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Black Bean-Quinoa Burgers With Eggs

by Livestrong_Recipes  |  Dec 12, 2018

Black Bean-Quinoa Burgers With Eggs
Photo Credit: nata_vkusidey/ Adobe Stock
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • 1 h

Recipe courtesy of Jackie Newgent, RDN.



  • 2 cups canned black beans
  • 1 Portabella Mushroom Caps
  • 3/4 cup cooked quinoa
  • 2 egg(s)
  • 2 cloves Garlic Clove
  • 1 tsp ground black pepper
  • 1/4 tsp sea salt
  • 2 1/2 tbsp extra-virgin olive oil
  • 4 Egg
  • 1/4 cup Kimchi Cabbage
  • 2 stalk scallion(s)


1 Preheat the oven to 375°F.
2 Roughly mash the beans in a large mixing bowl. Remove the stem, scrape off the gills, and finely chop the portabella cap. (Makes 1 cup; 3 ounces chopped mushroom.) Add the mushroom, quinoa, eggs (or vegan egg replacer), garlic, pepper, and salt to the mashed black beans and stir until well combined.
3 Form the mixture into four balls; place onto a large unbleached parchment paper-lined baking sheet. Pat with your fingertips into four (3¾-inch-diameter) patties. Drizzle the patties with 1 tablespoon of the oil. Bake for 30 minutes. Very gently flip over each burger, drizzle with another 1 tablespoon of the oil, and bake until crisped, firm, and well browned, about 15 minutes more.
4 Meanwhile, heat the remaining 1/2 tablespoon oil in a large (PFOA-free) nonstick skillet over medium. Add the eggs and fry until desired doneness.
5 Top each burger patty with the kimchi and an egg. Sprinkle with the scallions. Serve with naturally-brewed soy sauce on the side, if desired.