Quinoa Black Bean Burger Recipe

Hearty & Delicious Gluten-free Vegan Veggie Burgers

Quinoa Black Bean Burgers

Quinoa Black Bean Burgers: Easy gluten-free vegan recipe makes hearty and delicious veggie burgers.

The quinoa black bean patties are somewhat crumbly when raw, but hold together well when cooked. Cook the burgers longer and at a lower heat than you would for most veggie burger recipes.

Serve with salsa and guacamole for an easy Southwest-style veggie burger feast.

Total prep & cook time: 45 minutes

Makes 6 to 8 patties

Nutrition Data, 73g Serving: 167 cal, 25g carb, 5g fat, 232mg sodium, 5g fiber, 5g protein, 1g Sugars, low cholesterol, good source Dietary Fiber and Vit. C. Estimated glycemic load 12


  • 1/4 cup quinoa, rinsed well
  • 1/3 cup water
  • 1/2 tsp salt divided
  • 1/4 cup onion, minced
  • 1/2 red pepper, minced
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne
  • 1/4-1/2 tsp red pepper flakes
  • 1 15-oz can black beans or 1 1/2 cups cooked
  • 1/2 cup fine dry gluten-free bread crumbs
  • 2 Tbsp ground flax seed + 2 Tbsp water
  • 1 Tbsp. Braggs Liquid Aminos or soy sauce
  • 2 Tbsp tahini
  • 1/4 tsp liquid smoke
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  1. Place quinoa and water in a small saucepan and bring to a boil. Add 1/4 tsp of the salt, cover with a lid and turn down to low.
  2. Cook 20 minutes and then remove from heat
  3. While the quinoa cooks, sauté onions in olive oil over medium until starting to get translucent, add red pepper and garlic and sauté for a few minutes more, until pepper is soft
  4. Add remaining 1/4 tsp salt, cumin, paprika, cayenne, and red pepper flakes and sauté until fragrant
  5. Remove onion mixture from heat and set aside
  6. In a medium-large mixing bowl, coarsely mash black beans
  7. Stir in quinoa, onion mixture, bread crumbs, ground flax, Braggs or soy sauce, and liquid smoke
  8. Form the burger mixture into 8 or more patties. The size should depend on the size of your bun
  9. Cook the patties on a lightly oiled skillet at medium heat for 10 minutes on each side until deeply browned
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Recipe Tips:

Serve with hamburger buns; toppings such as lettuce, baby greens, red onion, avocado, pickles, etc; and condiments such as ketchup, veganaisse, mustard, salsa, guacamole, etc.

Store leftover patties in an air tight container in the fridge for up to 3 days. Heat in a frying pan for 1-2 minutes on each side before eating.

Recipe Comments:

Question: I love all your recipes, cooking and prep tips, all of it. You've helped keep me going with my desire to become vegan. The first of your recipes I've tried and LOVE and share like mad, quinoa black bean burgers. However, mine turn into a big bowl of crumbles more times than not. Please, help, suggestions. I've added 1-2 tsp of olive oil, it helps, a wee bit. I love the flavor, but really want to eat as a burger. Although, I love it as taco filler, too. I use less bread crumbs, to keep down the carbs. Thanks, Laura M.

Answer: I've changed the recipe: reduced the bread crumbs, added tahini, and a bit of water. If it's still crumbly, instead of the oil, add 1 Tbsp at a time of water or vegetable stock to moisten the mixture - Judith Kingsbury

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