Quinoa Burger

5 from 445 votes

This vegan quinoa burger recipe is easy, healthy and packed with protein. There's no food processor required and it comes together in one bowl

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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.

One quinoa burger topped with tomatoes and onions with sweet potato fries in background
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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.
Ingredients to make the recipe

How to make quinoa burgers

  1. Start with rinsed/drained black beans in a large bowl.
  2. Mash them well with a fork or potato masher.
  3. Add the quinoa, tomato paste, breadcrumbs and seasoning on top of the black beans.
  4. Stir to combine until the mixture holds well together and all the ingredients and evenly distributed.
  5. Divide the mixture into 4 equal parts and form them into patties using your hands.
  6. Grill the patties on an outdoor grill or indoor grill pan until lightly crisp and cooked through.
6 image collage to show how to mash the beans, mix with the other ingredients, form patties and cook the patties on a skillet

Tips for making these burgers

  1. 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
  2. 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.
  3. 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.
  4. 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

Can you make them ahead of time?

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.

Can you freeze the patties?

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.

What do you serve them with?

I like to serve these vegan burgers in a bun with guacamole, red onion and tomato, and they are also great in pita and lettuce wraps too. Feel free to add your favorite burger toppings and don’t forget a side of fries!

Three opened quinoa burgers topped with tomatoes and onions with sweet potato fries in background

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:

If you’ve tried this healthy-ish feel good Quinoa Burger recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Quinoa Burger

This vegan quinoa burger recipe is easy, healthy and packed with protein. There's no food processor required and it comes together in one bowl
5 from 445 votes
Servings 4 servings
Calories 231
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes




  • 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.


Storage: Store the patties in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing Instructions: You can freeze the quinoa burgers before cooking by placing them on a baking sheet in the freezer. When frozen, transfer to an airtight container or freezer bag and keep for 3 months.
Baking Instructions: Place the patties on a greased baking dish and bake for 15 minutes at 400°F. Then flip and bake for an additional 5 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
Recipe Inspiration: This recipe adapted from Chocolate Covered Katie.


Calories: 231kcal, Carbohydrates: 37g, Protein: 10g, Fat: 5g, Sodium: 963mg, Potassium: 653mg, Fiber: 10g, Sugar: 3g, Vitamin A: 570IU, Vitamin C: 7.8mg, Calcium: 73mg, Iron: 3.9mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course

Rate and comment

Recipe Rating


  1. Yummy. I use the oat flour. I also added a bit of liquid smoke.. so fill and way better than any store vegan pattie.

  2. These are delish! I used red kidney beans and did not add any flour or breadcrumbs. I baked them as directed and they were the perfect texture. Very easy to make. Thank you for a great recipe!

  3. I’ve committed to two vegan meals a week. I made this quinoa and black bean burger as a vegan option, and I’m so glad I did. I will definitely put this recipe in rotation. I added coriander and used ciabatta bread with avocados and red onions. For toppings, it was delicious.

  4. Absolutely delish …. first time on your site, will be looking around for more vegan recipes ….

  5. My husband and I absolutely loved this recipe! We have been moving more toward a plant focused diet and these burgers are perfect for the summer!!! I can’t wait to try the other variations listed. A keeper!!!

  6. Delicious! THANK YOU Yumna – Finally we have an easy vegan burger recipe that took minutes to prepare (since I try to keep pre-cooked quinoa in my fridge at all times) and it definitely beats the processed frozen ones I normally buy.

    My tips

    1- A pastry blender works wonders to mash the beans and incorporate ingredients.
    2 – Added some jarred harissa paste as part of the tomato paste to add heat
    3- 1/4 cup uncooked quinoa is about 3/4 cup cooked (had to look that up!)
    4- I held off on adding water until I saw the consistency. I didn’t need any – it was the perfect texture in my eyes!

    Adding this to my weekly rotation!

      1. I believe the water is to cook the quinoa. Thanks for the tips re how much cooked quinoa to use and the harissa, will try that next time 🙂

  7. This is the absolute best and easy veggie/protein burger I’ve ever made. Perfect texture, taste, and ingredients. Since finding this, I’ve made so many times I can’t count<3 Thank you!

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