These flavorful black bean quinoa burgers are packed with plenty of protein and fiber to keep you feeling full and satisfied. These plant-based burgers are bursting with wholesome ingredients, bold spices, and a satisfying texture that will satisfy the most serious burger cravings.
I have a lot of vegetarian followers and they’re always asking me for hearty, vegetarian recipes. Some of my favorite vegetarian dishes are my falafel pita sandwiches, slow cooker jackfruit tacos, and spinach gnudi.
Now I'm excited to bring you these delicious and healthy black bean quinoa burgers. Made with simple ingredients and packed with flavor, these veggies burgers will have even the most devoted carnivores coming back for seconds!
I make these veggie burgers with nutrient-dense black beans, quinoa, and oats. They're infused with Southwest flavors from smoky chipotles, cumin, and cilantro, and studded with sweet corn for some texture.
Then I top them off with a cooling cilantro yogurt sauce. They're a far cry from many of the bland veggie burgers that you find at the grocery store.
So get ready to revolutionize your burger game and embrace a healthier, more satisfying alternative with these delicious and hearty plant-based black bean and quinoa burgers!
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Why You'll Love This Dish
- Delicious- packed with Southwest flavors from ingredients like chipotles in adobo, cumin, garlic, and cilantro
- Healthy- packed with incredibly nutritious foods like quinoa, black beans, and oats
- Vegetarian- these plant-based burgers are vegetarian and can easily be made vegan
- Gluten Free- these veggie burgers can be made gluten free by using certified gluten-free oats
- Satisfying- packed with plenty of protein and fiber to keep you full and satisfied
- Make-ahead- make a large batch of these burgers and store them in the freezer for months
Ingredients
Ingredient notes and substitutions. See recipe card at end of post for full ingredient list.
- Black beans- 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- a superfood! Quinoa has many unique qualities and health benefits. It has a very high protein content (about twice that of regular cereal grains). It's also a good source of dietary fiber and several vitamins and minerals including B complex vitamins, vitamin E, calcium, iron, phosphorus, and magnesium. Plus, it’s gluten-free.
- Oats- I use ground old fashioned oats to bind these veggie burgers together. Oats are whole grains that are loaded with fiber, vitamins, minerals and antioxidants. Oats are beneficial not only for digestive health, but also help control blood sugar levels and maintain a healthy blood pressure. They also help lower cholesterol and may reduce the risk of heart disease.
- Chipotles in adobo- these are canned, smoked jalapeño peppers that add a rich, smoky flavor to these burgers. If you can't find them at the grocery store, you can substitute chili powder.
Doctor's Tips
- Although quinoa is classified as a whole grain, it's actually a relative of swiss chard and beets, rather than a "true" grain. Quinoa has been cultivated for centuries and is an excellent plant-based source of protein. It's a great option for anyone trying to cut down their intake of refined, processed carbohydrates and increase their whole grains. For more, read my post about the health benefits of quinoa.
- Ground oats are very versatile. When you grind old fashioned oats in a food processor, they form crumbs that can be used to add fiber and bulk to dishes like meatloaf, meatballs and veggie burgers like these black bean quinoa burgers. It's more nutritious than using traditional breadcrumbs.
How To Make Black Bean Quinoa Burgers
See recipe card below for full recipe instructions.
- Step 1- Sauté onions and garlic. Add them to a bowl along with cooked quinoa, ground oats, black beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.
- Step 2- Form the mixture into 8 patties. Cover and refrigerate the patties for several hours to firm up.
- Step 3- Make the yogurt sauce by pureeing yogurt, chipotles, adobo sauce, cilantro, lime juice, and honey together in a mini food processor or bowl until smooth.
- Step 4- Cook the veggie burgers in the oven or in a skillet on the stove. Serve on buns with cilantro yogurt sauce and toppings of your choice.
Chef's Tips
- I mash some of the black beans in these veggie burgers and leave some of them whole because I like to have some texture rather than a mushy burger. Corn also adds texture.
- Be sure to refrigerate the patties before cooking them as this will help them hold their shape.
- You can bake these veggie burgers or cook them in a skillet with a little oil. Cooking them in a skillet with give them a crispier crust on the outside.
- To make this recipe vegan, use non-dairy yogurt and agave nectar in the sauce. Also, you can use a flax egg in the patty to replace the egg. See notes in recipe card for instructions.
- To make this recipe gluten free, use certified gluten-free oats.
- These burgers freeze well. Make a whole batch, wrap them in plastic wrap or aluminum foil, and store them in the freezer for up to 3 months.
How To Serve These Quinoa Veggie Burgers
My favorite way to serve these black bean quinoa burgers is on hamburger buns with toppings like avocado and tomato slices, baby greens, and my cooling cilantro yogurt sauce.
These veggie burger patties are also perfect to incorporate into other dishes like my protein-packed vegetarian burrito bowls. You can also use them in pita sandwiches or to top salads.
Serve these black bean quinoa burgers with my air fryer baked sweet potatoes, butternut squash or diced potatoes on the side.
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Recipe
Black Bean & Quinoa Veggie Burgers
Equipment
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 (to keep this recipe vegan)*
- 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 old fashioned oats, ground into crumbs (can use certified gluten-free oats)
Cilantro Yogurt Sauce:
- 1 cup reduced fat or nonfat Greek yogurt (or non-dairy yogurt to keep this recipe vegan)
- 2 teaspoons minced chipotles in adobo + 1 teaspoon adobo sauce from the can
- 2 tablespoons chopped cilantro
- 2 teaspoons lime juice
- 1 teaspoon honey (or agave to keep this recipe vegan)
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 cilantro 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.
Anonymous says
Is there a substitution for the corn, since most of it is genetically modified (and the scourge of the human race, as my doctor calls it!)??
sonaliruder says
You can just leave out the corn or perhaps try substituting another vegetable like diced red bell pepper.
martha bilski says
these were the best! My husband and I ate them ofr three days running with no complaints. I had no quinoa so I subbed bulgar which may made them harder to stick together. and we used guacamole form the supermarket because there were no ripe avocados handy. All good! I will make these again.
thanks:)
sonaliruder says
That's wonderful! Thanks for letting me know 🙂
martha bilski says
Mine are in the oven. Can't wait. thanks for posting the nutritional information as well. It makes it easier to enter into my fitness app.
sonaliruder says
That's great- enjoy!
Jane Santana says
They were delicious! Thanks for a great site 🙂
sonaliruder says
So glad you liked them! Thanks for trying the recipe!
Cozinhar sem Lactose says
I've just made these, they are now in the refrigerator, waiting for lunch time tomorrow! I just can't wait! 🙂
sonaliruder says
Thanks for trying the recipe- I hope you like them!
Miss Jessica says
If I plan on making these and know that I'm going to freeze some, should they be cooked and then frozen? Or should I freeze them and cook 'em when they thaw?
Thanks! Can't wait to try these!
sonaliruder says
You can do either but will probably get better results if you freeze them raw and cook them when they're thawed out. Thanks for stopping by!
Anonymous says
This was my first attempt at black bean burgers. I served four friends and each one thought the burgers were really great. The accompanying sauce was a real hit too. The only thing I did different was I used a food processor to grind up all the black beans. It was stiff in the processor, so I added two eggs ( instead of the one large egg the recipe called for) and the tomato paste, then added the rest of the ingredients. I fried the burgers on both sides then put them in therein for thirteen minutes at 375. Yummmmmmm. Thanks for the recipe!
sonaliruder says
You're welcome, so glad you liked them. Using a food processor is a good short cut!
Debi....Recipes For My Boys says
This is wonderful Sonali! I know my boys will love it and I cannot wait to make it for them. Thank you so much for sharing on Thursday's Treasures Week 46. I always love your recipes. <3 and hugs!
sonaliruder says
My pleasure Debi! Thanks and I hope you and the family enjoy them!
Sarah says
Looks delicious! How many calories just the burger without sauce?
sonaliruder says
Thanks Sarah! Here's the nutritional info for the patties alone: 266 calories, 3.6g fat, 0.66g saturated fat, 14.1g protein, 45.5g carbs, 12.6g fiber. I hope you like them!
Jill~a SaucyCook says
I love black bean burgers and I can't wait to try these. Even though we do eat meat, I think veggie burgers are great and I love having them in the freezer to throw on the grill and make for lunch. The flavors in yours will make the burgers come alive and I am laughing at how much this recipe resembles one I have for Chocolate Chunk and Cherry Cookies!
Enjoy your Fourth Sonali!
sonaliruder says
Thanks, Jill- you too! I also eat meat but I really love veggie burgers too- I take them for lunch all the time.
Lauren O'Connor says
You know I love this recipe, Sonali! I was also dropping in to say hi and tell you I nominated you for The Versatile Blogger Award … http://nutrisavvysblog.wordpress.com/2012/06/26/the-versatile-blogger-award/
sonaliruder says
Thanks, Lauren!
ur says
Finally, the long awaited veggie burger and a healthy one.Adding crushed oats is a great idea to hold the patty together.I cannot wait to try it.
sonaliruder says
Thanks, ur! Let me know how it goes if you try the recipe!
TastefullyJulie says
This looks amazing. I love avocado on my veggie burgers, too. This is perfect!
sonaliruder says
Thanks for stopping by, Julie!
Wendy says
This looks really good! I love the use of chipotle chiles and cilantro to spice things up. I'll be giving this one a try!
sonaliruder says
Thanks, Wendy! I love adding chipotles to all different types of dishes- they add so much flavor. Let me know how it goes if you try the recipe!
Ann says
Oh, Sonali! I really have to make these! They look totally fabulous and I love the make-ahead factor. You have me thinking of some possibilities....
sonaliruder says
Thanks, Ann! Yes, I like to make a large batch and then reheat them later in the week- it saves so much time on busy weeknights!
Lynda @ TasteFood says
I like my burgers meaty, but these may convert me. They look great.
sonaliruder says
Thanks, Lynda! I love meaty burgers too but these are a nice change if you're looking for something different!
Katherine Martinelli says
I absolutely adore a good black bean burger and the addition of quinoa is just wonderful!
sonaliruder says
Thanks, Katherine! I like adding the quinoa for extra bulk and nutrition.
Lynda says... says
I am trying this. I have always wanted a vegetarian-type hamburger, but they usually have a yuck factor. This one looks awesome and I think my meat-loving husband would like these too.
This looks like it would be good with a whole-grain roll.
sonaliruder says
I know what you mean. I think that even the meat-lovers will like this burger!
Kristina says
This looks great! Question: Can these be made in batches and put in the freezer for later use? I'd love to make a big batch of these and have them pattied-up and ready to bake. Would it change the baking instructions if they were frozen? Thanks in advance!
sonaliruder says
Yes, definitely! Freeze them individually and then you can reheat them in the oven. You can still bake them at 400 degrees but they will probably need a slightly longer cooking time if you bake them directly from the freezer.
DebJoy16 says
I'm making this recipe for the second time. Family loved it. I did freeze half and they cooked easily after being frozen. I will double the recipe this time to have multiple meals worth.
sonaliruder says
That's great- so glad to hear that you and your family enjoyed the recipe! Making a double batch and freezing the extra burgers is a great idea 🙂
Anonymous says
Looks delicious!!!
sonaliruder says
Thank you!
Doreen Simpson says
These look wonderful Sonali ♥
sonaliruder says
Thanks Dor!