Smoky Black Bean Quinoa Burgers

Who doesn’t love the simplicity of pasta, butter, garlic, and lemon? It’s a classic for good reason and so comforting when you’re short on time and energy.

This one-pot casarecce pasta is ready in 25 minutes and great when you’re craving simple comfort food. The smooth, twisted pasta pairs beautifully with sautéed garlic, lemon, butter, and olive oil. Toss in your favourite vegetables, proteins, cheeses, and herbs for endless flavour combinations.

Prep Time – 1 hour 20 minutes
Cook Time – 10 mins
Makes 4 patties

Ingredients

Maple Dijon Sauce

• ½ cup raw cashews
• 1/3 cup filtered water
• 2 Tbsp. Dijon mustard
• 1 Tbsp. maple syrup
• 2 Tbsp. fresh lemon juice
• 1 pinch sea salt

Black Bean Quinoa Burger

• 1 ½ cups cooked black beans
• ½ cup cooked quinoa
• 1 Tbsp. olive oil, plus more for frying
• ½ medium yellow onion, chopped
• 1 cup chopped kale, tightly packed
• 1 clove garlic, minced
• ¾ tsp. sea salt
• 1 pinch fresh ground pepper
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ¼ tsp. mustard powder
• 1 tsp. smoked paprika
• 3 Tbsp. spelt flour, or whole wheat flour

To Assemble

• 4 ciabatta buns, or sesame buns
• 2 cups arugula
• ½ large English cucumber
• 1 large tomato
• Any other topping of choice

Directions

Prepare the Maple Dijon Sauce:

• In a blender, add all the ingredients and blend on high until smooth and creamy. Refrigerate covered for approximately one hour to allow the sauce to thicken. Keep refrigerated until ready to use.

Make the burgers:

• In a medium saucepan, heat the olive oil, then add the diced onion and garlic. Cook over medium heat, stirringly frequently until the onions are translucent (about 5 minutes). Add the chopped kale and cook, stirring frequently, until the kale is softened and cooked down. Remove from heat.
• To a food processor, add the cooked black beans, cooked quinoa, cooked onion/ kale mixture, salt and spices. Pulse a few times until the mixture starts to come together and there are still some large pieces remaining.
• Scrape the mixture into a medium bowl and mix in the spelt flour until distributed evenly. Note: if the mixture seems too wet, add an additional 1-2 more tablespoons of spelt flour. The mixture should be moist, but not sticky.
• Divide the mixture into 4 equal portions and roll each into a ball between your hands, then flatten into a 4-inch circle about ½-inch high. Place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.
• After the hour has elapsed, preheat a tablespoon of olive oil in a large fry pan over medium heat. Cook the burgers 5-6 minutes a side or until golden brown. Remove from heat and assemble your burger with the toppings and a few tablespoons of maple Dijon sauce. 

Nutrition facts per serving
Calories 415; protein 18 g; fat 10 g; carbs 67 g. 

Photography By: Lori Rasmusssen

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Read This Story in Our 2026 Summer & Outdoor Issue

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