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Black Bean-Quinoa Burgers With Eggs

by Livestrong_Recipes  |  Feb 8, 2019

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.
3 Prepare the portobello cap by removing the stem, scraping off the gills, and finely chopping. Add the mushroom, quinoa, eggs (or vegan egg replacer), garlic, pepper, and salt to the mashed black beans and stir until well combined.
4 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.
5 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.
6 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.
7 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.