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I tried a new Black Bean and Quinoa Burger – SO good, you just have to give it a try as well, you will be amazed at the taste.
Looking for a burger that’s tasty, healthy, and easy to make? Meet the Black Bean and Quinoa Burger! It’s a yummy twist on the classic burger, no meat needed. This burger is full of good stuff like protein and fiber, which help keep you strong and full. Plus, it’s perfect if you want something quick, fun to cook, and great for lunch or dinner.
Benefits of the Black Bean and Quinoa Burger:
- Super filling: Beans and quinoa keep you full longer.
- Packed with protein: Great for muscles and energy.
- Good for your tummy: Fiber helps digestion.
- Easy to make: Quick to cook and perfect for leftovers.
- Veggie-friendly: Perfect for anyone who wants to eat less meat but still enjoy a burger.
Black Bean and Quinoa Burger
- Prep Time: 20 minutes
- Resting Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Moderate
- Diet: Vegetarian
Description
You will agree that this is a flavorful plant-based burger, packed with lots of protein as well as fiber to keep you full and satisfied.
Ingredients
- 1/2 cup dry quinoa
- water
- 1 tsp olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp Kosher salt, divided
- 1 (15 oz) can of black beans, drained and rinsed
- 2 Tbsp tomato paste (a combo of ketchup & BBQ would work too)
- 1 large egg
- 2/3 cup frozen corn
- 1/2 cup cilantro, chopped
- 1 1/2 tsp ground cumin
- 1/2 cup rolled oats
- 1/4 cup oat flour
Instructions
- Place the quinoa in a small saucepan with 3/4 cup of water.
- Set the saucepan over medium-high heat and bring to a boil.
- Reduce heat to low, cover the pan, and cook for 10-15 minutes until the water is absorbed and the quinoa is cooked.
- Remove from heat and allow to cool.
- Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic.
- Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes.
- Place the mixture into a large bowl.
- Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
- Stir in the tomato paste, egg, corn, cilantro, cumin, and remaining ¼ teaspoon salt.
- Stir in the cooked quinoa, oats, and oat flour until well-mixed.
- Form the mixture into 6 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 at least a few hours or overnight.
- When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat.
- If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook for 10-12 minutes until the patties are golden brown and crispy.
- Carefully flip the over and cook another 10 minutes.
- If using a griddle, heat for 4-6 minutes per side or until slightly golden.
- Serve patties on toasted buns with lettuce.
Notes
Prepared, tried, and tested by Mona
Nutrition
- Serving Size: 2 patties
- Calories: 157
- Sugar: 1.7 g
- Sodium: 297.4 mg
- Fat: 2.6 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 25.8 g
- Fiber: 5.8 g
- Protein: 7.5 g
- Cholesterol: 23.3 mg
This Black Bean and Quinoa Burger recipe is packed with protein, fiber, and bold flavor, no meat needed. It’s crispy on the outside, tender inside, and holds together perfectly. Easy to prep, freezer-friendly, and endlessly customizable, it’s the kind of plant-based burger even meat lovers will crave.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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This looks amazing. I found you on Unlimited Link Party. I would need to make slight changes due to my egg allergy and gluten allergy, but I think this could work. I saved the recipe. Have a wonderful week.
Hope you will enjoy it and I am sure that you will make it work to suit your dietary needs. Love to hear back from you how it turned out.