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VEGAN SPICY BLACK BEAN QUINOA BURGER

Smoky, spicy black beans and quinoa burgers. Crispy on the outside and tender on the inside, exactly what a veggie burger should be.

Prep Time
30 mins
Cook Time
30 mins
Chill time:
52 mins
Total Time
50 mins
Servings: 6 Burgers
Calories: 327 kcal
Course: Main Course
Cuisine: American , Vegan

Ingredients

  • 1 tablespoon of avocado oil optional, it will help to prevent sticking to the grill or pan
  • 1 cup cooked quinoa
  • 30 ounce black beans drained and rinsed well
  • 2 cloves garlic
  • 1 medium red onion cut into quarters
  • 1 red chili pepper seeded
  • 1 orange bell pepper seeded and cut into quarters. A red or yellow pepper will do
  • 4 stalks of cilantro
  • 1 tablespoon tapioca starch
  • 2 tablespoon water
  • 1 tablespoon chili powder
  • 1 tablespoon liquid smoke
  • 2 teaspoon sea salt or to taste
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper omit if you don't like it too spicy
  • pepper to taste
  • 1 cup plain gluten-free breadcrumbs
TOPPINGS
  • hamburger buns
  • lettuce
  • tomato
  • avocado slices

Instructions

    Cup of Yum
  1. Prepare the quinoa according to the instructions on the package.
  2. Finely chop or process the bell pepper in a food processor and put in a hot skillet. Spread evenly throughout the pan. Finely chop or process the onion, garlic, chili pepper and cilantro and add to the pan. Stir to combine with the bell pepper and cook for approximately 7 to 10 minutes, or until the vegetables release their water and they begin to dry out. You don't want wet and mushy vegetables in the burgers or they will fall apart and the texture will be mushy. 
  3. Put ¾ of the beans in a food processor and blend until they begin to form a ball. Put in a large mixing bowl with the whole beans. Transfer the vegetables to the bowl with the beans. Add the quinoa, breadcrumbs, spices and liquid smoke to the bowl.
  4. Combine the tapioca starch and water and stir until it’s a thick and sticky consistency. Pour into the bowl with the beans, veggies, quinoa and breadcrumbs and stir well to combine. The texture should be thick and very sticky. Scoop out a ½ cup of the mixture, roll into a ball, then pat into a patty.
  5. Heat large skillet on medium-high heat, add the oil and spread it evenly throughout the pan. Add the burgers (as many as will comfortably fit the pan, you may have to cook in batches) and cook for approximately 3 to 4 minutes or until they’re nicely browned. Use a spatula to gently flip and cook the other side for the same amount of time. For best results cover the burgers with a lid. 
  6. Put on a bun and top with the lettuce, tomato and avocado slices. 

Notes

  • Homemade bean burgers are not the same as store bought. They need to be handled with care or they may crack. Also, canned beans can be inconsistent in texture. Some are super dry, so if that's the case you should add a little water to make the patty more cohesive. You may freeze the patties in a freezer proof container for 1 month.
  •  
  • The Nutrition Facts are an estimate only.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 57g (19%) Protein 16g (32%) Fat 4g (6%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 809mg (34%) Potassium 687mg (20%) Fiber 15g (60%) Sugar 2g (4%) Vitamin A 1250IU (25%) Vitamin C 38.1mg (42%) Calcium 57mg (6%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6Burgers

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 57g 19%
Protein 16g 32%
Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 809mg 34%
Potassium 687mg 15%
Fiber 15g 60%
Sugar 2g 4%
Vitamin A 1250IU 25%
Vitamin C 38.1mg 42%
Calcium 57mg 6%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.