I’m not sure where to begin with this black bean burger. It has a wonderful meaty texture with lightly crisp edges, a spicy, tangy flavor, and a gorgeous red color. Plus, it’s totally vegan and gluten-free! It’s easy to make ahead and freeze for quick weeknight dinners, and I’m looking forward to making this vegan black bean quinoa burger for cookouts all summer long.
Best Black Bean Burger Recipe Ingredients
I set some strict veggie burger criteria for this recipe: no eggs, no cheese, no oats. I really wanted to make it vegan so everyone could enjoy it. I didn’t want to use oats because I feel like they make for gummy burgers – I wanted a better texture and a little more protein.
I ended up using these key ingredients:
- Black beans create the bulk of these burgers and help make them cohesive.
- Quinoa gives them perfectly crispy edges and packs in some protein!
- Walnuts add a necessary hearty bite and earthy flavor.
- Balsamic + vegan Worcestershire sauce add tangy flavor.
- Cumin, cayenne, and coriander spice up the flavor and add a little heat.
- Flaxseed sneaks in some healthy omega-3s and ties it all together.
Black Bean Burger Serving Suggestions
I encourage you to slather your burger with chipotle mayo or this chipotle sauce (this recipe also includes a vegan version!). That is… if it makes it to your black bean burger. This stuff is so good you’ll most likely want to lick it straight off the knife.
I love to serve these quinoa burgers with crispy baked sweet potato fries or parsnip fries. If you’re making them at a cookout, pasta salad, couscous salad, and potato salad would be great choices too.
If you love this black bean burger recipe….
- 1 "flax egg" (1 tablespoon ground flax + 3 tablespoons water)
- 2 teaspoons extra-virgin olive oil
- 1 medium shallot, chopped (1/3 cup)
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Pinch of cayenne
- 1 tablespoon vegan Worcestershire (or soy sauce or tamari)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste (or ketchup)
- 1 tablespoon grated beet (optional - for color)
- ¼ cup walnuts
- 1 cup cooked black beans, divided
- ¾ cup cooked red quinoa, divided
- Sea salt and fresh black pepper
- Preheat oven to 375 with a metal baking sheet inside.
- In a small bowl, stir flax & water together and set aside.
- Heat the oil in a medium skillet. Add the shallot, garlic, and pinches of salt and pepper and cook for a few minutes until translucent. Add the cumin and coriander, stir, and cook for 30 seconds more.
- Add the Worcestershire, balsamic, tomato paste, grated beet, walnuts and the first ½ cup black beans, and ½ teaspoon salt. Stir and cook for another few minutes and turn heat off.
- Let cool slightly, then add the contents from the pan to the food processor. Add the flax egg and blend until everything is combined but not pureed.
- Transfer the mixture to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and 1/2 cup of the quinoa. (You can taste & adjust seasonings at this point). Stir until this is all very cohesive then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, then press each in the palm of your hand to form patties. Place on parchment paper (on a plate) and chill for 20 minutes.
- Transfer the parchment w/ your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool and serve with fixings of your choice and spiced ketchup and chipotle mayonnaise.
This post is sponsored by Sir Kensington’s.