Introduction
Looking for a delicious, protein-packed alternative to traditional burgers? These Quinoa and Black Bean Burger Patties are just what you need. I’ve perfected this recipe to create patties that are crispy on the outside, tender on the inside, and packed with wholesome ingredients. Whether you’re a vegetarian or simply trying to incorporate more plant-based meals into your diet, these burgers deliver amazing flavor while providing excellent nutrition.
Ingredients
- 2 cups cooked quinoa (about ¾ cup uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 medium red onion, finely diced
- 3 cloves garlic, minced
- 1 cup breadcrumbs (regular or gluten-free)
- 2 large eggs (or flax eggs for vegan version)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Mash the black beans in a large bowl, leaving some beans partially intact for texture. You want about 75% of the beans mashed.
- Add the cooled cooked quinoa, diced onion, and minced garlic to the bowl with the mashed beans.
- Mix in the breadcrumbs, eggs, cumin, paprika, chili powder, salt, and pepper until well combined.
- Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.
- Form the mixture into 8 equal-sized patties, about ½ inch thick. If the mixture feels too wet, add more breadcrumbs; if too dry, add a splash of water.
- Heat olive oil in a large skillet over medium heat.
- Cook patties for 4-5 minutes on each side until golden brown and heated through.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 8 burger patties
Recipe Notes
Here are some crucial tips to ensure your Quinoa and Black Bean Burger Patties turn out perfect:
- Make sure your quinoa is completely cooled before mixing it with other ingredients to prevent the patties from becoming mushy.
- Don’t over-mash the black beans – keeping some beans partially whole helps with texture.
- The patties can be made ahead and stored in the refrigerator for up to 24 hours before cooking.
- For freezing, place uncooked patties between sheets of parchment paper and freeze for up to 3 months.
- If the mixture is too wet to form patties, add breadcrumbs one tablespoon at a time until you reach the right consistency.
- These patties can be baked at 375°F (190°C) for 20-25 minutes, flipping halfway through, if you prefer not to pan-fry them.
- Serve with your favorite burger toppings – I find that avocado, lettuce, tomato, and a chipotle mayo work particularly well with these flavors.
Quinoa and Black Bean Burger Patties
Delicious, protein-packed alternative to traditional burgers. Crispy on the outside, tender on the inside, and packed with wholesome ingredients.
Ingredients
- 2 cups cooked quinoa about ¾ cup uncooked
- 1 15 oz can black beans, drained and rinsed
- 1 medium red onion finely diced
- 3 cloves garlic minced
- 1 cup breadcrumbs regular or gluten-free
- 2 large eggs or flax eggs for vegan version
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Mash the black beans in a large bowl, leaving some beans partially intact for texture. You want about 75% of the beans mashed.
- Add the cooled cooked quinoa, diced onion, and minced garlic to the bowl with the mashed beans.
- Mix in the breadcrumbs, eggs, cumin, paprika, chili powder, salt, and pepper until well combined.
- Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.
- Form the mixture into 8 equal-sized patties, about ½ inch thick. If the mixture feels too wet, add more breadcrumbs; if too dry, add a splash of water.
- Heat olive oil in a large skillet over medium heat.
- Cook patties for 4-5 minutes on each side until golden brown and heated through.
