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quinoa black bean burgers

Quinoa Black Bean Steak Burgers

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 medium pot
  • 1 Fine mesh strainer
  • 1 Baking sheet
  • 1 Skillet or Grill Pan
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons

Ingredients
  

  • 1/2 cup quinoa rinsed
  • 1 cup water
  • 1 can black beans 15 ounces, drained and rinsed
  • 1/2 cup panko breadcrumbs plain
  • 1/3 cup red onion finely diced
  • 1/3 cup bell pepper finely diced
  • 2 tablespoons fresh cilantro chopped
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce vegetarian if needed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil plus more for pan
  • 4 burger buns toasted
  • 4 slices cheddar cheese optional
  • 1 avocado sliced, optional
  • 4 leaves lettuce optional
  • 1 tomato sliced, optional
  • 4 tablespoons mayonnaise optional

Instructions
 

  • Rinse the quinoa in a fine-mesh strainer and cook it with 1 cup water in a pot over medium heat until tender and water is absorbed, about 15 minutes, then cool slightly.
  • Spread the rinsed black beans on a baking sheet and mash roughly with a fork, leaving some beans partially intact for texture.
  • In a large mixing bowl combine cooked quinoa, mashed black beans, panko, red onion, bell pepper, cilantro, garlic, egg, tomato paste, Worcestershire, smoked paprika, cumin, chili powder, salt, pepper, and 1 tablespoon olive oil until just cohesive.
  • Divide the mixture into 4 equal portions and form firm 3/4-inch thick patties, then chill them in the fridge for 10 minutes to set.
  • Heat a skillet or grill pan over medium heat and brush lightly with oil.
  • Cook the patties for 4 to 5 minutes per side until well browned and heated through, adding cheese in the last minute if using to melt.
  • Toast the burger buns and spread with mayonnaise if desired.
  • Assemble the burgers with lettuce, tomato, avocado, and the quinoa black bean steak patties.
  • Let the assembled burgers rest for 2 to 3 minutes to settle before serving.

Notes

For the best texture, make sure the quinoa is dry and fluffy—spread it on a plate to steam off excess moisture before mixing. If the mixture feels too wet, add 1 to 2 tablespoons more panko; if too dry, splash in 1 teaspoon water or a bit more beaten egg. Chilling helps the patties hold together, but you can also bake them at 400°F for 12 to 15 minutes per side for an even firmer result. Use smoked paprika and a touch of Worcestershire to mimic “steak” savoriness, and feel free to sear in a very hot pan for a crust. Leftover cooked patties keep 3 days in the fridge or 2 months frozen; reheat in a skillet to re-crisp.
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