Quinoa Black Bean Burgers: Easy gluten-free vegan recipe makes hearty and delicious veggie burgers.
The quinoa black bean patties are somewhat crumbly when raw, but hold together well when cooked. Cook the burgers longer and at a lower heat than you would for most veggie burger recipes.
Serve with salsa and guacamole for an easy Southwest-style veggie burger feast.
Total prep & cook time: 45 minutes
Makes 6 to 8 patties
Nutrition Data, 73g Serving: 167 cal, 25g carb, 5g fat, 232mg sodium, 5g fiber, 5g protein, 1g Sugars, low cholesterol, good source Dietary Fiber and Vit. C. Estimated glycemic load 12
Serve with hamburger buns; toppings such as lettuce, baby greens, red onion, avocado, pickles, etc; and condiments such as ketchup, veganaisse, mustard, salsa, guacamole, etc.
Store leftover patties in an air tight container in the fridge for up to 3 days. Heat in a frying pan for 1-2 minutes on each side before eating.
Question: I love all your recipes, cooking and prep tips, all of it. You've helped keep me going with my desire to become vegan. The first of your recipes I've tried and LOVE and share like mad, quinoa black bean burgers. However, mine turn into a big bowl of crumbles more times than not. Please, help, suggestions. I've added 1-2 tsp of olive oil, it helps, a wee bit. I love the flavor, but really want to eat as a burger. Although, I love it as taco filler, too. I use less bread crumbs, to keep down the carbs. Thanks, Laura M.
Answer: I've changed the recipe: reduced the bread crumbs, added tahini, and a bit of water. If it's still crumbly, instead of the oil, add 1 Tbsp at a time of water or vegetable stock to moisten the mixture - Judith Kingsbury
Your comments & questions help improve our recipes, so don't be shy! Contact Us