Bean Burgers Recipe -
Bean Burgers Recipe
  • READY IN 3 hr

Bean Burgers

Recipe by  

"A fried vegetarian bean burger made with great northern beans. This recipe makes a lot, so stock up the freezer unless you are feeding a crowd. Serve in pitas or on hamburger buns with your favorite burger toppings."

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Ingredients Edit and Save

Original recipe makes 15 burgers Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs

    3 hrs


  1. Place the soaked beans in a large pot, and add enough water to cover. Bring to a boil, and cook for about 1 1/2 hours, until tender. Pour into a colander and let stand for a while so they drain very well.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions, and fry until nicely browned, stirring constantly. Remove from heat and set aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
  3. Use a food processor to puree the beans in batches, and transfer to a mixing bowl. Puree the onions, and then the stuffing mixture, and stir them into the beans. Season with garlic powder, Worcestershire sauce, hot pepper sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
  4. Spread the cornmeal out on a small plate. Grab a handful of the bean mixture, and pack lightly into a ball. Press into the cornmeal to form a pattie. Gently turn the pattie over, and coat the other side. Repeat with remaining bean mixture.
  5. Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties until browned on both sides. Remove to paper towels to drain. Serve in pitas, or on hamburger buns.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2008

There were a HUGE hit with my family. Even with my picky 14 year old! They were glad there were extras so they can have them for lunch tomorrow. They did take quite a bit of prep, but all the steps were worth it. (It will probably go faster next time I make them.) I made them exactly as the recipe called for, except that I used cornbread stuffing since that is what I had. This one is a KEEPER!!!

Most Helpful Critical Review
Aug 10, 2004

the burgers were great but the recipe was a little too complicated for my tastes


14 Ratings

Mar 07, 2011 stole my family recipe!! I always have soaked cooked beans on hand. Soak them in slowcooker and then just turn on in am. Everything goes in food processer at night. I don't usually "bread" them with cornmeal though. Just flour or breadcrumbs. Also I spice it myself with ordinary "panko" type bread crumbs. Oh anything handy. lol Panko bread crumbs are just stale white bread grated on box grater large holes. I am a miser and learned that one long ago. Four stars cause of changes. But hey folks it's easier than it looks

Jun 27, 2012

I really enjoyed this recipe. It does take a quite a bit of work so if you're lazy in the kitchen..move on, lol. It does make a lot however so all that work pays off when you easily pull out leftovers from the freezer! I only made a couple changes, I doubled the garlic powder and hot sauce, and instead of corn meal I used bread crumbs I made from some old rye bread, also I fried in peanut oil (vegetable oil is not good for you!) The whole fam really enjoyed these, husband was pleasantly surprised, 10 yr old asked for seconds and 7 yr old was happy that no animals were harmed in the making of these burgers!! I will def make these again and might increase the spices a little more. Thank you Eveningstar24!!! **** Update: Just made these again from the leftovers in the freezer. We put them whole wheat wraps with lettuce, onion, cheese and the authentic thousand island dressing from this site, Best ever! We have dubbed them Big Mac Bean Wraps. Introduced this to some newcomers and it was a huge hit with them as well. Am now making more as my left overs are gone. I'm actually making a double batch because it's so handy in the freezer! I store it in an old sour cream 16oz containers and each one is enough to make burgers for 5. Might try a bbq sauce ensemble next...

Dec 17, 2010

They were really tasty. My carnivorous boyfriend declared that this recipe was a keeper. They were time consuming, but as long as you know what you're in for, it's not too bad. The recipe is a bit big and not easily scaled down, but thankfully nothing has to be exact.

Aug 20, 2011

I made this, but subbed black beans for northern beans and cumin for liquid smoke. So, the flavor was different, I will speak for the consistency. It was good and both of my picky eaters aged 2 and 4 enjoyed it. If you are concerned about sodium, I would sub your own spices for the seasoned stuffing mix and be sure to rinse the beans before you let them drain to get rid of any extra starch. Your stomach will thank you later. I have seen other recipes where they didn't process or blend the beans, and they just fell apart.

Feb 25, 2005

I thought these were awful--and waaaay too hard to make.

May 23, 2014

First - Dry beans take much longer than 1 1/2 hours to cook. Now - Once you have the beans cooked, the mixing process goes fairly quick. The bean goop could also be used as a dip or sandwich spread. These really tasted like any average bean burger, but were significantly more work. I made this recipe as a fun project, and I enjoyed the process.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 572 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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