Black Bean and Quinoa Veggie Burgers

by Jess on April 1, 2013

in Main Dishes, Recipes, Vegetarian, Weeknight Meals

Black Bean & Quinoa Veggie Burgers

No matter how excited I get about finding a great recipe like a citrus honey cake made with polenta or the perfect whole wheat pancakes, I still love all the experimenting that goes into discovering something new. It strikes me that there are two ends of the spectrum when it comes to cooking. On the one hand, we follow a recipe to the letter and on the other we look at a pan like a blank canvas – throwing ingredients in with abandon to see what comes out. Likely most of us have moments of each, yes?

I have neglected this space for the past week, but it’s not because I’ve been without a wooden spoon or a sink full of dishes. I’m tempted to blame my silence on the heat. (It got so hot today that I was surprised that the whole city didn’t melt before my eyes.) Frank has been out of town for work, so the silence is because I’ve fallen deep down the rabbit’s hole of the experimental side of the cooking spectrum. I’ve been creating and combining and concocting new things (all in the highly air-conditioned confines of my apartment). It’s the kind of freeform cooking that produces some duds for sure, but also some of my all-time favorites (Szechuan Green Beans, White Chicken Chili and Chocolate Chip Peanut Butter Cookie Cake to name a few).

So while there’s a bit more experimenting to be had this week in my quiet kitchen where there’s no one to question that fact that I’ve had three varieties of gazpacho for dinner three nights in a row, I still wanted to pass on this beauty of a recipe for which I followed the original, and couldn’t have been happier with the result.

Black Bean & Quinoa Veggie Burgers

I found these black bean and quinoa burgers first thanks to the lovely ladies at Feast on the Cheap and have made them several times since. I form the patties a bit smaller than the original recipe calls for and freeze them. Thawed and baked, these are an incredibly satisfying vegetarian dinner. Frank and I have had them numerous Fridays during lent this year – vegetarian and oh-so-simple, they’ll continue to be a hot weather staple.

Black Bean & Quinoa Veggie Burgers

Black Bean and Quinoa Veggie Burgers
 
Prep time
Cook time
Total time
 
Healthy, flavorful veggie burgers made with black beans, quinoa, and corn.
Author:
Recipe type: Vegetarian, Main Dish, Burger
Serves: 10
Ingredients
  • ½ cup dry quinoa
  • 1 tsp olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • ½ tsp Kosher salt, divided
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 Tbsp tomato paste
  • 1 large egg
  • ⅔ cup frozen corn
  • ½ cup cilantro, chopped
  • 1 and ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ cup rolled oats
  • ¼ cup oat flour
For serving:
  • 10 sandwich buns
  • lettuce
  • 1 avocado, sliced thin
  • 1 recipe creamy Southwestern yogurt sauce (below)
Instructions
  1. Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and allow to cool.
  2. Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
  3. Stir in the tomato paste, egg, corn, cilantro, cumin, chili powder, and remaining ¼ teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
  4. When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.
  5. Serve patties on buts with lettuce, avocado slices, and yogurt sauce (recipe below).
Notes
Adapted just a smidge from the original by The Foodie Physician and found through Prevention RD and Feast on the Cheap.
Nutrition Information
Serving size: 1 burger patty (not incl bun or toppings) Calories: 226 Total Fat: 2.6g Saturated fat: 1g Carbohydrates: 40g Sugar: 2g Sodium: 132mg Fiber: 8g Protein: 12g Cholesterol: 19mg

 
Creamy Southwestern Yogurt Sauce
 
Prep time
Total time
 
Author:
Ingredients
  • ¾ cup plain Greek yogurt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • juice squeezed from ½ small lime
  • pinch of salt
Instructions
  1. Whisk together all ingredients. Refrigerate for at least 1 hour and up to 3 days.

 

 

{ 26 comments… read them below or add one }

1 Katrina @ In Katrina's Kitchen April 1, 2013 at 9:11 pm

This is the perfect burger to me! I’ll take one to go :)
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2 Claire @ Claire K Creations April 2, 2013 at 5:19 am

I shall look forward to seeing the results of your experimenting Jess! I don’t know if I could get a vege burger past my husband but I could try. The buns look so fluffy and soft!
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3 Cassie | Bake Your Day April 2, 2013 at 6:49 am

we eat black bean burgers all the time. These are perfect!
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4 Caroline April 3, 2013 at 6:31 am

Okay, these look incredible…just saw the photo re-posted on tumblr. Definitely going to give them a try tonight! x
Caroline recently posted..back in action. [avocado, chickpea & quinoa salad w. lemon-mustard vinaigrette]My Profile

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5 Jess April 3, 2013 at 9:27 am

They’re super addictive – enjoy, Caroline!

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6 Caroline April 4, 2013 at 2:59 am

Made them last night and they were incredible! I’ll post soon and be sure to link back to you. :)
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7 Ashley April 3, 2013 at 7:24 am

I love a good veggie burger – these look great! Especially that southwestern yogurt sauce … I have a feeling that would be pretty awesome smeared on a lot of things : )
Ashley recently posted..Sausage, Red Pepper and Arugula PastaMy Profile

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8 Jess April 3, 2013 at 9:31 am

So true, Ashley. I had leftovers of that sauce and I had it over rice and a sort of Spanish meatball that I’ve been working on a recipe for – delicious!

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9 Katie (The Muffin Myth) April 3, 2013 at 1:40 pm

Yummmm!!! These look great. I tend to find most veggie patties a tad on the bready side (all those binding oats and bread crumbs) so usually have then sans bun, but those buns look so dang cute! I like that these use quinoa and oats as the filler / binder rather than traditional bread crumbs. Definitely pumps up the nutritional value of the recipe. I’d love to make a batch of these mini and make little veggie burger sliders. So cute!
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10 sally @ sallys baking addiction April 4, 2013 at 1:12 am

saving this burger recipe, Jess!! it looks like darn near perfection! I’m in charge of family dinner next week with my fiance’s family. And two of them are vegetarians. I’d love to make these!
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11 Nicole, RD April 4, 2013 at 8:48 pm

Stunning photos! I’m so glad you loved these as much as us :)

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12 Jess April 4, 2013 at 10:31 pm

Nicole – thanks so much for the fantastic recipe! These are a new favorite around here. So glad to have found your site!

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13 Jess April 10, 2013 at 5:30 am

Yum! If I freeze some of them, do I do it before or after cooking them? Thank you!

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14 Jess April 10, 2013 at 8:53 am

Jess – freeze them before cooking. They’ll be a bit dry if you freeze them after cooking. It’s best to allow them to thaw completely after pulling them from the freezer, and before cooking, but not completely neccesary. I’ve moved them from the freezer directly to the oven and they came out great!

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15 Jess April 11, 2013 at 11:20 pm

Thank you!

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16 PolaM April 10, 2013 at 11:59 am

Those patties look deliciously moist! I think I will make them too!
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17 Karista April 15, 2013 at 12:22 am

Jess these look delicious! My oldest daughter and I are always on the lookout for new quinoa recipes. Perfect for spring and summer :)
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18 Kiran @ KiranTarun.com April 15, 2013 at 12:51 pm

ohmygosh! The patties looks so moist!
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19 The Mistress of Spices April 19, 2013 at 11:30 am

I’ve been looking for some good veggie recipes that are high in protein…looks like this would fit the bill! Love the sauce recipe as well.
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20 Jess April 19, 2013 at 12:45 pm

Oh yes, if you’re looking for protein, these are it!

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21 Sonali- The Foodie Physician April 26, 2013 at 1:29 am

Great post and beautiful photos! I’m so glad you liked the burgers! As credited by Prevention RD, the original recipe is actually mine. Is there any chance you could site my blog as the original source? Thank you :)

http://www.thefoodiephysician.com/2012/06/dining-with-doc-black-bean-quinoa.html

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22 Jess April 26, 2013 at 4:53 pm

OF course Sonali – I’m so sorry to have missed including the link the first time around – all has been updated! And thank you for the AMAZING recipe!

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23 Lindsey May 8, 2013 at 8:43 pm

these veggie burgers sound awesome. there are so many recipes out there for them, but these incorporate so many of my favorite ingredients. lovely recipe.
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24 Deb July 1, 2013 at 8:05 pm

Curious about step number 4?

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25 Jess July 2, 2013 at 12:48 am

Deb – thanks so much for catching that and taking a minute to send me a note. The instructions for the yogurt sauce have been pulled out since they are included below. Should be fixed now.

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26 Deb July 3, 2013 at 9:07 am

These are amazing! So yummy… I added some Herdez red salsa and mixed mayo, lime juice, garlic powder and cumin for the sauce. DELISH!

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