Vegan ‎ Vegan ‎

The Vegan Burger

It all begins with an idea.

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

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