Home Veggie Burger Recipes Satisfying Mexican Black Bean, Quinoa and Turkey Burger

Satisfying Mexican Black Bean, Quinoa and Turkey Burger

by Jennifer McDonald
Mexican Black Bean, Quinoa and Turkey Burger

I’ve done it! I’ve found a way to get my kids to eat black beans! This Mexican Black Bean, Quinoa and Turkey Burger recipe is nutritious and loaded with fibre. If you’re trying to watch your weight, eat the patty with toppings wrapped in lettuce!

I’m not a vegetarian, and there’s no way my kids would eat veggie burgers without turning their nose up (and honestly, I’m not a fan either), so I added turkey into this recipe, not only because it makes the quinoa and turkey burger taste great while still being good for you, but because it makes the burger patties stay together really nicely!

Mexican Black Bean, Quinoa and Turkey Burger

Satisfying Mexican Black Bean, Quinoa and Turkey Burger

Jennifer McDonaldJennifer McDonald
I love how satisfying this Mexican black bean, quinoa and turkey burger is. This is a very easy recipe you can always make at home.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 278 kcal


  • 1 cup ground turkey lean
  • 1 cup black beans
  • ½ cup quinoa cooked
  • 1 small egg
  • ¼ cup feta cheese crumbled
  • ¾ teaspoon cumin
  • 2 teaspoons tomato paste
  • ¼ cup white onion fine diced
  • ¼ cup cilantro chopped
  • ½ cup corn cooked
  • ½ teaspoon garlic minced
  • cup green onions diced
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes
  • 1 teaspoon chipotle minced


  • Put black beans in a bowl and smash with a fork or potato masher (it’s okay if some are left whole).
  • Add turkey, cooked quinoa, tomato paste, feta, cilantro, egg, salt and pepper, then mix.
  • Get a dry pan without searing hot (it should be smoking) and add frozen or fresh cooked corn to the pan. Do not stir the corn. Let it sit for a minute or so until it starts to pop (be very careful here. The corn tends to pop right out of the pan, and I’ve been hit with hot corn before! I suggest hovering a lid over the pan so the corn hits that and goes back into the pan). Give the pan a shake (the corn should be browning in parts but not burning).
  • Once you have colour on the corn, turn the heat down to low and add olive oil, onion, garlic, green onion, cumin, red pepper flakes and a little salt. Sauté for a minute or two until onion is soft and garlic is fragrant.
  • Remove from heat and add into the mix.
  • Refrigerate mix for 2 to 3 hours minimum.
  • Form into patties.
  • Get a pan hot with enough oil so the burgers won’t stick. When the pan is hot, add the patties and cook 4 to 5 minutes per side or until golden brown on both sides and cooked through the middle.


Calories: 278kcalCarbohydrates: 31gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 75mgSodium: 469mgPotassium: 568mgFiber: 7gSugar: 2gVitamin A: 319IUVitamin C: 3mgCalcium: 87mgIron: 3mg
Have you tried this recipe?Let us know what you think!

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