Easy-to-make black bean burger recipe made with organic quinoa, smoky spices, and a fun and fresh mango salsa. Ready in just 20 minutes!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
My niece asked me if I had a good black bean burger recipe and I told her, “not yet”. ;)
I’ve been wanting to make a new black bean burger recipe after making my mushroom swiss black bean plantain burgers a while back. And I have to say, these stole the show! I made them using smoky spices, green peppers, onions, and Bob Red Mills Organic Quinoa Grain.
Quinoa is a great source of protein and dietary fiber. It’s naturally gluten free and perfect for those following a gluten free, vegan or vegetarian diet. Bob’s Red Mill’s quinoa has been thoroughly rinsed and air dried to remove the naturally occurring bitter saponins.
For this recipe, we only need 1 cup cooked however I’ve always recommended having cooked quinoa in the fridge ready for prepping meals. I always feel satiated when I add quinoa as part of my meals or when I make my salmon quinoa salad too. YUM! But enough about that, let’s go make these delicious black bean burgers!
How To Make Mango Salsa
First things first, we have to make the mango salsa. This is so simple to make, you guys. All you have to do is combine mango, onion, red bell pepper, cilantro, jalapeño, and lime juice. This recipe makes about 2 cups of salsa. I like to keep it in the fridge until ready to serve. This fresh mango salsa lasts up to a week in an airtight container in the fridge.
How To Make Black Bean Burgers
Now to make these black bean burgers, you can either make them in a bowl or in a food processor.
In a large bowl or in the food processor, add black beans, quinoa, onion, green pepper, Worcestershire sauce, garlic, cumin, dried oregano, smoked paprika, chili powder, salt, pepper, egg (or flax egg), and panko breadcrumbs.
Mash with a fork or pulse the mixture a few times in the food processor until desired texture. Sometimes I like to keep a few beans whole for some thick, chewy texture.
Using your hands, form 6 patties and place in the fridge for 5 minutes to solidify a bit. This makes it easier when cooking so they don’t fall apart.
To make these black bean burgers in the oven
Place the patties on a lined baking sheet. Spray patties with cooking spray or brush each patty with olive oil. Bake at 400 degrees F for 10 minutes, flipping over halfway for another 10 minutes. Total of 20 minutes in the oven.
To make these burgers on the stove
In a skillet, heat oil at medium high heat. Cook patties in batches for 5 minutes on each side. Total of 10 minutes on the stove. That’s all folks!
These protein-packed black bean & quinoa burgers are the perfect meal for any day of the week. They are easy-to-make and taste smoky, slightly sweet and savory, all thanks to the spices, chopped veggies and Worcestershire sauce. They’re also super hearty and satisfying. Feel free to top these burgers with lettuce, tomato, guacamole and sliced onions as long as you don’t forget the mango salsa!
How to store black bean burgers
You can freeze black bean burger patties, cooked or uncooked, for up to 3 months, in an airtight container or in a resealable freezer bag. Just make sure each patty is separated by parchment paper. You can then thaw the patties in the fridge before cooking. Imagine having these ready to go whenever you’d like! WIN WIN!
Can’t wait for you guys to make these black bean burgers!
Easy Mango Salsa
- 2 large mangoes, ripe, peeled and diced
- 1 small white onion, diced
- 1 medium red bell pepper, diced
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- 1/4 cup lime juice, juice from 2 limes
Black Bean Burgers
- 2 cans black beans, (15-ounces each) rinsed and drained
- 1 cup Bob’s Red Mills Organic Quinoa Grain, cooked
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 teaspoons Worcestershire sauce, (omit if vegan)
- 3 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 large egg, (or flax egg, if vegan)
- 1 cup panko breadcrumbs, (or gluten-free breadcrumbs)
- 1 tablespoon extra virgin olive oil
- Toasted hamburger buns
- Sliced tomatoes
- Sliced red onions
- Spicy mayo
- Lime wedges
- In a bowl, add mango, onion, red bell pepper, cilantro, jalapeño, and lime juice. Gently mix to combine and chill while you make the burgers. This recipe makes 2 cups of salsa.
- In a large bowl or in the food processor, add black beans, quinoa, onion, green pepper, Worcestershire sauce, garlic, cumin, dried oregano, smoked paprika, chili powder, salt, pepper, egg (or flax egg), and panko breadcrumbs.
- Mash with a fork or pulse the mixture a few times in the food processor until desired texture. Using your hands, form 6 patties and place in the fridge for 5 minutes.
- In a skillet, heat olive oil at medium high heat. Cook patties in batches for 5 minutes on each side.*
- Serve black bean burgers on toasted hamburger buns with mashed avocado or spicy mayo, sliced tomatoes, sliced red onions, lettuce and a spoonful of mango salsa. You can even add a squeeze of lime for good measure. Enjoy!
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo