Black bean & quinoa burgers recipe

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  • Yield: 3 Servings
  • Preparation Time: 40 Minutes


  • 1 cup dry black beans
  • ½ cup dry quinoa
  • ½ purple onion (chopped)
  • ¼ cup bell pepper (any color, seeded and chopped)
  • 2 tablespoons garlic (minced)
  • ½ cup whole wheat flour
  • 2 tbsp olive oil
  • ½ tsp red pepper flakes
  • ½ tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 4-6 large leaves of lettuce
  • Roasted sesame seeds (optional)
How to Make It
  1. Prepare the beans. Prepare the quinoa. Heat 1 tablespoon of the olive oil in a frying pan over medium-high heat, and then add the onions, bell peppers, garlic, salt, and pepper.
  2. Sauté until the ingredients begin to soften, for about 5 minutes. Remove the pan from the heat and let it cool down for about 10 minutes.
  3. Once the veggies have cooled down, put them in a food processor along with the cooked beans, quinoa, flour, and remaining spices; pulse until it’s a chunky mixture.
  4. Lay out a pan covered with parchment paper and form the blended mixture into 6 evenly-sized patties.
  5. Place the patties on the pan and place them in the freezer for about 5 minutes to prevent crumbling.
  6. Heat the remaining oil in a frying pan over high heat and add the burgers.
  7. Cook the patties until they have browned, for about 2-3 minutes per side.
  8. Serve each burger wrapped in a lettuce leaf (or burger bun) and, if desired, top with the optional roasted sesame seeds. Alternatively, store to enjoy later.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
200 kcal
Calories from Fat:
95.4 kcal
% Daily Value*
Total Fat
10.6 g
Trans Fat
0.0 g
40.5 g
Dietary Fiber
8.2 g
2.8 g
9.5 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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