How can I make these black bean and quinoa burgers crispier?

For a crispier texture, you can roast the slightly processed gluten-free rolled oats and walnuts mixture in the oven at 400 degreesF for 3-5 minutes before adding it to the burger mixture.

What helps bind these vegan burgers together?

The burgers are bound using a chia seed 'jelly' created by mixing chia seeds with warm water, along with a mixture of slightly processed gluten-free rolled oats and walnuts.

Can I use a different type of quinoa for this recipe?

While the recipe specifies red quinoa for its texture and color, you can likely substitute white or tricolor quinoa, ensuring you follow the same cooking method to yield 11/2 cups cooked.

What's the best way to cook these black bean and red quinoa burgers?

You can cook these burgers by adding some olive oil to a heated pan or placing them directly on an outdoor grill, cooking on low-medium heat for 5 minutes per side.

Can the burger mixture be prepared in advance?

Yes, you can prepare the black bean and quinoa burger mixture ahead of time and store it covered in the refrigerator for up to 2 days before forming and cooking the patties.

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Black Bean and Red Quinoa Burgers
[Vegan, Gluten-Free]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Close-up of a grilled Black Bean and Red Quinoa Burger patty, showcasing its hearty texture and savory ingredients, ready to be served.

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Black Bean and Red Quinoa Burgers [Vegan, Gluten-Free]

284

6-8

Dairy Free

These black bean and red quinoa burgers are packed with a myriad of spices, vegetables, and herbs to make some incredibly tasty patties. They are savory, smokey, crispy on the outside but warm and moist at the center.

Ingredients You Need for Black Bean and Red Quinoa Burgers [Vegan, Gluten-Free]

1/2 cup dry red quinoa
2 15-ounce cans black beans
2 1/2 cups Brown Button mushrooms, diced
3 garlic cloves, pressed
2 tablespoons chia seeds plus 6 tablespoons warm water
1/4 cup green chives, finely chopped
1 teaspoon thyme
1 teaspoon paprika
Sea salt and ground pepper, to taste
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon soy sauce or tamari
1/4 teaspoon cayenne pepper
1/2 cup gluten-free rolled oats and 1/2 cup walnuts, slightly processed together (option: can roast this mixture in oven at 400°F for 3-5 minutes for a crispier burger)

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How to Prepare Black Bean and Red Quinoa Burgers [Vegan, Gluten-Free]

Rinse and strain the quinoa.
Bring 1 cup of salted water to the boil and add quinoa.
Simmer it, uncovered, for 15 minutes or until the water has evaporated.
Remove it from the heat and give it stir.
You will end up with 1½ cups of cooked quinoa. Set this aside.
Rinse, strain and pat dry the black beans.
Transfer the beans to a large bowl and mash them with a fork (it’s fine if you still have some chunks of black beans).
Add the cooked quinoa to this and mix it well.
Put the chia seeds in a small bowl and add the warm water. Mix them with a fork and let this sit for while – it will turn into a jelly.
Fry the diced mushrooms with the pressed garlic in a dry pan until all the water has evaporated.
You will end up with 1 cup of fried, garlic mushrooms.
Add this to the black bean and quinoa mixture. Give it all a good stir.
Add the green chives, thyme, paprika, salt, and pepper and mix into burger mixtures. Set aside.
In a small bowl, whisk together the tomato paste, dijon mustard, soy sauce, and cayenne pepper.
Add this to the black bean/quinoa mixture and mix.
Add the chia seeds and mix everything well.
Add the oats and walnuts crumbs and turn them into the mixture with clean hands.
Adjust the spices and herbs to taste.
Add some olive oil in a heated pan or place them directly on the outdoor grill.
Cook them on a low-medium heat for a good 5 minutes on each side.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.