Black Bean, Quinoa & Cheddar Burgers


I keep thinking that my life is going to settle down and that I’m going to get used to having a baby again. Nine months into it and that doesn’t seem to be happening. In fact, I think I must have been blacking out on what it was really like because if anything things just keep get crazier. I’ve got a little wild child on my hands who thinks that the fireplace is the perfect spot to pull up and that naps are for sissies.

So while I dream of days spent in the kitchen creating something that feels a bit gourmet, my reality is much more quick and easy these days.  I’ve found that lunch sometimes doesn’t happen unless I’m prepared ahead of time.  Last weekend, I made these veggie burgers and it was just amazing to be able to pull them out of the fridge for a quick lunch.

The recipe made six and I decided to cook three and freeze three uncooked.  Then I thawed the last three out in the fridge overnight and cooked them as needed.  Worked like a charm!



Black Bean, Quinoa & Cheddar Burgers

Rating: 51

Yield: 6 servings

Serving Size: 1 burger

Calories per serving: 202

Fat per serving: 6.5g

Black Bean, Quinoa & Cheddar Burgers


  • 1 cup cooked quinoa
  • 1 ½ cups drained and rinsed black beans (1 can)
  • 1 egg or flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 3 ounces cheddar cheese or Daiya, shredded
  • 1 chopped onion
  • ¼ cup chopped cilantro
  • 1/2 cup organic cornmeal
  • Coconut oil, for cooking


  1. If using flax egg, combine ground flax seeds with warm water and set aside. (Skip this step if using an egg.)
  2. Place quinoa in a food processor along with ½ of the beans. Pulse until a paste forms. Add (flax) egg, cumin, paprika and sea salt and process for one minute. Transfer to a bowl. Stir in remaining beans, cheese, onion and cilantro.
  3. Place cornmeal in a shallow dish.
  4. Form quinoa mixture into patties and carefully coat with cornmeal. Transfer to a parchment lined plate and refrigerate for 30 minutes.
  5. Heat oil to medium in a heavy skillet. Cook for 7 to 9 minutes per side, until firm and crispy.


Servings 6, Calories 202, Fat 6.5g, Carbohydrates 25.3g, Protein 11.1g, Cholesterol 42mg, Sodium 338mg, Fiber 6.2g, Sugars 2.0g, WW Pts 5