Black Bean & Quinoa Veggie Burgers

Lately I have been trying to incorporate more quinoa in my family’s diet. For those that are unfamiliar with quinoa, it is a tiny starchy seed that is rich in protein, iron, potassium and fibre. It is so versatile and can be easily replace a grain and can be incorporated into many recipes.


My latest culinary creations is the black bean and quinoa veggie burger. I have been working on this recipe for myself, my mom who recently has become a vegetarian, and for all the vegetarians out there, especially now that BBQ season is here. I have to admit that I was pretty skeptical as to how good a quinoa and bean burger could actually taste and it took a few tries to get the recipe just right, but I am quite happy with the end result. You might be wondering why I go to the trouble of making a veggie burger when they are readily available at every grocery store. The reason I avoid buying veggie burgers is for the mere face that they contain textured soy protein. You can read why I avoid textured soy protein HERE. Although veggie burgers with textured soy protein are quite delicious, bean burgers are definitely more healthier.

Black Bean & Quinoa Veggie Burgers RECIPE

Makes: 6 regular-size burgers


  • 19oz can of black beans (I used Ives Veggie Organic Black beans)
  • 3/4 cup cooked quinoa (I used black and golden quinoa)
  • 1/2 cup bread crumbs or crushed cornflakes
  • 8 oz. mushrooms, roasted until dry and finely chopped
  • 1/4 cup  red pepper, minced
  • 3 Tbsps. yellow onion, minced
  • 2 garlic cloves, minced
  • 1.5 tsps. ground cumin
  • 1 tsp. red chilli flakes or cayenne pepper to taste
  • 1 tsp. black pepper
  • 2 Tbsps. parsley or cilantro, chopped
  • salt to taste
  • Optional: 1 egg or egg replacer ( I Tbsp. ground flax seed or chia seeds plus 3 Tbsps. water)


1. Rinse the black beans, pat dry, and then mash them leaving some whole for better texture.
2. Mix in the rest of the ingredients.
3. Form into 6 patties of about half inch thickness.
4. Freeze in between sheets of square wax paper until ready to use, OR
5. Cook by pan frying with a little bit of olive oil on medium-high heat for three minutes on each side or bake in the oven.

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The burger tastes great in a whole-wheat bun with all your favourite toppings and condiments or on top of a garden salad. Surprisingly even my picky little children gave this burger a try and enjoyed it. My meat-loving husband was pleasantly surprised as well. This recipe is definitely a keeper!

If you still prefer to buy your veggie burgers, check out my older article,  Veggie Burger.


  • Cook 1 part quinoa with 2 parts water, covered on medium-low heat until soft and translucent (about 15min). I used about a third cup of raw quinoa to get about 3/4 cup of cooked quinoa used in the recipe.
  • Remember to squeeze out the water out of the mushrooms and red pepper to prevent the burgers from turining out mushy or falling apart.
  • These burgers are great on the grill too, especially if the burgers are frozen which prevents them from falling apart.
  • If using canned beans, remember that salt might already be added to the beans. Take that into account before adding salt to the burger mixture.
  • Don’t like black beans? Try kidney beans instead. A mixture of both tastes awesome!

If you liked this recipe, you might also like my Chickpea Burger Recipe.

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  1. I just came across this spice mix; I love cooking with spice, food is so boring without it. Love your blog, and your kids look darling. Keep up the good work.

    1. Geerthana Uthayakumar

      Thank you for the lovely comments Lii! I completely agree that food is boring without spices 🙂

  2. […] to make sure that your child is getting enough protein. This is not the case when it comes to these Black Bean & Quinoa Veggie Burgers, that your child will be sure to love. The best part of freezing them is that it helps the burgers […]

  3. […] Here are two healthy veggie burger recipes: Chickpea Burgers & Beans and Quinoa Burgers […]

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