I decided to update this post with some new photos! Over the years, our photography has improved so much so my husband Pete and I have been rephotographing a lot of our old recipes. This is one of my personal favorites and happens to be the #1 most popular dish of all time on The Foodie Physician! Below is the original post- I hope you like the new photos!
I have a lot of vegetarian followers and they’re always asking me for hearty, vegetarian recipes. One of them recently asked me to create a good vegetarian burger. I love to make burgers and have competed in several burger contests but I have to admit that I’m not as experienced with making veggie burgers. With traditional burgers, it’s simply a matter of mixing ground meat with flavorings and putting some interesting toppings on. But making a great veggie burger is a bit more complex. First of all, I wanted to make sure that these meat-free burgers were filling and hearty enough to satisfy a serious hunger craving. Secondly, I wanted to infuse the burgers with lots of interesting flavors and textures. And finally, I wanted to ensure that the burgers were sturdy enough so that they wouldn’t fall apart during the cooking process. For any of you carnivores out there who think you don’t like veggie burgers, I hope my Black Bean & Quinoa Veggie Burgers will change your mind.
For the main base of my burger, I decided to use nutritious, hearty black beans and quinoa. Black beans are packed with protein and fiber along with several essential vitamins and minerals like B complex vitamins, potassium, magnesium and iron. They’re also loaded with antioxidants, which help prevent chronic diseases.
Quinoa (pronounced keen-wa) is a grain-like crop that’s recently become very popular because of its numerous health benefits but it’s actually been around for centuries. It has many unique qualities and health benefits such as a very high protein content (about twice that of regular cereal grains), which makes it a great source of protein for vegetarians. It is also a good source of dietary fiber and several vitamins and minerals including B complex vitamins, vitamin E, calcium, iron, phosphorus, and magnesium. And it’s gluten-free which makes it a nice option for people who are gluten-intolerant. Quinoa is not only a great choice for vegetarians, but also for anyone trying to cut down their intake of refined, processed carbohydrates while increasing their whole grains.
It’s important to get the right combination of ingredients so that the burgers have a good texture and aren’t a mushy mess when you bite into them. To add texture to the patties, I kept some of the black beans whole and also added in some sweet corn. Then came the issue of the patties falling apart. The first time I made these burgers, they came out loose and fell apart while cooking so I knew I needed to add some kind of binder. After searching through my cabinets, I decided to use old fashioned oats. Although most of us think of oats as mainly a breakfast food, they are actually quite versatile. If you grind them up in a food processor, they form crumbs that can successfully be used to add fiber and bulk to meatloaf, meatballs and veggie burgers- much more nutritious than using traditional breadcrumbs. Oats are whole grains that are loaded with fiber, vitamins, minerals and antioxidants. Because they are packed with fiber, they help lower cholesterol and may reduce the risk of heart disease. Oats have also been shown to help control blood sugar levels and maintain a healthy blood pressure. The fiber will also keep you feeling full for a long time thereby cutting down on snacking.
I wanted to infuse my burgers with lots of spices and flavorings so I decided to go with a Southwest theme and use chipotles in adobo, which are canned, smoked jalapeno peppers. In addition to the chipotles, I mix in cumin, cilantro, onions and garlic. It’s important to refrigerate the patties for several hours before cooking them as this will help them hold their shape. I bake my patties in the oven at 400 degrees F, which produces a nice golden crust on the outside but if you prefer, you can pan fry them in a small amount of oil. I serve my veggie burgers on multigrain Kaiser rolls topped with slices of avocado, a handful of baby greens and a cooling yogurt sauce but feel free to customize your burger any way you like.
I like to serve them with my Oven Roasted Sweet Potato Wedges on the side. One tip- if you have leftover patties, store them in the freezer. Then you can enjoy a delicious and healthy vegetarian meal any night of the week.
Black Bean & Quinoa Veggie Burgers
Ingredients
Patties:
- ½ cup quinoa
- 1 teaspoon olive oil
- 1 small red onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 cans black beans (15.5 oz each), drained and rinsed
- 2 tablespoons tomato paste
- 1 large egg or flax egg*
- ⅔ cup cooked corn
- ¼ cup chopped cilantro
- 1 tablespoon minced chipotles in adobo
- 1 ½ teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 cup rolled oats, ground into crumbs
Cilantro Yogurt Sauce:
- 1 cup reduced fat or nonfat Greek yogurt or non-dairy yogurt
- 2 teaspoons minced chipotles in adobo + 1 teaspoon adobo sauce from the can
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
- 1 teaspoon honey
Other:
- 8 multigrain hamburger rolls lightly toasted
- Avocado slices, tomatoes and cilantro leaves for topping (optional)
Instructions
- Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.
- Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Sauté until onions are softened, 5-6 minutes. Place the mixture in a large bowl. Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.
- Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and salt. Stir in the cooked quinoa and ground oats until evenly distributed.
- Form the mixture into 8 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for a few hours or overnight.
- To make the yogurt sauce, puree the yogurt, chipotles, adobo sauce, cilantro, lime juice, and honey together in a mini food processor until smooth.
- When ready to eat, preheat the oven to 400°F. Spray a baking sheet with olive oil spray and place the patties on the sheet. Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes. Alternatively, you can pan fry the patties in a skillet with a little olive oil. Serve the patties on the buns with the cilantro yogurt sauce and toppings of your choice.
Jessica Y says
So excited to try these! I’ve wanted to for years now! Thanks for the amazing recipe 🙂
Jennifer says
These are great. I didn't have a food processor for the oats so I used oat bran, which worked great as well. I am on a budget diet and bought the beans in bulk instead of cans. Made a batch and froze them for the week. Perfect and budget friendly.
sonaliruder says
That's great, I'm so glad you liked them! Buying the beans in bulk is a great budget friendy tip!
Lisa says
Just cooked! This was delicious---another meal to add to my arsenal. Thank you for sharing 🙂
Farrah says
I want these burgers for lunch tomorrow!! <3!! (I'm working a 24-hour shift, so small comforts! ;_; These look amazing!)
url says
I made the Quinoa / black bean burger and it turned out very good. I made them like sliders more as an appetizer. Evryone loved it.Thanks for the recipe. Healthy dish.
Deborah @ Confessions of a mother runner says
I love black bean burgers and these look fantastic!
Tara | Treble in the Kitchen says
Great job at reshooting! These photos look ABSOLUTELY amazing and delicious! Love a good veggie burger 🙂
Natalie @ Obsessive Cooking Disorder says
This is an awesome dish idea 😀 Look quinoa recipes anytime
Chris Collins says
How much flour would you use as a substitute for the egg as a binder?
sonaliruder says
I'm not sure that flour alone would hold the patties together (but if you try it, please let me know). I would suggest using a flax egg by mixing flaxseed and water- it works just like an egg. The instructions are at the bottom of the recipe in the Notes. Thank you!
The Blanchfields says
This recipe is delicious and I have made it many times without any changes. Every time my daughter comes home from college this is the first recipe she request.
sonaliruder says
That's great to hear, thanks so much for letting me know! I'm so happy it's a hit with your daughter! 🙂
Top rated Horseshoe Bay SEO says
The flavour is amazing, even my carnivore husband loved them. Will definitely make them again.
sonaliruder says
Woohoo! That's great, thanks!
Anonymous says
We have a corn allergy. Can I just leave the corn out or do I have to replace it with something? Thanks!
sonaliruder says
Sure, you can leave it out. No need to replace it.
Becky Westgarth says
These burgers are the absolute best! My husband is super picky, and even he loves these, as do my five-year-old and three-year-old. I've made them at least a dozen times, and it is always worth the time invested. So I figured it was high time that I express my appreciation! Thank you, Sonali, for developing and sharing such a healthy, delicious, frugal and family-friendly recipe.
sonaliruder says
This is one of the best comments ever! Thanks so much for taking the time to leave it, it means so much to me. I'm so happy that these are such a hit with you and your family!!
Kelley @ Chef Savvy says
I love the addition of quinoa in this burger! Looks amazing!
sonaliruder says
Thanks Kelley!
Chris4446 says
Best Veggie Burgers I have ever made, My Husband was so excited when I packed them for his lunch, he called me right away and said "Please tell me there's more of these at home!" Thanks for the great recipe.
sonaliruder says
Haha, that's wonderful, I'm so glad you both liked them! Thanks for letting me know!
Didi Simer says
Is it possible to substitute the egg with something? My father, like other Sikhs, doesn't eat meat or eggs.
sonaliruder says
Hi. You can try a mixture of 1 tablespoon ground flaxseed and 3 tablespoons warm water. Let it stand for a few minutes to thicken up before using.
Anonymous says
This recipe is amazing! My first time making homemade veggie burgers and the yogurt sauce, everyone enjoyed them. Definitely, I will make these again.
sonaliruder says
That's awesome! Thanks for leaving such a nice comment!
Kacey Joanette says
I loved this veggie burger! I went with my own flair since I magically mixed up ingredients and such, but the entire family loved them. The pictures for my blog turned out so lovely, too! I topped the burgers with an avocado and Greek yogurt sauce. Cannot wait to make these again.
sonaliruder says
So glad you liked them. The avocado and Greek yogurt sauce sounds delicious!
ur says
This has become a standard burger recipe that I hand out for my vegetarian friends. They love it, so healthy.
sonaliruder says
Thanks, so glad they like it!
Anonymous says
I can not believe I missed this site in all my time on the internet. So far the recipes look devine
sonaliruder says
Thanks for stopping by!