Easy Grillable Veggie Burgers

By Jessica Hylton -

These Vegan Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor that you won’t be able to get enough of!

Black bean burger with onion and lettuce.

Estimated reading time: 8 minutes

If you’re someone who doesn’t love veggie burgers, I’m about to change that for good. These are I-would-eat-this-first-at-any-barbecue kind of veggie burgers. That’s how good we’re talking.

Now, I understand why you might be hesitant about veggie burgers. Before these black bean and quinoa burgers came along, I too was searching for the perfect veggie burger that just hit all the right notes. But, take my advice and skip the years of skepticism – because these burgers are SO delicious.

This recipe is completely vegan, and the best part is, the burger don’t even need any cheese because of this flavorful Roasted Strawberry BBQ Sauce. (One word: Ah-mazing!)

Now, enough chit-chat. Get on to making these!

Two black bean burgers with strawberry BBQ sauce.

Why I Love These Homemade Veggie Burgers

There are so many reasons to love these veggie burgers! They’re tender, juicy, and smoky like meat burgers are, and you can add on all of the same toppings that you usually do. But that’s just the start:

  • Veggie burgers are protein-packed: Black beans are rich in this nutrient! There’s no need to default to meat for your protein fix when you’ve got a can of these delicious beans in the pantry.
  • They’re a super quick dinner: 30 minutes. That’s all the time you’ll need! 20 minutes for prep, and 10 minutes for cooking. After that, it’s all about enjoying good food!
  • No fancy equipment needed: As long as you’ve got a pan and a stovetop, you’re good to go. A grill will work too, especially if it’s summertime – choose whatever works best for you.
Black bean burger ingredients.

Notes on the Ingredients

So, how does this veggie burger recipe become reality? Obviously you’ll need quinoa and some black beans, but there are some other things to round up too:

  • Olive Oil: Any cooking oil will work. Canola or avocado oil, for example, are fine too.
  • Onion: Diced. Any kind of onion works here
  • Bell Pepper: You’ll need a red bell pepper, also diced.
  • Seasoning: Garlic (minced), red pepper flakes, ground black pepper, and sea salt.
  • Black Beans: Rinsed and drained. I prefer using canned black beans, but you can make them from scratch.
  • Quinoa: This recipe requires cooked quinoa.
  • Roasted Strawberry Barbecue Sauce: You can use this recipe!
  • Gluten Free Flour: I use Bob’s Red Mill Gluten Free 1:1 Baking Flour.

How to Make Quinoa & Black Bean Burgers

Like I mentioned above, these veggie burgers won’t take you more than 30 minutes to form and plate.

First you’ll sauté the vegetables and blend the black beans and quinoa into a burger-ready mixture.

Then, you’ll shape them, cook them until they’re perfectly crispy, and enjoy! Here’s the more in-depth scoop on the situation:

Sauté the Veggies: 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.

Red bell pepper and onion in a pan.

Blend the Burger Mixture Together: 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.

Form the Burgers: On a cookie sheet lined with parchment paper, form the mixture into burgers. 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.

Cook the Burgers: 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.

Black bean burgers in a pan.

Tips for Success

Looking for some tips on how to make the best veggie burgers? You’re in the right place! Here are a few things that I do to make this dinnertime prep work easier:

  • Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
  • Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
  • Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
  • Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
Veggie burger with toppings and a bun.

Topping Ideas

You know how there are dessert/ice cream bars? Now is your opportunity to make your own burger topping bar. The choices are endless, and building a burger is almost as fun as building a sundae!

  • The Basics: Onion, pickles, tomato slices, lettuce, avocado, vegan cheese, relish, pickled onions, etc. You know the drill!
  • Barbecue Sauce: Use regular, smoky barbecue sauce, or the strawberry sauce that I linked above!
  • Other Condiments: What is a burger without ketchup and mustard? You can’t forget the essentials.

Serving Suggestions

Wondering what to serve with your tasty black bean burger? Again, there are a bunch of options. Pick your favorite! Anything from fries to a light salad will do.

  • With Burger Buns: You can use a standard burger bun from the store, or try out a healthy lettuce wrap!
  • Sweet Potato Fries: Fries and burgers are like peanut butter and jelly – they just go together! These sweet potato fries are the perfect complement to you healthy black bean burger.
  • Salad: Keep it simple! This kale salad is one of my favorite sides to make on really any night, because it’s so darn easy.
  • Corn: This is a must if you’ve got the grill up and running – buttery corn on the cob (like this Grilled Mexican Street Corn) goes so well with any barbecue-type meal!

How to Store and Reheat Extras

These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.

When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time!

Can I Freeze These Burgers?

Absolutely! These black bean burgers can be frozen for up to a month. Make sure to thaw them overnight in the fridge before cooking them again for the best results.

A veggie burger with a bite taken out of it.

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 |

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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.

Black bean burger with onion and lettuce.

Easy Grillable Veggie Burgers

These Vegan and Gluten Free Quinoa & Black Bean Burgers with Strawberry BBQ Sauce will transform the way you see veggie burgers. This plant-based meal is loaded with sweet and smoky flavor, and it's so filling!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Course Dinner, Lunch
Cuisine American
Ingredients
  • 1 tablespoon olive oil
  • ½ medium onion ½ cup, diced
  • 1/3 cup red bell pepper diced
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 15 ounce can of black beans rinsed and drained (498g)
  • 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 or regular 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
Tips
  • Refrigerate the burger meat. If you refrigerate the patties for about 10 minutes before cooking, they’ll be sure to stay together. Semi-solid patties cook best because as the exterior gets crispy, the juices get sealed on the inside.
  • Spray your hands with oil. Oil up your hands to minimize the burger mix sticking to your hands. This also helps you get that perfect patty shape.
  • Rinse and drain those beans. Rinsing them removes extra salt from the can, and ensures that you’re working with fresh beans. Drain them to get rid of excess moisture before starting.
  • Use a measuring cup when forming the patties. This will ensure that all of your burgers are relatively the same size, and it gets you a circular shape to start with.
HOW TO STORE
These veggie burgers are perfect for meal prep. They can be stored in single layer freezer bags in a freezer-safe container, lined parchment paper.
When you want to reheat them, just put a splash of olive oil in a pan, and heat the burger until crispy. You can also heat up the grill if you’ve got time! They can be frozen for up to a month.

Nutrition

Calories: 311kcal | Carbohydrates: 42g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 721mg | Potassium: 462mg | Fiber: 11g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 3mg
by Jessica

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Recipe Rating




95 comments

  1. Holly says:

    5 stars
    I’ve tried making veggie/vegetarian burgers before, but this recipe takes the cake. It is PERFECT. I was so impressed with the flavor as well as the stability! I didn’t have time to do the strawberry bbq sauce when I made these, but definitely need to next time.

  2. Elly says:

    5 stars
    So, so yummy! And filling! The perfect way to end a week:)

  3. Dawnelle says:

    5 stars
    These black bean burgers are just what I needed! I’ve been looking for a black bean burger recipe for the past two years that had the perfect taste and texture and these are it! I make these at least once a week and have replaced my store bought vegan burgers with these. They are much cleaner and taste way better to me. I also love that I know exactly what’s in these burgers…wholesome ingredients. Awesome job once again Jessica!

  4. Alexis W says:

    5 stars
    You guys…. this was my first time trying a black bean burger, honestly because I was scared lol, and when I say this is probably the best thing I ever tasted!!!! It’s absolutely delicious.

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Alexis! Thanks so much for reading! Thanks for such a nice review!

  5. Emma says:

    5 stars
    Great veggie burgers that held up so well in the pan. Thank you for this recipe!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Emma. We’re happy that you enjoyed it.

  6. ted says:

    5 stars
    A little unclear, The one cup of cooked qinoa not one cup raw that is cooked (which is 3 cups). Right.

    • Gavin | Jessica in the Kitchen says:

      Hi Ted sorry about that. Definitely one cup of cooked Quinoa. I hope this helps!

  7. Janet says:

    Looks so yummy! Checking to see if regular all purpose flour does the trick – not necessary to have gluten free, right?

  8. Burt says:

    5 stars
    These were perfect!!!! not only are they healthy, but they are so tasty too! thank you for sharing this!

  9. Juli says:

    5 stars
    DELICIOUS! Hold together super well, and I love that you can easily add spices or herbs to change the flavor profile. I make a batch and freeze them to have them available for quick lunches or dinners on busy weeknights or when I don’t want to cook!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Juli! We’re so happy that you like it! We agree it’s super customisable!

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