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Laura Prepon's Burger

Vitalite™ Cheddar Style Stuffed Southwestern Black Bean and Quinoa Burgers

Laura Prepons Burger
  • Prep
    25 mins + refrigeration
  • Total
  • Serving

Laura Prepon’s Vitalite™ Cheddar Style Stuffed Southwestern Black Bean and Quinoa Burgers


Southwestern Spice Blend (little less than 1/2 cup):
  • 1/4 cup chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper
Vegan Spicy Aioli:
  • 1/2 cup vegan mayonnaise
  • 1 clove garlic, grated
  • 2-3 tablespoons favorite hot sauce or to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 small yellow onion, diced (1/2 cup)
  • 1/2 green bell pepper, seeded and diced (1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons Southwestern spice blend
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cooked and cooled quinoa (about 1/2 cup raw quinoa with 1 cup water)
  • 1/4 cup chickpea flour
  • 1/6 cup + 6 tablespoons Vitalite™ Shredded Cheddar Style Cheese, divided
  • 1 ripe avocado, thinly sliced and salted to serve
  • Sliced ripe tomatoes, to serve
  • 1 head bibb lettuce, leaves separated
  • Kosher salt and freshly ground black pepper, to taste


For the Southwestern Spice Blend:

In a small bowl combine the chili powder, garlic powder, smoked paprika, cumin, onion powder and cayenne pepper. Stir to combine. Store in an airtight container at room temperature for up to three months.

For the Vegan Spicy Aioli

In a small bowl, stir together the vegan mayonnaise, garlic and hot sauce. Store in an airtight container in the refrigerator for up to a week.

For the Burger:

Heat a medium sauté pan over medium heat with 1 tablespoon olive oil. Add the onion and bell pepper and cook until softened, 3-4 minutes. Add the garlic and Southwestern spice blend during the last minute of cooking to toast the spices. Season with salt and pepper. Remove to a bowl to cool to room temperature.

In a large bowl, add the black beans and mash two-thirds of them into a paste-like consistency using a potato masher. Add the cooled veggies, quinoa, chickpea flour and 1/2 cup Vitalite™ Shredded Cheddar Style Cheese. Season with salt and pepper then stir to combine.

Form four packed 1/2 cup patties. Make an indentation in the center of the patty with your thumb and add 1 1/2 tablespoons of Vitalite™ Shredded Cheddar Style Cheese. Close the patty so the cheese is hidden inside and shape into a 3/4-inch thick round. Repeat with remaining black bean mixture and cheese. At this point, you can either cook immediately or cover and refrigerate for an hour or two.

When ready to cook, heat a large cast iron skillet or heavy-bottomed nonstick sauté pan over medium-low heat. Add the remaining 2 tablespoons olive oil and swirl to coat the pan. Sear the patties until golden brown on both sides, 4-5 minutes per side.

Remove to a plate. Feel free to plate your burger on a gluten-free bun or on top of bibb lettuce. Top the patty with Spicy Aioli, tomato and avocado. Serve.

Tip: If you want to make these burgers in the oven, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the patties onto the baking sheet and lightly rub with olive oil. Bake for 14 to 16 minutes, flipping halfway through until golden brown and warmed through.

About Laura Prepon

Laura Prepon is an actress, director, cooking enthusiast, creator of the PrepOn Kitchen culinary line and Vitalite™ ambassador. Prepon is partnering with the Vitalite™ brand to showcase some of her favorite ways to incorporate plant-based cheese into family meals.

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