Black Bean and Quinoa Veggie Burgers

By • November 5, 2012 46 Comments

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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


  • 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 cup cooked corn (fresh or canned)
  • 1/4 cup chopped cilantro
  • 1 tablespoon minced chipotles in adobo
  • 1 1/2 teaspoons 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.

More Great Recipes: Burgers|Quinoa|Avocadoes|Beans & Legumes|Rice & Grains

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Comments (46) Questions (3)


3 months ago Sonali aka the Foodie Physician

Thanks everyone for the positive comments! This recipe is actually the all-time most popular dish on my blog and I'm so happy to share it with everyone!


3 months ago Chris

I don't have any tomato paste and don't want to buy any since I'm moving out soon. Any subs? Or can I omit it altogether?


3 months ago Sonali aka the Foodie Physician

I use tomato paste to add flavor. You can probably leave it out or try substituting tomato sauce or ketchup. Both of these are thinner than tomato paste so I would use 1 tablespoon instead of 2. I hope you like it!


3 months ago kschurms

I left out the quinoa so that this would have slightly less calories, and it was delicious -- a little bit extra oats were plenty to keep the patties sticking together. The flavor was excellent, and the sauce is perfect!


6 months ago Melanie

Just the keeper I've been looking for! They came out perfectly flavorful (I added about a teaspoon of salt) with great texture. The quinoa and oats are a great base to change it up- chick peas+zucchini+cucumber dill yogurt=mediteranean. The only thing I changed was the yogurt sauce. I kicked it up with double chilies, adobo, lime, cilantro, cumin, salt and pepper. Thanks for a great recipe!


about 1 year ago Luna Hobbs

Hi Elizabeth Mountain , sorry about the Diabetes diagnoses at least you know now and can take care of it. If you have. Netflix check it out a documentary called Forks over Knives. Excellent documentary and will give you lots of info how to really take care of your diabetes and really get control of it. They are in Facebook too. The recipes here are excellent and I use it too. Good luck.


about 1 year ago Elizabeth Mountain

Thanks Luna, I will check those out! :)


about 1 year ago Elizabeth Mountain

I am a newly diagnosed diabetic, type 2, and have only just begun to educate myself. This sounds like a great healthy recipe to start off with.


about 1 year ago PublicRadioGal

These are the best veggie burgers. I introduced them to a vegan friend and she loved them too! When we needed to stretch the mix for a crowd, we added some leftover forbidden rice. Great! The flaxseed egg replacement works just fine.


over 1 year ago Carolina

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


over 1 year 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. :-)


over 1 year 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. :)


over 1 year 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.


over 1 year 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!)


over 1 year 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!


over 1 year 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!!


over 1 year 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!


over 1 year 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.


over 1 year 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?


over 1 year 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.


over 1 year 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.


over 1 year 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 :)


over 1 year 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.


over 1 year 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.


over 1 year ago Joseph Hamby

You DO have to try new things, after