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
Vegan

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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comments

I made these for my friend's surprise birthday and everyone loved them. I added a can 19 oz can of lentils as well as the black beans and seasoned the mix with tandoori, cumin, turmeric and caraway seeds then added rice cracker crumbs.

Stephen - 2013-05-20 07:02:00

The healthiest burgers I have made and eaten. I have already begun conjuring ideas of what else to put into this mixture & after reading others comments I will love the future of veggie burgers!

Marty Leake - 2013-05-16 11:37:41

Make these!

Olivia - 2013-05-15 14:42:15

I have been making these burgers for a few years now. Here is my 'secret sauce': I add a log of tofu (7 oz) when cooking the beans with the sun dried tomato/onion saute, I use vegetable stock (the water from steamed broccoli is what I normally use), and I use a cup of walnuts (1/2 cup in the mixture and 1/2 cup when adding the whole quinoa). I also cut down on the water when making the Quinoa, using 2 cups water to 1 cup Quinoa. This is the BEST burger I've had! Ken - 2012-12-01 18:09:37

Molly Cook - 2013-05-09 14:12:11

I made these burgers for 8. In the end it all worked out and they were tasty. But...you need more beans and quinoa for sure. I used 2 cans of black beans, should have doubled the quinoa but didn't have time added almost 2 cups of oat bran (luckily on hand) until the mixture was thick enough to form patties. BBQ'd on the grill over coals with hickory for some added flavor. Warning: a hot grill will burn the side within 5 minutes. Funny enough, my guests liked the crunchy over cooked result.

Bill - 2013-04-22 01:11:51

I made these for the first time and they were delicious! A little gooey in the middle but I'm sure the leftovers will solidify a little. Ate mine topped with avocado and tomato with a fork (no bun...gluten allergy).

Rachel - 2013-04-19 01:28:11

These rocked! Got the highest honor from my 10y who said I "could make them again". Instead of a bun, we used Brownberry Sandwich Thins and topped each burger with 1/4 avocado (in slices) and sliced tomatoes.

Jeanelle - 2013-04-08 00:44:19

Very tasty and quick to make. I added some Bragg's amino acids and they turned out delicious.

Claudia - 2013-03-20 00:05:54

I made these burgers for the first time last night and loved them! I've made black bean burgers before but never with quinoa. Instead of steak seasoning, I used a combination of Dijon mustard, cumin, cyan pepper, salt and pepper. They turned out great. I also used about a cup of liquid when simmering the bean/onion mixture because 1.5 seemed like way too much. I didn't have a problem with the mixture sticks together like others did and they seem to stay in patty form better after cooking if you let them cool first.

Brittany - 2013-03-18 14:49:25

I eat a lot of black bean recipes but this one is not a keeper. The steak seasoning has a lot to do with the flavor so maybe I used one I used wasnt good for this recipe. May make again using a different steak sauce.

Susan Booker - 2013-03-12 23:50:22

Made this recipe exactly except for I followed other comments and only used 3/4 cup liquid for boiling the bean/onion/tomato mixture and whenever it called for water I used veg broth. We liked it a lot! Used an immersion blender instead of a food processor. Wasn't runny or mushy, came out perfect. Got a nice crust as well. I really don't like beans and I liked this.

Stephanie - 2013-03-03 00:31:29

0 to 10 I rate this recipe a 1. The flavor was ok but the burgs did not stay together. I added flax flour and tried another batch - same issue. Tried flax and frying, they were flat and oily and not any better. Tried another 4 ideas that didn't work out. This is the first recipe I have had to recreate to work and failed each time. I give up.

Blu Smith - 2013-02-28 18:55:07

Followed this recipe to the letter, and had issues; the burgers don't stay together. Vegan for nearly six years now, and this is the first time I've had any sort of issue with a patty recipe, first time or otherwise. Don't know what it is - maybe lack of a good, cohesive binder?

At Sea Level in Alaska - 2013-02-18 03:21:37

Can you freeze these burgers?

caterina - 2013-02-17 19:26:37

These are the best burgers ever! I found this recipe last year and have turned many people into veggie burger lovers, but lets be honest, they really aren't burgers. I don't normally care for veggie burgers, very bland even boca, but those you can grill. This recipe is for the oven so you don't get that grill flavor but who cares! I also use 2 cups water to 1 cup quinoa, and serve them on whole grain sandwich thins with fresh avocado slices. Yum

Jessica Feliciano - 2013-01-04 05:44:28