Black Bean and Quinoa Burgers

Name: Black Bean and Quinoa Burgers
Prep time: 20 min
Cook time: 40 min
Total time: 105 min
Yield: 8
Ingredients: 2 cans (15 oz each) black beans, rinsed and drained; 1 shallot, finely chopped; 1 garlic clove, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 2 teaspoons hot sauce; Salt and pepper to taste; 1½ cups cooked quinoa; 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water); 4 to 6 tablespoons gluten-free all-purpose flour, as needed

Recipe GLPR04828e0892e91c

Main Course

105 min

179 cal

Servings: 8

Oven

SNAP eligible

Hearty plant-based patties made with black beans, quinoa, and warm spices. These gluten-free burgers are seasoned with chili powder, cumin, and smoked paprika, then baked until golden and crispy on the outside. Perfect as a meatless main dish or protein-packed side.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 cans (15 oz each) black beans, rinsed and drained

1 shallot, finely chopped

1 garlic clove, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

2 teaspoons hot sauce

Salt and pepper to taste

1½ cups cooked quinoa

1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

4 to 6 tablespoons gluten-free all-purpose flour, as needed

Directions

Rinse and drain the canned black beans. Set aside ½ cup of the beans in a separate bowl.
Add the remaining beans (about 3½ cups), chopped shallot, minced garlic, chili powder, cumin, smoked paprika, hot sauce, salt, and pepper to a food processor. Pulse until the mixture reaches a coarse, chunky texture with no large whole beans remaining.
Transfer the processed mixture to a large bowl. Stir in the reserved ½ cup whole beans, cooked quinoa, and prepared flax egg, mixing until well combined.
Sprinkle 4 tablespoons of gluten-free flour over the mixture and stir gently. If the dough is too sticky to handle, add the remaining flour 1 tablespoon at a time until the mixture holds together firmly but is not dry.
Divide the mixture into 8 equal portions and shape each into a patty about ¾ inch thick. Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Carefully transfer the chilled patties to the prepared baking sheet, spacing them about 2 inches apart. Bake for 35 to 40 minutes, flipping each patty halfway through, until both sides are golden brown and firm.
Remove the burgers from the oven and let them rest for 5 minutes before serving. Top with your desired toppings such as lettuce, tomato, avocado, or vegan condiments.

Comments

Grocery List Plus Editorial Staff4.25

These burgers are genuinely available and affordable at any Charlotte chain—black beans, quinoa, and spices are staples everywhere, and a flax egg costs pennies. The real time commitment is cooking the quinoa from scratch (about 20 minutes) plus chill time, so the 105-minute claim is honest if you are not using pre-cooked quinoa. At under $1.50 per burger, the cost per serving is genuinely budget-friendly for a meatless meal. The burgers reheat well and the recipe makes eight, so this is solid batch-cooking for a family or meal prep, though the patties need care on the griddle to hold together and the flax egg binder is less forgiving than traditional eggs.