Black Bean Veggie Burger

AuthorVeggie Fest TeamRating

Blackbean-Burger

Category, CuisineDiets, Yield6 Servings

This delicious, protein-filled Veggie Burger couples great taste with the perfect amount of spice. Guaranteed to please your whole family!

Ingredients

 Coconut oil for pan
 1 small onion, finely chopped
 1 small carrot, shredded
 1 zucchini, shredded
 2 tablespoons green peas (frozen)
 1 tablespoon egg replacer (mixed with 2 tablespoons water)
 1 teaspoon ginger-garlic paste
 2 (15-ounce) cans black beans, drained and rinsed
 ¾ cup oat or quinoa flour
 1 teaspoon red chili powder
 1 teaspoon ground cumin
 Salt and black pepper
Garnish options
 spicy mustard, salad greens, avocado, tomatoes, jalapenos, vegan cheese

Instructions

1

Heat coconut oil in a skillet over medium heat, add onion and sauté for 2 to 3 minutes. Add carrot, zucchini, peas, and ginger-garlic paste. Continue to cook, stirring occasionally, until veggies are soft.

2

Using a potato masher, mash one can of the drained black beans in a bowl. Add the second can of beans, mash slightly leaving some beans whole for texture.

3

Add cooked veggies, oat flour, egg replacer, chili powder, cumin, and salt and pepper to mashed beans, mixing well. Form mixture into patties.

4

Heat coconut oil in skillet over medium-high heat. Fry the patties until golden brown on each side.

5

Serve on burger buns with spicy mustard and garnish of choice.

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Ingredients

 Coconut oil for pan
 1 small onion, finely chopped
 1 small carrot, shredded
 1 zucchini, shredded
 2 tablespoons green peas (frozen)
 1 tablespoon egg replacer (mixed with 2 tablespoons water)
 1 teaspoon ginger-garlic paste
 2 (15-ounce) cans black beans, drained and rinsed
 ¾ cup oat or quinoa flour
 1 teaspoon red chili powder
 1 teaspoon ground cumin
 Salt and black pepper
Garnish options
 spicy mustard, salad greens, avocado, tomatoes, jalapenos, vegan cheese

Directions

1

Heat coconut oil in a skillet over medium heat, add onion and sauté for 2 to 3 minutes. Add carrot, zucchini, peas, and ginger-garlic paste. Continue to cook, stirring occasionally, until veggies are soft.

2

Using a potato masher, mash one can of the drained black beans in a bowl. Add the second can of beans, mash slightly leaving some beans whole for texture.

3

Add cooked veggies, oat flour, egg replacer, chili powder, cumin, and salt and pepper to mashed beans, mixing well. Form mixture into patties.

4

Heat coconut oil in skillet over medium-high heat. Fry the patties until golden brown on each side.

5

Serve on burger buns with spicy mustard and garnish of choice.

Black Bean Veggie Burger