Black Bean Veggie Burgers

Have you seen that commercial for Bud Light that features a man tailgating and cooking a quinoa burger?  If you haven’t, you can check it out here.  It’s worth it, because it’s hilarious.  Ok, so it’s kind of off topic, but it reminds me of veggie burgers.  Close to the end of the commercial, his friends ask him what he is cooking.  He responds with a thought “It’s a Cuino!”  Because he doesn’t really know what it is, or how to pronounce Quinoa.  (It’s keen-wah by the way.)  So what IS in a veggie burger?  Lots of wonderful things that make it super tasty.

This is another recipe that I’ve been wanting to tackle for a long time, and now that I have, I’m excited to create tasty variations on this first draft.  And in no way do I mean that this recipe needs revision, by calling it a first draft.  It’s really tasty.  I’m also surprised by how easy it was to make.   Making veggie burgers at home has been kind of an intimidating enigma in my mind, which is why I’ve put it off for so long.  It’s too bad that I have put it off, because if I hadn’t, I probably would have a lot more versions now!

Black Bean Veggie Burgers

1 15.5 oz can of black beans

1 15.5 oz can of garbanzo beans

½ cup bread crumbs

3-5 carrots shredded

½ cup frozen or canned corn

1 teaspoon garlic salt

1 teaspoon Cajun seasoning

1 tablespoon olive oil

1.  Drain and rinse the beans, and add to a bowl.  Mash with a potato masher or fork until about two-thirds of the beans are mashed.  You want to keep a little of the bean texture in the patty.

Black BeansGarbanzo BeansMash the beansMash the beans

2.  Add the bread crumbs, corn (rinsed), shredded carrots, spices, and egg.  Mix well.  You will notice that after I shredded the carrots, I cut them crosswise to make them bite-sized.  This makes for a crunch in the veggie burger.  If you want a smoother texture, use a cheese grater to shred the carrots.  It’s not necessary, but you may mix the ingredients a before you add the egg and spices.

Bread CrumbsBread CrumbsCornCornShredding CarrotsShredding CarrotsShredding CarrotsSpicesEgg

3.  Form the mixture into patties.

Form into pattiesForm into patties

4.  Heat a pan on medium heat and add a small amount of olive oil to the pan.  When the pan is hot, cook the patties until well browned, about 6-8 minutes.

Cooking the veggie burgersCooking the veggie burgersVeggie BurgersVeggie Burgers

5.  Serve hot by itself, or on a thinwich.

384 Calories, 7.4g Fat, 62.8g Carbohydrates, 19.4g Protein  *Note:  This calorie count does not include thinwiches or bread.

This is a pretty easy recipe to throw together.  I hope you give it a try!  Until next week, SPFers!  Stay happy and healthy.

Have you ever made veggie burgers at home before?  Tell us about it in the comments!

9 thoughts on “Black Bean Veggie Burgers”

  • Thanks for the recipe, Crystal. There are so many ways you can play with this recipe. If you crave Indian, add cumin, turmeric, ginger, maybe some cardamom. For Mexican, cumin (once again!), lime, oregano, and even chipotle if you like some fire.

    Have you tried recipes for those of us who are gluten-free? Chickpea flour might be a good substitute for breadcrumbs.

    • Thanks Shirley! I agree! I’m excited to mix it up myself and come up with some new combinations. I love your suggestions!

      I just used some almond flour in a scone recipe and it turned out really well, so maybe that would also be a suitable substitute. I’ve never used chickpea flour – I may have to try it the next time I make this recipe.

    • Thanks Heather! I haven’t tried to freeze them, but I think they would be ok. Maybe wrap them in plastic wrap and again in foil for extra protection!

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