Black Bean and Quinoa Burgers

Now, I’ll go ahead and admit: we are not fancy schmancy vegetarian type people around these parts.  But, we do like to be adventurous with our taste buds.  At least I do.  My husband is adventurous by default.  The man had never even had barbecue before me. (There once was a time when he turned up his nose to homemade peach cobbler I made in college.  I wasn’t quite sure what to do with that.  He begs for it now. Guess he’s learned what’s good.)  He’s come along swimmingly since we first met. He has to or else he’ll starve.  I’m so proud of him for being so willing to try new dishes.  Recently, I decided I’d sneak these bad boys into the weekly menu.  I find it’s best to do that so that he’s caught off guard and can’t contest the meal plan.  (He rarely does, but sometimes…it’s a mental thing, ya know?)  As I started cooking up these great for you burgers, he ran down the stairs and exclaimed how good it smelled in the house.  I shrieked with delight after I taste tested the homemade honey mustard sauce I made to accompany these.  We sat down to eat and he dropped his fork after one bite as many “mmmmmmmmm’s” came out of his mouth.  Healthy Dinner for the WIN!  (And in case you’re wondering…these are 5 Weight Watcher Points Plus…bunless).  If you’re looking for a great bun to accompany these burgers, you should definitely use one of Mel’s French Rolls.  Just make it bun-sized.

Black Bean and Quinoa Burgers

Reach For:

(For Burgers)

1 tsp olive oil

1/2 onion (red, yellow, or white), chopped

3 cloves garlic, minced

1/2 tsp Kosher Salt, divided

1/2 cup dry Quinoa

1 (15 oz) can black beans, rinsed

2 TBSP tomato paste

1 large egg

2/3 cup frozen corn

2 tsp cumin

1/2 cup rolled oats

1/4 cup rolled oat flour (optional- I didn’t use this, but it would probably help it stick together better. I bet you could use regular flour as well)

(For Honey Mustard Yogurt Sauce)

1/2 cup plain, fat-free Greek Yogurt Sauce

1 TBSP honey

1 TBSP dijon or spicy brown mustard


Mix sauce ingredients together and place in fridge. Place quinoa in a small sauce pan with 1 cup of water.  Bring to a boil until water is absorbed.  Remove from heat.  Saute onions and garlic in olive oil with 1/2 the salt until clear.  Place quinoa, onions/garlic mixture, and remaining ingredients into a bowl. Mix well with a fork or potato masher, smooshing the beans well until you form a pasty mixture.  Form into 6 patties.  Place on a baking sheet and stick in the fridge for a few hours so they can set.  Preheat oven to 400 degrees. Cook patties on 10-12 minutes each side until crispy and brown. Serve with sauce bunless or with buns.

Yields: 6 servings

Recipe Source: Adapted from  Prevention RD

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