Black Bean & Quinoa Veggie Burgers

4.79 from 55 votes

These flavorful black bean quinoa burgers are packed with plenty of protein and fiber to keep you feeling full and satisfied. Packed with wholesome ingredients, bold spices, and a satisfying texture, they'll satisfy the most serious burger cravings.

Prep Time20

Cook Time35

Total Time55

Course: Burger, Main Course

Cuisine: American, Southwest

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Calories: 230kcal

Author: Dr. Sonali Ruder

Equipment

Sheet pan

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)

US Customary - Metric

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.

Notes

You can use a flax egg to replace the egg in this recipe. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let sit for 5 minutes to thicken. Use in recipe in place of 1 egg.

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 more 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 gluten free, use certified gluten-free oats.

Nutrition