Quinoa Vegan Burger Recipe You'll Make Again And Again

This black bean and quinoa vegan burger recipe will turn your summer BBQ into a Mexican fiesta. It's such a fun recipe and can really switch up any occasion you're cooking for. If your family or friends love some spice, this is definitely a dish you should try.

Seasoned with bell peppers, onions, garlic, and a Mexican-inspired mix of spices, our quinoa vegan burger recipe is plump, flavorful, perfectly seasoned, and just downright delicious. There's a minimal amount of work involved with prepping the burgers, but they can be frozen and enjoyed all summer long, says food blogger and photographer Ksenia Prints of At the Immigrant's Table. That sounds like a win in our book.

These burgers would be perfect for a summer barbecue, a potluck, or even a regular lunch from home on your balcony, with a cold cerveza at the ready. You can serve it with potato salad, a tossed green salad, or even individual bags of organic sweet potato chips for everyone at the table. Make yourself a quinoa vegan burger recipe today, and discover how delicious these veggie burgers can be!

As befitting a vegan recipe, the ingredient list can seem a bit long at first — but trust us, everything on this list is necessary to give your burger the flavor, texture, and bite that you'll keep craving time and time again.

To act as a binder in our burgers, we are going to make flax "eggs." For that, you are going to need some ground flax seeds and double the amount of water.

For the quinoa, you will need some dry quinoa (white or mixed quinoa will both work in this recipe), and double the amount of water.

One can of black beans will provide more protein and binder, as will some breadcrumbs.

A sweet bell pepper (red, yellow or orange will do), an onion, and garlic will provide flavor to your quinoa vegan burger recipe. Additionally, you will need salt, black pepper, paprika, cumin, cayenne pepper, and olive oil.

Finally, for actually serving your burger, make sure you have all of your favorite accoutrements on hand: burger buns, lettuce, tomatoes, avocado, and your favorite sauces are our recommendations, but use whatever you'd like.

There are quite a bit of little things to do in these burgers before we actually get to mixing and shaping them, so let's get started.

Because this part takes the longest, be sure to cook the quinoa first. Combine ½ cup of quinoa and 1 cup water in a medium saucepan, and bring to a boil. Reduce the heat to low, and simmer, covered, until quinoa is fully cooked and water has been absorbed. This should take 15 minutes.

Remove the saucepan from heat, and set aside to cool.

While your quinoa is cooking and cooling off, you can take the time to get your vegetables ready, make your flax "eggs," and get all the spices out and measured.

To get all the veggies prepped, pull together a sharp knife and comfortable cutting board. Finely dice the bell peppers — you're looking for about a ½-inch dice. In addition, dice the onion finely to about an equal size. Then, mince the garlic.

To make the flax eggs, combine 2 tablespoons of ground flax and 4 tablespoons of water in a small bowl. Stir to mix. Set aside for 15 minutes until a gel-like substance is created. You can also transfer it to the fridge for longer.

In a large bowl, mash the black beans roughly with a fork, leaving some whole but mashing others into a paste. The totally smashed ones will help hold the burger together, while the whole or partially broken bits will still leave some texture and make you feel like you're eating a bean burger.

To the bowl with beans, add the rest of the ingredients, except the oil — aka the cooked quinoa, breadcrumbs, diced pepper, diced onion, minced garlic, salt, paprika, cumin, black pepper, and cayenne pepper.

Mix everything well to combine.

Set up shop on a working surface with a baking sheet or a large plate close on hand.

Get your hands a little wet (not sopping wet, just moist), or moisturize them with a drop of oil. Working with your hands, shape the quinoa vegan burger mixture into six patties. You may have to moisten your hands again in between the patties, as this helps when rolling the burgers and prevents the ingredients from sticking to your hands.

Arrange the patties on a baking sheet, and set them aside. You can also arrange them on a large plate, but a baking sheet is convenient.

Set a large saucepan to medium heat. Then, add oil.

Cook the black bean quinoa vegan burger patties until fully cooked, crisped around the edges, and browned on each side. Once you're done with the first side, flip gently with a spatula, and repeat on the other side. You'll cook each side for about 5 minutes.

Continue cooking until you run out of quinoa vegan burger batter.

It's time to serve those yummy black bean quinoa vegan burger patties on top of burger buns and topped with lettuce, tomato, avocado slices, and your favorite burger sauces.

The best part of eating a burger is the spread that goes with it! Get yourself set up with your favorite burger toppings, and whatever vehicle you use to transport the burger from the plate to your mouth. 

A burger bun or a lettuce bun would both work. And in terms of toppings, we recommend using slices of fresh avocado, lettuce, and some tomato, but you can also include onions, roasted bell peppers, or vegan cheese.

For sauces, we love vegan mayo mixed in with a touch of hot sauce. You can also use salsa to keep the Mexican vibe going, or whatever sauces you like.

These vegan burgers will keep in the fridge for up to a week, or you can freeze them by separating them with parchment paper or wax paper, and then arrange them in a sealed container. They will keep frozen for a few months.