Quinoa and Black Bean Burgers

Here is a great vegan and gluten-free burger that’s not only packed with protein but delicious as well. Our omnivore families gobbled it down. The adobo mayo packs a memorable flavor punch and we loved it loaded with crunchy veggies and juicy tomatoes. We served it on low-cal flatbread, but it would be terrific in a whole wheat pita or wrapped in crunchy lettuce to keep it low carb. It’s one of the rare moments when something so allergy free that meets many dietary needs is appealing to everyone.


Quinoa and Black Bean Burgers


  • ½ cup (97 grams) quinoa, uncooked (see KitchenTips)
  • 1½ cups vegetable stock


  • 1½ cups (336 grams) cooked black beans or canned black beans rinsed and well drained
  • ½ teaspoon spanish smoked paprika, sweet
  • ½ teaspoon spanish smoked paprika, hot
  • 1 teaspoon fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil

Adobo Veganaise

  • ¼ cup vegenaise
  • ½ to 1 teaspoon adobo, depending on your desired heat level


  • 6 sandwich thins, pita, or gluten free bread*
  • 3 fresh, ripe tomatoes (467 grams) cut into ½-inch-thick slices
  • 1 avocado (156 grams), pitted, peeled, and thinly sliced
  • 1 cup micro-greens or mixed sprouts (48 grams)
  • Romaine lettuce


  1. Make the Quinoa: Place the quinoa in a fine mesh seive and rinse well under cold water. Transfer to a medium saucepan with the vegetable stock. Bring to a boil over high heat. Reduce the heat to low and simmer, covered, until softened and germs are released from the grain, 15 to 20 minutes. Drain and cool to room temperature.
  2. Make the Burgers: In a large mixing bowl mash ½ cup of the black beans with a fork. Add 1 cup black beans, cooled quinoa, paprika, oregano, salt, and freshly ground pepper. Mix to combine.
  3. Line a baking sheet with parchment paper and lightly oil the parchment with 1 teaspoon of the canola oil. Form 6 patties and place on the oiled parchment paper. Refrigerate the patties for 1 hour to firm up.
  4. Heat the remaining 2 teaspoons canola oil in a heavy-bottomed large sauté pan until the oil shimmers. Place the patties in the hot oil and cook until the bottom is golden brown and crunchy, about 4 minutes. Carefully flip the patties over and cook for another 2 to 3 minutes.
  5. To Make the Adobo Veganaise: In a small bowl, whisk the ingredients together.
  6. To Serve: Top each bean patty with the garnishes and 1 tablespoon of the adobo veganaise.

Kitchen Tips

Quinoa, the kitchen queen of seeds, hails from Peru and has been eaten since ancient times. It has taken the United States by storm in the past few years for good reasons. It’s chock full of protein, low in fat, easy to cook and as long as it is marked as contaminant free, it’s perfect for an allergy-safe kitchen. It comes in a variety of colors. You can also get quinoa in flakes and in flour from, which is also a very handy pantry item.

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