Black Bean & Quinoa Veggie Burgers

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I met with a patient not too long ago who was vegetarian. When we were talking about the reasons he was struggling with his weight, his food budget surfaced as a concern. It wasn’t the amount that was the problem, but instead how he was spending it.

“What is your monthly food budget?” I asked.

He replied, “About $750.”

Of course I asked how many people this amount feeds and he reported five, two of which were young children.

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When we started looking at where he spent the bulk of his money, “meat substitutes” and prepared vegetarian meals were, by far, where he was spending the majority of his food budget. I was 1) floored and 2) unable to produce a go-to veggie burger recipe on the spot.

I was inspired after meeting with this patient. Inspired to not only to get this patient stretching his budget much, much further…but to land a seriously delicious veggie burger recipe to share. It is unfathomable to me as to how someone would fork over that kind of money before considering the option of cooking…it absolutely blows my mind. If you’re an avid vegetarian meal consumer, these are for YOU!

If you THINK you wouldn’t like veggie burgers, this recipe is for YOU, too!

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It likely goes without saying, but Mr. Prevention was NOT happy about this meal. He popped in a frozen Jack’s pizza but wouldn’t you know he was piecing apart one of these patties before it was even off the griddle. He was sampling and sampled again. I think he tried a third bite before admitting he was wrong…admitting that, once again, he falsely judged a vegetarian recipe.

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This recipe is going in the mail straight to that patient. I hope he takes the bit of effort required to make these because “the juice is worth the squeeze”. Don’t forget the yogurt sauce…so good, especially with the spicy Southwest flavors of the burgers. I did serve these on a bun, but you could certainly eat them solo. Veggie burgers just got taken to a whole new level and the nutrition stats couldn’t be more impressive (7.2 grams of fiber and 4.3 grams of fat per burger!).

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Black Bean & Quinoa Veggie Burgers slightly adapted from The Foodie Physician

Patties:
½ cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour

Yogurt Sauce:
½ cup plain fat-free Greek yogurt
1 Tbsp honey
1 Tbsp Dijon mustard

Directions:

Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.

When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce.

Yield: 6 burgers with 1 1/2 tablespoons yogurt sauce (nutrition information excludes bun)

Nutrition Information (per burger): 236 calories; 4.3 g. fat; 31 mg. cholesterol; 418 mg. sodium; 38.7 g. carbohydrate; 7.2 g. fiber; 11.3 g. protein

Result: Lots of flavors and textures in these! Store bought veggie burgers cannot hold a candle to these. Make large batches and freeze them individually for later. I love the cumin and chipotles and I was very pleasantly surprised to know that these hold together so well. A keeper recipe, for sure! πŸ™‚

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Our 4 Christmases have come to an end. Family, friends, and husband were far too generous. We are heading home with a more-packed car, an exhausted bulldog, and only 2 work days until the weekend πŸ˜‰ T’was a very merry Christmas indeed!

While the past week and a half has been all about the sugar, I’ve moved on to all that is healthy (and good!)! πŸ˜‰

Be well,

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153 Comments

  1. December 26, 2012 / 8:32 am

    Looks delicious, Nicole. NExt step is actually getting this guy to MAKE the burgers! I I guess he could always make a triple batch, and freeze them, right?! They look awesome.
    Hope you had a wonderful Christmas!!

    • Mindy
      November 26, 2016 / 12:01 pm

      For those who can their own beans or start from dried, one 15 oz can beans = 1.75 c. Awesome recipe! Double or triple the chipotle and serve on a corn tortilla with a poached egg for sort-of huevos rancheros. Thank you.

  2. December 26, 2012 / 9:36 am

    These look like great holiday detox food. And they’re so pretty, too!

  3. December 26, 2012 / 10:15 am

    I’m always looking for new black bean burger recipes. This one looks awesome!

  4. December 26, 2012 / 1:23 pm

    This looks fabulous!!
    I have made a similar veggie burger that was amazing, but this sauce takes it over the top! πŸ™‚

  5. December 26, 2012 / 4:36 pm

    wow, his food budgeting seems ridiculously high while making food at home is so much healthier and cheaper. Loveeee veggie burgers and I made similar ones not too long ago and its great with salads, simply freeze it and its good next day for your meal πŸ™‚ I am so glad you are taking the initiative to send the recipe to him because he will appreciate it.

  6. December 26, 2012 / 8:50 pm

    This burger sounds awesome! I will definitely need to try this and I am sure my meat eating (although he enjoys meatless meals often) would approve. Glad you had a nice time celebrating Christmas with friends and family.

  7. December 27, 2012 / 12:51 am

    I guess I should consider myself lucky that I know of so many vegetarian bloggers! When we do no-meat weeks in our house, our food costs are usually much lower!

  8. December 27, 2012 / 11:10 am

    These look so very appetizing! My husband and I are tending towards reducing the amount of meat we eat, and it sounds like this will be perfect! He does the same thing with vegetarian recipes, so perhaps this one will help turn him around as well! Do you think the recipe would work with millet replacing the quinoa?

    • Nicole, RD
      Author
      December 27, 2012 / 11:52 am

      Hi Natalie! I think so because you mash up the beans and have the egg to help hold it all together πŸ™‚ Enjoy!

      • Melissa
        September 26, 2018 / 12:20 pm

        Can I use diced tomatoes & green chilies? Trying to make healthy recipes for a diabetic.

        • Nicole Morrissey
          Author
          September 27, 2018 / 2:58 pm

          Hi Melissa! My only concern would be too much moisture and the burgers not holding shape. If you do use, I would squeeze out all excess moisture from the tomatoes. Hope it turns out well!

  9. December 27, 2012 / 11:11 am

    These look delicious! I love the yogurt sauce too….a nice touch!

  10. December 27, 2012 / 3:40 pm

    Beautiful burger, and site! I just cooked some quinoa so I will try this.

  11. December 28, 2012 / 4:36 pm

    I love veggie burgers! These look so good πŸ™‚ I say it all the time, but I need to make a ton of veggie burgers like these and freeze them for when I need them. That would make life so much simpler πŸ˜€

  12. December 29, 2012 / 10:34 pm

    What a wonderful post! I’m honored that you used my recipe as inspiration. Your photos are absolutely gorgeous πŸ™‚

  13. January 2, 2013 / 3:29 pm

    Hi there!

    I am a midwife and am trying to get a nice collection of recipes on our website that are healthy and simple and appealing to families with small kids…like this recipe!

    I’d like to encourage you to submit it (and as many others as you like) to our recipe contest. If we post your recipe(s) on our site (which will if you submit them…your recipes are awesome), we will post not only your name as you enter it but also a link to your blog.

    Each recipe you enter earns you the chance to win a $50 gift certificate to a local restaurant of your choice. (Local = where you live, and locally owned, not some big chain) For full details on the contest, click here:

    http://www.sacredpassagesmidwifery.com/portland-midwives-announce-recipe-contest/

    PS – Any readers of this blog are also encouraged to enter the contest!

  14. Annie Wilson
    January 13, 2013 / 10:51 pm

    I definitely agree that this recipe is a keeper. I’ve been looking for years for a decent veggie burger that didn’t come out of a box. This one ends my search! I doubled the chipotle and couldn’t even really tell it was there. Will prob do 3 or 4 chipotles next time. Thanks for sharing!

    • Nicole, RD
      Author
      January 14, 2013 / 6:45 am

      I bump up the chipotles, too…I love that spice! Glad you enjoyed these, Annie!

  15. January 18, 2013 / 3:02 pm

    Found this recipe on Pinterest – these look amazing!! Can’t wait to try them this weekend ;^)

  16. Kim
    February 1, 2013 / 11:21 am

    Could you freeze these? And would you freeze before or after cooking them…not sure what would be best??

    • Nicole, RD
      Author
      February 1, 2013 / 11:27 am

      Absolutely! I have some in my freezer now. I would definitely cook first, then freeze.

      • Pam
        August 8, 2013 / 7:50 pm

        Why would you need to cook before freezing?

        • Nicole, RD
          Author
          August 9, 2013 / 9:50 am

          They hold together better, but you could certainly do either way!

          • Georgia West
            August 29, 2013 / 11:07 pm

            I have made them twice and quadrupled the recipe. I freeze them before cooking, hoping they will retain more of their moisture. A handy little burger press and wax paper squares makes them so easy to separate when frozen.

  17. February 25, 2013 / 2:55 pm

    These looked so wonderful thought I would give them a try. We are not vegan, just wanted something meatless and different for lunch. LOVED them! Each burger was just over 1/2 cup of the mixture. I used 1/2 tsp Chipotle powder instead of the pepper and sauce. I also used 1/4 cup egg substitute in place of the egg. These held together perfectly. Even my husband loved them! Said he wanted them for lunch again tomorrow. Thanks so much for sharing! These were so simple to make.

    • Nicole, RD
      Author
      February 25, 2013 / 3:00 pm

      Sharon: So glad they were a hit! With the hubby, too! πŸ™‚

  18. Stephanie
    February 26, 2013 / 8:43 pm

    Just made these and they are so so Yummy!!! Thanks for sharing this recipe.

    • Nicole, RD
      Author
      February 26, 2013 / 8:58 pm

      Glad you liked them, Stephanie! πŸ™‚

  19. Donna
    February 27, 2013 / 6:01 pm

    Has anyone tried the quinoa burgers yet? I am wondering if the raw oatmeal gets soft when cooked and whether quick oats or old -fashioned is best. Donna

    • Nicole, RD
      Author
      February 27, 2013 / 8:10 pm

      Donna: The oatmeal does get soft. You can use either the quick or old fashioned oats.

  20. Brett
    February 28, 2013 / 5:10 pm

    Quick question – why do they need to be refrigerated? Is it possible to just make and cook?

    • Nicole, RD
      Author
      February 28, 2013 / 6:09 pm

      Hi Brett! The refrigeration is to help the egg and oats congeal so the patties hold together.

    • Cat
      March 17, 2013 / 7:00 pm

      I made them without refrigerating (I’m impatient), and other than a couple falling apart, they were fine. Will try to plan ahead next time. πŸ™‚

  21. Barb
    March 3, 2013 / 11:52 am

    These look good… can you use regular flour or whole wheat flour instead of oat flour?

    • Nicole, RD
      Author
      March 3, 2013 / 12:18 pm

      Hi Barb! Absolutely, you can sub in either flour for the oat flour πŸ™‚

  22. Brenda
    March 3, 2013 / 3:08 pm

    I just made these, I was so excited to try them that I couldn’t even wait for them to solidify in the fridge. I’m in love, these are better than restaurant veggie burgers! I can’t wait to eat another one with some baked sweet potato fries on the side. Thank you for sharing!

    • Nicole, RD
      Author
      March 3, 2013 / 4:16 pm

      So glad you loved them, Brenda!

  23. Tiffany
    March 14, 2013 / 9:15 pm

    I hate veggie burgers! They are usually so bland and boring, but not these babies. These are Amazing!!! My whole family loved them. Will make over and over again. Thank you for sharing your recipe.

  24. Cat
    March 17, 2013 / 6:58 pm

    I made these for dinner with some homemade (baked) French fries. They are SO GOOD. Thank you for this recipe!

  25. Tina
    March 27, 2013 / 3:22 pm

    Just wondering if you can replace the egg with something else? Husband can’t eat dairy, egg or gluten. They look delicious!

    • Nicole, RD
      Author
      March 27, 2013 / 5:09 pm

      Tina — you could do a flax egg. 1 Tbsp ground flaxseed with 3 Tbsp water

  26. Joy
    March 31, 2013 / 7:16 pm

    We have egg and dairy allergies in our house. Do you have suggestion for leaving the egg out/replacing the egg?

    • Nicole, RD
      Author
      March 31, 2013 / 8:52 pm

      Hi Joy: replace the egg with a flax egg — 1 tablespoon ground flaxseed with 3 tablespoons water πŸ™‚

      • Joy
        April 1, 2013 / 9:15 am

        Awesome! Thanks, Nicole. My son is super excited to try this. πŸ™‚

  27. Lisa
    April 1, 2013 / 1:22 pm

    Love this recipe! You could also save $ by using dried beans for the recipe instead of canned ones.

  28. Emily
    April 8, 2013 / 11:43 am

    I was wondering if they would be ok if they were only in the fridge for 2 hours?

    • Nicole, RD
      Author
      April 8, 2013 / 4:41 pm

      Should be, yep!

  29. Katein
    April 12, 2013 / 7:06 pm

    What exactly is chipotle in adobo minced? Does this recipe call for one can or is it something else?

    • Nicole, RD
      Author
      April 12, 2013 / 7:28 pm

      Katein, chipotle peppers in adobo are spicy peppers in a sauce that come in jars in the Mexican foods section. They comes as peppers that need mincing and the sauce is called adobo sauce…it comes in the can with the peppers. I hope that helps!

      • Jennifer
        April 13, 2013 / 3:19 am

        Could you sub jalapeΓ±o minced instead if you we’re unable to find the adobe peppers?

        • Nicole, RD
          Author
          April 13, 2013 / 10:10 am

          Yep!

  30. Amy
    April 13, 2013 / 8:26 pm

    I made these this evening, they were wonderful! I made only one change, I made a honey-lime yogurt sauce instead and topped with avocado.

  31. Erin B.
    April 17, 2013 / 3:14 pm

    Made these and LOVE them!! Work SO good cooked and frozen for a quick lunch. Do you happen to know the WW Points or Points Plus for these?

    • Nicole, RD
      Author
      April 18, 2013 / 7:00 am

      Thanks, Erin! I do not know the points for these…sorry! The nutrition info is there, though…I’m sure there’s an online calculator somewhere! πŸ™‚

  32. Krisi
    April 17, 2013 / 3:21 pm

    I made these for dinner last night and served them on buns. They were good, but not to die for. Today I served the leftover burgers wrapped in a lettuce leaf instead of a bun & OMG what a difference! LOVED them and can’t wait to make them again!

    • Nicole, RD
      Author
      April 18, 2013 / 7:00 am

      That’s interesting! I kind of feel the same. Whenever I pull them from my freezer to enjoy, I love them most without a bun πŸ™‚

  33. April 23, 2013 / 9:42 am

    I’m anxious to try these after I’ve gathered all the ingredients. To freeze these, do you recommend freezing them before, or after, they’ve been cooked?

    Thank you for sharing the recipe (which I discovered on Pinterest)!

    • Nicole, RD
      Author
      April 23, 2013 / 11:42 pm

      Hi Renna! Thank you! Freeze after cooking πŸ™‚

      • April 24, 2013 / 11:31 am

        Thank you, Nicole; I am excited to try this recipe! πŸ™‚

      • Michelle
        July 21, 2013 / 4:09 pm

        I made these last night and they were delicious! I coked all 6, but froze 3 of them. How do you suggest reheating the frozen patties? Do you defrost before cooking, or pop them in the oven frozen?

  34. Brianne
    April 28, 2013 / 7:26 pm

    These were so good! I doubled the recipe so I would have some to freeze, used whiole wheat flour instead of oat (it’s what I had on the shelf), and used 4 chipotle chilis since we like spice. I chilled for 2 hours and they stayed together just fine. Made the honey/lime/yogurt sauce another poster recommended (and hubby doesn’t like mustard anyway). Will definitely keep these in the recipe arsenal!

  35. Emily
    April 30, 2013 / 2:12 pm

    Any suggestions on making these vegan?

    • Nicole, RD
      Author
      April 30, 2013 / 3:57 pm

      You could try a flax egg – 1 Tbsp ground flax with 3 Tbsp water (allow to sit and form a gel) and leave off the yogurt sauce.

  36. Becca
    May 17, 2013 / 9:55 pm

    I have a fractured spine and am eating vegan to reduce pain and inflammation made worse by eating wheat, corn, dairy (including eggs and milk) and meat. How should I make the Quinoa veggie burger so that it can fit with foods in my diet. While I can eat black beans (that are organic), I do not want to eat potentially GMO foods, to put more stress in my life..

    Thanks.

  37. Kika
    June 1, 2013 / 2:15 pm

    Do you have a suggestion for something to replace the corn with? I won’t eat corn unless it is organic/non-gmo (and I’m out) and don’t really digest it anyways.

    • Nicole, RD
      Author
      June 1, 2013 / 2:27 pm

      I would just leave the corn out…no biggie!

  38. Concetta
    June 3, 2013 / 11:03 am

    I’m allergic to oats…is there something I could use in place of the oats? I see that regular or whole wheat flour is ok for the oat flour…but what about the oats?

    • Nicole, RD
      Author
      June 3, 2013 / 1:00 pm

      Hmmm. I would try breadcrumbs.

  39. Kika
    June 3, 2013 / 10:11 pm

    Made a double batch this evening – replaced the corn with red pepper and used a homemade chili powder instead of the chipotle (which I don’t know where to find). Nice but didn’t absolutely love it in a bun… for the leftovers I’ll eat them on top of salad, with the sauce, I think.

  40. Trace
    June 4, 2013 / 12:11 pm

    Hey!
    I just wanted to say thanks for the recipe! I have a really hard time digesting beef, and try to stay away from soy products, so non-soy veggie burgers get me really excited! I have these chilling in the fridge right now, and in addition to the corn, I added some cubed zucchini (cubed to be about the same size as the corn). I can’t wait to try them!

  41. Danielle Jude
    June 7, 2013 / 10:15 pm

    Made these tonight. They were fabulous!

  42. June 12, 2013 / 8:17 pm

    Hi I was wondering where all that cholesterol comes from. I am looking for cholesterol free foods and hope I can cut something out of the recipe to make it cholesterol free. Is it just the yogurt sauce? Thanks for posting this recipe.

    • Nicole, RD
      Author
      June 12, 2013 / 8:20 pm

      Hi Shannon! The cholesterol comes from the egg.

  43. July 27, 2013 / 7:05 pm

    I just made these and they’re chilling in the fridge, I’m so excited to taste them! They look so good, I’ll definitely be posting about them πŸ™‚

    • Nicole, RD
      Author
      July 28, 2013 / 11:02 pm

      Hope you love them as much as me πŸ™‚

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  45. Danelle
    August 7, 2013 / 2:56 pm

    I made these last week for a friend, they were AWESOME! So good that I just mixed up my second batch, I will be freezing some of these to have on hand for a quick meal. Thank you so much for posting this! Loved them!

  46. Rochelle Hairston
    August 12, 2013 / 1:52 am

    Ohhh, I so cannot wait to try this recipe…going to try and make some tomorrow!! If I cannot find the coconut yogurt to make the yogurt sauce I’ll try it w/ avocado. That should be super yummy…and if I can make the sauce I’ll try the avocado anyway. Thank you so much for this recipe. GOD Bless you and your family!

  47. Kate McDonnell
    October 4, 2013 / 5:38 pm

    So i found this recipe on pinterest and I’ve been so excited to make it! I have plans to make these for a group of my friends in a few weeks and i tested them out today to see if they’d be good. They were so good! They were guilt free, yummy burgers! I made the yogurt sauce but instead of dijorn mustard i used brown spicy mustard, so i don’t know how badly that messed up the flavor, but I was not a huge fan, however my brother liked it. Thank you so much for sharing your recipe, I really enjoyed it!

  48. February 10, 2014 / 11:03 pm

    OMG YUM. Just had these for dinner and they are a-maze-balls. It’s been hard to find meatless meals that the Man will eat without complaints, but he said these were a 9.2/10…he deducted points because they didn’t have cheese or bacon πŸ™‚ The only thing I might change the next time would be to add some shredded zucchini or carrots to bump up the veggie factor and add some more moisture. Thanks for the recipe, definitely a keeper!!

    • Nicole, RD
      Author
      February 11, 2014 / 6:59 am

      I’m so glad you both enjoyed them, Stephanie! I love the 9.2 rating πŸ˜‰

      • Stephanie
        February 19, 2014 / 11:23 pm

        How do you suggest we reheat the frozen ones? Straight out of the freezer or defrost overnight? Thanks again!

  49. April 2, 2014 / 2:23 am

    Found you via pinterest and I am wow how simple it is. Will try it today to impress my boyfriend by the time he will be back from work. A veggie burger will keep him fit;)

    • Nicole, RD
      Author
      April 2, 2014 / 12:19 pm

      Thanks Carolina! Hope you both enjoy πŸ™‚

  50. Leslie
    August 16, 2014 / 10:49 pm

    I am on Weight Watchers and these looked amazing – I put them into the recipe builder and they are only 4 points per patty – made a batch and actually got 7 patties out of the mixture! Can’t wait to eat them!

    • Nicole Morrissey
      August 17, 2014 / 12:22 am

      Enjoy!! πŸ™‚

  51. Marie
    November 3, 2014 / 5:45 pm

    Hi there, these look great. Is it absolutely necessary to use the oats and oat flour? What is the purpose of that?

    • Nicole Morrissey
      Author
      November 4, 2014 / 8:49 am

      It is a binder to help them hold together (and also keep them gluten-free). You can use wheat or all-purpose flour in place of the oat flour πŸ™‚ Thanks, Marie!

  52. Scott Frankd
    February 22, 2015 / 7:55 pm

    great recipe. Used whole wheat buns and used 3 chipotle’s because we like a little more heat. When she says big bowl she means it. I used a mixing bowl and wish I had used a larger one.

    • Sonya S.
      February 27, 2015 / 6:10 pm

      We cannot eat Quinoa – what may we substitute instead?

  53. March 16, 2015 / 8:30 pm

    This looks great!

  54. Sara
    March 19, 2015 / 11:32 pm

    i just made these on portobello mushrooms and seriously, the flavor of the patty and the sauce are so delicious with the mushroom! Thank you for sharing this!

    I just made these on portobello mushrooms. Seriously, the flavor of the patty and the sauce are so delicious combined with the mushroom! Thank you for sharing this!

  55. Sara
    March 19, 2015 / 11:32 pm

    I just made these on portobello mushrooms. Seriously, the flavor of the patty and the sauce are so delicious combined with the mushroom! Thank you for sharing this!

  56. Nancy Ramos
    May 15, 2015 / 2:34 am

    I just finished doing the mix and have them in the freezer. I don’t consider myself such a low budget grocery shopper but I think I spent way to much on this recipe and took me way too much time to just get to the mix. Not sure if I will do them again. I will wait until I taste them tomorrow.

  57. Greta nelson
    July 7, 2015 / 10:06 pm

    By far the best veggie burger recipe I’ve ever tried. I even impressed my meat eater friends with this! Will make again and again!

  58. Greta nelson
    July 7, 2015 / 10:08 pm

    By far the best veggie burger I’ve ever made! I even impressed my meat eater friends! Will make again and again!

  59. Mayra Volk
    July 8, 2015 / 6:57 pm

    Made these tonight and they were really good. Turned out just like the picture.

  60. Grace
    August 1, 2015 / 7:03 pm

    So Good!!! I just made it for my family and they loved it! i am trying to eat healthy and we ate the veggie patty with guacamole and sweet potato fries. So amazing. I have made it twice now!

  61. Ann
    August 11, 2015 / 8:57 pm

    These are indeed delicious! I swapped the chipotle with sundried tomatoes, and the frozen corn with mixed vegetables (pantry = bare), but they were still absolutely delicious and satisfying! The cumin is key. Had them on whole wheat buns with Sriracha and organic ketchup.

  62. Heather
    August 18, 2015 / 8:48 am

    These were absolutely delicious! My fiance and I fall into the category of “people who think they don’t like veggie burgers”, but when I read the ingredients list it sounded pretty good. We made them last night and we are both new fans! Thank you!

    • Nicole Morrissey
      Author
      August 30, 2015 / 7:29 am

      Glad you guys enjoyed them, Heather!

  63. Leslie Ross
    September 20, 2015 / 11:27 am

    These are the BEST veggie burgers I’ve ever made. I didn’t change a thing, I just made a batch and tossed them in the freezer with squares of wax paper in between. They cook very well from frozen, I’ve cooked them on the barbecue on a square of oiled foil and baked them in the oven.

  64. Jen
    September 22, 2015 / 12:03 am

    We didn’t have black beans so we used northern white beans. We didn’t want to wait for refrigeration time so we put in the freezer for 15 min then refrigerator for about 20. They turned out fantastic!

  65. October 2, 2015 / 1:31 am

    It looks delicious and I would certainly try it. However, the problem in today’s life is that we all become complacent and lazy when it comes to plan for a healthy diet which requires shopping for the right foods and cooking in the right way. I am the greatest culprit. It takes effort and discipline to change bad habits and go on a healthy path. Still, it is no excuse, so I might as well start by making myself a black bean and quinoa burger, better than a BK.

  66. Sarah
    October 7, 2015 / 6:48 pm

    I love these! Made them 3 times so far. I really like them over rice with grilled veggies or cutting them in half and putting in a corn tortilla with taco toppings.

    • Nicole Morrissey
      Author
      October 9, 2015 / 11:16 am

      Yum! Glad you love them, Sarah!

  67. kasia
    February 10, 2016 / 2:18 pm

    So delish!!!!

    seriously, I was a bit skeptical of “veggie” burgers, not exactly a veterinarian. but had my share of cardboard tasting patties… these were amazing!

    definitely a SAVE!

    Great recipe!

    • Nicole Morrissey
      Author
      February 11, 2016 / 9:59 am

      Glad you loved them, Kasia!

  68. alexxa
    April 18, 2016 / 1:19 am

    I made this lastnyt and it turns out good…only I didnt put the rolled oats…and the sauce I chanhe into yogurt with tahini…tnx for this recipe…

  69. August 6, 2016 / 1:54 pm

    I did a taste test of store bought Boca veggies burgers vs. this recipe and boy were you correct. The store bought veggies burgers cannot compete as far as texture and natural ingredients, I will definitely be grilling this while the summer season is still around!

    • Nicole Morrissey
      Author
      August 7, 2016 / 8:20 am

      Laura, that’s awesome – thanks for your comment! <3

  70. August 26, 2016 / 10:51 am

    Nicole,

    Usually I’m not much of a veggie burger eater, but DANG these were good. It took me a minute to realize that what I was eating wasn’t a traditional burger because the texture was so legitimate. I’m going to put this in my toolbelt for future use and will definitely be coming back to scout more of your recipes :).

  71. Christina C.
    November 26, 2017 / 9:50 am

    These by far are my favorite black bean burgers! The quinoa is the magic ingredient. This is so flavorful and I never hear a word when they are served… quiet is a good thing when it comes to a meal! Best compliment ever! Never any left over and all I hear from the family is ummmmm! I am a meat eater but these burgers don’t make me miss the meat at all. Bravo on this recipe!

    • Nicole Morrissey
      Author
      November 26, 2017 / 8:19 pm

      Thanks, Christina! So glad you love them!

  72. December 19, 2018 / 8:50 am

    You shared the right information that i was looking for. I love reading through and found helpful information you shared in this article.

  73. February 19, 2019 / 1:29 pm

    Indeed the black bean is a good substitute for the meat. This is a very healthy burger.

  74. Amber
    March 9, 2020 / 11:51 pm

    You add the corn into the mixture still frozen or do I cook the corn?

    • Nicole Morrissey
      Author
      March 10, 2020 / 8:07 pm

      Either way is fine!

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