Black Bean Burgers

It’s rare that I find a cookbook that I get truly excited about.  I was at Borders a while back, searching for a vegetarian cookbook that contained decent veggie burgers.  I saw Veggie Burgers Every Which Way by Lukas Volger, and I started flipping through it.  This was a winner.  It has everything in it from hamburger buns to sweet potato fries to pretty much any type of veggie burger on the planet.  There are vegetarian recipes, vegan recipes, and I love the bright and colorful pictures for each recipe.  I was sold.  I have now made at  least four recipes out of this book, including the Basic Sandwich Rolls, and I have not been disappointed yet.  (And, no, I do not have any connection whatsoever with the book-I just really like it, so I am recommending it to you! And, you should check out his website for awesome vegetarian recipes.)

My latest go-round with this cookbook was this recipe for Black Bean Burgers-mostly because I had all the ingredients on hand.  I love the versatility with the recipe.  You can use any kind of bean-chick peas, black beans, red beans, etc.  I chose to use canned beans, only because I was short on time and already had a can of black beans, but you could use dried beans and cook them yourself (I always seem to think that they end up having more flavor than the canned ones).  These were ready within a half hour-which was great because it was a week night, and I didn’t have much time.  They are very filling, and you could modify the spices/flavorings to your liking.  I added a very sharp cheddar cheese slice on top of the burgers at the very end of the baking time-wow.  Even a meat lover could go for these.


Black Bean Burgers

Servings: 4 burgers



1 15-ounce can black beans (drained and rinsed), or 1 and 1/2 cups cooked black beans

2 eggs, beaten

1/2 cup parsley, chopped

1/4 cup grated Parmesan

2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Squeeze of fresh lemon juice

3/4 cup panko

2 tablespoons olive oil

Whole wheat hamburger buns (or whatever you prefer), toasted

Toppings:  Sharp cheddar cheese, onion, lettuce, tomato, etc.



1. Preheat the oven to 375 degrees.

2. In a large mixing bowl, mash the beans with a potato masher or fork.

3. Add the eggs, parsley, Parmesan, mustard, salt, pepper, and lemon juice. Mix well.

4. Add the panko to the mixture and stir to combine, set aside for at least 5 minutes. (This will allow the panko to soak up some of the additional moisture.)

5.  Shape the mixture into four, equally-sized patties.

6. In an ovenproof sauté pan over medium-high heat, heat the olive oil until shimmering.***If you don’t have an ovenproof sauté pan, just use a rimmed baking sheet for step #8 (see below).

7. Add the patties and cook until browned on each side, about 10-15 minutes total.

8. Once lightly browned, transfer the pan (or rimmed baking sheet) to the oven and bake for 12-15 minutes, until the burgers are completely cooked through.

9. Garnish as desired on hamburger buns and serve immediately.

Source: Barely adapted from Veggie Burgers Every Which Way by Lukas Volger.

March 6, 2011 - 7:48 am

Lauren at Keep It Sweet - Wow, these look great. Did you have any trouble with the mixture sticking together when you cooked them?

March 6, 2011 - 7:50 am

srlacy - Hey Lauren-actually no! They held together really well-I was surprised. They were easy to flip on the stove, too.

March 6, 2011 - 9:50 am

notyet100 - this looks too good,..;-0

March 6, 2011 - 11:07 am

Patty - I’m a big fan of black bean burgers – these ones sound awesome!

March 7, 2011 - 6:36 am

Happy When Not Hungry - Wow these burgers look amazing! I’ve never tried making black bean burgers before so will definitely have to try!

March 7, 2011 - 12:05 pm

Georgia @ The Comfort of Cooking - I can’t believe that these are meatless, they look just mouthwatering! Definitely worth a try this spring and summer. Thanks for sharing and inspiring me to try a no-meat burger, Shanon!

March 18, 2011 - 1:23 pm

maria - these are DELICIOUS! made them last night & topped them with lettuce, tomato, melted cheese & some caramelized onions to add a little sweetness. so good – thanks for the recipe!

June 29, 2011 - 2:33 pm

Alicia - I made these Monday night and they were wonderful! Topped with colby cheese, tomato, lettuce and carmalized onions (as someone suggested)…Very flavorful and filling and the hubby loved them!!

August 11, 2011 - 11:42 pm

Ruth - Thanks for this recipe! I’ve made them twice this week (cooking for 2 and had leftover beans). Super simple, really nice. I was a big fan of the texture of the ‘burgers’–not icky in any way like so many store bought veggie burgers. Really satisfying and filling without being heavy. Used cooked beans instead of canned–I’ve been cooking dried beans for a few months now, and I really think they make a difference. Canned, of course, are super convenient.

February 15, 2012 - 7:42 am

Alyssa - Found your burger on foodgawker. It looks awesome! I’m wondering if i can fool my meat-lovin’ hubby with it….I guess there is only one way to find out!

March 3, 2012 - 7:51 pm

Dina - I’m wondering if the parsley is necessary or if it could be swapped for spinach”

March 3, 2012 - 7:56 pm

srlacy - You can definitely swap the parsley for spinach-sounds great!

March 17, 2012 - 3:08 am

RE - So delicious!! I served them old-fashioned burger style with lettuce, tomatoes, onions, melted pepper jack cheese, and ketchup. I added a dash of cumin and a tablespoon of generic steak seasoning to amp the flavor a bit, and that made them even tastier. They cooked really quickly on the stovetop (almost burnt them, eek!) and I didn’t have to bake them in the oven. I toasted the buns, though. Carnivore Hubby declared them palatable; I loved them.

May 27, 2012 - 5:51 pm

Vicki Barber - Oh my gosh! These were to die for! Made up an avocado sauce to top it with. Delicious! Thank you

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