Veggie Black Bean Burger Recipe

Summer time means lots of great things, including cookouts and burgers.  As a vegetarian, I enjoy the side dishes and desserts brought to cookouts, but sometimes I want to be included in the main course.  Store bought veggie burgers are easy, but I rarely find them satisfying.  So I set out to find a delicious and nutritious veggie bean burger recipe!  Per my usual, nothing I found quite suited my preferences, so I took inspiration from several other recipes and made my own. 

veggie bean burgers on a plate with title

 


Disclaimer:  This post contains affiliate links.  See my Disclosure Policy for more information.


In case you’re wondering, as a vegetarian:

  • No, I do not miss meat
  • No, I do not “wish” I could eat a burger or hot dog (as an adult, I can choose to eat whatever I want and I choose not to eat those things)
  • No, I do not want my vegetarian food to look or taste like meat
  • Yes,  I do sometimes want a “main course” offering that I can dress up with all of the regular condiments that are found a a cookout!

So, this veggie black bean burger can be formed into roughly the same shape as a beef burger for ease of cooking, it can be adorned with the same condiments, but it otherwise looks nothing like a meat burger patty and tastes nothing like a beef patty.

These veggie bean burgers take about an hour to prep (using mostly fresh veggies that require chopping), but the recipe makes a big batch that lasts me most of the summer/grilling season.

My recipe has a strong basis in Ambitious Kitchen’s Meatless Black Bean Loaf.  Thanks, Monique, for the inspiration!

Veggie bean burger ingredients
  • 2 cans black beans, or about 3.5 cups cooked beans, rinsed and drained
  • 2 eggs
  • 1 bell pepper (130 grams, ~3/4 cups), diced
  • 3/4 cup corn kernels (95 grams)
  • 1 small-medium onion (100 grams, ~ 2/3 cups), diced
  • 3 cloves garlic, minced
  • 1/2 cup grated carrot (45 grams, about 1 carrot)
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 pinch (~1/32 teaspoon) cayenne powder
  • 1/8 teaspoon black pepper
  • 1 cup breadcrumbs (sourdough gives a great taste!)
veggie bean burger patties on a baking sheet
uncooked patties ready to bake
Instructions
  1. Place a large pan on the stove on medium heat.  Add olive oil.  Add onions, and cook until it starts becoming translucent.  
  2. Add peppers, garlic, and carrots to the fry pan.  Cook until vegetables are softened and onions are transparent.
  3. Transfer veggies to a large bowl.  Add spices and mix.
  4. Preheat an oven to 350°F. 
  5. Using a blender or food processor, blend 1 can of black beans until mostly smooth.  Transfer the pureed beans and other can of beans into the bowl with the veggies.  
  6. Add the corn, breadcrumbs, and eggs to the bowl.  Mix all ingredients together.  
  7. Line a baking sheet with parchment paper or a silicone baking mat (number 5 in my list of favorite kitchen gadgets!).
  8. Form veggie bean burger balls, flatten to a burger patty shape, and place on the baking sheet.  I used a 1/3 cup measuring cup to scoop out batter, and ended up with 14 patties.
  9. Bake at 350°F for about 18 minutes.  

The burgers should have a slight crunchy layer on the outside, and stay moist but fully cooked on the inside. 

Like all homemade veggie or bean burgers that I have tried, these tend to crumble more than a store bought veggie burger or beef burger, so they can be difficult to eat on a bun.  I usually eat my bean burgers with a fork. 

cooked veggie bean burger but in half on a plate
cooked veggie bean burger
Veggie Bean Burger
Serves 14
A delicious an nutrient-packed vegetarian bean burger recipe
Write a review
Print
Prep Time
1 hr
Cook Time
18 min
Total Time
1 hr 18 min
Prep Time
1 hr
Cook Time
18 min
Total Time
1 hr 18 min
62 calories
10 g
27 g
2 g
3 g
0 g
46 g
245 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
46g
Servings
14
Amount Per Serving
Calories 62
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 27mg
9%
Sodium 245mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 2g
Protein 3g
Vitamin A
22%
Vitamin C
21%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cans black beans, or about 3.5 cups cooked beans, rinsed and drained
  2. 2 eggs
  3. 1 bell pepper (130 grams, ~3/4 cups), diced
  4. 3/4 cup corn kernels (95 grams)
  5. 1 small-medium onion (100 grams, ~ 2/3 cups), diced
  6. 3 cloves garlic, minced
  7. 1/2 cup grated carrot (45 grams, about 1 carrot)
  8. 1 teaspoon olive oil
  9. 1 teaspoon salt
  10. 1 teaspoon dried oregano
  11. 1 teaspoon cumin
  12. 2 teaspoons chili powder
  13. 1 pinch (~1/32 teaspoon) cayenne powder
  14. 1/8 teaspoon black pepper
  15. 1 cup breadcrumbs (sourdough gives a great taste!)
Instructions
  1. Place a large pan on the stove on medium heat. Add olive oil. Add onions, and cook until it starts becoming translucent.
  2. Add peppers, garlic, and carrots to the fry pan. Cook until vegetables are softened and onions are transparent.
  3. Transfer veggies to a large bowl. Add spices and mix.
  4. Preheat an oven to 350°F.
  5. Using a blender or food processor, blend 1 can of black beans until mostly smooth. Transfer the pureed beans and other can of beans into the bowl with the veggies.
  6. Add the corn, breadcrumbs, and eggs to the bowl. Mix all ingredients together.
  7. Line a baking sheet with parchment paper or a silicone baking mat (number 5 in my list of favorite kitchen gadgets!).
  8. Form veggie bean burger balls, flatten to a burger patty shape, and place on the baking sheet. I used a 1/3 cup measuring cup to scoop out batter, and ended up with 14 patties.
  9. Bake at 350°F for about 18 minutes.
Notes
  1. The burgers should have a slight crunchy layer on the outside, and stay moist but fully cooked on the inside.
beta
calories
62
fat
2g
protein
3g
carbs
10g
more
Adapted from AmbitiousKitchen.com
https://mygreenerliving.com/
Recipe modification options
  • To make this vegan, replace the eggs with “flax eggs”: 1/2 cup cold water, 3 Tablespoons ground flaxseed.  Mix flaxseed in the water and place in the fridge while prepping and cooking the veggies and beans.  The burgers may not hold together quite as well when using flax eggs in place of chicken eggs.
  • Add or subtract spices to suit your tastes.
  • Substitute other beans in place of black beans.  Keep the same quantity – 2 cans/3.5 cups.
  • Use other veggies if you prefer.  Keep to about 2  2/3 cups veggies.
Cost

Cost of the veggie bean burgers depends on which ingredients are selected for this recipe, if veggies are in season when they’re purchased, etc.  The below cost breakdown is based on recent prices in my local grocery stores, and the ingredients listed in the above recipe.

  • 3.5 cups cooked black beans, prepared from dried beans. $1.50 for 1 lb dry, which yielded 7 cup, or $1.50 x (3.5 cups/7 cups)=$0.750
  • 2 eggs. $1.99/dozen x 2 = $0.332
  • 1 bell pepper (~130 grams). $3.99 for 1 lb (454g) organic frozen bell peppers. $3.99 x (130 g/454 g)=$1.143
  • 3/4 cup corn kernels (95 grams). $1.49 for 1 lb (454grams) organic frozen corn. $1.49x(95g/454g)=$0.312
  • 1 small-medium onion. $3.49 for 3lbs (6 medium onions). $3.49x(1 onion/6 onions)=$0.582
  • 3 cloves garlic. $2.09 for a bulbs; about 6 cloves per bulb. $2.09 x (3 cloves/6 cloves) x (1 bulb/5 bulbs)= $0.209
  • 1/2 cup grated carrot (45 grams, about 1 carrot). $1.29 for 1 lb (454 grams) organic baby-cut carrots.  $1.29 x (45g/454g)=$0.128
  • 1 teaspoon olive oil (5mL). $9.99 for 1.5 Liters. $9.99 x (5mL/1500mL)=$0.033
  • 1 teaspoon salt. $1.48 for a 26 oz (737g) carton, containing 491-1/4 tsp servings. $1.48 x (4 servings/491 servings)=$0.012
  • 1 cup breadcrumbs. I made from my sourdough bread, but based on current price of plain breadcrumbs at my local grocery store: $2.09 for 15 oz (425g).  1 cup = 90 grams.  $2.09 x (90 g/425 g) = $0.443
  • 1 teaspoon dried oregano. $6.19 for 0.5 oz (14g) organic dried oregano. 1.0 grams/tsp. $6.19 x (1.0g/14g) x (1 teaspoon) = $0.442
  • 1 teaspoon cumin. $4.19 for 1.8 oz (51g) organic ground cumin. 2.0 grams/tsp. $4.19 x (2.0 g/51g) x (1 teaspoon) = $0.164
  • 2 teaspoons chili powder. $4.79 for 4.5 oz (127g) chili powder. 2.6 grams/tsp. $4.79 x (2.6g/127g) x (2 teaspoon) = $0.196
  • 1 pinch (~1/32 teaspoon) ground cayenne pepper. $4.19 for 1.9 oz (48.2g) organic ground cayenne pepper. 1.8 grams/tsp. $4.19 x (1.8g/48.2g) x (1/32 teaspoon) = $0.005
  • 1/8 teaspoon black pepper. $4.19 for 1.7 oz (53.9g) organic ground black pepper. 2.1 grams/tsp. $4.19 x (2.1g/53.9g) x (1/8 teaspoon) = $0.020

Total cost: $4.771 for a full batch, which was 14 veggie bean burger patties for me. Thick comes out to about $0.34 per patty!  Even if I eat two for a meal, this is only $0.68!  For comparison, I consider a “good price” (on sale or with coupon) to be $1/patty for a store bought veggie burger.  My veggie burgers cost about 1/3 the store bought ones, and to me, mine taste so, so much better!  

Chocolate Hummus Recipe

As many of you know, I am a huge fan of chocolate.  Addicted, I’d say.  So when I learned of a new (to me) chocolate product, and a “healthy” one, I was pretty excited!  What is this healthy chocolate?  Chocolate hummus!

chocolate hummus


Disclaimer:  This post contains affiliate links.  See my Disclosure Policy for more information.


Why I never thought of this on my own, I cannot say.  I have made chickpea blonde brownies, black bean brownies, and I love traditional hummus.  I enjoy all of them in their own ways.  And now I really enjoy that I can make an excuse to eat chocolate in pretty much every meal and snack.

I first tried Boar’s Head chocolate hummus.  It was pretty delicious, and contained no nasty chemical ingredients.  Right off the shelf, it was pretty healthy, and I do not feel guilty eating it.  [Ingredients at the time of writig of this post are: Steamed Chickpeas, Organic Sugar, Water, Sunflower Oil, Cocoa Powder, Vanilla Extract, Sea Salt, Nisin (A Natural Preservative)] But, this contains a little more sugar than I’d like, I avoid purchasing products in plastic packaging when I can, and I knew I would want to eat this hummus much more often than I would want to bay $5 for it.  So, I set off to create my own recipe. I hope you enjoy!

Recipe

Makes  about 330 grams, which I divide into 6-56 gram servings.

chocolate hummus ingredients

Ingredients
  • 1 can black beans (1.5 cups), drained and liquid reserved
  • 1 teaspoon coconut oil
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons + 1 teaspoon unsweetened cocoa powder
  • 7/32 teaspoon pure powdered stevia extract (if using Kal stevia that comes with the little scoop, 7 scoops)
  • 1 Tablespoon granulated sugar
  • Reserved liquid to achieve desired consistency (I use 0-2 Tablespoons)
chocolate hummus ingredients in food processor
Instructions

I recommend using a powerful food processor like a KitchenAid or Cuisinart.  I use an older version of this KitchenAid one – the 3 cup insert works great for a single batch, and the larger 11-cup container is great for a double or triple batch.  You may be able to use a blender, but the finished product will not be as smooth. If attempting in a blender, make at least a double batch to get enough volume for the blender to work…and be prepared to scrape down the sides of the blender frequently.

  1. Combine all ingredients EXCEPT reserved water in the food processor. Blend until smooth. If needed, scrape down the sides to make sure all ingredients are well blended.
  2. If needed, add water ½ to 1 teaspoon at a time, and blend, to achieve desired consistency.
  3. Chill before serving.

Note that the hummus will thicken up when it cools in the fridge, so don’t worry if it seems too thin.

I ensure that I use or freeze within 5 days since there are no preservatives in this.

chocolate hummus in food processor

 

What to do with chocolate hummus?

I could probably eat this hummus by itself, but I feel it tastes better when using as a dip – like hummus was intended (in my opinion).  I love this dip with strawberries (lucky for me juicy, delicious organic strawberries were on sale at my local grocery store for several weeks when I was developing this recipe!). It’s also great on bananas, with pretzels, graham crackers, and I have a feeling it would make a nice substitution for Nutella for those folks who can’t eat Nutella or don’t like hazelnuts. I will be trying a peanut butter and chocolate hummus sandwich next time I whip up a batch of this stuff.

chocolate hummus

Cost

Boar’s Head Chocolate Hummus: $4.99 for 8 oz (226 grams) (fact check!)

Black beans, $1 (or, of cooked from dry beans like I do, $1.50 for 4.5 “cans,” or $1.50/4.5=$0.333)

Coconut oil, ($14.99/54 fl oz)x(1 fl oz/6 tsp)=$0.046

Vanilla extract, ($27.99/12 fl oz)x(1 fl oz/6 tsp)=$0.180

Salt, $1.48 for a 26 oz (737g) carton, containing 491-1/4 tsp servings. $1.48/491=$0.003 per ¼ tsp

Unsweetened cocoa powder, $7.99 for 23 oz (652g). 5 grams/tbps = 12g/batch. ($7.99/652g)x(12g)=$0.147

Pure powdered stevia , $22 for 3.5 grams (1820 servings of 1 scoop). $22/1820×7=$0.085

Granulated sugar, $5.79 for 10 lb (4,536g). 12g/tbsp sugar. $5.79/ 4536g x 12g = $0.015

Total: $0.81 if using dried beans, or $1.98 is using canned beans, to make about 330 gram batch.  This comes out to $0.135-$0.33 per 56 gram serving.  

The Boar’s Head hummus is $4.99 for 8 oz (226 grams), or $1.25 per 56 grams.

My hummus is between 11% and 26% the cost of the Boar’s head hummus (depending on if dried or canned beans are used).  A frugal and healthy choice!

 

Have you ever tried chocolate hummus? What kinds of food do you like to eat with chocolate hummus? Please share in the comments below.