Veggie Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Firm, grill-friendly veggie burgers made with black beans and quinoa that hold together beautifully and sear without crumbling. These flip cleanly and work perfectly on a bun with your favorite toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ½ cup grated carrot
- ½ cup bell pepper (finely chopped)
- ¼ cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped )
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg (beaten)
- 4 slices cheddar cheese (optional)
- 4 whole-grain burger buns
- olive oil (for brushing)
- Lettuce, tomato slices, red onion slices, and avocado slices
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1096mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 759mg
- Calcium
- 213mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.