Looking for a quick, easy & delicious vegan bean burger recipe? This is one of my favorite bean burger recipes and it’s so versatile! Instead of black beans and quinoa, try it with chick peas and basmati rice. Or pinto beans and spanish rice! Just pick your favorite bean and your favorite grain and get cooking!
Here, I used black beans and quinoa and put it in a wrap with my lettuce, avocado, and Creamy Taco Dressing. You could also eat it on a bun with your favorite toppings!
1/4 cup vegan broth such as Edward & Sons no-chick’n bouillon (you can use water if you don’t have any on hand but it does add a bit of flavor!)
1 garlic clove, minced
1/2 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 can black beans, drained & rinsed
1 cup cooked quinoa
1/2 cup panko bread crumbs
1/4 vegan bouillon cube such as Edward & Sons no-chick’n (you can leave this out if you don’t have any on hand but it does add a bit of flavor!)
In large pan add vegan broth, minced garlic and black pepper. Saute on medium heat for 5 minutes making sure not to brown garlic. Mix in cumin and chili powder and cook an additional 5 minutes. Add beans and mash coarsely.
In large bowl, mix together quinoa, bread crumbs, and bean mixture. Form into patties.
Spray large skillet or griddle with non-stick spray and cook patties over medium heat for about 8 minutes each side or until desired doneness, making sure not to burn.
Keeping the heat lower does take longer to cook but allows the inside to cook as well. Higher heat cooks the outside but leaves the inside mush. So, be patient!
- Mix & match different beans & grains
- Add diced onion and/or diced red pepper
- For a spicy kick add a dash of cayenne or red pepper flakes
- Instead of 1/4 cup broth use your favorite salsa