Black Bean-Quinoa Burger


Main Dish
Black Bean-Quinoa Burger

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Chef Rob Urzal is serving up a vegetarian black bean and quinoa burger that might be the best ever. Watch how it comes together on!

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Servings and Ingredients

Serves 10
4 c. Hy-Vee no-salt-added black beans, drained
4 c. cooked quinoa
1 c. rice flour
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
4 ½ tbsp. hot sauce, such as Cholula
¼ c. water
1 tbsp. Hy-Vee cumin
Hy-Vee salt
Hy-Vee ground black pepper
Ciabatta buns
Hy-Vee guacamole, for serving
Hy-Vee shredded lettuce, for serving
Tomato, sliced, for serving
Onion, sliced, for serving

Things To Grab

  • Medium bowl
  • Baking sheet
  • Parchment paper
  • Skillet or griddle pan


  1. Combine black beans, quinoa, rice flour, green and red bell pepper, hot sauce, water, and cumin in a medium bowl. Mix well to combine; season with salt and black pepper. Divide mixture into 10 even patties, about 3-to-4-inches in diameter. Refrigerate patties for 20 minutes.

  2. Preheat oven to 350 degrees. Place burgers on a parchment-lined baking sheet and bake for 10 minutes or until heated through. 

  3. If desired, heat a skillet or griddle pan to medium heat and sear patties on both sides until crispy on both sides. Remove from pan.

  4. Serve burgers on a ciabatta bun topped with guacamole, lettuce, tomato, and onion, if desired. 

Recipe Source:; What's Cooking; Courtesy of Chef Rob Urzal, Bubba - Southern Comforts