Black Bean and Quinoa Veggie Burgers

• 1 15-ounce can black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (gluten-free if necessary)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 large egg, beaten (or flax egg for vegan option)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, mash the black beans with a fork until mostly smooth but still a bit chunky.
3. 3 Add quinoa, red bell pepper, red onion, garlic, breadcrumbs, cumin, smoked paprika, egg, cilantro, salt, and pepper to the bowl.
4. 4 Mix everything together until well combined.
5. 5 Form the mixture into 8 patties, about 1/2-inch thick.
6. 6 Heat olive oil in a large skillet over medium heat. Cook patties for 3 minutes per side until golden brown.
7. 7 Transfer patties to a baking sheet and bake for 15 minutes, flipping halfway through.
8. 8 Let patties cool slightly before serving.

Equipment

• Large skillet
• Baking sheet
• Mixing bowl

Variations

• Add a handful of grated cheese for extra richness.
• Incorporate sautéed mushrooms for a meatier texture.

Substitutions

• Use chickpea flour instead of breadcrumbs for a gluten-free option.
• Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.

Pairings

• Classic coleslaw
• Pickled red onions

Nutrition

Tips

• For firmer patties, refrigerate the mixture for 30 minutes before shaping.
• These burgers can be gently frozen for longer storage.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve on toasted whole-grain buns with avocado slices and a tangy aioli.
• Pair with sweet potato fries and a crisp green salad.

FAQ