Two stacked bean burgers patties, sliced tomatoes, and lettuce leaves

A Favorite with Added Spice

These black bean-quinoa burgers make a great addition to a summer picnic or potluck. Make a double batch and store uncooked, formed patties in the freezer between layers of wax paper to have an easy meal to grab at a later date.

Prep Instructions

  • Yield: 8 (1 patty) servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Recipe Ingredients

  • 3 1/2 cups cooked black beans
  • 1/2 cup rolled oats
  • 2 tablespoons olive oil
  • 1 cup poblano pepper, diced
  • 1 jalapeño, diced
  • 1 cup red onion, diced
  • 1/4 cup sundried tomatoes, chopped
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3/4 cup quinoa flakes
  • 1 1/2 tablespoons flaxseed meal
  • 3 tablespoons water


  1. Preheat oven to 350°F. Measure all ingredients; set aside.
  2. Drain and rinse the black beans. Place them into a medium bowl, mash with a fork, and add the oats. Do not mix.
  3. Heat oil in a medium pan and sauté the peppers, onions, and sundried tomatoes. Add oregano, cumin, chili powder, salt, and garlic powder and sauté until fragrant, adding a little water if necessary to avoid too much caramelization.
  4. Add sautéed vegetables into the black beans and oats. Fold in ½ cup of the quinoa flakes (reserve the rest for coating the burger); add the flax meal and water. Mix well.
  5. Shape the mixture into 8 burgers and coat them with the remaining quinoa flakes.
  6. Place patties on a prepared sheet pan with parchment paper. Spray with nonstick cooking spray. Bake at 350°F for 12–15 minutes.

Nutritional Data

Calories: 173.45
Fat: 4.4 g
Saturated Fat: 0.56 g
Cholesterol: 0 mg
Sodium: 214 mg
Carbohydrates: 26.78 g
Fiber: 7.62 g
Sugars: 2.45 g
Protein: 7.72 g
© AdventHealth