Black Bean Burgers (No Mushroom Veggie Burger)
I have been wanting to share a recipe for homemade black bean burgers for years and now the day has finally come! I am so excited to share this.
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Black Bean Burgers
These burgers are a delicious and healthy plant based meal.
The best part? They are secretly packed with broccoli but I swear you can’t taste it (which makes these perfect to serve to those little ones).
In addition to that, the bell peppers add a lot of flavors. The funny thing is, it doesn’t taste like peppers, it just adds extra flavor and yumminess to the meal.
In addition to the black beans, all the extra veggies pack a lot of fiber into each serving. So much in fact that 1/4 of the recipe has 13 grams of fiber! That’s a ton!
No Mushroom Veggie Burgers
My husband does not like mushrooms, in fact, they’re basically banned from the house (yes, he’s a tad dramatic when it comes to his least favorite fungi).
It’s not easy to find mushroomless veggie burgers, it’s a common ingredient because they have such a great consistency that is perfect for burgers.
So if you have a picky eater in your house that hates mushrooms then these black bean burgers with no mushrooms are here to rock your world.
How to serve black bean burgers
If you’re not gluten free you can serve these black bean burgers on a bun with your favorite toppings and a side of salad, fries, or whatever you would like.
Related: 3 Pepper Salad.
If you are gluten free, you can use a gluten free bun or wrap the homemade veggie burger in a lettuce wrap (bibb or butter lettuce works best). Don’t forget to use gluten free breadcrumbs instead of regular if you do have a sensitivity to wheat or gluten.
Another option is to crumble the black bean burgers over a salad. This is one of my favorite things to do.
What do I need to make black bean burgers?
However, if you don’t have any of these supplies, you could chop the veggies very small and mix everything together with a potato masher or fork. The burgers may crumble a bit but they’ll still taste great.
How to prevent the patties from going soggy?
The secret for super crispy bean burgers is baking the black beans before mixing them in with the rest of the ingredients.
That gets rid of a lot of the moisture which is responsible for the soggy patties.
Simply toss the beans on a baking sheet and bake for 15 minutes. This makes all the difference in the world.
If you’re following the 21 Day Fix or the Ultimate Portion Fix system, I have the container counts below:
Full recipe: 1 green, 1 red, 7 yellow, 6 tsps.
Per serving: 1/6th green, 1/6th red, 1 3/4 yellow, 1 1/2 tsps.
If following the vegan plan these would count as 1/4 yellow and 1 1/4 red 1 1/2 teaspoon
How to Make Black Bean Burgers
More recipes with black beans that you’ll love:
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Black Bean Burgers
- Baking sheet
- Food processor
- 3 Cups black beans cooked and rinsed
- 2 Tbsp olive oil
- ½ Cup onion chopped
- ¼ Cup red bell pepper
- ½ Cup broccoli florets
- ½ Tsp garlic powder
- ½ Tsp onion powder
- ½ Tsp paprika
- 1 Tbsp Worcestershire sauce optional
- 2 Eggs
- ½ Cup breadcrumbs
- Salt and pepper to taste
- Preheat oven to 350 degrees. Grease a baking pan and spread beans evenly on it. Bake for 15 minutes so they dry out. Remove from the oven and let them cool.
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent. Add bell peppers, broccoli, garlic powder, onion powder and paprika and cook until fragrant and soft (around 5 minutes). Transfer to a food processor and pulse everything together until chunky. Take it to a bowl.
- Add black beans and mash everything together. Incorporate Worcestershire sauce, eggs, salt and pepper and bread crumbs. Mix everything together and with the help of your hands from the patties.
- Cook in the stovetop or the oven until brown and crispy on the outside. About 3-4 minutes on each side.
Container CountsIf you’re following the 21 Day Fix or the Ultimate Portion Fix system, I have the container counts below: Full recipe: 1 green, 1 red, 7 yellow, 6 tsps. Per serving: 1/6th green, 1/6th red, 1 3/4 yellow, 1 1/2 tsps. If following the vegan plan these would count as 1/4 yellow and 1 1/4 red 1 1/2 teaspoon
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