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Hello friends! Another Tuesday, another new healthy recipe for you! Today we are making Chipotle Black Bean Quinoa Burgers. The inspiration from this recipe came from my favorite salsa ever, Salpica’s Chipotle Garlic Salsa. It’s labeled “hot” but it’s really not spicy at all in my opinion. I LOVE the flavors in it though. Smoky chipotle, charred tomatoes, and yummy garlic. So, I thought I’d try to take those flavors and make them into delicious healthy black bean quinoa burgers.
To make these bomb veggie burgers, we’ll cook our quinoa with sautéed onions, garlic, and fire roasted tomatoes to really infuse those flavors into the core of the burger. Then we add mashed black beans, chopped chipotles in adobo, smoky paprika, and fresh cilantro. To bind everything together, we’ll add an egg and a half cup of bread crumbs.
Mix it all up, form into patties, and sear on a hot pan. Easy dinner! In the past, I’ve run into a lot of problems with veggie burgers falling apart. The trick is to have the right amount of moisture. They can’t be too wet or too dry or you will end up with veggie crumbles instead of veggie burgers. This is why you need to make sure that when your quinoa is done, there is no extra liquid. And you need to drain your beans well. Bread crumbs and the egg help bind everything together, along with the partially mashed beans. The burgers have stayed together for me and I hope they stay together for you too!
Of course, you can eat these burgers on their own with no bun or toppings. I made sure they taste just as good alone. But I mean… come on. Everything is better with a fried egg on top! And cheese! And AVOCADO! Yum. You’ll definitely need a napkin. Or two.Print
Smoky chipotle, charred tomatoes, and yummy garlic give flavor to these black bean quinoa burgers. Top with cheese, avocado, and a fried egg for extra love!
- 1 onion, diced
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup uncooked quinoa
- 15 oz can fire-roasted tomatoes
- ¾ cup water
- 15 oz can black beans, well drained
- 4 chipotles in adobo, minced
- ½ cup cilantro, chopped
- 1 egg
- ½ cup bread crumbs
- whole wheat burger buns
- fried egg
- Sauté onion in pot for 8–10 minutes or until it begins to brown, then add garlic and paprika and sauté for 2 more minutes.
- Add quinoa, fire-roasted tomatoes, ¾ cup water, and salt. Bring to a boil, then turn to low and simmer, covered, for 15 minutes.
- Meanwhile, mash beans in a large bowl until at least half are mashed, then add chipotles, cilantro, egg, and bread crumbs. Mix until combined.
- When quinoa is ready, add it to the mixture and combine. (If quinoa has extra liquid remaining, cook for 5 minutes longer with the lid off before adding to bean mixture.)
- Form ½ cup burgers, then sear for 3 minutes on each side on medium heat.
- Serve topped with a slice of extra sharp cheddar cheese, sliced avocado, and a fried egg, all sandwiched between toasted whole wheat buns. Or just eat ’em plain. Up to you!
- The equipment section above contains affiliate links to products that could help you make this recipe!
Keywords: black beans, quinoa, veggie burgers, vegetarian, chipotle