In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture.
In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the cooked vegetables to the bowl with the mashed black beans. Add the cooked quinoa, rolled oats, chili powder, cumin, smoked paprika, cayenne pepper (if using), soy sauce (or tamari), salt, and pepper. Mix well to combine.
If desired, add chopped cilantro and lime juice to the mixture and stir to combine.
If the mixture is too wet, add more rolled oats, one tablespoon at a time, until the mixture holds its shape.
Form the mixture into burger patties, about 1/2 inch thick.
Heat a skillet or grill pan over medium heat. Lightly oil the surface.
Cook the burger patties for about 5-7 minutes per side, or until they are heated through and browned.
Serve the quinoa black bean burgers on burger buns with your favorite toppings, such as lettuce, tomato, avocado, and salsa.
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For a firmer burger, refrigerate the patties for 30 minutes before cooking.
You can also bake the burgers in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
These burgers can be made ahead of time and stored in the refrigerator for up to 3 days.
• Main Course (American Vegetarian)
• Approximately 350-400 calories
• 20 minutes (Easy)
• 40 minutes
• 8-12
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