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This vegan black bean quinoa burger recipe is healthy, satisfying, hearty, and also so easy to make! In addition, it’s gluten free, baked or cooked in a pan, and is simply the best!
Store-bought veggie burgers can be expensive and also you don’t really know the quality of the ingredients. These homemade vegan burgers are so quick to make and perfect for BBQ’s and summer.
They are also loaded with protein and made from pantry staples just like my white bean burger recipe. You can grill them by placing it on a grill tray as well.
You can also make a big batch as meal prep and keep it in the fridge for the week just like my vegan crab cakes. When you want to make a quick vegan burger for dinner, you can just cook it on a skillet or bake it!
But, before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to Make Vegan Black Bean Quinoa Burger
Since these are black bean burgers, you will need a can of black beans. Make sure it’s rinsed and well-drained before using because the moisture will affect the consistency.
We will be adding cooked quinoa because it provides texture and makes it healthy. Make sure to pre-rinse the quinoa before cooking it.
Onion & Garlic
I used yellow onion but you can use white and red onion if you like. Lots of garlic cloves make this recipe very aromatic as well.
Red Bell Pepper
Adding red bell pepper gives a great crunch and also flavor. But you can use different color bell peppers if you like.
Rolled oats provide some texture so I don’t recommend omitting it. You can use gluten-free oats if you prefer.
As a binder, we will use flax eggs (ground flaxseed and water) to keep this black bean quinoa burger recipe vegan. This step is important since the burgers will fall apart if you are not using a binding element.
Cumin and Smoked paprika
Smoked paprika is a game-changer if you never used it so I don’t recommend you omitting it. You can also add liquid smoke for even smokier taste.
Oil & Salt
How to Make Vegan and Gluten-free Black Bean Quinoa Burgers
- First, cook the quinoa in a small saucepan for 15 to 20 minutes. In the meantime, make the flax egg by adding ground flaxseeds and water into a small bowl. And then let it rest for 5 minutes until it has a gel consistency.
- Next, make sure to chop the onion and bell pepper very small and then add the black beans in a large bowl. Mash the black beans with a fork but leave some of them whole for texture.
- Now, you will add the rest of the ingredients (except oil) to the mashed beans including the flax egg and then mix well.
- Form the mixture into 4 burger patties, place it on a tray and then refrigerate it for at least 30 minutes. This is very important because it will keep the burgers from falling apart so do not skip this step.
How to cook black bean burger in a skillet
- First, heat up oil in a large skillet and then cook the burgers on both sides for a few minutes until brown. Avoid moving it around too much because they will fall apart. Don’t overcrowd the skillet, I suggest cooking them two at a time.
How to bake these vegan burgers
- To bake them, lay them on a parchment paper-lined baking sheet. Brush each patty with oil, and then bake at 375 degrees for 30 minutes. Flip the burgers halfway through, so that they bake evenly on both sides.
- After it’s cooked, place it on a burger bun (gluten free if preferred) and add condiments and toppings to enjoy.
Tips & Variations
- You can add any spices or herbs you like to these vegan black bean quinoa burgers such as parsley, cilantro, or chili powder.
- To make them spicy, you can add cayenne or crushed red peppers.
- Grill them using a grilling tray if preferred.
- Always adjust to taste, add more salt if needed.
How to store Vegan Black Bean Quinoa Burger
You can store the leftovers in the fridge, covered, for up to 4 to 5 days and then reheat it on the stovetop until warm. You can also store uncooked patties in the fridge then cook them when ready to eat.
- Fresh greens like lettuce, kale or spinach
- Cucumbers, tomatoes, sliced avocados or sprouts
- Add some dijon mustard, vegan garlic aioli, vegan mayonnaise, vegan ranch dressing, sriracha mayo, and thousand island dressing.
- Pickled or fresh red onions
How to Serve them
You can make it into a meal by serving these black bean veggie burgers with some side dishes such as:
- Cucumber tomato onion salad for a healthy pairing
- Vegan potato salad for a hearty meal
- Vegan Mac and Cheese for a classic twist
- Roasted potatoes, coleslaw, baked beans or sweet potatoes on the side!
This vegetarian burger recipe is very easy and quick. It is also:
- Hearty & Comforting
- Gluten-free & soy-free
- Healthy & Filling
- Meal-prep friendly
- Also so delicious!
More healthy plant-based recipes to try
- PAD THAI (EASY & HEALTHY)
- EASY FALAFEL BOWL (GLUTEN-FREE)
- THAI PEANUT NOODLES
- PASTA SALAD (EASY & QUICK)
- LENTIL BOLOGNESE
- BUFFALO CAULIFLOWER WINGS
- BBQ JACKFRUIT SANDWICHES
- BBQ JACKFRUIT PIZZA
- SMASHED CHICKPEA SALAD SANDWICH
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan black bean quinoa burger recipe is healthy, satisfying, hearty, and so easy to make! It’s gluten-free, baked or cooked in a pan, and is simply the best!
- 3/4 cup cooked quinoa
- 1 (15 ounces) can black beans (rinsed and drained well)
- 1/4 onion (chopped small)
- 1/2 red bell pepper (chopped small)
- 3 cloves garlic (minced)
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1 tsp cumin
- 1 tsp salt
- 1 1/2 teaspoon smoked paprika
- 1 flax egg (3 tbsp water plus 1 tbsp ground flaxseeds)
- 1 tbsp avocado oil (another high smoke point oil)
- Cook the quinoa if you haven’t already.
- In a small bowl, make the flax egg by adding ground flaxseeds and water and mix well. Let it rest for 5 minutes until it has a gel consistency.
- In the meantime, chop the onion and bell pepper very small.
- In a large bowl, add the black beans and mash them with a fork but leave some of them whole for texture.
- Add the rest of the ingredients (except oil) to the mashed beans including the flax egg, and then mix well until combined.
- Form the mixture into 4 burger patties, place it on a tray and refrigerate it for at least 30 minutes before cooking. Do not skip this step!
- Heat up the oil in a large skillet over medium heat, cook the burgers on both sides for a few minutes until brown. Cook them 2 at a time, avoiding overcrowding the pan and moving them around too much.
- Lay the patties on a parchment paper-lined baking sheet. Brush each patty with oil, and then bake at 375 degrees for 30 minutes. Flip the burgers halfway through, so that they bake evenly on both sides.
Add the burger in a bun (gluten-free if preferred), add the toppings. Enjoy!
Add any spices or herbs you like such as parsley, cilantro, or chili powder.
Make them spicy by adding cayenne or crushed red peppers.
Grill them using a grilling tray if preferred.
Always adjust to taste, add more salt if needed.
- Serving Size: 4
- Calories: 275
- Sugar: 1.2g
- Sodium: 587.8mg
- Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42.2g
- Fiber: 8.6g
- Protein: 10.6g
- Cholesterol: 0mg
Keywords: Veggie burger, vegan burger, black bean burger, clack bean quinoa burger