Best Black Bean Veggie Burgers Recipes

HOMEMADE BLACK BEAN VEGGIE BURGERS

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

BLACK BEAN VEGGIE BURGERS

Steps:

• In a small bowl, combine the egg, chili powder, cumin and chili sauce.
• In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
• Add beans and egg mixture, pulse until combined. Transfer to a bowl.
• Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
• Divide into four burgers. Grill or freeze for later use.
• Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.

BLACK BEAN AND POTATO VEGGIE BURGERS

Steps:

• Mash potatoes and black beans together in a large bowl, removing any large pieces of potato skin if desired. Mix onion, carrot, green pepper, mushrooms, and garlic into potato mixture with a fork, mashing until well-mixed.
• Stir Worcestershire sauce, cumin, chili powder, hot sauce, salt, and black pepper into potato mixture. Form mixture into 8 patties.
• Working in batches, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties in hot oil until golden and set on the bottom, 4 to 5 minutes; flip each burger and cook until golden and hot throughout, about 4 minutes more.

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave black beans for 1 minute, or until softened.
• Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
• Add cornmeal and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

AIR-FRYER BLACK BEAN VEGGIE BURGERS

Steps:

• Preheat air fryer to 375°. Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties., In batches, place patties on greased tray in air-fryer basket. Cook until lightly browned, 3-4 minutes. Turn; cook until lightly browned, 3-4 minutes longer. Serve on buns. If desired, top with sour cream and guacamole.

BLACK BEAN QUINOA VEGGIE BURGERS

Steps:

• Bring vegetable broth, hoisin, and sesame oil to a boil in a saucepan; add quinoa. Reduce heat to low, cover, and cook until quinoa is tender, about 20 minutes. Remove from heat; cool slightly.
• Combine black beans, eggs, bread, water, garlic, salt, and pepper together in a bowl; mash thoroughly. Add 1 1/2 cup cooled quinoa and mix well.
• Heat canola oil in a large skillet over medium-high heat. Form each burger patty using about 1/2 cup of the burger mixture; transfer to the skillet. Cook until golden brown; about 3 minutes per side. Drain on paper towel-lined dish.

BAKED BLACK BEAN VEGGIE BURGERS

Steps:

• Pre-heat oven to 375 degrees F.
• Dry off the black beans as much as possible. In a bowl, mash black beans with a fork until thick and pasty.
• Finely chop bell pepper, onion, and garlic, and stir into mashed black beans.
• In a small bowl, stir together egg, spices, and chili sauce.
• Stir egg mixture into beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
• Place patties on lightly greased baking sheet. Bake about 10 minutes on each side.

BLACK BEAN AND SOY VEGGIE BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
• Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.

BLACK BEAN & RICE VEGGIE BURGERS

Steps:

• Mash beans.
• Mix beans, rice, onion, egg,and salsa.
• Spray skillet with cooking spray & turn on heat to medium.
• Spoon 1/2 cup mixture each into skillet and flatten to 1/2 inch thick.
• Cook 4-5 minutes on each side.

BLACK BEAN AND QUINOA VEGGIE BURGERS

Steps:

• Prepaire quinoa. Heat evoo in a sauté pan, add minced onion and garlic. Season with S&P, cook until onion is softened, about 5 to 6 mins. Transfer mixture to a large bowl. Add 1 1/2 cans of beans to the bowl. Using a potato masher or fork, mash ingredients together until pasty. Stir in remaining beans with tomato paste, egg, corn, chili powder and cumin. Stir in cooked quinoa and ground rolled oats until completely combined. Form paties and refrigerate for 1 hour. Preheat oven to 400 Coat a baking sheet with cooking pray and add paties. Bake for 10 - 12 mins, flip and cook for another 10. Serve with hamburger rolls with lettuce tomato and. Spicy mayo. Spicy mayo = mix mayo with hot sauce, refrigerate and let flavors combine.

BLACK BEAN VEGGIE BURGERS WITH GREEK MAYO

Steps:

• For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
• For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
• Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.

HEALTHY LOW-FAT BLACK BEAN VEGGIE BURGERS

Steps:

• In a large bowl, mash the beans until almost smooth (or puree with the onions).
• Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency.
• Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm.
• Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good -- trust me.

SPICY (ALSO VEGAN VERSION) BLACK BEAN VEGGIE BURGERS

Steps:

• Note:.
• To keep them from falling apart. Use the food processor for the onion, garlic and pepper mixture and then strain juices through a fine strainer to remove any excess water. Put back in food processor. Rinse the black beans and dry them off before they go in the food processor.
• Blend everything in the food processor, beginning with onions, peppers, and garlic, bread crumbs (or rolled oats), eggs (or flaxseed mixture) and spices and then the beans last. If mixture needs to be firmer, add cooked brown rice, mix by hand.
• Note: put a little oil on your hands when shaping the patties to prevent sticking.
• Divide mixture into four patties. (Can make them smaller, into 6 patties and serve them with a salsa dip or with a pasta dish.).
• So patties are easier to handle: Freeze patties and grill them frozen.
• For grilling: Preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. Place patties on foil, and grill about 8 minutes on each side.
• For Oven Baking: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on cookie sheet, and bake about 10 minutes on each side.

VEGAN BLACK BEAN VEGGIE BURGERS

Steps:

• 1. Sautee the onion, bell pepper, zucchini and a pinch of salt in a skillet until tender (about 10 min). Place the beans in a bowl and mash with a fork. You want about 1/2 mash and 1/2 beans. Add the vegetable mixture and the remaining ingredients. Form into 4 patties and broil about 10 min each side.
• 2. You may have to add more oats depending on how wet your mixture is. You want them to be moist yet form-able.

COCONUT AND MANGO BLACK BEAN VEGGIE BURGERS

Steps:

• Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
• Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
• Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
• Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
• Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
• Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!

MUSHROOM-BLACK BEAN VEGGIE BURGERS

Steps:

• 1. Prepare grill - medium hot.
• 2. Heat the oil in a large skillet over medium-high heat. Add onions and cook until golden. Add mushrooms, garlic and cumin and cook, stirring until mixture has evaporated the liquid, but do not burn.
• 3. Spoon the mushroom mixture into a food processor and add the black beans. Process/Pulse until well combined but still chunky.
• 4. Spoon mixture into a boil and add goat cheese, if using. and bread crumbs. Add salt and pepper to taste.
• 5. Wet hands and for the mixture into 6 burgers. Mist both sides with nonstick cooking spray. Grill the burgers until crisp and heated through (this can be done in a non-stick skillet on the stove top). Serve the burgers on buns with lettuce, tomato, avocado and the salsa.

BLACK BEAN & QUINO VEGGIE BURGERS RECIPE - (4.6/5)

Steps:

• Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time. Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight. To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl. When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce. Yield: 6 burgers with 1 1/2 tablespoons yogurt sauce (nutrition information excludes bun)

BLACK BEAN & VEGGIE BURGERS

Steps:

• Combine all ingredients in a bowl and mash them together. Once mashed/mixed to desired consistency, form into two patties. Cook in a skillet (sprayed with PAM or something similar) on medium heat for a couple minutes on each side. ENJOY! Eat them as is, in a bun with salsa or ketchup/mustard and spinach, or on top of a salad