Bean and Veggie Burgers
Whip up a satisfying and wholesome meal with these delicious Bean and Veggie Burgers—perfect for both vegetarians and vegans (with a simple flax egg substitution). Packed with fiber-rich black beans, grated veggies like carrot and zucchini, and a flavorful blend of smoked paprika and cumin, these plant-based patties are both nutritious and full of bold taste. The secret to their perfect texture lies in the combination of oat flour and breadcrumbs, ensuring they hold together beautifully while staying tender. These protein-packed burgers are quick to prepare, taking just 20 minutes of prep time and a quick skillet fry for a golden, crispy finish in 15 minutes. Serve them tucked in a bun with your favorite toppings, like creamy avocado or zesty vegan mayo, for a satisfying homemade meal that's hearty, healthy, and sure to please. Whether you're looking for a meatless main dish or a new take on veggie burger night, this recipe is a must-try!
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Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) canned black beans
- 1 medium (grated) carrot
- 1 small (grated, excess moisture squeezed out) zucchini
- 0.5 cup (finely diced) red onion
- 2 minced garlic cloves
- 0.5 cup oat flour
- 0.5 cup breadcrumbs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp (divided) olive oil
- 1 large (or flax egg for vegan option: 1 tbsp flaxseed meal + 2.5 tbsp water) egg
Instructions
In a large mixing bowl, mash the drained and rinsed black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Add the grated carrot, grated zucchini (make sure to squeeze out the excess moisture with a clean kitchen towel), red onion, and minced garlic to the bowl. Mix well.
Stir in the oat flour, breadcrumbs, ground cumin, smoked paprika, salt, and black pepper. Mix until evenly combined.
Add the egg (or flax egg if making a vegan version) and mix thoroughly until the mixture holds together. If the mixture feels too wet, add more breadcrumbs, one tablespoon at a time.
Divide the mixture into four equal portions and shape each portion into patties about 1/2 inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, place the patties in the skillet, ensuring they do not overcrowd.
Cook the patties for 5-7 minutes on each side, or until they are golden brown and heated through. Add the remaining tablespoon of olive oil if needed when flipping the patties.
Serve the bean and veggie burgers warm on a bun with your favorite toppings and condiments, such as lettuce, tomato, avocado, or vegan mayo.
Nutrition Facts
Calories |
8886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24833 mg | 1080% | |
| Total Carbohydrate | 1568.3 g | 570% | |
| Dietary Fiber | 648.2 g | 2315% | |
| Total Sugars | 34.5 g | ||
| Protein | 568.3 g | 1137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3324 mg | 256% | |
| Iron | 181.1 mg | 1006% | |
| Potassium | 29455 mg | 627% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
