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!
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.
Tried this recipe?Let us know how it was!