Vegetarian Black Bean Burgers

Published April 30, 2012 by jenmatteson

I’m in not a vegetarian in the least bit, but I really do love a good veggie burger.  Even more, I love a good black bean veggie burger, so I knew I had to try this recipe from The Cooking Nurse when I saw it.  There is something about the black beans that really make this burger worth eating.  The beans give it a great rich flavor, but are also filling so you actually are satisfied at the end of the meal.

This is actually my second time making these; the first time wasn’t so pretty (tasty, but UGLY).  I really wanted to grill them, because I love anything on the grill.  Not such a good idea – they pretty much just fell through the grill grates.  Oops.  I had better luck this time.

I would have topped the burgers with avocados for an added creamy bonus, but there were none at the store ready to eat 😦  I did top it with my chipotle mayo for an extra kick.  These are a little sticky and fall apart if you look at them wrong, so I did add a little more bread crumbs than called for.  I also used egg substitute instead of egg whites and a little extra cilantro, because we love it.  They were still messy, but oh so good!  Even Nate loved these!  Even if you are a beef burger lover, you have to give these a try.

Vegetarian Black Bean Burgers

Source: The Cooking Nurse
Servings: 4


1/2 medium onion
1/4 cup cilantro
15 oz can of black beans, drained and rinsed
1/4 cup thick and chunky salsa (I used Pace Hot)
1/2 cup corn
2 garlic cloves, minced
3/4 cup dried bread crumbs
1/4 cup egg substitute (or 1 egg or 2 egg whites)
salt and pepper
olive oil


1. In a food processor, process the onion until it is finely minced.  Add cilantro and pulse, 3-4 times.  Add black beans, and pulse until the beans are just mashed, about 5 times.

2. Transfer bean mixture to a medium bowl.  Add salsa, corn, garlic, bread crumbs, egg substitute, salt and pepper.  Fold mixture together until well combined.  Form bean mixture into four large patties.

3. Heat olive oil in large skillet over medium high heat.  Cook patties 6-8 minutes, turning once, until browned on each side.  Serve on browned hamburger buns with your choice of toppings (I used spinach, tomatoes, onions, and chipotle mayo).

7 comments on “Vegetarian Black Bean Burgers

  • Tip on hard, crappy avacados from the grocery – if you have a brown cereal box, or brown paper bag you can put them in there for 2-3 days and they will be perfect. We have that issue here, in SC.

    Thanks for the recipe!

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