Why You’ll Love these Quinoa-Black Bean Burgers
These quinoa-black bean burgers will become your new go-to meatless option, whether you’re a dedicated vegetarian or simply looking to add more plant-based meals to your routine.
They’re packed with protein from both quinoa and black beans, making them incredibly satisfying without the meat.
I love how versatile these patties are—crispy on the outside, tender on the inside. The parmesan adds a subtle umami flavor while the spinach sneaks in extra nutrients.
And can we talk about texture? Nothing mushy here. With scallions and garlic in the mix, these burgers deliver complex flavor that even dedicated carnivores appreciate.
Perfect for meal prep, too!
What Ingredients are in Quinoa-Black Bean Burgers?
These quinoa-black bean burgers combine wholesome ingredients to create a satisfying meatless patty that’s perfect for vegetarians and meat-eaters alike. The blend of protein-rich quinoa and black beans forms a hearty base, while the parmesan cheese adds a savory depth that makes these burgers truly crave-worthy. I particularly love how the spinach incorporates extra nutrients without overwhelming the flavor profile. The combination of scallions and garlic brings just the right amount of aromatic punch to these well-seasoned patties.
- 1 cup uncooked quinoa
- 2 cups water
- 1 chicken bouillon cube
- 4 beaten eggs
- 1/3 cup parmesan cheese
- 1 (15 ounce) can black beans, rinsed and drained
- 3 large scallions, thinly sliced
- 3 minced garlic cloves
- 1/2 teaspoon kosher salt
- 1 cup frozen chopped spinach (or fresh spinach, chopped)
- 1 cup plain breadcrumbs
- 1 teaspoon olive oil
- Burger seasonings of your choice (optional)
When shopping for these ingredients, quality matters—especially for the quinoa and black beans that form the foundation of these burgers. Feel free to experiment with the seasonings beyond just salt; the recipe suggests Montreal steak seasoning, but Italian herbs or a smoky paprika blend would work beautifully too. For those with dietary restrictions, the parmesan could be swapped for a dairy-free alternative, and gluten-free breadcrumbs can easily replace the regular version. The bouillon cube adds flavor to the quinoa as it cooks, but vegetable bouillon works perfectly for a fully vegetarian version.
How to Make these Quinoa-Black Bean Burgers
Making these quinoa-black bean burgers starts with properly preparing the quinoa, which serves as the foundation of these hearty patties. First, thoroughly rinse 1 cup of uncooked quinoa—this removes the natural coating that can sometimes give quinoa a bitter taste.
Place the rinsed quinoa in a medium saucepan with 2 cups of water and add a chicken bouillon cube for extra flavor. Bring the water to a boil, then reduce to a simmer and cook until the quinoa is tender and has absorbed all the liquid, about 20 minutes. The quinoa should be fluffy with those little spiral germs visible, indicating it’s perfectly cooked. Let it cool completely before moving on to the next step—nobody wants scrambled eggs in their burger mixture!
Once the quinoa has cooled, grab a large mixing bowl and combine it with 4 beaten eggs, 1/3 cup of parmesan cheese, one 15-ounce can of rinsed and drained black beans, 3 thinly sliced large scallions, and 3 minced garlic cloves.
Add 1/2 teaspoon of kosher salt, 1 cup of chopped spinach (frozen or fresh works fine), and 1 cup of plain breadcrumbs. This is where I like to get creative with seasonings—a generous shake of Montreal steak seasoning adds a wonderful depth of flavor, but any favorite burger seasoning will do nicely.
Let the mixture rest for a few minutes to allow the breadcrumbs to absorb the liquid, which helps the burgers hold together better. The consistency should be moist enough to form patties but not so wet that it falls apart in your hands.
When you’re ready to cook, form the mixture into patties using about 1/4 cup for each one—you’ll get approximately 14 patties from this recipe. For even mixing and perfect consistency, a KitchenAid Professional Mixer can make this process much easier and more efficient. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Working in batches of 2 or 3 patties at a time (don’t overcrowd the pan!), cook the burgers covered for 8-10 minutes on each side. The covering helps them cook through completely while developing a beautiful golden-brown crust on the outside. If you want to try a different cooking method, a premium meat grinder with sausage-making attachments could help you create unique vegetarian sausages from the same mixture.
The finished patties should be firm to the touch and deeply browned. Serve these on buns with your favorite toppings, or go bun-less over a bed of greens for a lighter option. And don’t those crispy edges just make your mouth water? That’s the parmesan doing its delicious work.
Quinoa-Black Bean Burgers Substitutions and Variations
One of the best features of this quinoa-black bean burger recipe is its incredible flexibility—you can customize it to suit almost any dietary need or flavor preference.
Need a vegan version? Simply swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and skip the parmesan or use nutritional yeast instead.
Gluten-free? Replace breadcrumbs with gluten-free oats or crushed rice crackers.
Feel like mixing up the flavors? Try adding chopped sun-dried tomatoes, olives, or roasted red peppers.
Sometimes I toss in cumin, smoked paprika, or cilantro for a southwestern twist.
What to Serve with Quinoa-Black Bean Burgers
Pairing these hearty quinoa-black bean burgers with the right sides can transform your meal from good to absolutely memorable.
I’m a firm believer that the supporting cast matters just as much as the star.
Try a crisp kale slaw with lemon vinaigrette, or sweet potato fries dusted with smoked paprika.
Can’t go wrong with grilled corn on the cob slathered in herb butter, right?
For something lighter, a Mediterranean cucumber salad or simple avocado slices works beautifully.
And honestly, roasted garlic aioli might be my favorite condiment for these burgers—creamy, rich, perfect.
Final Thoughts
These quinoa-black bean burgers have completely changed my perspective on meatless meals.
I’m amazed at how satisfying plant protein can be when paired with the right ingredients and seasonings. The combination of nutty quinoa, hearty black beans, and savory Parmesan creates a burger that’s not trying to mimic meat—it’s delicious in its own right.
What I love most is how versatile they are.
Serve them on a bun, in a wrap, or crumbled into a salad. They’re nutritional powerhouses too, packed with fiber and protein.
Much like how spice combinations transform simple chicken into exciting fajitas, these burgers prove that thoughtful seasoning makes all the difference.
Honestly, who needs beef when you can have these flavor-packed patties? If you enjoy creative home cooking, you might also appreciate how potato soup recipes combine pureed and diced potatoes for a wonderfully satisfying texture.
