Quinoa and Black Bean Burgers

Gluten-Free Burgers

I love a good vegetarian burger and this one is just so delicious and filled with proteins from quinoa, black beans and sunflower seeds. They are baked in the oven to become crispy and golden on the outside, while nice and soft on the inside. They are delicious served on their own with a bit of salsa and avocado (as shown on the above picture, with a side of my cauliflower and hemp tabouleh), or again on a more traditional gluten-free burger bun with all the dressing. I love it both ways, but usually have it without any bread. I will need to work on developing a good recipe for gluten-free burger buns! I have to admit that I also love to eat them on their own as a snack!

Gluten-Free Burgers

Quinoa and Black Bean Burgers
Prep time
Cook time
Total time
These vegan and gluten-free burger patties are packed with proteins from the black beans, quinoa and sunflower seeds.
Serves: 12
  • 1 can black beans (540 ml), drained and rinsed
  • 1 onion
  • 2 cups quinoa, cooked
  • ½ cup sunflower seeds, finely ground
  • ½ cup brown rice flour
  • ¼ cup nutritional yeast
  • 2 tablespoon Braggs Liquid Aminos (or tamari)
  • 2 tablespoon grape seed oil
  • 2 teaspoon oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon mustard powder
  • Black pepper, freshly ground, to taste
  1. In a food processor, purée onion and black beans until smooth.
  2. In a small mixing bowl, combine dry ingredients: ground sunflower seeds, brown rice flower, nutritional yeast, oregano, garlic, mustard and pepper.
  3. Transfer black beans into a large mixing blow.
  4. Mix black beans with Braggs sauce and grape seed oil.
  5. Gradually incorporate dry ingredients, mixing well.
  6. Shape into 2 to 2.5 inches patties. I used approximately 3-4 tablespoon of mixture for each patty.
  7. Place patties on parchment paper-lined baking sheet.
  8. Bake at 350 degrees F for 25 minutes. After 25 minutes, flip the patties and bake for another 5 minutes to brown the other side of the patty.
  9. Serve warm on a burger bun or as a main course.


Gluten-Free Burgers


  1. Caroline Beaumier says

    Salut Éli!!!
    C’est Caro, au Nunavik! Je voudrais vraiment faire cette recette, mais je n’ai pas de levure et je ne peux pas en commander non plus, est-ce que je peux le remplacer par quelque chose d’autre? J’adore ton blog, je vais prendre des idées de recette, c’est sûr!!! Merci!!!

    • says

      Salut Caro! J’espère que tout va bien au Nunavik!!! Le rôle de la levure alimentaire est partiellement pour le goût, et partiellement pour tenir le tout ensemble. Je pense que si tu remplaçais la levure par la même quantité de farine de ton choix (blé, riz, kamut, etc), et ajoutait une cuillère à table de sauce Braggs ou tamari de plus, ça devrait bien se tenir et le goût devrait aussi être délicieux :) Tu me diras si ça fonctionne bien!!!

  2. says

    Do these hold together well, not too crumbly? I’m wondering if they would stand up to freezing if I made a double batch and put them in the freezer before baking them. Beautiful website lady! Let me know when you make anything with local ingredients and I’ll share it on Root Cellars Rock. :)

    • says

      Thanks Sarah :) I find that they do hold together nicely! I did not do the freezer test because they were all gone in 2-3 days, but I think that should work! Let me know how they turn out and if they pass the freezer test! I am planning to make some more very soon so I will let you know if you don’t freeze them before me!

    • says

      Thank Alyssa, the nutritional yeast and Braggs really give the burgers a delicious flavour! I hope you enjoy them! I just checked your website and you have tons of amazing quinoa recipe! I will definitely visit you more :)

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