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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For those who wanted a little more crispiness and/or seasoning, try cooking the quinoa in a veggie broth that has a nice amount of carrot and/or tomato in it. I still had to cook longer to get crispiness, but they came out a little caramelized and I busted 'em up for salad toppers. (Not really a bun person.) Tinkering works for this recipe, thanks!

Beth. - 2014-07-20 02:14:58

Tried this recipe for dinner tonight and they turned out really delicious. I think they don't hold together enough for grilling and I did bake them 20 minutes on both sides to get them to be sort of crisp on the outside. Not sure why people were having trouble with the liquid. I poured the water in 1/2 cup at a time just in case, turned the heat up to high and it cooked off with no problem. The only thing I'll say negative about the recipe is that I only got 5 patties using 1/2 cup mix for each. We are only 2 people though so we still have leftovers. :)

Steph - 2014-07-14 23:30:07

Glad I tried this Black Bean-Quinoa burger recipe, but won't make it again. Too bland. Vegetarians need a little 'spice' as well in their cuisine.

syndear - 2014-07-14 20:47:50

This recipe barely made 5 patties. Very tasty but would never be as thick as the photo unless they were sliders. I measured a scant half cup for each patty.

krystal - 2014-07-14 02:02:57

Here it is! XO K

K - 2014-07-13 19:31:44

I'm not sure what I did wrong. The only item I left out was the steak seasoning because I didn't want a meatless dish that tasted like meat. Unfortunately I wound up with 8 mounds of baked mush. Everything smelled good though so if anyone has any suggestions on how I can actually get patties that hold together next time It'd be much appreciated!

Michael Fishman - 2014-07-13 00:07:24

I found the recipe to be perfect just as written. I used dried sun-dried tomatoes and cut them into very small pieces. The water was the perfect amount, I just gave it a little longer to boil down. I used the K.C. Masterpiece steak seasoning and it made the burgers perfect.

Elliott - 2014-07-07 01:38:39

Not sure what I did wrong - followed the recipe to a T but they fell apart. Even tried to fry them in a pan with no success. At least the crumbs were tasty.

kat - 2014-07-06 13:39:39

I would use 1c water to cook 1/2 cup quinoa. And, best to cook quinoa without a lid on the pot (unlike rice). Get the right simmer and it is always perfect. I also rinse quinoa first. Love black bean burgers. Thanks

kbella - 2014-07-05 01:29:39

My only complaint is that they are a little mushy and I would have liked them crispier. Mayne I will pan fry these next time. Otherwise, I absolutely loved them!

Erica - 2014-06-29 00:54:11

looks wonderful, am going to try tonight

sue - 2014-06-21 08:06:54

This is one of my favorite bean burger recipes I have tried, but I made some changes to get the texture I like (not mushy). I think 1.5 cups of water is too much for the paste mixture ingredients. I only added a 1/2 cup and it took forever to cook the water down. After following the directions, they didn't have enough chunky texture for my liking (to much bean/quinoa paste to whole bean/quonia ratio) so I added another 1 cup whole beans and another 3/4 cup of cooked quinoa. It is the season that really makes them tasty though - I made steak season from the Spice House ( and it was very good! Next time I'll probably add some carrots and celery so there are more veggies in them and some crunch.

Terri - 2014-06-10 18:53:13

just too much salt...

charlie - 2014-06-10 17:40:48

Always comes out too watery, i suggest using less or no water. Still a great recipe though! If too watery, add some flour and they turn out fine. I quite enjoy making these! c:

Vicky - 2014-06-07 21:32:54

These are awesome! I subbed Italian seasoning and also added a grated carrot and caramalized onions. I put 1/4 cup of whole wheat flour and instead opted to cook them between some parchment paper on my panini press. I served them on some marinated and grilled eggplant, topped with arugula and a slice of mozzarella cheese (baked until the cheese was oozing). Thanks for the recipe!

Chantelle from Calgary - 2014-06-06 20:45:10