Black Bean Quinoa Burgers
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
As a health coach, I love that these black bean quinoa burgers deliver plant-based protein, fiber, essential nutrients, and minerals thanks to the simple black bean and quinoa patties. Fresh herbs provide a lively flavor without relying on heavy, refined sauces. Mostly, I love how quickly this recipe comes together and how truly fulfilling it is. Just like a classic beef burger… but healthier.
The texture is where I aim to please with this burger. I pulse part of the beans with the aromatics, then fold in the remaining beans and quinoa for structure. Breadcrumbs and eggs act as binders, keeping the patties intact while they cook. I fry the patties over a medium heat until a golden crust forms. This contrasts with the tender interior, and combined, creates that ground beef-like texture.
During busier periods, I made sure I had a stash of store-bought veggie burgers in my freezer for last-minute meals. But even the veggie burgers claiming to have the best ingredients can taste dry and overly processed. So when I discovered just how quick and easy these burgers were, I never had store-bought patties again.
Of course, even my busiest nights do not allow for quick and easy. That is why I made sure to coach my husband on how to make these at a moment’s notice. He has it down to a fine art and is even passing the torch and teaching my eldest how to make it. One day, I will not even need to set foot in the kitchen. Ha!
🥘 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!
💭 Expert Tips
My #1 Secret Tip for this black bean quinoa burger recipe is to not overprocess the mixture. I make sure to use the pulse setting to maintain control and not end up with a pureed mixture, which will cook to a mushy center.
Other Tips To Keep In Mind:
- Toast the buns: Toasting the burger buns may seem like an extra step, but it is what elevates this meal. The crisp slices of bread make sure not to absorb any juices, so my rolls stay fluffy instead of stodgy.
- Chunky texture: I pulse only a portion of my beans and keep the rest whole, so my burgers are not like a fried paste.
- Cool the quinoa: I let the quinoa cool before mixing it, so it does not create excess moisture in the patties.
- Add spice: To really get that grilled burger flavor, I add 1/2 teaspoon of smoked paprika and 1/2 teaspoon of vegetarian BBQ spice.
📖 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.
❓Recipe FAQs
Why do my black bean quinoa burgers fall apart during cooking?
If the mixture has too much moisture or not enough binder, the patties may break. If I notice my mixture is too soft, I add another 1-2 tablespoons of breadcrumbs and let it rest for a few minutes so they absorb excess liquid. I also make sure to rinse and dry my beans slightly before mixing.
What happens if I accidentally overprocess the mixture?
This happens, so do not be hard on yourself. To fix this, I remove 1/2 of the mixture and add in 1/2 cup of rinsed, drained black beans, or any other beans I have on hand. I gently mix it through and add more if I need a thicker texture. I also make sure to readjust the seasoning.
Can I use dry black beans?
Yes, you can, but this requires additional preparation time. I recommend soaking the beans overnight, draining then simmering for 1-2 hours until soft. For the equivalent of a can of black beans, I use 1/2 to 3/4 cup of dried beans.
🍔 More Vegetarian Burger Recipes!
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📋 Recipe Card
Black Bean Quinoa Burgers
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.
Servings: 6 burgers
Calories: 250kcal
Ingredients
For The Burgers
- ½ medium red onion roughly chopped
- 1 tbsp chopped garlic
- 30 oz canned black beans rinsed and drained, divided
- 2 tbsp freshly chopped cilantro leaves
- 2 tbsp freshly chopped parsley leaves
- 1 egg or 1 flax egg
- ½ tsp red pepper flakes
- ⅓ cup cooked quinoa
- ½ cup whole wheat bread crumbs or oat flour
- salt and fresh ground black pepper
- 4 sprouted wheat burger buns
For The Toppings
Instructions
- Heat a grill or grill pan over medium-low heat. Meanwhile, in a food processor, pulse onion and garlic until finely chopped.
- Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans, quinoa, and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
- Divide mixture into 6 portions and form into patties.
- Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through.
- Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with baby spinach (or lettuce), tomato, onions, and ketchup.
- Cover the burgers with the top of the bun and serve.
Notes
- My #1 Secret Tip for this black bean quinoa burger recipe is to not overprocess your mixture. I make sure to use the pulse setting to maintain control and not end up with a pureed mixture, which will cook to a mushy center.
- Toast the buns: Toasting the burger buns may seem like an extra step, but it is what elevates this meal. The crisp slices of bread make sure not to absorb any juices, so my rolls stay fluffy instead of stodgy.
- Chunky texture: I pulse only a portion of my beans and keep the rest whole, so my burgers are not like a fried paste.
- Cool the quinoa: I let the quinoa cool before mixing it, so it does not create excess moisture in the patties.
- Add spice: To really get that grilled burger flavor, I add 1/2 teaspoon of smoked paprika and 1/2 teaspoon of vegetarian BBQ spice.
Nutrition
Calories: 250kcal | Carbohydrates: 41g | Protein: 14g | Fat: 1g | Cholesterol: 27mg | Sodium: 85mg | Potassium: 544mg | Fiber: 12g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1.1mg | Calcium: 63mg | Iron: 3.5mg
It’s good to know you can freeze them before they are cooked or after. It’d be nice to have these prepared ahead of time.
Yes! I love making a big batch and then using them over a few weeks – they keep really well in the freezer for a couple of months!
Nice one! I’ve been trying to compare burger recipes that are healthy and easy and this one is the easiest one I found.
I’m so happy to hear that Joyce!! I’m all about making super easy (but still tasty) meals!
That looks like a perfect burger! Thank you for the recipe, I have to dig in to a juicy burger like this soon!
Yay! No problem at all! Enjoy!
Omg I am drooling over here! That healthy burger looks so delicious! I always go with gourmet burger rather than from a fast food place so this sounds like an amazing choice!
Yess! With a recipe like this, it actually takes the same amount of time to make a burger at home than it does to drive to a fast food place, order, pick it up and come back home – and you end up with a much healthier and tastier meal!
We really love our burgers in this family. These sound really delicious and I would love to try the recipe.
Yay! I’m sure your whole family will enjoy these burgers – they’re perfect for an easy dinner!
I love black bean burgers and this recipe is so easy to follow. Thanks.
So happy to hear that!!
Very good protein sandwich as it is absolutely tasty! Great recipe! So yummy!
So glad you enjoyed this recipe Cristina! Thanks for letting me know!
This sounds so good, I can’t wait to try it out!
Thanks so much Jessica! I’m sure you will love it!
My boys recently discovered that they liked black beans when we had them in a taco salad and I am so excited about this recipe because I was struggling with other ways to serve them (that they would actually eat). Thanks so much – these black bean burgers are going in our meal rotation!
Awesome!! I can’t wait to hear how these burgers turn out for you and your boys!
WOW, I’m no vegetarian but I most certainly am going to me making these this summer.
These are so hearty that they are satisfying for meat eaters too! Can’t wait for you to try them!
This looks like the perfect burger for Meatless Mondays!
Yess!! It really is! Super satisfying and perfect for vegetarians and meat eaters too!
Oh my lord I have serious food envy! This looks amazing and so easy to make! Think we’ll definitely be trying this recipe! Thanks so much for sharing babe!
Haha yay!! I can’t wait to hear how it turns out for you!
With the arrival of summer, our grocery bill exponentially increases. I began to make the same meals over and over again. Naturally, my kids desire something new. Thanks to this recipe, I can make this – in under 30 minutes – and finally have something new and different. This post has inspired me to look at other recipes and start creating some new summer time food for my kids. Thanks.
So so happy to hear that Natashia! And I hear you on the grocery bill – I feel like my kids eat way more in the summer – must be all the activity they get outdoors! 🙂
I liked the recipe, but my burgers kind of fell apart. How did you keep them firm like a Boca Burger?
Hi Joe! So these burgers won’t end up having the same texture as a boca burger — those are extremely firm because of the soy protein (black beans are a much softer protein so the texture of these burgers will be softer). To keep these from falling apart, try pan frying them a little bit longer so that the outside becomes a little crispy. The inside will still be slightly soft, but they should hold together better. Hope that helps!
I made this for the first time last night, (there will be many more times) and it was ABSOLUTELY AMAZING! I was nervous because generally I don’t enjoy beans at all but wanted to be supportive of my sisters recent decision to live a vegetarian life style.I can’t say enough about this recipe, it was delicious! The texture is of course different from the hamburgers I am accustomed to but I got over that quickly because it is so full of flavor. This one is a keeper!
Woohoo!! I’m so happy to hear that Christina! I agree with you that the texture is different, but so glad that the flavor made up for it. Thanks for letting me know!
These sound simply delicious! I’ve been looking for an easy and healthy black bean burger recipe, so I will have to try these out! I was just wondering, do you think these would freeze well?
Yay! Let me know how you like them! As for freezing – I think they might not freeze all that well – but you can refrigerate them for a few days and then reheat them on the stove! I know that works well for sure 🙂
This is my favorite recipe of black bean burger! I exceptionally love the texture and the flavor is really delicious.
Thank you so much Andrea! So glad you liked it!