Black Bean Burgers with Mexican Quinoa Salad

Servings: Serves 6

Nutritional Information:

Per serving (501g)

Calories 620, Fat 13g, Saturates 1.8g, Carbohydrate 103g, Sugars 13g, Fibre 26g, Protein 32g, Salt 1.2g




To make the quinoa salad, add the quinoa, cumin, paprika, dried chilli flakes and vegetable stock to a saucepan and bring to the boil, allow to simmer for 15-20 minutes until the quinoa is cooked and the liquid has absorbed. Then add the red cabbage, red onion, kidney beans, cherry tomatoes, pickled jalapeños, sweetcorn, avocado, spring onions, peppers, and coriander to the quinoa and mix thoroughly.


For the bean burgers, heat the vegetable oil in a frying pan over a medium-high heat and add the jalapeños, red onion, garlic, chilli, cumin and paprika and cook for 3-4 minutes until the onion has softened. Add the black beans to a bowl and mash, leaving some still whole beans, then add the onion and spices, sweetcorn, red pepper, gram flour and water and mix well until the mixture is thick and there are no floury lumps. Then form the mixture into 6 burgers and place in the fridge for one hour to firm up.


To cook the burgers, heat the vegetable oil in a frying pan over a medium-high heat, then pan fry the burgers for 3-4 minutes on each side until cooked through.


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