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Black Bean Veggie Burgers

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

I belonged to a 24 hour fitness gym back in 2007. I had a job where I drove all over Southern California, and I wanted to be able to work out wherever I ended up that day or night. So I was on their mailing list, and they sent out a newsletter with a recipe for a vegetarian black bean burger. I've adapted it a little, but it's now my go to veggie burger. Jill loves them, and I do too. I recommend cooking them on a griddle or in a cast iron skillet. If you want to keep it all outside with the burgers you're grilling, just throw that cast iron skillet on the grill and you're good.

 1 Can, Black Beans, Drained
 ¼ cup Onion, chopped
 1 cup Salsa, thicker is better
 2 Carrots, diced into smaller pieces (1/8" pieces)
 1 cup Bread Crumbs
 ½ cup Wheat Flour
 1 Green Pepper, diced
 ½ tsp Salt
 ½ tsp Cumin
 ½ tsp Chili Powder
Preparing the patties

Steam carrots in the microwave for 90 seconds. Its enough to soften them up.


Mash black beans with a potato masher. Keep a few whole beans out, as they create better color and texture.


Add remaining ingredients (reserve 1/4 cup of salsa). Mix together. If it needs more wetness to hold, add more salsa. If it's too wet, add bread crumbs or wheat flour.


Form 6 patties - 1/2" thick is good. Place on wax paper on a baking sheet. Refrigerate until you are ready to grill 'em up.


I think these are best cooked on a griddle. Although you can grill them, it's safer to cook them 3-4 minutes per side on a griddle. They should get just a little crisp on the outside.


Add cheese at the end of cooking if you want. Cover with a pot lid to help it melt faster.


Put on a bun, add your favorite ingredients, and you are living the vegetarian dream!

Nutrition Facts

Serving Size 6 Burgers