These Spicy Black Bean and Quinoa Burger patties are so easy and quick to make at home, you will never buy frozen store bough patties again! Not to mention that with ingredients like black beans and quinoa, they are packed with protein and are super nutritious. And since everyone is trying to eat healthier and more plant based in the new year, it is the perfect time to present this recipe.
NOTE: The Black bean burger patty itself is Vegan so this recipe is really for a vegan burger. I have melted cheddar cheese slices on top but you can use vegan cheese instead or leave out the cheese all together.
Main ingredients in Spicy Black Bean and Quinoa Burger:
Black beans– The star of the show is black beans. It forms the base that all the other ingredients go with. It is an easy ingredient to use that compliments the other flavors well. For ease of use, I have used canned organic black beans here. Make sure they are well drained before using them in the recipe.
Quinoa– It adds another element to the burger and provides some texture.
Corn– It provides much needed color and some texture to the patty. Corn goes wonderfully well with black beans so it was a natural choice for me. I always have frozen roasted corn in the freezer so I tend to use it, but you can use regular frozen corn too.
Onions and garlic– Onions and garlic are sauteed in oil and then mixed in with the rest of the ingredients. If you would like to add additional veggies, you can use finely chopped carrots and peppers and sauté them with the onions. Just be sure to keep the quantities small so it does not interfere with the overall ratios of the other ingredients.
Breadcrumbs– It is used as a binding agent and also helps crisp up the patties. If you would like to make these gluten- free, choose gluten- free breadcrumbs or any gluten free flour.
Harissa and seasonings– I like things a bit spicy so I have used 2 tablespoons of harissa paste in this recipe. I always have a bottle of Trader Joes Harissa paste in the refrigerator. But if you don’t, you can use any other hot sauce. If you want to skip the spicy sauce, that’s fine too! Ground cumin provides some smokiness to the patties.
Toppings– Top the burger patties with cheddar cheese if you wish or no cheese at all. I like to serve my burgers on a nice burger bun but wrapped in lettuce would be a great low carb option. Lettuce, tomato, avocado and pickles are great burger toppings.
Tips for making the Burger:
Use a small food processor to process ¾ of the black beans and quinoa. Some of the black beans are left whole for texture.
Use ½ cup measurement to divide the burger dough and form patties. Flatten the burgers to match the size of your burger buns.
If you are making the burger dough in advance, make sure you add the breadcrumbs at the end when ready to cook the patties.
If using cheese to top the burgers, you can melt the cheese on top pf the patties. Cook one side, flip it and top the cooked side with cheese. Cover with the lid and let the steam melt the cheese.
Serving:
I like to serve them with a side of air fried French Fries. My daughter likes to make a-mile-high burger and stuffs some of the French fries inside the burger as a topping!
If you would like another potato option and tie in with the harissa flavor, try this for a side:
These Spicy Black bean and Quinoa Burger uses a lot of pantry ingredients and makes a nutritious and easy meal for a busy weeknight.
Spicy Black Bean Burger
Spicy black bean, quinoa and corn burger patties. The patty itself is vegan and can be served with toppings of choice
4
servings20
minutes25
minutesIngredients
15 oz can of black beans, drained
1/2 cup cooked quinoa
1/2 cup yellow or red onion, finely chopped
1 tablespoon crushed garlic
1/4 cup frozen corn
1/2 cup bread crumbs
1 tablespoon cooking oil ( I use Avocado oil)
2 tablespoon harissa paste (or any other hot sauce)
1 teaspoon ground cumin
salt to taste
1/4 cup cilantro, finely chopped
Additional oil to cook the Burger patties
4 cheddar cheese slices (optional)
- To Serve
4 Burger buns
Tomato slices
Lettuce
Avocado, thinly sliced
Pickles
Method
- Heat 1 tablespoon oil in a large skillet. Add chopped onions and garlic and cook on medium flame for 5-7 minutes till the onion is cooked a bit and changes color. Turn off the heat and let the cooked onion/garlic cook for a few minutes.
- In a bowl of a food processor add ¾ of the drained black beans and quinoa. Pulse it a few times till the black beans disintegrate and it forms a mass.
- In the same pan as the cooling onions/garlic, add the mashed black beans and quinoa, whole black beans, defrosted corn, bread crumbs, salt, harissa paste, cumin powder and chopped cilantro. Mix it well. With clean hands, divide the mixture in 4 (about ½ cup each) and form patties.
- In a non stick or cast iron pan heat about 3-4 tablespoons of oil. When heated, cook the burger patties on medium flame. After the first side cooks in 5-6 minutes, flip it. If using cheese slices, cook the second side for 2-3 minutes and add the cheese slices on top of the cooked side. To melt the cheese, put a cover on the pan and let it cook for further 2-3 minutes.
- Serve burger patties on buns with toppings of your choice.
Tips
- Skip the cheese or use vegan cheese to make this vegan.
- Adjust the spice level to your liking.
