You’re going to love these Quinoa and Black Bean Burgers! Low in calories, seasoned with Southwest spices – pile them with your favorite toppings! They’re great to make ahead and freeze for easy meals.
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Who doesn’t like burgers and fries?
It’s the ultimate all-American meal. On average, Americans eat three burgers a week. That’s about 50 billion burgers consumed in our country every year!
Unfortunately, along with the beef come saturated fat, cholesterol, and high calories, as well as a high cost to the environment.
Veggie burgers are a great alternative that are healthier, and lighter on the planet!
There are so many veggie burger products available in the store, and our family did find a store bought version of black bean burgers that we enjoy.
But, I knew that it would be cheaper and healthier to make my own.
When I told my husband I was going to create a black bean burger recipe, his initial reaction was, “Oh, no! Not another mushy bean burger.”
Once he took his first bite of his burger, he exclaimed “Wow! These are the best burgers you’ve made yet!” They came out almost perfect on my first try!
And here they are! You’re going to love these! So tasty and delicious!
These Quinoa and Black Bean Burgers are:
- High in protein, fiber, iron, Vitamins A and C
- Free from fat and cholesterol
- Gluten free
- Cheap to make
- Savory and perfectly seasoned with just the right amount of Southwest spices
- Great for meal prep because they freeze well
Ingredients in quinoa and black bean burgers
- Black beans – you can use canned beans or cook them yourself from dried beans
- Quinoa – this can be made in advance or cooked while you’re prepping the other burger ingredients
- Onions – I used a yellow onion, but feel free to use red or white
- Garlic – 4 good sized cloves
- Red bell pepper – alternatively, you can use green or yellow bell peppers
- Jalapeno pepper – I remove the seeds and ribs before using. If you want a spicier burger, you can leave them in.
- Carrots and corn – for a touch of sweetness
- Tomato paste – just a bit for added flavor
- Southwest spices – Nutritional yeast, chili powder, cumin, coriander, chipotle powder, salt, and black pepper.
- Oat Flour – to help bind the ingredients together
How to cook quinoa
I like to cook my quinoa in my Instant Pot. This method is so fast and easy.
Just place 1 cup of quinoa and 1 ¼ cups of water in the Instant Pot and set it to cook on the manual setting for 5 minutes. Allow the pressure to come down naturally for at least 10 minutes before opening the pot. Fluff with a fork.
To cook the quinoa on the stove, place 1 cup of quinoa and 2 cups of water in a saucepan. Bring it to a boil. Then reduce the heat and simmer uncovered for about 15 minutes. The quinoa is done when the water is absorbed and the “tail” separates from the seed. Remove the pot from the heat and allow it to sit for 5 minutes before fluffing with a fork.
How to make Quinoa and Black Bean Burgers
In a small bowl, mix together the nutritional yeast, cumin, coriander, chili powder, chipotle powder, salt and pepper. Set aside.
Place jalapeno, garlic, onion, and red bell pepper in a food processor. Process until the vegetables are minced.
Add the black beans to the food processor and pulse until the ingredients are combined and the beans are chopped, with some whole beans remaining.
Transfer the bean and vegetable mixture to a large mixing bowl. Add the spices, tomato paste, carrots, quinoa, corn, and oat flour.
Stir until well combined.
Form mixture into 12 patties (use approximately 1/2 cup of burger mixture for each burger patty).
Place the patties on a baking pan lined with parchment paper, and bake at 400° for 20 to 30 minutes, turning half way through the baking time.
Serve on whole grain buns with burger toppings of your choice.
Can these burgers be cooked on the grill?
I have had success cooking these burgers on a pan in the grill. Since these burgers are a bit delicate, they shouldn’t be cooked directly on the grill. I have seen some grilling mats that might work nicely for grilling these burgers.
Freezing these burgers
I like to make a double batch of these black bean burgers and freeze them for future meals. Just form the burger patties and place them on a square of parchment paper.
If you’re freezing a lot of burgers, they can be stacked on a pan or plate with a small piece of parchment between them, and placed in the freezer. Once the burgers are frozen, I transfer them to a Ziploc freezer bag.
The burger patties can go straight from the freezer to an oven for a quick, easy meal!
Serving Suggestions
Serve these burger patties on a whole wheat or gluten free bun and pile on your favorite condiments like this Vegan Chipotle Mayo or Vegan Thousand Island Dressing. I love some fresh lettuce and sliced tomato on my burger. You could also add some sliced onion, sprouts, or avocado. Want a cheeseburger? Add some my Cashew Cheese Sauce or a slice of Vegan Cheddar Cheese or Vegan Pepper Jack Cheese.
Some burger sides include:
- Seasoned Waffle Fries
- Homemade Baked French Fries
- Coleslaw
- Vegan Macaroni Salad
- Potato Salad
- Mexican Coleslaw
- Vegan Baked Beans
For other great sandwiches, see:
- Vegan Philly Cheesesteak Sandwich
- Buffalo Soy Curl Subs
- TLT Sandwich (Tofu Bacon, Lettuce, and Tomato)
- Chickpea Salad Sandwich
- Vegan Italian Sausage & Peppers Sandwich
- Vegan Sloppy Joes
- Pepperoni Pizza Panini
- BBQ Soy Curl Sandwich
- Chickpea Burger
- Hummus Veggie Wrap
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Quinoa and Black Bean Burgers
Ingredients
- 2 Tbsp Nutritional yeast
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- ¼ teaspoon black pepper to taste
- 1 yellow onion chopped
- ½ red bell pepper chopped
- 1 jalapeno seeds removed
- 4 large cloves garlic
- 2 15 oz cans Black Beans (approx. 3 cups) drained and rinsed
- 4 Tablespoons tomato paste
- 2 Medium Carrots shredded
- 2 cups cooked quinoa
- 1 cup corn kernels
- ¾ cup oat flour
Instructions
- In a small bowl, mix together the nutritional yeast, cumin, coriander, chili powder, chipotle powder, salt and pepper. Set aside.
- Place seeded jalapeno, garlic, onion, and red bell pepper in a food processor. Process until the vegetables are minced.
- Add the black beans to the food processor and pulse until the ingredients are combined and the beans are chopped, with some whole beans remaining.
- Transfer the bean and vegetable mixture to a large mixing bowl. Add the spices, tomato paste, carrots, quinoa, corn, and oat flour. Stir until well combined.
- Form mixture into 12 patties (use approximately 1/2 cup of burger mixture for each burger patty).
- Place the patties on a baking pan lined with parchment paper, and bake at 400° for 30 to 40 minutes, turning half way through the baking time.
- Serve on whole grain buns with burger toppings of your choice.
Notes
Nutrition
Nutrition calculations are approximate.
