Preperation time
15 m
Skills level

Serving size
Country of origin

Preparation time: 15 m
Cooking time: 10 m
Servings: 8


  • 1 (29 ounce) can of black beans (I love GOYA beans)
  • ½ large yellow onion
  • 3 stalks of scallions – the lightest green part.
  • ¾ cup Italian style panko breadcrumbs (or gluten-free breadcrumbs)
  • ½ cup or more white cheddar cheese, shredded
  • A good quality extra virgin olive oil
  • 2 large eggs
  • ½ cup organic carrots, shredded
  • Sea salt and pepper to taste
Recipe Type:

These black bean veggie burgers taste like a hamburger. They actually look like one too! If you don’t eat meat for whatever reason or just want to change it up, these are a great go-to option as well as a good source of protein. If you live a gluten-free lifestyle you can try to add some mashed potatoes to this mixture or gluten-free breadcrumbs. I think these are too delicate for the grill, so try them in the frying pan. Here are the directions.

Start with a good quality extra virgin olive oil. A little trick to find one is to dip some bread in it. If it has no aftertaste, and has a smooth taste, use it. If there is any aftertaste, skip it.

Drain the black beans in a colander and rinse well. Then place them in a high speed blender or food processor.

Next, dice the yellow onions and scallions and saute these in a frying pan for 3-4 minutes until translucent. Add the onions and scallions to the food processor along with the black beans and puree the mixture for 2 minutes. Be sure everything is well incorporated. You can add a few tablespoons of water as well and a few drizzles of olive oil. Then pour the bean mixture into a large bowl.

Beat 2 large eggs and set these aside. Finely shred 1 whole carrot (about a ½ cup of carrots), and shred ½ cup of white cheddar cheese, and measure about ¾ cup breadcrumbs (or mashed potatoes or gluten-free breadcrumbs). Add these ingredients into the bean mixture along with a few dashes of black pepper as well as a few sprinkles of sea salt.

If the mixture is too wet, you can add more breadcrumbs until the mixture is not runny anymore.

Then add olive oil to the same frying pan you cooked the onions in and heat it on low. Add in a large spoonful of the bean mixture to make a medium sized patty. Let each patty (four to a frying pan) cook for 4 minutes a side, flipping at least once, and maybe twice. They should be firm and hold their shape. They will flatten out a lot after they are cooked. Place onto a paper towel to drain. Be sure to use a new spatula after handling the raw egg, so you don’t contaminate the cooked burger with raw egg!

Serving suggestions: heat for breakfast and stuff inside a tortilla with guacamole, diced tomato, and a fried sunny side up egg. Place on a bed of lettuce and serve for lunch. Add the veggie burger inside of a whole wheat bun and have it alongside hamburgers at a family picnic or BBQ.

Leave a Reply

Your email address will not be published. Required fields are marked *