Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

1/3 cup dry quinoa (or 1 cup cooked and cooled)
1 can (15 oz / 425 g) black beans, drained and rinsed
1/2 small red onion, finely minced
2 cloves garlic, minced
1 cup cooked quinoa (from above)
1/2 cup fine breadcrumbs
1 large egg
1 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp kosher salt + 1/4 tsp black pepper
2 tbsp chopped fresh cilantro (optional)
2–3 tbsp olive oil (for frying)
1/3 cup mayonnaise
1 tbsp fresh lime juice + 1 tsp lime zest
4 burger buns, split and toasted
1 large avocado, sliced
4 leaves lettuce

Do This

1. Cook quinoa in 2/3 cup water with a pinch of salt (about 15 minutes), then fluff and cool.
2. Pat black beans very dry, then lightly mash with onion, garlic, spices, salt, pepper, tomato paste, egg, quinoa, breadcrumbs, and cilantro.
3. Form 4 firm patties (about 3/4 inch thick); chill 10–15 minutes if you have time.
4. Stir together mayonnaise, lime juice, lime zest, a pinch of salt, and (optional) a little garlic or hot sauce.
5. Heat a lightly oiled griddle or skillet over medium-high (about 375°F / 190°C); cook patties 4–5 minutes per side until charred and heated through.
6. Toast buns cut side down on the same griddle until golden, 1–2 minutes.
7. Spread buns with lime mayo, layer lettuce, burger, avocado slices, and any extras; serve right away.

Why You’ll Love This Recipe

Hearty, protein-packed black bean and quinoa patties with a gorgeous smoky char.
Cumin and smoked paprika give big flavor that stands up to the creamy avocado and zesty lime mayo.
Budget-friendly, mostly pantry ingredients, and surprisingly easy for a weeknight.
Flexible: make it vegetarian or easily adapt to vegan and gluten-free versions.

Grocery List

Produce: 1 lime, 1 large avocado, 1/2 small red onion, 2–3 cloves garlic, small bunch cilantro (optional), lettuce leaves, optional tomato and red onion for topping.
Dairy: 1 large egg.
Pantry: Quinoa, 1 can black beans (15 oz / 425 g), fine breadcrumbs, tomato paste, mayonnaise, olive oil, ground cumin, smoked paprika, kosher salt, black pepper, optional chili powder or hot sauce, 4 burger buns.

Full Ingredients

For the Black Bean & Quinoa Patties

1/3 cup dry quinoa (to yield about 1 cup cooked) or 1 cup cooked quinoa, cooled
2/3 cup water (for cooking quinoa)
1 can (15 oz / 425 g) black beans, drained, rinsed, and well dried
1/2 small red onion, very finely minced (about 1/4 cup)
2 cloves garlic, minced
1/2 cup fine dry breadcrumbs (use gluten-free breadcrumbs if needed)
1 large egg
1 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1/4 tsp chili powder or chipotle powder (optional, for heat)
2 tbsp chopped fresh cilantro (optional but recommended)
2–3 tbsp olive oil (for the griddle or skillet)

For the Zesty Lime Mayo

1/3 cup mayonnaise (regular or vegan)
1 tbsp fresh lime juice (about half a lime)
1 tsp finely grated lime zest
1 small garlic clove, very finely minced, or 1/4 tsp garlic powder (optional)
Pinch of kosher salt
Few drops hot sauce or pinch cayenne pepper (optional)

For Serving

4 burger buns, preferably brioche or soft whole-wheat, split
4 leaves crisp lettuce (romaine, butter, or green leaf)
1 large ripe avocado, peeled, pitted, and sliced
Tomato slices and thin red onion rings (optional toppings)
Lime wedges, for squeezing over the finished burgers (optional)

Step-by-Step Instructions

Step 1: Cook and Cool the Quinoa

If you are starting with dry quinoa, place 1/3 cup quinoa in a fine-mesh strainer and rinse under cold water for 20–30 seconds. This removes any bitterness. Shake well to drain.

Add the rinsed quinoa and 2/3 cup water to a small saucepan with a small pinch of salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12–15 minutes, until the water is absorbed and the quinoa is tender and fluffy. Remove from the heat, let sit covered for 5 minutes, then uncover and fluff with a fork. Spread out on a plate or small tray to cool slightly while you prepare the rest of the ingredients. You should have about 1 cup cooked quinoa.

Step 2: Prep and Dry the Black Beans

Drain and rinse the black beans well. Spread them out on a clean kitchen towel or a layer of paper towels. Pat them very dry. This step is important: too much moisture will make the patties soft and prone to falling apart.

Transfer the beans to a large mixing bowl. Using a fork or a potato masher, mash the beans until about half of them are broken up and half are still mostly whole. You want a mix of textures: some paste to hold everything together, and some intact beans for bite.

Step 3: Mix and Form the Patties

To the bowl with the mashed beans, add the cooled quinoa, minced red onion, minced garlic, breadcrumbs, egg, tomato paste, cumin, smoked paprika, salt, pepper, and optional chili powder and cilantro. Use a spatula or your hands to mix until everything is evenly combined and the mixture holds together when pressed.

Taste a tiny pinch (since it contains egg, do this only if you are comfortable; otherwise, adjust by aroma and experience) and add a little more salt, pepper, or smoked paprika if you like a stronger flavor.

Divide the mixture into 4 equal portions. With lightly damp hands, shape each portion into a patty about 3 to 3 1/2 inches wide and 3/4 inch thick. Press the edges to smooth any cracks. Place the patties on a plate or tray. For best results, refrigerate the formed patties for 10–15 minutes; this helps them firm up and sear without crumbling.

Step 4: Make the Zesty Lime Mayo

In a small bowl, combine the mayonnaise, lime juice, lime zest, a pinch of salt, and the minced garlic or garlic powder if using. If you like a little kick, add a few drops of hot sauce or a pinch of cayenne. Whisk or stir until smooth and creamy.

Taste and adjust: add more lime juice for extra tang, or a bit more salt if needed. Cover and refrigerate until you are ready to assemble the burgers. The flavors will deepen as it sits.

Step 5: Char the Burgers on the Griddle

Preheat a cast-iron griddle or large heavy skillet over medium-high heat, aiming for about 375°F (190°C). Once hot, add 2 tablespoons of olive oil and swirl to coat the surface.

Gently place the chilled patties onto the griddle. Cook without moving them for 4–5 minutes, until the bottoms are deeply browned and lightly charred around the edges. Carefully flip with a thin spatula and cook the second side for another 4–5 minutes. The patties should be nicely charred on the outside, hot in the center, and feel firm when pressed gently with the back of a spatula.

If they are browning too quickly, reduce the heat slightly. If they are not browning enough, increase the heat a little. When done, transfer the patties to a plate and tent lightly with foil to keep warm.

Step 6: Toast the Buns

While the patties rest, keep the griddle over medium heat. If it looks dry, add another teaspoon or so of oil or a light smear of butter. Place the split buns cut side down on the griddle.

Toast for 1–2 minutes, until the cut sides are golden brown and slightly crisp. This step adds great flavor and prevents the buns from getting soggy under the juicy toppings and sauce.

Step 7: Assemble and Serve

Lay out the bottom halves of the toasted buns. Spread each with a generous spoonful of the zesty lime mayo. Add a lettuce leaf to each bun, then top with a warm black bean and quinoa patty.

Layer sliced avocado over each patty, along with tomato slices and red onion rings if you are using them. Drizzle or dollop a little extra lime mayo over the avocado for extra creaminess. Finish with a squeeze of fresh lime juice over the patties for a bright, zesty hit, then cap with the top bun (you can add a thin layer of mayo to the top bun as well).

Serve immediately while the burgers are hot and the buns are still toasty, with any remaining lime wedges on the side.

Pro Tips

Dry ingredients are key: Really pat the black beans dry and let the quinoa cool. Less moisture means patties that hold together and char beautifully.
Chill for structure: A short rest in the fridge (10–15 minutes) helps the patties firm up so they do not crumble on the griddle.
Do not over-flip: Let the burgers cook undisturbed until the first side is well browned before flipping. This builds a crisp crust and prevents sticking.
Adjust texture with breadcrumbs: If the mixture feels too wet or sticky, add another tablespoon or two of breadcrumbs. If it feels dry and crumbly, mix in a teaspoon of water or lime juice.
Use a good pan: A cast-iron griddle or heavy skillet holds heat well and gives you that gorgeous charred exterior.

Variations

Vegan version: Replace the egg with a flax “egg” (1 tbsp ground flaxseed mixed with 2 1/2 tbsp water, rested 5 minutes) and use vegan mayonnaise. Make sure your buns and breadcrumbs are vegan as well.
Extra smoky and spicy: Add 1 finely chopped chipotle pepper in adobo and an extra 1/2 tsp smoked paprika to the patty mixture. Use the chipotle adobo sauce to spice up the lime mayo.
Lighter, bun-free option: Serve the patties on a bed of shredded lettuce or mixed greens with sliced avocado and a drizzle of lime mayo as a hearty salad bowl instead of a burger.

Storage & Make-Ahead

Uncooked patties can be formed and refrigerated, covered, for up to 24 hours before cooking. For longer storage, place shaped patties on a parchment-lined baking sheet, freeze until solid, then transfer to an airtight container or freezer bag for up to 3 months. Cook from frozen over medium heat, adding a few extra minutes per side.

Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a lightly oiled skillet over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 10–12 minutes, until warmed through. The lime mayo can be stored covered in the refrigerator for up to 4 days. It is best to slice fresh avocado and toast the buns just before serving.

Nutrition (per serving)

Approximate values for 1 burger with bun, avocado, lettuce, and lime mayo: about 460 calories; 19 g fat; 53 g carbohydrates; 16 g protein; 11 g fiber; 780 mg sodium. Actual nutrition will vary based on the specific brands and amounts you use.

Smoky Black Bean Quinoa Burgers With Zesty Lime Mayo