These easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture. Source:, February 2020

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Place beans, quinoa, panko, scallions, tomato paste, cumin, chile powder, garlic powder, 1/4 cup mayonnaise and 1/4 teaspoon salt in a large bowl; mash the mixture together with your hands. Shape into six 3/4-inch-thick patties. Arrange the patties on a plate; refrigerate for 10 minutes.

  • Combine avocado, lime juice, cilantro, water and the remaining 1/4 cup mayonnaise and 1/4 teaspoon salt in a food processor; process until smooth, about 30 seconds.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, 3 to 4 minutes per side.

  • Divide the avocado mixture evenly among top and bottom bun halves. Arrange the bean patties and tomato slices evenly on the bottom bun halves; replace the top bun halves.


To make ahead: Wrap the patties (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

452 calories; 26.2 g total fat; 3.1 g saturated fat; 549 mg sodium. 544 mg potassium; 47.1 g carbohydrates; 10.4 g fiber; 5 g sugar; 10.7 g protein; 223 IU vitamin a iu; 7 mg vitamin c; 60 mcg folate; 98 mg calcium; 3 mg iron; 102 mg magnesium; 3 g added sugar;