Some days you just need a burger! And if today is one of those days for you…well, I’m right there with you. I love a good veggie burger. Who doesn’t?! They’re hearty, filling, and you can pack them with goodness. Plus, anything that requires it be served with french fries is a win in my book.
This veggie burger is tender but not mushy, incredibly flavorful and delightfully cheesy. The ingredients are nourishing and offers complete nutrition; it comes together simply and fries up crispy! This is a favorite of mine for a quick dinner, either for myself (I freeze the leftover patties) or for friends and family – it’s a crowd pleaser!
What I love most about this burger (besides everything) is how versatile it is. Feeling simple? Plop it on a bun with some lettuce and tomato and enjoy! Feeling fancy? Dress that baby up with avocado slices, barbecue sauce, caramelized onions, sauteed mushrooms or more cheese! And however you customize your burger, don’t forget to serve it on Columbia Gorge Bakery’s delicious hamburger buns! Available now at the bakery drive-thru window! 🙂
The Best Black Bean Veggie Burgers
This tasty black bean burger is hearty, nutritious and filling - and easy to make!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
For the Burger
- 1/4 cup quinoa
- 1/3 cup water
- 2 cups cooked black beans 1 15oz can
- 1/4 cup minced red onion
- 1/3 cup green onion
- 1/2 cup hatch green chiles hot
- 4 cloves garlic minced
- 1/2 + cup oat flour
- 1 cup shredded cheddar cheese
- 3/4 tsp cumin
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 large egg
- 2 tbsp oil
Add water and quinoa to a medium saucepan on high heat and bring to a boil. Once boiling, reduce heat to low and simmer, covered for 12-13 minutes or until quinoa is fluffy and all water has been absorbed. Once done, fluff with fork and set aside. You can work on your veggies while the quinoa cooks!
In a large bowl, mash your black beans with a fork until it is paste like - leave some chunks and whole beans for texture.
Add quinoa, oat flour, red onion, green onions, hatch chiles, cheddar, garlic, cumin, salt, garlic powder, oregano and cayenne to the black beans.
Add your egg to the mixture. Mix it all together, with a fork or your hands. It will be on the wetter side, this is okay! If you're concerned, add a tablespoon of oat flour.
Divide mixture into four portions and roll into balls.
Shape your burgers into a disk. I prefer them on the thinner side so the middle cooks through.
Cover and refrigerate for 15-30 minutes as you prepare your toppings. This gives them time to set. You can also make ahead and refrigerate for a three days or freeze!
Pour oil into a skillet on medium-high heat. You want the burger to sizzle when they're added to the pan.
Cook for a few minutes on each side until you're left with a golden crust on each side.
Repeat for each burger and serve on a delicious Columbia Gorge Bakery bun with your favorite toppings!