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!
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 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!
- 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 tsp 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!
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!
Drain and rinse your black beans and finely chop or mince your veggies.
In a large bowl, fork mash your black beans until almost paste-like, leaving a few chunks and some whole black beans for texture.
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.
Add quinoa, oat flour, red onion, green onion, jalapeño, garlic, cumin, salt, garlic powder, oregano, cayenne pepper to the black beans.
Add your egg or flax egg and mix with a fork or your hands.
Divide mixture into four portions and roll into balls.
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.
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.
For the Sriracha mayo, combine mayonnaise with as much chili sauce as your heart desires. Yum!
READY TO EAT?
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!
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.
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!
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!
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.
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
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!
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!
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!