Simple Black Bean Veggie Burgers
These black bean veggie burgers are easy to make with canned beans and a few fresh ingredients.
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Ingredients
- 2 15oz cans black beans, rinsed & drained
- 1 ¼ teaspoons garlic powder*
- 1 teaspoon chili powder*
- 1 teaspoon cumin*
- ½ teaspoon ground paprika*
- ½ teaspoon salt*
- ¼ bunch cilantro, finely chopped
- ½ bell pepper, finely chopped
- ¼ onion (or a medium shallot), finely chopped
- 1 large carrot, grated
- ½ cup breadcrumbs or quick oats
- 1 egg
Instructions
Make the burgers:
- In a large mixing bowl, gently mash the black beans with a fork or a potato masher. Add the seasonings and chopped cilantro and mix to distribute the seasonings well into the black bean mixture.
- Add the peppers, onion, carrot, bread crumbs, and egg to the bowl. Mix to combine. With your hands, form six round patties.
Cook:
- Heat a large non-stick or cast-iron skillet over medium heat. Once hot, add a little oil or spray. Place a few patties on the pan, space permitting, and cook for 5 minutes. Flip over and cook for an additional 5 minutes on the other side. Remove from the pan.
- Serve these black bean patties in a bun along with your burger add-ons like lettuce, tomato, and pickles.
Store:
- Leftover black bean burgers can be kept in the fridge for up to 4 days and frozen, in a freezer-safe bag, for up to 3 mon
Notes
Seasonings:
- Make it easier and swap all the seasonings for 1 ½ tablespoons of taco seasoning instead.
- Make it spicy: swap the seasonings for 1 tablespoon Cajun seasoning or Blackened seasoning.
Nutrition
Serving: 1 burger | Calories: 161kcal | Carbohydrates: 27g | Protein: 10g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 219mg | Potassium: 419mg | Fiber: 9g | Sugar: 1g | Vitamin A: 2261IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 3mg
