These Vegan and Gluten Free Black Bean and Quinoa Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers…they are loaded with flavour, texture and are so filling!

If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. We are talking I-would-rather-eat-this-at-any-barbecue veggie burgers. Let’s go.

Last year on one of our excursions in Portland, Jamaica, the Mr. and I went to a burger joint . Not just any burger joint but one that was supposed to have THE best burgers in the entire Caribbean. Huh? We’ve got to check this out clearly. I’m not sure who was paid to write these claims but I was most disappointed. My sad, soft and soggy version of a veggie burger made of soggy spinach and melted cheese on top was disastrous. His previously-frozen beef burger and our out of the bag fries didn’t help much either.These were NOT the best burgers of ANYWHERE in the world. Then I started to think, is this what people think of veggie burgers? This is BAD!

Since then, I’ve kind of been on a mission. I have had some amazing vegetarian food in this country but not burgers. I find that’s kind of sad since items like sweet potatoes and black beans are popular staples in Jamaica. I’m sure they are out there, somewhere, waiting for me to discover them. Until then, it was time for us to make some of our own at home.

Then black bean and quinoa burgers came along, WHY did I have a fear of black beans? Why didn’t I know they were so delicious? So glad that view is gone, because these babies were SO DELICIOUS. They are also completely vegan and honestly didn’t need any cheese because flavour of the burger plus  the Roasted Strawberry BBQ Sauce, was amazing. Avid meat lover Mr. Jessiker Bakes chowed these down alongside me ½ second after I turned my camera to OFF, and we kind of just sat in silence.

I couldn’t speak while eating a piece of heaven! Finally we both came up for air and did a fist bump of “great job” to each other although, I have to credit him 100% for making these.

Wednesday tip? Get on to making these! I’m not here to make you feel like this will replace your meat burgers, because these aren’t imitation burgers, they have their own beauty. Here’s to seeing myself at endless barbecues chowing down on these!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

If you try these Black Bean and Quinoa Burgers with Strawberry BBQ Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

If  you loved these burgers, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers!

Black Bean and Quinoa Burgers with Strawberry BBQ Sauce (Vegan + GF)

by: Jessica in the Kitchen

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Course Dinner, Lunch

Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, vegan, Vegetarian

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Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion 1/2 cup, diced
• 1/3 cup red bell pepper diced
• 3 cloves garlic minced
• 1/2 teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 15 oz / 498 g can black beans rinsed and drained
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• Roasted Strawberry Barbecue Sauce
• 1/2 cup gluten free flour I use Bob's Red Mill Gluten Free 1:1 Baking Flour

Instructions

Instructions

• Heat the first tablespoon of olive oil in a pan over medium high heat until hot, and sauté the onions, red bell peppers, garlic until cooked down, about 3 minutes. Season with salt and pepper slightly to taste. Allow the vegetables to cool a bit.
  
• In a food processor, add the black beans, cooked quinoa, sautéed vegetables, red pepper flakes, gluten free flour, ground black pepper and sea salt. Pulse until combined - you want it all completely incorporated, until it's one cohesive mixture and the black beans are nice and mashed in.
  
• On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). I like to use my ½ cup measurement to pack them in, then form them in my hands into shape. They can make 4 large burgers this way. Optional: refrigerate for about 10 minutes before cooking.
• In a pan over medium high heat, heat about 2 tablespoons olive oil. Add the burgers to it, being careful not to overcrowd the pan. Once the burgers sizzle, lower to a medium heat and cook about 6 minutes on each side, until crispy and cooked through.
• Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and barbecue sauce. Enjoy!
  

NOTES

Notes

This recipe is vegan and vegetarian.

HOW TO STORE

The burgers can be made for a meal prep. They can be stored in single layer freezer bags in a freezer-safe container lined parchment paper. They can be frozen up to a month.

by Jessica