Homemade Black Bean Veggie Burgers
Featured in Allrecipes Magazine

Homemade Black Bean Veggie Burgers

2106
LAURENMU 38

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients

35 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

2106
  1. 2895 Ratings

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Most helpful

I love these burgers. Let me tell you how to keep them from falling apart, though. First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onio...

Most helpful critical

As written, this recipe is NOT 5 stars (hence my 3 star rating). I made this exactly as written and ended up with a veggie burger that was too wet to hold together in a patty and had an odd spic...

I love these burgers. Let me tell you how to keep them from falling apart, though. First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onio...

Delicious and easy! I substituted red bell pepper for green and used rolled oats instead of bread crumbs. I reduced cumin to 1 tsp and used 2 eggs. Following the advice of others, I blended e...

One of the best dishes I made this month! You can substitute or add corn kernels to the burgers for more texture and flavor, but not necessary! Tastes very healthy since I baked them in the oven...

If you love black beans, you'll love this recipe. My recommendation however, is to use whole-wheat Ritz crackers, instead of breadcrumbs. They add much more flavor. Also, with any recipe, I wo...

Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don't have a food processor so ...

Great recipe! Two eggs is the way to go, no falling apart and not dry. I used all ingredients but also used corn. I advise that you make sure to add salt and pepper and the spices to the bean...

Mmmmm-so good we decided to freeze the rest of the batch for an easy, reheat meal during the week. I doubled the recipe and added 1/2 cup cooked brown rice with the breadcrumb step to give the b...

As written, this recipe is NOT 5 stars (hence my 3 star rating). I made this exactly as written and ended up with a veggie burger that was too wet to hold together in a patty and had an odd spic...

Fun to make! I have already made it twice in the past 3 weeks. I use eggbeaters instead of real eggs, and 1-1.5 eggs (1/4-3/8 cups) seems to form the perfect consistency. I also added cilantro ...