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These Black Bean Quinoa Burgers are the ultimate vegetarian burger! A flavorful combo of tender black beans and nutty quinoa is topped with a creamy yogurt sauce and homemade guacamole.
These black bean quinoa burgers are full of flavor and so easy to make. They’re hearty and go perfectly with all your favorite condiments. In a nutshell, this is the perfect GF option for summer potlucks and BBQs.
With a bit of kick from chipotle and a creamy yogurt sauce that balances the heat, once you start making these you’ll never go back to frozen burgers. We like to serve these with a slice of grilled pineapple and a dollop of guacamole, but feel free to experiment with your favorite toppings. If you are gluten-free, make sure to serve these with GF hamburger buns.
Why You’ll Love These Black Bean Quinoa Burgers
- Gluten-Free: This recipe is naturally gluten-free, making it a great choice for those who keep to a gluten-free diet.
- Vegetarian: I don’t always eat vegetarian, but I love to have a reliable recipe for when I don’t feel like having meat burger. This veggie burger is always a hit and leaves you feeling super satisfied.
- Can be made ahead: These black bean burgers can be made in advance and frozen for later use. You can also easily make a double batch so you can freeze half and make the other half now.
What You’ll Need
Here’s an overview of the ingredients you need to make black bean quinoa burgers. Scroll down to the recipe card at the end of this post for a printable list:
For the Burgers
- Quinoa: I like white quinoa in these burgers. Make sure to rinse it first to remove any bitterness.
- Veggies: Red onion, garlic, and fresh corn. Frozen corn also works.
- Salt: I use Kosher salt in this recipe.
- Black Beans: You can use canned black beans or make them from dried beans.
- Tomato Paste: Tomato paste gives the burgers a nice concentrated tomato undertone.
- Egg: To bind the burgers together.
- Cilantro: Substitute fresh flat-leaf parsley if you prefer.
- Chipotles in Adobo: I love the slight spiciness of the chipotles but you can omit these if you wish. Be sure the brand you choose is gluten free, such as Goya and La Costena.
- Ground Cumin: For a hint of smokiness.
- Oats: You’ll use whole oats, certified gluten-free if necessary.
For the Yogurt Sauce
- Greek Yogurt: You can use non-fat, low-fat, or full-fat Greek yogurt.
- Chipotles in Adobo: You can buy these in cans or jars at the grocery store.
- Lime Juice: You’ll need the juice of 1 lime.
- Cilantro: More cilantro in the yogurt sauce complements the cilantro in the burgers.
- Honey: For just a touch of sweetness.
- Salt: You can use kosher salt.
For the Guacamole
- Avocados: Try to find very ripe avocados to make the guacamole!
- Lime: More lime juice is used in the guac.
- Garlic: For extra flavor.
- Chipotles in Adobo
- Cilantro
- Salt: You can use kosher salt.
To Assemble the Burgers
- Pineapple: Fresh or canned pineapple slices are fine.
- Salt and Pepper: Use these to taste.
- Lettuce: For a nice crunch.
- Rolls: Gluten-free as needed, or use whole-wheat rolls.
How to Make Black Bean Quinoa Burgers
Here’s a quick look at how to make these burgers along with step-by-step photos:
Make the Quinoa
- Place the quinoa in a pot with water. Place the quinoa in a small pot and add 1 cup of water.
- Boil the water. Bring the water to a boil then reduce heat to medium-low and cover.
- Cook the quinoa until the water is absorbed. Cook the quinoa for 10-15 minutes, or until the water is absorbed and the quinoa is cooked.
- Remove the pot from the heat and let cool. Remove from heat and set aside.
Make the Burgers
- Heat the grill and cook the corn and onions. Preheat your grill to medium-high, and grill the onion slices and ear of corn for about 10 minutes, or until softened, and there are some grill marks on both, flipping the onions once, and turning the corn occasionally.
- Remove the corn and onion from the grill and cut the corn from the cob, then chop the onion. Remove the corn and onion from the grill. Cut the corn from the cob and chop the onion, and set both aside.
- Combine the black beans, onion, and garlic in a bowl and then mash together. Combine approximately 1 ½ cans of black beans, onion, and garlic in a large bowl, and using a potato masher or fork, mash together until the mixture is combined and pasty.
- Add the rest of the beans and the tomato paste, egg, corn, cilantro, chipotles, cumin, and salt and combine. Stir in the remaining beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.
- Stir in the quinoa and oats. Add the cooked quinoa and ground oats, and stir until evenly distributed.
- Form the burger patties. Now form the mixture into 6-8 equal patties, pressing the mixture together well.
- Refrigerate the patties before cooking. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
- Heat the grill and cook the burgers. Preheat your grill to medium-high, and cook on a sheet of aluminum foil for about 10 minutes per side, or until browned and crispy.
For the Yogurt Sauce
- Mix all the ingredients together and store the sauce in the fridge. Combine all of the ingredients in a bowl, and stir until well combined. Store in the refrigerator.
For the Guacamole
- Scrape the avocado flesh into a bowl. Cut the avocados in half, remove the pit, and scrape the flesh into a bowl (or use a mortar & pestle of molcajete).
- Add the lime juice. Squeeze the lime juice over the avocados to prevent browning.
- Stir in the rest of the ingredients and mash them into the avocado. Add the remaining ingredients, and mash together to desired consistency.
- Store the guacamole in the fridge. Store in the refrigerator.
For Assembling the Burgers
- Grill the pineapple slices. While grilling the burgers, grill the pineapple for about 3-5 minutes per side, or until soft, sprinkling lightly with salt and pepper.
- Assemble the burgers. Place a slice of pineapple on a bun, and then top with a burger, the yogurt sauce, guacamole, and lettuce.
Variation Ideas
- Want to make the yogurt sauce dairy free? Simply substitute your favorite plain non-dairy yogurt for the Greek yogurt and proceed with the recipe.
- Want make these burgers vegan? You can also make these burgers vegan if you wish. You can omit the egg completely, though the burgers will be a little bit more fragile. Or you can make a flax egg: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, let sit for 10 minutes to thicken, and add the mixture to the burger batter in place of the egg.
- Swap almond flour for the oats: If you’re sensitive to oats or want to up the protein in these burgers even more, you can substitute almond flour for the oats. Swap 1 cup of almond flour for 1 cup of rolled oats.
- Substitute a different bean: I love black beans in these burgers, but you could easily substitute white or navy beans or chickpeas (garbanzo beans) if you like. Just make sure to use the same amount of substitute beans as the amount of black beans called for in the recipe.
- Add other veggies: The guacamole and pineapple, not to mention the yogurt sauce, add so much flavor and texture when you assemble the burgers. If you feel like adding even more vegetables, you could add sliced tomatoes, baby spinach leaves, or pickles!
- Make sliders: You can make these burgers smaller, and serve them as sliders! May I suggest my Gluten-Free Hawaiian Rolls as the perfect vehicle for black bean burger sliders?
Make It A Meal
Black bean quinoa burgers are a wonderfully hearty vegetarian main dish! I like to add a few sides when I make these burgers – here are some of my favorite ways to serve them:
- With sweet potatoes. Sweet potatoes and black beans are one of my favorite pairings! My Chili-Lime Baked Sweet Potato Home Fries or simple baked sweet potatoes are fantastic served alongside quinoa veggie burgers.
- A pile of fries. Burgers and fries were made for each other. My favorite fries recipes include my Air Fryer French Fries, Italian Herb Oven Fries, and Air Fryer Truffle Fries.
- Add a salad. A green salad is a perfect fit with black bean burgers. An option that would go well with these veggie burgers is a Summer Fruit and Blue Cheese Salad. For a pineapple-inspired salad, try my Hawaiian Pineapple Coleslaw. Or keep things simple with an Easy Greek Salad.
- Plus fruit. I love a fruit salad with hearty burgers, including my Red, White, and Blue Berry Fruit Salad. My Mango Berry Crunch Fruit Salad is almost like a dessert and goes wonderfully with the sweetness of the pineapple on the burgers.
- Different condiments. Add mayo – regular or vegan – make your own ketchup, or add a little Honey BBQ Sauce if that’s your thing.
- Serve on homemade rolls. Store-bought rolls are perfectly fine to use for your burgers, but why not try making homemade rolls? My Easy Gluten-Free Hamburger Buns are a perfect roll to serve with these black bean burgers.
How to Store and Reheat Leftovers
- Store in the fridge: Place leftover black bean burgers, without the buns and toppings, in an airtight container in the fridge for up to 5 days.
- To Reheat: Place them on a baking sheet and warm them in the oven on low heat until warm through. You can also reheat burgers in the microwave. Place the burgers on a microwave-safe plate and reheat at 30-second intervals until hot.
- Can I freeze them? You sure can. It’s best to freeze the burgers before you cook them. Stack the burgers with a square of parchment paper placed between them and place them in a freezer-safe zip-top bag or an airtight container. Freeze the burgers for up to 3 months. Defrost in the fridge before cooking. You can also cook the frozen burgers straight from the freezer, though you’ll need to add a few more minutes of cooking time.
Things You’ll Need
Here are a few of the ingredients for making these black bean burgers. Be sure the brands you choose are gluten free, if needed! You’ll need to be aware particularly of the oats and chipotles.
Last updated on May 11, 2025 7:34 pm
Black Bean Quinoa Burgers
These Black Bean Quinoa Burgers are the ultimate vegetarian burger! A flavorful combo of tender black beans and nutty quinoa is topped with a creamy yogurt sauce and homemade guacamole. And, they're gluten-free!
Servings: 6 servings
Ingredients
For the Burgers
- ½ cup uncooked quinoa
- 1 small red onion sliced ½-inch thick, keeping the rings together
- 1 ear of fresh corn or ⅔ cup cooked corn
- 1 ½ teaspoons minced garlic from a jar or 3 cloves of garlic, very finely minced
- Kosher salt
- 2 cans black beans 15.5 oz each, rinsed and drained
- 2 tablespoons tomato paste
- 1 large egg
- ¼ cup chopped cilantro
- 1 tablespoon minced chipotles in adobo
- 1 ½ teaspoons ground cumin
- 1 cup whole rolled oats, ground into crumbs
For the Yogurt Sauce
- ½ cup fat free Greek yogurt
- 1 teaspoon minced chipotles in adobo + ½ teaspoon adobo sauce from the can
- 1 lime, juiced
- 1 tablespoon chopped cilantro
- 1 tablespoon honey
- ¼ teaspoon salt
For the Guacamole
- 2 avocados
- juice of half of a lime
- 1 clove garlic
- 1 teaspoon minced chipotles in adobo
- ½ teaspoon cilantro
- ½ teaspoon kosher salt or to taste
To Assemble the Burgers
- 6-8 slices pineapple about ¼-inch thick
- salt and pepper
- lettuce
- 6-8 rolls, gluten-free as needed
Instructions
For the Burger Patties
- Place the quinoa in a small pot and add 1 cup of water.
- Bring the water to a boil then reduce heat to medium-low and cover.
- Cook 10-15 minutes, or until the water is absorbed and quinoa is cooked.
- Remove from heat and set aside.
- Preheat your grill to medium high, and grill the onion slices and ear of corn for about 10 minutes, or until softened, and there are some grill marks on both, flipping the onions once, and turning the corn occasionally.
- Remove the corn and onion from the grill. Cut the corn from the cob and chop the onion, and set both aside.
- Combine approximately 1 ½ cans of black beans, onion, and garlic in a large bowl, and using a potato masher or fork, mash together until the mixture is combined and pasty.
- Stir in the remaining beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.
- Add the cooked quinoa and ground oats, and stir until evenly distributed.
- Form the mixture into 6-8 equal patties, pressing the mixture together well.
- Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
- Preheat your grill to medium high, and cook on a sheet of aluminum foil for about 10 minutes per side, or until browned and crispy.
For the Yogurt Sauce
- Combine all of the ingredients in a bowl, and stir until well combined.
- Store in the refrigerator.
For the Guacamole
- Cut the avocados in half, remove the pit, and scrape the flesh into a bowl (or use a mortar & pestle of molcajete).
- Squeeze the lime juice over the avocados to prevent browning.
- Add the remaining ingredients, and mash together to desired consistency.
- Store in the refrigerator.
For Assembling the Burgers
- While grilling the burgers, grill the pineapple for about 3-5 minutes per side, or until soft, sprinkling lightly with salt and pepper.
- Place a slice of pineapple on a bun, top with a burger, the yogurt sauce, guacamole, and lettuce.
Notes
The original recipe calls for making 6 burgers. These burgers are quite large, so you could probably make 8, or halve the recipe and make 4.
Nutrition Facts
Black Bean Quinoa Burgers
Amount Per Serving (1 burger)
Calories 483
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 28mg9%
Sodium 902mg38%
Potassium 1070mg31%
Carbohydrates 75g25%
Fiber 20g80%
Sugar 14g16%
Protein 20g40%
Vitamin A 336IU7%
Vitamin C 55mg67%
Calcium 124mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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My goodness, this was delicious!!!! The whole family loved them. I have been really craving a burger and since I’m on a healthy-eating kick, I needed something as close to a burger as possible. Great and tasty recipe. I wouldn’t change a thing about this recipe, as I find I need to do on other recipes. Thank you so much for an awesome meal!
Oh good! So glad you enjoyed them! They are very satisfying.
OK, this is a butger I can really sink my teeth into!
It was a meaty meatless burger!
My daughter will love these. Quinoa and black beans are her two main ingredients. Pinning. Thanks for sharing at the Burger Bash.
Thanks! Sorry, your comment ended up in my spam 🙁