Black Bean Veggie Burgers Recipe




  • One 15-ounce can black beans, drained and rinsed
  • 1 cup quinoa, cooked
  • 1 carrot, peeled and grated
  • 2 small potatoes, peeled and grated
  • ½ cup corn kernels, cooked
  • 2-inch piece leek, finely chopped
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • ½ tsp ground paprika
  • ⅛ tsp cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 8 gluten-free hamburger buns
  • 1 tomato, sliced into rounds, reserved for plating
  • ½ red onion, sliced into rounds, reserved for plating
  • 2 cups romaine lettuce, torn by hand, reserved for plating
  • ½ cup ketchup, reserved for plating
  • ¼ cup yellow mustard, reserved for plating
  • ¼ cup vegan mayonnaise, reserved for plating
  • ½ cup pickle slices, reserved for plating


1. Transfer about a third of the black beans to a large bowl and lightly mash with a fork. Add the quinoa, carrot, potatoes, corn, leek, garlic, cumin, paprika, cayenne, sea salt, and black pepper, and mix well. The bean mixture should be somewhat sticky. Divide the bean mixture into 8 pieces, roll into balls, and flatten to make patties.

2. Heat the olive oil in a non-stick frying pan. Fry the patties, flipping occasionally, until cooked through with a nice brown colouring on both sides, about 3 to 4 minutes on each side.

3. Serve patties on burger buns topped with tomato, onion, romaine lettuce, ketchup, mustard, mayonnaise, and pickles. Top with sliced avocado for some healthy fats, or give your burger an extra kick with some pickled jalapeno peppers!

Complete protein

These burgers are full of complete protein, B vitamins, vitamin A, and dietary fibre – all of which are essential for muscle growth and nutrient absorption.

Recipe courtesy of Eaternity: More than 150 deliciously easy, vegan recipes for a long, healthy, satisfied, joyful life, by Jason Wrobel, published by Hay House.

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