Quinoa Black Bean Burgers

This is the best vegetarian burger I've ever made! When I cook with quinoa, I usually use 1 part Quinoa to 2 parts water, so I double-checked the website where this recipe originated. It calls for 3/4 cup cooked quinoa, so you might want to adjust your recipe accordingly. Definitely worth a try!

I used 3/4 of a cup of quinoa and got 8 regular sized patties, but I actually think 1/2 cup of quinoa is enough. I put them in the oven at 400 for 30 min. and they came out crunchy and tasty. I did not have yellow bell pepper so I used tomato, and garlic powder since I did not have garlic either. This recipe is very forgiving in terms of ingredients.

I was so excited about making these. This is my first attempt at making a veggie burger and they turned out great. Only made some small changes: I always use chicken stock instead of water to cook my quinoa. Substituted shredded carrot for the bell pepper, used 1 teaspoon of minced garlic, 2 teaspoons of Crystal hot sauce and used 1/2 2 egg portion of Egg Beaters instead of 1 egg. I baked first then browned in skillet w/olive oil. I melted thinly sliced low-fat cheddar cheese on top to get that 'cheeseburger' experience. Served on whole wheat toasted bread with mustard, tomato and spinach. DELICIOUS!

Awesome! I substituted oatmeal for bread crumbs...otherwise I made them as written.

Big Hit! These veggie burgers turned out better then any store bought variety, and even though I'm not a vegetarian (the boyfriend is) these were very satisfying. As others suggested I used oats rather then bread crumbs which made the consistency easy to cook and eat (as well as not adding too much sodium to the mix). I cooked the quinoa with a quarter cube of vegetarian bullion, and topped the burgers with homemade guacamole, fresh tomatoes and spring mix and served them on whole wheat kaiser rolls. Overall a very excellent recipe.

This is a fabulous recipe! I read several reviews/suggestions first to help me adapt what I had on hand, and the recipe is, as pointed out by several, totally forgiving. I doubled the cooked quinoa amount, subbed old-fashioned rolled oats for bread crumbs, had to use reconstituted Penzey minced onion since I was out of fresh, and to make it VEGAN, I simply used 1 TBL ground chia seed mixed with 3 TBL water to replace the egg. The 1st time I made these, I had to use part green pepper and part red non-hot peppers growing in my deck containers, worked beautifully. Today, I actually had a yellow pepper, and I doubled the recipe using 1 can black beans and 1 can kidney beans (adds a nice reddish color), still used whole rolled oats and chia-egg sub.....the Frank's Hot Sauce is just the perfect amount, adds a lot of character with the cumin, without being too spicy. Be sure to mix with hands as suggested. This recipe is a KEEPER. I doubled it today in hopes of having enough to freeze, if my husband does not eat them all today!

These are delicious and forgiving. Used green pepper (all I had) and rolled oats in place of bread crumbs (what I had). Chopped up some parsley and cilantro and added that for some color. Baked rather than fried. Served with sliced tomatoes, sliced red onion and sliced avocados with a little lime juice. Thanks for the great recipe!

I decided to make these burgers because I had most of the ingredients, I love black beans and I'm trying out quinoa recipes. All I have to say is they are absolutely delicious! I made them for my meat-loving husband and loved them! They are very filling too. I could only eat one and my husband had to work to finish two! This recipe was immediately added to the recipe book :)

These were the best bean burgers ever (way better than any I'd ever purchased or made myself.) You could make this to suit your own tastes, or to use what you have on hand. I subbed a can of organic navy beans for the black beans, used 1/2 of a green pepper instead of yellow, upped the onion and garlic, and ground some organic stuffing mix in my mini food processor to replace the bread crumbs (I also doubled the bread to make sure they would bind together.) I added about 2 teaspoons of vegetarian worchester sauce, and left out the cumin. I also subbed the egg with ground flax seed (works every time!) Then I baked them at 350 for 20 minutes per side. I got 5 nice sized burgers, and served them on homemade buns.

I've never had vegetarian burgers before, so I was kind of skeptical. But since I (like usual) was looking for a recipe to use extra pantry items (black beans, bread crumbs), I was excited to discover that these were great! They are much healthier than "regular" burgers, plus they are WAY cheaper. We used organic everything for ingredients, and there's no way it would come close to the cost of organic meat! The cumin & hot sauce was a delicious extra!

I make this recipe regularly and I don't know how it couldn't make any kind of eater a fan. Reviews that tell of its flavorlessness might be underutilizing their spice rack! You can really build on this recipe quite a bit, but I think it's perfect and hearty just as written. For the breadcrumbs, you can use similar measurement of flax meal, as well as throw in some chia seeds (I'd say no more than a tablespoon) to add even more fiber and Omega 3s. I also love using Ritz crackers, which are accidentally vegan, so you could make this whole recipe vegan with an egg substitute (flaxmeal works like this as well). I've done several kinds of peppers too. Top with mashed avocado, eat alone with a slice of cheese, put on top of salad greens or burger it up. Definitely, definitely try this very very healthy, hearty recipe. Thanks for this!

This recipe is exceptional!! I made it exactly according to the recipe, except I doubled it. Then I baked the patties on a cookie sheet at 400 degrees for 15 minutes. Finally I turned the broiler on for a few minutes until they browned, then flipped over and browned the other side. I can’t tell you how much the whole family loved these burgers. We topped with spicy mustard, ketchup, sautéed apple/onion mix, avocado and spinach. This has been added to the keeper recipe box and will become a regular staple meal at our house.

The best black bean burger recipe I've ever had! Used red peppers (not yellow) because that was what I had. Otherwise followed the recipe except omitted the vegetable oil and baked the patties as recommended by another reviewer. (At 400 degrees on a cookie sheet with a touch of spray oil.) Also used Sriracha hot chili sauce which I had on land. This is my new go to vegetarian bean burger recipe. I love it!

I made these exactly as the recipe states and also tried baking them in the oven and they were awesome! So good I made them again as soon as I ran out! I wrapped them in lettuce and put tomato slices on them to skip the bun. I actually like them hot or cold. SOO GOOD! I tried them with bread crumbs and oatmeal and felt they tasted about the same either way. I stopped putting the hot pepper sauce in it because most of them have MSG in them and instead added some cayenne pepper. Tastes the same and no MSG!

This recipe needs 10 stars, it was so good that it's hard to believe it's a vegetarian dish. I served it in a whole wheat tortilla, with coleslaw made of a little mayonnaise the cabbage lime juice and a smidge of sugar. this dish is definitely one to make again. Awesome awesome awesome. my husband and son absolutely loved it

Made these for dinner tonight. They were delicious. I minced some mushrooms along with the bell pepper and onions. Quick and easy as well.

This is the first thing I've made with Quinoa. They are fantastic - and that's coming from a pure carnivore. I made them exactly like the recipe except that I subbed green pepper for yellow bell. The second time I subbed jalapeno for the yellow bell. They were both great. They freeze really well and thaw in no time. I will be making these for years to come.

These burgers were amazing! Here are some recommendations: bread crumbs are VERY easy to make, find a good recipe and make your own. Packaged breadcrumbs usually have too many preservatives. I used nine grain bread from Wholefoods and I got a really nice flavor. I also added 1 tablespoon of basil when mixing my crumbs. To my bean quinoa mixture, I left off the hot sauce and used 1/4 teaspoon of cayenne pepper. Also before mashing your beans, dry them first, this will keep your burgers from falling apart when you cook them.

My family found these really flavorless and quite dry.

I served this on top of a bed of arugula with avocado and tomato on top. Drizzle with a little lime vinaigrette...DELICIOUS.

Great taste and consistency. For a slightly fuller flavour, I added 1tsp Worcestershire Sauce to this recipe. I used bread crumbs as called for in the recipe, but they were from a whole wheat loaf I'd made myself. I put a piece of the bread in a food processor for a few seconds to pulverise it. I baked/grilled the patties in the oven, eliminating the need for oil. For the last couple of minutes in the oven, I top each of the patties with with a slice of pineapple and a slice of swiss cheese (my favourite toppings) and served with some curry ketchup.

This is the best bean burger recipe I have ever tried! Believe me I have tried so many with great disappointment every time. I didn't have any quinoa on hand but had cooked brown rice. I used it and it worked just fine. Added in a half of diced jalapeno pepper I had too. Really, really good! This is a keeper recipe :-))

This is a great base recipe for any kind of veggie burger. Adding 1/2 cup diced mushrooms was delicious, and baking them at 400 for 30 minutes (flipping them halfway through) made these perfect for sandwiches, burgers, or crumbled over salads!

First, to clear up any confusion, vegetarians DO eat eggs and dairy. Vegans do not. That being said, these patties are amazing! I used 1/2 cup quinoa and replaced the water with vegetable broth. Added some jalapenos and cilantro to the mix. Sliced up some tortillas into strips and speayed them with olive oil cooking spray, a litttle lime juice, cumin, salt and pepper. Baked everything in the oven until crispy. Served over salad greens with sweet lime vinegarette. Yum!

i don't understand. i followed the recipe as written but none of my 'burgers' stuck together. they crumbled almost before i put them in the pan. it ended up being more like a stir fry :( i'm willing to try again though.

These beanie burgers are quick and simple to make, provide high quality protein, have a firm texture, and taste mighty good. Rather than water, used chicken stock for cooking the quinoa. Used panko for the bread crumbs. To brown the patties on the outside, lightly misted a pan w/ olive oil to avoid using 3 tablespoons of oil per the recipe. The patties held firmly together while cooking but I dried the beans with a paper towel after rinsing and draining them, and also placed the patties in the freezer for 15 minutes before cooking them. Like some other reviewers commented, the cooked patties tended to crumble easier than real burgers when placed in a bun with fixings but still more cohesive than other eating experiences w/ veggie burgers. Pita or flat bread would make it easier to eat. Many omnivores will enjoy eating these beanie burgers which helps if cooking for those who are vegetarians and those who are not. While doubtful most omnivores will eliminate eating a grilled juicy hamburger because of these faux burgers, it’s nice to have a wide array of recipes to keep things interesting. Thank you Laura and Leslie for sharing.

Love, love, love this!! I grated 3 garlic cloves, minced 4 baby yellow peppers, grated a carrot, put 1 cup cooked quinoa, oatmeal to replace breadcrumbs as others recommended. I also used 2t cumin and 1t coriander and lots of hot sauce. Unbelievable! I also got lazy and made a loaf. I used one egg and thought for sure this wouldn't hold. It did. I cooked it for 20 minutes at 350 and let it sit for 15 minutes. Sliced perfectly. Easy, delicious and healthy. Has such a nice taste. I don't even need bread, just a little fresh guacamole. I am going to make another one right now and freeze it. Thank you for this recipe, my new weeknight go to.

I'd give it 6 stars if I could. One of the best recipes I've ever found on allrecipes.com. The ONLY modification I made was to bake them instead of fry them (because lets be honest, frying is gross and unhealthy). I baked them at 375 for 15 minutes. I've now made these twice and both times they were GREAT! Highly, highly recommend you try these.

This was one of the best veggie burgers I have eaten. I also use oats instead of bread crumbs and to save on fat and calories I used egg beaters and olive oil spray in the pan. Delicious! The only slight problem I had was them falling apart a little, but that could be my fault.

These were totally scrumptious! I had to substitute quick oatmeal ground in a food processor for the breadcrumbs. This exceeded my expectations by a long shot.

Scrumdittlyitious!! I cooked quinoa according to recipe. I doubled the recipe because I was feeding teenage boys. I used a red bell pepper instead of yellow, Italian bread crumbs, and tapatio hot sauce. I cooked half on a well oiled gas grill and half on my cast iron skillet. Both turned out fantastic, but my preference is grilled. I served with caramelized onions, chipotle veganaise, sliced tomatoes and avocados on a toasted bun that I had seasoned with the caramelized onion butter. While sitting at the dinner table, I got more raves from my husband, sons and nephew than I have ever received from one meal. I must have starved them long enough:)

These are better than the expensive store brands and better and fresher tasting than my favorite organic shop. Thanks for posting. I also went with oats versus bread crumbs. Very forgiving/flexible recipe. To save time I always keep a selection of grains (quinia/brown rice/barley/Bulgar wheat); beans (black/chick/kidney); and fresh or frozen veggies. This recipe will help with variety

I used a 12 oz bag of dried beans and probably 1.5 cups of leftover quinoa so I upped all other ingredients except the egg. Instead of salt I added 1 tube of Swanson Beef Flavor Boost. Probably a T each of W sauce and liquid smoke. I formed to fit size of thin buns (in burger patty press). Ended up with 10 burgers. I liberally sprinkled with Grill Mates Montreal Steak seasoning and pressed it into both sides of the patties. Baked from frozen on sprayed foil then broiled to get a bit of crisp.

I used a flaxseed egg instead of a real egg and skipped the cumin and thought it was a solid veggie burger. I don't think it would stay together on a grill but in a pan it did ok. I served it with beet hummus from Whole Foods which gave it more flavor.

Helpful hints: Add everything together except the egg and taste it before forming the patties. This will give you a chance to adjust the flavor. After forming burgers, let them rest in the fridge for 30 minutes and they'll stay together. I went rogue and added 1/2 c small dice portobello mushroom. I wanted to add more umami flavor. I also did a quick sauté in the oil with the mushroom, onion, bell pepper, garlic and cumin. Adding salt and freshly ground pepper to taste. I let it cool before combining with the rest of the ingredients. Toasting the cumin brings out the flavor. The burgers were formed in 1/3 c patties and grilled on the panini press. No added oil on the non-stick surface. Huge hit for my junk food loving family.

Great basic recipe that you can modify to add whatever flavour you're in the mood for. Used 1/2 c quinoa as recommended in some other reviews and the consistency came out nice. Would probably undercook the quinoa a little bit next time because I love the texture a little crunchy. Added some celery and fresh dill for fresh tasting burgers.

never made bb burgers before, and so glad that i did. very simple, really really good (healthy and filling). i added an extra egg, and then formed the burgers and put them in the freezer for 15 minutes to form.

Oh my! These were the best veggie burgers we have ever had! I was not optimistic since I have tried many recipes before that didn't work, but these were SO GOOD! This was my first time cooking with quinoa. The recipe was simple to make. My husband and picky 7-year old loved them, too! We made them as directed except we grilled them. We will be making these all summer long. Thank you so much for the recipe!!!

These were very good! The only thing I did differently was add more spices...extra cumin, oregano, paprika, and hot sauce. They were delish! Id highly recommend them! I served them with "thin" buns and sauteed spinach, definitely would have been great without the bun as well!

Instant favorite for my husband and I. He asks me to make them at least once a week. We both really enjoy spicy so I make a chipolte mayo to dress it and serve these on toasted whole wheat buns with caramelized onion and baby spinach leaves. If I'm not in the mood for too much spice (or want something a little more healthy), I replace the mayo with mashed fresh avocado and fresh tomato. I did notice how much better they stay together (much less crumbly out of the pan and on your plate) if you refrigerate the patties an hour or so before cooking them. Awesome recipe. Can't thank you enough!

Excellent! Another great way to use quinoa, love it :) These were quick and simple to throw together with ingredients I always have in the house! Hubby loved them too, which says a lot as he loves a good 'burger'! Made some chipotle mayo to have with these and served on multi grain thin buns. Opted to BBQ instead of pan fry, delish!

I used vegetable broth instead of just water. I also put in a cap full of liquid smoke to the patties. Very good recipe. Kids loved them too.

Wow. I've been trying to cook sans meat at least one night a week and this recipe will definitely be made at least once a month. My husband was horrified when I told him I would be making black bean and quinoa burgers (he HATES quinoa) but he had two! The flavor of these burgers was phenomenal. The texture was slightly mushy, so I think next time I'm going to try baking them.

These were good, I like the additional nutrition from the quinoa. I might just add a bit to make them more flavorful next time.

The first time I made this, I followed the recipe to a T and it was really good. But I soon realized there really isn't much you can't do to this. So now, I never measure anything and just put together what I want. If it is doesn't feel sticky enough I add an extra egg (I don't rinse the beans). I use panko and just add that until it holds together. I then use a large ice cream scoop and just drop them on a baking sheet and flatten, perfect size and far less mess. I'm going to try seasoned cornbread stuffing mix to see how that goes next time for a change up. I also plan to make some with Indian spices as well. I always taste it before adding the eggs to make sure it is just where it should be. Easy easy recipe with great results and are a big hit with my meat eating kids. Thanks so much for the recipe.

Best veggie burgers ever!! I made a few changes - I used about 1/4 cup of grated carrot as I didn't have any yellow pepper, substituted quick oats for the bread crumbs because we don't eat wheat, and I cooked them in the oven at about 400 degrees, flipping them once, until they had an internal temp above 150. They were so tasty! I froze the leftovers by wrapping in press and seal wrap and placing in a freezer bag and found they were really easy to re-heat in the microwave, oven, or on the grill. Thank you for such a great recipe! I wish I could give this a lot more stars!

After reading the reviews, I was hoping for this great taste and I didnt get it. I ate it plain so I could taste just the "burger" and I looked at my husband as he took a bite and we both said its just not for us.

These burgers are EXCELLENT!!!. The flavor combinations of onion, garlic, yellow pepper and cumin are a delight to the tastebuds. Perfect balance with a subtile kick. Wonderful for vegetarian and meat eaters alike. Get ready for the ooohs and ahhhs. This is top of my list for any burger but hey, I'm a vegetarian. :)

This was really great! I added some cilantro for an extra kick. I'll defiantly make these again! Thanks

This is a fantastic recipe to make in bulk and eat for lunch throughout the week. I accidentally added the olive oil to the mix as I was rushing to make these the second time...and it really helped the dryness. I add about 3 tbsp of olive oil now. They freeze pretty well, too. I eat them bunless with guacamole and salsa - SO tasty and SO easy.

My friend and I tried these and loved them. We did modify the recipe just slightly, doubling all of the ingredients and adding extra garlic and onion. We also shredded a whole yellow and whole red bell pepper adding that into the mix (instead of the quantity called for in the recipe) and added about another 1/4 cup of dry breadcrumbs. We also tried cooking them multiple ways, fried first (which we found to be too under cooked on the inside as they got a bit burned.) We baked the rest of the patties in a 350 oven for 15 minutes and then fried them in the olive oil. Which turned out perfect! YUMMY!

Most excellent. I didn't have green pepper, so I used left over corn. I also added some garbanzo beans from my fridge. I increased the garlic and spices, and added paprika and chili powder. Like other users, I baked these in the oven. (400 degrees 20 minutes on one side, flip, 15 minutes on the other side). The texture and flavor were great. I can see making different variations of this recipe.

Wow. These veggie burgers are for real good. Definitely the best vegetarian burger I have ever made, and definitely better than most from the box. I added a jalapeño pepper to the mix, just to spice it up a little more. But this will be my go-to veggie burger recipe for now on.

These were the perfect texture for forming patties and came out awesome (I followed the recipe exactly). My only complaint is that they were a tad bit bland - I think next time I'll add in a little bit more hot sauce and spices.

Although these were VERY tasty, they did not hold up well when placed between hamburger buns---kind of messy when they fell apart mid-bite. Will have to tweak the recipe a bit next time or make as written, just not served in buns.

Wow! These are addicting. I mashed the beans lightly with a potato masher to give a great consistancy. I carmelized the onions with some mushrooms and then added to the mix. Used quick oats (per others) instead of bread crumbs and added a few dashes of Worceshershire. Baked ahead @ 350 for 15 minutes and when it was dinner time, browned in a skillet just enough to heat them and give a crisp coat.

These tasted pretty good but they were very crumbly. Mine couldn't stand up to a burger bun so I ate them in a pita, kind of like a falafel. Over all, though, not bad.

I already had quinoa made so I added 1/2 cup cooked quinoa plus 1/4 cup water to the other ingredients. I exchanged old-fashioned oats for the breadcrumbs. I baked them-first spraying my pan then the tops of the burgers. Very good!

Yummy! I didn't make any changes and it was hit even with my non-vegetarian husband. Will make again!

This was so good! I took some people's advice and added a tad of mushrooms, jarred jalapeno sauce instead of hot sauce, and two eggs with a little extra bread crumbs. I put them in the freezer for a bit because I was afraid they would fall apart. Afterwards I topped them with fried onions, tzatziki, jalapenos, and avocado on a toasted whole wheat bun. I served with baked zucchini chips and it was phenomenal!!

Excellent! We are new to vegan cooking and I used the egg substitute (1 T ground flax seed simmered for 5 min in 3 T water. Then cool) and these turned out perfectly. I also used oatmeal instead of bread crumbs. It made 6 nice size burger which I then baked on a lightly oiled alum foil at 400 degrees for 20 min, then flip and bake for another 15 min. Hope this helps others and yes, I plan to freeze any leftover patties for later in the week.

FIRST time using Quinoa. First time making a veggie patty and I wont try another recipe. It IS delicious. I messed up and used home cooked beans but forgot to drain the juice so it was a lil soft to pick up with the spatchler. Duhhhhh! But as far as the taste.... you dont even need a bun... you can add some salsa and avocado and just eat it straight. I will definately make this one again.

Versatile. Takes on the flavor of whatever spices you have on hand. My favorite is asian spices topped with a mango chutney. Also good with Italian seasonings with tomato sauce, or mushroom/steak flavors. We make a batch and save for quick dinners. Great to take camping and reheat on the camp stove. No need to use egg. Putting the finished patties in the fridge for at least 30 mins before baking or frying allows flavors to absorb and patties are easier to handle without falling apart.

We thought these were excellent. I personally did not have high hopes when our teenaged twin daughters said they wanted to make them ... but they far exceeded my expectations. This recipe will definitely go into our binder of family favorites. Thanks to the submitters for a real winner!

Great Recipe! I didn't use the green pepper bc I didn't have any and my kids have an aversion to it, but subbed corn instead. I also used powdered garlic and onion (kids hate to see onion too), sriracha for the hot sauce, oatmeal for breadcrumbs (bc its what i had on hand) and 1/2 cup quinoa to stretch the recipe for leftovers for lunch :) Awesome! Loved the great crunch on the outside! Served with Trader Joe's Sweet potato fries. Big Hit!

Really delicious. I made it exactly as described, but served it with a simple mango salsa. I simply diced some fresh mango and mixed it with some minced fresh jalepeno and lime juice (that rested in the fridge for an hour before it was served.) No bun, just pile the mango concoction on top of the burgers... DELICIOUS!

This was extremely delicious! There's room to experiment with spices and condiments - -but in its basic form, it was superb.

OMG, it really IS good. I served it like a burger, but I can see that it will be just as good as an entree. Wonderful combination of great taste and guilt-free, healthy eating. The only change I made (and only because I didn't have cumin) was that I replaced the cumin with coriander, in the same amount. DEE-LISH!!!

I have made these six times now and every time, I swear they get better!! I was looking for something to replace hamburger because it has gotten too expensive and I have never cared for the texture of ground turkey. I LOVE black beans and I have made this recipe replacing quinoa with brown rice, I have used different colored peppers, I added Worchestershire sauce and I used Sirachi too. I had never used quinoa before, now I am also using that as a breakfast dish. I liked the lettuce wrap idea, also using this to make Mexican style dishes. A side benefit: since using this instead of hamburger, I lost six pounds!!

I thought these were really, really, really good. I'm not a fan of peppers (or at least they're not a fan of me), so I took another reviewer's advice and subbed in shredded carrots. I also added in one mushroom, finely diced and used 1/2 cup quinoa to 1 cup of veggie broth. Couldn't find my bread crumbs, so ground up some oats as a few reviewers suggested and I baked them in a 350° oven (sprayed some foil with cooking spray on a baking sheet) for about 20 minutes. Doing the whole WW thing, so cutting down where I can. It made 5 regular sized patties and one thiner patty...can't quite figure out how to divide into equal portions without going to a lot of trouble. Served on a sandwich thin, topped with tomato slice, lettuce and salsa (meant to put on some avocado) and the whole thing was only 6 points - not too shabby and quite tasty.

I fully agree with the 5-star rating! These black bean burgers are incredibly delicious. I followed the recipe exactly and they turned out perfect. (I was afraid they wouldn't "stick" together well, but they did.) I have been a vegetarian for eight months and can't remember the last time I had a hamburger. These definitely satisfied my craving. Oh, one thing I did differently is I made the beans from dried. By soaking them overnight, then boiling them for two minutes, rinsing the beans and the pot as well and repeating, you avoid the gas usually produced by beans! This technique works with all beans.

Super good. I lined a baking dish with foil and sprayed it with nonstick cooking spray and baked them. They were wonderful. I actually didn't even use a bun and topped them with avocado and tomatoes and thought it was wonderful. YUM!! (and I'm a meat-loving, steak kinda girl!)

This was just okay. I followed exact except I added quick oats instead of bread crumbs as that's what I had on hand. Basically I just found it bland, but I did make my own avocado spread and some hot sauce and they were awesome like that. So, with all the good stuff in them, I would make them again but make sure to add some zest whether it's in the paddies or as a topping.

Perfection!

Mine were a little on the wet side so I needed to add a bit more bread crumbs. I also roasted the yellow pepper on the stove top so I could get the skin off the pepper. Then I sauted the onion and pepper in the skillet before adding it to the burger mixture. I don't like my veggies really crunchy so that alleviated the problem.

A lot of effort for what basically tasted like refried bean patties. Taste was ok, but you could get the same result with canned refried beans instead of mashing black beans.

I omitted the oil, added an extra egg, and used a green bell pepper since I had it on hand. Otherwise, I followed the recipe. It was easy, quick, and delicious. The mixture stayed together very well.

This is the best veggie burger I have found. A great consistency and very tasty. I would adjust the cumin if you are not fond of it as a dominant flavor... but we loved them... and loved the leftovers! Great recipe! Thanks!

Wow! Oh, so good! These were incredibly savory little burgers. I have been a vegetarian for many years, and I am not sure I have had a better veggie burger than this. I made a few substitutions 1.) egg white only instead of the whole egg 2.) instead of using only yellow bell pepper, I used half yellow and half orange 3.) I used Cholula for the hot pepper sauce. I will certainly be making these again!

Fell apart. Used oatmeal

These are the absolute best veggie burgers I have ever had. This was my first time using Quinoa and the texture is what makes them similar to a burger. I also doubled the quinoa and used chicken stock to cook it. I served them in a josephs wrap with fresh guacamole. They were amazing.

Great. Better than a store bought frozen veggie burger. I love spicy food, so from reading the reviews, I added 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp black pepper and 1/4 tsp cayenne pepper. Will be making again soon!

I absolutely LOVE this recipe! They held together much better than some other veggie burgers I've made. I throw a little extra hot sauce on top just before serving.

This was a really flavorful veggie burger and I have eaten a lot of veggie burgers! The only thing I did differently was use a quinoa/wild rice mix with half of a flavoring packet. I think using veggie broth is a great idea too. I tried cooking it fried and baked. The fried version was delicious but a little difficult to flip in the pan. I lost a few crumbles. :) The baked was a lot easier and kept together very well. I baked for 30 min at 350.

These are fantastic! A+ for flavor and texture. Don't make the patties too big or they don't stay together well.

Loved it! i'm devouring this dish as I type and my mouth waters between each bite when I put the fork down to type a little more. I didn't have the onion or the pepper so I substituted corn for the onion and chopped up a left over bottle of banana peppers I found in the fridge. It turned out great!

This was just okay. I followed exact except I added quick oats instead of bread crumbs as that's what I had on hand. Basically I just found it bland, but I did make my own avocado spread and some hot sauce and they were awesome like that. So, with all the good stuff in them, I would make them again but make sure to add some zest whether it's in the paddies or as a topping.

Love this recipe. I found this recipe several months ago and since then I make them 2-3 times a month. I use guacamole as a topper and it makes them even better. I also substituted grapeseed oil for olive oil to keep the oil flavor light. The grapeseed oil seems to get hot faster and does not burn as easily as the olive oil. Also, I use quinoa a lot so I have it usually already made in the fridge. This cuts down the prep time to less than 25 minutes.

NEVER thought I could eat a burger made of anything other than ground beef. It is absolutely wonderful. I took some to work and my three co-workers loved them.

These are OK. Pretty bland. They don't hold together very well, before or after cooking.

Totally fab!! Instead of the hot sauce I added about a tablespoon of hot chili paste and I cooked the quinoa in chicken broth. So not a vegetarian but I would eat these over regular burgers any day! Also added minced onion and used panko crumbs as I had no bread crumbs. Topped the burgers with caramelized onions and mushrooms, avocado, and tomato slices. Incredible!

This recipe was very easy to make. I ended up grilling them instead of pan cooking them and it worked great! My whole family loved them, except for one, and she thought this burger was a bit dry. Just a warning to everyone, this burger has a very mexican flavor. I would recommend it with guacamole, salsa, or even some mango salsa would be delicious. Overall, I liked this dish very much.

I cannot give this recipe enough stars!!! My family loved it, I loved it. Thank you!

I made these a while ago but forgot to put in my review. I remembered today, since I'm making them for dinner tonight! These were fantastic!! I followed a few suggestions: 3/4 cup of quinoa instead of 1/4 cup and used oatmeal (actually with the bread crumbs, since I felt the mixture was still a bit to wet). I also used a bit of chili pepper sauce (the kind found in the Asian section of the supermarket) since I didn't have any Frank's Red Hot and I used some of that Better Than Bouillon Mushroom Base for a bit more meaty flavor. They came out so well, even my kids (5-13) gobbled these up!

Finally a homemade veggie burger recipe that is full of protein, tastes delicious and DOESN'T fall apart when I flip them in the pan! This a great recipe: tasty, fast, healthy and easy. I used a flax egg to make it vegan, which worked perfectly to hold it together. I also added some chopped cilantro to the mix and that worked really well with the flavours already in it. Served on a whole wheat bun with lettuce, jalapenos, tomato, vegenaise and a pickle.

Great recipe. Interesting texture-if you are expecting a "hamburger" consistency, this might take some getting used to, but it is surprisingly delicious!

These burgers were excellent and very easy to make. The kids even gobbled them up and fought over the last one. I followed the recipe exactly and wouldn't change a thing as far as ingredients go. Although, I did cook them a bit longer than instructed to get them very nicely browned on the outside. This recipe is going into our regular menu rotation! Quinoa is an excellent and very nutritional grain. :)

This was a good veggie burger. It had a good consistency and taste. The only thing I did differently was leave out the minced onions. It felt a little redundant since I was using onions as a topping.

I made it as written and thought it was bland and bitter (and yes, I rinsed my quinoa well). No one in my family enjoyed these, I was sorry to have veered away from my regular black bean burger recipe.