Gluten-Free Black Bean Quinoa Burgers

“What’s a garden burger?”

My first encounter with a meatless burger was in high school, when I came down to visit my middle sister at Texas State. We were getting ready to eat lunch, scouting the bountiful (and oh so greasy) options set before us.

I went to high school in Kentucky, so it was definitely a road trip down. A road trip then meant fast food, car snacks, and long hours sitting on my duff. Enough to make anyone feel like hot stuff. Greasy didn’t sound good.

But a burger made without meat? How in the world did they do that? In my head, a pictured a salad chopped up and squished into a patty. Disgusting.

So naturally, I ordered it.

“Mmmm…” I couldn’t believe it. This mysterious vegetarian burger captured my curiosity and set me on a path to create my own. Only…I’m a bit slow…so add about six years until the time I actually made my own.

The ones I made last night came from Prevention RD. Quinoa and black beans are both excellent sources of protein and make up the “meat” of this dish. Everything else that is mixed in is just the cherry on top. Seriously though, this is delicious. And the sauce? To die for.



  • ½ cup dry quinoa
  • 1 tsp olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • ½ tsp Kosher salt, divided
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 Tbsp tomato paste
  • 1 large egg
  • 2/3 cup frozen corn
  • ½ cup cilantro, chopped
  • 1 chipotle in adobo, minced
  • 2 tsp ground cumin
  • ½ rolled oats
  • ¼ cup oat flour

Yogurt Sauce:

  • ½ cup plain Greek yogurt
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard


  1. Combine quinoa with 1 cup water in small saucepan and heat on medium-high. Bring to a boil, then reduce to low, cover, and cook 10-15 minutes until quinoa is done and water is absorbed. Remove from heat.
  2. Heat oil in a small sauce pan over medium heat and add onion and garlic. Add ¼ tsp salt and sauté until onions are soft (5-6 minutes). Place mixture in large bowl and add black beans, mashing until a pasty mixture forms.
  3. Stir in tomato paste, egg, corn, cilantro, chipotles, cumin, and remaining ¼ tsp salt. Stir in cooked quinoa, oats, and oat flour (I stuck oats in a food processor to make oat flour). Mix well, and form into 6-8 patties. Place them on a baking sheet, cover with plastic wrap, and refrigerate a few hours or 2
  4. For yogurt sauce, just mix all the sauce ingredients in a 1
  5. When ready, either preheat oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray before adding patties and cook 10-12 minutes until patties are golden brown and crispy. Then flip them and cook another 10 minutes. For griddle, heat 4-6 minutes per side or until golden. Serve with yogurt 3

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