Quinoa Mushroom Burgers with Black Beans

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

Quinoa Mushroom Burgers with Black Beans

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!

Course Main Course, sandwiches

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 325kcal

Author Laura Yautz

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