Black Bean Veggie Burgers

Sweet Pea Living | Black Bean Veggie Burgers | Vegetarian | Paleo | Low Carb

I had my first veggie burger when I was in high school. Back then, I was trying (unsuccessfully) to become a vegetarian and I found that veggie burgers were a great alternative to the meaty flavors that my taste buds craved. Even though I no longer try to eat fully vegetarian, I really enjoy making and eating these delicious meat-free patties.

Sweet Pea Living | Black Bean Veggie Burgers | Vegetarian | Paleo | Low Carb

The key to making a good veggie burger is to keep your base from being too watery. If there is too much liquid in your mixture, the patty with break during cooking—leaving you with a sad, crumbly mess. I start this recipe by laying out the corn, peas, black beans and chickpeas on paper towels for about an hour before beginning. This helps soak up any unwanted moisture.

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Next, we need to blend the patty base ingredients: walnuts, black beans, chickpeas, garlic, shallot, Worcestershire sauce, salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper. While there are a lot of ingredients in the base, these spices help balance the flavor of the black beans and give the patty a spicy kick!

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After creating the patty base, gently fold the peas (or don’t, I’ve heard that many of you have an aversion to peas), corn and quinoa into the mixture. If you are on a no-carb diet, I encourage you to replace the quinoa with minced cauliflower. This easy substitute will provide the same texture as the quinoa, without the carbs!

Sweet Pea Living | Black Bean Veggie Burgers | Vegetarian | Paleo | Low Carb

Finally, my favorite step: forming the patties! Who doesn’t love getting their hands a little messy? For this step, I recommend using a heaping ½ cup measuring scoop to form 12 well-sized chunks of mixture. Then, mold the chunks into patties using your hands. I dusted my patties with a little bit of ground mustard before throwing them in the oven to bake.

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You can dress up these veggie burgers in many different ways! We added mustard, lettuce, red onion, tomato, dill relish and Swiss cheese to ours. You can also add ketchup, bacon, mayonnaise, thousand island dressing, or even a fried egg! Enhance them with your favorite condiments and enjoy!

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I don’t know about you, but my stomach is starting to rumble already! If you’re looking to make something new for dinner, try out this dish and let me know what you think by tagging Sweet Pea Living on Facebook and Instagram. I can’t wait to see how much you love these!

Black Bean Veggie Burgers


AuthorSweet Pea LivingDifficultyIntermediate

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS
 15 oz can black beans, rinsed and drained
 15 ¼ oz can corn, rinsed and drained
 16 oz can chickpeas, rinsed and drained
 1 cup frozen peas, rinsed
 1 cup quinoa, cooked
 1 cup raw walnuts
 1 small red shallot bulb, peeled
 1 tbsp garlic, minced
 1 tbsp Worcestershire sauce
 ¼ tsp table salt
 2 tsp paprika
 2 tsp garlic powder
 1 tbsp onion powder
 2 tsp black pepper
 1 tsp cayenne pepper
 1 tsp ground mustard
GARNISH
 lettuce or buns
 tomato
 swiss cheese
 dill relish or pickles
 mustard
 ketchup
 red onion

INSTRUCTIONS
1

About 1 hour before cooking patties, set rinsed and drained black beans, corn, chickpeas and peas on paper towels to dry.

2

Preheat oven to 375 degrees (F). Cook quinoa according to package’s instructions. Set aside when done.

3

Blend together until evenly mixed.

4

Move mixture to a large mixing bowl. Combine quinoa, corn, and peas to mixture.
Scoop mixture into ½ cup and form patties with your hands. Do the same for the entire mixture. You should have about 12 patties (6 for each baking sheet).

5

Place the patties on two non-stick (or lightly greased) baking sheets. Dust each patty with ground mustard on top side.

6

Bake patties for 10 minutes on each side, or until crisp on both sides.

7

Serve hot on a bun or in a lettuce wrap. Garnish to your preference and enjoy!

Ingredients

INGREDIENTS
 15 oz can black beans, rinsed and drained
 15 ¼ oz can corn, rinsed and drained
 16 oz can chickpeas, rinsed and drained
 1 cup frozen peas, rinsed
 1 cup quinoa, cooked
 1 cup raw walnuts
 1 small red shallot bulb, peeled
 1 tbsp garlic, minced
 1 tbsp Worcestershire sauce
 ¼ tsp table salt
 2 tsp paprika
 2 tsp garlic powder
 1 tbsp onion powder
 2 tsp black pepper
 1 tsp cayenne pepper
 1 tsp ground mustard
GARNISH
 lettuce or buns
 tomato
 swiss cheese
 dill relish or pickles
 mustard
 ketchup
 red onion

Directions

INSTRUCTIONS
1

About 1 hour before cooking patties, set rinsed and drained black beans, corn, chickpeas and peas on paper towels to dry.

2

Preheat oven to 375 degrees (F). Cook quinoa according to package’s instructions. Set aside when done.

3

Blend together until evenly mixed.

4

Move mixture to a large mixing bowl. Combine quinoa, corn, and peas to mixture.
Scoop mixture into ½ cup and form patties with your hands. Do the same for the entire mixture. You should have about 12 patties (6 for each baking sheet).

5

Place the patties on two non-stick (or lightly greased) baking sheets. Dust each patty with ground mustard on top side.

6

Bake patties for 10 minutes on each side, or until crisp on both sides.

7

Serve hot on a bun or in a lettuce wrap. Garnish to your preference and enjoy!

Black Bean Veggie Burgers

Sweet Pea Living | Black Bean Veggie Burgers | Vegetarian | Paleo | Low Carb

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