Vegan Black Bean Burger with Beets and Quinoa
This gluten-free vegan black bean burger is hearty, flavor packed and binds perfectly together with aquafaba liquid.
Serves: 6
For The Veggie Burger
  • 1½ cup cooked quinoa
  • 1¼ cup cooked black beans, drained and rinsed
  • 8 ounces cooked beets, chopped fine*
  • 1 small shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons gluten-free flour (or any flour)
  • 2 tablespoons ground flaxseed
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 tablespoons of aquafaba liquid*
  • ¼ cup cilantro leaves, chopped
For Assembly
  • 6 whole-wheat buns
  • Spicy brown mustard or Dijon mustard
  • Lettuce
  • Red onion, sliced
  1. Preheat the oven to 400
  2. In a large mixing bowl, add the black beans and beats and use a potato masher to mix them together. Stir in the quinoa, shallot, garlic, vinegar, lime, flour, flaxseed, salt, pepper, cilantro and aquafaba and combine well. You could also use a food processor but keep it a little chunky.
  3. Use your hands to divide the mixture into 6 equal portions, shaping each into a patty.
  4. Transfer to a baking sheet lined in parchment paper and bake for 15 minutes or until the the tops are firm.
  5. *Roasted Beets - Heat the oven to 400 degrees F. Wrap the beets tightly in aluminum foil and place on a baking sheet. Bake until fork-tender, 50-60 minutes. Unwrap and cool enough, remove peels.
  6. *Aquafaba liquid is the liquid in a can of chickpeas. You could also use 1 flax egg.
Recipe by Ordinary Vegan at