Black Bean & Quinoa Veggie Burgers

Name: Black Bean & Quinoa Veggie Burgers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving
Ingredients: ½ cup quinoa; 1 teaspoon olive oil; 1 small red onion, chopped (about 1 cup); 3 cloves garlic, minced; 2 cans black beans (15.5 oz each), drained and rinsed; 2 tablespoons tomato paste; 1 large egg or flax egg (to keep this recipe vegan)*; ⅔ cup cooked corn; ¼ cup chopped cilantro; 1 tablespoon minced chipotles in adobo; 1 ½ teaspoons ground cumin; 1 teaspoon kosher salt; 1 cup old fashioned oats, ground into crumbs; 1 cup reduced fat or nonfat Greek yogurt (or non-dairy yogurt to keep this recipe vegan); 2 teaspoons minced chipotles in adobo + 1 teaspoon adobo sauce from the can; 2 tablespoons chopped cilantro; 2 teaspoons lime juice; 1 teaspoon honey (or agave to keep this recipe vegan); 8 multigrain hamburger rolls; Avocado slices, tomatoes and cilantro leaves for topping (optional)

User Reviews

4.8

165 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8
Calories
230 kcal
Course
Main Course
Cuisine
American

Black Bean & Quinoa Veggie Burgers

Kaitlin Farley

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These flavorful black bean quinoa burgers are packed with plenty of protein and fiber to keep you feeling full and satisfied. Packed with wholesome ingredients, bold spices, and a satisfying texture, they'll satisfy the most serious burger cravings.

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Ingredients

Servings

Patties:

½ cup quinoa
1 teaspoon olive oil
1 small red onion, chopped (about 1 cup)
3 cloves garlic, minced
2 cans black beans (15.5 oz each), drained and rinsed
2 tablespoons tomato paste
1 large egg or flax egg (to keep this recipe vegan)*
⅔ cup cooked corn
¼ cup chopped cilantro
1 tablespoon minced chipotles in adobo
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
1 cup old fashioned oats, ground into crumbs (can use certified gluten-free oats)

Cilantro Yogurt Sauce:

1 cup reduced fat or nonfat Greek yogurt (or non-dairy yogurt to keep this recipe vegan)
2 teaspoons minced chipotles in adobo + 1 teaspoon adobo sauce from the can
2 tablespoons chopped cilantro
2 teaspoons lime juice
1 teaspoon honey (or agave to keep this recipe vegan)

Other:

8 multigrain hamburger rolls lightly toasted
Avocado slices, tomatoes and cilantro leaves for topping (optional)

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Instructions

Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.
Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Sauté until onions are softened, 5-6 minutes. Place the mixture in a large bowl. Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.
Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and salt. Stir in the cooked quinoa and ground oats until evenly distributed.
Form the mixture into 8 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for a few hours or overnight.
To make the cilantro yogurt sauce, puree the yogurt, chipotles, adobo sauce, cilantro, lime juice, and honey together in a mini food processor until smooth.
When ready to eat, preheat the oven to 400°F. Spray a baking sheet with olive oil spray and place the patties on the sheet. Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes. Alternatively, you can pan fry the patties in a skillet with a little olive oil.
Serve the patties on the buns with the cilantro yogurt sauce and toppings of your choice.

Notes

You can use a flax egg to replace the egg in this recipe. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let sit for 5 minutes to thicken. Use in recipe in place of 1 egg.
I mash some of the black beans in these veggie burgers and leave some of them whole because I like to have some texture rather than a mushy burger. Corn also adds more texture.
Be sure to refrigerate the patties before cooking them as this will help them hold their shape.
You can bake these veggie burgers or cook them in a skillet with a little oil. Cooking them in a skillet with give them a crispier crust on the outside
To make this recipe gluten free, use certified gluten-free oats.

Nutrition Information

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Serving 1 patty + sauce Calories 230kcal (12%) Carbohydrates 38g (13%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 22mg (7%) Sodium 792mg (33%) Potassium 577mg (16%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 220IU (4%) Vitamin C 7mg (8%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	1 patty + sauce
Calories	230kcal	12%
Carbohydrates	38g	13%
Protein	13g	26%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.004g	0%
Cholesterol	22mg	7%
Sodium	792mg	33%
Potassium	577mg	12%
Fiber	10g	40%
Sugar	3g	6%
Vitamin A	220IU	4%
Vitamin C	7mg	8%
Calcium	90mg	9%
Iron	4mg	22%