Black Bean Veggie Burgers

March 9, 2018

Black Bean Veggie Burgers

Can we please discuss for a moment the price of supermarket veggie burgers? Why are they so expensive?
One can argue that this happens because veggie burgers are made with a lot of ingredients.
Or maybe it’s because vegetarians are willing to pay more to avoid beef/pork, the manufacturers know this and thus charge more.
More likely is it because the production of veggie burgers is on a much smaller scale if compared to the beef counterpart and in addition vegetables and grains — though generally quite cheap pound to pound — are seasonal and can greatly fluctuate in price.
Whatever might be the reason: veggie burgers are expensive!

Black Bean Veggie Burgers

Since we can’t make the price of veggie burgers drop — unless we rally for it, I don’t think it will ever happen — we have but one option: make ‘em ourselves.
Enters these awesome Black Bean Veggie Burgers.
Super simple to make, packed with good for you ingredients, and so very delicious.
These burgers have the meat eaters and vegetarians alike asking for seconds and they have become an instant classic with my friends. For real.

You can double (or even triple) the batch, cook the patties, and place the extras in the freezer for future meals.
They’re so handy to have on hand for those nights you don’t want to cook or go out.
Trust me when I say that you’ll never want to eat pre-made/frozen veggie burgers again and you’ll be so proud to have created such a vegetarian delight.

Black Bean Veggie Burgers                                                                                                                     Print this recipe!

Makes 4 patties

1 (16 oz / 453 gr) can black beans, drained and thoroughly rinsed
½ bell pepper, cut into pieces
½ onion, sliced into wedges
2 garlic cloves, peeled
1 large egg, at room temperature
1 tablespoon chili powder*
1 tablespoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
A couple of drops of Tabasco sauce (adjust to taste)
¾ cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs), plus more if needed

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.


If grilling, preheat outdoor grill to high and lightly grease a sheet of aluminium foil.
If baking, preheat oven to 375°F (190°C), place a rack in the middle, and lightly grease a baking sheet.
In a medium bowl mash black beans with a fork until thick and pasty. Set aside.
Place chopped bell pepper, onion, and garlic cloves in the bowl of a food processor. Pulse until finely chopped.
Strain the pepper, onion, and garlic mixture through a fine strainer to remove any excess water. Then stir into mashed beans and mix until combined.
In a small bowl whisk egg, chili powder, cumin, salt, ground black pepper, and Tabasco.
Stir egg mixture into mashed beans mixture. Add breadcrumbs and mix well.
At this point the mixture should be sticky and should hold together, if not add more breadcrumbs, one tablespoon at a time.
Cover and refrigerate for at least 30 minutes to firm up.
Divide mixture into four and with dampened hands shape into patties.
If grilling, place patties on the prepared foil and grill for about 8 minutes on each side.
If baking, place patties on the prepared baking sheet and bake for 20 minutes flipping over after 10 minutes.
Serve burgers on your favorite bun topped with a spoonful of mayo, lettuce, tomato, cheese, avocado, or any other desired toppings.

Nutrition facts

One patty yields 218 calories, 4 grams of fat, 38 grams of carbs, and 13 grams of protein.


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  2. These are soooo good. My daughter told me she is addicted to them. I substituted gluten free oats (ground) for breadcrumbs to give a little extra nutrition and flavor. Pan fried and served with avocado. Yum! Thanks for this simple, but tasty recipe.