Black Bean Quinoa Burger

There’s something about a good veggie burger that just hits the spot—especially when it’s packed with flavor, hearty ingredients, and easy to make at home. This black bean quinoa burger has become a go-to in our house, not just because it’s delicious, but because it’s satisfying in that “wait, I don’t miss the meat at all” kind of way.

I started making these on those days when I wanted something cozy and filling, but also wholesome and nourishing. You know the kind—when you want to feel like you’re treating yourself but still keeping it plant-powered. These burgers check all the boxes: crispy edges, savory spices, a hint of smokiness, and a texture that actually holds up in a bun (no crumbles here!).

Whether you're building the ultimate burger with all the fixings or just serving it up with a simple side salad, this recipe is the kind of dependable, weeknight-friendly meal you’ll keep coming back to. Let’s make it!

1 cup quinoa

2 cups black beans

1/4 cup Mexican chorizo seasoning

Optional topping:

BBQ sauce

Avocado

Coleslaw-

1 bag of coleslaw mix (green cabbage, purple cabbage, carrots)

½ cup vegan mayonnaise (cashew mayo for me)

2 tablespoons pickle relish

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

3 teaspoons pickled jalapeños (optional)

Sea salt and black pepper, to taste

Preheat the oven 375° and line a baking sheet with parchment paper. Add the black beans, quinoa, and spices to a food processor and blend into a chunky mixture. Put all of the mixture on the baking sheet, flatten it into patties. Place patties on baking sheet. Bake the patties for 10 minutes on one side, flip the patties and cook for another 10 minutes. Take the patties out once the crust is crispy. After cooling, place on bun and top with your favorites. And enjoy.

Put coleslaw mix in large bowl and add the rest of the ingredients. Mix well until all parts  are covered in mixture.

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