Quinoa Burger

4.99 from 87 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

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!

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 87 votes
Servings 4 servings
Course Main Course
Calories 231
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • ¼ cup uncooked quinoa
  • ½ cup water
  • 1 15 oz can black beans rinsed and drained
  • 3 oz tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • cup breadcrumbs
  • 1 tablespoon olive oil
  • Burger buns and toppings of choice


  • 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It does not include the bun or the toppings.


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

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One quinoa burger topped with tomatoes and onions with sweet potato fries in background

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  1. Making a batch today! Was wondering how to freeze them? Do I shape them in patties and freeze them uncooked? Or cook them through first?

    1. That’s so exciting! I recommend freezing them on a baking sheet first. Then, when they are frozen, you can transfer them to a bag. This makes it easier to store without them sticking to each other!

  2. Didnt have black beans on hands so i used white kidney beans!! soo good i was shocked how good they tasted! texture and everything was spot on. thanks so much for the awesome recipe

  3. I have made bean and veggie burgers before, and they were never very good, and a big mess besides! Very impressed with these, the rest of the meat-eating family liked them as well. Did you ever add an egg to this recipe? Just wondered if it would help hold them together even better.

    1. Yay! I’m so happy to hear that!! I didn’t add an egg because it’s vegan, but an egg (or a chia egg) may work. Let me know if you give that a try!

  4. Something happened with mine. I think too much water. I added 2 cups more breadcrumbs to even it out so I could make the patties, but they still fell all apart. Flavor was nice.

    1. Aww sorry to hear that! I hope you try it again. You can use ready-made quinoa however it’s suggested by the type of quinoa you have and then mix together the ingredients to form the burger patties.

  5. Great recipe added some chilli and cumin to the spices mix. Have frozen my other 3 burgers. Would you reccomend defrosting prior to cooking to cooking from frozen?

  6. I admit I tend to chuckle when vegans say things like, “It’s soooooo flavorful!” I’m thinking: “Awww. That’s so cute. They think that’s REAL flavor. Bless their sweet little angel hearts.” Not really, but you get the point. I just know that the taste buds have been altered, so the perception of what’s tasty, though subjective, might still be…questionable.

    Well I guess you showed me, huh? I can admit it. I haven’t made it over to the vegan side of a plant based diet, yet (I’m vegetarian), but I continue to experiment
    with making vegan foods. And THESE?? Winner! I made them for lunch today, and they’re full of flavor (for real!), have a nice texture, are easy and quick to prepare – just absolutely perfect! To me, it takes a lot of spicing up for even a hint of flavor to come through with some of the other burgers (ahem…lentil). These, however, might just push me over to the other side sooner rather than later.

    Thanks for sharing your recipe! What a wonderful addition to our family’s regular food menu.

    1. Haha! Your comment made my day! I’m so happy to hear you loved these so much! They really are sooooo flavorful! LOL!!
      SO happy these made it to your family’s regular food menu!

  7. This was very good and such a quick easy recipe. I wish I had noted who posted it on FB so I could thank her. I subbed almond flour for bread crumbs and left out oil. I got 8 burgers and baked 400 for 15 mins one side and 11 on other. Thank you.

        1. Yes, absolutely. Freeze them on a baking sheet first and then when they are frozen, you can transfer to a bag. This makes it easier to store without them sticking to each other.

    1. You can skip it all together or add something like ketchup or mustard to give it some moisture and flavor.

  8. Can I use green peas or lentils instead of black beans? I have red quinoa will that make a difference?

    1. The red quinoa is totally fine. I think the peas or lentils will work but I haven’t tested them. Let me know if you try it and it works!

  9. So delicious! I had quinoa I never used so I looked up recipes. I came across this one and decided to try it. I love it! It truly deserves the 5 star rating

  10. This is our new favorite burger recipe! We’ve been plant based for over two years. I really try to process our meals myself instead of buying pre-made vegan burgers. I struggled to find a recipe that would hold up on the grill; these burgers totally hold up. These are great tasting and easy! Thanks!

  11. I made these 2 weeks ago and they were epic! I’m planning to make them again today but baking them instead of frying! I hope it turns out as good!

  12. Hi!

    I was planning on making these tomorrow, but have been struggling with finding out how many grams of beans I should use? Internet gives me real weird calculations!

    Thanks in advance?

    1. Oh, let me help you. Are you looked to make them with canned beans or dry beans? If you’re looking to use canned beans, it would be the standard size which is usually about 425 grams, but you want to rinse and drain out the liquid. Or you can cook 3/4 cup of dry beans to have what you would need for the recipe. I hope that helps!!

  13. These were the best burgers I’ve ever eaten! I used a 400gr red beans can, and didn’t add the remaining 25gr to make 5oz. Used 1/2C breadcrumbs, and made the quinoa with a spice mix used for grills. I also didn’t have any tomato paste so I used some liquid from a cherry tomatoes can combined with a sun dried tomatoes pasta sauce. SO good! I made a double cheeseburger. Thank you!

  14. I made them and omg they are so good!! I am stoping to eat meet and I needed something that my husband could enjoy as well, so I don’t need to always make 2 different dishes (one meet based and one plant based)
    He loved them, he was very surprised. We ate them like falafel, inside a pita bread with salad. And the freeze so good.
    Thanks for this recipe!

    1. Yay! I’m so happy to hear that you enjoyed them! I love how versatile they are too because they work well as a burger, but also work similar to falafel as you did! Thanks so much for taking the time to leave feedback 🙂

  15. I melted some vegan cheese and toasted the buns. Lovely . I made the mix x2 and ate all off it ??. I’m confused per what is the nutrition info shown

    1. Yummm! That sounds amazing! And the nutrition info is for one burger. The recipe makes 4. Hope that helps! And thanks so much for the feedback 🙂

    1. Yes, I would recommend using 1/2 cup breadcrumbs instead of 1/3 cup and use an oil with a high smoke point so you can crank up the heat on them like, like grapeseed oil for example. I hope that helps!

  16. I made this recipe last night. Awesome! I didn’t have any tomato paste on hand, so I substituted 2 eggs. Seemed to work ok. I boosted the quantity of chopped herbs for flavor since it was missing the tomato paste. I made a lime-yogurt-seasoning salt dressing and caramelized onions to top the burgers. Mmmmmmm good. This is a keeper recipe.

    1. Hi Amy, I love that you subbed in the eggs for tomato paste and added in some chopped herbs. That lime-yogurt dressing sounds so good with it! Thanks so much for sharing 🙂

  17. My daughter’s did this and loved it only thing they changed is that they didn’t use the garlic powder instead they used fresh garlic and didn’t use the onion powder instead they caramalized the onion rings with olive oil and used as an layer . Thank you for sharing the recipe.

    1. Oh I’m so glad she enjoyed it. I love that she used fresh garlic with the caramelized onion rings…sounds so good!

  18. Ingredients are so cheap and it’s so easy to make. For lunches throughout the week, I make a double batch and freeze. Thanks for sharing recipe!!!

    1. Aww I’m so happy to hear that you are enjoying this recipe and making double batches even! Thank you so much for sharing your feedback 🙂

  19. Quick and easy to prepare! I pan fried our first two in a couple tablespoons of avocado oil and they turned out perfect. No mushy vegetarian burger here. I veered a bit from the recipe by using tri-colored quinoa and letting the burgers rest overnight in the fridge. Not a major change, but I felt I should mention it.

    Our second two burgers we heated up in the oven and broiled a piece of cheese on them for about three or four minutes. They maintained the same firmness as the first night in the pan, making these a great option for leftovers. Our next time making these we plan on topping them with mushroom gravy. These will be a regular for us!

    Thank you for sharing this awesome recipe.

    1. Hi Sly – Thanks so much for sharing how you made these quinoa burgers! I love that you prepared them in advance and still found them to be a great consistency! This is one of my favorite recipes, and I’m so happy you enjoyed it! 🙂

  20. We loved it! I’ve made them before and they are so flavorful, filling and easy to make! Definitely one of my go to recipes! ?

  21. Hi there! These look fantastic! I have made them up for my sons party tomorrow as there are some vegans attending. They’re ready to go, I just have not cooked them yet! Am I best to leave on fridge for the night & cook tomorrow? Thank you ?

    1. Yay! That’s amazing! Yeah I would recommend you leave in the fridge and cook them tomorrow. Hope they like them!

  22. I found this recipe on instagram and it looks great. I had to get the recipe up on my computer so I could print it out to try. 🙂

  23. Hello,

    We tried it yesterday and it was very good, not dry at all ! Thank you for this great recipe.
    Even my 4-year-old son loved it 🙂

    Jess from Paris – France

    1. Yay! That makes me so happy to hear that even your 4-year old son loved it. Thanks so much for sharing!! 🙂

    1. Either way! I prefer to freeze it first and then cook it when I’m ready. But you can also freeze any leftovers that have been cooked.

    1. Hi there, sorry for the delay, but you can use flour as a substitute for the bread crumbs or panko breadcrumbs. It just helps to bind it.