Vegan Black Bean and Quinoa Veggie Burger

These Gluten-Free Vegan Black Bean and Quinoa Veggie Burgers are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based meal that can be prepared in about 15 minutes and is ready to top with your favorite fresh veggies!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. Healthier Than Store-Bought Brands
2. Can Be Prepared In About 15 Minutes
3. Made With Clean, Real Food Ingredients

You can feel good about making my healthy plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, oil-free, and Medical Medium compliant!

Frequently Asked Questions

Is This Recipe Healthy?

In my opinion, yes!

Here's the ingredient list of a similar popular store-bought veggie burger:

• S.A.D. (Standard American Diet) Morningstar Farms Spicy Black Bean Veggie Burger Ingredients:  Black Beans, Vegetables Protein Textured (Soy Protein Concentrate, Wheat Gluten, Water), Rice Brown Cooked (Water, Brown Rice), Onions, Water, Corn Whole Kernel Sweet, Corn Oil, Eggs Whites, Tomatoes Diced, Wheat Bulgar, Peppers Chili Mild Green, Spices, Calcium Caseinate, Contains 2% or less:  Onions Powder, Salt, Corn Starch, Tomatoes Juice, Tomatoes Dried, Yeast Extract Autolyzed, Dextrose, Corn Protein Hydrolyzed, Wheat Protein Hydrolyzed, and Soy Protein Hydrolyzed, Garlic Powder, Flavors Natural & Artificial from Non-Meat Sources, Peppers Jalapenos Powder, Caramel Color, Calcium Chloride, Citric Acid, Lactic Acid, Paprika, Lemons Extract

They contain several GMO ingredients like corn, corn oil, corn starch, corn protein hydrolyzed, soy protein hydrolyzed as well as other processed ingredients like caramel color and natural and artificial flavors, and wheat and egg whites making them not suitable for those following a gluten-free or vegan diet.

My healthier version is made with clean, real ingredients and they're 100% vegan and gluten-free!

What Can I Make To Go With This?

I love to make healthy homemade fries and "hamburger" buns when I make this recipe:

• Oven-Baked Sweet Potato Fries
• Vegan "Hamburger" Buns (not gluten-free)

And don't forget to use your favorite toppings like romaine lettuce, arugula, tomatoes, red or white onions, avocado slices, etc.

Karielyn's Expert Tips + Ingredient Substitutions 

Here are some expert tips to make this recipe perfectly:

Quinoa. You can use (1) cup leftover quinoa or make a fresh batch for the recipe. Here's how:

• Add ½ cup uncooked quinoa + 1 cup water to a small saucepan.
• Bring to a boil, then reduce heat and simmer uncovered for approximately 15 minutes.
• Let stand, covered for 5 minutes then fluff with a fork.
• This will make (1) cup of cooked quinoa needed for the recipe.

Zucchini. I used (1) small zucchini to get ½ cup diced needed for the recipe.

Onion. My favorite onion to use is the red onion variety, but feel free to use your favorite onion. I do not recommend a sweet onion since this is a savory recipe.

Chipotle. I like to make these a little spicy so if you don't like spicy or will serving these to children, feel free to reduce or omit the chipotle powder.

Smoked Paprika + Cumin. Adjust these to your preference.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Pulsing The Mixture. It's important that you use the "PULSE" feature of your food processor and not the "HIGH" setting. You want to pulse just enough to break the black beans, walnuts, zucchini, and onions into tiny pieces, which is approximately (20) long pulses. If you overprocess the mixture, you'll end up with a black bean dip!

Baking Time: Oven times vary, so make sure they are cooked until they are nice and crispy - very important.  Otherwise, they will be a little limp and fall apart.

Want More Healthy Plant-Based Meal Recipes?  

Check out these:

• Kelp Noodles with Spicy Peanut Sauce
• Stuffed Pepper Soup
• Spaghetti Squash with Creamy Lemon Garlic Sauce
• or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

Gluten-Free Vegan Black Bean and Quinoa Veggie Burgers

These Black Bean and Quinoa Veggie Burgers are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based meal that can be prepared in about 15 minutes and is ready to top with your favorite fresh veggies!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Oil-Free | Medical Medium }

5 from 6 votes

Print Pin Review Save For Later Saved!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Yields: 8 servings

Calories : 257

Equipment

• Food Processor

Ingredients

For the veggie burger:

• ▢ 1 can organic black beans (15-ounce can, drained)
• ▢ 1 cup organic quinoa (cooked*)
• ▢ 1 cup organic walnuts
• ▢ ⅔ cups organic gluten-free quick rolled oats
• ▢ ½ cup organic zucchini (peeled, cubed)
• ▢ ½ cup organic red onion (diced)
• ▢ ¼ cup organic fresh cilantro
• ▢ 4 cloves organic garlic
• ▢ 1 tablespoon organic ground chipotle powder
• ▢ 2 teaspoons organic ground smoked paprika
• ▢ 1 teaspoon organic ground cumin powder
• ▢ 1 teaspoon Himalayan pink salt

For the flax egg:

• ▢ 1 tablespoon organic ground flax seeds
• ▢ 2 tablespoons water, filtered/purified

US Customary - Metric

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the flax egg:

• Add all ingredients for the flax egg to a small bowl and whisk together until well combined.
• Set aside while you prepare the rest of the recipe.

Prepare the veggie burgers:

• Add all ingredients for the veggie burgers to a food processor.
• Rewhisk the flax egg and add it to the food processor.
• Pulse the ingredients for about 20 long pulses, but take care to not overprocess. Pulse just enough to break down the veggies, walnuts, zucchini and beans into tiny pieces.
• Taste and adjust the seasonings to your preference.

Assembly:

• Take out a handful of the veggie burger mixture at a time and form it into a "hamburger" shape.
• Place the veggie burgers on the prepared cookie sheet.
• Bake at 375 degrees Fahrenheit for approximately 30 minutes, flipping them over halfway through.
• Serve with your favorite gluten-free bun and toppings (sliced tomatoes, sliced red onions, romaine lettuce leaves, etc.)

Recipe Notes

*How To Cook Quinoa: Add ½ cup uncooked quinoa + 1 cup water to a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for approximately 15 minutes. Let stand, covered for 5 minutes then fluff with a fork. This will make (1) cup of cooked quinoa needed for the recipe.

Zucchini. I used (1) small zucchini to get ½ cup diced needed for the recipe.

Onion. My favorite onion to use is the red onion variety, but feel free to use your favorite onion. I do not recommend a sweet onion since this is a savory recipe.

Chipotle. I like to make these a little spicy so if you don’t like spicy or will serving these to children, feel free to reduce or omit the chipotle powder.

Smoked Paprika + Cumin. Adjust these to your preference.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Pulsing The Mixture. It’s important that you use the “PULSE” feature of your food processor and not the “HIGH” setting. You want to pulse just enough to break the black beans, walnuts, zucchini, and onions into tiny pieces, which is approximately (20) long pulses. If you overprocess the mixture, you’ll end up with a black bean dip!

Baking Time: Oven times vary, so make sure they are cooked until they are nice and crispy – very important.  Otherwise, they will be a little limp and fall apart.

Serving Size: This recipe will make approximately (8) 3-inch veggie burgers. Nutritional information is for (1) veggie burger which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 257kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Sodium: 312mg | Fiber: 7g | Sugar: 1g | Calcium: 49mg

Course:Main Course

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.

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