Baked Quinoa Black Bean Veggie Burgers

Name: Baked Quinoa Black Bean Veggie Burgers
Prep time: 28 min
Cook time: 48 min
Total time: 1 h 16 min
Yield: 6 servings
Cuisine: American
Ingredients: ¾ cup (140 g) white quinoa, rinsed in a fine-mesh sieve and drained; 1½ cups (360 ml) water; 15 oz can (about 1½ cups drained) (425 g) canned black beans, drained, rinsed and patted very dry; ¾ cup (70 g) old-fashioned rolled oats, pulsed in a food processor into a coarse flour; 1 tbsp (15 ml) olive oil, for sautéing; 1 small (about 4 oz) (115 g) small red onion, finely diced (¼-inch pieces); 3 cloves (10 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tbsp (16 g) tomato paste; 1 large (50 g) large egg, lightly beaten; ¼ cup (10 g) fresh cilantro, finely chopped; 1 tbsp (15 ml) fresh lime juice; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil, for brushing the pan and patties; 6 buns (330 g) burger buns, split and toasted (optional); 2 medium (300 g) ripe avocado, sliced (optional)

From the MyKitchenBank Kitchen

Smoky, cumin-spiced patties made with fluffy quinoa, mashed black beans and sautéed red onion, baked on a sheet pan until crisp outside and tender inside. They hold together on a bun without frying.

Prep: 28 min
Cook: 48 min
Wait: 50 min
Total: 2 hr 6 min
Makes: 6 burgers (about 3½ inches / 9 cm wide)

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Ingredients

6 servings

¾ cup (140 g) white quinoa, rinsed in a fine-mesh sieve and drained
1½ cups (360 ml) water
15 oz can (about 1½ cups drained) (425 g) canned black beans, drained, rinsed and patted very dry
¾ cup (70 g) old-fashioned rolled oats, pulsed in a food processor into a coarse flour
1 tbsp (15 ml) olive oil, for sautéing
1 small (about 4 oz) (115 g) small red onion, finely diced (¼-inch pieces)
3 cloves (10 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tbsp (16 g) tomato paste
1 large (50 g) large egg, lightly beaten
¼ cup (10 g) fresh cilantro, finely chopped
1 tbsp (15 ml) fresh lime juice
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil, for brushing the pan and patties
For serving
6 buns (330 g) burger buns, split and toasted (optional)
2 medium (300 g) ripe avocado, sliced (optional)

Equipment (10)

Medium saucepan with lid (2-quart / 2 L)
Fine-mesh sieve
Food processor or blender (for the oats)
Large mixing bowl
Large rimmed baking sheet (18×13-inch / 46×33 cm)
Parchment paper
Large skillet (10-inch / 25 cm)
Wide spatula
Instant-read thermometer
Pastry brush

Steps

Before you start

Plan on about 2 hours in total: the quinoa must cool and the shaped patties must chill 30 minutes, or they will crumble.
Drain and rinse the black beans, then pat them very dry with a clean towel. Wet beans make soft, mushy patties.
Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds to remove its bitter coating.
Gather everything first (mise en place): the recipe moves quickly once the quinoa is cooked.

1
Cook the quinoa
- Combine the rinsed quinoa and 1½ cups (360 ml) water in a medium saucepan.
- Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes without lifting the lid.
- Remove from the heat and leave covered for 5 minutes.
- You should have about 2 cups (370 g) cooked quinoa.
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Ready when: All the water is absorbed and the grains are tender with tiny white spiral 'tails' visible
Tip: Don't stir or peek while simmering, or the quinoa can turn gummy.
2
Cool the quinoa
- Fluff the quinoa with a fork and spread it in a thin layer on a large plate or baking sheet.
- Let it cool for 10 minutes while you prepare the other ingredients.
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Ready when: Quinoa is just warm to the touch, not hot
3
Sauté onion and garlic
- Heat 1 tbsp olive oil in a 10-inch skillet over medium heat.
- Add the diced red onion and a pinch of the salt, and cook, stirring often, for 4 minutes until soft and translucent.
- Add the garlic, cumin, smoked paprika and tomato paste, and stir for 1 minute until fragrant and the paste darkens slightly.
- Scrape into a large mixing bowl.
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Ready when: Onion is soft and translucent and the garlic smells toasty, not browned
Tip: If the garlic starts to brown, lower the heat; burnt garlic tastes bitter.
4
Prepare oats and beans
- Pulse the oats in a food processor 6–8 times until they look like a coarse flour with some flakes remaining.
- Add the dry black beans to the bowl with the onion mixture and mash with a fork or potato masher until about two-thirds of the beans are broken down and the rest stay whole.
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Ready when: The mixture looks like a chunky, thick paste with some whole beans
Tip: Leave some whole beans for texture; over-mashing makes the burgers pasty.
5
Mix the burger mixture
- Add the cooled quinoa, pulsed oats, beaten egg, cilantro, lime juice, remaining salt and the pepper to the bowl.
- Stir firmly with a spatula for about 1 minute.
- Press a spoonful in your hand: it should hold together in a ball.
- If it crumbles, mash in 1–2 tbsp more oats; if it sticks heavily to your hands, add 1 tbsp more oats.
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Ready when: A squeezed handful holds its shape without falling apart
Tip: Taste before the egg goes in if you like, but season for the finished burger: the mixture should taste slightly salty.
6
Shape and chill
- Line a rimmed baking sheet with parchment and brush it with half of the remaining olive oil (½ tbsp).
- Divide the mixture into 6 portions (about ⅔ cup / 150 g each).
- With damp hands, pack each into a tight patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on the sheet, then refrigerate uncovered for 30 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Pack firmly and smooth the edges; cracks along the edge are where patties break.
7
Preheat the ovenOven 425°F / 220°C
- About 15 minutes before the chill time ends, position a rack in the center of the oven and preheat to 425°F (220°C).
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Ready when: Oven has reached 425°F (220°C)
8
Bake first sideOven 425°F / 220°C
- Brush the tops of the chilled patties with the remaining ½ tbsp olive oil.
- Bake at 425°F (220°C) for 14 minutes, until the undersides are deep golden brown and the patties release easily from the parchment.
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Ready when: Bottoms are golden brown and the patties lift off the parchment without sticking
Tip: If a patty sticks, give it 1–2 more minutes; it releases when the crust has formed.
9
Flip and finishOven 425°F / 220°C
- Carefully flip each patty with a wide spatula.
- Bake 12–14 more minutes at 425°F (220°C), until the second side is browned, the edges look crisp, and an instant-read thermometer in the center reads 165°F (74°C).
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Ready when: Both sides are browned and the center reads 165°F (74°C)
Tip: Slide the spatula fully under the patty and flip in one motion to prevent breakage.
10
Rest and serve
- Let the burgers rest on the pan for 5 minutes so they set.
- Serve on toasted buns with sliced avocado and any toppings you like, such as lettuce, tomato or a spoonful of yogurt sauce.
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Ready when: Patties are firm enough to lift with a spatula without bending
Tip: For gluten-free burgers, skip the buns and serve over greens or in lettuce wraps.

Good to know

Tips

Dry the beans and let the quinoa cool completely; excess moisture is the main reason veggie burgers fall apart.
Don't skip the 30-minute chill. It lets the oats absorb moisture and hold the patties together.
Use a wide spatula and flip only once for the least breakage.
Make a double batch and freeze extras for quick weeknight dinners.

Make ahead

"Shape the patties up to 24 hours ahead, cover the tray tightly and refrigerate; bake straight from the fridge, adding 2 minutes to the first side. You can also cook the quinoa up to 3 days ahead and keep it refrigerated."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cooked patties keep in an airtight container for up to 4 days. Freezer: freeze cooled patties on a tray, then bag with parchment between them for up to 3 months. Reheat from the fridge in a 375°F (190°C) oven for 10 minutes, or from frozen for 18–20 minutes, until hot (165°F / 74°C) in the center."

Substitutions

large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water (rest 5 minutes). Makes the burgers vegan; the patties will be a little softer, so chill the full 30 minutes.
old-fashioned rolled oats → Gluten-free rolled oats or plain breadcrumbs. Use certified gluten-free oats for a gluten-free burger; breadcrumbs give a slightly crisper crust. Use the same amount.
fresh cilantro → Fresh flat-leaf parsley. Use the same amount if you don't like cilantro.
canned black beans → Canned pinto beans or kidney beans. Drain, rinse and dry them thoroughly; the flavor will be milder.