Black Bean Quinoa Veggie Burgers
Black Bean Quinoa Veggie Burgers- made with simple and wholesome ingredients, these veggie burgers come together in a jiffy. No food processor necessary! (vegan + gluten-free)
With all of the incredible faux meat burgers currently available to us nowadays it can be easy to forget about homemade veggie burgers. But there’s something to be said for the value of preparing your own burgers. Making them at home means that you can control the quality and quantity of the ingredients which is always a better option for your health.
Of equal importance is what kind of bun you choose to serve your burgers on. My go-to for gluten-free, plant-based buns are Little Northern Bakehouse Millet and Chia Buns. I especially love the thick and fluffy texture, plus the fact that they’re made with nutritious, non-GMO ingredients that have been BioChecked to verify that they’re glyphosate-free always gives me peace of mind.
How to Make Black Bean Quinoa Burgers
Ok, so what I love most about these burgers is that you don’t need a food processor to make them!
- Cook the quinoa. I like to give mine a little presoak to help reduce phytic acid but that step is totally optional.
- Sauté the vegetables. Cook the onion, pepper and garlic just until soft.
- Mash the black beans with a fork. Now when I say mash, I’m not talking about obliterating all evidence that they were once black beans. Just until roughly mashed.
- Combine everything in a large bowl with seasonings, flax egg, and oat flour. Stir all of that goodness together until you have a moldable texture.
- Shape into patties, cook, and serve!
These burgers are some of the easiest I’ve ever made and they have a nice firm texture too! While I think they are best cooked in a pan, you could always give them a little precook then reheat on the grill if you’d like to bring them to a barbecue.
Looking for more veggie burger ideas? Try these!
- Classic Lentil Burgers
- Turmeric Falafel Burgers
- Sweet Potato Black Bean Burgers
- Lentil Pea Burgers with Lemon Basil Mayo
Black Bean Quinoa Veggie Burgers
- 1/4 cup uncooked quinoa, rinsed
- 1/2 cup minced red bell pepper, about 1 small pepper
- 1/2 cup minced red onion, about 1/2 small onion
- 2 garlic cloves, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1 flax or chia egg, 1 tablespoon ground flax or chia + 3 tablespoons water (see notes)
- 1/4 cup oat flour, certified gluten-free for allergies (see notes)
- 3 tablespoons olive oil
- Little Northern Bakehouse Millet and Chia Buns, for serving
- In a small saucepan, combine the rinsed quinoa with 3/4 cup water and bring to a boil. Reduce to a simmer and cook for about 15 minutes. At this point most of the water should be absorbed. Cover the pot with a lid and allow the quinoa to steam and absorb any remaining water.
- Meanwhile, in a large skillet, warm 1 tablespoon oil over medium heat. Add the minced onion, pepper and garlic then cook until onion is translucent, about 5 minutes. Remove from heat and set aside to cool.
- In a large bowl, add the black beans and mash with a fork. Add the cooked quinoa and onion mixture, as well as the cumin, chili powder and salt. Stir to combine. Add the flax egg and stir a few more times.
- Sprinkle half of the oat flour into the bowl and stir to combine. Add the remaining oat flour and continue to mix until evenly combined.
- Using your hands, form the batter into 5 separate patties (about 1/4 cup of batter at a time). Warm the remaining two tablespoons oil in the large skillet over medium heat. Add the burger patties and cook for about 7 minutes on each side, until light golden brown.
- Serve warm on toasted buns with desired toppings and enjoy!