I make these burgers any time I want something hearty, healthy, and unfussy. They fill the house with a warm, earthy aroma from the beets and smoked paprika, hold together without eggs, and feel substantial on a plate or in a bun. They’re a weekday workhorse and a weekend crowd-pleaser.
What I love most is how forgiving the recipe is. The texture is pleasantly meaty thanks to a quick pulse in the food processor, while cooked quinoa and shredded beets give the patties body and moisture. They crisp up beautifully on the stovetop or bake reliably in the oven.
Below you’ll find a clear shopping list, the exact step-by-step directions, helpful swaps and tweaks for nutrition, and the little habits that turn a good patty into a great one. Read through once, then get chopping—these come together faster than you expect.
Shopping List
- 1/2 cup cooked quinoa
- 1 cup shredded beets
- 1/2 red onion, diced
- 8 ounces black beans (pre-cooked or canned)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Black Bean Superfood Burgers — Do This Next
- If using canned black beans, drain and rinse them; if using pre-cooked beans, drain any excess liquid.
- Add the drained beans, 1/2 cup cooked quinoa, 1 cup shredded beets, 1/2 red onion (diced), 2 cloves garlic (minced), 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to a food processor. Pulse in short bursts until the mixture resembles coarsely ground meat, scraping down the sides as needed. Do not over-process into a smooth puree.
- Transfer the mixture to a bowl and divide it into four even portions. Form each portion into a firm patty. If the mixture is too loose to form patties, refrigerate for 15–30 minutes to firm up, then reshape.
- Choose one cooking method:
- Stovetop: Heat the 1 tablespoon olive oil in a nonstick or well-seasoned skillet over medium heat. Add the patties and cook 6–8 minutes per side, until browned and heated through.
- Oven: Preheat the oven to 375°F. Lightly oil a baking sheet with the 1 tablespoon olive oil or line it with parchment paper. Place the patties on the sheet and bake 10 minutes, flip, then bake an additional 10–15 minutes, until patties are firm and edges are lightly crisp.
- Serve the burgers on a salad, in a bun, or plain.
Ingredients
- 1/2 cup cooked quinoa — binds the patties and adds protein + texture; use slightly cooled quinoa so it doesn’t make the mix too wet.
- 1 cup shredded beets — provides moisture, natural sweetness, and that deep color; squeeze out excess juice if you want a firmer patty.
- 1/2 red onion, diced — sharpness and bite; dice fine so it distributes through the burger.
- 8 ounces black beans (pre-cooked or canned) — the base of the burger, packed with fiber and protein; drain and rinse canned beans well.
- 2 garlic cloves, minced — aromatics that boost overall flavor; press or mince finely.
- 1 teaspoon chili powder — gives warmth and a subtle chili flavor; balance with salt to taste.
- 1 teaspoon smoked paprika — adds smokiness that mimics char from a grill.
- 1 teaspoon kosher salt — essential for seasoning; kosher salt dissolves cleanly in the mix.
- 1/2 teaspoon black pepper — fresh bite; adjust to your preference.
- 1 tablespoon olive oil — used for cooking to create a crisp exterior and prevent sticking.
Why This Recipe Belongs in Your Rotation
These burgers check a lot of boxes: quick to assemble, nutrient-dense, and flexible in how you serve them. The combination of black beans and quinoa brings a satisfying dose of plant protein, while beets add vitamins and natural moisture so you don’t need eggs or breadcrumbs to hold things together.
They’re a great make-ahead option for busy weeks. Form the patties, refrigerate, then cook them the night you need them. They adapt well to different dietary needs—pile them on a leafy salad for a lower-carb dinner, or pop one into a toasted bun for a classic handheld.
Easy Ingredient Swaps
If you want to tweak flavor or use what’s on hand, here are sensible swaps without changing the method:
- Instead of shredded beets, try grated carrot (keeps moisture but changes color and sweetness).
- Swap cooked quinoa for cooked brown rice or another cooked grain if you prefer a milder texture.
- If you don’t have smoked paprika, increase chili powder slightly and consider a dash of cumin to add earthiness.
- Use yellow or white onion if you don’t have red; they’ll be slightly sweeter or sharper respectively.
Equipment at a Glance
- Food processor — for pulsing the mix to the right texture.
- Mixing bowl — to form and chill patties.
- Nonstick or well-seasoned skillet (or baking sheet if using the oven).
- Measuring spoons and cups — for accurate seasoning.
- Spatula — for flipping without breaking the patties.
Steer Clear of These
- Over-processing the bean mixture — it should resemble coarsely ground meat, not a smooth paste. Overdoing it makes the texture gummy and harder to crisp.
- Using wet shredded beets straight from the grater without draining — excess water prevents the patties from forming and can cause them to fall apart while cooking.
- Cooking over too-high heat on the stovetop — the outside will burn before the interior heats through. Medium heat gives a golden crust and even warm-through.
- Crowding the pan — give each patty a little space to brown; overcrowding steams them instead.
Nutrition-Minded Tweaks
Small swaps make these burgers lighter or more calorie-dense depending on your goals:
- To reduce fat: cook in a nonstick skillet with a very light spray of oil, or bake the patties instead of pan-frying.
- To boost fiber: serve on a big bed of mixed greens or use a whole-grain bun for extra satiety and nutrients.
- To increase protein: add a spoonful of cooked lentils or a scoop of cooked tempeh into the mix, keeping the texture coarse.
- To watch sodium: rinse canned black beans thoroughly and adjust the kosher salt to taste at the end.
Little Things that Matter
- Chill the formed patties if the mix feels loose; 15–30 minutes firms them up and reduces breakage while cooking.
- Use a light hand when pulsing in the food processor — several short pulses with scraping gives the best texture.
- Press a slight indentation in the center of each patty before cooking; it helps them cook evenly and prevents doming.
- If baking, flip once and give the edges time to dry and crisp; flipping too soon can tear them.
Save It for Later
These burgers freeze and reheat well.
- To freeze: flash-freeze the formed patties on a sheet until solid, then transfer them to an airtight container or freezer bag. They’ll keep 2–3 months.
- To reheat from frozen: bake at 350°F for 15–20 minutes or pan-fry gently from thawed until heated through and crisped at the edges.
- Store cooked patties in the fridge for up to 4 days in a sealed container. Reheat gently to avoid drying out.
Reader Q&A
Q: Can I make these gluten-free?
A: Yes. The recipe has no gluten-containing ingredients as written—just watch your bun or any add-ons.
Q: Are these vegan?
A: Yes. There are no animal products in the ingredients list, so they work as a vegan main when baked or pan-fried in oil.
Q: My patties fell apart—what went wrong?
A: The most common reasons are over-processing (turning the mix to mush), too-wet beets, or forming patties while the mix is warm. Refrigerate briefly to firm up before cooking.
Q: Can I make these without a food processor?
A: You can roughly mash the beans with a fork and finely grate the beets and onion, but texture will vary and it takes more elbow grease. The processor gives the most consistent “meaty” texture.
Time to Try It
Ready to make them? Follow the steps under “Do This Next” and start with drained beans and cooled quinoa. Take your time with the pulsing—short bursts, scrape the bowl, and check texture until it feels like coarse ground meat. Shape gently, chill if needed, then choose your cooking method.
Serve a burger on a bed of greens with a smear of yogurt or your favorite condiment, or tuck it into a bun with pickles and crisp lettuce. Leftovers make a fast topping for a salad or an easy protein addition to a grain bowl.
Make a batch, taste, adjust the salt to your liking, and you’ll have a reliable, healthy burger that stands up to whatever you pile on. Let me know how you like to serve yours—I’m always swapping topping ideas and timing notes with readers.
Black Bean Superfood Burgers
Equipment
- Food Processor
- Bowl
- nonstick or well-seasoned skillet
- Baking Sheet
- Parchment paper (optional)
Ingredients
Ingredients
- 1/2 cupquinoacooked
- 1 cupbeetsshredded
- 1/2 red oniondiced
- 8 ouncesblack beanspre-cooked or canned
- 2 garlic clovesminced
- 1 teaspoonchili powder
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1 tablespoonolive oil
Instructions
Instructions
- If using canned black beans, drain and rinse them; if using pre-cooked beans, drain any excess liquid.
- Add the drained beans, 1/2 cup cooked quinoa, 1 cup shredded beets, 1/2 red onion (diced), 2 cloves garlic (minced), 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to a food processor. Pulse in short bursts until the mixture resembles coarsely ground meat, scraping down the sides as needed. Do not over-process into a smooth puree.
- Transfer the mixture to a bowl and divide it into four even portions. Form each portion into a firm patty. If the mixture is too loose to form patties, refrigerate for 15–30 minutes to firm up, then reshape.
- Choose one cooking method: - Stovetop: Heat the 1 tablespoon olive oil in a nonstick or well-seasoned skillet over medium heat. Add the patties and cook 6–8 minutes per side, until browned and heated through. - Oven: Preheat the oven to 375°F. Lightly oil a baking sheet with the 1 tablespoon olive oil or line it with parchment paper. Place the patties on the sheet and bake 10 minutes, flip, then bake an additional 10–15 minutes, until patties are firm and edges are lightly crisp.
- Serve the burgers on a salad, in a bun, or plain.
