Black Bean Veggie Burgers
Black Bean Veggie Burgers are hearty, smoky, and full of nutrition.They combine mashed black beans, veggies, and spices for a tasty meatless meal.Crispy on the outside and tender inside, they’re perfect for any occasion.A healthy, high-protein option that everyone will love.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup breadcrumbs (or oat flour for gluten-free)
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 1 small carrot, grated
- 1 egg (or 1 flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder (optional)
- 2 tbsp olive oil (for cooking)
- Salt and pepper, to taste
For Serving:
- 4 burger buns
- Lettuce, tomato, avocado, or pickles
- Cheese or vegan cheese (optional)
- Ketchup, mayo, mustard, or chipotle sauce
Instructions
- In a large bowl, mash black beans until mostly smooth with some chunks remaining.
- Add onion, garlic, carrot, breadcrumbs, egg (or flax egg), and spices. Mix thoroughly to form a thick mixture.
- Shape the mixture into 4 burger patties.
- Heat olive oil in a skillet over medium heat.
- Cook each patty for 4–5 minutes per side, until golden brown and crisp.
- Serve on toasted burger buns with your favorite toppings and condiments.
Notes
- Chill patties for 15 minutes before cooking to help them hold shape.
- If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of water or olive oil.
- Use cooked brown rice or quinoa instead of breadcrumbs for extra nutrition.
- Store leftover patties in the fridge for up to 3 days or freeze for later use.
- These burgers pair beautifully with sweet potato fries or salad.