Black Bean Quinoa Burgers {gluten free}

This post is sponsored by Udi’s. Thanks for supporting companies I believe in and allowing me to create more unique content for you.Black Bean Quinoa Burgers |

Not until just a couple of weeks ago did I make a homemade veggie burger. It was a black bean burger and was phenomenal! I’m never buying store-bought again. Homemade is the way to go.

To better my veggie burger repertoire, it was time for me to make a gluten-free black bean burger. The inspiration for the gluten-free-ness came from the Udi’s Gluten Free buns that I got for my summer grilling season. I actually first tried them at the closing party of the BlogHer Food in Austin. Udi’s was one of the sponsors at the party and I was in shock that the bread was gluten-free. It tasted just like white, soft, delicious bread. Who knew!

I will say, toasting these buns on the grill or in the oven is a must. A warm bun is a necessity to a burger. I served them with steamed asparagus and sweet potato fries. Mmm, so good!

What’s your favorite thing to eat for dinner during the summer? Can you believe the first day of Summer is tomorrow?!?

As a little side note, I am surprised at how delicious the Udi’s pizza crust and chocolate chip cookies are. Seriously delicious. No grainy taste or anything! Woot!

Black Bean Quinoa Burgers |

Black Bean Quinoa Burgers {gluten free}


  • 1/2 cup quinoa
  • 1 (15 ounce) can reduced sodium black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup gluten free quick oats
  • 1 egg
  • 2 tablespoons cilantro, chopped


  1. Preheat the oven to 350°F.
  2. Bring 1 cups of water and the quinoa to a boil. Cover and reduce the heat to medium-low and simmer for 20 minutes.
  3. Meanwhile, sauté the onion and olive oil in a small sauce pan until tender.
  4. Add in the garlic, salt and pepper and cook for just a few more seconds until it’s aromatic. Remove from the heat.
  5. Place the onion mixture into the blender, along with half of the black beans, half of the quinoa, oats, the egg and purée.
  6. In a large bowl stir the puréed mixture along with the remaining ingredients.
  7. Scoop the dough onto a parchment covered baking sheet and slightly press down to the thickness you want the burgers.
  8. Bake for 20 minutes. Flip patties and bake for another 10 minutes.
I received Udi’s samples and coupons for the purpose of review courtesy of Udi’s. This in no way affected my review, all opinions are my own. This post contains affiliate links. Please read my disclosure policy for further information.


  1. Just made these as a cure for those oh-my-god-starving-no-time-to-cook moments and they are fabulous! I did take the liberty of adding about a T of chipotle in adobo in with the onions because we’re addicted to the subtle kick of heat they bring. We’ve been sampling the burgers out of hand with a drizzle of sour cream over the top. 😉 Have you tried freezing them? I imagine that would work well and then could pop them into the toaster over to warm & crisp them up as wanted. Yum!! Thanks for sharing this great recipe. <3

    1. I’m so glad you liked them Nichole! I bet the addition of the chipotles were amazing. I’ve never frozen them, but I agree that it would work well! Thank you so much for the great feedback! 😀

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