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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
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Black Bean Quinoa Burger
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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!
I love the combination of black beans and quinoa. What a great idea for breakfast – love the poached egg on top!
Thanks, Ali….:)
I love trying love experimenting different food from different backgrounds. That is what I do when I am on vacation too, I do not eat in fancy restaurant, I eat local, street food to try new stuff. This burger is a must try. The texture is just perfect.
Thanks for Sharing this
I totally agree with you, Armelle. It is so much fun to taste foods from different countries. This is great for breakfast, lunch or dinner. Thanks for your comments. 🙂
So many flavors and yet a healthy option for breakfast. I try to get ideas for breakfast and this is something new, I got to try it !!!
Thanks, Sapna….I think you will enjoy the flavors in this breakfast burger. I make a big batch and keep them in my freezer for quick breakfasts. 🙂
This looks like it would satisfy Handsome’s need for a hearty breakfast and my need for a healthy breakfast!
Mary…those are great reasons to fix up a batch of these breakfast burgers. Thanks for your comments 🙂
Burger for breakfast? Yes please! Love all the healthy stuff in it too!
Thanks, Lisa….these are delicious. I have this for breakfast a couple times a week with a poached egg. It only takes a minute for the frozen burger to heat in the microwave.
hmm, this is a very interesting recipe. I never thought about doing something like this. But i do eat Southwest omelets, and similar things for breakfast. I’ll have to try it out. Thanks for the idea!
Hi, Geoffrey, I have not had a Southwest omelet in ages, now you have me salivating. 🙂
My husband is always looking for healthier breakfasts. This looks awesome
Thanks, Sandi…:)
This is such a great and healthy breakfast idea!
Thank you, Suzy 🙂
Oh my goodness. Breakfast burger? Genius idea. And I love all the flavours in these!
Hi, Kate…this is really a full-flavor breakfast. Yum! 🙂
I’ve always been a real-food-for-breakfast type, so this is right up my alley ~ yum!
Hi, Sue….these burgers freeze well and it makes a quick breakfast. By the time the egg is ready the burger is piping hot from a minute in the microwave. Thanks for your comments 🙂