Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Quinoa and Black Bean Burgers with Guacamole

October 6, 2012 by epicureanvegan

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganQuinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don’t typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don’t expect a dry consistency with these burgers—they’re crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don’t have a lot of time.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

 

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

INGREDIENTS:
Burgers:
1/2 C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
1/4 C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
1/2 C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
1/4 C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning from  Savory

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

 

DIRECTIONS:
In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganMeanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add 3/4 cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganTransfer the bean mixture to a food processor, along with 3/4 cup of the quinoa and process until smooth.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganTransfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan(Yes, I know, it looks really unappetizing right now…)

I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour. When you’re ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean VeganBake for 20-22 minutes, then flip and bake another 12 minutes.

Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking—it’ll melt quickly.

Enjoy!

Quinoa and Black Bean Burgers with Guacamole -- Epicurean Vegan

Quinoa and Black Bean Burgers with Guacamole
 
Print
Quinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don't typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don't expect a dry consistency with these burgers---they're crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don't have a lot of time.
Author: Epicurean Vegan
Serves: 5-6
Ingredients
  • Burgers:
  • ½ C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
  • 1 C onion, chopped fine
  • 6 oil-packed sun-dried tomatoes, drained and chopped fine
  • 1 15-oz can black beans, drained, rinsed, and divided
  • 2 cloves garlic, crushed or minced
  • 1 tsp Old Bay seasoning
  • 1 tsp Garlic & Wine seasoning
  • ¼ C flax seed
  • 5-6 hamburger buns
  • Guacamole:
  • 2 ripe avocados, peeled and seeded
  • ½ C diced tomatoes
  • 2 Tbs red onion, diced
  • 1 Tbs lime juice
  • ¼ C cilantro, optional
  • 2 tsp Mt. Elbert All Purpose Seasoning from Savory
Directions
  1. In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
  2. Meanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add ¾ cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.
  3. Transfer the bean mixture to a food processor, along with ¾ cup of the quinoa and process until smooth.
  4. Transfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.
  5. I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour.
  6. When you're ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.
  7. Bake for 20-22 minutes, then flip and bake another 12 minutes.
  8. Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.
  9. If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking---it'll melt quickly.
  10. Enjoy!
3.4.3177

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • More
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Filed Under: Dinners Tagged With: black beans, daiya, easy, guacamole, quinoa, Savory Spice Shop, Vegetarian Times, veggie burgers

« White Bean and Arborio Rice Soup
Vegan White Lasagna »

Comments

  1. SkinnyOnVegan says

    October 6, 2012 at 2:04 pm

    Seriously yummy and healthy!! Love the combo. Quinoa is my go to grain these days. Cooks up so quickly and no rumored arsenic, yet.

  2. thecrueltyfreereview says

    October 8, 2012 at 2:59 pm

    Yum! I love burgers that are crunchy on the outside. I have yet to find on that accomplishes that feat, homemade or at a restaurant. Guess I’ll be giving these a try!

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Coconut-Lemon Bundt Cake
  • Creamy Dill and Chive Potato Salad
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Pasta with Creamy Coconut-Mushroom Sauce
  • Sweet Potato, Kale and Black Bean Fajitas

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page

%d