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Quinoa and Black Bean Burgers

Quinoa and Black Bean Burgers

Can we get a veggie burger that’s actually great, not just a pale shadow of the meat variety? Yes!

By Laura RussellNovember 9, 2022

  • Makes
    6 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    20 minutes active
  • Rating

Pan-fried until browned and crisp, these vegetarian burgers are terrific sandwiched between buns with your favorite fixings, but also are satisfying on their own with a tossed green salad. Canned black beans lend a meaty, substantial texture and help bind the ingredients together. White, red or rainbow (tricolor) quinoa all work well, so use whatever you have. If you purchased pre-rinsed quinoa, there’s no need to rinse and drain it before cooking.

Ingredients
  • ⅓

    cup quinoa (see headnote), rinsed and drained

  • Kosher salt and ground black pepper

  • 1

    15½-ounce can black beans, drained but not rinsed

  • 1

    large egg, lightly beaten

  • ½

    cup panko breadcrumbs

  • 2

    scallions, finely chopped

  • ½

    teaspoon ground cumin

  • ½

    teaspoon smoked paprika OR chipotle chili powder

  • 3

    tablespoons grapeseed or other neutral oil

  • Optional garnish: Sliced cheese OR sliced tomato OR sliced onion OR lettuce leaves OR sliced pickles OR mayonnaise OR a combination

Step 1

In a medium saucepan, stir together the quinoa, a pinch of salt and ⅔ cup water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the quinoa absorbs the liquid, 13 to 15 minutes. Remove the pan from the heat, then drape a kitchen towel across the pan and re-cover. Let stand for 10 minutes. Fluff the quinoa with a fork, transfer to a small plate and cool to room temperature, stirring once or twice, about 30 minutes.

Step 2

In a large bowl, using a fork or a potato masher, coarsely mash the black beans. Add the quinoa, egg, panko, scallions, cumin, paprika and ½ teaspoon each salt and pepper; stir until well combined. Form into six 3-inch patties and place on a large plate. Refrigerate, uncovered, to firm up the patties, about 15 minutes.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until browned and crisp on the bottoms, about 5 minutes. Using a wide spatula, flip the patties and cook until browned and crisp on the second sides, about another 2 minutes.

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