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 just made these and they are very good!! I did follow instructions but added more garlic and chopped up some yellow bell peppers. Sauteed all of this with the onions and sun dried tomatoes. I then added some garlic powder, black pepper, a dash of chipolte chili pepper, and 1/4 teaspoon of red pepper flakes (from another comment). I let all this simmer till almost all of the water evaporated. I did use more than 3/4 of the beans and quinoa in the food processor with the mixture - then stirred in the rest of the beans and quinoa. I did as another cook suggested and put them on parchment paper. When flipping them over they held together like a champion. Hubby said very delicious. Will definitly make again. Very satisfying.

Elaine Wright - 2014-12-15 01:16:55

Yum

Katherine - 2014-11-30 22:13:26

I followed the recipe and since there is no biding Ingredient they did not hold together but the taste was really good. What can I do to hold the burgers together?

Vivian Cuentas - 2014-11-30 01:42:22

This is my favorite bean burger recipe! It needs a little extra steak seasoning, but this is definitely by go-to recipe.

Olivia - 2014-10-07 19:02:50

These burgers are delicious but not as written. It requires some doctoring to give them some punch. Like someone else who posted, I put red pepper flakes in it. I also used a special sauce from Costa Rica called Salsa Lizano. Consistency is solid, they held together well.

Larry Mayer - 2014-09-22 00:21:19

For anyone from Costa Rica, we know you will use Salsa Lizano as a sub for steak sauce. Um. Order on line or find an exceptional Latin market.

Larry Mayer - 2014-09-21 16:09:19

Thank you. I was getting a little tired of brown rice and vegetables for Dinner. I am now thinking outside of the box.

Astrid Gulley - 2014-09-16 14:31:12

Can I sub anastazi beans for the black beans?

Anne - 2014-09-08 23:43:22

Very good. I added 1/4 tsp red pepper flakes for a punch of flavor.

Marilynne - 2014-08-16 21:31:52

Any idea on calorie count and other nutritional info??

Vern - 2014-08-06 00:21:19

I find when baking veggie burgers of any kind, it works great to line the baking pan with parchment baking paper rather than oiling the pan. The burgers, which are often fragile & hard to flip, will flip over nicely on the parchment. They also brown up great. I'm going to try this black bean burger recipe today & intend to sub chopped red bell pepper for the sun dried tomatoes (which I'm not crazy about) & will add some finely chopped carrots to it to for some crunch. For those who complained about them not having enough flavor, just add more garlic & salt & pepper! If you're a cook, you should know how to improvise.

Bernadette - 2014-08-02 14:11:44

Love quinoa burger recipe

Gira - 2014-07-31 04:31:33

How many calories per serving? Thanks!

Maurina - 2014-07-22 17:14:13

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