Say goodbye to mushy, bland veggie burgers forever! This quinoa burger is tangy and spicy, with a delicious hearty texture and perfect crispy edges.
I’m not sure where to begin with this quinoa burger recipe. 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! What’s not to love?
I’m looking forward to making this quinoa burger for cookouts all summer long, and I hope you are too. On the off-chance that you have leftovers, pop them in the freezer! They reheat perfectly for quick weeknight dinners down the road.
Quinoa 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 and gluten-free so that everyone could enjoy it, but I didn’t want to use oats instead of bread crumbs because they make for gummy burgers. If you haven’t figured it out by now, quinoa was my solution! It gives these patties a better texture and a little more protein. I stir some into the patty mixture and press more onto the outside of the patties to create a crispy coating.
Here’s what else is in them:
- Black beans create the bulk of these burgers and help make them cohesive. Use canned, or cook your own.
- Walnuts give the burgers a hearty bite and earthy flavor.
- Shallot and garlic add sharp depth of flavor.
- Balsamic vinegar and vegan Worcestershire sauce make them nice and tangy.
- Cumin, cayenne, and coriander add complexity and a little heat.
- Grated beet and tomato paste amp up the red color. The tomato paste also adds an intense savory flavor.
- Flaxseed adds healthy omega-3 fats and ties it all together.
Find the complete recipe with measurements below.
Quinoa Burger Serving Suggestions
I encourage you to slather the quinoa patties with chipotle mayo or this chipotle sauce (vegan option included!). Otherwise, anything goes. Load them up with tomatoes, lettuce, red onion or pickled red onion, dill pickles, mustard, mayo, and ketchup, or add pickled jalapeños for extra heat. No matter what toppings you choose, serving them on homemade hamburger buns will make them even better.
To round out the meal, serve your quinoa burger with sweet potato fries, air fryer French fries, or parsnip fries. They’re also fantastic with grilled veggies like zucchini, asparagus, or potatoes, corn on the cob, or a summer salad. Any of these salad recipes would be great:
- Easy Pasta Salad
- Cherry Tomato Couscous Salad
- Creamy Coleslaw
- Easy Macaroni Salad
- Best Broccoli Salad
- Summer Fruit Salad
- Watermelon Salad with Feta
For more salad ideas, check out this post!
More Favorite Sandwich and Veggie Burger Recipes
If you love this black bean quinoa burger recipe, try one of these sandwiches or veggie burgers next:
- Best Veggie Burger
- Portobello Mushroom Burger
- Falafel Burgers
- BBQ Jackfruit Sandwiches
- Crispy Cauliflower Po’ Boy Sandwich
- Caprese Sandwich
Looking for more quinoa recipes? Find my favorites here.
Quinoa Burger
Ingredients
- 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)
- 1/4 cup walnuts
- 1 cup , divided
- 3/4 cup cooked red quinoa, divided
- heaping 1/4 teaspoon sea salt and fresh black pepper
Hamburger Buns, Chipotle Mayo, or Chipotle Sauce, and desired fixings
Instructions
- Preheat oven to 375 with a metal baking sheet inside.
- In a small bowl, stir the 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 1/2 cup black beans, and 1/2 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 pulse until everything is combined but not pureed.
- Transfer the mixture to a bowl and stir in the remaining 1/2 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 1/4 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 slightly and serve with desired fixings.
This post is sponsored by Sir Kensington’s.
These look so unreal!! I love the black bean and quinoa combo!
Yum! I haven’t experimented enough with veggie burgers. Yours look superbly delicious! So beautiful, too!
such beautiful looking burgers!
So great! Will have to check these out. Sensational photos and styling! Also, gotta try that burger recipe!!
thanks Dana 🙂
Ok to be honest, this looks like the best tasting quinoa burger ever !! *drools* But i am quite lazy so i’d rather someone cook it for me or eat it at some restaurant. I wish i could just grab the burger from the picture and pull it out from my screen 🙁 yummers. Thank you for making me hungry hehe. AMAZING pictures btw.
http://www.itsmylittlethings.blogspot.com
ha, me too (there aren’t many veggie burger recipes on this blog!)… but they’re really pretty easy and totally worth it 🙂
These look absolutely delicious! Definitely a great burger alternative 🙂
http://lifeandcity.tumblr.com
What a delicious way to serve up a burger. Love it and the chipotle mayonnaise. Thanks for sharing.
I’ve been thinking recently about making veggie burgers but they’re surprisingly hard to get right.
I love the look of these, especially with those yummy sauces.
thanks Emma, I’ve been working on it for awhile! Hard to make them cohesive but not dry…
My kind of burger!
Oh MAN. I had a beet-walnut burger years ago at Deschutes Brewery in Portland and it is the best veggie burger I’ve ever had. It was so good we went there twice during our trip out west. So you can understand why your recipe is shooting to the top of my to-cook list!
Ha, well I hope this one lives up! 🙂
Deschutes has a new one now that is equally amazing if you ever make it back – quinoa and cashew with a ton of fixings! I don’t quite live close enough to indulge as much as I would want, so I definitely plan on trying this recipe 🙂
No way! I will have to try it next time I’m in Oregon (hopefully sooner rather than later). Thanks for the tip. 🙂
Ahh these look so lovely. I’ve never had a quinoa burger – I think this may have to be my first!
Oh this burger looks perfect!!
these look too appetizing 🙂
I love this and that chipotle mayo looks to die for too!
Oh man so many things to love about this post! Those bottles are soooo cute! I can never get my veggie burgers to stick together without eggs so I am sooooo excited to try these! PS Who doesn’t like Ketchup?!?!?! C’mon Jack! 😉
Ha, thanks! I always seem to talk about things he doesn’t like here (I’m not sure why :))
Oh My Goodness – how I love that Sir Kensington brand of ketchup! I had it for the first time this summer in NYC visiting my daughter at school and fell hard! And guess what was in my Christmas stocking this year . . . the ketchup. I was thrilled! I had no idea they made other goodies too! Thanks for letting me know. How exciting!
And, of course, this burger looks seriously good! You do everything so well!
Ha – you sound just like me – I would be thrilled to get this ketchup in my Christmas stocking! 🙂
Oh my heavens. I love love love these burgers!!
I once tried to use a lot of leftover veggie pulp from juicing to make veggie burgers and it was awful so I abandoned the idea of making veggie burgers completely. However, yours look amazing and don’t sound too challenging, which I definitely appreciate! Plus, I absolutely love to drink beet juice, but I always wonder what to do with the leftover (dry) pulp. I think a tablespoon could find their way into these burgers! So glad you shared this recipe with us 🙂
the dry pulp would be perfect here :). A little beet really goes a long way…
Looks delicious! I might have to try this.
i LOVE your photographs! such an inspiration.
these look amazing! now i need to get a food processor, it’s been on my mind. any suggestions on size and brand!?
I use a 4 Cuisinart (this one: http://www.cuisinart.com/products/food_processors/dlc-4chb.html). I use it all the time because it’s small and convenient and not too much of a mess. I usually make small batches of things so it works for me (there are just 2 of us).
I’m new to this blog (love it!), so excuse me if you have posted about this before, but do you make your own GF buns or recommend a store-bought brand? Thanks!
Thanks & welcome! I don’t make my own… pictured are actually whole wheat (not gluten free) buns from the Rudi’s brand. They make gluten-free ones as well, as does the Udi’s brand. I’ve gotten both at Whole Foods (and other organic grocery stores).
Ummm, I LOVE those condiment jars!! Oh my goodness. Plus, this recipe obviously looks amazing. That first photo is one of my all time favorites on L&L. You guys are just so dang inspiring and bursting with talent.
thanks Ashley 🙂
Wow do these ever look good. I just bought some black beans yesterday so I will certainly give this recipe a try 🙂
I made these for lunch today. They were as delicious as the pictures look. I will definitely make them again!
so glad you liked them!!
Lucky me, I discovered your blog yesterday when I had a fridge full of roasted beets, quinoa and parsnips. I made the burger and fries tonight and they were great! The only issue is that the burgers didn’t hold together very well. Next time should I cook them longer? Chill them longer? Not blend as much? Either way, I’m so glad to have found your blog – I can’t wait to try more of your recipes!
You want to blend until you have a chunky refried bean texture. Then when you add the remaining beans and quinoa be sure to mix everything really well so it’s all very much sticking together. Roll them together tightly in your hands to form the patties, if they feel too fragile at that stage, I would chill them longer. Let me know how that goes!
This is gorgeous! I have made quinoa burgers before, but never with black beans. I am craving this!!
i have a tree nut allergy? Could I omit walnuts or will it change the consistency of the burger? Or is there a substitution? thx.. these look delish!
I haven’t tried it without nuts, so I’m not exactly sure how different the consistency would be – I’m sure it can be done, I just don’t have an exact written recipe alternative (this time). Let me know if you give it at try 🙂
Great recipe!!! I made black bean burgers the other month which was delicious but will have to try yours – adding walnuts sounds like a really good idea!
Best veggie burger ever! and.. something which is now close to our heart .. its Gluten free.
Going to give this one a shot.. Burger + kids = win 🙂
I made these last night…they are incredible!!! So flavorful and delicious. I couldn’t be happier with how they turned out 🙂 They were a bit too wet to roll into a ball, but I managed to make them work (and even flip them!). Now if only I had some of that fancy ketchup to put on top of them…
Hi Margaret – I’m so glad you liked them (and managed to flip them!).
So I’ve had this recipe bookmarked since you posted it earlier this month and I’m currently sitting on a bunch of leftover black beans and quinoa, which makes me think this is the perfect recipe to try out over the weekend! Do you have any suggestions for how to make these ahead of time and freeze, or whether they would freeze well in general?
I haven’t tried freezing them yet… (I will at some point because for the effort I’d love to be able to keep some on hand). If you make them one day ahead and chill over night I’m thinking that would actually help their cohesion. If you try freezing them before I get the chance, let me know how it goes?
I’ll be making these later today and hopefully thawing them in the near future when the weather is warmer. (Will it ever be warmer?) Because the recipe is vegan, I don’t plan on cooking them at all before I freeze them, but I’ll keep you posted on this adventure!
let me know how it works out!
Curious – did anyone try freezing these?
Hi there- Silly question: Can I use an actual egg? Don’t happen to have ground flax. Although, I do have chia? Also, can you sub other nuts for the walnuts depending on what you have? Almonds, etc.?
Thanks!
yes – you can absolutely use an egg (1 egg should be fine). I want to say almonds would work but I haven’t tried them so I can’t say for sure – I would grind them up before adding them to the other ingredients just so they don’t turn out crunchy. I also think ground sunflower seeds would be a nice substitution.
your blog is BEAUTIFUL!
http://www.aboutfoood.com
I just made these DELICIOUS burgers and they are AWESOME! Very easy to make and didn’t take long at all. I made a few small substitutions because I was totally out of cumin (used fresh parsley, paprika, and montreal seasoning), and I used apple cider vinegar instead of balsamic. My whole family loves them (even my picky eater – he’s 4) and now I have the perfect vegan burger! Thank you!
so glad you liked them!
This site rocks, how did it take me so long to find it? I’ll definitely be featuring you in my blog tonight after I eat this?!!!
ha, thanks 🙂
Made these today! Great recipe! Thanks so much!!
Fabulous! Even my meat-eating mother-in-law loved these! Thanks for the recipe. Kidsbestnutrition.com
I’m so glad – thanks for coming back with feedback!
I made these last night and they were one of the best! My meat-eating husband said he liked them better than meat and the flavor was amazing. Definitely going into the regular rotation. Thank you!
ha – yay, I’m so glad. Thanks for coming back to let me know!
These look absolutely delicious! I stumble onto your blog every few months and love it so much every time. I’m finally having the clearheadedness to add it to my bookmarks page so I can visit it more often! Just out of curiosity (and I know someone else mentioned this), have you tried freezing them? I seem to have lots of free time on Sundays, but none throughout the week and would love to be able to munch on these delicious treats anytime I pleased. Thank you so much for your beautiful blog!
I haven’t tried (but I should try so I can answer this question better!)
Oh no! I forgot to chill them! I hope that step wasn’t too important!
These were the first black bean burgers I have ever made that were not mush inside. They were just perfect. Loved the flax egg idea. Definately a keeper. I did add a little whizzed Kale and left out the beet. Dried spices were ground, not whole. Wonderful flavor. Thanks for this.
so glad you liked them!
I have been searching for a good veggie burger! I just made these last night and they were great. I made them as a slider with slow roasted tomatoes, fried onions and an aioli. Next time I need to make the chipotle mayo. Thanks for sharing!
so glad you liked them – sounds delicious with slow roasted tomatoes!
I made these last night and oh my, the mayo and ketchup alone were yummy! My mom has recently switched to more of a plant based(sometime’s vegan as you say haha) diet and we both loved these. The only problem I had was trying to flip the patties in the oven, I let them bake for 15 mins and then tried to turn them but they were still mushy so I let them bake the rest of the 10 mins on the same side and it was still a bit mushy. They crumbled when I transferred them to the buns but were definitely cooked all the way. I’m not sure where I messed up but I would love to make these again.
Hi Andrea – so glad you liked them! They can be tricky since there’s no egg here… Try adding more flax to help bind them a little more (maybe 2 teaspooons or so)… and/or, try letting them sit longer in the fridge to firm up before you bake them.
These are so delicious! This weekend I served the burgers with a poached egg on top for brunch…yum.
Hi Carol, so glad you liked them! Thanks for letting me know!
Just made this and it was awesome! They held together really well.
Hi Rachel – i’m so glad you liked them!
These burgers look & sound delicious! I have a tree nut allergy as well so any suggested alternatives for the nuts would be great! Lovely recipe Jeanine!
– xx Val xx
http://www.officialvalbarnes.tumblr.com
I haven’t tried it (so I can’t say for sure) but I’m thinking sunflower seeds would replace the walnuts just fine.
This veggie burger is DELICIOUS! I’ve already made it twice and I definitely will keep making it! I made a Bloody Mary ketchup to eat with it and it’s so awesome! Thanks!
Thanks! I’m so glad you like it – how do you make your bloody mary ketchup?
I make it with 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce. It is spicy and delicious! Makes the burger satisfying with some baked french fries to dip into!
My husband (who loves his meat) said this was the best veggie burger I have ever made. This is a keeper. I used regular quinoa instead of red quinoa.
Always love good, solid veggie burger recipes and I need more in my life! It’s got so many nourishing ingredients so I can’t wait to give it a go! That chipotle mayo sounds about like the most perfect thing. I’ll be dippin oven fries in that! Thank you for this Jeanine!
I am a fan of burger and I always make my own burger at home however, with beef and chicken patties. I didn’t know that you can make patties with black beans and walnuts. Should give this a try.
I can’t wait to try these!! Thanks for sharing!!
Prepped these last night and baked for dinner tonight. INSANE! Flavor was wonderful. I made a chipotle mayo and had the burger with avocado, red onion and argula. I’m in love. Thank you. Definite staple for my summer eating. I love ur recipes.
thanks Danielle – I’m so glad you liked them!
I decided to do a search, to find the perfect veggie burger recipe…well, i search no more! these are great, and all basic ingredients in my pantry…going to make a double batch now, and freeze for summer fun!!!
These are amazing – thank you so much for the great recipe! 🙂
I am a HUGE traditional burger fan, but after having to switch my diet earlier in the year to a more friendly paleo/glycemic diet (I.e. Beef is pretty much a ‘no’ for me in any shape or form, as to keep my hormone issues in check) I’ve tried so many bean burger alternatives to make – and I finally I found one that stuck together (yay!) – and tasted amazing!
Yours!
*Just as a side note for my go at the recipe: I didn’t have walnuts on hand, but I used almond meal as a substitute; and I used an egg rather than the flax egg. Both substitutions seemed to hold up. But I’d imagine if you were to stick to the recipe as is, it would still be great! Also, my oven heats up quickly, so instead of pre-heating at the beginning, I pre-heated while the firmed patties were resting in the fridge and I found that to be a-ok in my case.
Thank you again for the great recipe, and I’ll definitely be trying some more from your beautiful site! Cheers!
Thanks Kristen, I’m so glad you liked them! Thanks for listing your alterations too, I’m so glad you were able to use what you had on hand!
I think I might be allergic to quinoa. 😢 Do u know of a good substitute for quinoa? Cuz I’d love to try this recipe!!
you could try millet?
Like very much the recipes, they look healthy and delicious!!
Thank you so much for sharing…
Muakkkk
These were great. I did make some changes because of another recipe that I love. I adjusted the beat to a whole small beet and added a chopped date because I love the sweet taste they add. Due to the extra moisture from the whole beet, I also added a little oat flour to adjust the moisture content and then followed the rest of the recipe to a T. Loved them and your blog and both books! Keep it up!
DELISH! Easily the best black bean burger I’ve ever made. Will be making these regularly.
I love these burgers! Great flavor and texture, the quinoa and beets are great additions.
I’m so glad you loved the burgers!
these are the literal best black bean burgers I’ve ever made. they are SO FLAVORFUL!! Was looking for a gluten free burger, that didn’t use gluten free bread crumbs or oats. YUM!
These are sooo good. Making them nearly every week. Using 1 1/2 tsp cumin, 1 tsp ginger, 1/2 tsp cayenne and 1 tsp paprika (no cilantro). Serving with avocado lettuce, tomato and gochujang sauce.
I really enjoy making (and eating) these black bean burgers. I’ve tried several recipes, including my own concoctions and this is definitely our favorite vegan burger recipe. I love how it looks like a real burger with the red quinoa and beet color inside.
Hi Anna, I’m so glad you loved these!
hello!
I have started making your receipes for two weeks now, and wow just love all the vibrant colors and different ingredients!
I plan on making your quinoa burger, except I wanted to see if I could substitute. I don’t feel like making the trek into town again.
Can I sub:
Instead of Walnuts use Cashews
Instead of Quinoa and use a blend of quinoa/millet/buckwheat
Hi Den, I’m so glad you’ve been enjoying the recipes! I think these modifications should work – it’s hard to say if they’ll hold together the same way without trying myself.
Hi Jeanine,
I wanted to let you know I used the substitutes and the quinoa burger turned out wonderfully! Thank you so much for another delightful recipe. I can’t wait to try this again but next time try it without substitutes all the way!
I’m so thrilled to hear that, thanks for letting me know!
Incredibly tasty with good mouth appealing texture and visually attractive – like the comment says, seems like it would be yummy to meat eaters too. I used tomato sauce instead of tomato paste (I added a bit more quinoa to absorb moisture). I practice zero waste and don’t favor single use disposable parchment paper, so I skipped using it and put the burgers right onto a slightly oiled metal baking sheet — burgers didn’t stick.. I used quinoa from Loop (a no waste company where you return the container the quinoa came in). Way to go — substantive, healthy gluten-free vegan burger — thank you!