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This quinoa burger is one meatless option that even meat-lovers will crave! It’s loaded with plant-based quinoa and black beans, and actually holds well together when grilled. Each patty has about 10 grams of protein and only 200 calories.
This is a powerhouse patty not only packed with protein, but also fiber and flavor. If you’re looking for more ideas for meal prepping this is great because it’s vegan, freezer friendly and holds well over time. The best part is you can make it all in one bowl without the need for a food processor.
INGREDIENTS & substitutions
- Quinoa: Use any kind quinoa for these burgers and cook the quinoa before making the mixture. Quinoa is a great addition to everyone’s diet. Packed with fiber, minerals and antioxidants, it’s a great plant based substitute for these burgers.
- Black beans: Beans add a substance to these burger patties and are high in protein. Drain and rinse the beans well before using them and feel free to substitute with other beans like pinto or kidney.
- Tomato paste: Tomato paste adds a nice flavor without being too overpowering and helps to bind the burgers. You could substitute with curry paste or leave it out.
- Seasonings: Smoked paprika (or regular), onion powder, garlic powder, oregano, salt and pepper.
- Breadcrumbs: Breadcrumbs help to hold the burgers together by absorbing moisture. You can use almond flour if you have a gluten intolerance.
How to make quinoa burgers
- Start with rinsed/drained black beans in a large bowl.
- Mash them well with a fork or potato masher.
- Add the quinoa, tomato paste, breadcrumbs and seasoning on top of the black beans.
- Stir to combine until the mixture holds well together and all the ingredients and evenly distributed.
- Divide the mixture into 4 equal parts and form them into patties using your hands.
- Grill the patties on an outdoor grill or indoor grill pan until lightly crisp and cooked through.
Tips for making these burgers
- Drain and rinse the black beans well. Canned beans are stored in a brine which can be quite salty, and they can also have a slight metallic taste to them. This also helps remove excess moisture to ensure the burgers are not soggy. It helps to pat them dry too as much as possible
- Be sure to combine the ingredients together well. This will give the burgers and even texture and flavor throughout the patty. If they feel too moist and sticky on your hands, you can add more breadcrumbs.
- Use different beans. The flavor and texture of black beans is perfect in these quinoa burgers, but you can easily swap them for kidney or pinto beans if you have those on hand.
- Try baking them in the oven instead. You’ll love the crispy texture that frying adds to these burgers. But of a more hands-off approach, you can also oven bake them at 400°F for 20 minutes.
Frequently Asked questions
You can make up the quinoa burgers a day or two ahead of cooking them and store, covered in the fridge, until you are ready to cook them. Cooked burgers will keep well for up to 4 days.
These burgers can be frozen for up to 3 months before cooking them. Freeze them solid on a baking sheet before transferring to a container or freezer bag. Thaw them ovenight in the fridge before cooking them.
These quinoa burgers are a great meat-free alternative, but still hearty, healthy and full of flavor. Be sure to make a batch of them so you can enjoy them throughout the summer.
More burger RECIPES to try:
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- In a small pot, cook the quinoa with water and add salt to taste. Bring a boil, cover and simmer for 14 minutes. Uncover and fluff with a fork.
- In a large bowl, add the rinsed black beans and mash the bean fully with a fork or potato masher. Add the cooked quinoa to the black beans, then add the tomato paste, all the seasoning and the breadcrumbs. Form four patties.
- Heat olive oil in a grill pan, place the quinoa burgers in the pan and fry over medium heat for about 4 minutes per side.
- Build a burger with your favorite buns and toppings.
- Instead of quinoa, you can use cooked brown rice instead.
- Instead of black beans, you can use other types of beans like pinto beans or kidney beans.
- Instead of breadcrumbs, you can use panko breadcrumbs or all-purpose flour or almond flour. This helps to bind the burger and give it structure.