Chipotle Black Bean Quinoa Veggie Burgers

Rich in protein, fiber, minerals, vitamins, and phytochemicals, this is a nutritious, plant-based option for your healthy diet. You can save time and reduce fat in veggie burgers by baking them instead of frying them. Just mix up the veggie burger batter, shape into burgers, and bake on a baking sheet sprayed with non-stick cooking spray, and serve them when they are browned and cooked through. With only 9-ingredients, you can whip up this recipe in minutes, and have it on your table in under an hour. Serve the burgers with a whole grain bun, avocado and tomato slices, dark green leaves, and condiments, like Vegan Ranch Dressing or ketchup to turn this recipe into a meal perfect for a weeknight, outdoor lunch, or potluck. Or, serve it as a veggie patty with a creamy sauce, such as this Almond Sage Cranberry Crema to create a plant-based entrée, served with delicious, mashed potatoes and roasted vegetables. There is just so much you can do with these delicious, versatile Chipotle Black Bean Burgers.

Check out this fun blog on how RDs like to dress up their veggie-burgers here. And learn more about the health benefits of black beans in my Top 5 Ways to Use Black Beans. 

Watch Sharon make this recipe on her IG Live Plant-Based Cooking Class here.

Chipotle Black Bean Burger

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• Author: The Plant-Powered Dietitian
• Total Time: 1 hour
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This simple, plant-based Chipotle Black Bean Burger recipe is packed with nutrition and flavor, compliments of quinoa, black beans, veggies, and spices. You can whip them up in mere minutes, and enjoy them all week long.

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Ingredients

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• 2 cups cooked quinoa, cooled
• 1 (15-ounce) can vegetarian refried black beans
• ½ bell pepper, chopped finely
• ¼ red onion, diced finely
• 1 medium carrot, shredded
• 2 tablespoons chopped fresh cilantro (or 2 teaspoons dried)
• ¼ cup vegan mayonnaise* (or make your own here)
• ½ cup breadcrumbs
• 1 teaspoon chipotle seasoning
• ¼ teaspoon salt (optional)

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Instructions

1. Preheat oven to 375 F.
2. Stir together cooked quinoa, refried black beans, bell pepper, onion, carrot, cilantro, mayonnaise, breadcrumbs, chipotle seasoning, and salt (optional) in a mixing bowl until smooth.
3. Spray a baking sheet with non-stick cooking spray. Scoop up ½-cup portions of the veggie-burger mixture, place on the baking sheet, and shape into patties (about 3-inches diameter and 1-inch thick). Makes 10 patties.
4. Place baking sheet in oven and bake about 40-45 minutes until outside is crispy and burgers are firm.
5. Remove from the oven and serve as desired. See suggestions for serving below.

Notes

Serving Suggestions:
Serve in a bun with lettuce, tomatoes, and avocado.
Top with chipotle vegan mayonnaise.
Serve over a bed of salad greens.
Serve as a patty with mashed potatoes and mushroom sauce.
Serve in an open face toasted sandwich.

*There are many great brands of vegan mayonnaise available in supermarkets, or you can make homemade vegan mayonnaise with my instructions here.

If you would like to make this recipe gluten-free, change the breadcrumbs to gluten-free breadcrumbs.

To make quinoa, add 1 cup quinoa with 2 cups water to a small pot, cover, and bring to a simmer over medium heat. Cook for 10 minutes, and drain any remaining liquid.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 157
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 21 g
• Fiber: 4 g
• Protein: 5 g

Sharon’s Favorite Veggie Burger Recipes

Baked Zucchini Patties
Edamame Grain Vegan Burgers
Farro and White Bean Veggie Burgers
Spicy Sorghum Sweet Potato Veggie Burgers
Curried White Bean Oat Veggie Burgers
Spicy Pumpkin Black Bean Burgers

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