The Vegan Burger

Cookie Score ●○○○○

(Black Bean & Quinoa)

No moo, all wow. This vegan burger’s got bite, body, and bold flavor—minus the guilt.

Messy, flavorful, and 100% vegan. This isn’t your average bean patty—it’s your new go-to burger fix.

Ingredients (Makes 4 patties):

Burger Base:

• 1 can (15 oz) black beans, drained and rinsed

• ½ cup cooked quinoa (or brown rice)

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• ¼ cup oats (quick or rolled)

• 2 tbsp tomato paste or ketchup

• 1 tbsp soy sauce or tamari

• 1 tsp smoked paprika

• ½ tsp cumin

• Salt & pepper to taste

Tips & Variations:

• Swap black beans for chickpeas, lentils, or kidney beans.

• Add grated carrot or zucchini for moisture and color.

• Freeze uncooked patties for up to 2 months — perfect for meal prep!

Optional Add-ins:

• 1 tbsp ground flaxseed (binder)

• ½ tsp chili flakes (for spice)

• 1 tbsp nutritional yeast (for umami)

Instructions:

1. Mash the Beans:
   In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but still slightly chunky.

2. Mix Everything:
   Add cooked quinoa, onion, garlic, oats, tomato paste, soy sauce, and spices. Mix well. If the mixture is too wet, add more oats or breadcrumbs.

3. Form Patties:
   Shape the mixture into 4 even burger patties. Let them chill in the fridge for 15–30 minutes to firm up (optional but helpful).

4. Cook:

• Pan-fry: Heat oil in a skillet over medium heat. Cook each patty 4–5 minutes per side until browned and crisp.

• Bake: Bake at 375°F (190°C) for 20–25 minutes, flipping halfway.

• Grill: Grill on foil or a grill mat for 4–6 minutes per side.

To Serve:

• Toasted burger buns

• Vegan mayo or hummus

• Lettuce, tomato, avocado, red onion

• Vegan cheese (optional)

• Pickles or hot sauce for extra punch