Black Bean and Quinoa Veggie Burgers

Photo by James Ransom
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

Test Kitchen Notes

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

  • Prep time 12 hours 15 minutes
  • Cook time 50 minutes
  • Makes 6-8 burgers
  • Patties
  • 1/2 cup quinoa
  • 1 teaspoon olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1 pinch 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
  • 1 handful Lettuce, avocado slices, and tomatoes, for topping (optional)
In This Recipe
  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.
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