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 (@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. We've been all over the place 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.

You can even make these as an appetizer by making slider-sized patties- it is basically a vegetarian version of cheeseburger sliders!!

Black Bean Veggie Burger

Author: Gaby Dalkin
5 from 7 votes
The Black Bean Veggie Burger of your veggie burger dreams!!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Tex Mex
Servings 6 people


For the Black Bean Veggie Burger

  • 2 cans 15-ounces Black Beans rinsed and drained
  • 1 cup cooked quinoa
  • ½ cup pulvarized tortilla chips
  • ½ cup thinly sliced green onions
  • cup shredded zucchini squeezing to remove excess liquid after shredding
  • ¼ cup shredded yellow onion
  • 1 egg whisked
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle chile powder

For the Burgers

  • 2 teaspoons olive oil
  • Brioche Buns
  • Sliced Roasted Red Peppers
  • Lettuce
  • Crumbled Feta
  • Sliced Red Onions


  • 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.
  • 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.
  • Once all the veggie burgers are cooked, assemble with butter brioche buns and assorted toppings. Serve immediately.


Add all your favorite toppings - especially guacamole! Just remember to check ingredients on the buns if you are keeping vegan.

Nutrition Information

Calories: 208kcal | Carbohydrates: 34g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 959mg | Potassium: 568mg | Fiber: 11g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. Hi! Making these this week. One question - would you freeze before or after cooking? Only 2 of us in the house and love the idea of having some on hand. Thanks!

  2. 5 stars
    This is one of my family's favorite recipes! They freeze beautifully and are the first black bean burgers that I have made that actually stay together! Love them!!

  3. 5 stars
    Made these with Dave’s killer bread buns, fresh garden tomatoes and alfalfa sprouts. Served with Gaby’s sumac fries with garlic feta labneh. Great vegetarian dinner!

  4. We loved these topped with avocado. It was so good and we have extras in the freezer. Gaby is a legend in our house! 🙂 Thank you!

  5. 5 stars
    Another winner, Gaby! A hit with the whole family, including a hubby who didn’t think he liked veggie burgers. Topped them with caramelized onions. Delish.

  6. 5 stars
    Hi! I made these burgers and they were absolutely DELICIOUS! I followed the recipe exactly.

    The only thing i'm curious about is the consistency of the burger in the photo you show versus the look of my burger consistency. In your picture it looks as though you can see the grains of quinoa, the zucchini and onions. When I used the food processor everything blended together into a brownish mush....still delicious....just not very photogenic. lol Did you use the food processor and blend everything, like your recipe states?

  7. Hey Gaby! Could you replace the spices in this with your blacken spice mix (from your salmon recipe) and top with bleu cheese for black and blue burgers? Or is there a better way to incorporate the blacken spices?

  8. These look great but I don't have quinoa or a food processor. Can I substitute brown rice for the quinoa? What kind of flour did you use? Thanks!

5 from 7 votes (2 ratings without comment)

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