These black bean quinoa burgers are hearty and filling with a satisfying meaty texture that’s high in protein. Top them with your favorite veggies and sauces and you have a delicious dinner ready in 45 minutes. Keep some patties in the freezer for when you want them or enjoy them fresh with seasoned potato wedges.
There is something about the weather warming up that has me in BBQ mode. That inspired these black bean quinoa burgers and I am quite pleased with the texture. I have tried so many plant-based burgers at restaurants and many of them either fall apart or lack an enjoyable texture or mouthfeel. It always ends in disappointment. Enter the black bean and quinoa burger! Topped with vegan cheddar, lettuce, onion, tomato, and a spicy chipotle sauce and you have the best burger we have made yet.
Instructions
- Add the olive oil to a small saucepan and saute the onion over medium heat for 4-5 minutes. Add the garlic and saute for another minute or two. Remove from heat.
- Add the 1/2 cup water to a saucepan and bring to a boil. Add the quinoa, cover, and simmer for about 10 minutes or until all liquid has been absorbed.
- Mash the black beans with a potato masher or fork until there are no large chunks left.
- In a mixing bowl, combine all ingredients until incorporated. Add more flour if the mix is too wet. You want it to stick together but not be crumbly. Lean towards stickier rather than dry or they won’t stay together when cooked.
- Using a 1/3 cup scoop, form four large patties and place them on a baking sheet with parchment paper. Moisten the bottom of the scoop to press down for a uniform thickness.
- Place the patties in the freezer for about 20-30 minutes. If you are making them ahead of time, you can store them in an airtight container and keep them frozen for up to 3 months. Use parchment paper in between patties so they don’t stick.
- Heat a skillet over medium heat and add a little oil to coat the pan. Fry the patties for 3-4 minutes per side until browned and crispy.
- Enjoy them fresh. Top with cheese, veggies, and sriracha aioli, or on a salad. Keep in an airtight container in the fridge for a day or two. They are best the day they are cooked and do get a little softer the next day.
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Black Bean Quinoa Burgers
Ingredients
- 1 14 oz can black beans- rinsed and drained
- 1/4 cup quinoa
- 1/2 cup water
- 1/4 cup all-purpose flour
- 1 flax egg or egg replacement (1 tbsp flax meal and 2.5 tbsp water)
- 1/2 tsp onion powder
- 1/4 onion-diced
- 1 tbsp garlic-minced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp paprika
- oil for frying
Instructions
- Add the olive oil to a small saucepan and saute the onion over medium heat for 4-5 minutes. Add the garlic and saute for another minute or two. Remove from heat.
- Add the 1/2 cup water to a saucepan and bring to a boil. Add the quinoa, cover, and simmer for about 10 minutes or until all liquid has been absorbed.
- Mash the black beans with a potato masher or fork until there are no large chunks left.
- In a mixing bowl, combine all ingredients until incorporated. Add more flour if the mix is too wet. You want it to stick together but not be crumbly. Lean towards stickier rather than dry or they won't stay together when cooked.
- Using a 1/3 cup scoop, form four large patties and place them on a baking sheet with parchment paper. Moisten the bottom of the scoop to press down for a uniform thickness.
- Place the patties in the freezer for about 20-30 minutes. If you are making them ahead of time, you can store them in an airtight container and keep them frozen for up to 3 months. Use parchment paper in between patties so they don't stick.
- Heat a skillet over medium heat and add a little oil to coat the pan. Fry the patties for 3-4 minutes per side until browned and crispy.
- Enjoy them fresh. Top with cheese, veggies, and sriracha aioli, or on a salad. Keep in an airtight container in the fridge for a day or two. They are best the day they are cooked and do get a little softer the next day.
