Black Bean and Quinoa Veggie Burgers

By • November 5, 2012 • 37 Comments



Author Notes: I created this burger for my vegetarian friends who are always asking me for hearty, meat-free dishes that can satisfy a serious hunger craving. The patties are made with nutritious black beans, oats, and protein-packed quinoa. To infuse them with lots of flavor, I add chipotles in adobo and other southwestern spices. Store any leftover patties in the freezer so you can enjoy a delicious and healthy vegetarian meal any night of the week.Sonali aka the Foodie Physician

Food52 Review: These burgers were surprising and delicious. Most of the ingredients were already in my pantry or freezer and other than the couple hours of required chilling, they came together in about 20 minutes. I chose to pan fry them, and thanks to the quinoa, the exterior was so pleasantly crunchy that I'd make them smaller next time to be able to enjoy more crunch. We served ours on a pile of lettuce with tomato, avocado, and the sauce on the side. I doubled the dijon in the sauce as I thought it needed a little acid, but otherwise these were great. savorthis

Makes 6-8 burgers

Patties

  • 1/2 cup quinoa
  • 1 teaspoon olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • Kosher salt
  • 2 cans (15.5 ounces each) black beans, rinsed and drained
  • 2 tablespoons tomato paste
  • 1 large egg
  • 2/3 cups cooked corn (fresh or canned)
  • 1/4 cup chopped cilantro
  • 1 tablespoon minced chipotles in adobo
  • 1 1/2 teaspoon ground cumin
  • 1 cup rolled oats, ground into crumbs

Yogurt Sauce

  • 1/2 cup fat-free Greek yogurt
  • 1 teaspoon minced chipotles in adobo
  • 1/2 teaspoon adobo sauce
  • 1 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • 6 multigrain hamburger rolls
  • Lettuce, avocado slices, and tomatoes, for topping (optional)
  1. Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10 to 15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.
  2. Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Season them with a pinch of salt and sauté until onions are softened, 5 to 6 minutes. Place the mixture into a large bowl. Add approximately 1 1/2 cans of black beans to the bowl and, using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms. Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin, and 1/2 teaspoon salt. Stir in the cooked quinoa and ground oats until evenly distributed.
  3. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap, and refrigerate for at least a few hours or overnight.
  4. To make the yogurt sauce, stir the yogurt, chipotles, adobo sauce, honey, and mustard together in a small bowl.
  5. When ready to eat, preheat the oven to 400° F. Spray a baking sheet with nonstick cooking spray and place the patties on the sheet. Cook 10 to 12 minutes, until the patties are golden brown and crispy, then carefully flip them over and cook another 10 minutes. You can also fry the patties in a pan with a small amount of oil. Serve patties on the buns with the yogurt sauce and toppings of your choice.

Tags: quinoa

Comments (37) Questions (3)

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2 months ago Carolina

Spectacular. Just the best veggie burgers I've ever had.

Stringio

3 months ago kimberly.godwin

I made this with black eyed peas as it was all I had in the pantry. I also substituted some cayenne pepper as was suggested by a previous review and replaced the corn (I don't like it. I know...weird.) with diced yellow bell pepper. I was in a hurry and only let them sit in the fridge for an hour and then baked them as described. I thought they came out delish and they held together just fine. I will say I halved the recipe (I only had one can of black eyed peas) and I got out six good sized patties out of it. Overall, a good veggie burger. Will def make again. Next time I will prepare ahead and get some black beans. :-)

Stringio

3 months ago meredithbw

Amazing! This is the first time I've ever made veggie burgers and they turned out amazingly. I halved the recipe and added some hot sauce and used smoked paprika instead of chipotles in adobo. Threw them in the freezer for 30 minutes and had no issues keeping them together. Really flavorful and great texture. Thank you for making my first experience making veg burgers a success! Already sent the recipe to my mom. :)

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4 months ago Searcy

These are really delicious. Easy to make and wonderful to grab from freezer for a quick meal. I also used smoked paprika instead of peppers and it worked well. I served with sriracha sauce as I love spice and it was a nice addition instead of yogurt sauce.

Stringio

5 months ago Nikki Hegstrom

These burgers are FANTASTIC. (Even without the corn, which I was out of.) These are the best of the many kinds I've made. I foresee them being a weekly thing (inexpensive to make, healthy, and a batch will last a few days!)

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5 months ago Annie

Foodie Physician! I make this every other week for the kiddos! We are not vegetarians but not big meat eaters so this is a delicious (and healthy! Yes!) meal. Thanks for the post. Also, just wanted to add that instead of ground oats I have made this with gluten free cracker crumbs I had on hand with the same results. Yum!

Frodo

6 months ago Caroline Scriven

Made this few weeks ago and it was a hit too!!! So we are going to try more of your creations now!!

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6 months ago bistrobistro

Great recipe!!! The sauce was insanely delicious. I didn't have any chipotles so I used chipotle powder in the burger mix and used that and smoked paprika in the sauce. I will add some smoked paprika to the mix next time if I can't get ahold of chipotles in adobo. Excellent, thank you!

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6 months ago Janet Paula Lieber

I baked these after 3 hours in the refrigerator and my daughter said they were very good. I'll eat them tomorrow. I also got 8 very good sized burgers. Is that a typo in the directions or did you really mean to make a giant, giant burger.

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6 months ago bistrobistro

I can't find chipotles in adobo but I do have chipotle powder and some dried chipotles. Can I just use that or should I try to make some adobo sauce as well?

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6 months ago Sonali aka the Foodie Physician

You can use the chipotle powder or dried chipotles. I like to use the adobo sauce because it has a nice smoky, garlicky flavor that gets distributed nicely throughout the patties.

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7 months ago Freddurf

These were CRAZY GOOD! After one bite, I went to the freezer and threw out my store bought frozen patties. Since I don't care for Greek yogurt, I mixed 2 chipolte chilies with about 1/2 cup of mayo.
Thanks for a great recipe! I'll be making these often.

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6 months ago Sonali aka the Foodie Physician

I'm happy you like the recipe! Yes, mayonnaise is a good option for the sauce too- I was trying to make it healthier by using Greek yogurt :)

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7 months ago Rupi D

This is my go to recipe now- thank you! Very easy to vary based on what you have at home. Last nights version included peppers, scallions and cheddar mixed into the batter. My husband is not vegetarian and loves it. I also do not think it takes much time at all to put together- the rest of it comes together as the quinoa cooks pretty much, plus 10 mins or so.

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6 months ago Sonali aka the Foodie Physician

Thanks for your comment! I like the idea of mixing cheese into the patties- I'll have to try it.

Stringio

7 months ago Joseph Hamby

You DO have to try new things, after all...lol

Stringio

7 months ago Joseph Hamby

So how about I'm not really a veggie burger guy. But this sounds good. So I'm gonna take a whack at it!

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6 months ago Sonali aka the Foodie Physician

Great, I hope you like them!

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9 months ago Sonali aka the Foodie Physician

Thanks so much for all of the positive reviews! I'm really happy that people are enjoying this burger. I especially love it when the real meat lovers are converted! This recipe is actually the all-time most popular recipe on my blog. The burgers do take a little time to make but I think they're worth the effort and the recipe makes enough burgers to last for a couple of meals.

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9 months ago Tarragon

Please do make the sauce - the combination of Greek yogurt, honey and chipotle is eye-opening!

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9 months ago sexyLAMBCHOPx

I couldn't agree more about the sauce for this and other applications!

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9 months ago Miki

Absolutely the best veggie burger ever. My carnivore husband loves them. Recipe yield - 10 good sized burgers, more than enough. Freeze very well. Thank you sooooo much for this recipe. Although time consuming to throw together, well worth it! This will be my go to veggie burger, Good Bye Morningstar farms!

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10 months ago Tinaindenver

These are good. I followed the recipe exactly, but it took an awfully long time. Not sure I will make them again.

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10 months ago pobox

I just made these and was really pleasantly surprised - they are quite tasty. A few notes: like someone else, I ended up with 8 (generously sized) burgers rather than 6. Not sure why. I did not make the yoghurt sauce because I couldn't wrap my head around adobo AND honey AND mustard with yoghurt. Finally, it took me a lot longer than 20 minutes to get everything together for these burgers. Between the chopping and mashing and mixing and patty-forming, it took my quite a bit of time. But I have 6 burgers in my freezer now, and again, they are very good.

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10 months ago skm818

I wanted to reply again just to say that I did try these burgers with a flax seed egg replacement and they were delicious! My husband grilled it for me along with his regular burger. He even tried it and said he would eat that next time! Don't leave out any of the spices...they are such a great part of the whole burger. I think it would have crisped up better if pan "fried", but we put a little olive oil on it and grilled away! I froze the rest for a quick meal anytime. Thank you for a healthy burger alternative.