Close up view of veggie burger on a wheat bun.
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Vegetarian Black Bean Veggie Burgers

These hearty & healthy black bean burgers are packed with fresh veggies, quinoa, and flavorful seasonings. They can be sauted, baked, or frozen for later use.
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Servings: 8 veggie burger patties
Calories: 151kcal
Author: Cassidy Reeser, RDN, LDN


  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 1 cup raw broccoli florets from ~1 small head of broccoli
  • 8 ounces white or Cremini mushrooms
  • 1 red bell pepper
  • 1 small onion
  • 4 cloves garlic
  • 1/4 teaspoon salt
  • fresh ground black pepper
  • 1 tablespoon ground flaxseed or use 1 egg instead of a flax egg
  • 2 tablespoons water
  • 2 (15 ounce) cans black beans drained and rinsed
  • 2 teaspoons ground cumin
  • 1 and 1/2 teaspoons chili powder
  • 1 tablespoon nutritional yeast optional
  • 1 tablespoon olive oil


  • Preheat the oven to 425 degrees F.
  • Combine water and dry quinoa in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over low heat. Cover the pot and simmer for 15 minutes, or until the quinoa is cooked.
  • Chop the broccoli, mushrooms, red bell pepper, and onion into 1 inch large chunks. Add the chopped vegetables and garlic cloves to food processor. Process into small quinoa-sized bits.
  • Spread the pureed veggies into a thin layer on a parchment paper or silicon baking mat lined baking sheet. Sprinkle with 1/4 teaspoons salt and fresh ground black pepper to taste. Roast for 15 minutes, or until the veggies start to brown. Remove from the oven and set aside.
  • Make your flax egg by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Let rest for 5 minutes.
  • Add black beans to the food processor. Processor until mostly pureed; some whole beans can still remain.
  • In a large mixing bowl combine: pureed black beans, 3/4 cup cooked quinoa, cumin, chili powder, optional nutritional yeast, and 1 and 1/2 cups roasted vegetable puree and flax seed egg. Stir to combine.
  • Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Form black bean mixture into 8 patties that are 3-4 inch wide and 1/2 inch thick (see blog post for size reference). Pan-fry patties for 8-10 minutes, flipping carefully when golden brown.
  • Enjoy on a bun with your favorite burger toppings. Keeps in the fridge for 3-4 days.


If you have extra vegetable puree: Keep in the fridge for up to 3 days or freeze for later use. It tastes great mixing into tofu scrambles, omelettes, or on hummus with toast.
One large egg can be used instead of a flaxseed egg. The egg-containing patties hold together slightly better than flax-containing patties, but both versions have been tested.


Serving: 1patty | Calories: 151kcal | Carbohydrates: 24g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 477mg | Fiber: 8g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 31.2mg | Calcium: 37mg | Iron: 2.4mg