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With the earthiness of black beans, the sweetness of sautéed vegetables, and a textural “pop” courtesy of quinoa—a high-protein grain that contains all nine essential amino acids—all on a classic hamburger bun, this vegan burger is a far cry from those frozen hockey pucks called “garden burgers.”

Skip the food processor when prepping. “I’m a big fan of chopping and mixing by hand so you can see the actual, natural ingredients,” says Chloe Coscarelli of New York’s By Chloe, whose veggie burgers have a fanatical following. To make these burgers vegan, skip the egg whites and just drizzle a little olive oil until a clump of the burger mixture holds its shape.

Makes 4 Servings
Prep Time: 
Cook Time: 
Drizzle of olive oil
1 1/2 cups minced red onion
1 cup minced button mushrooms
1/2 cup grated carrot
3 garlic cloves, minced
1/2 tsp salt
1 cup canned black beans, rinsed, patted dry, and mashed roughly with a fork
1 1/4 cups cooked quinoa
1/4 cup cracker crumbs or panko
1/4 cup chopped cashews or walnuts
2 egg whites, lightly beaten
1/2 tsp smoked paprika
How to make it 

Heat oil in a sauté pan over medium-high heat. Add 1 cup onion and cook, stirring until brown. Add mushrooms, carrot, garlic, and 1/2 tsp salt and cook until veggies are well browned, about 5 minutes. Transfer to a large bowl and let cool. Add remaining ingredients, including 1/2 cup onion, to bowl and mix. Form patties about 1/2-inch thick. Heat a large nonstick skillet over medium heat and coat with oil. Cook patties about 5 minutes per side.

Add preferred toppings. We like: veggie bacon, cheese, and lettuce.