Sunday, April 28, 2013

The Best Black Bean Veggie Burgers


If you’ve never made a recipe from this blog, make this one. How’s that as a dramatic way to start out a post?! These are, hands-down, the best homemade veggie burgers I’ve ever had. They’re flavorful, have great texture, stay together when you cook them and are super easy to make. What more could you ask for in any recipe, really?! I got the original recipe from a user on (I work there – read more about that here) but I changed up the seasonings and added an egg to bind it all together.

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I served them open-faced on a piece of whole grain bread with mustard, sprouts, and topped them with avocados. They’re also great crumbled over a salad or as a regular burger on a bun. 

I had some friends over for dinner the other night, no one among them a vegetarian, and I made these. Everyone loved them! If that isn’t a testament to a great veggie burger, I don’t know what is.

The protein and fiber from the black beans and oats keep you filled up. The shredded summer squash or zucchini keep them moist. An egg, beaten, makes sure they stay together. The seasoning mix – chipotles in adobo sauce, cumin, coriander, chili powder, oregano, salt and pepper – make them extra flavorful.

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To add the seasoning mix evenly to the oat/bean mixture, I stirred it into the beaten egg 

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It’s quite a colorful mixture! If it feels to wet, just sprinkle in a few more oats. 

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The patties stay together really well.

Hope you enjoy!


Black Bean Veggie Burgers

Yield: 8 burgers

These are the best veggie burgers I've ever made! You can also make them ahead and freeze them for another time. Just make the patties, freeze them on a sheet pan for 30 min or so, then wrap them individually in foil. To cook from frozen, thaw on the counter 30 min then broil as usual.


2 tablespoons extra virgin olive oil
2 small or 1 medium summer squash or zucchini, grated (skin left on)
1 medium onion, chopped
1 red bell pepper, chopped
2 cups quick-cooking oats
2 cans black beans, drained but not rinsed
1 egg
2 chipotle chilis, minced
2 tablespoons adobo sauce (from chipotle can)
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons dried oregano
1 tablespoon garlic powder
salt and pepper to taste
Slices of cheese, optional
8 whole wheat hamburger buns


Heat olive oil in skillet over medium high heat. After grating summer squash, squeeze out the water with your hands over the sink. You don't have to get all of it, just a good portion so the burgers aren't too wet). Saute onion, zucchini and pepper in skillet until cooked and somewhat dried out, about 10 minutes.

Transfer veggie mixture to a large bowl. add oats and black beans and stir to combine.

In a small bowl, beat egg until frothy. Add remaining ingredients and stir to thoroughly combine. Add egg mixture to veggie-oat-bean mixture and mix. Using your hands, form into 8 patties. Make ahead: burgers can be made up to a day in advance and refrigerated.

Place burgers on a cookie sheet and broil 10 minutes per side. Top with cheese during last minute or so to melt, if desired. Place on burger bun and enjoy immediately. Mayo, mustard and fresh lettuce are good toppers. Enjoy!

This recipe is adapted from Tasha Kaye's Vegan Black Bean Veggie Burger recipe from, here.

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8 Responses to “The Best Black Bean Veggie Burgers”

  1. 1

    Leah | So, How's It Taste? — April 29, 2013 @ 8:59 am

    Wow, these sound like they are packed with so much flavor! Must try!

    • Annakate replied: — April 29th, 2013 @ 11:44 am

      Thanks Leah! They totally are. I really love this recipe. Thanks for the comment and see you tonight!

  2. 2

    Leah — April 30, 2013 @ 9:08 am

    You know I love black bean burgers – can’t wait to make these!

    • Annakate replied: — April 30th, 2013 @ 9:45 am

      They REALLY are good. There are notes above the recipe on how to make them ahead and freeze them too. That’s what I did the last time – totally easy and ready when you want them!

  3. 3

    Jessie Vicha — April 30, 2013 @ 1:05 pm

    My favorite part is the blue toe nails in the stirring picture … but seriously I’m gonna try these burgers!

    • Annakate replied: — April 30th, 2013 @ 1:54 pm

      LOLOLOL I wondered if anyone would notice that! I purposely included the toe shot – thought it was funny, and summery! Great to hear from you Jessie!!!

  4. 4

    Steven Barker — September 9, 2013 @ 6:42 pm

    Love, love, love it Annakate! I like the photos too, especially the one with your feet in the background 🙂 Followed your recipe except for garlic powder I used pressed garlic (I prefer it over garlic powder). It was wonderful, thanks for posting this on your blog!!

    • Annakate replied: — September 9th, 2013 @ 8:12 pm

      Thank you! This is just the greatest recipe. I make them in double batches pretty often and freeze most until I’m ready. Then I just pop them under the broiler and dinner is served! Thanks so much for the comment!

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