Quinoa Black Bean Burgers

5 from 29 votes

This vegan Quinoa Black Bean Burger recipe is easy, healthy, and packed with protein and iron. No food processor needed. Just one bowl!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: patties

Calories: 197kcal

These patties can be baked, pan fried or grilled. For baking, preheat the oven to 400ºF.
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.)

- Mash the black beans fully using your hands. The mashed beans help bind these quinoa burgers.
- Sun-dried tomatoes - omit as needed or use rehydrated dried sun-dried tomatoes for oil-free
- Use your hands to combine the ingredients together 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 to a freezer-safe container or freezer bag. Freeze for up to 3 months.