Quinoa Black Bean Burgers Recipe - Allrecipes.com
Quinoa Black Bean Burgers Recipe
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Quinoa Black Bean Burgers
See how to make delicious vegetarian black bean burgers. See more
  • READY IN 35 mins

Quinoa Black Bean Burgers

Recipe by  

"These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!"

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Ingredients Edit and Save

Original recipe makes 5 burgers Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
  4. Form the black bean mixture into 5 patties.
  5. Heat the olive oil in a large skillet.
  6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2012

This is the best vegetarian burger I've ever made! When I cook with quinoa, I usually use 1 part Quinoa to 2 parts water, so I double-checked the website where this recipe originated. It calls for 3/4 cup cooked quinoa, so you might want to adjust your recipe accordingly. Definitely worth a try!

Most Helpful Critical Review
Jul 18, 2012

My family found these really flavorless and quite dry.

Apr 13, 2012

I used 3/4 of a cup of quinoa and got 8 regular sized patties, but I actually think 1/2 cup of quinoa is enough. I put them in the oven at 400 for 30 min. and they came out crunchy and tasty. I did not have yellow bell pepper so I used tomato, and garlic powder since I did not have garlic either. This recipe is very forgiving in terms of ingredients.

Apr 22, 2012

I was so excited about making these. This is my first attempt at making a veggie burger and they turned out great. Only made some small changes: I always use chicken stock instead of water to cook my quinoa. Substituted shredded carrot for the bell pepper, used 1 teaspoon of minced garlic, 2 teaspoons of Crystal hot sauce and used 1/2 2 egg portion of Egg Beaters instead of 1 egg. I baked first then browned in skillet w/olive oil. I melted thinly sliced low-fat cheddar cheese on top to get that 'cheeseburger' experience. Served on whole wheat toasted bread with mustard, tomato and spinach. DELICIOUS!

Apr 11, 2012

Awesome! I substituted oatmeal for bread crumbs...otherwise I made them as written.

Apr 30, 2012

Big Hit! These veggie burgers turned out better then any store bought variety, and even though I'm not a vegetarian (the boyfriend is) these were very satisfying. As others suggested I used oats rather then bread crumbs which made the consistency easy to cook and eat (as well as not adding too much sodium to the mix). I cooked the quinoa with a quarter cube of vegetarian bullion, and topped the burgers with homemade guacamole, fresh tomatoes and spring mix and served them on whole wheat kaiser rolls. Overall a very excellent recipe.

Apr 22, 2012

These are delicious and forgiving. Used green pepper (all I had) and rolled oats in place of bread crumbs (what I had). Chopped up some parsley and cilantro and added that for some color. Baked rather than fried. Served with sliced tomatoes, sliced red onion and sliced avocados with a little lime juice. Thanks for the great recipe!

May 15, 2012

I decided to make these burgers because I had most of the ingredients, I love black beans and I'm trying out quinoa recipes. All I have to say is they are absolutely delicious! I made them for my meat-loving husband and loved them! They are very filling too. I could only eat one and my husband had to work to finish two! This recipe was immediately added to the recipe book :)


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 679 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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