Black Bean and Corn Quinoa Burgers

Simple Southwest Burgers

I write my menu plan about a month at a time. This is becoming a bit difficult for me with the change in food choices. I am truly trying to stretch myself in cooking and eating but I have already purchased a bunch of chicken and sausage so I am going to try to figure this out.  I did realize that I can do a similar plan in that every Monday can be a Mexican or casserole day, Tuesday can pizza day, Wednesday can be Chinese day, Thursday can be breakfast for dinner day and Friday will be slow cooker or soup day. The weekends I will leave for more complex meals and repeats of our favorite dishes.

I am going to do this. I feel like the Little Train that Could, “I think I can. I think I can. I think I can.”

I have realized that I need dishes that are full of flavor and have a bit of “tooth” to them to feel like I am eating dinner. I cannot eat day after day of pasta, rice or soups. I need something to chew, that is what I mean by tooth. I need to bit into something. I don’t know if that is something left in my psyche from our evolutionary days but I want to chew my food. So, I don’t like raw veggies, which I could chew, so I have to figure out other ways to get that same sensation from a meal as chewing on a piece of meat.


These “burgers” were good. Both of my children added sharp cheddar cheese to the top of their burgers while I added Siracha mayonnaise to mine. The flavors were really good and the burgers were hearty. I only ate one but both of my kids ate two and were very full after dinner.

These would be great to make first thing in the morning. Wrap them up to cook when you get home in the evening. The flavors will meld together better and the patties will be a bit firmer to bake or fry. The patties can also be frozen to use another day. Just thaw before cooking.

For a gluten-free burger make sure your oats are certified gluten-free and use gluten-free flour in place of the regular flour in the recipe. You can also serve on gluten-free rolls.

I served the burgers on a bun with sweet potato fries and a side of green beans.


  • 1/2 cup quinoa
  • 1 cup water
  • 1 (16 oz) can of corn, drained
  • 1 (16 oz) can of black beans, drained and rinsed
  • 1 (6 oz) can tomato paste
  • 2 tsp garlic powder
  • 1 onion
  • 1 TBSP olive oil
  • 1 TBSP cumin
  • 2/3 cup oats
  • 1/3 cup flour
  • salt and pepper


  1. Cook quinoa over medium heat in 1 cup of water until all the water is absorbed and ring forms at outer edge.
  2. Remove quinoa from heat and allow to cool.
  3. In a skillet heat the olive oil over medium heat and add the onion. Saute the onion until it starts to turn translucent. Add garlic and cook for 2-3 minutes.
  4. Add the tomato paste to the onions and cook for 3-5 minutes, stirring constantly, until the tomato paste starts to turn deeper red and is very fragrant.
  5. Remove pan from heat.
  6. In a large bowl, using a fork, mash together the black bean and onion mixture to form a thick paste.
  7. Stir the corn, cumin, oats, flour and salt and pepper into the mixture to blend completely. If the mixture is not thick enough add a little bit more oats or flour. If it is too thick add a tablespoon of water.
  8. Form the mixture into patties and place on a rimmed baking sheet.  Cover the patties and refrigerate for at least 30 minutes or longer. These can be made early in the day and cooked after work or events. Also can be frozen at this point.
  9. To cook place in a fry pan with a tablespoon of olive oil over medium heat. Heat burger through, 3-5 minutes each side.
  10. Serve hot.

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