Black Bean Veggie Burgers

Black Bean Veggie Burgers

4.2 of 5 (33)
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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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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
    18 of 19 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
    15 of 21 people found this review helpful
    Nice to find a veggie option that doesn't include soy. - 7/6/13

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  • Incredible!
    6 of 6 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!
    4 of 4 people found this review helpful
    Easy and yummy! - 8/28/13

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  • Incredible!
    3 of 12 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

    Was this review helpful?   yes  No
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