Black Bean Veggie Burger

I’ve been crafting this Black Bean Veggie Burger for months now and it’s basically going to change the veggie burger game forever.

Black Bean Veggie Burger from www.whatsgabycooking.com (@whatsgabycookin)

Get ready for the best veggie burger ever – a Black Bean Veggie Burger loaded with quinoa, black beans, zucchini, onions and a few secret ingredients like pulverized tortilla chips and tons of spices! I can promise you that it won’t disappoint!

My mom used to make veggie burgers in bulk and then store them in the freezer so we could whip them out at a moments notice and eat. Thomas has been traveling for work a lot so I’m taking a page from her playbook and keeping these Black Bean Veggie Burgers stocked in the freezer so if I don’t have time to whip something up for dinner, I still know I’m getting a crazy delicious meal without having to think about anything. And while they are perfect for meal prep – they are also fantastic for BBQ’s and summer parties. If you’re a vegetarian but heading to a meat lovers house for a party, bring a few of these and throw them on the grill. Problem solved. They put any of those store bought veggie burgers to shame and you can jazz them up with any kinds of toppings. I went for a Mediterranean theme here with roasted red peppers, feta and red onions… but you could also do salsa and avocado and melted Pepper Jack cheese! Or go the traditional route and just pile on the ketchup or mustard.

Black Bean Veggie Burger

Black Bean Veggie Burger

Ingredients

    For the Black Bean Veggie Burger
  • 2 cans 15-ounces Black Beans, rinsed and drained
  • 1 cup cooked quinoa
  • 1/2 cup pulvarized tortilla chips
  • 1/2 cup thinly sliced green onions
  • 1/3 cup shredded zucchini, squeezing to remove excess liquid after shredding
  • 1/4 cup shredded yellow onion
  • 1 egg, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle chile powder
  • For the Burgers
  • 2 teaspoons olive oil
  • Brioche Buns
  • Sliced Roasted Red Peppers
  • Lettuce
  • Crumbled Feta
  • Sliced Red Onions

Instructions

  1. In a food processor, combine the rinsed and drained black beans, quinoa, tortilla chips, green onions, zucchini, onion, egg, salt, pepper, red pepper flakes, cumin and chile powder. Pulse for about 30 seconds until uniform in consistency. Turn the contents of the food processor into a bowl. Divide the mixture into 6 even segments and form into 6 patties.
  2. Heat 1 teaspoon of olive oil in a large skillet over medium high heat. Once hot, add 3 of the patties and cook for 5-6 minutes on each side until fully cooked. Remove from the skillet and repeat the process with the remaining olive oil and patties.
  3. Once all the veggie burgers are cooked, assemble with butter brioche buns and assorted toppings. Serve immediately.
http://whatsgabycooking.com/black-bean-veggie-burger/

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20 Comments

  1. I LOVE a good veggie burger. And the idea of crushed chips in here is one I’m very very into! Can’t wait to try it out!

  2. Gaby, this looks amazing! What would you recommend as a substitution for the egg for the vegan in our family? Thanks.

    1. I haven’t tested it for vegan so I’m not able to say with 100% certainty but I’d just leave the egg out and it will still work

  3. girl, we are on the same page today! craving the veg burger! Shall we have dinner date? 😉

  4. Made these tonight and they came out a little soft, when I flipped them they would break up a little. What did I do wrong? 🙂 the taste, however, is still delicious!

    1. next time I’d pat them together really well, and really make sure to get all the moisture out of the zucchini. and then make sure they have a really crispy sear on one side before flipping and flip gently 🙂

  5. This sounds delicious! I’m a vegetarian living on a remote island and would love to make it… buuut no zucchini here Do you have suggestions of what I might be able to use instead?

    Off the top of my head, local alternatives might be carrot, pumpkin, potato, taro, cucumber, celery…?

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