Who says you can’t have a burger? Okay, this black bean and quinoa burger does not taste the same as a beef burger, but it is really delicious. It is definitely my choice when I want a burger, but I’m cutting back on red meat.
You will see a lot of claims that say veggies taste the same as meat — sorry friends, I will not lie to you like that. Although, I’m not always in the mood for meat, but I’m always in the mood for a burger.
I’ve been making these for years and I’ve found that you can sub out the grains in this. So, while the title says quinoa, you could use brown rice, or a blend of quinoa and brown rice — they all work really well.
What’s great about this black bean and quinoa burger is that there is no egg. It’s held together by smashing the beans, they create a thick paste like consistency. Then when the burger hits the hot oil, it creates an instant crust — so good! I hope you can see it in this picture.
These also keep really well. If I’m home alone, I’ll make up a batch of these and store the rest in the freezer. Then, just thaw overnight in the fridge and it’s like you just made them today.
I typically don’t ruin the vegan vibe by putting cheese on it and stick with veggies and maybe a little mustard. Guacamole tastes AMAZING with this too!
If you need a side, may I suggest the following:
You definitely don’t need a bun with this, or you could serve open faced. You could also make meatballs and sear them off in the skillet — perfect for little hands!
If you like this recipe, feel free to leave a comment and let me know!Print
1 cup cooked quinoa OR a brown rice and quinoa blend – they both work great!
1, 15 ounce can black beans, drained and rinsed
4 tablespoons extra virgin olive oil, divided
1/4 cup finely chopped shallot
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon paprika
Toppings of your choice: Lettuce, tomato, pickles, onions, etc.
Cook your quinoa according to package directions and set aside.
Add the black beans to a mixing bowl and smash them until they look like a bean dip with a few chunks of bean left whole.
In a small skillet over medium heat, add 2 tablespoons of the olive oil, shallots, and garlic. Saute for 2 minutes. Add this to the beans.
Add the salt, cumin, paprika, and quinoa to the bowl with the beans and mix everything together.
Form 4 balls and then shape into burger forms.
If making ahead: Wrap each one in plastic wrap and store in the refrigerator or in a freezer bag.
If making now: In medium or large skillet over medium heat, add the olive oil and let it heat until it shimmers. Carefully place the burgers in the skillet – you will hear a sizzle and this give your burger a nice crust.
Heat for 3-4 minutes on each side until heated through.
Keywords: vegan, burgers, black beans, quinoa, BBQ