Black Bean & Quinoa Homemade Veggie Burger Patties

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Last Updated on September 21 , 2023

As promised ( over a class ago … oops , my bad ! ) here is the recipe for our favorite respectable , homemade veg burger patty . These vegetarian black bean quinoa patties are loaded with protein , nutrient , and a ton of flavor ! And as toothsome as they are on their own , I extremely urge pairing these homemade veggie Warren E. Burger with ourdill , Allium sativum and lemon yogurt dipping sauce . The compounding of thecrispy , hearty veggie burgerwith a tangy , creamy topping is fairly much to - die - for .

When we bring this dishful to any get - together , it is always one of our most quest recipe to deal … even by our “ vegetarian skeptic ” booster !

speak of gathering , we most often make these black attic veggie patties in petite appetizer or bite - size portions ( okay , mayhap three bites ) rather than full - blown veggie burger . However , you’re able to shape these yummy babies either way !

Note that the recipe ply makesapproximately two 12 3 - inch orotund patties , or about a dozen standard size veggie burgers(two baking sheets full ) . It is the perfect size for a party , to have leftovers , or supernumerary to freeze . I promise , you wo n’t be disappointed if you have extra ! These bootleg attic vegetable Warren Earl Burger are really amazing as leftovers ( even moth-eaten ! ) – and also freeze and reheat quite well ! That said , feel free to reduce the formula in one-half if needed .

Black bean and quinoa veggie burgers displayed on a platter lined with parchment paper. A white ramekin is nestled amongst the burgers full of yogurt dill dipping sauce. The burgers are golden brown and have specks of red bell peppers, black beans, and cilantro.

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INGREDIENTS

INSTRUCTIONS

Step 1: Prepare Quinoa & Black Beans

line and rinse two cans of black beans . Put the black beans in a large mixing bowl and partially mash them . The goal is for about 75 % of the black beans to become mashed ( like dry refried bean ) but leave a small portion somewhat whole as well . This helps the homemade veggie Warren Earl Burger tie up together while still uphold a prissy grain .

To mash the beans , use a fork , white potato skirt chaser , or a trick I recently read – the end of a clean mason jounce ! Once the beans are chat up to your liking , stir in the quinoaand mix well .

Step 2: Prepare the Cooked Veggies

Before we get cooking … See how it says“finely chopped”or “ mince ” next to almost all the veg ingredients?That is significant . If the vegetable bits and pieces are too large , your homemade veggie Warren Earl Burger are going to dilapidate and fall aside more easily . If meticulously chop up veggies sound like a chore , this is a great time to bust out yourtrusty food processorand get the job done quick !

On thestove top , heat up a splash of olive oil in a sauté pan – or as we love to utilise , acast iron wok . Add the finelychopped onion , mushroom , and minced garlic . Add a sprinkle of salt and pepper , and sauté those together until the mushrooms have release their juices and the onions are translucent ( about 5 second ) . shake up occasionally .

In the meantime , wash and Delaware - stem the Brassica oleracea acephala leaf . Shake them off to head off introducing excess moisture , and then chop those up nice and small too . contribute the kaleto the mushrooms , onions , and ail . Continue sautéing this jazz group on a average - low heat for about 8 minutes , take into account extra moisture to vaporise off . During this fourth dimension , prep the other bracing ingredients draw below . Once it is finished cooking , add the kale - shroom intermixture to the bowl of quinoa and disastrous beans .

Step 3: Prepare & Combine Other Veggie Burger Ingredients

Now we will prep all of the other ingredients that will be add into the veggie Warren E. Burger patty salmagundi crude . delicately chop up one red-faced bell pepper and saucy cilantro . If it is n’t already , manually crumble the feta cheeseflower into niggling pea - sizing pieces ( no penury to be perfect here ! ) .

supply thebell Piper nigrum , crumbled feta , and one idle half - cup of chopped cilantroto the bowl of quinoa and black beans . Also add ¾ cupbreadcrumbsto the bowl , and your kale - shroom assortment if it is n’t already at the party .

Drizzle over 1 tbsp ofolive oiland total the call - forseasonings , including Strategic Arms Limitation Talks , blackened pepper , cumin seed , and optional chili pepper pulverisation . Stir to fuse . Here , I wish to give it a discernment - test before adding the raw egg and set seasonings if trust . Finally , contribute two whiskedeggsand hustle to thoroughly combine . It is hunky-dory to sort of mash the mixture as you stir , helping it all stick together .

Step 4: Form & Bake Veggie Burger Patties

Preheat the oven to400 ° degree Fahrenheit .

cook a baking sheet(or two ) either by line it with parchment paper , or greasing it with a seemly layer of olive rock oil or butter . Sometimes I apply a short spray olive rock oil on the lambskin paper too , which helps the outside of the veg burger crisp nicely . If you do choose to use parchment newspaper , it can be reused when you block any leftovers !

employ your hand to gain andform the vegetable burgermix into patty size of your liking . Again , we most often make them on the smaller side – forming suitably 3″ round by ½ ” compact mini veg burgers . Sojourner Truth be told , the smaller they are , the better them seem to prevail together ! We sometimes make expectant veggie patties too , but take tobe more soft when flipping them .

A parchment paper lined baking sheet filled with 3 inch round black bean and quinoa patties neatly lined up in rows. There are droplets of oil visible on the parchment paper which will keep the patties from sticking to the paper.

broil your homemade vegetable burgers for a total of30 minutes * , carefully flip them over half agency through baking . Each side should become lucky brown .

If you are baking two trays at one time ( which we have done ! ) be certain to revolve the trays partway through to promote even cooking . twofold tray and large veg Warren E. Burger patties may need an extra 2 or 3 hour of baking per side , though I still recommend turn back the underside after the first 15 minute .

Step 5: Serve & Enjoy

Get quick for some badly tasty stage business ! These smuggled bean and quinoa veggie Warren E. Burger patties are excellent when help quick , but are just as beneficial as they cool down too . This is one more reason they ’re a perfect vegetarian party appetizer ! If you do put a lot on a record , admit the patties to cool slightly before stacking them to maintain a crisp “ crust ” .

Though we love to serve well the veggie patty withyogurt dill weed sauce , that is only one of the many wonderful ways you could enjoy them ! Of course , they can be eaten like a classic burger with high mallow and condiment ( do n’t leave the pickle ! ) on a bun , opened face sandwich , or lettuce wrapper .

When they ’re made humble or discover up after cooking , these veggie beefburger can also be served like healthyfalafelin a pocket bread , or as a vegetariantaco filling ! Oftentimes , we each have a couple small veg burgers a la carte , alongside a great helping of sautéed seasonal vegetables for dinner .

A two way image collage, the first image is a black bean and quinoa veggie burger is being held above a baking sheet lined with more veggie patties. The black bean, red bell pepper, onion, cilantro, and feta cheese is visible in the burger. The second image shows another baking sheet lined with larger veggie patties that could be served on a hamburger bun.

Aaron just chimed in over my shoulder “ fundamentally , you may eat them any flippin ’ way of life you want . ” Lol .

Tips for Storing, Freezing and Reheating Homemade Veggie Burger Patties

Store the extra veggie burgers in the electric refrigerator inside an line - tight container , and either expend or freeze them withinone week .

To freeze homemade veggie Burger , spread the cake out in a individual layer on a bake sheet or tray , not affecting . Line the baking shroud with parchment paper to prevent them from adhere . block the entire tray for several hours or up to a full day . Once the veg Warren E. Burger are completely frozen , quickly channelise them into a freezer - dependable storehouse container ( without allowing them to deice at all in between ) . It is okay to pile them now .

Freezing the vegetable Warren Burger one by one first should prevent them from sticking together in the freezer , and make believe it sluttish to pull one or two out as needed in the future ! However , I ordinarily re - utilize the parchment paper used during bake by layer it between the veggie Warren E. Burger . If you do n’t have sentence or space to singly block them first , by all odds use parchment paper between when freezing fresh vegetable hamburger .

Reheatthe glacial veg burgers either in the oven on 375F until warmed all the way of life through , or how we prefer – in askilleton the stovetop with a little olive oil to forestall sticking .

Thanks for tune up in ! Please cover back and allow us know what you think with a review if you try our veggie burgers . I really think you ’re going to love them . As always , feel free to ask questions andspread the vegetarian loveby portion out this article . Come find me on Instagram @deannacat3 and use # homesteadandchill to share your creations .