolder, more savory flavor.

Black beans: For this recipe, I use canned black beans that have been drained and rinsed.

Cilantro: I add this for a brightness and zesty balance.

Parsley: Chopped parsley adds that signature slightly peppery finish to my burgers.

Egg: I use egg to bind the mixture, but also use flax egg for a more vegan-aligned alternative.

Cooked quinoa: The quinoa is prepped, cooked, and cooled ahead of time. This allows me to make the burgers quickly.

Breadcrumbs: I add breadcrumbs to the mix to help add structure to my patties and to add a bit of texture to the outer crust.

Seasoning: I use salt, black pepper, and red pepper flakes to avoid a bland burger patty.

Burger toppings

Tomato slices: I use these for a fresh tart flavor that adds moisture to the layers.

Red onion slices: I use these for a milder savory crunch. If the onions are too sharp, I blanch them in hot water, then cool in cold water, drain, and use. 

Baby spinach: Baby spinach is a more nutritious option than lettuce.

Ketchup: For a classic burger finish, I spread a thin layer of ketchup onto each inner slice of my burger rolls for a touch of sweetness. 

🔪 How To Make

All it takes is a few simple steps to create these black bean quinoa burgers, which are crisp outside and tender inside. This is how I do it: 

Prep the aromatics: I slowly heat a pan over medium heat while I pulse my onion and garlic in a food processor until finely chopped.

Make black bean mixture: Next, I add a portion of the black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. 

Check the texture: I know my mixture is ready when it looks like this:

Add remaining ingredients: Then I transfer my black bean mixture into a large bowl, add the remainder of the beans, quinoa, and breadcrumbs. I season with salt and pepper, and mix until a pasty mixture forms.

Form patties: I divide the mixture into 6 portions and shape them into patties.

Cook the burgers: Next, I place the patties in a hot oiled pan or grill, over a medium heat, and cook for 6 minutes on each side.

Prep the buns: I toast my burger buns on a grill until each side is golden brown and add a burger to the bottom half.

Add toppings and serve: I spread my ketchup, layer my sliced tomato, and top with baby spinach. Finally, I serve and enjoy it!

📖 Variations

I rarely stick to the basic layering or toppings and have also elevated my patties through many tasty variations. These are my favorites:

Spicy kick: I add 1/4 teaspoon of cayenne pepper or chili powder and 1tablespoon of finely chopped jalapeno for extra heat. This works for a spicy Mexican version, which pairs well with my vegan taco sauce.

Cheeseburger: If I am not sticking to a dairy-free menu, I place a slice of cheddar on the top of the patties just before I remove them from the pan. This gives them a chance to melt slightly. For a vegan alternative, I use my vegan nacho cheese sauce.

Gluten-free variety: For a gluten-free option, I use a similar version of my gluten-free black bean burgers. Instead of breadcrumbs, I use crushed cornflakes, which my kids love and prefer in place of all breadcrumbs. 

🍽 Serving Suggestions

I love dressing these black bean quinoa burgers up and turning them into a cuisine-specific meal. If you want something saucy and creamy, I recommend topping the patties with some of my creamy vegan coleslaw. For a more exciting clash of textures, I swap out the leafy greens for baked kale chips, which provide an unexpected crunch! 

I made these burgers for a neighborhood 4th of July cookout, and wanted to let everyone build their own burgers. Given the occasion, I made sure to include classic American burger fixings, along with a side of healthy baked French fries, of course. In addition to the standard, pickles, onions, and cheese, I laid out jars of my vegan mustard BBQ sauce, which disappeared way too quickly. Later that night, I swear I received at least 5 texts asking for the recipe. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store cooked patties in an airtight container in the refrigerator for up to five days.

Freezing: I freeze the patties with parchment paper between each one, and place them in a freezer safe bag for up to 3 months. 

Reheating: If frozen, I make sure to thaw my patties in the refrigerator overnight. Then, to reheat, I place the patties in a skillet over medium heat with a drop of oil and heat until warmed through and crisp on the outside. 

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