Can I use canned black beans instead of cooking them from scratch?

Absolutely! You can use canned black beans. Just make sure to rinse and drain them well before using. I often do this when I'm short on time, and it works great.

Can I add different spices to the burgers?

Yes, indeed! Feel free to experiment with different spices. Chili powder, cumin, smoked paprika, or even a dash of cayenne pepper can add a wonderful kick. One time, I tried adding a bit of chipotle powder and it was a total game changer.

How can I prevent the burgers from falling apart?

You bet. To prevent the burgers from falling apart, make sure to chill them in the refrigerator for at least 30 minutes before cooking. This helps them firm up nicely. Trust me, it makes a huge difference!

Can I freeze these burgers?

Certainly! To freeze these burgers, place them on a baking sheet lined with parchment paper and freeze them individually. Once frozen, transfer them to a freezer-safe bag or container. They'll keep well for up to 2-3 months. Make sure they're fully cooled before freezing!

Can I bake these burgers instead of pan-frying?

Yes! You can bake them in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through. Just keep an eye on them to make sure they don't dry out. Ovens can be tricky sometimes.

I remember the first time I tried making veggie burgers. It was an absolute disaster! They crumbled, stuck to the pan, and tasted bland. It felt like an exercise in futility. But, determined to find a delicious and healthy meat-free alternative, I experimented with countless recipes. After a lot of trial and error, I finally landed on this Quinoa and Black Bean Burger recipe. And let me tell you, it's a game-changer! This recipe is a blend of wholesome ingredients and bold flavors, perfect for a quick lunch or a satisfying dinner. Plus, they are incredibly easy to make ahead, which is a lifesaver on busy weekdays. Honestly, I'm terrible at planning ahead! I am usually scrambling at the last minute to put something together.

What I love most about these burgers is how versatile they are. You can customize them with your favorite spices and toppings. Whether you're a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, these burgers are sure to become a staple in your kitchen. I once took them to a barbeque, and even the most die-hard meat lovers were impressed!

Quinoa and Black Bean Burgers (Make Ahead Lunch)

Name: Quinoa and Black Bean Burgers (Make Ahead Lunch)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Cuisine: Meal-Prep
Ingredients: 1 cup Quinoa; 2 cups Water or Vegetable Broth; 1 cup (dried) or 2 15-ounce cans Black Beans; 3 tablespoons Olive Oil; 1 medium, diced Onion; 2 cloves, minced Garlic; 1 medium, diced Bell Pepper; 1 cup Breadcrumbs; 1/2 cup, chopped Cilantro; 1 teaspoon Chili Powder; 1/2 teaspoon Cumin; 1/4 teaspoon Smoked Paprika; To taste Salt and Pepper; As needed Burger Buns; As desired (avocado, salsa, lettuce, tomato, etc.) Toppings

These Quinoa and Black Bean Burgers are a delicious and healthy plant-based meal, ideal for make-ahead lunches or a quick dinner. Packed with protein and fiber, they are easy to customize with your favorite spices and toppings.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

📖 Instructions

Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Combine the quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Let it cool slightly.
Prepare the Black Beans: If using dried black beans, soak 1 cup of black beans overnight. Drain and rinse them, then cook in a pot with fresh water for about 1 hour, or until tender. If using canned beans, rinse and drain two 15-ounce cans.
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 diced onion and 2 minced cloves of garlic. Sauté for about 5 minutes, or until the onion is translucent. Add 1 diced bell pepper (any color) and continue to sauté for another 3-5 minutes, until the pepper is slightly softened.
Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, cooked black beans, sautéed vegetables, 1 cup of breadcrumbs (I've even used crushed tortilla chips when I was out of breadcrumbs - talk about a tasty experiment!), 1/2 cup of chopped cilantro, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of smoked paprika, salt, and pepper to taste. Mix well until everything is evenly distributed.
Form the Burgers: Using your hands, form the mixture into burger patties. Aim for about 1/2-inch thickness. Don't worry if they seem a bit soft; chilling them will help.
Chill the Burgers: Place the burger patties on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for preventing the burgers from falling apart during cooking. One time, I skipped this step and ended up with a crumbly mess in the pan. Lesson learned!
Cook the Burgers: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully place the chilled burger patties in the skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until they are golden brown and heated through. If the burgers start to brown too quickly, reduce the heat slightly.
Assemble and Serve: Serve the quinoa and black bean burgers on your favorite burger buns with your choice of toppings. Avocado slices, salsa, lettuce, tomato, and a dollop of Greek yogurt (or vegan sour cream) are all great options. I personally love adding a spicy mayo for an extra kick!
Make-Ahead Tip: These burgers are fantastic for meal prepping! You can make a big batch on Sunday and have them ready for lunches or dinners throughout the week. They also freeze well. Just wrap them individually in plastic wrap and store them in a freezer-safe bag or container.