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cooked veggie bean burger but in half on a plate

Veggie Bean Burger

Diana
A delicious an nutrient-packed vegetarian bean burger recipe
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Prep Time 1 hr
Cook Time 18 mins
Total Time 1 hr 18 mins
Servings 14

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!

Instructions
 

  • Place a large pan on the stove on medium heat. Add olive oil. Add onions, and cook until it starts becoming translucent.
  • Add peppers, garlic, and carrots to the fry pan. Cook until vegetables are softened and onions are transparent.
  • Transfer veggies to a large bowl. Add spices and mix.
  • Preheat an oven to 350°F.
  • 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.
  • Add the corn, breadcrumbs, and eggs to the bowl. Mix all ingredients together.
  • Line a baking sheet with parchment paper or a silicone baking mat (number 5 in my list of favorite kitchen gadgets!).
  • 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.
  • Bake at 350°F for about 18 minutes.

Notes

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