This Veggie Burger recipe uses black beans, sauteed veggies & quinoa as the base.

This veggie burger recipe is one that I concocted after some trial & error with other veggie burgers.  I took what I liked from the recipes that I tried, mixed them together, and voila!  We now have this recipe.

For those of you who like to add vegetarian dishes into your repertoire, I think you’ll like this.  And for all you carnivores out there – I added some seasoning that gives this veggie burger a hamburger flavor (BBQ sauce, Worcestershire, etc).

This recipe uses black beans, sauteed veggies & quinoa as the base – so you get lots of fiber, good protein, good carbs, and of course – veggies.

I hope you all enjoy it and please feel free to provide suggestions or feedback in the comments!

Of all the whole grains, quinoa has the highest protein content.

  • Veggie Burger Ingredients:
  • 1 can black beans (I like Eden Organic brand) – drained well & smashed
  • 1 cup cooked Quinoa (I cook quinoa in our rice cooker – 1/2 cup dry will yield 1 cup cooked)
  • Approx 1/2 cup sauteed veggies (I like spinach & shredded carrots – saute in approx 1 TBSP olive oil until soft)
  • 1 egg
  • 4 TBSP BBQ sauce (I like Stubbs Original, but you can use your favorite brand)
  • 1 TBSP honey or agave nectar
  • 1 TBSP beet juice
  • 2-3 shakes Worcestershire sauce
  • 1/2 – 1 cup Whole Wheat Panko bread crumbs
  • Olive Oil
  • Whole Wheat Hamburger Buns (I like the Publix Bakery’s fresh whole wheat buns

Toppings (Optional – but c’mon, you gotta have some toppings):

  • Sliced 2% or Reduced Fat CheeseTomatoes, lettuce, onion, pickles, ketchup, mustard, mayo, etc – you choose your favorite toppings & garnishes!


  • In a large mixing bowl, toss together smashed black beans, sauteed veggies, and cooked quinoa until mixed well.
  • Sauteed spinach & carrots add flavor & nutrients.
  • Add in egg, BBQ sauce, honey or agave & Worcestershire sauce – mix all ingredients together.
  • This is where you have to “eyeball-it”.  You want the mixture to be moist, but not soupy.  Add in Panko bread crumbs slowly so that you can keep an eye on the consistency.  You need them moist enough to make a patty that doesn’t completely fall apart, but they also can’t be too wet.
  • If you have time, I’ve found that it’s helpful to let the mixture sit – preferably in the fridge – for about 20-30 minutes to “gather itself,” as my cousin Michael likes to say.  If you don’t have time, you just have to be a bit more careful when turning the burgers in the pan.
  • Make the mixture into balls and then press into patties.
  • Heat approx 1 TBSP Olive Oil in a pan on medium heat.
  • Add the patties to the pan, and brown on each side until the patties are cooked through.
  • Add sliced cheese to the burger patties before removing from the pan, so that the cheese gets nice and melty
  • Remove from pan and place on bun, topping with your favorite burger fixin’s.

Enjoy these burgers while they are hot – we like to add an easy side salad for a complete meal.


One Response to Recipe Resolution: Veggie Burgers

  1. Lee says:

    This looks good, Julie! I have that same bag of quinoa. Yay Costco.