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

By Jessica Hylton - - Updated

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! Black Bean and Quinoa Burgers-2

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!

Black Bean and Quinoa Burgers-3

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


Instagram Jessica in the KitchenIf 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!

Sundried 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
  • 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


  • 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!
This recipe is vegan and vegetarian.
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

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  1. Candy says:

    Oh my God, these are amazing! Even turned my meat-loving boyfriend, and made him admit that yes, veggie burgers ARE real burgers. He’s stopped complaining about our two meatless days a week now 😉

    • Jessica says:

      Oh Candy I’m so happy to hear!! Even more happy that a meat lover said this haha! Thanks so much for letting you know!

  2. Dharma says:

    these look so delicious. I was just wondering if you think putting the veggies in the food processor is necessary? I do not have one at home, but I’ve been thinking of purchasing one because they’re used in many vegetarian recipes.

    • Hi Dharma,

      You don’t have to use a food processor, I suppose you could just crush them together with a potato masher. It would be a little harder but would get the job done. Be careful not to overdo it! Also, I recommend a multi purpose food processor/chopper such as the Ninja or Nutribullet so you could also make smoothies or juices or anything else in there too!

  3. Tara says:

    Hi Jessica,

    My burgers are in the fridge cooling and then i am going to fry them. Question is- as i don’t want to eat all of them in one sitting- should i cook all of them now then freeze the unused ones, or freeze them as they are now and cook when ready.
    hope that makes sense.
    looking forward to eating it !

  4. Kendra says:

    Hey Jessica!

    I’ve made a few of your recipes and I have loved them all! I tried these last night and completely bombed. I couldn’t get the burgers firm enough when I fried them. I had to improvise with the mixing and I used my blender. Do you think they wer mixed too much?? Trying to get guidance so I can try again!

  5. Venus says:

    I tried to make the quinoa burgers ,I couldn’t get the burgers to stay together in the frying pan .i didn’t want the burger mixture to go to waist , I already had some bell peppers out with the tops cut off so I stuffed them with the burger mixture! ? rather a burger or stuffed pepper your recipe was very delicious! And I am new to your website and already addicted !! Thanks so much sincerely *Venus*

    • Michael says:

      Allow the mixture to cool in the fridge for about a hour. That should help the form process

  6. rsp says:

    BIG caution on this: if you are NOT using unsalted beans the recipe needs no salt at all. I made it, without thinking about the salt in the can, adding the salt called for in the recipe, and the batch was inedible. Canned beans are usually heavily salted; if you look you may find some that are not. In any event, this is a great recipe. Just be sure to check the salt.

    • Gavin | Jessica in the Kitchen says:

      Hi rsp thanks for this comment there was a typo in the ingredients section. We’ve updated it to reflect this! It should be 1/2 teaspoon of sea salt! I hope this helps!

  7. Cindy says:

    I can’t eat the flour. Can I substitute with anything else?

    • Gavin | Jessica in the Kitchen says:

      Hi Cindy! We haven’t tested it yet, but you should be able to use chickpea flour as a substitute.

  8. Jennifer Stackpole says:

    Where is the roasted strawberry bbsauce recipe?

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