Hand-made veggie burgers are one of my favorite go-to meals. You can make up a batch and enjoy them all week long. They are good in sandwiches, or served as an entrée with a flavorful sauce, or even on a bed of greens. These simple, flavorful Chipotle Black Bean Quinoa Veggie Burgers are vegan and can be whipped up in a jiffy. If you want to make them gluten-free, just swap out the breadcrumbs for gluten-free breadcrumbs, and you’re good to go.
Rich in protein, fiber, minerals, vitamins, and phytochemicals, this is a nutritious, plant-based option for your healthy diet. You can save time and reduce fat in veggie burgers by baking them instead of frying them. Just mix up the veggie burger batter, shape into burgers, and bake on a baking sheet sprayed with non-stick cooking spray, and serve them when they are browned and cooked through. These veggie burgers are also great to freeze in an airtight container, so that you can pull them out later on and enjoy them on busy nights.
With only 9-ingredients, you can whip up this recipe in minutes, and have it on your table in under an hour. Serve the burgers with a whole grain bun, avocado and tomato slices, dark green leaves, and condiments, like Vegan Ranch Dressing, or ketchup to turn this recipe into a meal perfect for a weeknight, outdoor lunch, or potluck. Or, serve it as a veggie patty with a creamy sauce, such as this Almond Sage Cranberry Crema to create a plant-based entree, served with delicious, mashed potatoes and roasted vegetables. There is just so much you can do with these delicious, versatile Chipotle Black Bean Quinoa Veggie Burgers.
Watch Sharon make this recipe on her IG Live Plant-Based Cooking Class here.
These simple, plant-based veggie burgers are packed with nutrition and flavor, compliments quinoa, black beans, veggies, and spices. You can whip them up in mere minutes, and enjoy them all week long.
- Preheat oven to 375 F.
- Stir together quinoa, refried black beans, bell pepper, onion, carrot, cilantro, mayonnaise, breadcrumbs, and chipotle seasoning in a mixing bowl, until smooth. Season with salt to taste.
- Spray a baking sheet with non-stick cooking spray. Scoop up ½-cup portions of the veggie-burger mixture, and form into 10 patties (about 3-inches diameter and 1-inch thick).
- Place in oven and bake about 40-45 minutes until crispy and firm.
- Remove and serve as desired.
Serve in a bun with lettuce, tomatoes, and avocado.
Top with chipotle vegan mayonnaise.
Serve over a bed of salad greens.
Serve as a patty with mashed potatoes and mushroom sauce.
Serve in an open face toasted sandwich.
*There are many great brands available in supermarkets, or you can make homemade vegan mayonnaise with my instructions here.
If you would like to make this recipe gluten-free, change the breadcrumbs to gluten-free breadcrumbs.
- Category: Entree
- Cuisine: American
- Serving Size: 1 serving
- Calories: 157
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 5 g
Keywords: veggie-burger, quinoa, burger, grill, black bean
For other plant-based veggie burgers, check out some of my favorite recipes here:
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