Vegan Black Bean Quinoa Burgers

Close up of a bean burger topped with summer vegetables.

Vegan Black Bean Quinoa Burgers

Gluten free and vegan black bean quinoa burgers. With hearty Mexican-inspired flavours and healthy whole food ingredients, then baked for an even easier weeknight meal.

Course Main Course, Mains, Pantry Recipes

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 443kcal

Author Alexandra Daum

Ingredients

1 small red onion ~60 grams or 2.1 oz
3 cloves garlic
300 grams (1 ½ cup) black beans cooked or canned, rinsed well
150 grams (1 cup) cooked quinoa
40 grams (¼ cup) sunflower seeds
2 tablespoons olive oil
Juice 1 lime or lemon ~2 tablespoons
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon dry oregano or small handful fresh
½ teaspoon sweet paprika
½ teaspoon cayenne pepper to taste
½ teaspoon black pepper
½ teaspoon maple syrup

Metric - Cups

Instructions

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In the bowl of a food processor fitted with a blade attachment, pulse the onion and garlic until finely chopped. Add the remaining ingredients, including the spices, and pulse until the mixture comes together.
1 small red onion, 3 cloves garlic, 300 grams (1 ½ cup) black beans, 150 grams (1 cup) cooked quinoa, 40 grams (¼ cup) sunflower seeds, 2 tablespoons olive oil, Juice 1 lime or lemon, 1 teaspoon sea salt, 1 teaspoon cumin, 1 teaspoon dry oregano, ½ teaspoon sweet paprika, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon maple syrup
Divide the burger mixture into four equal parts and form into patties about 2cm high. Place onto the prepared baking sheet, and bake for 30-35 minutes, or until golden.
Serve the burgers hot with buns (or lettuce), topped with tomato, peppers, rucola, and pickled onions, plus your spreads/sauces of choice.

Notes

• If the burger mixture is too soft, stir in a tablespoon or two of chickpea or buckwheat flour.

Nutrition