BBQ Black Bean & Mushroom Veggie Burger

You don’t have to turn the stove on when you’ve got these grillable BBQ Black Bean Burgers. They are perfect for BBQ season. Good sources of protein with the black beans, quinoa and pumpkin seeds. These burgers are also gluten-free, contain alot of vitamins and minerals and also healthy fats. Serve with sweet potato fries, on a warm bun with toppings or on a salad! You can also bake these in the oven or stove top. You can also freeze these burgers.

Servings 8-10

Calories 309 kcal


  • 1 cup quinoa (rinse and cook) 1 1/2 cups water to 1 cup quinoa
  • 1 can of 19oz black beans mashed
  • 1 cup of walnuts or pumpkin seeds
  • 2 cups of mushrooms chopped
  • 3-4 cloves of garlic chopped
  • 1/2 yellow onion chopped
  • 1 flax egg (instructions below)
  • 1/2 cup oat flour or spelt or brown rice flour
  • 5 Tbsp smoky BBQ sauce
  • 2 Tbsp whole grain Dijon mustard
  • 2 tbsp avocado or extra virgin olive oil
  • Salt and pepper to season
  • small tsp cumin
  • 1/2 tsp chili pepper or to taste


  1. Cook your quinoa. Usually 1 1/2 or a little more water to 1 cup of rinsed quinoa. Cook for about 10 minutes, until fluffy.
  2. In a large frying pan with oil cook onions, garlic and mushrooms for about 10 minutes.
  3. Make flax egg and put in the fridge for 10 minutes.
  4. Ground your nuts and oats in a food processor and mash your beans. (Can use your hands or fork>)
  5. Add beans, nuts, oats, quinoa, mushroom, onion & garlic mix, BBQ sauce, Dijon, flax egg, salt, pepper, cumin and chili peppers to a large mixing bowl.
  6. Mix thoroughly and season accordingly. You can use your hands or a fork
  7. Use 1/3 full cup to measure patties
  8. Grill burgers for about 10 minutes. Grill each side. You can also bake them or cook on stove top
  9. Serve on a warm bun, or 1 slice of bread or with sweet potatoes.

Recipe Notes

For flax egg take 1 Tbsp ground flax seeds and mix with 3 Tbsp filtered water. Set aside for 10 minutes Top with caramelized or pickled onions, tomato, lettuce, vegan (or non-vegan) dijon mustard, goat cheese (or vegan cheese) sliced pickles.

You can freeze these burgers.