Black bean quinoa burgers & rosemary sweet potato fries


Black bean quinoa burger - http://homeatsix.comQuinoa burgers are everywhere nowadays. I mean everywhere. You know a food trend has caught on when you see a vendor grilling up quinoa burgers at Rib Fest! Yep, I saw it happen.

It used to be that the only veg burgers were rubbery, soy-based yellowy-brown coloured discs with only a passing resemblance to a beef burger after being smothered in condiments. But today’s veg burgers have come a long way, and at the forefront is definitely the mighty quinoa burger.

Black bean quinoa burger - http://homeatsix.comMy boyfriend’s brother had us over for dinner a while back and served up these Black Bean Quinoa Burgers, and they were a huge hit.

While there are tons of quinoa burger recipes out there, the biggest issue is that so many of them seem to crumble before they even hit the grill. Not these quinoa burgers! These Black Bean Quinoa Burgers hold together well enough to be baked, fried, thrown on the grill, and tossed like a frizbee (ok, well maybe not that). Oh and they taste amazing, too.

Somehow they taste, and even look like your traditional beef burger and even meat lovers won’t be displeased. Bonus, they can be easily frozen between parchment paper and pulled out for a last-minute BBQ dinner.Black bean quinoa burger - http://homeatsix.comThere are lots of fun variations out there, but for a tried-and-true recipe I love these Black Bean Quinoa Burgers from I served them up with fresh guacamole and a side of crispy baked Rosemary Sweet Potato Fries.

So for your next summer BBQ, keep this recipe in mind as you won’t be disappointed. If you don’t have an outdoor BBQ, or are stuck in an apartment like us, consider an indoor grill for quinoa burgers.

Black Bean Quinoa Burgers – based on with some modifications

(Yield: 6 servings)


  • 1 cup vegetable broth
  • 1/2 cup quinoa
  • 1 tbs olive oil (plus 1/2 cup if frying patties)
  • 1 small Serrano pepper, finely chopped
  • 1/4 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 19-oz. can black beans, drained and rinsed
  • 1 sprig fresh rosemary
  • 1/2 cup breadcrumbs
  • 1 egg, beaten (vegan: use a flax egg: 1 tbs ground flax + 3 tbs warm water and allow to thicken)
  • 1/2 tsp chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp sea or Himalayan salt
  • 6 buns or your choice

Instructions: Bring 1 cup of vegetable broth to a boil. Add quinoa and cook, covered, over medium heat for 15 minutes, or until water is absorbed. Remove from heat, fluff, and cover. In a pan, sauteé onion, pepper and garlic until onion becomes translucent. Transfer to food processor along with quinoa and black beans. Remove rosemary leaves from stem and add to food processor. Process ingredients until mixture is uniform. Add remaining ingredients and pulse until mixed thoroughly. Using wet hands (this is key!), divide mixture into six and form burger patties (1/4″ to 1/2″ thick). Transfer patties to a baking sheet lined with parchment paper. Place in fridge for at least 30 minutes, or until firm to the touch (if you are crunched for time, throw them in the freezer for 15 minutes). Once the patties are firm enough, they should be easy to handle and won’t stick or crumble.

Bake in oven at 400F for 20 minutes, turning half way or fry in oil over medium-high heat for 2 minutes per side or grill until browned.

Serve on a toasted bun with your choice of condiments or on top of a fresh salad.

Note: Use any type of quinoa you have on hand, but I find that red quinoa results in a burger that looks most like a beef burger, if that’s something you are looking for.

Black bean quinoa burger -

Rosemary Sweet Potato Fries (Baked, not fried)

(Yield: 6 servings)


  • 3 large sweet potatoes
  • 2 tbs coconut oil
  • 1 sprig fresh rosemary
  • ½ tsp sea salt

Instructions: Peel and slice potatoes into 1/2″ thick fries. Remove rosemary leaves from stem and chop finely. Toss potatoes in coconut oil, salt and rosemary until well coated. Bake on an aluminum foil covered baking sheet at 400F for 25 minutes, turning once, or until browned and crisped to your liking. Or for a healthy fried option, toss in an air fryer (Check out this guide to find the best air fryer!)

Note: As long as I use enough oil, I have no problem with the fries sticking to foil, but a non-stick cookie sheet liner works well, too.



  1. Mmm looks delicious! Looks like a “real” burger, I’ve recently started eating more vegetarian, I am going to try this recipe out this weekend!

    • I wouldn’t say they’re very bean-y, so I hope you like them! Let me know how it goes if you give them a try.

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