nutritional information

Per Burger:

  • 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

Black Bean-Quinoa Burgers

Black Bean-Quinoa Burgers

Serves 8

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

1. Stir together quinoa and 1½ 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.

July/August 2011 p.60

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a - 2014-04-15 20:34:09


T - 2014-03-29 19:55:12

I made these last night. I think adding a 1,1/2 water to the sauce pan left me with too much moisture that did not evaporate enough. I had to bind it up adding more Black beans and some more Quinoa. Next time, I’ll add less water. Other than that, taste wonderful. I put avacado on them. To the person that said they don’t use “steak seasoning” because they are vegan, there is no meat in this, not in mine anyway. These are spices. This is coming from a Veggie by the way. If you are not using because of the name only...I get it.

Rebecca Egan -Nunez - 2014-03-27 19:55:08

For the people who wants to print this without the picture and comments just copy and paste, open a document file than right click to open a (new) text document open it and paste than save. Call it what you want. I have a file called recipes and I store them in there. Or you can paste in a Microsoft Office Word program and delete the picture if you don't want it. You can than print it from there. Don't forgat to save you file.

Lise - 2014-03-27 17:58:32

I would like to print your recipe for the vege. burger, but I do not want pictures + other....just the recipe. Please make this available. We all want to save ink! Thanks, Cleon

Cleon - 2014-03-26 17:45:05

found these on my Facebook

Marcia - 2014-03-25 22:42:49

Can these be frozen? Should they be baked first and then frozen. Or frozen then baked. I would love to make these for my daughter to have around When the rest of us have a hamburger- also could they be grilled?

Michelle Unruh - 2014-03-25 20:08:12

Black bean-quinoa burgers

Maureen - 2014-03-09 17:36:15

These are great! My super fussy hubby loved these too!

Tamara - 2014-03-03 01:10:25

I used "flax eggs" for binding -- 2T ground flax seeds simmered for 5 minutes in 6T water, cooled a little before adding to the mix. Didn't have steak seasoning (I'm a vegan!), so used chili powder and salt. Very nice, will try again with some bread crumbs, perhaps...

Steve Key - 2014-02-26 04:11:08

Try it

Me - 2014-02-25 02:06:59

Noticed lots of comments about too much liquid or mushy burgers. They turn out perfect for me every time, and I can barely boil water. Check how well the quinoa is cooked - it MUST have the liquid fully absorbed (not just mostly absorbed but totally absorbed). A friend of mine who is an excellent cook made some quinoa for me recently and hers was watery as if that was normal. Quinoa needs to be like rice - if you think you need to drain it after cooking, think again. You need to continue cooking.

Mad Igor - 2014-02-23 22:52:46

Looked up quinoa burger and was happy to find one from Veg times (I subscribe to it already). Don't know how I missed it as I scour the mag from cover to cover each month.

Dana Wasserbauer - 2014-02-09 00:40:51

What's in a steak rub? They vary quite a bit: a lot are just salt, pepper, dried garlic, and dried onion (some times some citrus, they're kinda boring). Bobby Flay has something more interesting (mustard, coriander, chilies) that would probably be good for black bean burgers:

Quynce - 2014-01-31 18:28:31

OMG! These burgers rock!! I was concern about the moisture comments I read previously, but I didn't have any issues. I used red quinoa, which gave it a wonderful nutty flavor. I have a sun-dried tomato bread dipping sauce in the fridge to sub for the sun-dried tomatoes, and a spice rub I used last summer for the seasoning. WOW! Did the rest like a regular burger (egg and panko for binding) and baked. So for all you nay-sayers out there, here's a reminder. A recipe is just a guideline. Use your creativity and what you have in your kitchen and make your own! If you're looking for "picture perfect," ain't going to happen, but just because it didn't work for you the first time, doesn't mean the second time will be just as bad.

John Bumanglag - 2014-01-25 20:18:54