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Black Bean-Quinoa Burgers

Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup quinoa
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1 small onion, finely chopped (1 cup)
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6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
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1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
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2 cloves garlic, minced (2 tsp.)
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2 tsp. dried steak seasoning
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8 whole-grain hamburger buns

Instructions: 

  1. Stir together quinoa and 1 ½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)
  2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
  3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.
  4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

Nutrition Information: 

Calories: 
215
Protein: 
9 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
438 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

Sooooo good! I substituted red wine for the water in step two and reduced it down- super tasty!

I followed the other commenter's advice and reduced the water to 3/4 cup, also, instead of steak seasoning, I used mesquite marinade (vegan/powdered) I have for my meat eating sweetie...and these blew us away. My omnivore hub and kids ate them up, im a vegan and I loved them!

These burgers were delicious! The only thing I would do differently is cut back on the garlic because the steak seasoning I used had garlic in it as well. I even had meat eaters choosing these burgers over the meat burgers. I will definitely be making these again!

These are absolutely delicious! I love them!

Just happened to have some leftover black beans that needed to be used. Followed the recipe to a T. They were amazing!!

Do these stay together well?

What can you substitute for the steak seasoning to keep the sodium low?

Here is the recipe I was speaking of. It's not from Yeah Burger, but my friend made a comment on fb tabout eating there that day that made me think it was. Bet it's good though.

My loved the flaver, however my burgers ended up being gooey...what did i missed? what's the secret to made them crispy?

These burgers are to die for! I added a bit more garlic and YUM!!! I will be making these again for sure!

Nice flavor, however, they did not stay together. Too sad.

This is delicious!

I used garbanzo beans (ran out of black beans) and they were delish!

I've made them 3 times now. After the first trial, I reduced the water to about 1/2-3/4 of a cup...otherwise I couldn't get the burgers to stay together. Delicious!

These were the best veggie burgers. I scooped out half cup portions with a measuring cup, then dumped it on my hand and flattened a bit, looked exactly like a burger. They were really good. I made a chipotle mayo to spread on the bun. Delish.

Fantastic burgers! My son (5 years old) and husband loved them. Will definitely make again.

its awsome!!!!

Why would a vegetarian have steak seasoning? And I'm not going to buy some, so give me seasoning I have, please.

Loved this burger.... I added corn and spinach at the end just because im crazy and they still turned out amazing. Reduced water to 3/4 cup they formed alot better

A true New World burger, for sure! I may try to sneak a bit of fresh summer corn kernels in, to make it even more New World.

I haven't make them yet, but I will use cumin, black pepper, oregano, onion powder, ground coriander, little cayenne pepper and salt instead of steak seasoning.

steak seasoning is just herbs and spices so its nothing to be afraid of,but if prefer to make it your self here is a quick recipe to keep some on hand: 4 tablespoons salt 1 tablespoon black pepper 1 tablespoon dehydrated onion 1/2 tablespoon dehydrated garlic 1/2 tablespoon crushed red pepper 1/2 tablespoon dried thyme 1/2 tablespoon dried rosemary 1/2 tablespoon dried fennel crush with mortar and pestle

great idea Betty and an i think i will add Turmeric along with the spices you suggested.

These burgers came out pretty yummy, but are only a weekend option for me since it took me about an hour to prep the burgers before i even started cooking. I made half of them according to the recipe and added about 1/8 tsp. of cayenne pepper and 1/8 tsp. of red pepper flakes and they had just the right amount of kick without being too spicy. Wonderful recipe!

Great tasting burgers. Unfortunately my burger didn't stay together(still ate it though). Not sure what I did wrong but I will definitely try again!

I made a steak spice from a recipe I found and it is good too. I plan to use it in this recipe: 2 Tbsp paprika, 2 Tbsp black pepper, 2 Tbsp salt, 1 Tbsp garlic powder, 1 Tbsp Onion powder, 1 Tbsp ground coriander, 1 Tbsp dill, 1 Tbsp red pepper flakes.

I forgot to say that there is somethng wrong with the recipe. The "batter" turned out really runny and I had to keep adding the things I thought to make them stick together, like flour (lots and lots) and corn starch. It was frustrating. Eventually they firmed up enough to spoon them out on baking sheets though. I would really reduce the water amount.

Hi I made a very similiar recipe and had to add rolled oats,less liquid and 2 eggs before it would form well...I also have used muffin tins to make this recipe.

I too felt that "dough" was too wet and would reduce it as well. I think they'll firm up better after baking. I used canellini beans because I didn't have black beans. Also, instead of steak seasoning, I used some chipotle sauce. This is the 3rd or 4th burger recipe so far, and I have to say this is clearly my favorite.

The burgers tasted good but were way too mushy. I had to drop the mixture onto the baking pan because it was way too wet to form patties. Next time I would use about half the water.

This is my first time and this vegetarian/vegan thing and I made these burgers last night and they were awesome next time though I will cut back on the water because my mix was to lose to make the patty's so I called vegetarian times for help and they said to use some wheat flour, and I think I wil cook them a little longer too. I think I am going to love this life style change! Oh and I was wondering if I can freeze them after I cook them and can I grill them also?

Made these for my granddaughter--and sampled at least three burgers worth before getting them in the oven -- great flavor -- would make a great dip. I will need to simmer a little longer so there is a little less liquid before processing. Will be making more for the freezer so she can take them to college.

My "batter" was also too runny to form patties, even after reducting the amount of water. I added panko bread crumbs; thickened the mixture up nicely and added a nice little crunch after baking. Definitely a make-again recipe!

I cannot WAIT to make and eat these bean burgers. The recipe seems magnificent!:)

I used a mesquite seasoning and it was very good but too wet. I had to cook them a little longer for them to stay together. If I read the reviews before I made it I would have reduced the water to half a cup.

Very good but next time I'll use less water... they dind't stay together for me.

try adding candied jalapeños. (just take 1 cup thin sliced jalapeños and add to 1 cup of sugar to 1/2 cup water and bring to boil. Add about 1/4 cup corn with the jalapeño to the recipe and yum!!!

absolutely delicious !!!! I will also use less water and try rolled oats and or breadcrumbs ! My family loved them and we'll be eating these again !

absolutely delicious !!!! I will also use less water and try rolled oats and or breadcrumbs ! My family loved them and we'll be eating these again !

i reduced the water to about 3/4 c and simmered until it was evaporated. was able to form patties but after baking them for 20 min tried to turn them over and they fell apart..:( any suggestions..my son eats vegan so adding egg as a binder is not an option....

Made these twice now and both times were a HUGE hit. This last time I added a 1/4 cup Tempeh and 4 mushrooms and it floored us. Great recipe thanks!!!

Lisa, oats would work as a binder--try 1/4 cup or so.

Oh my goodness! Delish! After reading the reviews, I reduced the water to 1 cup. I didn't read the directions very carefully and put in the whole can of beans. It came out amazing. Very good!! Thank you!

The best binding mixutre is besan flour, otherwise known as chick pea flower, and yummy too. Not sure how it mixes with these beans,so experiment first.

Really good- moist and flavorful! When cooking the bean mixture, I found it took almost 20 minutes for all that water to boil off so I'm planning to lower the amount of water for next time. I was afraid to leave too much water that they would be too juicy and not stay together. I topped my sandwich with salsa. They heat up really well as left overs too!!

These came out nice and crusty and delicious. I reduced the water to 3/4 cup too, and also added the 1/4 cup oats (suggested above)as a binding agent. I used a cookie sheet with non-stick aluminum foil (so, no spray needed) and an egg ring as a mold for the burgers rather than my hands which got rather messy the first time. I increased the cooking time from 10, to 15 minutes after the first flip.

These burgers are the best!! I increased the cooking time by 10-15 minutes and increased the temperature to 375. I will try the oats the next time as a binding agent and reduce the water. YUM-O!

Instead of using any water in the black beans I just sautéed tem with the onions and spices. Mixed them with the quinoa in a bowl and the beans mash nicely to a perfect consistency. Takes less prep time and no need to dirty a blender!

I made these last night and they were great, thanks to all the comments and suggestions. I used 1/2 cup of vegetable broth instead of so much water and then added about 1/2 cup of rolled oats to help bind the burgers after the mixture had been blended in the food processor.

I will never buy another frozen veggie burger again!! I love this recipe and my toddler couldn't get enough. I also reduced the water to 3/4 cups and used a cookie cutter for a burger ring. It made enough to freeze for another meal during the week. This will be a staple in home from now on YUM!!

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