Black bean-quinoa burgers with sweet potato fries


4 Servings, 670 Calories/Serving

35 – 45 Minutes

It’s not easy to make an awesome vegetarian burger, but the Sun Basket kitchen team nailed it with this one. Quinoa and black beans are a protein dream squad, while our special spice blend ensures that these patties are never bland. Be sure to get your pan nice and hot to give the patties a good sear because everyone loves a crisp-edged burger.


  • ½ cup rainbow quinoa
  • Burger spice blend (granulated garlic - cumin - coriander)
  • 1 pound peeled sweet potato wedges
  • ½ teaspoon sweet smoked paprika (optional)
  • 1½ cups cooked black beans
  • 1 or 2 carrots
  • 2 scallions
  • 2 pasture-raised organic eggs
  • ½ cup whole wheat panko bread crumbs
  • 4 slices cheddar cheese
  • 1 head butter lettuce
  • 5 ounces roasted red peppers
  • 4 whole wheat buns
  • Sun Basket creamy Parmesan sauce (mayonnaise - Parmesan - Dijon mustard - salt - black pepper)



Cook the quinoa

Heat the oven to 425ºF.
  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa, burger spice blend, and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork. While the quinoa cooks, prepare the sweet potatoes.


Roast the sweet potatoes

On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and the paprika, if using, and season generously with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 20 to 25 minutes. While the sweet potatoes roast, make the burgers.


Prep the burgers

  • Rinse the black beans.
  • Scrub or peel the carrots and trim off the ends; grate or finely chop the carrots.
  • Trim the root ends from the scallions; finely chop the scallions.
In a large bowl, using a fork or the bottom of a heavy cup, smash 1 cup black beans into a paste. Add the carrots, eggs, quinoa, scallions, panko, and remaining whole beans. Season generously with salt and pepper, and stir to combine. Using wet hands, form the mixture into four 1-inch-thick patties.


Cook the burgers

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. In batches if needed, add the patties and cook until a dark golden-brown crust forms, 4 to 6 minutes per side; after flipping the burgers, top each with a cheddar cheese slice. While the burgers cook, prepare the garnishes and buns.


Prep the garnishes; toast the buns

  • Trim the root end from the lettuce; tear the leaves into burger-size pieces.
  • Scrape off any seeds from the roasted peppers; thinly slice the peppers.
Toast the whole wheat buns in the oven until lightly crisped, 2 to 5 minutes.



Transfer the buns, cut sides up, to individual plates. Spread each bottom bun with 1 tablespoon creamy Parmesan sauce, then top with a burger, lettuce, and roasted peppers; close the buns. Serve the sweet potato fries, remaining sauce, and ketchup and mustard, if desired, on the side.

Chef’s Tip: Before searing the burgers, first test the seasoning of the patty mixture by cooking 1 tablespoon or so in a small frying pan over medium-high heat on the stove top. If the cheese isn’t melting on the patties, cover the pan for 30 seconds.

Kids can!
  • Rinse the quinoa.
  • Rinse and smash the black beans.
  • Scrub and grate the carrots.
  • Tear the lettuce.
  • Assemble the burgers.

Nutrition per serving: Calories: 670, Protein: 24 g, Total Fat: 31 g, Monounsaturated Fat: 11.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 10 g, Cholesterol: 115 mg. Carbohydrates: 76 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 680 mg
Contains: milk, soy, wheat, eggs

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