Vegan Chipotle Black Bean & Quinoa Burgers Recipe

by Carol Kicinski on July 1, 2012

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Vegan Chipotle Black Bean & Quinoa Burgers Recipe

This 4th of July, I just may be declaring my own personal independence from meat.

I have never thought that a 4th of July celebration was complete without some sort of burger or slider. Usually, it is good old fashioned American hamburgers made from freshly ground beef with a gluten free bun. But sometimes I like to switch things up – last year it was lamb sliders with tzatziki sauce; a few years ago it was pork burgers with barbecue sauce and coleslaw. But this year, I am thinking Gluten Free Vegan Chipotle Black Bean and Quinoa Burgers may just be my burger of choice!

My son was recently put on a vegan diet by his doctor to help with some health issues and even though he lives 3,000 miles away, I still like to come up with tasty gluten free vegan recipes to “share” with him – we spend about 50 percent of our time when on the phone discussing food!

With the 4th right around the corner, I of course had burgers on the brain. I tinkered around as I am prone to do, hoping to come up with something I could recommend my son serve for his own celebration. I really didn’t expect to love these vegan burgers so much that I would contemplate putting them on my menu as well, but I have to tell you, even the vegan-wary, card carrying carnivore in my family (i.e. the hubby) was seriously impressed!

The base of these burgers are cooked black beans (canned are fine) and quinoa with some seasoning and the “glue” that holds it all together is Chipotle Vegenaise made by Follow Your Heart, a very tasty glue indeed! To keep these burgers grain free, I used garbanzo bean flour but your favorite all-purpose gluten free flour blend will work just fine.

I skipped the buns and served these in lettuce leaves lined with a few strips of roasted red peppers, more Chipotle Vegenaise and some avocado mashed with a little touch of lime juice. If you like more heat, pickled jalapenos would be great as would some chopped red onion and tomatoes.

If the 4th just isn’t the same unless you cook something on the grill, I suggest you place a skillet on the barbecue when you cook these burgers, as they are slightly more fragile than regular hamburgers.

If you feel like declaring your own independence from meat this 4th (or any day for that matter), I hope you will give these tasty burgers a try!

Gluten Free Chipotle Black Bean & Quinoa Burgers

Gluten Free Vegan Chipotle Black Bean & Quinoa Burgers Recipe


1 cup pre-rinsed quinoa
1½ cups water
¼ teaspoon kosher salt
2 – 15 ounce cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 teaspoon ground cumin
3 green onions, green and white parts, chopped
1/3 cup Chipotle Vegenaise
¼ teaspoon black pepper
½ cup plus 6 tablespoons garbanzo bean flour or all-purpose gluten free flour
Olive or grapeseed oil


Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa.

Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour. Stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties.

Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to simmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet; do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown.


This Vegan Chipotle Black Bean & Quinoa Burgers recipe serves 6 people.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 25 comments… read them below or add one }

Shirley @ gfe July 2, 2012 at 6:10 am

I love black bean burgers, Carol. Your combination of ingredients make these burgers divine! This recipe will make many happy for sure! :-)

Happy 4th! xo,


Carol Kicinski July 6, 2012 at 1:28 pm

Thank you so much Shirley!


WonderfullyWorthy July 2, 2012 at 6:29 pm

YUM YUM YUM!!!Thanks for creating my holiday meal :)


Carol Kicinski July 6, 2012 at 1:29 pm

Thanks so much, enjoy!


Jeni July 3, 2012 at 4:39 pm

I am not vegan either but these look and sound amazing! I am trying them for sure. Thank you!


Carol Kicinski July 6, 2012 at 1:29 pm

My pleasue Jeni!


Lisa July 3, 2012 at 4:56 pm

I really appreciate the number of vegan recipes you included for all of us – enjoy your independance!


Carol Kicinski July 6, 2012 at 1:29 pm

It is my pleasure Lisa!


InTolerant Chef July 5, 2012 at 1:31 am

What a shame I can’t get some of these ingredients here, I’ll have to tinker around myself to find a delicious substitute!


Carol Kicinski July 6, 2012 at 1:21 pm

If you have a vegan mayo you could just add some spice to it and you would get close :)


Vicky July 6, 2012 at 12:38 pm

These look wonderful!


Carol Kicinski July 6, 2012 at 1:27 pm

Thank you Vicky!


Stephen September 12, 2012 at 3:09 pm

I tried you recipe and absolutely loved it.


Jennifer January 25, 2013 at 7:28 am

Thanks for the great recipe. How would you recommend freezing these?


Carol Kicinski January 25, 2013 at 7:41 am

I would just wrap each one after they have cooled in plastic wrap and then store them all in a freezer bag for up to a month.


Michelle February 8, 2013 at 3:16 pm

These were really yummy! Hubby and I were very impressed. I didn’t have chipotle flavored vegan mayo, but added dry chipotle pepper to regular vegan mayo. Thanks for the recipe!


Carol Kicinski February 13, 2013 at 3:03 pm

My pleasure, so happy you enjoyed them!


Jessie March 23, 2013 at 4:58 pm

Hi there! Is the 1/3 Chipotle Vegeneise a third of a cup or a third of the bottle? Thanks!


Carol Kicinski March 25, 2013 at 4:06 pm

1/3 of a cup – thanks for pointing this out, I am off to fix the recipe now!


Alexandra November 9, 2014 at 9:32 pm

This is actually one of my absolute favourite recipes ever I make it all the time! My roommate and I both love it. It’s amazing to find a gluten free vegan recipe that even my non-gluten free, non-vegan friends will like too.


Carol Kicinski December 1, 2014 at 11:10 am

Wow that’s great to hear! Thank you so much Alexandra, please, enjoy it to the fullest.



Angela February 22, 2015 at 11:30 pm

I don’t understand what happened. I followed this recipe exactly as printed and my burgers won’t form together. I tried to coat them with flower anyway and just put into my skillet, but that wasn’t very helpful at all. It’s like the “burger” won’t cook, or gel together. What could be the problem? All of my measurements were correct. This has never happened to me before with any recipe!


Carol Kicinski March 9, 2015 at 1:34 pm

Hi Angela,

Oh no, so sorry to hear that!

Well, if all of your measurements were correct, it would probably just have been something in carrying out the directions that went wrong for you.
A few tips would be to make sure that the quinoa is cooked enough and not too moist. Also be sure not to put too much oil in the pan. Certain consistencies and textures need to be kept so that the burger can keep its shape and structure.

Hope this will help you, and best of luck!



Darla July 7, 2015 at 9:24 pm

I’m a brand new vegan. Thank you for making a challenging transition so much easier with these extremely delicious burgers! :)


Carol Kicinski July 9, 2015 at 2:35 pm

You are very welcome Darla! xo, Carol


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