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Black Bean Quinoa and Millet Veggie Burger

This black bean burger has millet, quinoa, veggies and fresh herbs. They are gluten-free and have a simple but unique flavor and texture, plus they stick together and crisp up well when pan fried in olive oil. Additionally, the recipe has an excellent balance of beans, starches and garden veggies.

Black Bean Quinoa and Millet Veggie Burger Recipe

yield: about 12 vegetable bean burgers, 4 inch diameter and ½ inch thick
special equipment: food processor for mashing beans is optional, non-stick pan makes using less oil possible.


  • 2 cups cooked or 1 can black beans
  • ½ cup dry quinoa, cooked
  • ½ cup dry millet, cooked
  • 2 cups water for quinoa and millet
  • 2 carrots chopped fine
  • 2 celery stalks chopped fine
  • ½ medium onion
  • ¼ cup chopped red or yellow bell pepper
  • handful (¼ cup chopped) of fresh herbs (parsley, basil, oregano, etc.)
  • 3 cloves (or less) garlic
  • ½ teaspoon sea salt
  •  2-4 tablespoons soy sauce (non-gmo, organic, and/or tamari)
  • 1 egg (beaten)
  • ¼ cup – ½ cup oat flour (or other substitute)
  • 1 tablespoon olive oil for cooking veggies
  • plus 1-2 tablespoons olive oil per batch of veggie burgers to fry in non-stick pan



  1. Start cooking the millet and the quinoa. In the meantime sauté veggies in olive oil (onion, celery, carrot, garlic, and fresh herbs) for 5-10 minutes until tender.
  2. Pulse black beans in food processor, or mash by hand until the batter resembles a mush with some visible whole black beans. Add veggies and salt and mix a little more. If using a food processor transfer the mix to a bowl, then fold in quinoa and millet. Next, add egg and fold in oat flour. Finish with sauce soy.
  3. Form patties with your hands to desired diameter and thickness. In a non-stick pan, add 1-2 tablespoons olive oil per 34 patties and bring to med-high. When oil is hot, shallow-fry 3-4 at a time, making sure to turn them frequently every 2-4 minutes or so to prevent burning and to get an even crisp on the outside.
  4. They will be done in less than 10 minutes, crisp, hot, but not burnt. You need to cook them through because they have egg.  I’ll confess, I haven’t tried to bake these yet. If I did I would spray them or lightly brush them with olive oil to make sure they stay together a little bit and crisp up. I would bake on 400 for 20 minutes on each side until done.
  5. Serve over lettuce, topped with cheese or with gluten-free bread. Add your favorite sauce, ketchup etc. and enjoy.

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