# Smoked Black Bean Quinoa Burger > A hearty, deeply smoky vegan burger that combines black beans and quinoa for satisfying texture and protein. Smoked low and slow to infuse a robust campfire flavor, then finished hot for a crisp exterior. Canonical URL: https://www.topshelf.recipes/recipes/smoked-black-bean-quinoa-burger ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe These Smoked Black Bean Quinoa Burgers are designed to give a genuine campfire edge to a plant-based patty without leaning on processed meat analogues. The base of mashed black beans and fluffy quinoa creates the classic contrast of creamy interior and toothsome chew, while panko and ground flaxseed provide the gentle crumble and cohesion that keep the patties from turning gummy. Smoking at a low temperature for a short window lets wood flavor penetrate without drying the beans, and the quick high-heat finish builds the crust you want on a burger. What makes this version work is the balancing of texture and tone: warm sautéed onion and spices hydrate the mix and deepen the aromatics, quinoa keeps the bite lively, and the smoking step adds a savory backbone that plays beautifully with barbecue sauce, pickles, or sharp vegan cheese. It’s a recipe for backyard grillers who want a smoky, satisfying burger that holds together through handling and eating, and for cooks who want a reproducible method whether they’re using a backyard smoker, pellet grill, or a stovetop smoking technique. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 35 minutes - Total Time: 65 minutes - Servings: 4 - Difficulty: Medium - Category: Smoking ## Ingredients ### Sauté aromatics and spices - 1/2 cup Yellow onion, finely diced - 2 cloves Garlic cloves, minced - 1 tbsp Olive oil - 1 tsp Smoked paprika - 1 tsp Ground cumin - 3/4 tsp Kosher salt ### Combine beans, quinoa and binder - 1 1/2 cups Cooked black beans, drained - 1 cup Cooked quinoa - 3/4 cup Panko breadcrumbs - 1 tbsp Ground flaxseed (to bind) ## Ingredient Guide ### Smoked paprika A Spanish spice (often labeled pimentón) made from peppers dried over oak fires, giving it a distinctive smoky, sweet-to-medium heat flavor. It originates from regions like La Vera in Spain and is used widely in Spanish and Hungarian cuisine for color and smoke without charring. You can find it in most grocery spice aisles or international/Spanish sections, and online; as a substitute use regular paprika plus a tiny bit of liquid smoke or smoked salt, or use chipotle powder for heat with smoke (adjust quantities to taste). ### Panko breadcrumbs Light, flaky Japanese-style breadcrumbs made from crustless white bread, producing a much crispier, airier coating than regular breadcrumbs. They’re common in Asian cooking (Japanese tonkatsu, tempura coatings) and are sold in the Asian aisle or baking/cereal sections of supermarkets. If you don’t have panko, substitute dry regular breadcrumbs, crushed cornflakes, crushed crackers, or pulse slices of white bread in a food processor for a similar texture. ### Ground flaxseed (to bind) Finely milled flax seeds (also called flax meal) used as a vegan binder or nutritional boost with a mildly nutty flavor and slightly gritty texture. It’s commonly used to make a “flax egg” (typically 1 tablespoon ground flax + 3 tablespoons water = 1 egg) in plant-based baking and can be found in bulk bins, health-food aisles, or natural foods stores. Good substitutes are ground chia seeds prepared the same way, an actual egg if you’re not avoiding animal products, or commercial egg replacers depending on the recipe. ## Instructions ### 1. Sauté aromatics and spices Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes, then stir in the minced garlic, smoked paprika, ground cumin and kosher salt and cook 30–60 seconds until fragrant. Remove from heat and set aside to cool slightly; the warm aromatics will help hydrate the mixture. ### 2. Combine beans, quinoa and binder In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth but still a little chunky. Add the cooked quinoa, panko breadcrumbs, ground flaxseed and the cooled onion–garlic mixture; stir to combine. If the mixture feels dry, add 1–2 tablespoons water to help the flaxseed bind; the mixture should hold together when pressed. ### 3. Form and chill patties Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Place the patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm up—this improves texture and helps them hold during smoking. ### 4. Cold-smoke or hot-smoke the patties Preheat your smoker to 225°F (107°C) using hardwood chips (hickory, oak or apple work well). Arrange the chilled patties on the smoker grates and smoke for 25–30 minutes, flipping once halfway through, until they have a pronounced smoke color and hold together well. For stronger smoke flavor, smoke up to 40 minutes, watching to avoid drying. ### 5. Crisp finish and serve Finish the smoked patties on a hot grill or in a hot skillet for 1–2 minutes per side to develop a crisp edge and caramelization. Let rest for a few minutes, then serve on buns with your favorite toppings—these are great with smoky barbecue sauce, pickled onions and crisp lettuce. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 200 kcal - Protein: 6.8 g - Carbohydrates: 31 g - Fat: 5.8 g - Saturated Fat: 0.7 g - Trans Fat: 0 g - Fiber: 5.3 g - Sugar: 3.5 g - Added Sugars: 0.7 g - Cholesterol: 0 mg - Sodium: 615 mg - Potassium: 260 mg - Calcium: 54 mg - Iron: 1.8 mg - Vitamin D: 0 mcg ## Tips ### Sauté to hydrate Cook the onion and garlic until soft and slightly browned; the warm aromatics will better hydrate the quinoa and beans and prevent a raw onion bite. ### Press-test for readiness Before chilling, squeeze a bit of mixture in your palm — it should stick together; if not, add 1 teaspoon of water at a time until it binds. ### Chill to firm Refrigerating the formed patties for 20–30 minutes firms the structure so they don’t fall apart on the smoker or grill. ### Use the right woods Choose mild hardwoods like apple or oak for roughly 25–30 minutes of smoke; hickory gives intense flavor but use sparingly to avoid bitterness. ### Finish hot and fast A very hot skillet or grill for 1–2 minutes per side creates caramelization without overcooking the interior or drying the patty. ## Variations and Substitutions ### Gluten-free swap Replace panko with equal parts gluten-free breadcrumbs or quick-cooked rolled oats for a similar binder and texture without gluten. ### Chickpea-quinoa version Use mashed chickpeas instead of black beans for a nuttier flavor and firmer texture that pairs well with lemon zest and tahini sauce. ### Spicy chipotle twist Stir one finely chopped chipotle in adobo (or 1 tsp chipotle powder) into the sautéed aromatics for smoky heat that complements the smoker profile. ### Pan-smoke shortcut If you lack a smoker, add 1/4–1/2 teaspoon liquid smoke to the mix and pan-sear over medium-high heat, then finish briefly under a hot broiler for a crust. ## Notes This burger fills the gap for smokers craving a plant-based patty with real smoke depth and a meaty bite. It shines at backyard cookouts and is easy to scale for a crowd. ### Storage and Make-Ahead Store cooled burgers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze patties individually on a tray, then transfer to a zip-top bag for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of oil or in a 350°F oven until warmed through to avoid drying; if frozen, thaw overnight in the fridge before reheating. ### Serving Suggestions Serve on toasted brioche or sturdy whole-grain buns with smoky barbecue sauce, quick-pickled red onions, and crisp romaine or arugula for texture contrast. On the side try grilled corn with lime butter, a crunchy slaw with apple and fennel, or sweet potato fries; pair with a citrusy IPA or an ice-cold sparkling water with lime to cut the smoke. ## Frequently Asked Questions ### Can I use canned black beans? Yes — canned beans are convenient; drain and rinse them well and pat dry so excess liquid doesn’t make the mixture soggy. ### What if my patties fall apart on the smoker? That usually means they need more binder or chilling time; return to the bowl and add 1–2 tablespoons extra panko or a bit more ground flaxseed mixed with 1 teaspoon water, reshape, and chill before retrying. ### How can I increase the smoke intensity? Extend cold smoking time up to 40 minutes or use a slightly stronger wood like hickory in short bursts, but watch for bitterness; alternately, add a small amount of liquid smoke to the mix as a controlled boost. ### Can I bake the burgers instead of smoking? You can bake at 400°F for 15–20 minutes, flipping halfway, but you’ll miss the smoked flavor — consider adding smoked paprika and a teaspoon of liquid smoke to mimic that profile. ### Is ground flaxseed the same as an egg? Ground flaxseed mixed with water creates a gel that acts as a binder similar to an egg; use 1 tablespoon flax with 3 tablespoons water if you want a stronger binding gel per patty batch. ## Related Recipes and Guides - [Smoked Lamb Kabobs with Sumac and Pine Nut Gremolata](https://www.topshelf.recipes/recipes/smoked-lamb-kabobs-sumac-pine-nut-gremolata) - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Low-Fat Marinades & Grill Sauces](https://www.topshelf.recipes/articles/low-fat-marinades-grill-sauces) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass)