These black bean veggie burgers have become one of my go-to meals since beginning a 24-day vegan challenge on December 1st. I have been enjoying these burgers so much that I decided to share my recipe with you! These patties are easy to put together and the ingredients are VERY inexpensive. Win, win!
Black beans are the base for this burger. You can usually buy a can for 99 cents if not a little less. Yay!! As if the price weren’t enough there are also the added nutritional benefits – protein and fiber being chief among them. When not eating any animal proteins, beans are a great substitute because they naturally contain a good amount of protein and no saturated fat. And fiber is something I think most people could always use a bit more of…if you know what I mean. #StayRegular 😉.
Aside from the aforementioned black beans, these burgers are also loaded with some yummy vegetables. I used green peas, carrots, and broccoli florets but you can add asparagus, beets, or some other vegetables. I also threw in two types of mushrooms because they add a nice weight to the patties and because I just love mushrooms. Mushrooms have great anti-oxidant properties and some reports state they may help prevent certain types of cancer. Another reason to eat your shrooms!
Black beans don’t have a strong taste in and of themselves which is part of what makes them a great canvas to build your veggie burgers on. It also means they need some assistance in the flavor department. I love bold flavors so I took this opportunity to add lots of yummy spices. You can add or omit any of the spices I used. These are just a starting off point in case you’re not sure where to begin. Feel free to put your own spin on these black bean veggies burgers!
Black Bean Veggie Burgers
- Food processor
- 2 cans Black beans 15.5 ounces each, drained and rinsed
- 2 Carrots Diced
- 1/4 cup Green peas
- 1/4 cup Broccoli florets Chopped
- 1 clove Garlic
- 1/4 cup Onion Chopped
- 1 tbsp Tomato paste
- 1 cup Breadcrumbs
- 1/4 cup White button mushrooms Chopped
- 1/4 cup Cremini mushrooms Chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 3 tbsp Chia seeds
- 1 tsp Water
- Drain and rinse the black beans. Let the excess water drip off and then pat them dry with a paper towel. You want to soak up as much of the water as possible.
- Over medium heat saute both kinds of mushrooms, carrots, onion, and garlic. After about three minutes remove the ingredients leaving before whatever moisture was released and add to the black beans.
- To your food processor add the black beans, sauteed veggies, and chopped broccoli florets. Blend until a sort of black bean paste has formed. This should take no more than 2 minutes.
- Add the contents of the food processor to a mixing bowl along with all remaining ingredients and mix with a spoon. I find it easier to use my hands (just make sure they are clean). Taste the mix and add more seasoning if you feel necessary.
- Form 6 uniform patties. I use a food scale but you can also eyeball them.
- Pan fry in a non-stick skillet for about 2-3 minutes on each side. Top with your favorite burger toppings including a slice of vegan cheese and serve.
- Combine chia seeds and water in a small bowl and let sit for 15 mins. The seeds and water will form a gel that will act as a binding agent in lieu of an egg.
-Use any spice and seasoning combinations you choose. Get creative!
-I topped my burger with smashed avocado, red onion, and tomato. Any other burger toppings will most likely work as well including my favorite vegan cheddar cheese.
I hope you try and enjoy these black bean veggie burgers EVEN if you’re not plant-based. It’s nice to give your digestive system a break from meat every now and then 😊. If you’re in the mood for another hearty meal with or without meat check out my Potato Leek Soup with Sausage – sausage optional!
Happy cooking, happy eating 😊!