Black bean veggie burger.

I’ve had bean burgers before but they’ve always been missing something in my opinion.  So with that, I opted to create my own recipe to see if I can knock it out of the park.  I didn’t tell anyone in my family, expect my youngest daughter, who helped me make these. I wanted to gauge the opinions of my carnivores.  The result… they loved them.  Now of course, I’m not fooling anyone because the texture of meat is, of course, way different than a ground up bean but I have to admit, they are full of flavor and a great meatless option to add to your recipe repertoire.


1 15 oz can of low sodium black beans, drained and rinsed
1/2 c of corn kernels
1/4 c roasted red pepper, diced
1/4 c of cilantro leaves
1/2 diced jalapeño
1 egg
1 c of Panko bread crumbs (or regular) + extra if the mixture is too wet
1/2 tsp of garlic powder
1/2 tsp of cumin
1 tsp of olive oil
Salt and pepper

In your food processor, add beans, corn, roasted red peppers, cilantro  and jalapeño.  Pulse about 5-7 times.  Still should be quite textured but NOT mushy!  Transfer to a mixing bowl.  Then add the egg, bread crumbs, garlic powder, cumin, olive oil and salt and pepper.  Mix with clean hands.  If the mixture is too wet, add some bread crumbs.  Form into patties and place on a tray.  Cover and refrigerate for 30-45 minutes.  Then grill or cook in a fry pan sprayed with non stick spray or some olive oil.  Cook till brown on both sides, about 10 minutes.  (Low to medium flame)

I like to serve these on whole wheat slider buns topped with sweet/spicy pickles.


— Knead to Cook

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