"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight." — LAURENMU
Watch video tips and tricks
1 (16 ounce) can
black beans, drained and rinsed
green bell pepper, cut into 2 inch pieces
onion, cut into wedges
Thai chili sauce or hot sauce
I love these burgers. Let me tell you how to keep them from falling apart, though. First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Third, if you add 50% more bread crumbs, it will hold much better. Also, I freeze mine and grill them frozen. Doing this has keep my burgers intact and my mouth happy! Also, I always follow the spice/hot sauce measurments pretty well, and I do not find it too spicy at all, and I find black pepper to be spicy! Hope this helps with the loose burger issue.
As written, this recipe is NOT 5 stars (hence my 3 star rating). I made this exactly as written and ended up with a veggie burger that was too wet to hold together in a patty and had an odd spice flavour (too much cumin and not enough salt).
That being said, this recipe is a good base to add to- and that's what most people hear are giving their 5 star rating to. With the addition of: grated zucchini and carrot, salt, pepper, more breadcrumbs, and fresh parsley (and the decrease of cumin), these burgers are very, very good. This recipe is actually one that works well with just about any grain or legume added (wild rice, lentils, quinoa, green onions) so my recommendation is to think of the recipe as a base to build your own creation from.
Delicious and easy! I substituted red bell pepper for green and used rolled oats instead of bread crumbs. I reduced cumin to 1 tsp and used 2 eggs. Following the advice of others, I blended everything in the food processor, beginning with onions, peppers, and garlic, then oats, then eggs and spices, beans last. I chilled the mixture, then rolled (more like poured -- think thick muffin batter) onto waxed paper. I froze the burgers. To grill, I oiled some foil that I folded over burger. Perfect! My 13 yr old vegetarian daughter liked it better than store bought (me too!)
One of the best dishes I made this month! You can substitute or add corn kernels to the burgers for more texture and flavor, but not necessary! Tastes very healthy since I baked them in the oven - no oil! This recipe made 4 good size patties. We ate them all up and I immediately made another batch to have for lunches.
I made a chipotle mayo dressing which was exactly the touch it needed! (Some mayo and a dash of ranch dressing in a blender with two or three canned chipotle peppers to taste. GO EASY, they are extremely spicy.)
If you love black beans, you'll love this recipe. My recommendation however, is to use whole-wheat Ritz crackers, instead of breadcrumbs. They add much more flavor. Also, with any recipe, I would fry one small pattie in some oil first to make sure that it will be to your taste in terms of seasoning before you cook the whole mixture.
Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don't have a food processor so I used my Pampered Chef chopper to finely mince the veggies. Unlike other reviewers, I had no problem getting the mixture to stick together—this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). They formed up beautifully and didn't stick at all to a sprayed pan in the oven. I'm thinking of making a double batch, baking it, and freezing them once these first four patties are gone. They would be SO handy to have on hand for those nights you don't want to cook. I ate mine on the "Tasty Buns" recipe also found on this site. This recipe makes a large patty, which is the perfect size for the largish buns.
Great recipe! Two eggs is the way to go, no falling apart and not dry. I used all ingredients but also used corn. I advise that you make sure to add salt and pepper and the spices to the bean mixture before adding eggs so you can adjust as needed.
Mmmmm-so good we decided to freeze the rest of the batch for an easy, reheat meal during the week. I doubled the recipe and added 1/2 cup cooked brown rice with the breadcrumb step to give the burgers a little more fill and structure. This recipe had the meat eaters and vegetarians alike asking for seconds. One tip: put a little olive oil on your hands when shaping the patties to prevent sticking. (Also makes your cuticles nice and soft!)These are an instant classic with my frinds.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Black Bean Veggie Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 27
These 5-star veggie burgers have it all over frozen burgers.
See how to make delicious vegetarian black bean burgers.
This satisfying soup comes together in just minutes.