Black Bean Quinoa Burgers are given an extra smoky kick with the addition of roasted poblano peppers and a smoky mayo sauce. Packed with fiber, vitamins, and minerals, this is one veggie burger you’ll be making over and over again!
It’s FRIDAY! I’m so excited to get out to the farmer’s market again tomorrow. The deeper we get into summer, the more fresh fruits and veggies are available. Peaches and cherries are calling my name.
When I think of summer, I always think of grilling out. My stepdad makes a mean venison burger, but sometimes I’m just feeling a bit lighter fare for dinner. Instead of the traditional black bean burgers, these are made with quinoa, giving you extra fiber, protein, and iron. I roasted up a poblano pepper for extra depth, and let me tell you: it works wonderfully!
I loveeeeee that subtle, smoky flavor so much! So, naturally, I added smoked paprika and cumin to these Black Bean Quinoa Burgers! Oh, and to the mayo!
Smoky mayo compliments these burgers so nicely! I just can’t get enough of it!
Before you make these burgers, I have to tell you this cool trick I learned. If you roast the black beans in the oven for 15 minutes, it dries them out a little bit, saving you a wet, soggy burger patty that’s really hard to work with. DO IT! You won’t regret spending those extra 15 minutes!
Black Bean Quinoa Burgers are easily made gluten-free. Just swap out the panko breadcrumbs for gluten-free oats and place it on a gluten-free bun! I haven’t tried making these vegan yet, but you might try swapping out the egg for a flax egg and using vegan mayo. It just might work!
If you make this recipe, share it! Hashtag me on Instagram with #WellFedSoul
What’s your favorite part about summer?
PIN ME FOR LATER!
- 1 15 oz. can black beans, drained and rinsed
- 1 poblano pepper
- 2/3 c. cooked quinoa (about 1 serving dry)
- 2 tsp olive oil
- 1/4 c. red onion, diced
- 1/3 c. whole wheat panko (may sub quick oats)
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt, to taste
- 1/4 c. light (or vegan) mayonnaise
- 2 tsp lemon juice
- 1/2 tsp smoked paprika
- Salt, to taste
- For Serving: whole wheat hamburger buns, lettuce, red onion slices, avocado
Preheat the oven to 350 and line a baking tray with aluminum foil. Spray lightly with cooking spray.
Slice the stem off the poblano pepper, slice in half lengthwise, and remove and discards ribs and seeds. Place onto the baking tray.
Add the black beans to the baking tray with the pepper. Roast at 350 for 15-20 minutes until beans are split and the pepper is soft and lightly roasted. Allow to cool slightly.
Heat a medium skillet over medium-high heat and add olive oil. Add the diced onion, and cook 5-8 minutes or until soft and just translucent. Add the cumin, smoked paprika, garlic, and salt. Continue to cook 1 minute or until spices are fragrant. Remove from heat.
When the pepper is cool enough to handle, dice it.
Place the black beans, poblano pepper, quinoa, and onion mixture to the bowl of a food processor. Pulse lightly a few times until the beans are chopped with some chunks remaining.
Pour the black bean quinoa mixture into a bowl and add the egg and panko breadcrumbs. Using your hands or a fork, stir and mash until the egg and breadcrumbs are well-incorporated. Refrigerate 10 - 30 minutes.
Remove the mixture from the refrigerator and form into 4 patties. Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil.
Fry the black bean patties 4-6 minutes per side or until golden.
To make the smoky mayo, add the mayonnaise, lemon juice, smoked paprika, and salt to a small bowl. Stir.
Serve on whole wheat buns with smoky mayo, red onions, lettuce, and any other desired toppings.
Nutrition Information per Serving:
Calories: 330 Protein: 12g Carbs: 48g Fat: 11g