Quinoa Tandori Black Bean Burgers

The best veggie burger ever!

Make these irresistibly delicious Quinoa Tandori Black Bean Burgers at your next summer gathering. Vegetarian and packed with nutrients, this recipe will satisfy even the most die-hard meat eaters.


1 15-oz can black beans, rinsed and drained
1 cup cooked quinoa
2 tbsp coconut oil
5 cloves garlic, minced
½ large onion, diced
½ red bell pepper, diced
¼ tsp cumin
½ tsp smoked paprika
½ tsp red pepper flakes
¼ tsp sea salt
1 cup cilantro leaves, loosely packed
1 cup bread crumbs (optional)


Preheat the oven to 350˚F. Boil 2 cups of water, and when bubbling pour in 1 cup of quinoa and cook until done.

In the meantime, sauté the onion, bell pepper, cumin powder, paprika and red pepper flakes, in ½ tbsp. of coconut oil until cooked through. Add the garlic and sea salt and sauté for a minute or two more; turn off heat and set aside.

Next, in a food processor, add the beans and cooled veggies. Pulse until just combined. Then add the cooked quinoa and cilantro and again pulse until combined. Refrigerate for at least 5 minutes to let cool in order to work with better.

Hand form into palm-sized burger patties and coat each side of the burger in bread crumbs (optional).

Prepare a baking pan with parchment paper and bake for 20-30 minutes, until the burgers are firm and cooked all the way through.



Karlie and Natasha Knutson are holistic nutritionists, sisters, best-friends, and co-founders of Lettuce Change Nutritional Services Inc. It’s their mission to share in their knowledge of optimal health, and to empower people to take their health into their own hands through the healing power of whole foods. For without good health, nothing else really matters. Karlie and Natasha teach educational, plant-based cooking classes, and create delicious, and nutritious pre-made meals for families and clients in Lakefield Ontario and surrounding areas. Expect to find these sisters working in their garden, caring for their pets, and of course at the local farmers market.