Black Bean and Quinoa Burgers with Avocado Cilantro Sauce

Full of texture and studded with black beans, these hearty black bean quinoa burgers are flavorful, satisfying, and made from simple pantry ingredients. They aren’t meat, but they don’t need to be—the combination of quinoa and beans creates a filling, well-seasoned patty that stands on its own.

Even meat-eaters in my house love these quinoa and black bean burgers. Serve them on a soft bun, a toasted brioche, or over a salad—the fritters hold up well and keep you coming back for more.

They’re quick to assemble, budget-friendly, and easy to make gluten-free by swapping in gluten-free breadcrumbs. The recipe is forgiving and versatile, so you can adapt it to what you have on hand.

Quinoa Black Bean Burger

These burgers are a nutrition powerhouse. Quinoa brings plant-based protein, fiber, zinc, folate, and antioxidants, while black beans add protein, fiber, and a range of minerals like calcium, magnesium, manganese, and potassium. Beyond the nutrition, the real win is the taste—these burgers are delicious.

Black Bean and Quinoa Burger

Here’s what you’ll need. The list may look long, but putting the burgers together is fast:

1. Cooked quinoa
2. Canned or cooked black beans
3. Panko bread crumbs (or gluten-free crumbs)
4. Tomato paste or a concentrated tomato mix
5. Olive oil
6. Onion (grated)
7. Cilantro or parsley (chopped)
8. Taco seasoning or a blend of chili powder, cumin, garlic powder, onion powder, black pepper, and chipotle
9. Burger buns or lettuce leaves (optional for serving)

For speed, use pre-cooked quinoa and canned beans. If you prefer, cook dried quinoa and beans from scratch, but canned and ready quinoa are excellent shortcuts.

Panko gives a light, crispy texture, but you can use gluten-free breadcrumbs to keep the recipe gluten-free. If you don’t mind a non-vegetarian substitute for binding, crushed pork rinds can be used in place of breadcrumbs, though the recipe works great as-is with plant-based ingredients.

I grate the onion rather than chopping it so it disperses evenly and blends into the patties without large onion pieces. Grating also helps the burgers hold together and keeps the texture smooth for anyone in the family who prefers not to see chunks of onion.

To simplify seasoning, I use taco seasoning, but feel free to mix your own spices (chili powder, cumin, garlic powder, onion powder, black pepper, and a pinch of chipotle) if you prefer a customized blend.

Black Bean & Quinoa Burger

You don’t need fancy equipment—just common kitchen tools. A bowl, measuring spoons, a grater, a sturdy spoon or potato masher, and a frying pan, sheet pan, or air fryer are all you need.

1. Mixing bowl
2. Measuring cups and spoons
3. Box grater
4. Sturdy spoon or potato masher
5. Frying pan or sheet pan (with parchment) or air fryer
6. Spatula
7. Plates

You don’t need a food processor—just break the beans up enough that the mixture holds together. A potato masher speeds the process and makes forming patties easy.

I prefer pan-frying in a little oil for the crispiest edges, but baking or air-frying works well if you want a lighter option. Instructions for frying, baking, and air-frying are included below.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, air fryer, or oven for best texture.

Canned Bean Recipes

Canned beans are an easy, nutritious, and affordable way to speed up weekday meals. They’re versatile and pair well with bold flavors, herbs, and grains.

Serve these black bean quinoa burgers with melting sweet potatoes or crispy baked sweet potato fries for a complete meal. They’re also excellent topped with your favorite condiments, sliced avocado, pickles, or a simple slaw.

Black Bean Quinoa Burgers

Add all ingredients to a large mixing bowl and mash gently with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Shape into 8 to 10 patties and place them on a plate.

To Cook in a Frying Pan (preferred):

Heat a frying pan over medium-high heat and add about 1/4 cup olive oil. When shimmering, gently add the patties. Cook undisturbed for about 3 minutes on the first side, until the bottoms are crispy and deeply browned. Flip and cook another 3 minutes on the second side.

To Bake in the Oven:

Preheat oven to 350°F. Line a baking sheet with parchment. Brush or spritz both sides of the patties with olive oil and arrange them in a single layer with space between. Bake 20 to 25 minutes, flipping once halfway through.

To Cook in the Air Fryer:

Preheat the air fryer to 375°F. Lightly brush or spritz both sides of the patties with oil and arrange in a single layer in the air fryer basket (you may need multiple batches). Cook 3 to 4 minutes, flip gently, then cook an additional 3 to 4 minutes.

To Serve and Store:

Serve on buns or lettuce leaves with your favorite condiments. Store leftovers in an airtight container in the refrigerator for up to 3 days.