Quinoa Black Bean Burgers

Name: Quinoa Black Bean Burgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup uncooked quinoa (rinsed (or 3/4 cup cooked)); 1/2 cup vegetable broth (or water); 1 (15-ounce) can black beans (drained, and rinsed); 1/3 cup sun-dried tomatoes (finely chopped (jarred, preserved in oil)); 1/3 cup breadcrumbs (or almond flour, or gluten-free breadcrumbs); 3 ounces tomato paste (or vegan Thai red curry paste ); 1 teaspoon paprika; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1/2 teaspoon black pepper; Salt (to taste); 1/4 cup chopped cilantro (or parsley (optional))

↓ Jump to Recipe

These vegan Quinoa Black Bean Burgers are easy, healthy, and packed with protein and iron. No food processor is needed. Just one bowl! Jarred sun-dried tomatoes transform these patties into the ultimate flavor bomb! Plus, they're loaded with lycopene, a powerful antioxidant, and gut-healthy fiber.

Three quinoa black bean burgers on a swipe of hummus with kale sprouts and chili crisp on a white plate. Plus, a baking sheet with baked vegan burgers.

Make these quinoa black bean burgers ahead of time and freeze them for up to three months. They hold together extremely well and can be made gluten-free, and oil-free.

Serve these Quinoa Balck Bean Burgers with Creamy White Bean Hummus, Lemon Herb Tahini, Avocado Spread, or one of my Easy Falafel Sauce Recipes.

This quinoa burger recipe was inspired by Sun-Dried Tomato Tempeh Burgers, as well as these Easy Vegan Chipotle Tofu Burgers on my site.

Jump to:

👩🏼‍🌾 Ingredients
🥫 Substitutions
📖 How to Make Quinoa Black Bean Burgers
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Black beans in a white colander, quinoa in a gold measuring cup, sun-dried tomatoes in a gold measuring cup, garlic powder, onion powder, oregano, breadcrumbs, and tomato paste in white bowls on a white backdrop.

Quinoa is a seed that's packed with protein, iron, fiber, and antioxidants. It's an excellent plant-based substitute for making protein-rich vegan burgers. Use any type of quinoa for this Quinoa Black Bean Burger recipe. For even more flavor, cook the quinoa in vegetable broth instead of water.
Black beans add substance to these burger patties and are high in protein and iron. They also act as a binder for these quinoa burgers, eliminating the need for eggs. Drain and rinse the beans well before mashing them.
Sun-dried tomatoes add a rich and savory umami flavor to this black bean quinoa burger recipe. Plus, they're rich in vitamins, minerals, and antioxidants, particularly lycopene which is thought to be a powerful anti-cancer nutrient. Use jarred sun-dried tomatoes packed in oil for the best flavor and texture.
Tomato paste adds a nice flavor without being too overpowering and helps to bind the burgers. Feel free to use substitute Thai red curry paste instead.
Breadcrumbs help to hold the burgers together by absorbing moisture. You can use almond flour if you have a gluten intolerance.
Fresh cilantro (not shown): This ingredient is optional. It adds a bright, citrusy flavor to these vegan patties.

See the recipe card for quantities.

🥫 Substitutions

Black beans - use kidney or pinto beans instead
Tomato paste - instead of tomato paste, use vegan Thai red curry paste
Sun-dried tomatoes - omit as needed or use rehydrated dried sun-dried tomatoes for oil-free
Cilantro - use fresh parsley instead, or omit as needed
Breadcrumbs - substitute with gluten-free breadcrumbs or almond flour
Olive oil - for pan frying, substitute with the oil from the jarred sun-dried tomatoes for intense flavor

Batch cook these High-Protein Vegan Patties for adding to salads or grain bowls for more protein. Or try my Easy Vegan Falafels. Visit my Vegan Burger Recipes page on this site for more easy healthy vegan patty recipes.

📖 How to Make Quinoa Black Bean Burgers

Bake or Pan-Fry: These patties can be baked, pan-fried, or a combination of both. For baking, preheat the oven to 400ºF.

Use leftover cooked quinoa, or cook a fresh batch for this vegan quinoa burger recipe. Transfer the quinoa and broth (or water) to a small pot. Bring the liquid to a gentle boil. Reduce the heat to a simmer, and cook for 14 minutes, covered. Remove from the heat. Set aside for 5 minutes, covered. Fluff with a fork.

Chopped sun-dried tomatoes on a white cutting board with a blue chef's knife.

Step 1. Finely chop the sun-dried tomatoes.

Mashed black beans in a large black bowl with a steel potato masher.

Step 2. In a large bowl, fully mash the black beans with a fork and potato masher.

Breadcrumbs, tomato paste, and other ingredients for vegan burgers in a large glass bowl.

Step 3. Add the cooked quinoa, sun-dried tomatoes, breadcrumbs, tomato paste, paprika, onion powder, garlic powder, salt, pepper, and cilantro (if using). Mix well to combine.

Mashed quinoa, black beans, sun-dried tomatoes, and seasoning in a large glass bowl with a gold measuring cup next to uncooked quinoa burgers.

Step 4. Form 4 patties using about one-half packed cup for measuring each burger.

Four unbaked vegan patties on a white baking sheet.

Step 5. Place them on a nonstick baking sheet with space between for flipping and browning.

Four baked quinoa black bean burgers on a white baking sheet.

Step 6. For baking: Bake these vegan burgers for 7 minutes before flipping them over, then continue baking for about 7 minutes more, or until golden brown on both sides. For pan frying: Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet. Cook the patties for about 5 minutes on each side, turning them so all the edges cook evenly.

💡 Expert Tips

Mash the black beans fully using your hands. The mashed beans help bind these quinoa burgers.
Use your hands to combine the ingredients well. This gives an even texture and flavor throughout the patties. If they feel too moist and sticky on your hands, you can use disposable gloves.
Storage: Refrigerate leftover burgers in an airtight container for up to 5 days. Or freeze them solid on a baking sheet before transferring them to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Reheating frozen burgers: Thaw them overnight in the fridge. Preheat the oven to 380°F. Place frozen burgers in a single layer on a nonstick baking sheet and heat for about 10 minutes. Flip them over and bake at 420ºF for about 10 minutes more, or until warmed through.

🙋🏽‍♀️ Recipe FAQs

Can you make vegan quinoa burgers ahead of time?

Make the black bean quinoa patties up to two days ahead of cooking them and refrigerate in an airtight container, until you are ready to cook them. Cooked burgers will keep well for 3 to 5 days, depending on when you pre-make the patties.

Can you air-fry quinoa burgers?

Yes! Cook them in the air fryer at 400ºF for 10 minutes. Then flip them over and continue cooking until golden on the outside.

Can you freeze vegan black bean quinoa patties?

Freeze them solid on a baking sheet before transferring the patties to a freezer-safe container or freezer bag. Thaw them overnight in the fridge before cooking them.

What do you serve quinoa burgers with?

Serve these black bean quinoa burgers in a bun with avocado, onion, and tomato, or stuffed into a pita with hummus and greens. Or add them to veggie bowls for more protein. You can also serve these on a bed of hummus with arugula, and chili crisp.