• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Simple Green

seasonal plant-based recipes

  • Home
  • About
    • About Me
    • Portfolio
  • Index
  • Press
  • Contact
  • Shop
menu icon
go to homepage
  • Index
  • About
  • Shop
  • Contact
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Index
    • About
    • Shop
    • Contact
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » All Recipes

    Smoky Vegan Black Bean Quinoa Burgers

    These 'meaty' and smoky vegan black bean quinoa burgers are flavorful and contain kale for added nutrition. Accompaniments of crunchy shaved cucumbers, spicy arugula and the sweet tangy flavour of maple dijon sauce make this a perfect summer patio meal.

    JUMP TO RECIPE

    a portrait of a veggie burger on a cutting board with a knife through it.

    More than a standard black bean burger

    This recipe is more than just your standard vegan black bean burger. It’s loaded with kale, quinoa, black beans, herbs and spices. It’s so flavorful and makes a healthy lunch or dinner with family or friends.

    Why you will love this recipe

    This is a true garden variety burger here. I never like to waste food, especially when it's food grown from our hard work. So, I've added as many fresh vegetables as possible into these meaty vegan black bean quinoa burgers.

    This recipe is also topped with a tangy homemade maple dijon sauce, but this is optional. Feel free to dress your burger however you want.

    This recipe is:

    • Vegan
    • Healthy and satisfying
    • High in fiber
    • Easy to prepare
    • Able to be made ahead
    • Loaded with greens
    • Flavourful and smoky
    • Great for summer or anytime of year
    a hand spooning sauce overtop a buger on a white plate.
    portrait of two hands holding a burger on a wooden board with chips and tomatoes.

    Vegan Maple Dijon Sauce

    The sweet and tangy maple dijon sauce is a great condiment for this recipe. It is easily made from a base of cashews (no soaking required) which pairs perfectly with the smoky flavours of the burger.

    Again, the maple Dijon sauce is optional, but highly recommended. Feel free to top your burger however you like!

    a spoon spreading sauce on a burger on a cutting board with two burgers in the background.

    What you will need

    To make these smoky vegan black bean quinoa burgers, you will need:

    • cooked black beans
    • cooked quinoa
    • yellow or white onion
    • kale leaves
    • garlic 
    • sea salt and pepper
    • ground cumin
    • ground coriander
    • mustard powder
    • smoked paprika
    • spelt flour or whole wheat flour

    For the maple Dijon sauce, you will need:

    • raw cashews
    • filtered water
    • dijon mustard
    • maple syrup
    • fresh lemon juice
    • sea salt

    To assemble the burgers you will need:

    • Ciabatta buns
    • arugula
    • English cucumber
    • tomato
    • any other topping of choice
    portrait of a hand putting placing a burger bun top on a burger.

    How to make this recipe

    There are a few components to this recipe including making the maple dijon sauce. The first step in making this recipe is the blend all the sauce ingredients together and pop them in the fridge for at least an hour to thicken slightly.

    Next, the burger patties are made by sauteing the onion, garlic, and kale until softened and cooked. The black beans, quinoa, and cooked onions and kale are added to a food processor along with the spices and pulsed until the mixture starts to come together.

    The add the mixture to a bowl and sprinkle on the flour, stirring it together until there are no flour streaks remaining. Divide the mixture into 4 parts, roll each part into a ball between your hands and flatten into a circle. Then place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.

    Cook the burgers 5-6 minutes a side or until golden brown, then assemble.

    portrait of a veggie burger on a cutting board with a hand reaching for cherry tomatoes.

    Tips to make this recipe perfect

    • Use a high powered blender for the maple dijon sauce-this will yield a much smoother consistency.
    • Pulse the burger ingredients just until they start coming together-you don't need to puree it and a few larger pieces are ok.
    • Make sure to incorporate the flour evenly-this is what helps bind the burger patties together.
    • If the burger mixture seems too wet add an additional 1-2 more tablespoons of flour. The mixture should be moist, but not sticky.
    • Use a large spatula to flip the burgers- they should hold together, but use caution when flipping them to avoid cracking or breaking.
    • Let the patties rest in the fridge- this will help the ingredients moisten and bind well before frying.
    portrait of a dressed veggie burger with the top bun placed on the side and tomatoes on the plate.

    Storage

    The burger patties should be stored covered in the fridge for up to 2 days. They can be reheat in the frying pan for a few minutes on each side.

    Make ahead options

    There are a few make ahead options if you are short on time.

    • The maple dijon sauce can be made up to a day in advance to save on time. It should be kept covered in the fridge until you're ready to use it.
    • The burger patties can be shaped and stored covered in the fridge for up to 3 hours before frying.
    a portrait of a veggie burger on a cutting board with cherry tomatoes and a biege linen.

    If you made this recipe, I would love to hear form you. Leave me a comment below or feel free to share with me on Instagram @the_simple_green or Facebook @thesimplegreen.

    More recipes like this

    If enjoy these smoky vegan black bean quinoa burgers, be sure to check out these favorites:

    Vegan Parsley Walnut Pesto

    Dairy-Free Magic Shell Ice Cream Bars

    Smoky Chickpea 'Tuna' Salad Sandwiches

    Vegan Green Goddess Sandwich

    a veggies burger on a white plate and cutting board with cherry tomatoes
    5 from 7 votes
    Print

    Smoky Vegan Black Bean Quinoa Bugers

    A hearty and flavourful vegan black bean quinoa burger loaded with greens and smoky flavor. Topped with crunchy shaved cucumbers, spicy arugula and the sweet tangy flavour of homemade maple dijon sauce make this a perfect summer patio meal. Makes 4 - 4" patties.

    Course Dinner, lunch
    Cuisine American
    Keyword black bean burger, black bean quinoa burger, maple dijon sauce, vegan black bean burger
    Prep Time 1 hour 20 minutes
    Cook Time 10 minutes
    Total Time 1 hour 30 minutes
    Servings 4 burgers
    Calories 415 kcal
    Author Heidi Richter

    Ingredients

    For the Maple Dijon Sauce:

    • ½ cup raw cashews
    • ⅓ cup filtered water
    • 2 tablespoon dijon mustard
    • 1 tablespoon maple syrup
    • 2 tablespoon fresh lemon juice
    • 1 pinch sea salt

    For the Black Bean Quinoa Burgers:

    • 1 ½ cups cooked black beans
    • ½ cup cooked quinoa
    • 1 tablespoon olive oil plus more for frying
    • ½ medium yellow onion chopped
    • 1 cup chopped kale tightly packed
    • 1 clove garlic minced
    • ¾ teaspoon sea salt
    • 1 pinch fresh ground pepper
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ¼ teaspoon mustard powder
    • 1 teaspoon smoked paprika
    • 3 tablespoon spelt flour or whole wheat flour

    To assemble

    • 4 ciabatta buns or sesame buns
    • 2 cups arugula
    • ½ large English cucumber
    • 1 large tomato
    • any other topping of choice

    Instructions

    Prepare the Maple Dijon Sauce:

    1. In a blender, add all the ingredients and blend on high until smooth and creamy. Refrigerate covered for approx 1 hour to allow the sauce to thicken. Keep refrigerated until ready to use.

    Make the burgers:

    1. To a medium saucepan, heat the olive oil, then add the diced onion and garlic. Cook over medium heat, stirringly frequently until the onions are translucent and (about 5 minutes). Add the chopped kale and cook, stirring frequently, until the kale is softened and cooked down. Remove from heat.

    2. To a food processor, add the cooked black beans, cooked quinoa, cooked onion/ kale mixture, salt and spices. Pulse a few times until the mixture starts to come together and there are still some large pieces remaining.

    3. Scrape the mixture into a medium bowl and mix in the spelt flour until distributed evenly. Note: if the mixture seems too wet, add an additional 1-2 more tablespoons of spelt flour. The mixture should be moist, but not sticky.

    4. Divide the mixture into 4 equal portions and roll each into a ball between your hands, then flatten into a 4" circle about ½” high. Place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.

    5. After the hour has elapsed, preheat a tablespoon of olive oil in a large fry pan over medium heat. Cook the burgers 5-6 minutes a side or until golden brown. Remove from heat and assemble your burger with the toppings and a few tablespoons of maple Dijon sauce.

    Recipe Notes

    The burger patties can be stored covered in the fridge for up to 2 days. Reheat in the frying pan for a few minutes on each side.

    Nutrition Facts
    Smoky Vegan Black Bean Quinoa Bugers
    Amount Per Serving
    Calories 415 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 823mg36%
    Potassium 701mg20%
    Carbohydrates 67g22%
    Fiber 10g42%
    Sugar 7g8%
    Protein 18g36%
    Vitamin A 2649IU53%
    Vitamin C 33mg40%
    Calcium 97mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    More All Recipes

    • a baker in a grey sweater holding a tray with 3 chocolate beet muffins.
      Jumbo Vegan Chocolate Beet Muffins
    • overhead view of an apple tarte tatin with a linen, apples and leaves and whipped cream on a marble surface.
      Vegan Apple Tarte Tatin
    • A person in a blue apron holding a bowl of roasted beet salad.
      Roasted Beet Salad with Medjool Date Citrus Vinaigrette
    • overhead image of a rectangular chocolate frosted cake on a grey surface with a beige linen and a knife.
      Vegan Double Chocolate Zucchini Cake

    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Jessica says

      June 02, 2021 at 8:43 pm

      5 stars
      This was delicious! I doubled the recipe and frozen a bunch of them. Worked great. Thank you for the recipe!

      Reply
      • Heidi Richter says

        July 15, 2021 at 6:20 pm

        5 stars
        Thanks so much for the review and notes about freezing, Jessica!

        Reply
    2. Pollyana says

      June 04, 2021 at 10:43 pm

      5 stars
      I admire your work so much. Great recipes, too! Made this last night and I'm so impressed with how it turned out. Thank you!

      Reply
      • Heidi Richter says

        June 08, 2021 at 5:33 pm

        Thank you, Pollyana! I'm happy to hear it!

        Reply
    3. Pamela says

      July 08, 2021 at 1:00 am

      5 stars
      Fantastic burgers. Thank you for the recipe, my family loved them, and they never like anything vegan-y (sad for me because i'm the only one).

      Reply
      • Heidi Richter says

        July 08, 2021 at 1:56 am

        I'm so glad to hear it, Pamela!

        Reply
    4. Lauren says

      July 15, 2021 at 6:04 am

      These is a fantastic veggie burger! I especially like the maple dijon sauce on these, but I found them really good without it as well. Thanks so much for the recipe!!

      Reply
      • Heidi Richter says

        July 15, 2021 at 6:18 pm

        Thank you for the lovely review, Lauren!!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a portrait of Heidi Richter in a white camisole sitting behind a basket of tomatoes.

    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

    round award seal "taste canada awards shortlist"
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    strawberries with text overlay Spring Recipes fruits crisps tender greens, pickles and more.
    A green tomato with text overlay "shop my favourite things".

    SUBSCRIBE TO MY NEWSLETTER

    get notified of new recipes!

     

    Footer

    © 2022 The Simple Green. This site is supported in part by the use of affiliate links. By using this site you agree to the Privacy Policy and Terms of Use.

    Accessibility

    Cookie Policy

    Copyright© 2023 · Brunch Pro by Feast Design Co.

    The Simple Green uses cookies to improve your experience while using this site. You can opt-out if you wish.acceptopt out Learn More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT