Bean Burgers

Bean Burgers


"A fried vegetarian bean burger made with great northern beans. This recipe makes a lot, so stock up the freezer unless you are feeding a crowd. Serve in pitas or on hamburger buns with your favorite burger toppings."


3 h servings 249 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
  3. Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
  4. Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.
  5. Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns.
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  1. 14 Ratings


the burgers were great but the recipe was a little too complicated for my tastes

There were a HUGE hit with my family. Even with my picky 14 year old! They were glad there were extras so they can have them for lunch tomorrow. They did take quite a bit of prep, but all the... stole my family recipe!! I always have soaked cooked beans on hand. Soak them in slowcooker and then just turn on in am. Everything goes in food processer at night. I don't us...

I really enjoyed this recipe. It does take a quite a bit of work so if you're lazy in the kitchen..move on, lol. It does make a lot however so all that work pays off when you easily pull out l...

They were really tasty. My carnivorous boyfriend declared that this recipe was a keeper. They were time consuming, but as long as you know what you're in for, it's not too bad. The recipe is a b...

I made this, but subbed black beans for northern beans and cumin for liquid smoke. So, the flavor was different, I will speak for the consistency. It was good and both of my picky eaters aged ...

I thought these were awful--and waaaay too hard to make.

First - Dry beans take much longer than 1 1/2 hours to cook. Now - Once you have the beans cooked, the mixing process goes fairly quick. The bean goop could also be used as a dip or sandwich sp...

northern beans long prep