Quinoa Black Bean Veggie Burgers

Quinoa Black Bean Veggie Burgers piled high with all your favorite toppings and a spicy Sriracha mayo! These easy peasy burgers are vegetarian with gluten-free and vegan options. Woot!

Quinoa Black Bean Veggie Burgers

It’s been far too long since I last posted a veggie burger recipe.

In fact, it’s been almost a YEAR!

How did this happen?! Where did the last year go?! More importantly, am I drunk?! I must be to have forgotten how much I adore whipping up crazy new veggie burger combos for y’all.

Forgive me? I have something AWESOME up my sleeve today!

I gave my go-to Butternut Black Bean Burgers a bit of a facelift and created what just may be my “meatiest” veggie burgers yet! These uber flavorful Quinoa Black Bean Veggie Burgers are spiked with garlic and onion and topped with yellow mustard and Sriracha mayo for the ultimate veggie burger experience. I’m really digging the texture from the fresh veggies, fluffy quinoa, and oats. Pile on your favorite toppings and get ready to swoon!

Quinoa Black Bean Veggie Burgers

Quinoa Black Bean Veggie Burgers

Quinoa Black Bean Veggie Burgers
5 from 14 votes
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Quinoa Black Bean Veggie Burgers

Quinoa Black Bean Veggie Burgers piled high with all your favorite toppings! These easy peasy burgers are vegetarian with super simple gluten-free and vegan options below. Let's get our veggie burger on!

Course Main Dish
Cuisine Vegetarian
Keyword Quinoa Black Bean Veggie Burgers
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 veggie burgers
Calories 313 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/4 cup quinoa
  • 1/3 cup water
  • 2 cups black beans (cooked) or 15 ounce can
  • 2 TBSP minced red onion
  • 1 TBSP chopped green onion
  • 1/4 cup minced jalapeño, seeds and stem removed (approx. 1 large or two small peppers)
  • 2 cloves garlic, minced (approx. 1/2 tsp)
  • 1/2 cup old-fashioned rolled oats (not instant)
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 dried oregano
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper (optional)
  • 1 large egg or 1 flax egg
  • 2 TBSP avocado oil (or favorite healthy oil)

DRESS 'EM UP

  • 4 burger buns
  • romaine or leaf lettuce
  • sliced red onion optional
  • fresh micro greens or sprouts optional
  • mayo mixed with Sriracha chili sauce
  • yellow mustard
  • Craving cheese? Pepper Jack slices are awesome with this tasty veggie burger!

Instructions

  1. Bring a medium saucepan to high heat, add your quinoa and water, and bring to a boil. Once boiling, reduce heat to low and simmer, covered for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. Once done, fluff and set aside. While the quinoa cooks, prep your veggies!
  2. Drain and rinse your black beans and finely chop or mince your veggies.
  3. In a large bowl, fork mash your black beans until almost paste-like, leaving a few chunks and some whole black beans for texture.
  4. Process oats in a food processor until they resemble an oat flour. This step is optional (you can totally use whole oats) but the burgers hold together way better with oat flour.
  5. Add quinoa, oat flour, red onion, green onion, jalapeño, garlic, cumin, salt, garlic powder, oregano, cayenne pepper to the black beans.
  6. Add your egg or flax egg and mix with a fork or your hands.
  7. Divide mixture into four portions and roll into balls.
  8. To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.
  9. To help the burgers set, cover and refrigerate as you prep your buns and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
  10. For the Sriracha mayo, combine mayonnaise with as much chili sauce as your heart desires. Yum!

READY TO EAT?

  1. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  2. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.
  3. A tip for perfectly shaped veggie burgers: While sizzling away in the skillet, I nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!
  4. Slather your buns with Sriracha mayo and yellow mustard, pile them high with lettuce, and top each burger patty with any and all of your favorite burger toppings. You can even lightly toast the buns on the pan after you cook your veggie burgers!

Recipe Notes

FREEZER INSTRUCTIONS:

Simply cook the burgers per instructions above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F. Enjoy!

Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Values calculated for the veggie burger patties.

 

Nutrition Facts
Quinoa Black Bean Veggie Burgers
Amount Per Serving
Calories 313 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 40mg 13%
Sodium 311mg 13%
Potassium 430mg 12%
Total Carbohydrates 36g 12%
Dietary Fiber 13g 52%
Protein 13g 26%
Vitamin A 3.2%
Vitamin C 9.4%
Calcium 4.6%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these Quinoa Black Bean Veggie Burgers let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

SPECIAL DIETS AND SWAPS

GLUTEN FREE

To make this recipe 100% gluten-free (the burger itself is as long as you use GF certified oats) you can use a grain-free bun, wrap it in lettuce, and/or crumble these tasty buffalo burgers over a baked sweet potato. You can even serve it over a leafy green salad with your favorite dressing and toppings. YUM!

VEGAN

Let’s do this! Make sure you use the flax egg option in the recipe and swap the conventional mayo for veganaise or your favorite alternative and you’re gloriously good to go!

Quinoa Black Bean Veggie Burgers

Quinoa Black Bean Veggie Burgers

Big thanks to my husband for reprising his role as my veggie burger hand model. I’m hopelessly terrible at juggling a camera and burger at the same time and the chickpea always runs off with the top bun.

veggie burger tips and tricks

Thinner patties will yield more delicious crunch, as you’ll be able to sear more of the top and bottom, plus the middle will cook through much easier. Sometimes I leave them a little thicker for a softer center but I’ll admit, crispy veggie burgers are my favorite!

Turning your rolled oats into oat flour in a food processor helps create the magic that helps keep these burgers together. No food processor? No problem! You can use them whole if needed! The burgers may crumble easier than if you used a food processor but they should still hold together enough to be flipped and taste delicious!

freezing these veggie burgers for later?

Lightly pan fry via recipe instructions above. Searing the patties helps keep them togehter when defrosting and reheating! Let them cool, then freeze spaced on a plate. Once they’re good and frozen, transfer them to a baggie or airtight container. To reheat, bake frozen patties until hot in the center and crispy on the outside. (usually 350-375 F for about 20-25 minutes – oven times and temps may vary a smidge) Enjoy!

I hope you love these Quinoa Black Bean Veggie Burgers as much as we do!

GRAB LIFE BY THE VEGGIES!

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Comments

  • Michelle

    One of the best black bean burger recipes I’ve found online! They consistently stay together when I cook them, which was issue I have with other recipes. Tastes great & my fiancé loves them. Instead of grinding oats in food processor I used oat flour which worked well too, and added dash of hot sauce to spice them up. Super easy!

  • Beth Lee

    Ok, I almost never order a veggie burger and have never made them. But I’m sold. These look and sound fantastic. Could you freeze them before you cook them?

    • Thanks Beth! Ok so I always pan-fry mine very lightly to sear them before cooling and freezing – this helps them stay together and you can reheat on a skillet or by baking!

  • ROBIN G.

    Such fantastic flavors in these veggie burgers!

    • We love the flavors here! Thanks Robin! xo

  • Krissy Allori

    What a great vegetarian option! Can’t wait to try it!

  • Brian

    I’m wondering what the nutritional analysis is for these burgers?

    • Hi Brian! I am working on finding a good recipe card that lets me calculate it with accuracy (man this is hard to find!) — According to MyFitnessPal.com, the patties themselves are 313 calories each (using the egg option instead of a flax egg) with 12 grams of fat, 13 grams fiber, 6 grams sugar and 13 grams protein. This will be a little less fat/cal if you use a flax egg and if you’d like, you can stretch the mixture to make 5-6 smaller/thinner veggie burgers. Hope this helps! xoxo

  • Lisa Wright

    I only have question. What was the 1/3c. Of water for? I never saw where to put it in the recipe.

    • Hey Lisa! It’s in step 1 of the directions for cooking the quinoa so it’s all nice and fluffy.

  • Shannon Riley

    This recipe is my favorite! I make a double batch to freeze and eat for lunches. Do yourself a favor and make this for yourself!

    • Thank you Shannon! So super thrilled to hear you enjoyed them. xoxo

  • Traci

    Do you have nutritional information on these when prepared as directed?

    These are amazing.

    • Hi Traci! According to MyFitnessPal, for the patties themselves they are 313 calories each (using the egg option instead of a flax egg) with 12 grams of fat, 13 grams fiber, 6 grams sugar and 13 grams protein. This will be a little less fat/cal if you use a flax egg and if you’d like, you can stretch the mixture to make 5-6 smaller/thinner veggie burgers. Hope this helps! x0

  • Erin

    Hi,

    Fabulous. I loved the recipe and so did my husband. I ended up doubling it and adding a bit more salt, 1 Tablespoon soy sauce to taste. I also didn’t have enough black beans so I used 1 can of black and one can of great northern beans. Turned out awesome!! The recipe made 6.5 very fat 1/2 cup burgers. I baked for 10 min then pan fried the outside. Thanks for making vegan life a little easier!

    Cheers,
    Erin

  • Licia

    These were delicious! I made 8 sliders instead of 4 regular sized burgers and they held their shape beautifully on the grill. I served them on King’s Hawaiian rolls. I’m excited to try some of your other veggie burgers–my step-daughter and daughter-in-law don’t eat meat and I’m always looking for something fun and yummy to make when they come over.

    • So super stoked to hear it Licia! Thank you! Totally let me know which others you try next 🙂

  • Tessa

    Love these! Thanks so much. We’ve been making them once a week! Any idea how they freeze??

    • Thank you Tessa – so glad y’all have been loving them! They freeze like a dream! I usually lightly pan fry them, let them cool, then freeze spaced on a plate. Once they’re good and frozen I transfer them to a baggie. To reheat I bake until hot in the center and crispy on the outside. (usually 350-375 F for about 20-25 minutes)

  • Mama of Two Hungry Hippos

    Just mixed these up. The mixture seems too wet. I drained the beans for a while but perhaps they needed longer to drain? I added 1/4 cup extra quinoa hoping that helps. They are in the fridge now hopefully firming up.

    • Eek! Yeah it would have to be wet beans as the culprit since all the other ingredients are raw/dry and the quinoa should be dry and fluffy. They should look like the 5th photo in the post (the patties formed and placed on a baking sheet) and be a bit sticky, but not wet. Let me know how it goes after the fridge and the extra quinoa!

  • This is my new favorite veggie burger, Just the right amount of “bite”!

    • Ahhhh hooray! Thank you Becky! 🙂

  • The quinoa black bean burgers were awesome! The recipe was easy to follow and the extra cooking tips really helped! Thanks for the creation!

  • Wow, just wow! Those burgers look so delicious, and totally healthy to boot. This is such a perfect summer food, definitely gonna making this soon 🙂

    • So super stoked for you to try them Anita, thank you!

  • I love a good veggie burger! This looks so yummy!

  • These burgers look awesome! So many times veggie burgers are like cardboard, but these look like something I could really sink my teeth into! Pinning!

    • No cardboard here, they’re so spot-on that they’re a hit with vegetarians and carnivores alike!

  • Denise Wright

    Oh these look so delicious! Making my mouth water!

  • I’ve been saying to the good lady wife that we should try and make our own burgers. Now you’ve just confirmed it! Thanks for this recipe.

    • Yessssss! So stoked for y’all to try them, Paul! Thank you!

  • These looks so healthy and delicious! Will definitely give it a try!

  • These look like a quintessential summer yummy for my veggie burger loving self. I’m drooling.

    • Thank you Evangeline! Love them so!

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