Dec 13, 2017

Vegan Quinoa Black Bean Burger Recipe

Name: Quinoa & Black Bean Burger
Prep time: 24 min
Cook time: 5 min
Total time: 29 min
Yield: 4
Ingredients: 50 g Dry mixed quinoa and bulgur wheat; 200 g Canned Black Beans drained and rinsed; 50 g Canned chickpeas drained and rinsed; ½ Yellow bell pepper; 3 tbsp Chopped parsley; 1 Small Onion; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Chilli powder; ¼ tsp Paprika; Salt to taste; Olive oil to pan fry

I’ve tried many recipes but, this vegan quinoa black bean burger recipe is my favourite of the patties. In some of the recipes I’ve tried, the patty would not hold its shape or would be too dry. Putting all of the efforts making the patties and then having to soak them in some sauce to make it tasty doesn’t make sense. For me, the burger apart from being a protein bomb needs to be packed with flavour, have fresh herbs and keep its moisture while cooking and this recipe it’s just perfect. Sometimes I add melted cheese and green chilli to it but it is also great without.

Tips to make Vegan / Vegetarian Patties:

Never use a food processor for the herbs and vegetables added to the mixture, instead just chop them very finely. Doing so the vegetables will not release their water into the mixture making it less easy to bind, but also when cooking it makes the patty more moist and tasty.
Always add both ground cumin and ground coriander to the mixture along with the other seasonings.
Use fresh herbs, depending on what is the main ingredient I might choose between fresh coriander or fresh parsley.
Always taste the patties before shaping and cooking.
If the burgers are not binding properly consider adding more mashed beans, I completely avoid adding breadcrumbs or any other starch product to bind, it gives you less control of the final texture and adds empty calories to it, sugar with no flavour gain.

AuthorAndreia Machado

Yields4 Servings

Prep Time24 minsCook Time5 minsTotal Time29 mins

50 g Dry mixed quinoa and bulgur wheat

200 g Canned Black Beans drained and rinsed

50 g Canned chickpeas drained and rinsed

½ Yellow bell pepper

3 tbsp Chopped parsley

1 Small Onion

1 tsp Ground cumin

1 tsp Ground coriander

½ tsp Chilli powder

¼ tsp Paprika

Salt to taste

Olive oil to pan fry

Use a colander over a bowl to wash the quinoa and bulgur wheat, drain and cook in a saucepan with 1,5 of its volume in water, bring to boil, cover and then simmer for around 15 minutes or until dry. Leave it to cool.

Dice the bell pepper and onions very finely, avoid using a food processor as it would release all the water from the vegetables and make the mixture too moist to bind.

Place the beans and the chickpeas in a mixing bowl, add salt and mash them. Season with the spices.

Add the chopped parsley, onion and bell pepper in the bowl, mix everything then add the quinoa and mix once more, taste and adjust seasoning.

Grease the hands with olive oil and shape the mixture into patties, keep them in the fridge for 1 hour before cooking.

Black Bean Patty

Heat up a pan with 2 tbsp of extra virgin olive oil and when hot fry the burgers on each side until brown. Garnish with your favourite toppings and serve hot.

Ingredients