Black Bean Quinoa Burger

Crispy on the outside and tender on the inside, this Black Bean Quinoa Burger is an easy and perfect recipe to make for this grilling season.

These burgers are simple to make and can be enjoyed with any of your favorite toppings! It is loaded with smoky flavors from a homemade sauce that you won’t be able to get enough of!

If you are looking for the perfect veggie burger recipe, then not look further. See how to make homemade veggie burgers that are hearty, flavorful, and full of vegetables with step by step process and video.

Jump to:

• Why I Love These Homemade Burgers?
• Ingredients required:
• Step-by-step process
• Make-Ahead Instructions:
• Freezing Instruction
• Serving Suggestions
• Tips, and notes.
• Some more burger sauce recipe
• Black Bean Quinoa Burger

Say hello to the BEST burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree.

This veggie burger has an amazing meaty texture and savory, smoky flavor. Plus this recipe for Vegetarian Black bean Burger is an awesome way to get more plants into your diet.

This isn’t just any old black bean burger recipe. Nope – this one’s a little fancy! We’re adding quinoa into this veggie burger recipe, which makes this burger heartier and boosts the protein content!

It has tons of flavors, with great texture.

They’re made with fresh ingredients and so flavorful that you won’t miss the meat one bit.

Black Bean Quinoa Burgers are completely vegan, (no egg needed) and can be made gluten-free! They’re also super healthy and loaded with protein.

Black beans and quinoa are a super healthy option to use in a veggie burger. They’re loaded with a ton of protein, fiber, and potassium.

They are perfect for grilling burgers. You can even air fry them without worrying about them falling apart.

The secret to getting these black bean quinoa veggie burgers to stick together and stay solid is oats and panko.

I am telling you guys, that you’re going to love our homemade black bean quinoa burger recipe.

They’re perfect for summer BBQ season and they’re also great if you make them in a hot skillet in your kitchen.

You can prepare them ahead of time and freeze them, and they’re perfect to take to a party or any gatherings.

Why I Love These Homemade Burgers?

• There are so many reasons to love these veggie burgers!
• They’re tender and juicy,
• You can add on all of the same toppings that you usually do.
• These are protein-packed and healthy.
• They’re perfect for any party or gathering.
• Crowd-pleaser and budget-friendly.

Ingredients required:

• Black beans: you can use canned beans, or prepare the beans from dried beans. Make sure to rinse and drain completely if you are using canned beans. You can substitute black beans with navy beans or pinto beans.
• Quinoa – Full of healthy fiber, quinoa adds bulk to the burger patties. You can use tri-color or regular quinoa. Plus this recipe uses cooked quinoa. You can swap quinoa for a different grain such as brown rice, white rice, or millets.
• Vegetables – I have used lots of veggies in these black bean quinoa burgers like Bell pepper, spinach corn, onion, and carrots. These vegetables add a nice pop of color and also make the burger quite nutritious.
• Spices – A mix of garlic powder, salt, chili flakes, and roasted cumin powder adds tons of flavor. Feel free to adjust the number of chili flakes based on your spice preferences.
• Binding agent – I have used Oats and breadcrumbs – For the binding. If you don’t want to use oats, you can use all-purpose flour instead.
• Chipotle southwest sauce – you can also use Ketchup or tomato paste
• Oil – Any cooking oil will work.

Step-by-step process

Cooking quinoa (skip this step you are using pre-cooked quinoa)

• Rinse the quinoa 3 to 4 times with water. Drain the water.
• Now take quinoa in an instant pot, add water and press the manual/pressure cook button. Set the time for 4 minutes.
• Once cooking time is done, let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
• Open the instant pot and let the quinoa cool down.
• Note – You can cook quinoa on the stovetop as well. Follow the instruction given on the package.

Cooking black beans (Skip this step if using canned black beans).

• Wash black beans 2 to 3 times.
• Then add 3 cups of water and soak it for 6 to 7 hours.
• Then drain and rinse beans.
• Place black beans and water in Instant Pot. Stir.
• Close the Instant Pot lid and turn the steam release valve to the sealing position.
• Set the cooking time using the Pressure Cook or Manual button, at high pressure for 20 minutes for softer beans. We want soft beans to make the burger patty.
• The Instant Pot will take about 10-15 minutes to reach pressure and then the cooking time will begin counting down.
• When the cooking time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cooking time ends).
• Quick-release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Then drain all the excess water from the beans by placing beans in a colander. Keep the beans aside.
• Note – If you are going to use store-bought canned beans, rinse the beans well and drain all the excess water.

Making burger patty mixture (image 1 to 3)

• Now take all the ingredients – cooked quinoa, beans, corn, onion, spinach, bell pepper, carrots, oats, salt, chili flakes, roasted cumin powder, and garlic powder in a food processor.
• Pulse a few times just until everything comes together. There should still be a few small chunks left.
• Take the burger patty mixture into a big mixing bowl. Now add bread crumbs a little at a time. Mix well.
• Cover the bowl and place it in the fridge for 30 minutes.

Shaping the patty (image 4)

• Take out the burger patty mixture from the fridge.
• From the mixture, form 10 equal-sized patties. Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size.
• Note – I have used a ½ cup measuring cup. I made big sized patty. If you want to make them small, take less amount of mixture and form a patty according to your desired size.

Cooking the Burger patty

Air fryer- (images 6 to 8)

• Preheat the air fryer for 5 minutes.
• Place a few patties in an air fryer basket, keeping some distance between each patty. Air-fry them at @375 degrees F. for 16 minutes. Flip them in between.

Baking

• Preheat your oven to 375ºF and prep a baking sheet with parchment paper or a light coating of oil.
• Arrange the shaped patty evenly on your baking sheet.
• Bake for 20 minutes, flip, then bake for 20 more minutes, until crispy and delicious.

Deep frying (image 5)

• Heat oil in a pan for deep frying the patty on medium heat. Once the oil is medium hot, add a patty few at a time and deep fry them until golden and crispy from both sides.

On Grill

• Place the burger patty on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness.

Assemble (images 9 to14)

• Toast your burger bun in a little bit of oil.
• Take them on a serving plate or working surface. Place lettuce leaf.
• Now Place the cheese on the hot burger patty. If the burger patty is cold, heat it in a pan, place a cheese slice on top of the burger and let the cheese melt a little bit.
• Place this burger patty with cheese on top of the lettuce.
• Apply some chipotle southwest sauce (or your choice of sauce) on top.
• Now put tomatoes, cucumber, pickles, and some more sauce on the top.

• Cover it with another half of the bun. Your Black bean Quinoa Burger is ready. Enjoy!

Make-Ahead Instructions:

To Make Ahead: These vegan veggie black bean quinoa burger saves a lot of time by making them ahead of time. The black bean burger mixture can be made a week ahead of time, formed into patties, or not, covered well. Keep it in the fridge in an air-tight container.

Freezing Instruction

To Freeze: Prepare and shape the black bean burger patties, place them on a cookie pan sheet in a single layer and freeze them. Once the burger patties are frozen, take them out and lay them flat inside a freezer-safe bag or container (separate layers with parchment paper, if needed). Freeze for up to 2 months. Cook from frozen or thaw before cooking.

Serving Suggestions

Wondering what to serve with your tasty black bean quinoa burger? 

I have a bunch of options. Pick your favorite! Anything from fries to a salad will do.

• Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together!
• Salad: Keep it simple! If you are making this for a special occasion, this Hawaiian Mac Salad is the perfect side. Or to keep it light, this green goddess salad is one of my favorite sides.
• Elote dip: So good!

Tips, and notes.

• Adjust the seasonings. If you like spicy food, you can also add jalapenos or Serrano peppers in making a patty.
• Don’t like spicy? Leave out the chili flakes.
• Don’t over-pulse burger ingredients in the food processor. You don’t want them to be completely mushy, you want to still have some texture in them. Just give it a few pulses until the burgers come together.
• Add breadcrumbs once all the ingredients are mixed in the food processor.
• Taste the burger mixture before cooking and adjust the seasoning if needed. Some brands of black beans may be saltier than others, so taste the mixture before cooking and adjust as you need.
• Refrigerate the burger mixture. If you refrigerate the patties for about 30 minutes before cooking, they’ll be sure to stay together.
• Apply some oil to your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
• If you are using canned beans, rinse and drain them.
• Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size.
• Feel free to add your choice of vegetables.

Some more burger sauce recipe

• Creamy jalapeno sauce
• Boom boom sauce
• Red pepper peanut sauce

Warm Regards,

Dhwani.