Home Β» Black Bean & Quinoa Veggie Burgers

Black Bean & Quinoa Veggie Burgers


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.


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!


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.

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!).



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

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


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! 🙂


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 😉 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!)! 😉

Be well,


Share With Your Friends!


  1. The Candid RD
    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. windykitchen
    December 26, 2012 / 9:36 am

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

  3. Brittany
    December 26, 2012 / 10:15 am

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

  4. Kristen @ swanky dietitian
    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. dixya @ food, pleasure, and health
    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. Melinda
    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. Kate
    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. Natalie @ The Devil Wears Parsley
    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
      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
          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. Lauren
    December 27, 2012 / 11:11 am

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

  10. Talaia @ WholeYum
    December 27, 2012 / 3:40 pm

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

  11. Pingback: Crock Pot Vegan Black Bean Soup
  12. Heidi @ Food Doodles
    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˜€

  13. Sonali- The Foodie Physician
    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™‚

  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
      January 14, 2013 / 6:45 am

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

  15. Heather
    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
      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
          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. Sharon
    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
      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
      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
      February 27, 2013 / 8:10 pm

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

  20. Pingback: Why the Cost of Being a Vegetarian is Worth it | College Cucumber
  21. 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
      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™‚

  22. 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
      March 3, 2013 / 12:18 pm

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

  23. 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
      March 3, 2013 / 4:16 pm

      So glad you loved them, Brenda!

  24. Pingback: Homemade Veggies Burgers!!! | ritasfoodadventures
  25. 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.

  26. 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!

  27. Pingback: yum! | it'z a brand new day
  28. Pingback: Black Bean and Quinoa Veggie Burgers | The Healthy Junky
  29. 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
      March 27, 2013 / 5:09 pm

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

  30. Pingback: Pinterest Friday~Saturday Addition! | Positive Changes For Life
  31. 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
      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™‚

  32. 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.

  33. Pingback: Black Bean and Quinoa Veggie Burgers
  34. 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
      April 8, 2013 / 4:41 pm

      Should be, yep!

  35. 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
      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
          April 13, 2013 / 10:10 am


  36. 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.

  37. 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
      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™‚

  38. 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
      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™‚

  39. Renna
    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
      April 23, 2013 / 11:42 pm

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

      • Renna
        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?

    • Kate
      April 21, 2021 / 2:51 pm

      Made these two other times, this time QUADRUPLED the batch from one bag of dried beans… Love These Patties!! Amazing flavors!

  40. Pingback: Black Bean, Quinoa & Sweet Potato Veggie Burgers
  41. 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!

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

    Any suggestions on making these vegan?

    • Nicole, RD
      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.

  43. 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..


  44. 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
      June 1, 2013 / 2:27 pm

      I would just leave the corn out…no biggie!

  45. 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
      June 3, 2013 / 1:00 pm

      Hmmm. I would try breadcrumbs.

  46. 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.

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

    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!

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

    Made these tonight. They were fabulous!

  49. shannon
    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
      June 12, 2013 / 8:20 pm

      Hi Shannon! The cholesterol comes from the egg.

  50. Pingback: Black Bean and Quinoa Veggie Burgers | Momma Loves Veggies
  51. Veronica Sheppard
    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
      July 28, 2013 / 11:02 pm

      Hope you love them as much as me πŸ™‚

  52. Pingback: Chicken Souvlaki
  53. 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!

  54. 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!

  55. Pingback: Black Bean and Quinoa Burgers | Reaching Beyond My Reach
  56. 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!

  57. Pingback: 5 Things to Start the New Year - Bicyclette Boutique
  58. Stephanie
    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
      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!

  59. Pingback: Fab February Finds | The Pinterest Cooking Challenge
  60. Pingback: Black Bean Quinoa Veggie Burgers | windykitchen
  61. Carolina
    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
      April 2, 2014 / 12:19 pm

      Thanks Carolina! Hope you both enjoy πŸ™‚

  62. Pingback: Quinoa Recipes you can try NOW !! | For The Love of Good Food
  63. Pingback: Black Bean Burgers and Potato Wedges | peaceandpancakes
  64. Pingback: Spring Recap | The Pinterest Cooking Challenge
  65. Pingback: Happy New Year! Something different: thoughts on vegetarianism | I’d Rather Be Reading
  66. Pingback: Happy New Year! Something different: thoughts on vegetarianism | I'd Rather Be Reading
  67. Sherrie | With Food + Love
    August 1, 2014 / 8:02 am


  68. Pingback: River Bliss Photography » Latest Favorite Vegetarian EntrΓ©es
  69. Pingback: Meal Planning – Week of July 27th | simplyschulze
  70. 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™‚

  71. Pingback: 75 Healthy & Nutritious Dinner Recipes | Fitness Bootcamp Singapore - Lose Weight and Fat Loss - Singapore Personal Trainer
  72. Pingback: Healthy recipes | Undo holiday gluttony Singapore | Honeycombers
  73. Pingback: Get that Healthy Glow | 10 Healthy Recipes to Undo Holiday Gluttony | HoneyKids
  74. 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
      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!

  75. Pingback: 49 Detox Recipes (That Actually Contain Food) - Bring all Wellness to you - ManyWellness
  76. Pingback: 49 Detox Recipes (That Actually Contain Food) * The New World
  77. Pingback: 49 Detox Recipes (That Actually Contain Food) - Perfect Your Lifestyle
  78. Pingback: 49 detox recipes that actually contain food | Your Vegetarian Kitchen
  79. Pingback: Healthy detox recipes for every meal - Cool Mom Picks
  80. 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?

  81. Cassie
    March 16, 2015 / 8:30 pm

    This looks great!

  82. 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!

  83. 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!

  84. 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.

  85. 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!

  86. 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!

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

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

  88. 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!

  89. 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.

  90. 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
      August 30, 2015 / 7:29 am

      Glad you guys enjoyed them, Heather!

  91. 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.

  92. 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!

  93. Deborah
    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.

  94. 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
      October 9, 2015 / 11:16 am

      Yum! Glad you love them, Sarah!

  95. 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
      February 11, 2016 / 9:59 am

      Glad you loved them, Kasia!

  96. 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…

  97. Laura Rose
    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
      August 7, 2016 / 8:20 am

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

  98. Cory Young
    August 26, 2016 / 10:51 am


    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 :).

  99. 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
      November 26, 2017 / 8:19 pm

      Thanks, Christina! So glad you love them!

  100. Pingback: Amazing Black Bean and Quinoa veggie burgers | Living Unplugged
  101. Joan Anderson
    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.

  102. Pingback: Must Try Burger Recipes -
  103. Jhoei
    February 19, 2019 / 1:29 pm

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

  104. Pingback: Cookin' Canuck - Recipes for Health & Weight Loss in 2013
  105. Pingback: How to Make Quinoa Not Boring - TheEatDown.com
  106. Amber
    March 9, 2020 / 11:51 pm

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

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

      Either way is fine!

  107. Pingback: The Best Black Bean Burger - My Bizzy Kitchen
  108. Pingback: Black Bean and Quinoa Cakes with Shrimp and Spinach Chimichurri | My Bizzy Kitchen
  109. Pingback: Black Bean and Quinoa Chili | My Bizzy Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

Get my newest recipes
Follow Me