• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Burger Recipes

    Black Bean Quinoa Burgers

    Published: Jul 22, 2020 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    These Cajun Spiced Black Bean Quinoa Burgers are a healthy vegan burger loaded with plant-based protein! 7 ingredients! So easy to make and can be enjoyed with all of your fave toppings! No added oil + nut-free option + Glutenfree option Jump to Recipe

    side view of a vegan black bean quinoa burger topped with pickled jalapenos and ranch sauce

    Fire up the grill- it’s bbq and burger season and I have something for you that might save summer. Smoky, spicy black beans, and quinoa burger patties that are everything a veggie burger should be. We are talking moist and tender on the inside and crispy on the outside and no, that will not fall apart!

    a halved vegan black bean quinoa burger topped with tomato slices and drizzled with ranch sauce

    The secret to getting these black bean veggie burgers to stick together and stay solid is a combination of almond flour and all-purpose flour. You might have seen burger recipes using flax eggs ( like in these chickpea burgers), aquafaba or other binding agents. The binder depends on the beans used and other ingredients. Chickpeas for eg are dryer beans and benefit from the flax egg.

    side view of a vegan black bean quinoa burger topped with vegan ranch and jalapenos
    Print Recipe
    4.84 from 6 votes

    Cajun Spiced Black Bean Quinoa Burgers Vegan

    These Cajun Spiced Black Bean Quinoa Burgers are a healthy vegan burger loaded with plant-based protein! Just 7 ingredients, so easy to make and can be enjoyed with all of your fave toppings! No added oil + nut-free option. Gf option.
    Prep Time10 mins
    Cook Time22 mins
    Chilling15 mins
    Total Time47 mins
    Course: Main Course
    Cuisine: American
    Keyword: quinoa black bean burgers, vegan black bean burgers, vegan burger with quinoa
    Servings: 4
    Calories: 247kcal
    Author: Vegan Richa

    Ingredients

    • 15 oz (425.24 g) black beans drained
    • 3/4 cup (138.75 g) cooked quinoa
    • 1/3 cup (37.33 g) almond flour Or coarsely crushed walnuts, or use coarsely ground sunflower seeds for nuttree
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon barbecue sauce
    • 1/2 teaspoon of salt
    • zest of a lime
    • 1/4 cup (31.25 g) of flour of choice (4 tbsp) (all purpose, or a mix of 2 of oat/rice/chickpea for Glutenfree)

    Instructions

    • In a bowl, mash half of the black beans really well. Add the rest of the ingredients except flour and mix in. Mash and mix. (You can also add 2 tbsp finely chopped onion and half a green chili minced here for variation.) Add 3 tbsp flour and mix in. Chill for 15-20 minutes.
    • If the mixture is still wet add another tablespoon of flour and mix in. Taste and adjust salt and flavor. Shape into patties and pan fry for 4-6 mins per side over medium heat. (For additional crisp and less sticking , lightly dust the patties in flour before pan frying).
      Bake: place on parchment lined baking sheet and bake at 425 deg c(220 c) for 20 mins.
    • Serve in a bowl or on lettuce leaves or make a burger with greens, tomato slices, onion and barbecue sauce or Vegan ranch sauce and pickled jalapeño.
      Store: in the refrigerator for upto 4 days. Freeze for upto a month. Reheat on the skillet or bake.

    Notes

    • Homemade burger patties are not the same as store-bought ones, which contain a lot of additives to make them that sturdy.These quinoa burger patties are softer and get sturdy on cooking
    • Note that canned beans can be inconsistent in texture. Some are super dry and starchy, so if that's the case you might not need to add any additional flour.
    • You may freeze the patties in a freezer-proof container for 1 month.
    • Instead of Cajun seasoning, you can simply blend each 1/2 tsp of smoked paprika, salt, garlic powder,  black pepper, onion powder, dried oregano, and 1/4 tsp each of cayenne and thyme.
    • If you’re cutting back on carbs, wrap up that burger patty in a large piece of crisp butter lettuce, top it with smashed avocado, and a drizzle of sriracha sauce

    Nutrition

    Nutrition Facts
    Cajun Spiced Black Bean Quinoa Burgers Vegan
    Amount Per Serving
    Calories 247 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 340mg15%
    Potassium 487mg14%
    Carbohydrates 37g12%
    Fiber 12g50%
    Sugar 2g2%
    Protein 13g26%
    Vitamin A 862IU17%
    Calcium 58mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients for making black bean quinoa burger patties:

    •  black beans –  a super healthy option to use in a vegan burger patty. They’re loaded with a ton of fiber, potassium, vitamin B6 and protein.
    •  cooked quinoa – you can use leftover quinoa. It does not have to be fresh. If anything, they hold together better when the quinoa is day old.
    •  almond flour, or coarsely crushed walnuts, or use coarsely ground sunflower seeds for a nut-free burger patty.
    •  Cajun seasoning + barbecue sauce lend these a bold bbq flavor that will make your tastebuds go “badaboom”.
    • I like to add the zest of one lime for some zing. It’s a must!
    •  flour is the major binding ingredient in these easy burger patties. Use all-purpose or gluten-free. It’s important to give the patty batter a good 15 minutes to chill so that the flour gets hydrated and binds all ingredients together.

    overhead shot of ingredients used for making black bean quinoa burger patties

    Tips and Substitutions:

    • If you’re cutting back on carbs, wrap up that burger patty in a large piece of crisp butter lettuce, top it with smashed avocado, and a drizzle of sriracha sauce.
    • Homemade burger patties are not the same as store-bought ones, which contain a lot of additives to make them sturdy. These quinoa burger patties are softer and get sturdy on cooking.
    • Note that canned beans can be inconsistent in texture. Some are super drier, so if that’s the case you might not need to add any additional flour. If you cook your beans from dried at home, they might also be a bit more starchy than canned. Especially if you cooked them in advance.
    • You may freeze the burger patties in a freezer-proof container for 1 month.
    • Instead of store-bought Cajun seasoning, you can simply blend 1/2 tsp each of smoked paprika, salt, garlic powder,  black pepper, onion powder, dried oregano, and 1/4 tsp each of cayenne and thyme.

    How to make quinoa black bean burgers:

    mashed black beans in a glass bowl

    In a bowl, mash half of the black beans really well.

    ingredients for making black bean quinoa patties gathered in a glass bowl


    Add the rest of the ingredients except for the flour and mix in. Add 3 tbsp flour and mix in. Chill the batter for 15 minutes.

    batter for making quinoa patties in a glass bowl

    If the mixture is still wet after chilling add another tablespoon of flour and mix in.

    pan-fried black bean quinoa burger patties on a plate lined with paper towels

    Shape into burger patties and pan-fry them for 4-6 mins per side or, for oil-free, bake at 425 F  for 20 mins.

    Ways to serve these quinoa burger patties:

    Serve these in a lettuce wraps or as a burger bowl topping for a healthy summer dinner or make a classic burger with greens, tomato slices, onion, and barbecue sauce. Also delicious – ranch sauce and pickled jalapeños. These would also taste amazing in homemade pita bread.

    More delicious vegan burger topping ideas:

    • Hummus
    • Baba Ganoush
    • vegan tzatziki
    • fresh dill, parsley, and cilantro
    • tahini dill sauce
    • chimichurri
    • pickled red onions, beets or radishes
    • fresh baby spinach
    • homemade guacamole,
    • salsa or pico de gallo
    • fresh mangos or peaches
    • veganaise
    •  sliced cucumber
    • bean, lentil, broccoli or alfalfa sprouts
    • grilled pineapple
    • sautéed mushrooms

    MORE VEGAN BURGER RECIPES FROM THE BLOG:

    • Vegan Portobello Mushroom Burger 
    • Grillable Veggie Burger 
    • Vegan Falafel Burger
    • Peanut Curry White Bean Burger 
    • Zaatar Spiced Chickpea Burger

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Tofu Katsu Curry
    Easy Vegan Chocolate Fudge Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Teri

      April 08, 2021 at 10:33 am

      5 stars
      Fantastic recipe! I used blue cornmeal instead of the almond flour and made them a little more spicy. Fried in grape seed oil, they were crispy on the outside and soft on the inside.. I made extra patties and froze some. This will be a family favorite.

      Reply
      • Vegan Richa Support

        April 08, 2021 at 9:25 pm

        oh! sounds exotic

        Reply
    2. Crystal

      February 07, 2021 at 6:49 pm

      5 stars
      Delicious … in the future i’d double cajun and eliminate the flour. Mine was moist enough it didnt need it. Also i mashed the beans with all the ingredients to combine . Turned out great! Might try some liquid smoke or cumin or paprika in the future

      Reply
      • Vegan Richa Support

        February 08, 2021 at 1:45 pm

        spicy!

        Reply
    3. Rubytwoshoes

      August 12, 2020 at 2:00 pm

      5 stars
      Amazing as usual!
      I used a tip from Serious Eats and baked the rinsed black beans at 350 for 5-10 minutes, until skin starts to split. Really helps with flavor and texture. I used the almond flour but think walnuts would be better for texture. Also thinking of adding a little shredded zucchini or mushrooms since bean burgers tend to be so dry…

      Reply
    4. Amber

      August 07, 2020 at 11:59 am

      4 stars
      Hey! So I made this recipe once but I am confused about the part with the flour. It says to use 1/3 cup in the ingredients but then in the instructions it says to use 3 tablespoons. Where does the 1/3 cup go and when? Can you clarify this please? It seems like the patties should have held together better. They weren’t wet, if anything they ended up dry. Thank you!

      Reply
      • Richa

        August 07, 2020 at 1:36 pm

        That’s 1/3 cup almond flour. Regular flour is a quarter cup or 4 tablespoons. You start with 3 tablespoons and add more if needed. I’m not sure what flour you did or did not add and that might have affected the consistency of the burgers

        Reply
        • Amber

          August 08, 2020 at 3:48 pm

          Okay. I was using almond flour. I didn’t know that it was a “start with this but you might not need it all” type of thing. Thank you!

          Reply
    5. Mandie

      July 29, 2020 at 10:41 am

      These sound lovely! Can they be cooked on the grill?

      Reply
      • Richa

        July 29, 2020 at 11:33 am

        These are not very sturdy for the grill. Add a quarter cup of oats to help them makes sturdy. Or try my grilable veggie burger veganricha.com/?s=grillable

        Reply
    6. Jennifer

      July 27, 2020 at 8:20 am

      My husband doesn’t like barbecue sauce so I was going to leave it out. Does leaving the sauce out affect the consistency of the patties, and if so, is there a substitute I should use to help hold it together? Or is the sauce mainly for taste? Thank you.

      Reply
      • Richa

        July 27, 2020 at 1:27 pm

        It does add moisture. You can use tomato paste

        Reply
      • Teri

        April 08, 2021 at 10:37 am

        Jennifer you might try using salsa instead of barbeque sauce. My hubby puts that stuff on everything!

        Reply
    7. Lynn

      July 25, 2020 at 5:33 pm

      5 stars
      Wow this was very good. Definitely a keeper in the burger rotation. So much flavor. Everything I make from you is 10 stars plus. Thank you for sharing

      Reply
      • Richa

        July 26, 2020 at 4:36 pm

        Awesome!!

        Reply
    8. Emily

      July 25, 2020 at 8:05 am

      5 stars
      Made these today. They are so easy and delicious! Chopped them up for kids with the dipping sauces

      Reply
      • Richa

        July 25, 2020 at 8:13 am

        Awesome!

        Reply
    9. Elizabeth

      July 23, 2020 at 3:09 pm

      I continue to look for a good burger recipe. This one looks nice and I like the lime zest touch. I can almost taste that! Several questions:
      1-if using beans I’ve cooked myself, what would be the amount?
      2-would adding a flax egg help burgers to be firmer?
      3- At the step to pan fry, must oil be used in the pan? If yes, and I don’t want any oil, wouldn’t the flax egg idea enhance firmness during the baking process?
      4- Could the recipe could be doubled or tripled without any issues?
      5- Finally, would you bake first, then freeze, or freeze the patties before cooking?

      Thanks Richa. I’m a longtime follower of your work. ♥️

      Reply
      • Richa

        July 25, 2020 at 8:18 am

        1. 1.5 cups
        2. No
        3. No you just need a good non stick skillet or bake them instead for 20-25 mins
        4. Should be easily doubled. Moisture content of quinoa varies and that means you will need variable amount of flour
        5. I usually freeze unbaked

        Reply
    10. Angie

      July 22, 2020 at 4:46 pm

      Sounds great—I’ve not made yet, it doesn’t say to drain the beans, I assume they’re drained though from your photo? Thx

      Reply
      • Richa

        July 22, 2020 at 4:58 pm

        Yes drain them. I’ll update it.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa