For a healthy lunch or dinner try a Black Bean Quinoa Burger! This easy recipe is gluten free and loaded with spices. These quinoa black bean burgers are perfect for Meatless Monday. Vegetarian with a vegan option.
Did you make any New Year’s Resolutions this year?
I usually do, but this year I decided to skip it.
But that doesn’t mean that I am not making an effort to refocus on my health after all of the indulgences over the holidays.
If you have followed for long, you know that I’ve explored many different diet trend over the years. I’ve been vegan, vegetarian, and was even keto for a while.
To be honest, I find all of the research supporting one diet over another overwhelming. Is it just me or is there a study that proves most any reasonable way of eating is the healthiest diet out there?
The one common thread I do see in most all diets (except keto), is that the best thing you can do for your health is to load up on plant-based foods. This is something that I can get behind, because this is how I feel my best.
I am lucking in that I love vegetables. But I will be the first to admit that when things get crazy around the holidays, prepping veggies are one of the first things that goes out the window.
Now that things are starting to calm down, I’m back to my daily salads. I’m committing to Meatless Monday, and I’m trying to eat more meals like today’s Black Bean Quinoa Burger.
Have you ever tried a quinoa burger? I have had so many over the years, and one thing I’ve found is that I enjoy it a lot more if I stop comparing it to a beef burger. They are just so different – but that doesn’t mean that you can’t enjoy both at the appropriate time.
I love that these quinoa black bean burgers are packed with a kick of heat from the chipotle chili peppers, garlic, and crushed red peppers. I will admit that six cloves of garlic is a lot, so if garlic is not your thing feel free to dial it down.
Likewise, if cilantro isn’t your jam, simply substitute in parsley.
I love to serve this on a bun like a “regular” burger, with a slice of tomato, chopped onions, and spinach. It is especially good with a touch of mayo, or a healthier yogurt or nut based sauce.
Let me know how it goes if you decide to give this Black Bean Quinoa Burger a try!
If You Like this Black Bean Quinoa Burger You May Also Like:
- Butternut Squash, Goat Cheese & Cranberry Quinoa Salad
- How to Cook Quinoa
- Mexican Quinoa Burgers
- Sweet Potato Quinoa Burgers with Avocado Cilantro Sauce
- Quinoa Burgers with Caramelized Onions
Recommended Tools to Make These Quinoa Black Bean Burgers:
Black Bean Quinoa Burger
- 1 ½ cups cooked black beans divided
- 1 chipotle chili in adobo sauce
- 1 onion chopped fine
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ½ teaspoon chili powder
- ¼ teaspoon crushed red pepper
- Salt and Pepper to taste (I used 3/4 teaspoon sea salt, 1/2 teaspoon ground pepper)
- 1 cup cooked quinoa
- ½ cup gluten-free breadcrumbs
- ¼ cup cilantro minced
- ½ cup Monterey Jack cheese shredded (or Daiya Shreds)
- 2 eggs or 2 flax eggs
- 2 tablespoons avocado oil for cooking
- Place ½ cup of black beans in the bowl of the food processor with the chipotle chili. Pulse until well combined. Combine with the remainder of black beans in a large bowl.
- Heat skillet sprayed with oil over medium heat. Add onion and cook for 10 minutes. Stir in garlic, tomato paste, chili powder, crushed red pepper, salt, and pepper and cook for one more minute. Remove from heat and combine with black bean mixture.
- Stir in quinoa, breadcrumbs and cilantro. Allow to cool for 3–4 minutes and add in eggs and cheese.
- Form patties and place in the freezer for 10 minutes. Heat oil large skillet over medium heat. Cook for 3 minutes per side.
- Serve on buns with desired fixings. Also great over a bed of greens.
To make this Black Bean Quinoa Burger vegan, use Daiya shreds in place of cheese and substitute flax eggs for the eggs. It will not hold together quite as well, so be careful when flipping.