Veggie Burger Recipe
American · Main course · 35 min total
A hearty and flavorful black bean and quinoa burger that holds together well and satisfies even meat-lovers.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- 1 tbsp olive oil
- 4 burger buns
- Lettuce, tomato, onion, and condiments for serving
Instructions
- In a large bowl, mash black beans with a fork until mostly smooth but with some chunks.
- Add cooked quinoa, breadcrumbs, onion, garlic, cumin, paprika, salt, pepper, and beaten egg. Mix until well combined.
- Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick.
- Heat olive oil in a large nonstick skillet over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through.
- Serve on buns with desired toppings.
Tips
- For a vegan version, substitute the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water.
- Patties can be baked at 375°F for 15 minutes, flipping halfway, instead of pan-frying.
- Store uncooked patties in the refrigerator for up to 2 days or freeze for up to 3 months.
AI estimate may be inaccurate · Terms