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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.7 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Black Bean Veggie Burgers calories by ingredient
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Black Bean Veggie Burgers

Submitted by: CHEF_MEG
Black Bean Veggie Burgers

Introduction

Packed with fiber and a serving of veggies, these burgers are flavorful and easy to make. Top them with your favorite condiments, just as you would a beef burger. Packed with fiber and a serving of veggies, these burgers are flavorful and easy to make. Top them with your favorite condiments, just as you would a beef burger.
Number of Servings: 4

Ingredients

    2 tablespoons olive oil, divided
    1 small onion, finely chopped (about 1/2 cup)
    2 cloves garlic, minced
    2 medium carrots, shredded (about 1 cup)
    1 Anaheim or jalapeno pepper, cored and finely chopped
    1 (14.5-ounce can) black beans, drained and rinsed (about 1 1/2 cups)
    1/2 cup old-fashioned rolled oats
    1/4 cup chopped parsley
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1/4 teaspoon black pepper
    1/4 teaspoon hot sauce

Tips

No parsley? Swap in 1/4 cup chopped fresh spinach.

Double the recipe and freeze half for later. Stack the uncooked burgers between sheets of parchment and then place in a sealed plastic bag.

Thaw in the refrigerator and cook as desired.


Directions

Place a large nonstick skillet over medium heat and add half the olive oil. Add the onions and garlic cook for about 4 minutes, stirring occasionally, until they have softened. Add the carrots, cook another 2 minutes, and then add the pepper. Cook for 2 more minutes.

Meanwhile, in a large mixing bowl stir together the beans, oats, parsley, spices, hot sauce and remaining oil.

Remove the vegetables from heat and fold into the bean mixture.
Either mash using a potato masher or transfer to a food processor and pulse a few times. The texture should be half pureed, half chunky. (Pureeing them entirely will yield a gummy burger.)

Refrigerate mixture for 30 minutes or overnight.

Preheat a large nonstick skillet over medium heat.
Remove the burger mixture from the fridge and divide into four portions. Pat each burger into a 4-inch flat circle, using a sheet of parchment or plastic wrap if needed.

STOVETOP DIRECTIONS: Coat the skillet with cooking spray, and place the burgers in the pan, careful to leave space between each one.
Cook for four minutes per side, carefully flipping using a thin spatula.

OVEN DIRECTIONS:
Bake at 375 degrees for 20 minutes on a greased baking sheet, flipping halfway through the cooking process. Spritz the tops with cooking spray for a crispier exterior.

Serving Size: Makes 4 burgers






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Member Ratings For This Recipe


  • Very Good
    12 of 13 people found this review helpful
    I didn't change a single ingredient and it was delicious. Thank you. - 8/1/13

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  • Very Good
    8 of 14 people found this review helpful
    Nice to find a veggie option that doesn't include soy. - 7/6/13

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  • Incredible!
    4 of 4 people found this review helpful
    I made them w/ kidney beans because that's what I had on hand and they were very good! I baked them. - 8/23/13

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  • Incredible!
    2 of 2 people found this review helpful
    Easy and yummy! - 8/28/13

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  • Incredible!
    2 of 9 people found this review helpful
    1 c blk beans, brown rice, 1spiced w 1 clove garlic minced, 1/4c onion, 2T avocado, 1t chili powder, 1/2t oregano, 1/2t basil, 1/4 t grd cumin, 1/4t grd red pepper, 1t seasalt, 1T chia seeds. Combine in med bowl, makes 4 patties. Oil grill w/olive oil - cook ti' crispy. Yum! Serve on Udi Bun-FixNEat - 8/23/13

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  • Incredible!
    2 of 5 people found this review helpful
    I buy a ready made bean burger, but it is high in sodium. It is nice to see a recipe where I can cut the sodium out by using canned beans made without salt. I look forward to trying this with all sorts of beans and spices. Thank you, - 8/1/13

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  • Good
    1 of 3 people found this review helpful
    I love bean burgers have been having the Morning Star chipotle burgers that have 210 calories but this sounds awesome and you can add or delete items to make them even more healthy thanks for sharing will be making these - 8/3/13

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  • Non-vegan husband rated it a 3 and said ok to make again. 22 yr old vegan son rated it a 5. I liked it too. I made like the recipe, but without the peppers and hot sauce. I also didn't have any parsley. I am going to try doubling it and freezing. I got 5 burgers. - 7/3/14

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  • I tired this last night, very good. Better than buying frozen veggie bugers. I would add more hotness to this, but will make these again for sure and freeze them ahead of time. - 5/5/14

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  • 0 of 3 people found this review helpful
    will try this without hot sauce and pepper. sounds good - 9/21/13

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  • 0 of 4 people found this review helpful
    Worth trying--it doesn't contain soy! - 8/23/13

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  • 0 of 4 people found this review helpful
    can't wait to make for me & my newly vegetarian 14 year old. :) - 8/23/13

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  • Very Good
    0 of 3 people found this review helpful
    could you do this with kidney beans, or chickpeas? they do look tasty,
    - 8/23/13

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  • 0 of 2 people found this review helpful
    can regular (not canned) black beans be used? and if so how would the recipe instructions change? TY - 8/23/13

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  • 0 of 5 people found this review helpful
    Have to try this - 8/2/13

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  • 0 of 5 people found this review helpful
    Will definitely try this! - 8/1/13

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  • Very Good
    0 of 9 people found this review helpful
    looks like a winning burger!! - 7/23/13

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  • 0 of 10 people found this review helpful
    hm. very interesting. thank you - 7/12/13

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