These hearty quinoa black bean burgers are flavorful, protein-packed, and perfect for meal prep. Whether you’re vegan, vegetarian, or just craving a wholesome burger alternative, these patties will win you over with their crisp edges, savory seasoning, and satisfying bite.
Ingredients & Substitutions
For the patties:
- ¼ cup dry quinoa – Any quinoa works; cook as per package.
- 1 (19 oz) can black beans, rinsed and drained.
- 2 flax eggs (2 tbsp flax + 6 tbsp water) or 2 regular eggs.
- ¼ cup sun-dried tomatoes, finely chopped.
- ⅓ cup breadcrumbs – Italian-style preferred; swap with panko or gluten-free if needed.
- 2 tbsp tomato paste – Adds depth and richness.
- 1 tbsp Italian seasoning – Or substitute with ½ tsp oregano, ½ tsp basil, ½ tsp thyme.
- 1 tsp smoked paprika (optional) – Adds smoky flavor.
- Salt and pepper – To taste.
To serve:
- Baba ganoush – Creamy, smoky base that pairs beautifully.
- Fresh parsley – For garnish and freshness.
Helpful Tools
- Large mixing bowl – For mashing and mixing.
- Fork or potato masher – To break down black beans.
- Wide-mouth mason jar lid ring – For perfectly shaped patties (optional but handy).
- Non-stick skillet or baking sheet – Depending on cooking method.
- Parchment paper – For easy cleanup when baking.
- Food-safe gloves (optional) – For mess-free patty shaping.
How to Make This Quinoa Black Bean Burgers Recipe
1. Cook the Quinoa
Prepare the quinoa as per package instructions. Let it cool slightly before using so it doesn’t steam the other ingredients.
2. Mash the Black Beans
In a large mixing bowl, mash the black beans with a fork or potato masher. Leave some texture for bite, but most beans should be broken down.
3. Combine Ingredients
Add the cooked quinoa, flax eggs (or regular eggs), sun-dried tomatoes, breadcrumbs, tomato paste, Italian seasoning, smoked paprika, salt, and pepper.
Mix thoroughly—your hands work best for an even mixture.
4. Shape the Patties
Scoop the mixture into portions. Roll into a ball and press flat to form patties.
Pro Tip: Use a wide-mouth mason jar lid ring for uniform burger shapes. Lightly oil your hands and tools to prevent sticking.
5. Cook Your Burgers
- Pan-Fry: Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side, until crisp and golden.
- Bake: Preheat oven to 375°F (190°C). Place patties on a parchment-lined sheet, lightly brush with oil, and bake for 20–25 minutes, flipping halfway.
6. Serve & Enjoy
Serve on baba ganoush with fresh parsley, on a bun with barbecue sauce, or over a salad for a lighter meal.
7. Freeze for Later
Shape uncooked patties, freeze on a tray until firm, then transfer to an airtight container. Cook straight from frozen when ready.
Tips & Tricks
- Too soft to shape? Chill the mixture in the fridge for 30–60 minutes to firm it up.
- Prevent sticking: Grease your work surface and tools lightly with olive oil.
- Meal prep hero: Make a double or triple batch and freeze for busy nights.
- Flavor boost: Add 1 tbsp nutritional yeast or 1 tsp Dijon mustard for an extra kick.
Frequently Asked Questions
Yes! Swap the Italian breadcrumbs for gluten-free panko or almond flour for a gluten-free option.
Chilling the mixture before forming patties helps. Also, make sure your beans are well-mashed and avoid excess liquid.
Absolutely! Bake at 375°F for 20–25 minutes, flipping halfway. Brush lightly with oil for crispy edges.
Yes! Freeze uncooked patties on a tray, then store in a freezer bag. Cook from frozen for best texture.
They’re delicious with baba ganoush and parsley, on a bun with barbecue sauce, or over a fresh salad.
The Best Quinoa Black Bean Burgers
Ingredients
- ¼ dry quinoa
- 1 19oz can black beans, rinsed and drained
- 2 flax eggs or sub 2 regular eggs
- ¼ cup sun-dried tomatoes, finely chopped
- ⅓ cup breadcrumbs I used Italian breadcrumbs
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika (optional)
- salt & pepper to taste
To Serve
- baba ganoush & fresh parsley see bottom of notes
Instructions
Cook the quinoa
- Start by cooking the quinoa according to the package instructions. Let it cool slightly once done.
Mash the black beans
- In a large mixing bowl, mash the black beans really well using a fork or potato masher. You want some texture, but most beans should be broken down.
Add the remaining ingredients
- Add the cooked quinoa, flax eggs (or regular eggs), sun-dried tomatoes, breadcrumbs, tomato paste, Italian seasoning, smoked paprika (if using), and salt & pepper. Mix everything together—hands work best for this part!
Form the patties
- Scoop out a portion of the mixture and shape into patties. Tip: Use a wide-mouth mason jar lid ring to get that perfect burger shape.
- See notes about forming the patties.
Pan-fry (or bake)
- To pan-fry: Heat a little oil in a skillet over medium heat. Cook patties for about 3–4 minutes per side, or until golden brown and crisp.
- To bake: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet. Lightly brush or spray with oil and bake for 20–25 minutes, flipping halfway through, until firm and slightly crisp on the edges.
To freeze
- If freezing, lay the uncooked patties on a greased or parchment-lined tray and freeze until solid. Then transfer to a container or freezer bag. Cook straight from frozen.
Video
Notes
Notes on Forming the Patties
- I’ve never had trouble getting these patties to form—they’ve worked great for me right from the first try.
- That said, if your mixture feels a bit soft or isn’t holding together, try letting it rest in the fridge for 30 minutes to an hour. That usually helps firm things up.
- It’s also a good idea to lightly grease whatever surface you’re working on. I like to grease a baking sheet with a little extra virgin olive oil to prevent sticking.
- I usually wear food-safe gloves for this part (just makes cleanup easier), but you can use your hands too. Lightly oiling your hands or gloves helps with sticking.
- If you’re using a wide-mouth mason jar lid ring to shape the burgers: roll the mixture into a ball, press it down into the ring, then flip it over and gently lift off the ring. Lightly greasing the ring also helps everything release cleanly.
- Once shaped, they’re good to go for cooking or freezing!
More Notes
- These burgers are super versatile—you can serve them however you like.
- My absolute favorite way to enjoy them is on a bed of baba ghanoush. So good. Add some fresh parsley on top and it’s next-level.
- They’re also great with barbecue sauce on a whole grain or sprouted grain bun (extra protein!).
- No bun? No problem. These are just as tasty on their own or with some crisp lettuce and tomato.
- They freeze beautifully, so I almost always make a triple batch. Perfect for busy days when you want something satisfying and wholesome, fast.
Nutrition
Conclusion: Quinoa Black Bean Burgers
These quinoa black bean burgers are wholesome, versatile, and freezer-friendly—perfect for weeknight dinners or meal prep. Whether pan-fried or baked, they’re hearty enough to satisfy meat-eaters and plant-based eaters alike.
