Recipes

Black Bean & Quinoa Homemade Veggie Burger Patties

As promised (over a year ago… oops, my bad!) here is the recipe for our favorite healthy, homemade veggie burger patties. These vegetarian black bean quinoa patties are loaded with protein, nutrients, and a ton of flavor! And as delicious as they are on their own, I highly recommend pairing these homemade veggie burgers with our dill, garlic and lemon yogurt dipping sauce. The combination of the crispy, hearty veggie burger with a tangy, creamy topping is pretty much to-die-for.

When we bring this dish to any get-together, it is always one of our most requested recipes to share… even by our “vegetarian skeptic” friends!


Speaking of gatherings, we most often make these black bean veggie patties in petite appetizer or bite-size portions (okay, maybe three bites) rather than full-blown veggie burgers. However, you can shape these yummy babies either way! 

Note that the recipe provided makes approximately two dozen 3-inch round patties, or about a dozen standard size veggie burgers (two baking sheets full). It is the perfect size for a party, to have leftovers, or extra to freeze. I promise, you won’t be disappointed if you have extra! These black bean veggie burgers are really amazing as leftovers (even cold!) – and also freeze and reheat quite well! That said, feel free to cut the recipe in half if needed. 


Black bean and quinoa veggie burgers displayed on a platter lined with parchment paper. A white ramekin is nestled amongst the burgers full of yogurt dill dipping sauce. The burgers are golden brown and have specks of red bell peppers, black beans, and cilantro.


INGREDIENTS

  • 2 cans of black beans (15 ounce cans, or about 3 cups cooked beans – if you prefer to start with raw dry beans)
  • 1.5 cups cooked quinoa (½ cup raw before cooking)
  • 8 ounces of brown cremini mushrooms, finely chopped 
  • 1 small-medium or ½ large yellow onion, finely chopped
  • 4 to 5 cloves garlic, minced
  • 1 small bunch of kale (about a dozen small kale leaves or 5-6 large ones)
  • 1 large red bell pepper, finely chopped
  • 1/2 cup of fresh cilantro, chopped (loosely packed 1/2 cup)
  • Crumbed Feta Cheese- approximately one 8 ounce package
  • 2 eggs (or egg replacement)
  • 1 Tbsp extra virgin olive oil
  • 3/4 cup bread crumbs (we prefer to get organic whole wheat breadcrumbs as a healthier option)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cumin 
  • 1/4 to 1/2 tsp chili powder (optional, sliding scale for personal preference)


INSTRUCTIONS


Step 1: Prepare Quinoa & Black Beans

First, you’re going to need 1.5 cups of cooked quinoa. This is usually about ½ a cup dry before cooking. Follow the instructions on your quinoa package to cook the quinoa. We usually add a drizzle of olive oil and pinch of salt into the cooking water. Feel free to prepare the quinoa in advance (such as the day prior) before assembling the veggie burgers. 

Strain and rinse two cans of black beans. Put the black beans in a large mixing bowl and partially mash them. The goal is for about 75% of the black beans to become mashed (like dry refried beans) but leave a small portion somewhat whole as well. This helps the homemade veggie burgers bind together while still maintaining a nice texture. 

To mash the beans, use a fork, potato masher, or a trick I recently learned – the end of a clean mason jar!  Once the beans are mashed to your liking, stir in the quinoa and mix well. 


A four way image collage, the first image shows a white ceramic square shaped bowl with black beans in the bottom of it, the second image shows the same bowl with black beans in the bottom but a hand is holding an empty 12 oz. mason jar above it. The third image shows the black beans after they have been mostly mashed with the bottom of the mason jar, the fourth image shows a clear bowl full of cooked quinoa being held over the bowl of mashed black beans.


Step 2: Prepare the Cooked Veggies

Before we get cooking… See how it says “finely chopped” or “minced” next to almost all the veggie ingredients? That is important. If the vegetable bits and pieces are too large, your homemade veggie burgers are going to crumble and fall apart more easily. If meticulously chopping veggies sounds like a chore, this is a great time to bust out your trusty food processor and get the job done quick!

On the stove top, heat a splash of olive oil in a sauté pan – or as we love to use, a cast iron wok. Add the finely chopped onion, mushrooms, and minced garlic. Add a sprinkle of salt and pepper, and sauté those together until the mushrooms have released their juices and the onions are translucent (about 5 minutes). Stir occasionally. 

In the meantime, wash and de-stem the kale leaves. Shake them off to avoid introducing excess moisture, and then chop those up nice and small too. Add the kale to the mushrooms, onions, and garlic. Continue sautéing this combo on a medium-low heat for about 8 minutes, allowing additional moisture to evaporate off. During this time, prep the other fresh ingredients described below. Once it is finished cooking, add the kale-shroom mix to the bowl of quinoa and black beans. 


Step 3: Prepare & Combine Other Veggie Burger Ingredients

Now we will prep all of the other ingredients that will be added into the veggie burger patty mixture raw. Finely chop up one red bell pepper and fresh cilantro. If it isn’t already, manually crumble the feta cheese into little pea-size pieces (no need to be perfect here!). 

Add the bell pepper, crumbled feta, and one loose half-cup of chopped cilantro to the bowl of quinoa and black beans. Also add ¾ cup breadcrumbs to the bowl, and your kale-shroom mixture if it isn’t already at the party. 

Drizzle over 1 tbsp of olive oil and add the called-for seasonings, including salt, black pepper, cumin, and optional chili powder. Stir to combine. Here, I like to give it a taste-test before adding the raw egg and adjust seasonings if desired. Finally, add two whisked eggs and stir to thoroughly combine. It is okay to sort of mash the mixture as you stir, helping it all stick together. 


A four way image collage, the first image shows a wooden cutting board the is full of whole brown cremini mushrooms, cloves of garlic, a whole yellow onion, and a loose bunch of kale consisting of "dazzling blue" kale. The second image shows the ingredients from the cutting board simmering away inside of a cast iron wok after they have been finely chopped. The third image shows a white ceramic bowl that contains diced red bell pepper, whole wheat bread crumbs, chopped cilantro, crumbled feta, and the  sauted mushrooms, kale, onions, and garlic. Each one taking up its own section of the bowl. The fourth image shows the black bean and quinoa veggie burger mixture after it has been fully combined and before it has been formed into patties.


Step 4: Form & Bake Veggie Burger Patties

Preheat the oven to 400°F.

Prepare a baking sheet (or two) either by lining it with parchment paper, or greasing it with a decent layer of olive oil or butter. Sometimes I use a little spray olive oil on the parchment paper too, which helps the outside of the veggie burger crisp nicely. If you do choose to use parchment paper, it can be reused when you freeze any leftovers! 

Use your hands to gather and form the veggie burger mix into patty sizes of your liking. Again, we most often make them on the smaller side – forming appropriately 3″ round by ½” thick mini veggie burgers. Truth be told, the smaller they are, the better them seem to hold together! We sometimes make larger veggie patties too, but need to be more gentle when flipping them

Bake your homemade veggie burgers for a total of 30 minutes*, carefully flipping them over half way through baking. Each side should become golden brown. 

*If you are baking two trays at one time (which we have done!) be sure to rotate the trays partway through to promote even cooking. Double trays and large veggie burger patties may need an extra 2 or 3 minutes of baking per side, though I still recommend checking the underside after the first 15 minutes. 


A parchment paper lined baking sheet filled with 3 inch round black bean and quinoa patties neatly lined up in rows. There are droplets of oil visible on the parchment paper which will keep the patties from sticking to the paper.
A two way image collage, the first image is a black bean and quinoa veggie burger is being held above a baking sheet lined with more veggie patties. The black bean, red bell pepper, onion, cilantro, and feta cheese is visible in the burger. The second image shows another baking sheet lined with larger veggie patties that could be served on a hamburger bun.
Small or large? Your choice! Note that larger veggie burger patties may require a few extra minutes cooking time.


Step 5: Serve & Enjoy

Get ready for some seriously tasty business! These black bean and quinoa veggie burger patties are excellent when served warm, but are just as good as they cool down too. This is one more reason they’re a perfect vegetarian party appetizer! If you do put a bunch on a platter, allow the patties to cool slightly before stacking them to maintain a crisp “crust”.

Though we love to serve the veggie patties with yogurt dill sauce, that is only one of the many wonderful ways you can enjoy them! Of course, they can be eaten like a classic burger with cheese and condiments (don’t forget the pickle!) on a bun, open face sandwich, or lettuce wrap. 

When they’re made small or broken up after cooking, these veggie burgers can also be served like healthy falafel in a pita, or as a vegetarian taco filling! Oftentimes, we each have a couple small veggie burgers a la carte, alongside a big helping of sautéed seasonal vegetables for dinner. 

Aaron just chimed in over my shoulder “Basically, you can eat them any flippin’ way you want.” Lol.


Black bean and quinoa veggie burgers displayed on a platter lined with parchment paper. A white ramekin is nestled amongst the burgers full of yogurt dill dipping sauce. The burgers are golden brown and have specks of red bell peppers, black beans, and cilantro.


Tips for Storing, Freezing and Reheating Homemade Veggie Burger Patties

Store the extra veggie burgers in the fridge inside an air-tight container, and either use or freeze them within one week. 

To freeze homemade veggie burgers, spread the patties out in a single layer on a baking sheet or tray, not touching. Line the baking sheet with parchment paper to prevent them from sticking. Freeze the entire tray for several hours or up to a full day. Once the veggie burgers are completely frozen, quickly transfer them into a freezer-safe storage container (without allowing them to defrost at all in between). It is okay to stack them now. 

Freezing the veggie burgers individually first should prevent them from sticking together in the freezer, and makes it easy to pull one or two out as needed in the future! However, I usually re-use the parchment paper used during baking by layering it between the veggie burgers. If you don’t have time or space to individually freeze them first, definitely use parchment paper between when freezing fresh veggie burgers.

Reheat the frozen veggie burgers either in the oven on 375F until warmed all the way through, or how we prefer –  in a skillet on the stovetop with a little olive oil to prevent sticking. 



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Thanks for tuning in! Please report back and let us know what you think with a review if you try our veggie burgers. I really think you’re going to love them. As always, feel free to ask questions and spread the vegetarian love by sharing this article. Come find me on Instagram @deannacat3 and use #homesteadandchill to share your creations.


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5 from 6 votes

Black Bean & Quinoa Homemade Veggie Burger Patties

Please enjoy this recipe for our favorite homemade veggie burger patties. These healthy black bean quinoa patties are loaded with protein, nutrients, and flavor! Make them large, or smaller as the perfect vegetarian party appetizer. Don't forget to freeze the leftovers for easy reheating!
Prep Time30 mins
Cook Time45 mins
Course: Appetizer, Main Course, Party Food, Side Dish, Snack
Cuisine: American
Keyword: black bean burger, black bean quinoa patty, homemade veggie burger, Vegeterian burger, Veggie burger, veggie patty
Servings: 24 small patties

Equipment

  • Baking sheet
  • Mixing bowl
  • Sauce pan or skillet
  • Food processor (optional)
  • Parchment paper (optional)

Ingredients

  • 2 cans of black beans (15 ounce cans, or about 3 cups cooked beans)
  • 1.5 cups cooked quinoa (½ cup raw before cooking)
  • 8 ounces brown cremini mushrooms, finely chopped 
  • 1 whole small-medium or ½ large yellow onion, finely chopped
  • 4-5 cloves fresh garlic, minced
  • 1 small bunch of kale (about a dozen small kale leaves or 5-6 large ones)
  • 1 large red bell pepper, finely chopped
  • 1/2 cup fresh cilantro, chopped (loosely packed 1/2 cup)
  • 8 ounces crumbed feta cheese
  • 2 large 2 eggs (or egg replacement)
  • 1 Tbsp extra virgin olive oil
  • 3/4 cup bread crumbs (we prefer whole wheat)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 to 1/2 tsp chili powder (optional, sliding scale for personal preference)

Instructions

  • Cook the quinoa, following instructions on the package.
  • Strain and rinse two cans of black beans. In a large mixing bowl, partially mash the black beans with a fork or other utensil (about 75% mashed, 25% left whole-ish)
  • Combine mashed black beans and cooked quinoa.
  • On the stove top, heat a splash of olive oil in a sauce pan or wok, and then add the finely chopped onion, mushrooms, and minced garlic. Salt and pepper to taste. Sauté until the mushrooms have released their juices and the onions are translucent (about 5 minutes). Stir occasionally. 
  • Wash, dry, de-stem, and finely chop the kale leaves. Add the kale to the mushrooms, onions, and garlic. Continue to cook medium-low heat for about 8 minutes, allowing additional moisture to evaporate off.
  • Add raw finely-chopped bell pepper, cilantro, crumbled feta, and breadcrumbs to the bowl of quinoa and black beans. Also add kale-mushroom-onion mixture once it is finished cooking.
  • Add olive oil and seasonings to the bowl with everything else. Mix very well, taste-test, and adjust seasonings if desired.
  • Finally, add two whisked eggs and stir to thoroughly combine. It is okay to sort of mash the mixture as you stir, helping it all stick together. 
  • Preheat the oven to 400°F, and prepare a baking sheet (or two) either by lining it with parchment paper, or greasing it with a decent layer of olive oil or butter. 
  • Use your hands to gather and form the veggie burger mix into patty sizes of your liking. We usually make them on the small side – forming appropriately 3″ round by ½” thick mini veggie burgers. Feel free to make larger burgers, but be more gentle when flipping them
  • Bake your homemade veggie burgers for a total of 30 minutes*, carefully flipping them over half way through baking. Each side should become golden brown. 
  • Serve and enjoy!
  • Store the extra veggie burgers in the fridge inside an air-tight container, and either use or freeze them within one week. 
  • Freezing the veggie burgers individually first (spread out on a parchment-paper lined baking tray) before moving into a storage container should prevent them from sticking together in the freezer. You can also stack them in a freezer-safe container with parchment paper lined between them.
  • Reheat the frozen veggie burgers either in the oven on 375F until warmed all the way through, or how we prefer –  in a skillet on the stovetop with a little olive oil to prevent sticking. 

Notes

*Cooking time note: If you are baking two trays at one time (which we have done!) be sure to rotate the trays partway through to promote even cooking. Double trays and large veggie burger patties may need an extra 2 or 3 minutes of baking per side, though I still recommend checking the underside after the first 15 minutes. 



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3 Comments

  • Lacey Daniels

    5 stars
    These are an absolute delight to my taste buds! And I can’t get enough of the texture. Thank you for sharing such a delicious recipe!

  • McKennae

    5 stars
    Made these tonight but substituted one can of black beans with red kidney beans. Also skimmed down on the cilantro since I’m not a huge fan but surprisingly it wasn’t as “cilantro-ey” as I thought it would be and probably could’ve used the full amount. Anyways, I paired it with the garlic lemon dill yogurt and the were absolutely DELISH!!! I made extra quinoa to make a quinoa salad along side to have for the week so overall I got a lot of food out of the time it took to make this. Stoked on it! Thanks a bajillion Deanna! ❤️😁

  • Bethany

    5 stars
    I have now made these twice. First time I cut the recipe in half. The second time, I made a big batch to freeze. These are so yummy! I am someone who doesn’t like mushrooms, and after asking Deanna for a substitute for mushrooms, she encouraged me to try it with them anyway. I must say, I don’t even notice the mushrooms at all. These have a ton of flavor and packed with veggie goodness! I highly recommend. I’ve already given the recipe to a couple friends too!

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