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.
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.
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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ฅซ 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.
๐ 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 400ยบF.
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.
Step 1. Finely chop the sun-dried tomatoes.
Step 2. In a large bowl, fully mash the black beans with a fork and potato masher.
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.
Step 4. Form 4 patties using about one-half packed cup for measuring each burger.
Step 5. Place them on a nonstick baking sheet with space between for flipping and browning.
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.
๐ก 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 380ยฐF. Place frozen burgers in a single layer on a nonstick baking sheet and heat for about 10 minutes. Flip them over and bake at 420ยบF for about 10 minutes more, or until warmed through.
๐๐ฝโโ๏ธ Recipe FAQs
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.
Yes! Cook them in the air fryer at 400ยบF for 10 minutes. Then flip them over and continue cooking until golden on the outside.
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.
Serve these black bean quinoa burgers in a bun withย 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.
๐ฝ Related Recipes
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๐ Recipe
Quinoa Black Bean Burgers
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Ingredients
- ยผ cup uncooked quinoa rinsed (or ยพ cup cooked)
- ยฝ cup vegetable broth or water
- 1 (15-ounce) can black beans drained, and rinsed
- โ cup sun-dried tomatoes finely chopped (jarred, preserved in oil)
- โ 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
- ยฝ teaspoon garlic powder
- ยฝ teaspoon oregano
- ยฝ teaspoon black pepper
- Salt to taste
- ยผ cup chopped cilantro or parsley (optional)
Instructions
- These patties can be baked, pan fried or grilled. For baking, preheat the oven to 400ยบF.
- Cook the quinoa: 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.
- Mash the beans: In a large bowl, fully mash the black beans with a fork or potato masher.
- Combine: Add the cooked quinoa, sun-dried tomatoes, breadcrumbs, tomato paste, paprika, onion powder, garlic powder, salt and pepper, and cilantro (if using). Mix well to combine.
- Form 4 patties using about one-half packed cup for measuring each burger.
- For baking: Place the patties about 2 inches apart on a large nonstick baking sheet. Bake for 7 minutes before flipping them over. Bake them for about 7 minutes more, or until golden brown on both sides.
- For pan frying: Heat 1 tablespoon olive oil (or the oil from the jarred sun-dried tomatoes) in a large nonstick or cast-iron skillet. Place the patties in the skillet, leaving space between them for flipping. Cook them for about 5 minutes on each side, turning them so all the edges cook evenly. (Optional: Bake them for about 7 minutes more.)
Notes
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- Mash the black beans fully using your hands. The mashed beans help bind these quinoa burgers.
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- Use your hands to combine the ingredients together well.ย 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 to a freezer-safe container or freezer bag. Freeze for up to 3 months.
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Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Kanchan Kapoor says
So easy to make, and incredibly delicious. Best veg burger I've had in a long time. I will be making these again and again. Thank you Nisha
Nisha Melvani, RDN says
Awww I am so glad you enjoyed them so much. Thank you for letting me know.
Simone says
Delicious!!
Nisha Melvani, RDN says
Thank you!
Rina Dror says
Thanks for the recipe. Everything is precise and clear and very tasty. Now hamburgers will be part of the family's healthy diet.
Nisha Melvani, RDN says
I'm so glad! Thank you for leaving a comment:)