Black Bean Quinoa Veggie Burgers
These American-style veggie burgers pair black beans, quinoa, onion, and warm spices for a firm, savory patty that works well for weeknight dinners.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThese American-style veggie burgers use black beans and quinoa for a patty that is hearty, savory, and sturdy enough to hold in a bun. Cumin, smoked paprika, onion, and garlic give them the familiar flavor profile people expect from a classic homemade veggie burger.
This version fixes a common problem with bean burgers: patties that fall apart in the pan. Mashing the beans well, drying the mixture with breadcrumbs, and chilling the formed patties before cooking helps them brown and hold together. Use cooked quinoa that has cooled so the mixture stays compact instead of wet.
Ingredients
- 1 can (15 oz/425 g) black beans, drained, rinsed, and well dried
- 1 cup (185 g) cooked quinoa, cooled
- 1/2 cup (55 g) fine breadcrumbs
- 1/2 cup (80 g) finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp (30 ml) olive oil, divided
- 4 vegan burger buns
- 4 lettuce leaves
- 1 medium tomato, sliced
- 1 avocado, sliced
Instructions
- 1
In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few small pieces for texture. The mixture should look thick and pasty, not loose or wet.
- 2
Add the cooked quinoa, breadcrumbs, onion, garlic, soy sauce, ground cumin, smoked paprika, kosher salt, black pepper, and 1 tbsp (15 ml) olive oil. Mix well until the mixture holds together when pressed; if it seems wet, add 1 to 2 more tbsp breadcrumbs.
- 3
Divide the mixture into 4 equal portions and shape into patties about 3/4 inch (2 cm) thick. Place them on a plate or tray and chill for 10 minutes to help them firm up.
- 4
Heat the remaining 1 tbsp (15 ml) olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the patties and cook for 5 to 6 minutes on the first side, until deeply browned and the edges look set.
- 5
Carefully flip and cook for 4 to 5 minutes more over medium heat, until the second side is browned and the centers are hot. Lower the heat slightly if they are browning too fast.
- 6
While the patties finish, toast the buns cut-side down in a dry skillet or toaster for 1 to 2 minutes, until lightly crisp at the edges.
- 7
Assemble the burgers with lettuce, tomato, avocado, and the hot patties. Serve right away while the crust is crisp.
Tips for the Best Black Bean Quinoa Veggie Burgers
- Dry the beans well after rinsing; excess moisture is the main reason veggie burgers turn soft or fall apart.
- Finely chop the onion so it cooks through quickly and blends into the patties instead of leaving crunchy pieces.
- If the mixture feels too wet, add extra breadcrumbs 1 tbsp at a time. If it feels too dry, mix in 1 tbsp water or a little more soy sauce.
- Chilling the formed patties for even 10 minutes makes them easier to flip and helps them keep their shape.
- For a gluten-free version, use gluten-free breadcrumbs and gluten-free buns, and replace soy sauce with tamari if needed.
- You can form the patties up to 1 day ahead and keep them covered in the refrigerator until ready to cook.
Storage and Reheating
Store cooked patties separately from the buns and toppings in an airtight container in the refrigerator for up to 4 days. Freeze cooked or uncooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a skillet over medium-low heat or in a 375°F (190°C) oven until hot; avoid microwaving if you want to keep the crust from turning soft.
Frequently Asked Questions
Why are my veggie burgers falling apart?
The mixture is usually too wet or not mashed enough. Dry the beans well, mash them thoroughly, and add a little more breadcrumbs if the patties do not hold together when pressed.
Can I cook these veggie burgers on the grill?
Yes, but they are more delicate than beef burgers. Chill the patties well first, oil the grill grates, and cook them on a hot, clean grill or on a grill-safe pan until firm and browned.
Can I make these without quinoa?
Yes. You can replace the cooked quinoa with an equal amount of cooked brown rice, but the texture will be slightly softer and less fluffy.
Do I have to use avocado and tomato?
No. Those toppings are optional, and you can swap in pickles, red onion, mustard, vegan mayo, or any burger toppings you like.
Quick Info
Prep Time
20 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
