Black bean veggie burgers

Let me start this one by saying I am definitely not a vegetarian.

I am, however, up for a challenge. Despite the enormous sweet tooth I call a head, I live a pretty healthy lifestyle. My life is basically salad and chicken until I hit the weekend and dive into pizza or bibimbap or burgers, juicy burgers.

Given the choice, I will always wrap my mitts around a beautiful, beef (or turkey!) burger before taking the vegetarian option, however, I am a huge fan of black beans.

They are just so versatile.

I knew I could find a way to work them into a delicious veggie burger.

They are already my bean of choice for just about every recipe that calls for beans: chili, black bean brownies (duh), enchiladas… The list goes on.

This recipe was a total experiment, one I’m proud to say had a happy result.

It took a lot of mashing and seasoning and even grilling up a miniature meatball-sized patty, then seasoning again before cooking them up.

I served mine in pita bread with guacamole, with some sweet potato and roasted veggies on the side. The next day for lunch, I had the burgers san bun with some tzatziki. 

I should add that this recipe is absolutely massive. It’s easily enough food for your next veggie-friendly dinner party. I ended up sharing them, but next time I’ll pack some away in the freezer. I loved these burgers, but I just can’t eat the same thing four nights in a row.

Also, if you’re a vegan this recipe can easily be made without eggs. Just substitute your favourite egg alternative, like a flax egg or tofu. 

Do you have a favourite veggie burger recipe? I’d absolutely love to know in the comments!

Black bean veggie burgers 

2 cans black beans
1 cup basmati rice, cooked
1/2 cup bread crumbs
1 cup  finely chopped onion
2  large eggs
1 tbsp minced garlic
1 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tbsp salt
1/2 tsp ground coriander
1 tbsp sweet chili sauce
1 tsp hot sauce
1/4 cup cilantro


Cook your basmati rice first and set aside to cool, taking care to ensure it doesn’t dry out. Leave the cover on to trap the steam!

Start by rinsing and draining your black beans. This is an absolute necessity! You’ll also want to have a potato masher on hand, or a pastry cutter in my case!

Combine your beans, rice, eggs, onions and bread crumbs first in a large mixing bowl. Mash them thoroughly with your mashing instrument. If you have a food processor, you are the luckiest person ever, and you can pulse these ingredients until combined.

When your beans are mashed, the mixture will have a doughy texture, but you’ll still be able to make out a few beans. Don’t mash them to a pulp.

Incorporate your garlic, oregano, cumin, cayenne, salt, ground coriander, sweet chili sauce, hot sauce and cilantro. I used my pastry cutter for this.

Shape your burgers into 16 small patties. This recipe makes enough to serve two patties each to eight people. You could do larger ones, but I wanted a faster cook time and better portion sizes.

Pour 1-2 tbsp of the oil of your choice into a large pan on the stove.

When the pan is warm and the oil begins to move on it’s own across the pan, add the patties.

Cook each one roughly 6-8 minutes on each side. Because they have no meat, they will be a bit crumbly, but they should hold together. They should be just beginning to brown on the outside.

Serve with your favourite toppings. My personal favourite was tzatziki.

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