These Vegan Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor that you won’t be able to get enough of!
Estimated reading time: 9 minutes
If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. These are I-would-eat-this-first-at-any-barbecue kind of veggie burgers. That’s how good we’re talking.
Now, I understand why you might be hesitant about veggie burgers. Before these black bean and quinoa burgers came along, I too was searching for the perfect veggie burger that just hit all the right notes. But, take my advice and skip the years of skepticism – because these burgers are SO delicious.
This recipe is completely vegan, and the best part is, the burger don’t even need any cheese because of this flavorful Roasted Strawberry BBQ Sauce and Homemade BBQ Sauce . (One word: Ah-mazing!)
Now, enough chit-chat. Get on to making these!
Why I Love These Homemade Veggie Burgers
There are so many reasons to love these veggie burgers! They’re tender, juicy, and smoky like meat burgers are, and you can add on all of the same toppings that you usually do. But that’s just the start:
- Veggie burgers are protein-packed: Black beans are super high in protein! There’s no need to default to meat when you’ve got a can of these delicious beans in the pantry.
- They’re a super quick dinner: 30 minutes. That’s all the time you’ll need! 20 minutes for prep, and 10 minutes for cooking. After that, it’s all about enjoying good food!
- No fancy equipment needed: As long as you’ve got a pan and a stovetop, you’re good to go. A grill will work too, especially if it’s summertime – choose whatever works best for you.
Notes on the Ingredients
So, how does this veggie burger recipe become reality? Obviously you’ll need quinoa and some black beans, but there are some other things to round up too:
- Olive Oil: Any cooking oil will work. Canola or avocado oil, for example, are fine too.
- Onion: Diced. Any kind of onion works here
- Bell Pepper: You’ll need a red bell pepper, also diced.
- Seasoning: Garlic (minced), red pepper flakes, ground black pepper, and sea salt.
- Black Beans: Rinsed and drained. I prefer using canned black beans, but you can make them from scratch.
- Quinoa: This recipe requires cooked quinoa.
- Roasted Strawberry Barbecue Sauce: You can use this recipe or my newest homemade bbq sauce !
- Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. You can also use regular flour.
How to Make Quinoa & Black Bean Burgers
Like I mentioned above, these veggie burgers won’t take you more than 30 minutes to form and plate.
First you’ll sauté the vegetables and blend the black beans and quinoa into a burger-ready mixture.
Then, you’ll shape them, cook them until they’re perfectly crispy, and enjoy! Here’s the more in-depth scoop on the situation:
Sauté the Veggies: Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
Blend the Burger Mixture Together: In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
Form the Burgers: On a cookie sheet lined with parchment paper, form the mixture into burgers. I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way.
Cook the Burgers: In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
Tips for Success
Looking for some tips on how to make the best veggie burgers? You’re in the right place! Here are a few things that I do to make this dinnertime prep work easier:
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
Topping Ideas
You know how there are dessert/ice cream bars? Now is your opportunity to make your own burger topping bar. The choices are endless, and building a burger is almost as fun as building a sundae!
- The Basics: Onion, pickles, tomato slices, lettuce, avocado, vegan cheese, relish, pickled onions, etc. You know the drill!
- Barbecue Sauce: Use regular, smoky barbecue sauce, or the strawberry sauce that I linked above!
- Other Condiments: What is a burger without ketchup and mustard? You can’t forget the essentials.
Serving Suggestions
Wondering what to serve with your tasty black bean burger? Again, there are a bunch of options. Pick your favorite! Anything from fries to a light salad will do.
- With Burger Buns: You can use a standard burger bun from the store, or try out a lettuce wrap!
- Sweet Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together! These sweet potato fries are the perfect complement to your black bean burger.
- Salad: Keep it simple! This kale salad is one of my favorite sides to make on really any night, because it’s so darn easy.
- Corn: This is a must if you’ve got the grill up and running – buttery corn on the cob (like this Grilled Mexican Street Corn ) goes so well with any barbecue-type meal!
How to Store and Reheat Extras
These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.
When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time!
Can I Freeze These Burgers?
Absolutely! These black bean burgers can be frozen for up to a month. Make sure to thaw them overnight in the fridge before cooking them again for the best results.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Black Bean and Quinoa Burgers with Strawberry BBQ Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion , ½ cup, diced
- 1/3 cup red bell pepper , diced
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 15 ounce can of black beans , rinsed and drained (498g)
- 1 cup cooked quinoa , or cooked rice
- 2 tablespoons olive oil
- Roasted Strawberry Barbecue Sauce , or Regular Homemade BBQ Sauce
- 1/2 cup all purpose gluten free flour mix , I use Bob’s Red Mill Gluten Free 1:1 Baking Flour or regular flour
Instructions
- Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
- In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
- In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
Notes
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
- I love using this Homemade BBQ Sauce on these burgers.
These Vegan Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor that you won’t be able to get enough of!
Estimated reading time: 9 minutes
If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. These are I-would-eat-this-first-at-any-barbecue kind of veggie burgers. That’s how good we’re talking.
Now, I understand why you might be hesitant about veggie burgers. Before these black bean and quinoa burgers came along, I too was searching for the perfect veggie burger that just hit all the right notes. But, take my advice and skip the years of skepticism – because these burgers are SO delicious.
This recipe is completely vegan, and the best part is, the burger don’t even need any cheese because of this flavorful Roasted Strawberry BBQ Sauce and Homemade BBQ Sauce . (One word: Ah-mazing!)
Now, enough chit-chat. Get on to making these!
Why I Love These Homemade Veggie Burgers
There are so many reasons to love these veggie burgers! They’re tender, juicy, and smoky like meat burgers are, and you can add on all of the same toppings that you usually do. But that’s just the start:
- Veggie burgers are protein-packed: Black beans are super high in protein! There’s no need to default to meat when you’ve got a can of these delicious beans in the pantry.
- They’re a super quick dinner: 30 minutes. That’s all the time you’ll need! 20 minutes for prep, and 10 minutes for cooking. After that, it’s all about enjoying good food!
- No fancy equipment needed: As long as you’ve got a pan and a stovetop, you’re good to go. A grill will work too, especially if it’s summertime – choose whatever works best for you.
Notes on the Ingredients
So, how does this veggie burger recipe become reality? Obviously you’ll need quinoa and some black beans, but there are some other things to round up too:
- Olive Oil: Any cooking oil will work. Canola or avocado oil, for example, are fine too.
- Onion: Diced. Any kind of onion works here
- Bell Pepper: You’ll need a red bell pepper, also diced.
- Seasoning: Garlic (minced), red pepper flakes, ground black pepper, and sea salt.
- Black Beans: Rinsed and drained. I prefer using canned black beans, but you can make them from scratch.
- Quinoa: This recipe requires cooked quinoa.
- Roasted Strawberry Barbecue Sauce: You can use this recipe or my newest homemade bbq sauce !
- Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. You can also use regular flour.
How to Make Quinoa & Black Bean Burgers
Like I mentioned above, these veggie burgers won’t take you more than 30 minutes to form and plate.
First you’ll sauté the vegetables and blend the black beans and quinoa into a burger-ready mixture.
Then, you’ll shape them, cook them until they’re perfectly crispy, and enjoy! Here’s the more in-depth scoop on the situation:
Sauté the Veggies: Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
Blend the Burger Mixture Together: In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
Form the Burgers: On a cookie sheet lined with parchment paper, form the mixture into burgers. I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way.
Cook the Burgers: In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
Tips for Success
Looking for some tips on how to make the best veggie burgers? You’re in the right place! Here are a few things that I do to make this dinnertime prep work easier:
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
Topping Ideas
You know how there are dessert/ice cream bars? Now is your opportunity to make your own burger topping bar. The choices are endless, and building a burger is almost as fun as building a sundae!
- The Basics: Onion, pickles, tomato slices, lettuce, avocado, vegan cheese, relish, pickled onions, etc. You know the drill!
- Barbecue Sauce: Use regular, smoky barbecue sauce, or the strawberry sauce that I linked above!
- Other Condiments: What is a burger without ketchup and mustard? You can’t forget the essentials.
Serving Suggestions
Wondering what to serve with your tasty black bean burger? Again, there are a bunch of options. Pick your favorite! Anything from fries to a light salad will do.
- With Burger Buns: You can use a standard burger bun from the store, or try out a lettuce wrap!
- Sweet Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together! These sweet potato fries are the perfect complement to your black bean burger.
- Salad: Keep it simple! This kale salad is one of my favorite sides to make on really any night, because it’s so darn easy.
- Corn: This is a must if you’ve got the grill up and running – buttery corn on the cob (like this Grilled Mexican Street Corn ) goes so well with any barbecue-type meal!
How to Store and Reheat Extras
These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.
When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time!
Can I Freeze These Burgers?
Absolutely! These black bean burgers can be frozen for up to a month. Make sure to thaw them overnight in the fridge before cooking them again for the best results.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Black Bean and Quinoa Burgers with Strawberry BBQ Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion , ½ cup, diced
- 1/3 cup red bell pepper , diced
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 15 ounce can of black beans , rinsed and drained (498g)
- 1 cup cooked quinoa , or cooked rice
- 2 tablespoons olive oil
- Roasted Strawberry Barbecue Sauce , or Regular Homemade BBQ Sauce
- 1/2 cup all purpose gluten free flour mix , I use Bob’s Red Mill Gluten Free 1:1 Baking Flour or regular flour
Instructions
- Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
- In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
- In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
Notes
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
- I love using this Homemade BBQ Sauce on these burgers.
These Vegan Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor that you won’t be able to get enough of!
Estimated reading time: 9 minutes
If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. These are I-would-eat-this-first-at-any-barbecue kind of veggie burgers. That’s how good we’re talking.
Now, I understand why you might be hesitant about veggie burgers. Before these black bean and quinoa burgers came along, I too was searching for the perfect veggie burger that just hit all the right notes. But, take my advice and skip the years of skepticism – because these burgers are SO delicious.
This recipe is completely vegan, and the best part is, the burger don’t even need any cheese because of this flavorful Roasted Strawberry BBQ Sauce and Homemade BBQ Sauce . (One word: Ah-mazing!)
Now, enough chit-chat. Get on to making these!
Why I Love These Homemade Veggie Burgers
There are so many reasons to love these veggie burgers! They’re tender, juicy, and smoky like meat burgers are, and you can add on all of the same toppings that you usually do. But that’s just the start:
- Veggie burgers are protein-packed: Black beans are super high in protein! There’s no need to default to meat when you’ve got a can of these delicious beans in the pantry.
- They’re a super quick dinner: 30 minutes. That’s all the time you’ll need! 20 minutes for prep, and 10 minutes for cooking. After that, it’s all about enjoying good food!
- No fancy equipment needed: As long as you’ve got a pan and a stovetop, you’re good to go. A grill will work too, especially if it’s summertime – choose whatever works best for you.
Notes on the Ingredients
So, how does this veggie burger recipe become reality? Obviously you’ll need quinoa and some black beans, but there are some other things to round up too:
- Olive Oil: Any cooking oil will work. Canola or avocado oil, for example, are fine too.
- Onion: Diced. Any kind of onion works here
- Bell Pepper: You’ll need a red bell pepper, also diced.
- Seasoning: Garlic (minced), red pepper flakes, ground black pepper, and sea salt.
- Black Beans: Rinsed and drained. I prefer using canned black beans, but you can make them from scratch.
- Quinoa: This recipe requires cooked quinoa.
- Roasted Strawberry Barbecue Sauce: You can use this recipe or my newest homemade bbq sauce !
- Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. You can also use regular flour.
How to Make Quinoa & Black Bean Burgers
Like I mentioned above, these veggie burgers won’t take you more than 30 minutes to form and plate.
First you’ll sauté the vegetables and blend the black beans and quinoa into a burger-ready mixture.
Then, you’ll shape them, cook them until they’re perfectly crispy, and enjoy! Here’s the more in-depth scoop on the situation:
Sauté the Veggies: Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
Blend the Burger Mixture Together: In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
Form the Burgers: On a cookie sheet lined with parchment paper, form the mixture into burgers. I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way.
Cook the Burgers: In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
Tips for Success
Looking for some tips on how to make the best veggie burgers? You’re in the right place! Here are a few things that I do to make this dinnertime prep work easier:
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
Topping Ideas
You know how there are dessert/ice cream bars? Now is your opportunity to make your own burger topping bar. The choices are endless, and building a burger is almost as fun as building a sundae!
- The Basics: Onion, pickles, tomato slices, lettuce, avocado, vegan cheese, relish, pickled onions, etc. You know the drill!
- Barbecue Sauce: Use regular, smoky barbecue sauce, or the strawberry sauce that I linked above!
- Other Condiments: What is a burger without ketchup and mustard? You can’t forget the essentials.
Serving Suggestions
Wondering what to serve with your tasty black bean burger? Again, there are a bunch of options. Pick your favorite! Anything from fries to a light salad will do.
- With Burger Buns: You can use a standard burger bun from the store, or try out a lettuce wrap!
- Sweet Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together! These sweet potato fries are the perfect complement to your black bean burger.
- Salad: Keep it simple! This kale salad is one of my favorite sides to make on really any night, because it’s so darn easy.
- Corn: This is a must if you’ve got the grill up and running – buttery corn on the cob (like this Grilled Mexican Street Corn ) goes so well with any barbecue-type meal!
How to Store and Reheat Extras
These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.
When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time!
Can I Freeze These Burgers?
Absolutely! These black bean burgers can be frozen for up to a month. Make sure to thaw them overnight in the fridge before cooking them again for the best results.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Black Bean and Quinoa Burgers with Strawberry BBQ Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion , ½ cup, diced
- 1/3 cup red bell pepper , diced
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 15 ounce can of black beans , rinsed and drained (498g)
- 1 cup cooked quinoa , or cooked rice
- 2 tablespoons olive oil
- Roasted Strawberry Barbecue Sauce , or Regular Homemade BBQ Sauce
- 1/2 cup all purpose gluten free flour mix , I use Bob’s Red Mill Gluten Free 1:1 Baking Flour or regular flour
Instructions
- Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
- In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
- In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
Notes
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
- I love using this Homemade BBQ Sauce on these burgers.
These Vegan Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor that you won’t be able to get enough of!
Estimated reading time: 9 minutes
If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. These are I-would-eat-this-first-at-any-barbecue kind of veggie burgers. That’s how good we’re talking.
Now, I understand why you might be hesitant about veggie burgers. Before these black bean and quinoa burgers came along, I too was searching for the perfect veggie burger that just hit all the right notes. But, take my advice and skip the years of skepticism – because these burgers are SO delicious.
This recipe is completely vegan, and the best part is, the burger don’t even need any cheese because of this flavorful Roasted Strawberry BBQ Sauce and Homemade BBQ Sauce . (One word: Ah-mazing!)
Now, enough chit-chat. Get on to making these!
Why I Love These Homemade Veggie Burgers
There are so many reasons to love these veggie burgers! They’re tender, juicy, and smoky like meat burgers are, and you can add on all of the same toppings that you usually do. But that’s just the start:
- Veggie burgers are protein-packed: Black beans are super high in protein! There’s no need to default to meat when you’ve got a can of these delicious beans in the pantry.
- They’re a super quick dinner: 30 minutes. That’s all the time you’ll need! 20 minutes for prep, and 10 minutes for cooking. After that, it’s all about enjoying good food!
- No fancy equipment needed: As long as you’ve got a pan and a stovetop, you’re good to go. A grill will work too, especially if it’s summertime – choose whatever works best for you.
Notes on the Ingredients
So, how does this veggie burger recipe become reality? Obviously you’ll need quinoa and some black beans, but there are some other things to round up too:
- Olive Oil: Any cooking oil will work. Canola or avocado oil, for example, are fine too.
- Onion: Diced. Any kind of onion works here
- Bell Pepper: You’ll need a red bell pepper, also diced.
- Seasoning: Garlic (minced), red pepper flakes, ground black pepper, and sea salt.
- Black Beans: Rinsed and drained. I prefer using canned black beans, but you can make them from scratch.
- Quinoa: This recipe requires cooked quinoa.
- Roasted Strawberry Barbecue Sauce: You can use this recipe or my newest homemade bbq sauce !
- Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour. You can also use regular flour.
How to Make Quinoa & Black Bean Burgers
Like I mentioned above, these veggie burgers won’t take you more than 30 minutes to form and plate.
First you’ll sauté the vegetables and blend the black beans and quinoa into a burger-ready mixture.
Then, you’ll shape them, cook them until they’re perfectly crispy, and enjoy! Here’s the more in-depth scoop on the situation:
Sauté the Veggies: Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
Blend the Burger Mixture Together: In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
Form the Burgers: On a cookie sheet lined with parchment paper, form the mixture into burgers. I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way.
Cook the Burgers: In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
Tips for Success
Looking for some tips on how to make the best veggie burgers? You’re in the right place! Here are a few things that I do to make this dinnertime prep work easier:
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
Topping Ideas
You know how there are dessert/ice cream bars? Now is your opportunity to make your own burger topping bar. The choices are endless, and building a burger is almost as fun as building a sundae!
- The Basics: Onion, pickles, tomato slices, lettuce, avocado, vegan cheese, relish, pickled onions, etc. You know the drill!
- Barbecue Sauce: Use regular, smoky barbecue sauce, or the strawberry sauce that I linked above!
- Other Condiments: What is a burger without ketchup and mustard? You can’t forget the essentials.
Serving Suggestions
Wondering what to serve with your tasty black bean burger? Again, there are a bunch of options. Pick your favorite! Anything from fries to a light salad will do.
- With Burger Buns: You can use a standard burger bun from the store, or try out a lettuce wrap!
- Sweet Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together! These sweet potato fries are the perfect complement to your black bean burger.
- Salad: Keep it simple! This kale salad is one of my favorite sides to make on really any night, because it’s so darn easy.
- Corn: This is a must if you’ve got the grill up and running – buttery corn on the cob (like this Grilled Mexican Street Corn ) goes so well with any barbecue-type meal!
How to Store and Reheat Extras
These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.
When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time!
Can I Freeze These Burgers?
Absolutely! These black bean burgers can be frozen for up to a month. Make sure to thaw them overnight in the fridge before cooking them again for the best results.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Black Bean and Quinoa Burgers with Strawberry BBQ Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion , ½ cup, diced
- 1/3 cup red bell pepper , diced
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 15 ounce can of black beans , rinsed and drained (498g)
- 1 cup cooked quinoa , or cooked rice
- 2 tablespoons olive oil
- Roasted Strawberry Barbecue Sauce , or Regular Homemade BBQ Sauce
- 1/2 cup all purpose gluten free flour mix , I use Bob’s Red Mill Gluten Free 1:1 Baking Flour or regular flour
Instructions
- Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
- In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined – you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
- In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
Notes
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
- I love using this Homemade BBQ Sauce on these burgers.
Easy Grillable Veggie Burgers
Ingredients
- 1 tablespoon olive oil
- ½ medium onion ½ cup, diced
- 1/3 cup red bell pepper diced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 15 ounce can of black beans rinsed and drained (498g)
- 1 cup cooked quinoa or cooked rice
- 2 tablespoons olive oil
- Roasted Strawberry Barbecue Sauce or Regular Homemade BBQ Sauce
- 1/2 cup all purpose gluten free flour mix I use Bob’s Red Mill Gluten Free 1:1 Baking Flour or regular flour
Instructions
- Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
- In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined - you want it all completely incorporated, until it’s one cohesive mixture and the black beans are nice and mashed in.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
- In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
Video
Notes
- Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
- Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
- Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
- Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
- I love using this Homemade BBQ Sauce on these burgers.
Nutrition
Easy Grillable Veggie Burgers https://jessicainthekitchen.com/vegan-black-bean-quinoa-burgers-strawberry-bbq-sauce/ June 24, 2021
These Vegan Scones are the perfect scone texture! They are delicious, flaky and moist with a sweet taste. They’re great for all occasions from tea to parties to brunch and so much more. They’re so easy, and use regular everyday ingredients!
The Best Vegan Scones
Oh, the joy of a good scone. That perfect sweet treat with the flaky and moist texture that complimented any tea or coffee I loved so much before going vegan. I knew that I wanted that exact same taste and texture in a vegan version, and got hard at work (I mean, taste testing is hard work, but someone’s gotta do it right?!). I’m so happy to say that I accomplished it in these scones! It uses the easiest ingredients, and I know you’ll just love it!
Notes on the Ingredients
Vegan buttermilk – this combination of apple cider vinegar or lemon juice and a vegan milk creates a nice curdled buttermilk substitute that helps to give these scones a great tang and texture. I prefer soy milk, but any vegan milk works. You want this cold
vanilla extract – adds a great flavour. You can sub other extracts depending on the flavour of scones that you’re aiming for!
Bob’s Red Mill Unbleached White All Purpose Flour – this is my go to flour for these scones and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so great with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baked needs!
sugar – unlike biscuits, scones have an added sugar for that sweet flavour. If you prefer an only slightly sweetened scone, you could cut the sugar in half. You can use any kind of granulated (grain) sugar, I prefer cane sugar since it also adds a beautiful golden colour.
baking powder and baking soda – I use a combination here for a great rise but also a beautiful flaky texture. Don’t substitute one for the other.
sea salt – as always, if you’re using table salt, use way less since it’s almost double that you’re adding. I highly recommend sea salt for all my recipes!
very cold vegan butter – it is crucial that your vegan butter is cold (and preferably unsalted) for the best texture! It’s okay if it’s salted, still add the sea salt above.
Blueberries – you can enjoy these plain, with fruit, or with other additions like flavours such as lavender, etc.
Lemon Glaze – the lemon glaze adds a beautiful flavour contrast that is sweet and slightly tangy in the best way. It uses a combination of ingredients above as well as powdered sugar. Always sift your powdered sugar to avoid clumps.
How to Make the Best Vegan Scones (Step by Step Instructions)
In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired.
Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Mix together glaze ingredients and drizzle the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!
Tips for Making the Best Scones
- Cold Butter & Cold Ingredients : like I mentioned above, cold butter is crucial for flaky, perfect texture vegan scones. If you’re making this and you realise you forgot this step, you want to pause and do it; it’s that important. Else you’ll likely get flat, non flaky scones. I prefer to put it in the freezer first cause it won’t freeze, but it’ll add the perfect flaky texture that we want to the dry ingredients. If your other ingredients are also cold, this helps too!
- Get the Right Flour/Butter Texture : I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
- Get the Right Dough Texture : Don’t overwork the dough. You want to gently stir and fold until it just starts to come together. You want it not too dry, and not too wet either – just like the photo above.
- Keep Going Back to the Freezer : if you’re making this in a hot kitchen, chances are your dough will keep getting soft. A quick placing of it in the fridge or freezer while the oven preheats will help to combat it!
How Store & Freeze Scones
Leftover scones can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!
Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the scones in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.
Can I make scones gluten free?
I haven’t tried making these vegan scones gluten free personally, but you definitely can! I would recommend using the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it weight for weight.
Related Recipes
- Vegan Biscuits
- Vegan Lemon Bars
- Naan Recipe (Vegan)
- Vegan Cornbread
Ingredients
Scones Recipe
- ½ tablespoon vinegar regular or apple cider vinegar
- ¾ cup cold thick vegan milk , (180mL) – such as full fat coconut milk, full soy milk or cashew
- 2 teaspoons vanilla extract
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (240g)
- ½ cup sugar , (100g) (I use cane sugar)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup very cold vegan butter , (112g)
- Up to ⅓ cup extra flour for rolling and folding
- 1 cup fresh blueberries , tossed in about a tablespoon of flour
- Coarse sugar for topping if desired
Lemon Glaze
- ½ cup powdered sugar , sifted
- Pinch of salt
- ¼ teaspoon vanilla extract
- ½ tablespoon vegan milk
- ½ tablespoon lemon juice
Instructions
Scones Recipe
- Place the butter in the freezer for at least 30 minutes.
- Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
- In a small bowl or jar, add the apple cider vinegar, milk and vanilla extract together and stir to combine. It will curdle (to make your vegan buttermilk). Set aside.
- In a separate bowl, whisk the Bob’s Red Mill Unbleached White All Purpose Flour, sugar, baking powder, baking soda and sea salt until thoroughly combined.
- Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
- Make a well and add in the buttermilk mixture and the blueberries, folding gently and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
- Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into an 8 inch flat circle or disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on parchment paper on the baking sheet. Sprinkle with some extra coarse sugar on top if desired
- Preheat the oven to 425°F/220°C. Place the scones in your fridge (still on your lined parchment paper on the baking sheet) while the oven preheats or even longer. You want to ensure that your dough is very cold.
- Once preheated, place the scones into the oven. Bake for 15 to 17 minutes until golden and fluffy.
- Remove from the oven. Allow to cool for at least 5 minutes on the baking sheet, then move to a wire rack. Drizzle with the lemon glaze over the warm scones. Allow to cool completely and enjoy, or sneak one still warm (my favourite!). Enjoy!
Lemon Glaze
- Add all of the ingredients for the lemon glaze – the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.
