Quinoa Cowboy Veggie Burgers
These crispy, flavorful quinoa cowboy veggie burgers are packed with protein, fiber, and plant-based goodness. Easy to make and perfect for everyday meals or summer BBQs, they’re satisfying, nutritious, and ideal for meal prep.
Equipment
- Large skillet or frying pan – 1
- Food processor – 1
- Rubber spatula (1)
- Mixing bowl – 1
- Plate – 1
- Scale (optional, for portioning) – 1
Ingredients
- 2 cups cooked quinoa about ½ cup dry
- 15 oz 1 can black beans, rinsed and drained
- ½ cup corn kernels
- ½ yellow onion chopped
- 3 cloves garlic chopped
- ¼ bell pepper chopped
- ½ jalapeño seeds removed and chopped
- 1 tbsp all-purpose flour
- ½ cup plain breadcrumbs
- ¼ cup panko breadcrumbs
- ⅓ cup fresh cilantro chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ cup avocado oil
Instructions
- Prep the Veggies: Start by finely chopping your yellow onion, garlic cloves, bell pepper, and jalapeño. Remove the seeds from the jalapeño to keep the heat mild, unless you prefer a spicier burger. Set aside the chopped vegetables on a small plate or bowl so they are ready for sautéing. This prep ensures even cooking and balanced flavor in every bite.
- Sauté the Aromatics and Corn: Heat a large skillet over medium heat and add a drizzle of avocado oil. Once hot, add the chopped onion, garlic, bell pepper, jalapeño, and corn kernels. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables soften. Sautéing releases their natural sweetness and aromas, which will infuse your burger mixture with deep, rich flavor.
- Blend the Burger Base: In the bowl of a food processor, combine 2 cups of cooked quinoa, the rinsed and drained black beans, sautéed vegetables, fresh cilantro, 1/3 cup of the plain breadcrumbs, flour, and all the spices: cumin, chili powder, smoked paprika, coriander, cayenne, and salt. Pulse the mixture on low speed for 15–20 seconds. Stop, scrape down the sides with a rubber spatula, and pulse again for another 15–20 seconds. You want a mixture that holds together but still has some whole corn, beans, and veggies for texture.
- Portion and Shape Patties: Using a kitchen scale, portion the mixture to ensure uniform burgers.Each burger should weigh approximately 7 ounces for a hearty portion, though you can make smaller 4–4.5 ounce patties if desired, yielding six burgers.Shape each portion gently into a round patty. Avoid over-compressing, as you want the patties to remain tender and slightly airy inside.
- Coat the Burgers in Breadcrumbs: On a plate, combine the remaining plain breadcrumbs with the panko breadcrumbs. Take each shaped patty and carefully roll it in the breadcrumb mixture, pressing gently to coat all sides evenly. This step adds a crispy exterior, giving your veggie burgers a satisfying crunch while helping them hold their shape during cooking.
- Heat the Skillet for Cooking: Add ¼ cup of avocado oil to a clean large skillet and heat over medium heat until shimmering. The oil should be hot enough that a small piece of bread sizzles when added, but not smoking. Properly heated oil ensures a golden-brown, crispy crust without sticking.
- Cook the Veggie Burgers: Carefully place the coated patties in the skillet, leaving space between them to avoid crowding. Cook for 4–5 minutes on the first side without pressing down. Flip gently using a spatula and cook the other side for an additional 5 minutes, or until both sides are golden brown and slightly crispy. The patties should be firm to the touch but still moist inside.
- Assemble the Burgers: Once cooked, remove the patties from the skillet and let them rest for a few minutes. This resting step helps the flavors settle and the burgers retain their shape. Assemble on burger buns with your favorite toppings, such as lettuce, tomato slices, onion rings, avocado, or a plant-based sauce. Optional: add pickles, vegan cheese, or a dollop of mustard for extra flavor.
- Serve and Enjoy: Serve your quinoa cowboy veggie burgers immediately while warm and crispy. Pair with a side of sweet potato fries, a fresh salad, or grilled vegetables for a complete, balanced meal. These burgers are perfect for summer BBQs, weekday dinners, or as a make-ahead meal that can be stored and reheated.
- Optional Meal Prep Storage: If preparing ahead, allow the cooked patties to cool completely, then layer them with parchment paper in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in a skillet over medium heat for best texture, or microwave for convenience. This makes them an excellent option for meal prep or quick lunches.
Notes
- Use cooked quinoa that has cooled to room temperature for easier mixing and better texture.
- Lightly mash the black beans before adding them to the food processor to help the patties bind without losing all texture.
- Adjust spices according to your heat preference; add extra jalapeño or cayenne for a spicier kick.
- Breadcrumbs are key for creating a crispy crust—don’t skip the panko topping.
- These burgers are naturally vegan and gluten-free if you use gluten-free breadcrumbs.
- Perfect for meal prep: cook extra patties and store in the fridge or freezer for quick meals later.