BeansMain DishVegan/Plant based Recipes

Lucia’s Black Bean Burgers

This low spice, Tex/Mex style bean burger is delicious with ketchup, all your burger fixings (the WFPB versions of course!), lettuce, onion and guac. You’ll find the Guacamole recipe RIGHT HERE.

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Lucia’s Black Bean Burgers

Course Main Course
Cuisine American
Keyword black beans, cilantro, vegan burger, vegetarian burger
Prep Time 1 hour
Cook Time 1 hour
Servings 10
Calories 125kcal
Author Lucia Tiffany MPH


  • ½ c. water
  • ¼ c. quinoa rinsed (see note)
  • 3 tablespoons veggie broth or water
  • 1 cup chopped red onion
  • 3 cloves garlic minced
  • 2.5 cups cooked black beans well drained (see Simple Beans recipe), mashed
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin seeds see Tips for using whole cumin seed
  • 3 tablespoons chopped fresh cilantro
  • ¾ teaspoon salt or to taste
  • c. ground flax
  • ½ c. whole kernel corn canned or frozen
  • 3 tablespoons fine grind organic whole grain cornmeal


  • Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover, and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  • Heat a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add veggie broth as needed to avoid scorching. Add beans, paprika, and ground cumin. Mash the beans to a smooth paste with a potato masher or fork or food processor and add to pan. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, and ¾ teaspoon salt; stir to combine.
  • Form the bean mash into patties with 1/3 cup scoop. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  • Preheat oven to 350°F.
  • Bake until crisp on bottom, then flip and toast the second side.
  • Serve the burgers on buns with lettuce, tomato, and the guacamole.


Serve with –
10 whole-wheat hamburger buns, toasted
10 lettuce leaves
10 tomato slices
Tips & Techniques
Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
Ingredient Note: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
If you choose to coat the burgers with cornmeal before baking, you will need about 1/3 cup of whole grain fine grind cornmeal. (not included in nutritional breakdown).


Serving: 1burger | Calories: 125kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 271mg | Fiber: 6g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
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