Vegan Black Bean and Quinoa Burgers with Mango Salsa

These lentils and quinoa burgers have a good texture and go well in a soft bun or served on their own with the mango salsa. They can be delicate to handle at first but will firm up if you chill it in the fridge before cooking.

Serves: 4 to 6


For the burgers
  • 200g canned black beans
  • 125g quinoa
  • 1tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, grated
  • 2tsp ground cumin
  • 40g breadcrumbs
  • 2tbsp chopped fresh parsley
  • 3tbsp tomato puree
  • 1tbsp soy sauce
  • 1tbsp nutritional yeast
  • 2tbsp peanut butter
  • Sea salt and black pepper
  • Cornmeal or oats, for coating
  • Olive oil, for frying
For the mango salsa
  • 1 just ripe mango, peeled and chopped
  • 1 medium red pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 2tbsp lime juice
  • 1tbsp pineapple juice or orange juice
  • Sea salt and black pepper
  • chopped fresh coriander, to garnish


  1. Combine all the ingredients for the salsa into a bowl. Give it a little mix and set aside. 
  2. Put the quinoa in a saucepan of boiling water. Reduce the heat and simmer until soft, approximately 20 minutes. 
  3. Drain and cool quinoa. Use a potato masher to break down the black beans together with the quinoa.
  4. Heat the oil in a frying pan, add the onion and cook over a medium-high heat for 5 to 7 minutes or until it is soft. 
  5. Stir in the carrots and cumin and cook for 2 minutes. Remove from stove and let it cool for a few minutes. 
  6. Combine the black bean quinoa mixture with the onions and carrots. Stir in the breadcrumbs, parsley, tomato paste, soy sauce, nutritional yeast and peanut butter. 
  7. Knead the mixture with your hands until it sticks together. Form the mixture into 8 burger patties. 
  8. Coat each burger patty in a little cornmeal or oats. 
  9. Place the patties in the freezer for 10 minutes. 
  10. To serve, heat 1 tablespoon olive oil in a frying pan and fry the burgers over a medium low heat until crisp and golden on each side, approximately 4 to 5 minutes. 
  11. Serve on a soft bun with mango salsa.
  12. Enjoy!