Low Carb Black Bean Quinoa Bunless Burger: Hearty and simple with bold flavors and great texture, this veggie burger recipe makes for a fun to customize meal with your favorite toppings.
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Today, I have swapped a couple of regular ingredients for wholesome and hearty ingredients like a black bean quinoa burger patty instead of a regular potato patty, roasted red pepper peanut sauce instead of mayonnaise, lettuce instead of white bread buns, and Mazola® Corn Oil instead of canola oil.
We love Mazola Corn Oil. It is high in quality, great in taste, and has many other benefits. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Why do I love to cook with corn oil?
- It is an all-purpose, cholesterol-free cooking oil that is a heart-healthy choice for our family.
- You can use corn oil in a variety of cooking like baking, grilling, sautéing, stir-frying or in salad dressing.
- Corn oil has a neutral taste that lets the natural flavor of your food stand out.
- It has a smoke point higher than most cooking oils at 450 degrees F without negatively affecting a food’s flavor and nutritional value.
- Corn oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.
- It reduces saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
Amazing, right!?
To me, there is nothing more mouthwatering than making burgers during summer, grilling season. Living in Arizona, we enjoy grilling almost year-round. Homemade burgers are a staple in my kitchen and this black bean burger is too!
There are 5 main components of making this Low Carb Black Bean Quinoa Bunless burger recipe.
Patty:
In any burger, the burger patty is the star. The burger patty should be juicy, delicious and hearty. For this bunless burger recipe, I have made the burger patty with black bean, quinoa, kale, onion, and garlic with a couple of spices like cumin seeds, jalapeños, and salt.
Black bean burger patties are a great homemade meatless option. They have hearty texture, incredible flavors, and better-for-you super easy to prepare.
This Black Bean Quinoa Burger patty is:
- Tender on the inside
- Firm on the outside
- Hearty
- Filling
- Simple
- Satisfying
- Ridiculously delicious
First, take some oil in a pan, add cumin seeds, onion, garlic, and jalapeños. Saute for a minute. Then add chopped kale and saute again 2 minutes. Let it cool down.
Take black beans and mash them well.
Black bean patties are such as they fall apart easily when cooking. To help stick together, drain the beans thoroughly to control the amount of moister in the burger patty mixture.
Now add cooked quinoa and sautéed mixture.
I have used homemade black beans and quinoa for this recipe. But you may use canned black beans too.
Make sure to drain out completely before proceeding to the recipe.
Mix all the ingredients well. Shape them.
You can shape the black bean burger however large or small you want, but I prefer small burger patties, especially for this bunless burger.
After shaping them, apply some bread crumbs. I have used homemade fresh bread crumbs made with multigrain bread. You can skip bread crumbs too.
Then apply a little bit of corn oil on both sides. Cook them until golden brown in color from both the sides.
I have grilled them in my cast iron pan, as my son doesn’t prefer a burger that has been cooked directly on the grill. I don’t have an electric grill. Somehow, he doesn’t like that smoky taste in his burgers. You may grill them directly if you like.
Can we freeze these burger patties?
These burger patties can be made ahead of time and frozen. Stack uncooked burger patties between parchment paper in a freezer-safe container or bag. It stays fresh up to 2 months.
Whenever you are ready, just thaw them for 2 to 3 hours at room temperature. Bake or grill them.
Bun:
To make this recipe lighter, I skipped the bun and used lettuce. Choose a good quality, fresh lettuce with big leaves. ice burg lettuce and red leaf lettuce works great.
Toppings:
For toppings, I have used cucumber, tomatoes, pickles, and onions. Be creative with the toppings – mashed avocado, spicy mustard, Sriracha, sautéed mushrooms, corn salsa, mango salsa, different cheeses. You may skip the cheese too.
Sauce:
The sauce is also the main part of any good burger. I love spicy sauce for burgers, so instead of using mayonnaise, I have used homemade spicy roasted red pepper peanut sauce. This sauce is to die for. You guys should try it. It is perfect for anything and everything. You may use your choice of sauce.
Assembling
To assemble this Low Carb Black Bean Bunless Burger, first, wash the lettuce. Then put a cheese slice, black bean quinoa patty, slices of tomatoes, cucumber slices, some pickle slices, onion slices and finally, some lip-smacking sauce. Wrap the lettuce carefully.
And it’s done! Try this Low Carb Black Bean Bunless Burger recipe and share your experience with us by commenting down below in the comment box.
Low Carb Black Bean Quinoa Bunless Burger
Low Carb Black Bean Quinoa Bunless Burger - Hearty, Simple, has bold flavors and great texture, Veggie burger recipe which makes for a fun to customize meal with your favorite toppings.
Servings 12 burger
Calories 134kcal
Ingredients
For Black Bean Quinoa Patty
- 3 cups - Boiled black beans
- 3 cups - cooked quinoa
- 1 teaspoon - cumin seeds
- 1 cup - diced onion
- 6 cloves - Garlic
- 1 ½ cup - Kale Chopped
- 1 - Jalapeno finely chopped
- 1 tablespoon - Corn oil
- Salt to taste
Toppings
- cucumber slices
- Tomato slices
- Onion slice
- Some Pickles
- Cheese
- Spicy roasted red pepper peanut sauce Or your choice of sauce
Other ingredients
- A big bunch of Lettuce
- Some corn oil for grilling the patty
- 1 cup Fresh multigrain breadcrumbs Optional
Instructions
For black bean quinoa patty
- First, take some oil in a pan, add cumin seeds, onion, garlic, and jalapenos. Saute for a minute. Then add chopped kale and saute again 2 minutes. Let it cool down.
- Take black beans and mash them well.
- Now add cooked quinoa, sauteed mixture, and salt.
- Mix all the ingredients well. Shape them.
- You can shape the black bean burger however large or small you want. But I prefer small burger patty, especially for this bunless burger.
- After shaping them, apply some bread crumbs.
- Place them on the pan.
- Then Apply little bit corn oil on both the sides. Cook them until golden brown in color from both the sides.
- Take them out and keep it aside.
Let's assemble the burger.
- Take a lettuce leaf, Then put cheese slice, black bean quinoa patty, slices of tomatoes, cucumber slices, some pickle slices, onion slices and finally some lip-smacking sauce.
- Wrap the lettuce carefully.
- Low Carb Black Bean Bunless burger is ready.
- Serve it immediately. Enjoy!
Notes
You can cook Black beans and quinoa in the instant pot.
Black beans - wash and soak 2 cups of black beans for 5 hours or overnight. Once soaked, drain all the water. Take black beans in the inner pot of the instant pot, add 3 cups of water, cover the IP, vent valve on sealing position, press the manual/pressure cook button, and set the time on 25 minutes under high pressure. Once cooking time is over, let the pressure release naturally.
For quinoa - Add the 1.5 cups rinsed quinoa (still damp), 2 cups of water, and salt in the inner pot of the instant pot. Lock the lid and set the steam valve to its “sealing” position. Select the “MANUAL” button and cook for 1 minute on high pressure. Let the pressure release naturally.
- Choose fresh Iceberg or red leaf lettuce.
- I have used homemade black beans, you may use canned ones too. Be sure to drain beans thoroughly.
- Black beans patties are such they fall apart easily when cooking. To help stick together, drain the beans thoroughly to control the amount of moister in the burger patty mixture.
- Be careful while flipping the patty.
- You may skip the bread crumbs.
- If you are making vegan skip the cheese or use vegan cheese slices. Skip
- Jalapenos if you don't want spicy.
- This burger patty can be made ahead of time and freeze. Stack uncooked burger patty between parchment paper in a freezer container or freezer-safe Ziploc bags. It stays fresh up to 2 months Whenever you are ready, just thaw them for 2 to 3 hours at room temperature. Bake or grill them.
- If your burger patty is very sticky, add some bread crumbs.
Nutrition
Serving: 1burger patty | Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Sodium: 7mg | Potassium: 301mg | Fiber: 5g | Vitamin A: 835IU | Vitamin C: 11.5mg | Calcium: 39mg | Iron: 1.9mg
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Very healthy and a tasty version of black beans. Pls share the recipe of red pepper sauce
Here you go https://www.cookingcarnival.com/spicy-roasted-red-pepper-peanut-sauce/
Can I replace black beans with any other beans ?
You can use pinto beans or kidney beans.