Being Nutritious

  • All Posts
  • About
  • Services
  • Media
  • Contact
menu icon
go to homepage
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
subscribe
search icon
Homepage link
  • Nutrition Needs
  • Recipe Index
  • About
  • Services
  • Media
×
Home » All posts » Main Dishes

Quinoa Mushroom Burgers with Black Beans

Updated: Nov 11, 2022 · Published: Jun 24, 2021 by Laura Yautz · This post may contain affiliate links · 4 Comments

Jump to Recipe Print Recipe

Mediterranean Quinoa Mushroom Burgers with Black Beans have so much flavor you'll never miss the meat! Stuffed with garlic, sundried tomatoes, and tons of herbs, these will be your go-to bean burgers in no time. The addition of quinoa gives them a pleasant crunch, and the mushrooms help keep them juicy in the middle. They've got everything!

Bean burger on a bun, with onions, tomatoes, lettuce and sauce dripping out.

Are Black Bean Burgers Healthy

Of course flavor is number one, but these quinoa black bean burgers are also heart healthy, so you can enjoy all summer long! These babies are high in fiber, protein rich, and contain heart healthy polyunsaturated and monounsaturated fats, instead of artery clogging saturated fat and cholesterol in typical burgers. They're also high in iron and magnesium. Not to mention all the antioxidants you'll get from the beans and herbs! Keep your taste buds and your heart happy!

Healthy Black Bean Burger Toppings

I love a good tomato and onion on my black bean quinoa burgers, but here are some other great options to mix it up!

  • Caramelized onions
  • Low Sodium BBQ Sauce
  • Southern Style Sauteed Cabbage and Mustard
  • Low Sodium Ketchup
  • Baked Beans
  • Go lighter with a simple tossed salad and Italian Dressing
  • Sundried Tomato Bruschetta
  • Roasted Red Peppers (see our how-to roast red peppers)

FAQs and Substitutions

Can I use any kind of bean to make bean burgers?

Yes, any type of cooked "dry bean" will work. Dry beans are black beans, pinto beans, chickpeas, lentils, etc. Green beans and wax beans are not dry beans, and won't work in burgers. I chose black beans for these burgers mainly because of their color, and the fact that they are so easy to find in stores. Feel free to experiment with different varieties, though!

How do I cook quinoa?

For this recipe, you might want to overcook your quinoa a bit. It will help the burgers hold together better. In any case, you want to bring a pot with 1 cup of water, and ½ cup dry quinoa to a boil. Reduce the heat to a simmer, and continue simmering until all the liquid is gone; about 20 minutes. Remove the pot from the heat, and put on the lid. Let it sit for at least 10 minutes before fluffing with a fork and using.

Some quinoa brands require a quick rinse before you start cooking, and some don't. Read the package beforehand, or just rinse it anyway to be on the safe side.

I can't find whole wheat bread crumbs. What can I do?

If you want to use whole grain bread crumbs, you can make your own breadcrumbs with my recipe. Alternatively, you can use regular bread crumbs or panko breadcrumbs. Just know they'll be lower in fiber and nutrients.

How can I make my bean burger stay together even better?

In this quinoa mushroom burger recipe, we use ground flax to mimic an egg to keep the burger together along with the quinoa. Another option is to use one whole egg instead of the flax. If you are someone who doesn't consume high cholesterol foods usually, this could be a good option. Make sure to cook the burgers well so the egg isn't raw on the inside of the burger.

How to bind burgers without eggs

The secret to binding burgers without eggs is to use an ingredient that will both absorb extra liquid and become somewhat sticky to hold things together. There are several options for this. I like using either ground flax or ground chia the best. Both of these can be used at about 1 tablespoon per 1 egg the recipe calls for.

Using ground seeds will help reduce potential grittiness you may notice, and help them absorb liquid better. Most people combine the seeds with water before adding them to the burgers, making a "flax egg" or "chia egg." But I find I get better results by sprinkling the dry ground seeds directly into the burger mixture, and allowing the them to absorb extra liquid from the mix to bind it.

Plain bean burger on lettuce, with onion and tomato.

Do you need some advice on the healthiest burgers for your summer BBQ? Make sure to check out my Burgers 101 article, for a nifty chart comparing some of the most popular burgers!

And you will also want to try these recipes to complete your summer picnic:

Basket of potato wedges with a small bowl of ketchup.
Garlic Oven Potato Wedges
Casserole dish with baked beans in it.
Healthy Baked Beans
Overhead shot of wooden bowl with vinegar red cabbage coleslaw in it.
Red Cabbage Vinegar Slaw
Close up of small glass bowl of ketchup.
Healthy Ketchup
Basket of root vegetable fries
Crispy Oven Fries
Grilled broccoli and onions
Grilled Broccoli & Onions
Serving platter with vegetable skewers piled on.
Marinated Vegetable Skewers
Iced tea in Mason jars, with ice, blackberries, and mint.
Blackberry Iced Tea
Three Mason jars with lemonade in them.
Tropical Mango Lemonade

If you try Quinoa Mushroom Burgers with Black Beans, tell me in the comments!

📖 Recipe

Bean burger on a bun, with onions, tomatoes, lettuce and sauce dripping out.

Quinoa Mushroom Burgers with Black Beans

Laura Yautz
The Mediterranean Quinoa Mushroom Burger with Black Beans has so much flavor you'll never miss the meat! Stuffed with garlic, sundried tomatoes, and tons of herbs, it will be your go-to bean burger in no time. The addition of quinoa gives the burger a pleasant crunch, and the mushrooms help keep it juicy in the middle. It's got everything!
4.50 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course, sandwiches
Cuisine American, Mediterranean
Servings 4
Calories 325 kcal

Ingredients
  

  • 1 ½ cups (1 can) No Added Salt Black Beans
  • ¾ cup cooked Quinoa (slightly overcooked is better)
  • ½ cup Whole Wheat Bread Crumbs (or gluten free option)
  • ¼ cup minced Mushrooms
  • 2 tablespoon minced Red Onion
  • 2 tablespoon minced Sundried Tomatoes (not in oil)
  • 2 tablespoon Olive Oil
  • 1 tablespoon Ground Flax
  • ½ teaspoon dried Basil
  • ½ teaspoon Paprika
  • ¼ teaspoon dried Oregano
  • (Optional) ⅛ teaspoon each Salt and Pepper
  • 1 tablespoon Olive Oil, for pan frying

For serving:

  • Whole grain buns or large lettuce leaves for wraps
  • Sliced red onion
  • Sliced tomato
  • Leafy lettuce
  • Mustard, ketchup, etc.

Instructions
 

  • Combine all the burger ingredients in a food processor, and pulse until everything is chopped small. You don’t want it to turn into a paste. The mixture should be sticky enough to hold together easily.
  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Meanwhile, divide the bean mixture into 4 equal portions, and form them into patties, about ½ inch thick, or whatever size is reasonable for your bun size.
  • Pan fry the patties over medium heat, about 5 minutes on each side, being careful not to burn them. Flip carefully to avoid smashing the patties.
  • Serve hot, on whole grain buns or in lettuce wraps, with condiments, and veggies as desired.

Nutrition

Serving: 1burgerCalories: 325kcal (16%)Carbohydrates: 45g (15%)Protein: 8.2g (16%)Fat: 11.3g (17%)Saturated Fat: 1.9g (12%)Polyunsaturated Fat: 3.1gMonounsaturated Fat: 5.8gSodium: 156.4mg (7%)Potassium: 398.3mg (11%)Fiber: 11.1g (46%)Sugar: 4.6g (5%)Vitamin A: 7.9IUVitamin C: 1.6mg (2%)Calcium: 75.8mg (8%)Iron: 3.5mg (19%)

*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.

Keyword bean burgers, easy bean burger
Tried this recipe?Let us know how it was!
Bean burger on a bun, with onions, tomatoes, lettuce and sauce dripping out. Text overlay: Mediterranean Black Bean Quinoa Burgers; Vegan & Gluten Free Options.
Bean burger on an open bun, with onions, tomatoes, and lettuce. Text overlay: Mediterranean Black Bean Quinoa Burgers; Plant Based.
Bean burger on a bun, with onions, tomatoes, lettuce and sauce dripping out. Text overlay: Mediterranean Black Bean Quinoa Burgers; Plant Based.

More Main Dishes

  • Grilled tempeh triangles in a line on a plate, topped with peach relish and drizzled with balsamic glaze.
    Grilled Tempeh with Summery Peach Relish
  • Casserole dish with stuffed peppers in it.
    No Bake Chickpea Stuffed Peppers
  • Overhead image of whole eggless quiche in a pie plate.
    Eggless Quiche with Spring Veggies
  • Bowl of lentil and mushroom stew, garnished with parsley.
    Instant Pot Irish Stew with Lentils and Mushrooms

Comments

    4.50 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




  1. Dee says

    April 28, 2024 at 10:39 am

    Could I leave the oil out of this recipe without the taste being very different?

    Reply
    • Laura Yautz says

      April 28, 2024 at 1:13 pm

      Hi Dee, I think you could probably leave out the oil in the burgers without a change in flavor. If you have some issues with adhesion of the burger, you could always add a little water or even something like a dijon mustard to help hold things together. If you are pan frying them, you'd still want to use the oil, but you could also bake them without oil. Hope this helps!

      Reply
  2. Paula says

    August 29, 2021 at 7:42 pm

    5 stars
    I made these a few weeks ago for dinner. I used dried black beans instead of canned. Well, a bag of black beans makes way more beans than are needed for this recipe!!! So, I made the recipe over about three times to use all the remaining beans then froze the patties. I wrapped each individual patty in wax paper and froze them in freezer bags with two in each bag.
    They are delicious and the frozen ones are just as good as the fresh ones only quicker.
    Love them and will definitely make them again!

    Reply
    • Laura Yautz says

      August 30, 2021 at 8:56 am

      Wonderful! Happy to hear they were a hit!

      Great tips on freezing them for later. Thanks so much for taking the time to try the recipe and write a review! 🙂

      Reply
Laura Yautz in her kitchen

Hi, I'm Laura!

I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

About Me
Enroll in the FREE EMAIL COURSE to make your kitchen heart healthy!
Want to say thank you?

Summer Recipes

  • Glass dish with three scoops of peach sorbet; garnished with peach slices and fresh tarragon.
    Peach Tarragon Sorbet
  • Overhead shot of a whole pie, with fresh peaches beside it.
    Fresh Peach Pie {no added sugar}
  • Stack of pancakes with strawberries on top, drizzled with strawberry sauce. A slice is removed from the stack to reveal the inside.
    Strawberry Banana Pancakes
  • Strawberry sauce in a small glass creamer, with fresh strawberries scattered around.
    Healthy Strawberry Sauce {no added sugar}
  • Balls of melon in a watermelon bowl
    Melon Salad with Ginger Lime Dressing
  • A fork with creamy vegetable pasta being lifted out of a bowl of the pasta.
    Creamy Chickpea Pasta with Veggies
  • Small tray with strawberries, blueberries, and white peaches arranged in the shape of an American flag.
    Red White and Blue Fruit Salad
  • Strawberry cucumber salad on a small plate, from overhead
    Strawberry Cucumber Salad with Basil and Mozzarella

Footer

Sign up for free emails and updates!

Sign me up →
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Contact
  • Services
  • ↑ back to top

As an Amazon Associate I may earn from qualifying purchases. Your purchase helps me keep the lights on, at no additional cost to you! I never recommend products that I don't love. Thanks for your support!

Copyright © 2025 Being Nutritious. All rights reserved

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsAcceptReject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, 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 have an effect on 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

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.