Black Bean Veggie Burgers

Preperation time
15 m
Skills level

Serving size
8
Country of origin

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

Ingredients

  • 1 (29 ounce) can of black beans (I love GOYA beans)
  • ½ large yellow onion
  • 3 stalks of scallions – the light green parts
  • ¾ cup Panko Italian Style 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:
Course:

These black bean veggie burgers taste great! 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 add 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 a smooth taste and no after taste use 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.  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 (or reserve some of the liquid the beans were in) 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 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 ground 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. These are delicate when hot, but will firm up once they cool. Place onto a paper towel to drain.

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 a bun  and have it alongside hamburgers at a family picnic or BBQ.

Homemade Guacamole: 3-4 large avocados, 1 lemon squeezed, ground sea salt, 3 tablespoons diced red onion, and black pepper. Mash the avocado and add in the other ingredients. Taste until you achieve a nice salty taste and mash until the lumps are gone. This is delicious!! This recipe is from my friend who is Columbian.