Say goodbye to mushy and bland veggie burgers! These vegan black bean burgers crispy on the outside and tender on the inside with just the right amount of spice. They’re easy to make with just a few pantry staple ingredients and are naturally gluten free.
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I’ve had a LOT of veggie burgers in my life. Store bought, homemade, from a restaurant. Some good, some bad, but there is always one commonality. They’re all mushy.
The burger patty itself seems to fall apart as soon as you take a bite, so I’ve been working on perfecting the perfect vegan black bean burger for quite a while now.
This recipe is incredibly simple, and almost entirely hands off. It’s made almost exclusively from pantry staples and is freezer friendly so you have enough to last the whole week!
The burger is made from a base of quinoa and black beans, with plenty of onion, garlic and spices to add flavor and a bit of rice flour to hold it all together. I like to serve it with my spicy tahini dressing for a little kick (I just sounded like my mother, lol). Anyway, let’s get cooking!
How to make the patty
First, you’ll want to cook the quinoa according to these instructions.
Roughly chop the onion and add to the food processor with the garlic. Pulse a few times to break up until no large chunks of the garlic remain.
Drain and rinse the black beans and add to the food processor.
When the quinoa is done, allow to cool slightly (stick it in the fridge to speed up the process) and then add to the food processor with all remaining ingredients aside from the flour.
Pulse just a few times to combine the ingredients and break up the cilantro and beans slightly. If you don’t want any bean chunks in the burgers you can process more until it’s very well combined.
Once the mixture is combined (but not mushy), transfer to a bowl and add in the flour. Start with 1/4 cup and add up to 1/3 cup if the mixture seems too wet. You don’t want it to be dry, so keep it on the moist side just to be safe. Mix together to combine.
Divide the dough into 6 even patties, I like to use this large cookie scoop to ensure even sized patties.
Add to a baking sheet lined with parchment paper. For a little extra flavor, you can brush the tops of the burgers with a bit of barbecue sauce for extra flavor. This is optional, but really takes the burgers to the next level.
Bake for 15 minutes, flip and bake an additional 15-20 minutes. You’ll know they’re done when the outside is a bit crispy and a darker brown color.
If you want to add cheese your burger (my favorite dairy free/vegan cheese slices is by the brand Follow Your Heart), add a slice to the top of the patty about 2-3 minutes before taking them out of the oven to allow it to melt slightly.
I like to serve this recipe in a very traditional way with all the good toppings. Tomato, ketchup, cheese, lettuce, onion and my spicy tahini dressing.
These burgers have a Mexican flavor with the cilantro and salsa, so they pair well with chips, salsa and guac!
Notes, tips & tricks
- If you’re in a pinch, you can cook these vegan black bean burgers on the stove instead of in the oven. If you do that, I suggest upping the flour content to about 1/3-1/2 cup to prevent the burgers from falling apart. Add about 1 tbsp of oil to a hot pan and cook the burgers on each side for about 5 minutes or until golden brown.
- Once prepared, this recipe will store in the fridge for 5 days, but you can also freeze the burgers! After cooking, let the burgers cool and then transfer to an air tight container or zip lock bag (with parchment paper in between each burger) and store in the freezer for up to 3 months.
- On their own, the burger patties are not super spicy which is why I like to pair them with my spicy tahini dressing. You can also add 1/4-1/2 tsp cayenne pepper or a chopped up jalapeno to the food processor for more spice.
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The Ultimate Vegan Black Bean Quinoa Burger
- 1/2 cup dry quinoa
- 1 can black beans
- 2 cloves garlic
- 1/3 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 tsp cumin
- 1 tsp paprika*
- 1/2 – 1 tsp salt
- 1 tsp chili powder
- 3 tbsp salsa (any kind)
- 1 tsp olive oil
- 1/4-1/2 cup brown rice flour*
- 1 tbsp tapioca (arrowroot or corn starch)
- Optional: ½ tsp cayenne pepper for spice
- Spicy tahini dressing to serve
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the quinoa according to these instructions. (Using a 1:2 ratio of quinoa to water). You should end up with about 1 1/2 cups cooked quinoa.
- Roughly chop the onion and add to the food processor with the garlic.
- Pulse a few times to break up until no large chunks of the garlic remain.
- Drain and rinse the black beans until the water runs clear and add to the food processor.
- When the quinoa is done, allow to cool slightly and add to the food processor with all remaining ingredients aside from the flour.
- Pulse just a few times to combine the ingredients and break up the cilantro and beans slightly.
- Once the mixture is combined (but not mushy), transfer to a bowl and add in the flour. Start with 1/4 cup and add up to 1/2 cup if the mixture seems too wet. You don’t want it to be dry, so keep it on the moist side just to be safe. Mix together to combine.
- Divide the dough into 6 even patties, I like to use this large cookie scoop to ensure even sized patties.
- Add to a baking sheet lined with parchment paper. Optional: lightly brush barbecue sauce on top of the burgers for extra flavor!
- Bake for 15 minutes, flip and bake an additional 15-20 minutes.
- Serve with tomato, lettuce, cheese and spicy tahini dressing on a bun. Enjoy!