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Black Bean Veggie Burgers


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  • 1 bag (16 oz.) dried black beans
  • 8 oz. vegan cheddar cheese, cut in 1-inch cubes
  • 1 medium Spanish onion, diced finely
  • 1/2 cup corn kernels
  • 1 red bell pepper, diced finely
  • 1 green bell pepper, diced finely
  • 1 jalapeño pepper, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 tsp. garlic powder
  • 1/2 cup oat bran
  • 1/4 cup rice flour
  • 1/4 cup water
  • 1 tbsp. sea salt
  • Grape seed oil
  • 6 multigrain buns, toasted
  • 1 cup iceberg lettuce, shredded
  • 1 small red onion, sliced thinly
  • 1 small tomato, sliced thinly
  • 6 slices soy cheese (or regular cheese)



Step 1

1. In a large bowl, soak beans in water overnight. Drain and rinse.

2. In a large pot, place beans in just enough water to cover 1-inch above the surface of the beans. Boil over high heat until tender. Cool beans and chop roughly.

3. In a large mixing bowl, combine next 14 ingredients (vegan cheese through sea salt), mixing until all ingredients are evenly distributed. Form mixture into 6 patties.

4. In a large skillet coated with grape seed oil, fry the patties over medium-high heat until crisp on both sides, about 2 minutes per side.

5. Serve burgers on multigrain buns topped with lettuce, onions, tomato and cheese, if desired.

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