Black Bean Veggie Burger


Total Time:

22 minutes



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.

Black Bean Veggie Burger

The Black Bean Veggie Burger of your veggie burger dreams!!
5 from 4 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
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
  • 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


  • 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.

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Recipe Rating


  1. Lexi @Lexi’scleankitchen

    These look delicious! Such a perfect meal for Meatless Monday!

  2. Liz @ Floating Kitchen

    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!

  3. Heather Christo

    YUM! I love veggie burgers! the spices are wonderful.

  4. Leslie

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

    • Gaby

      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

  5. Lindsay Cotter

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

  6. Gerry Speirs

    Crushed tortilla chips is a genius move! Gotta make these before summer’s gone 🙂

  7. Nicole

    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!

    • Gaby

      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 🙂

    • Erin

      I always refrigerate mine before frying it seems to help keep them together a little better.

  8. Lina

    Any suggestions for replacing the quinoa……….super allergic to quinoa!

  9. Melissa

    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…?

    • Gaby

      you can do it either way!! but I prefer to cook then freeze

  10. Meal Plan // Week 31 – What's Gaby Cooking

    […] Keeping things light tonight because it’s Monday and we gotta make it through the week Veggie Burgers are in order for meatless Monday! Maybe even a stone fruit salad to round things […]

  11. katie

    these are amazing!!! who needs meat?? I made 6 to freeze and am already planning to make them again! I used 1/2 teaspoon chile powder and they are super spicy and delicious:)

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  15. monika

    I love the tortilla ship substitute for bread crumbs or other. Genius!

  16. Kimberly

    Love this idea so I can bring my own delicious burgers to summer bbq’s (no more cheese bun sandwiches!). If I cook the burgers and then freeze them, how long should I throw them on the grill for?

    • Gaby

      remove them from freezer, let thaw for an hour, and then grill for usual time

    • Gaby

      I prefer plain tortilla chips – but either work!

  17. Anne Powers

    These look great! Question: how many patties will I get out of the indicated ingrediants?

    Thanks for your reply and greetings from Germany!

    [email protected]

    • Gaby

      4-6 depending on how big you form the patties! xx

  18. Shelby E

    I tried this recipe and the taste is great, but I can’t get them to stay together. Any tips?

    • Gaby

      are you squeezing out all the liquid in the zucchini really well? If so, and it’s still too wet, I’d add some more tortilla chips to bind it together!

  19. Rachel Roach

    These are the best black beans burgers! The spice level and texture were perfect. The whole batch has disappeared! Thank you!

  20. Beth

    Can you make these ahead? Meaning make one day ahead and not cook? I am cooking for a sick friend and she needs protein. Love your cookbook!

  21. Mary

    Could I sub white beans for the zucchini? Genius idea with the crushed tortilla chips!

  22. Anita

    What can be used in place of tortilla chips if I don’t want to use processed ingredients?

  23. Monika

    These will be perfect for dinner and to bring for lunch to work! Yum!!

  24. Barb Lance

    These look delectable! WTG! Do you think a bean tortilla chip would work for someone who avoids corn?


    […] | Black bean veggie burgers + fries + […]

  26. Rosie

    I love this recipe and use it all the time. I’ve even used it to make meatball sized patties and had them with a tomato sauce and spaghetti – delicious. Thanks Gaby! A total winner.

  27. Nancy Henriquez

    This was the best flavor black bean burger I’ve ever had! The corn tortilla chips are so much flavor, wow! The only problem I had was that they fell apart and crumbled very easily. Other than that, they were great!

  28. Jessica Cecilia

    Thank you for sharing this recipe. A recipe very interesting to try. I will tell mom to try this recipe. I’ll wait for your next recipe

  29. Sharie Montgomery

    My husband and I loved this recipe. I froze the extras, since there are just two of us, and cooked them a few weeks later. It worked perfectly.

  30. Kimberly Scampini

    Hey! These sound absolutely amazing and seem freezable! Unfortunately, I haven’t been able to get zucchini recently. Any ideas on alternatives? Bonus points something that might be in my pantry

  31. Pam Dell

    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!

  32. Emily

    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?

  33. Erin

    5 stars
    Delicious! I chilled mine for an our so they set up a little more. Perfect amount of spice.

  34. Bethany

    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?

  35. Dena Kaplan

    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.

  36. Karen Miller

    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!

  37. Dana

    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!

  38. Carolyn Foster

    Looks and sounds amazing! Could these be baked in the oven instead?

  39. Tracie Gonyea

    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!!