The Best Quinoa Black Bean Burgers
Crispy, hearty, and freezer-friendly, these quinoa black bean burgers are packed with plant-based protein and flavor. Perfect for meal prep or weeknight dinners!
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
Serving: 120g | Calories: 210kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Sodium: 340mg | Potassium: 420mg | Fiber: 7g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2.5mg
Tried this recipe?Let us know how it was!