Black Bean with Quinoa Burgers

I tried out this vegetarian black bean burger recipe the other night and it was pretty darn tasty.  My husband and I really dig bean burgers especially when we're trying to eat lighter in the summer time.  The only thing I wish I had had on hand was whole wheat buns, they taste better with beans burgers.  Oh well, I had every other ingredient on hand so I shouldn't complain.  It was a filling dinner and no one missed the beef.

Oh, I should add that the next day, I ate the patties alone. (Even better tasting.)  It was one of those days when I ate and walked at the same time.  You get those days?


  • 1 1/2  cups cooked quinoa
  • 1 cup onion, finely chopped
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 1 1/2 cups cooked black beans or 1 (15-ounce) can, drained
  • 3 garlic cloves, minced
  • 2 teaspoons dried steak seasoning
  • 8 whole-wheat hamburger buns

In a medium saucepan over medium heat, cook onions and sun-dried tomatoes with their oil until onions are soften, about 4 minutes.  The oil coming off the tomatoes should be enough to coat the onions.  If not, add a smidgen more from the jar.

Add in 3/4 cup black beans, garlic, steak seasoning, and 3/4 cup water.  Simmer 5 to 7 minutes, until most of the liquid has evaporated.  Move bean mixture to a food processor and add 3/4 cup cooked quinoa.  Process until smooth.  Move bean puree to a medium size mixing bowl.  Stir in the rest of the black beans and quinoa.  Season with salt and pepper to your taste, and allow to cool.

The bean mixture should be the consistency of wet cookie dough, firm enough to hold a ball shape in the bowl but wet enough to make a floppy, sticky patty.  I HIGHLY recommend using a 2-inch scooper or large serving spoon to measure out the dough.  An oily spatula will help press the dough ball into a half-inch thick patty.  It's too messy to try and use your hands. Trust me.


Generously oil a good cookie sheet.  Scoop out 1/2 cup of bean mixture onto the cookie sheet.  Use an oiled spatula (rubbing the spatula on the cookie sheet will pick up enough oil) to pat down and shape the mixture into a 1/2-inch thick patty.  The patty won't spread, so it's okay to crowd the pan.

BAKE 15 minutes, carefully flip the patties and BAKE 10 MORE MINUTES.  The patties will be browned and crispy on the edges, firm and moist in the center.

Good condiments for these burgers are thinly sliced onions, lettuce, thinly sliced mushrooms, white mild cheese, mustard and mayo.

Try this vegetarian burger recipe out.  Tell me what you think.