Homemade Black Bean Veggie Burgers
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don't have a food processor so I used my Pampered Chef chopper to finely mince the veggies. Unlike other reviewers, I had no problem getting the mixture to stick together—this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). They formed up beautifully and didn't stick at all to a sprayed pan in the oven. I'm thinking of making a double batch, baking it, and freezing them once these first four patties are gone. They would be SO handy to have on hand for those nights you don't want to cook. I ate mine on the "Tasty Buns" recipe also found on this site. This recipe makes a large patty, which is the perfect size for the largish buns.Read More
Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don't have a food processor so I used my Pampered Chef chopper to finely mince the veggies. Unlike other reviewers, I had no problem getting the mixture to stick together—this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). They formed up beautifully and didn't stick at all to a sprayed pan in the oven. I'm thinking of making a double batch, baking it, and freezing them once these first four patties are gone. They would be SO handy to have on hand for those nights you don't want to cook. I ate mine on the "Tasty Buns" recipe also found on this site. This recipe makes a large patty, which is the perfect size for the largish buns.
Mmmmm-so good we decided to freeze the rest of the batch for an easy, reheat meal during the week. I doubled the recipe and added 1/2 cup cooked brown rice with the breadcrumb step to give the burgers a little more fill and structure. This recipe had the meat eaters and vegetarians alike asking for seconds. One tip: put a little olive oil on your hands when shaping the patties to prevent sticking. (Also makes your cuticles nice and soft!)These are an instant classic with my frinds.
Fun to make! I have already made it twice in the past 3 weeks. I use eggbeaters instead of real eggs, and 1-1.5 eggs (1/4-3/8 cups) seems to form the perfect consistency. I also added cilantro and mushrooms for a nice added kick. Superb!
The first time I made these seemed like a disaster. The mix was runny and could not be formed into anything, it was almost like soup. I froze it and baked it nontheless and it turned into surprisingly FANTASTIC burrito filling. I am on try number 2 now (we are having burritos again tonight) and the mixture was perfect, so it must have been me!! This time, I soaked and cooked my own fresh black beans . . . that may be what made all the difference. Try this recipe, it´s delicious!!
This is DELICIOUS. I swear, it is wayyyy better than storebought! I don't have a grill, so I did things a bit differently than some of the other reviewers. I did let the beans dry a bit after rinsing them and tried to get most of the moisture out of the onion, red pepper, garlic and pinch of cilantro that I roughly pureed with my immersion blender. One can of beans wasn't enough, so after mixing everything together, I added half a can of organic refried black beans. I didn't have breadcrumbs so I added a half a cup of cooked short grain white rice and about 1/3 cup of flour. I greased some aluminum foil and baked them on each side for 10 mins as suggested. To crisp them up, I put them in a pan on the stove with a tad oil for a few minutes before serving. AWESOME served with a side of chipotle mayo.
These burgers are delicious! As others have said, you need to squeeze the excess water out of the pepper and onion mixture before adding it to the beans. Another tip: you can make these vegan by using ground flax seed instead of the egg. Whisk 1 tbsp ground flax seed with 3 tbsp water. Then mix in the spices like it says in the recipe. You'll get sort of a spicy paste. Mix this in with the beans and it will hold together perfectly! Honestly, when I made this recipe with egg some of the burgers cracked, but they came out perfect using flax seed.
I'm impressed! These are tasty and at a fraction of the cost of store purchased veggie burgers. I took the tips from another reviewer (Kelly) and rinsed the beans then dried them really well with paper towels. I put the onion, garlic and green pepper through a mini food processor, then drained the excess liquid off and blotted with another paper towel. I mixed the mashed beans with the onion, garlic and green pepper. I added two egg yolks, omitting the whites because that just adds more water. I then added 1 cup of fresh bread crumbs with the remaining spices. Mine made 5 huge patties and I grilled them on foil lightly brushed with Extra Virgin Olive Oil. They came out perfect and I did not have any trouble with them falling apart. The second time I made these I added some worcestershire sauce and a small amount of liquid smoke. Wow, did that kick up the flavor. Even my meat lover husband thought they tasted great. At first I thought they would take a lot of time to make but I was surprised at how quick I made them. I will make up a bunch of these and freeze them. I have eaten just about every brand of store veggie burger that's out there. These are far superior to any of the store burgers. Thanks for such a wonderful recipe!
These were superb! I didn't have any onion so I used onion powder instead. To make up for the dryness of the powder I added a tablespoon of salsa. They turned out really well! Grilled them for 5 minutes on each side- really yummy! Will make again! UPDATE: I have now made this again and have simplified the process. I just throw the beans, the roughly chopped pepper, onion and garlic into a bowl and blend with my stick blender until quite smooth. Then I just mix in the seasoning in the same bowl, add the egg and the breadcrumbs and stir. Then I let it stand for about 10 min so that the breadcrumb have time to actually soak up the excessive moisture. So easy and yummy! Will make now every week...
While these burgers don't quite have the same 'mouthfeel' as store-bought veggie burgers, these are so much better (not to mention cheaper) because YOU control the ingredients. A few tricks to keep the patties together ~ as a few reviewers have mentioned, make sure the beans are dry; even though the directions call for mashing the beans until thick and pasty, I've had better success when the beans are roughly smashed; briefly saute the chopped veggies to rid of excess moisture before adding to the beans; using only the egg white will help bind the patties together without increasing the amount of bread crumbs ~ hope that helps. And thanks, LAURENMU, for the delicious post!
I have never commented on a recipe but I really felt I needed to on this one. I have made these burgers 2 times. The first time they were great.. the second time they were AMAZING!! and the difference?? I put the beans, garlic, peppers, and onion in a blender and made a puree out of it, which of course made it more watery and I thought I had messed it up.. So I added bread crumbs until it was thick (about 1.5 more cups) added another egg (I did this both times) and then froze them, shaking my head at botching a good thing (although, now with all the breadcrumbs, I got 8 burgers out of one can). About 1.5 hours later I took them out, apologizing to my other half who had begged for them that night, put a little olive oil in a stir fry pan and cooked them on the stove. Oh my god - they were absolutely amazing!! the blender took away the weird bean-y texture that they had the first time. Absolutely amazing. I can't wait to eat the rest of them - they are in the rotation
i just made these for the first time and they were wonderful. i was really surprised but they held together perfectly! i rinsed the black beans, drained them, then spread them out on the baking sheet to dry while i prepared the rest of the ingredients. i also squeezed the water out of the onions, garlic, and bell pepper as best as i could with a paper towel. instead of the breadcrumbs i used 1 1/2 cups of quick oats, which made the burgers very dense (they could easily be a substitute for a beef patty this way). this is definitely one of my new weekly recipes- i'm a vegetarian and these provide tons of protein, fiber, nutrients, and carbohydrates in a quick, cheap, easy meal. next time i make this recipe i will probably add 1/2 a cup of each carrots, mushrooms, and perhaps soybeans, reduce the oats to 1 cup, add 2 tablespoons of flaxseed, make 6 servings instead of 4, and reduce the chili powder to 2 teaspoons. i should also mention that i plugged this recipe into the calorie-count.com recipe analyzer and the numbers are extremely different than the values on this site, so for the health conscious i would double check. either way this is a delicious, wonderful recipe!!
My husband and I are vegan, so I doubled the recipe and substituted 1 Flax Egg and 1 Chia Egg for the traditional eggs. To do this mix 1 Tbsp. Flax meal with 3 Tbsp water and set aside, and mix 1 Tbsp. Chia Seeds with 3 Tbsp water and side aside. Then combine with other ingredients as written. We found that this eliminated the excessive moisture that some had trouble with. Great recipe! Thank you!!!
I am a meat-eater who eats vegetarian during Lent. I used to be a terribly picky eater and even 5 years ago I never would have tried something like this. But I sure am glad that I did! After trying the recipe as is(very good),I did decide to make a few of my own modifications. I cooked my own black beans,drained and rinsed them when I was done. I cooked 1/4c.(dry)bulgur in 1/2c.water and 1/2t.vegetable base and used this in place of bread crumbs. I also used red pepper instead of green,1/2 of a jalapeno(no seeds),1/2c. mushrooms,1 ripe avocado(this adds a little healthy fat and gives the burger some moisture), and 2T tomato paste in addition to the ingredients listed. I chopped all of the vegetables to about a minced texture in my Zyliss, which gave it a ground beef-like texture. I drained these in a colander lined with paper towels(along with the fork-mashed black beans and bulgur)and gently pushed down on the ingredients to force out a little more excess moisture so they would hold together. I whisked together the egg,chili powder,and cumin and also added 1/8t.liquid smoke,1/4t.oregano,and 1/2t.vegetable base to this. I then poured the egg mixture over it all and used my hands to thoroughly combine all of the ingredients;as I mentioned earlier,it resembled the texture of ground beef. The patties formed very nicely,but I do recommend freezing them or they may fall apart when cooking. Cook in a non-stick skillet,but use a little butter or olive oil. 4* as is,5* this way.
This is a fantastic, basic veggie burger! I have followed the recipe with great results, but also love the versatility! I tend to double the recipe, use red peppers instead of green, use Italian seasoned breadcrumbs, and add a can of corn. It's also good with other veggies mixed in! The amount of breadcrumbs you use will depend on how watery your ingredients are - be sure to have more on hand, if necessary! You can substitute the egg for ground flax-seed mixed with water to make these vegan! Enjoy!
I am a chef at a sorority. I make these for my girls all the time, they live them. I add different ingredients each time with different spices to keep it fresh. Why would you strain the veggies, losing all those great flavors, add some dried french onions instead of bread crumbs!!! Mix up a Chipotle ranch mayo for these with some cheddar cheese. Make a Greek veggie burger with spinach and feta cheese and Greek seasonings, ad a cucumber sauce for extra flavor. Make the patties up and freeze for a short bit, that will ensure a perfect patty!
It's not vegan if it contains egg.
With a few minor tweaks, this recipe is so good!! I have made this 3 times so far, each time with a few changes. I definitely agree the cumin is too much. I reduced it to 1 tsp and it seems perfect. Second, I make the whole thing in the food processor, because I'm just that lazy. I like the red bell pepper better than green in this recipe, or a mixture of both will probably be in my next batch. So I start by processing the pepper and onion in the food processor until finely chopped. I saute them with a small amount of olive oil in a non-stick pan for 2 minutes over medium heat. Meanwhile I process the garlic until it is nicely minced. Add that to the pan and saute one minute more, or until fragrant then remove from heat. I add the beans to the processor with the veggies, egg and spices, and process until blended. Then add the bread crumbs (3/4 cup as per others) and give it a few pulses. Then comes the most important part: put in a covered bowl and refrigerate at least 20 minutes. No more falling apart. I sauteed mine in a bit of olive oil for about 5 minutes each side in a non-stick pan. Topped with avocados, as others suggested. Basked in the raves. Thanks for the recipe!
Made these yesterday, was pleasantly surprised at how great they were! I didn't have a perpper, so I subbed half a grated carrot. Also, I used an extra egg and refrigerated the mixture for about an hour. No problems with it falling apart. Very happy with my first home-made garden burger attempt. Thanks for sharing the recipe!
I'm a vegetarian and decided to give this recipe a try. I made it pretty much the way that it says except that I added soy sauce and worchester sauce instead of chili powder and hot sauce. That way I can spice it to taste later, especially since my 7yo daughter doesn't like spicy foods. They came out delicious. They are much better then what you buy in the store. I also strained the green peppers as some of the other reviews suggested. I fried it in a pan with a little margarine and it was wonderful. I will definitely make another batch to freeze. I was also thinking that these would make a great meatball substitute for spaghetti. You could form it into little balls and fry them up. I also thought that they would be great for faux falafel by flattening it out, frying it in a pan and then putting it in a pita pocket with some ranch dressing. The possibilities are endless and yummy!
These are really great! Dense and satisfying while also being healthy, I found these very easy to throw together. This recipe is also quite simple to modify (ex: I tossed in a jalapeno and used a chili garlic sauce rather than hot sauce). I used an oven to bake these and they turned out just fabulous--no problems with them falling apart, perhaps because I took the good advice of other members and added extra bread crumbs. I'll be making these often!
AWESOME veggie burgers! I am definitely going to make this recipe over and over again. The mix was a bit too loose and moist to form into patties, so I added more breadcrumbs as well as some grated parmesan cheese to firm the mixture up. I used real bread crumbs (i.e. bread that I processed into crumbs) to make them extra good. I also dredged them in flour and then fried them in a little olive oil and this gave them a nice, crispy exterior which added to the flavor.
Skip the egg and use 1 cup of panko bread crumbs instead and they will have the perfect consistency and be a five star worthy burger!
This recipe is an excellent "base" recipe but IMHO it needs some adjustment on the seasoning. The taste of cumin is truly overwhelming--I adjusted to 1 tsp instead of 1 TBS and it was much better. All in all a very good recipe.
I just went and reread all the reviews and don't get what I did wrong - but it must have been a doozy because these were awful for us. In seven years of cooking together, this is only the second dish my husband wouldn't eat. These had absolutely no flavor - and I added all of the spices, chili sauce, garlic, etc. Usually if a recipe is so-so, I'll remake it. This isn't one of them for us. I hope others have better luck with it.
These are great! I followed some reviews and put everything in the food processor. I didn't have a bell pepper and hate cooked bell pepper anyway, so I used a carrot. I used oats instead of bread crumbs to make them even more healthy. I rinsed the black beans but should have let them drain longer - they were a bit wet so my mixture was runny. I treated them like pancakes, poured the "batter" into a hot pan w/ a little oil then fried them up. I got 8 thin patties from 1 can of beans, my toddler LOVED them, was shoving them in her face w/ two hands. Great lunch for us girls during the week - my guys won't touch them with a 10 foot pole.
I used my food processor for the whole process and it worked great! I used a large can of black beans (it was in my pantry to use up) and just doubled the rest of the ingrediants. This was very easy to make and now I have a bunch in the freezer. We baked ours and I think next time I will pan fry them in some olive oil to get a crispy texture. Thanks for the recipe!
This is a very quick and easy recipe. I omitted the peppers, used red onions, seasoned breadcrumbs and cut the amount of chili and cumin in half. I didn't care for the chili and cumin taste and next time I will experiment with spices that I like since the cumin and chili over power the taste. I also used an extra large egg and that seemed to hold everything together nicely. I will definately make this recipe again.
These were really fun to make! I read a lot of reviews beforehand, so from others' suggestions I added another egg and froze the formed burgers for about 15 minutes before baking, as well as laying the beans on some paper towels to let them dry out a bit after rinsing them. I had no problem with them crumbling or anything. Also, I made 6 smaller patties, and made sure not to make them too thick so that the texture would be even throughout. I also flipped them halfway through the baking time. Oh, and I added corn because my fiance and I love corn. We both thought they tasted good, but that there was definitely too much of something-it may have been cumin, which I hardly ever use. I'm going to make them again just with less cumin, or maybe I'll just leave it out altogether. Also, mashing the beans with a fork seemed ridiculous. I used my hands and it took far less time than it would have with a fork. The finished burgers were served with the Baked French Fries I recipe on the site.
Original recipe has good texture. Be sure to drain & rinse in a sieve, not just pour the goup out of the can. Mash by hand, not in the processor; I used a grid type potato masher. For those who are getting liquid in the veggies, chop the them, rather than pulverize, in the processor. I pulsed on/off 2-3 times, scraped down, repeat until 1/8 to 1/4-inch pieces. There was no excess liquid. I doubled the recipe with a 29 oz. can, which measured a scant 3 cups after rinsing. I used 1/2 the cumin and a red pepper, but otherwise the exact recipe. My husband is a hearty eater, but loved these and asked for them the next day. I'll post a pic of the unmixed ingredients as well as the burger.
These were delicious and relatively easy. I took some advice of other reviewers and mixed everything in the food processor, adding more breadcrumbs until the mixture was thick enough to form into patties. Instead of serving them on buns, we topped them with pomegranate guacamole and/or sour cream mixed with mango salsa. Wonderful vegetarian meal!!
I can't get enough of these burgers, although I do make a fair amount of changes. I omit the cumin and chili powder entirely and instead add chopped jalepeno peppers. In order to keep the burgers together, it is important to put the peppers and onions in a sieve to express all the moisture after they go through the food processor or you will end up with watery patties. I use plain oatmeal instead of bread crumbs, and double the amount. Additionally, I like to shred parmesan cheese into the mixture before forming the patties. They are fantastic with bbq sauce
These are delicious! I've made these several times and even meat-eating friends enjoy them. Don't over-mash the beans or the burgers will be mushy. They're better with a bit of "meaty" texture. I made mine vegan by replacing the two eggs with a mixture of 4 T potato starch + 4 T water. I usually reduce or eliminate salt in recipes, but I found these to be better with the addition of 1/2 tsp salt. Pleased with the results when using Thai chili sauce and plain bread crumbs.
LOVED these burgers. I added corn and pine nuts and refridgerated the mixture for a couple of hours-had no trouble with them falling apart! will make again
I just made these for dinner. Very Good. I used this recipe as a base then tweaked to my likings/availabilities. I doubled the recipe to ensure leftovers for lunches, my version made 18! Added 1 can of corn, 1 cup of cooked lentils and 2 cups of cooked brown rice. I substituted steel cut oats for the breadcrumbs. Used 2 eggs. I live in a small studio apartment with no counter space and I don't have a food processor or a blender. So, I put all ingredients into a large mixing bowl and mixed with my hands until I found the desired consistency. This move totally worked out to my benefit. I placed 6 patties at a time on an oiled baking sheet and refrigerated for about an hour. Baked 12 mins per side at 375F. Perfect! Thank you for such a great idea!
Great Eats. I used old fashion oat meal ground in food processor instead of bread crumbs. Added some mushrooms. Let set over night so oat meal absorbed moisture. Also, dried beans in paper towel and used paper towels to squeeze out moisture in green pepper and onion ground in food processor. Made great patties. Cooked in frying pan with a little oil on low heat.
Used 2 eggs and everything else by the recipe. Very tasty and didn't fall apart or anything. Other than the fact that it tastes like pure cumin, I will definitely make this recipe again (with about a teaspoon of cumin instead of a tablespoon). -I've made round 2 and 3 now, and settled on a teaspoon of cumin, 2 medium or small eggs, red instead of green bell, and add portabella mushrooms to the veggies. If you add a few (1/8 - 1/4 cup) extra bread crumbs and dry the beans and diced vegetables very well using paper towels, you won't have any trouble with patties falling apart.
These are delicious! I eat frozen black bean burgers regularly, and these blow them away! I'm going to start making a big batch for my husband and I to eat for lunch! I made these with "Baked Basil Fries" also on this site. What a combo! Thanks for this recipe!! (Try putting the bean mixture in the refrigerator for a few minutes before you make the patties and cook them a little longer. They won't fall apart that way.)
Absolutely delicious. As another poster commented, I pureed 1 cup of brown rice and 3/4 c. shredded mozzarella and added it to the mixture. I didn't add the hot sauce and only put in a 1 tsp of chili powder. I also used 4 cloves of garlic. Fried them up in some olive oil and they were divine!
OMG that was good!!!!! This is definitely a do-over again and again and again... ! These are by FAR better then the expensive ones you get in the grocery store and much better tasting. I topped a whole wheat bun with my black bean patty, guacamoli, onions, tomato slices, spinach and pepper jack cheese with a bit of chipolata mayo. It was messy but melt in your mouth magic!!! Will repeat often. :-)
Huge hit at my girls night! I added 1/2 a can of corn and fresh cilantro. Then topped it off with pepper jack cheese mango salsa and avocado. No one missed having meat. I may make some to keep on hand in the freezer.
My husband and I made these for the first time last night and we were so happy with them!! Instead of using canned black beans we used dried white beans because that is what we had on hand and we also used oats instead of breadcrumbs for added nutritional value and added finely chopped yellow crookneck squash. It was so tasty. We are both meat eaters that are trying to eat more of a flexitarian diet and this recipe will be added to our list of tasty veggie dishes!!
These were great. I followed the recipe with just a few exceptions. Because I'm trying to watch my sodium intake, I used dry beans instead of canned. Because I had a whole bag of beans, I ended up multiplying the recipe times 4 so I could use them all. Instead of guesstimating the sizes of the patties, I weighed everything and figured out that I had enough mix to make about 18 4 oz patties. I don't buy whole eggs, so I used eggbeaters. Other reviewers mentioned problems with the patties holding together. I followed the advice of others and made sure to get as much liquid as possible out of my peppers, onions and garlic. I lined my colander with paper towels, put the veggies in, topped with more paper towels, then weighed it down with a plate and some canned goods. I let it drain for about 10 minutes. I also let the mix sit overnight in the fridge before forming the patties.
These were VERY good! Did not have green pepper, so I added an 8oz can of corn. I chopped everything in my mini chopper, including the black beans. First round: corn, onion, garlic, Second round: black beans, then combined in a bowl. Since I used the corn, I upped the bread crumbs to ~1 cup. I did not have any issues with them falling apart. I baked them as directed and topped with pepper jack cheese. Will definitely make these again!
I am a huge fan of this recipe its the best burger I've made.
Very good! I pureed the onions and green peppers to get rid of their texture. I also added an extra 1/2 cup of bread crumbs. I followed others advice about freezing them. I pattied them up and placed them in layers of parchment paper. They worked really well on the grill the next day. Also I tripled the recipe so I would have some to freeze and eat some other day.
Made these tonight. The mushed beans make it seem a bit "doughy". Only the flavors of included were not enough for me. I added some mushrooms and roughly ground oatmeal, jalapenos, lemon salt, and crackers as I had no breadcrumbs. I just hated the texture, mushy and soft. NOT meaty texture.
My sister in law made these this past weekend. They were awesome. I can't wait to make them for my hubby.
These are yummy indeed. I used two eggs and had no problem with the sticking together. For lunch the next day I mashed up two leftover patties and fried them up in a little oil to put them on a flour tortilla as a burrito. That was delicious.
Made these with my boyfriend, they are great! Could use a little more kick. We also made the lime sour cream on a different recipe to go with these and it was perfect!
These black bean burgers were amazing! I made these burgers exactly like how the video did. I didn't think they were going to hold together since I processed the bell pepper, onion, and garlic, the mixture was kinda watery. I did add a little more bread crumbs in hopes it would not be sooo wet. The burgers came out great. I made a total of 5 burgers. I also made a mayo sauce out of 1 cup of mayo, 2 chopped adobe chipotles, and 1 teaspoon of adobe sauce. I toasted a piece of bread, added some mayo, avocadoes, tomatoes, and then the burger. It was pretty delicious! Will be making this recipe again!
Really good! I doubled the recipe. They do fall apart a little, but I think I did a pretty good job of getting them to stay together by adding an extra egg and refridgerating them for about 2 hours. I chopped up the pepper and onion myself, and used a garlic press, since I don't have a food processor, and I think it worked out fine. I didn't completely double the breadcrumbs. The beans, I mashed with my hands after discovering a fork wasn't too effective. I must have made larger burgers because my doubled recipe made 5 patties. I baked them for 15 minutes on each side.
I used the other recommendations of adding 2 eggs, and using about 1/4 cup more bread crumbs. I also added about 1/4 cup of shredded chedder cheese which made it stick together even better (not to mention add a nice flavor). I cooked mine in a skillet with some olive oil - turned out great. Next time I think I'll make six patties instead of 4 and make them thinner (they were a bit too thick and big for my tastes). My boyfriend who is a meat eater had two of these! I'll make again for sure.
Very good recipe!! I make a low fat garlic mayo to slather on the bun along with onion, lettuce, and tomato. I also add an extra tsp of hot sauce for a little more zip!
Maybe I did something wrong? Mine were bland and dry...I couldnt even finish one. With all the great reviews I'm tempted to try the recipe again, just incase, but I dont want to waste my time if they come out the same. They sure smelled good as I was making them...just didnt cook up how I thought they would.
I thought the flavor of these was wonderful! I left out the green pepper, though. Mine also came out very mushy. I think I might try them again frying them in a pan. They would have been much better with a little bit of crispiness....
WOW!! This was the very first veggie burger I have ever eaten in my entire life, and I absolutely loved it!!! Wish I would have discovered this one a long time ago:) These are the few changes I made: 1 used banana pepper in place of bell. 2 used red onion. 3 omitted garlic(had none) and added garlic powder instead. 4 used 1tbs flaxseed and 3tbs water in place of egg. 5 used cayenne, not chili powder. 6 spread chili sauce on bread instead of adding to burger(why I did that? IDK =) 7 in place of bread crumbs I used garlic&cheese croutons and just threw them into the processor for a couple of seconds. I ate it on a whole wheat sandwich thin spread with thai sauce, and sliced some tomato, onions, and cabbage. DELICIOUS!! I halved the recipe and it made two large patties. Thanks so much for this awesome recipe!!
Loved this recipe! I added some fresh corn and used a flax egg to the recipe. So delicious! Thank u!
Made this dish for dinner tonight along with some homemade fries. It was a HIT !! even with my picky eater ( what he didn't know didn't hurt him ). Changes I made were this, I used one 15 oz can of black beans ( Drained ) and 1 can of refried beans, strainded the onion and pepper mixture ( using 1/2 yellow pepper instead of green ) and seasoned with Emerils essance instead of the chili powder and cumin. I baked in the oven at 350, but thought it needed more cooking time so I turned up the oven to 375 and cooked another 10 min. Will make again, but may use brown rice instead of bread crumbs to see if they hold together better
I never thought I would say this, but I could give up ground meat burgers in exchange for these! The taste was awesome! I served them on pretzel rolls with a cilantro-lime mayonnaise, fresh tomato and red onion slices. Also, I used dried black beans that I had cooked instead of canned beans. Definitely will make again...and again...
This was a great lunch. I added jalapeno and a few mushrooms because I needed to use them. Very tasty. I didn't have a problem with them falling apart; I placed the bowl of mixture in the fridge while I cleaned up the kitchen and it had time to come to a nice consistency before making patties.
I made this exactly as written but had some trouble with them staying together. I should have headed others' advice and added more egg and breadcrumbs. As it turned out, this would have made good filling for a bean burrito or taco, but as a burger it was kind of a letdown.
I have tried several recipes for veggie burgers over the last couple of years, and this one is the best by far! I made mine in a non-stick pan on the stove. They fall apart a little when you flip them, so I 'm not sure how it would work to grill them (although I'd like to try!). There is plenty of flavor, so no condiments are needed. My husband thought they smelled so good, that he even tried one!
I love these burgers! My bf requests I make them often, so I always make a double batch and freeze some. They cook just as well from frozen as fresh. I do have a few tips and tricks for the recipe though: I use freshly cooked black beans instead of canned. I also use a food processor but not for all the ingredients at once. I first mashed the black beans (sooo much easier in a processor). then removed them and chopped garlic, onion, and red bell pepper (in that order). This gives me some extra moisture to help the burgers stick together :) I've used both 1 egg and 2 for a double batch - 1 egg if it is large, and I've never had a problem w/them falling apart. Another trick is to refrigerate the patties after you make them for at least an hour before cooking - helps them hold their shape!
I made these last night and they were delicious! I followed tips here and added can of corn, and topped with slice of tomato, lettuce, avocado, and sour cream. (also can use guacamole spread, my daughter opted for that). So yummy!! Only prob: after baking they crumbled (not firm at all), so I (very unwillingly) fried the rest in a tiny amt of oil in a pan. I baked a few others just to compare. Frying is not what I usually do in the house, but the family devoured them that way!! Figures! Will try to refrigerate longer and add extra egg next time to firm it up. Thanks for all the tips! It's lunch for me today! :)
Great reciepe! I used black and brown rice mixture instead of the bread crumbs, added hemp seeds and powder for protein (1 tblsp of each), and amino acid for added flaver. WOW! Also added 1/2 chopped carrot to the veggie mix. Grilled, and very good!
WOW amazing! I followed a few hints that others had left. I drained the excess moisture from the onion/pepper mixture using a few paper towels. I also rolled my patties in bread crumbs. It held up great and gave the outside a bit of crunchness. Also freezes very well! I double the recipe when I make it so I will have some on hand for a quick lunch/dinner. Yummm!!
These were amazing. I was truly astonished. I did freeze them and they cooked great. after i cooked each side i squished the patty and made it thinner. I didn't use the food processor, I just chopped finely. I am not a vegetarian, I just thought this could be a great cheap meal and it is.
Couldn't get the patties to stick together quite as well as hoped. However, they were delicious!
This was my first experience making black bean burgers and it was easy with this recipe! I didn't have a bell pepper so I just used the onions and garlic. It worked out fine that way. I don't think i used enough hot sauce because they needed more flavor...but with cheese and ketchup it worked for my first attempt!
They're pretty good. I used chipotle chili powder, which I think gave it a distinctive flavour. Definately a keeper to work with.
Very good recipe. Followed exactly and baked in the oven. As good as any veggie burger I ever had, and even my toddler ate it up so it was not too spicy for us. Only tip I can offer is to grease baking sheet or foil to allow for easy flipping/clean up.
Nice flavor. We enjoyed these with some fresh lime and salsa. And although this isn't a "WOW" recipe, I'd make it again. I didn't serve them on buns, but with some Mexican rice and corn. Oh, and don't forget the fresh lime and salsa!
As others suggested, I dried off the rinsed beans to keep the burgers from falling apart. For a more complex flavor, I halved the chili powder and cumin, and added black pepper and McCormick Montreal Steak Seasoning. Veggie burgers can seem dry on a hamburger bun, even with cheese and condiments, because there's no fat content from beef to moisten the sandwich. After trying one of these patties on a hamburger bun with cheese and mayonnaise, the next night I made a kind of patty melt: I warmed the patty (which had been in the fridge) a bit in the microwave. Then I formed it to be flatter and more square. I placed it between two pieces of bread (buttered on the outsides) along with a slice of cheese, sauteed onions, and a bit of mayo. I grilled it up in a frying pan long enough to heat it through, to melt the cheese, and to brown the bread. It was very tasty, and I will be making this recipe again with my variations.
This is a good basic veggie burger recipe, i added red and yellow bell peppers, grated carrots and rolled oats. Next time I will add corn. And be sure that you don't make them to thick or it will be crispy on the outside and mushy on the inside.this recipe makes more like 5 or 6 burgers. All in all this is a good recipe, just play with it to fit your taste.
My family and I are not vegetarian, but are trying to add more vegetarian meals to our diet. We all really loved these burgers, but I gave the recipe 4 stars because I made various modifications based on other reviews I read. I cut the cumin down to 1 tsp, but still felt it was a bit overwhelming, so would definitely half that in the future. I didn't want to drain the veggies of their flavorful juices as some suggested so I ended up using about a half cup each of bread crumbs and quick oats that I had pulsed in the blender in order to thicken the mixture enough to form patties. I hate salty food, but I also hate bland food. I noticed that some reviewers commented that these burgers were bland so I added half tsp. tamari, which added some depth to the flavor as well. As modified, my recipe made 6 generous patties, which I sprayed very lightly with canola pan spray and baked as directed for about 25 minutes. The burgers held together very well. I served them with a squeeze of lime, lettuce, tomato, a slice of sweet onion and spicy ketchup, made by adding a squeeze of lime and chipotle hot sauce to regular ketchup. I served sweet potato fries on the side to round out this excellent meal.
This was a hit. I did not use the chili powder. I baked them in the oven. I have been looking for a recipe like this. Thank you
Did not hold together. It's also not vegan, to whoever the genius is who created this recipe.
These were great. I did everything by hand, chopping and mashing. No problem with being runny or falling apart. Rinsed the beans and left them to drain for at least an hour then tossed them in a paper towel. Used 5 cloves of garlic and added 1.5 t of liquid smoke. A little more bread crumbs because there was just a little left in the container. Used the suggested chipotle mayo to stay with the flavor profile and topped with lettuce, tomato, and avocado.
These burgers had great flavor but if the recipe author reads this-- please edit your recipe (if you can) to add a step. "After chopping the peppers and onion in the food processor, drain the vegetables on several layers of paper towels. " Otherwise, the mixture is mushy. I added more bread crumbs (fresh, probably should have used dry), then oatmeal, then oat bran. Finally, after playing with these for a day, I shaped them (with difficulty) and baked them. THEN I took them to the Fourth of July picnic and finished them on the grill. As I said, the flavor is fantastic but, as the recipe is written, it has simply too much liquid to be able to form the burgers. Also, I used minced chipotle pepper instead of hot sauce and added chopped cilantro as well.
Yummy! I cooked them a bit longer and at 385 - going for a crispier burger - that turned out well. I also followed the advice of previous posts and added egg and refridgerated for a couple hrs before cooking. I ate the 1st one with ketchup, mustard, lettuce, toms, etc - like a normal burger and that was yummy, the 2nd one I put salsa on (which I normally love on burgers) but salsa didnt add much to this burger as its natural flavor is already along those same lines. I got 5 good sized patties out of this recipe.
Just tried these with a few changes & they're wonderful! I used 1/2 cup of mushrooms pureed with, 2 T minced shallots, 2 tsp garlic salt, 1/2 tsp hot pepper flakes, 2 eggs, & a T of worcestershire sauce, & a 1/2 tsp cumin. Then mixed it by hand with 1 can of rinsed, well drained, coursely mashed black beans & 1/2 cup of parmesan cheese. I let the mixture meld together for about 5 minutes & they stayed together perfectly. I baked them for about 8 minutes on each side. This made 6 not huge burgers, but I served them on frozen garlic Texas toast knots with herbed mayo, so they were just the right size. Next time I'm going to add some grated carrot & wheat germ & make a double batch. Best burgers I've ever had!
cThank you sooooo much for this recipe! My daughter and I loved these Homemade Black Bean Veggie Burgers, and we always have black beans and others in the house! Due to our Cajun/Creole Heritage, we replaced the Chili Powder with Cajun seasoning and added a tablespoon of Chia Seeds for that extra POW! These are now on our weekly menu, and are in accord with our weight loss goals. I love that it is such a simple recipe and is delicious. MC
Delicious! This meatless burger recipe is very flavorful and satisfying. I used a food processor for the ingredients so there was a bit more water from the blending process. I also added 1/4 of a jalapeno pepper. I used garlic and cheese toast as the breading... about 1 1/2 cups worth to firm up the mixture. Cooking time was about 8 minutes in a Foreman Grill cooking 2 patties at a time. With the extra bread crumbs added, this made 6 patties slightly larger than a standard burger bun. My wife and I loved this recipe and will definitely use it again!
so tastey and so easy! i refrigerated and that helped with them syaing together; i also made them into slightly smaller patties, so i got more. next time i'm definitely adding some corn, though.
Very good! I threw everything in the food processor, it was so easy! I did not add bell pepper because I am not a fan. I did add corn at the very end. I did not need to use extra bread crumbs, mine held together find without! I used Franks Red Hot Chili Sauce in and on the burgers, excellent!
These were wonderful. I will make them again and again. Will also definitely be making a big batch and freezing for a quick easy meal. The only thing I would do differently next time is add more bread crumbs.
These were really quite good as the recipe was written. I will definitely make changes next time, though. I think the step to food process the coarsely chopped onion and green pepper serves to create too much liquid. I had to add about triple the amount of bread crumbs to absorb that liquid. Plus, I didn't care for the crunchiness of the onions and peppers once the burgers were cooked. So next time, I am going to omit the green pepper and substitute roasted green chile instead. Additionally, I am going to finely dice the onion and then saute it in a little bit of coconut oil before adding it to the mashed bean mix. I anticipate great results. Thanks for the recipe! Recipes like this make it easy to consider vegetarianism as a viable lifestyle!
These were just alright, in my opinion. I fear that cumin caused the downfall of these burgers. I have this spice in my spice rack but seldom use it because I don't care for the smell...but decided to give it a try. Initially I thought they smelled yummy but the taste was a whole different matter. I think the combination of the cumin taste and the slightly chalky texture from the black beans was a real problem. We ate them, they weren't terrible...but I did have to load mine with relish, ketchup and mustard to hide the cumin taste. I added 1/4 can of drained niblet corn and used a red pepper instead of green. These looked really pretty! I also used a HUGE amount of freshly ground black pepper and several generous dashes of extra hot red pepper sauce. I like the idea of making my own veggie burgers and will keep looking for the perfect recipe. This one has potential though, I might try to tweak it to our tastes.
Awesome recipe! Followed exactly and had no problems whatsoever. I pre-made the patties in my patty press and let them sit for a couple hours before cooking, then I baked them in the oven. They were fantastic, and filling!
Great flavor, great alternative! These burgers aren't wimpy sized, flavorless globs of veggies. They are tasty, filling, and I'm definitely planning on making them again. The only difference I'd make is one more egg and some more bread crumb to stiffen it up a bit.
I don't really care for the spices used in this recipe. So, I opted for less onion and bellpepper, then added corn and carrots. I used about 1 tablespoon of balsamic dressing. Yummy!
Followed the recipe exactly as was written and found it to be incredibly bland! My family hated it and I threw it away! What a waste
YUM! Loved these!!! I was nervous about the patties falling apart so I ended up dicing and patting with paper towels instead of using the food processor. I rinsed and drained the black beans then poured them onto a couple of paper towels while I diced and put everything else together. I was hesitant to use all of the chili powder, cumin and chili sauce called for but I went with it to give the recipe a fair shot and I'm glad that I did. SOOO tasty!! I did add 2 TBS of wheat germ in place of a little bit of bread crumbs. I had no problem with the patties sticking or falling apart ... used non stick foil on my baking sheet. I did cook longer (probably 15 mins on 1st side then 10 on the 2nd) and more time would have been fine. I will definitely be making these again and will try my processor next time b/c dicing the veggies took a little while.
Did the recipe with some of the recomendations listed, cooked the peppers and onion a little first, used dry beans instead of canned, rinsed and dried beans. used two eggs instead of one and grilled burgers on aluminum foil. They were a little too dry and a little too spicy for the kids. May try again but will not put as much spice and maybe less bread crumbs.
What a fabulous alternative to hamburgers!!! Thank you to the reviewer's advice to drain and dry the black beans. I chopped the onion and green pepper in the food processor. (I might also saute it next time to bring out its sweet flavors). I removed the vegetables and put all the other ingredients into the food processor. (I used heart-healthy rolled oats instead of bread crumbs, and doubled that amount, as reviewers recommended. I also used 2 eggs instead of one. I mixed the vegetables with the bean mixture and placed it in the refrigerator for a couple of hours the thicken up the mixture. I used a little bit of olive oil and PAM and placed them on my grill pan. I left them there for about 5 minutes, used the PAM again and flipped them for about another 5 minutes. My husband and I really enjoyed the flavor, but our kids did not. Next time I will season it with basil and oregano to make the flavor more appealing to the kids.
Great! I think it helped to dry the beans, as others have said.
Great recipe! Four stars for me because add'l bread crumbs were needed to keep the mixture together. I used only the ingredients called for in the original recipe, and found this to be a great vegetarian alternative that I'll make again and again. I liked the amount of heat from the hot sauce and chili powder. Instead of baking or grilling, you can also use a little cooking spray and cook these up right on the stove.
Excellent recipe! Easy & far superior to anything store-bought! My substitutions: 1. Sauteed the onions, peppers & garlic in a bit of oil (used green, red & yellow peppers), then once cool, squeezed out excess liquid in cheesecloth 2. Added Mexican oregano & liberal salt & pepper 3. Used more bread crumbs than called for 4. Froze patties then baked directly from freezer 5. Blended all ingredients except bread crumbs in food processor. Once blended, manually mixed in crumbs.
I must admit, I was VERY reluctant to try these. I have tried those disgusting things in the freezer isle of the grocery store and those could seriously ruin someones perception of a veggie burger! These were great!!!!!!! With the cumin and chili powder it gives it a taco taste. I topped it with cheese and it was GLORIOUS! I used 2 eggs and I didn't measure the bread crumbs, I just poured and mixed until the mixture was sticky.