This Black Bean and Quinoa Burgers recipe makes six hearty-flavored high-protein meatless burgers. Enjoy a few today and stash the remainder of the burgers in your freezer for another meal.

Makes 6 Servings 


  • 2 tablespoons extra virgin olive oil
  • 1 onion, medium dice
  • 1/2 cup quinoa
  • 1 cup water 
  • 1 cup black beans, drained and rinsed
  • 1 and 1/2 tablespoons coconut aminos
  • 3/4 cup walnuts
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, packed
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1/4 cup all-purpose gluten-free flour
  • 1 cup gluten-free Panko breadcrumbs
  • 2 eggs, lightly beaten
  • 2 cups arugula
  • Lemon juice and extra virgin olive oil to taste
  • Salt and pepper to taste


  1. Heat a saucepan pan over medium heat and add the olive oil. Gently sauté the onion until lightly caramelized around the edges, 5 to 6 minutes. Stir in the quinoa and toast for
    1 minute. 
  2. Add the water, bring to a boil, and then lower the heat to a simmer. Cook, covered, until the water has absorbed, 18 to 20 minutes. Remove from the heat and rest, covered, for 10 minutes.
  3. Place the cooked quinoa in a food processor and add the black beans, coconut aminos, walnuts, garlic, cilantro, cumin and cayenne. Process until finely chopped. Season with salt and pepper. Transfer to a mixing bowl and fold in the flour, panko and eggs.
  4. Form rounded 1/2 cups of mixture into six (3 1/2-inch diameter) patties and set them on a parchment-lined tray. Chill at least 10 minutes. (Patties may be individually wrapped and frozen at this point.)
  5. Heat a griddle over medium heat and brush with avocado oil. Place the burgers on the hot griddle and cook until browned and crisp on the outside and warm all the way through, about 5 minutes per side.
  6. While the burgers are cooking, toss the arugula with the lemon juice and olive oil, and season with salt and pepper.
  7. Serve with arugula salad and carrot and green bean fries.

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