Vegan Burger Patties
Wholesome, protein-packed burger patties made from black beans, quinoa, and oats. Baked at a low temperature for a healthier twist, these oil-free patties are hearty, flavorful, and perfect for stacking in a bun with fresh veggies and spreads.
Equipment
- Food processor
- mixing bowls
- baking tray
- parchment paper
- measuring cups and spoons
- oven
Ingredients
- 1 cup cooked black beans or lentils
- ½ cup cooked quinoa
- ¼ cup rolled oats
- 1 small carrot grated
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 tbsp ground flaxseed mixed with 6 tbsp water flax egg
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder optional
- Salt and pepper to taste
- Whole grain gluten-free burger buns recipe on this blog
- Leafy greens spinach, arugula, or lettuce
- Sliced tomato cucumber, or pickles
- Vegan mustard recipe on this blog
- White Bean Mayo oil-free recipe on this blog
Instructions
- Preheat oven to 110°C (230°F).
- Prepare the flax egg by mixing ground flaxseed with water in a small bowl and letting it gel for 5 minutes.
- In a food processor, pulse black beans, quinoa, oats, carrot, onion, garlic, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper until combined but still slightly chunky.
- Transfer the mixture to a bowl, add the flax egg, and mix well by hand. Adjust texture with more oats if too wet, or a splash of water if too dry.
- Shape into 4 patties and place on a lined baking tray.
- Bake for 45–60 minutes, flipping halfway, until patties are firm and lightly set.
- Serve on burger buns with leafy greens, tomato, pickles, and a dollop of vegan mustard or White Bean Mayo.
Notes
These patties are baked low and slow to keep them oil-free and nutrient-friendly. They hold together well and store in the fridge for up to 4 days or freezer for up to 2 months. Reheat in the oven for best texture.
Calories: 210 kcal per patty, 481 kcal for the whole recipe with buns and all the sauces