Vegan Black Bean Quinoa Burgers
Craving a burger but you don't eat much meat? This black bean quinoa burger is the perfect answer to your burger craving! A veggie burger with a nice crispy, firm exterior and tender inside combined with great taste. This black bean burger is made with quinoa, oats, and fresh veggies, and the recipe is easy to make and goes together quickly.
Servings 6 servings
Calories 140kcal
Ingredients
Veggie Burger
- 2 medium roma tomato peeled
- 2 cloves garlic chopped
- ½ cup red onion cut into chunks
- ¼ cup flat leaf parsley leaves packed
- ¼ cup cilantro leaves packed
- 1 cup sliced mushrooms
- 1 can black beans drained or 1 ½ cups cooked
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ cup quinoa cooked
- 1 cup rolled oats
Instructions
- Preheat oven to 400 degrees F.
- Place tomatoes into food processor. Process the tomatoes until they are mostly chopped. Remove and place them in a bowl for later.2 medium roma tomato
- Place ¼ cup of red onion and 2 cloves of garlic into the processor and pulse a few times until it is finely chopped. Throughout the steps, If the ingredients stick to the sides and don’t get chopped, use a spatula to push them down into the processor bowl and pulse again.2 cloves garlic, ½ cup red onion
- Next add the mushrooms, parsley and cilantro. You want to pulse until the mushrooms are finely chopped.¼ cup flat leaf parsley leaves, ¼ cup cilantro leaves, 1 cup sliced mushrooms
- Next add in the black beans, tomatoes, cumin and salt. When you pulse this time, make sure you don’t over process, as you want the burgers to have a little texture.1 can black beans, ½ teaspoon cumin, ½ teaspoon salt
- Lastly, add the quinoa and rolled oats to the processor. Pulse in short bursts to combine ingredients and make sure that the mixture retains some texture.½ cup quinoa, 1 cup rolled oats
- Line baking tray with parchment paper, measure out ½ cup of mixture and form into patties. Place the burgers on the parchment paper with space in between.
- Place the burgers in a hot oven and cook for 20 minutes. Remove the tray and gently flip the burgers, place the tray back in the oven and cook for an additional 15 minutes. The burgers should be hot and a crust should be formed on the outside.
Notes
- Shaping the Burgers. Measure the mixture out for even cooking and use a burger press for the best-shaped burgers. It's an inexpensive kitchen tool that really comes in handy and makes prettier veggie burger patties.
- Best Burger Size. Weigh the mixture using a kitchen scale so that each patty is 3 or 3.5 ounces. If you don't have a scale, use a half-cup measuring cup. Don't make them larger as they will be crumbly.
- Flipping the Burgers. Flip carefully halfway through the cooking process as the patties are still a little fragile but will firm up more as they continue cooking.
- Don’t Over-Process. The best way to do this is to use short pulses to chop and mix at each step. And doing so only long enough to chop the ingredients into small pieces without turning them to mush.
Nutrition
Serving: 1burger | Calories: 140kcal | Carbohydrates: 25g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 356mg | Fiber: 6g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
