This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
These hearty quinoa black bean burgers are just as at home on a toasted bun with your favorite toppings as they are topped with a poached egg for breakfast. They freeze well too, making them a perfect make-ahead meal for busy days. Simple, satisfying, and versatile… what more could you ask for?
Here is Why This Quinoa Black Bean Burger Recipe Works
Versatile Meals, One Recipe: These burgers are the ultimate multitaskers—serve them up for dinner or make them a breakfast star with a poached egg. Who knew black beans could be this flexible?
Packed with Flavor: Smoky chipotle, fresh herbs, and a hint of spice mean you won’t miss the meat. These patties bring bold, satisfying taste to every bite.
Meal Prep Hero: Make a batch, freeze the extras, and you’ve got quick meals ready for busy nights (or lazy mornings). Future you will be very grateful.
Naturally Gluten-Free Option: With a quick swap to gluten-free oat flour, these are perfect for everyone at the table. No compromises here!
The Ingredients
- Produce: Onion, garlic, red bell pepper, cilantro, fresh oregano.
- Pantry: Olive oil, black beans, quinoa, corn, green chiles, oat flour or fine bread crumbs, canned chipotle peppers
- Pantry Seasonings: Cumin powder, sea salt, black pepper.
- Fridge: Egg
If you like this recipe, try our Quinoa Breakfast Bowl
Variations
Cheesy Black Bean Quinoa Burgers: Add ½ cup of shredded Pepper Jack cheese and ¼ cup of diced jalapeños.
BBQ Black Bean Burgers: Mix in 2 tablespoons of bbq seasoning and top with caramelized onions and barbecue sauce.
Mediterranean Quinoa Black Bean Burgers: Mix in ¼ cup of crumbled feta cheese and replace the corn with chopped sun dried tomatoes.
Serve them on a regular burger bun or on our kamut tortillas.
Tips for Success
- Letting the mixture rest for a few minutes helps the oat flour or breadcrumbs absorb moisture, making the patties easier to shape.
- Chipotle peppers pack a punch. Start small and add more if you love heat. Do not add the whole can but just use one or two peppers.
- A 4-inch round cookie cutter or English muffin ring makes shaping a breeze and gives you perfectly uniform burgers.
- Baking keeps the patties firm and evenly cooked. For extra crispness, you can pan-fry them.
Storage
Refrigerating: Place the burgers in an airtight container and store them in the fridge for up to 3 days.
Freezing: Wrap each burger individually in plastic wrap then place them in a resealable freezer bag. They’ll keep in the freezer for up to 3 months.
Reheating: You can reheat the burgers straight from frozen. Bake in the oven at 375°F for 20–25 minutes, flipping halfway through, or cook in a skillet over medium-low heat until heated through.
Quinoa and Black Bean Burger
These quinoa black bean burgers are the total package…. flavorful, versatile, and perfect for just about any meal. You can pile one onto a bun for a hearty dinner or top it with an egg for breakfast. Plus, they’re simple to make ahead, freeze, and reheat, making them the ultimate kitchen MVP.
More Recipes to Try
- Chipotle fish tacos
- Flank steak fajitas
- White chicken enchiladas
- Asparagus Ham Breakfast Strata
- Kamut Waffles
Pin this now to find it later!
Pin It
Black Bean Quinoa Burger
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can canned black beans, 15-ounce can, drained
- 1 cups cooked quinoa
- ½ cup frozen corn kernels, thawed; or fresh corn
- 1 (7 ounce) can canned diced green chiles
- ½ cup chopped cilantro
- 2 tablespoons chopped fresh oregano
- 1 tablespoon cumin powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 to 3 chipotle peppers in adobo sauce, see notes
- 1 large large egg
- ¾ cup oat flour , or fine bread crumbs
Instructions
- In a medium size skillet, set over medium-high heat, add the oil and when it gets hot, add the onion and bell pepper. Cook until slightly soft then add the garlic and cook 30 seconds. Remove the skillet from the heat and allow to cool.
- Add 1 cup of the black beans to a food processor and pulse to break up the beans. Transfer the beans to a large mixing bowl and add the remaining black beans, cooked vegetables, the quinoa, corn, green chiles, cilantro and oregano, cumin, salt, pepper, and chipotle pepper if using.
- Whisk the egg in a small dish then stir it into the black bean mixture. Stir in the oat flour or bread crumbs then let the mixture sit for 5 minutes to let the flour or bread crumbs absorb the moisture.
- Making 1-cup scoops of the mixture shape into 4-inch patties. Place on the prepared baking sheet and bake for 30 minutes. Transfer to a wire cooling rack until cool.
Serving Suggestions
- Classic Burger Style: Place a black bean patty on a toasted bun. Top with lettuce, tomato slices, avocado, and cheese. Add condiments as desired.
- Breakfast Burger: Place a black bean patty on a toasted English muffin and top with a poached egg.
Notes
- Use gluten free oat flour if you want to keep this recipe gluten-free.
- Canned chipotle chilies are powerful, add cautiously and according to your personal taste.
- If you have remaining chipotle chilies, purée them with the sauce in the can and place tablespoons in small 2-oz. lidded plastic containers and freeze for future use.
- When shaping the mixture into burgers, place a 4-inch round cookie cutter ring on the parchment paper, scoop the mixture inside the ring, smoothing and shaping the burgers. Lift the ring off and proceed to the next burger. We used 4-inch round English muffin rings as our mold.
- This recipe will make 8 burgers they will keep in the refrigerator for several days. For freezing, wrap individually in plastic wrap and add them to a closable plastic bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is so ironic, but I actually just had something like this for breakfast. I had some black bean quinoa burgers from Trader joe’s and I topped it with an over easy egg! It wasn’t nearly as lovely as yours is, but it sure was delicious!
Yes, it does make a great breakfast, doesn’t it Nicole. Thanks for your comments 🙂
These sound very interesting! I haven’t tried bean burgers yet. I never really had any urge to try them but yours look so good and I love the colors! I think you made me a convert! Yum!
Thank you, April…There is so much nutrition and protein in these burgers and with an egg you get a good start to the day! Hope you can give them a try 🙂
That poached egg looks like the most delicious thing on earth, and I’m surprised how easy is to make them! My sister used to love eggs like this when she was a kid, and my grandma will please her every time, but to my young eyes, it was such a complex process, haha! I still have to give a try to quinoa, I thought it was similar to couscous but I see it’s not!
oh yes a poached egg is deceptively easy to make and my favorite way to prepare an egg. I do hope you give quinoa a try, it is so fast and easy to make.