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Black Bean Veggie Burgers — 82 Calories Per Patty

Black Bean Veggie Burgers — 82 Calories Per Patty

Jennifer McDonald
This Delicious Guiltless Veggie Burger will be your next favorite homemade burger recipe. Check out the easy recipe here.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8 patties
Calories 92 kcal

Equipment

  • Large saucepan or skillet
  • Food processor
  • Grill or baking sheet
  • Potato masher or sturdy fork
  • Mixing bowl (large)
  • Clean kitchen towel or paper towels (for drying beans)

Ingredients
 
 

  • 1 teaspoon olive oil optional, for sautéing
  • ½ medium onion diced, about ½ cup / 75g
  • ½ medium green bell pepper diced, about ½ cup / 75g
  • 1 can black beans 15 oz / 425g, well-drained and rinsed
  • 2 slices white or whole wheat bread torn into small pieces, about 1 cup / 50g
  • 3 cloves garlic finely chopped, about 1 tablespoon / 9g
  • ½ teaspoon oregano chopped, fresh
  • ½ teaspoon seasoned salt such as Lawry's — reduce or omit the pinch of plain salt if using this
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin increase to 1 tablespoon if you prefer a strong cumin flavour
  • 1 large egg about 50g
  • 1 teaspoon hot sauce
  • ¼ cup corn kernels fresh, frozen (thawed), or canned (drained), about 40g
  • 1 pinch salt to taste — omit if using seasoned salt
  • 1 pinch ground black pepper to taste

Instructions
 

  • Heat a large saucepan or skillet over medium heat. Add 1 teaspoon of olive oil (optional) and sauté the diced onion for 3-4 minutes until softened and translucent.
    1 teaspoon olive oil, ½ medium onion
  • Add the garlic, reduce the heat to low, and stir for about 1 minute until fragrant. Do not let it brown.
    3 cloves garlic
  • Add the diced bell pepper and cook for 2-3 minutes, stirring occasionally, until slightly softened but still with some bite.
    ½ medium green bell pepper
  • Add the well-drained black beans to the pan and stir for 1-2 minutes until heated through. Mash thoroughly with a potato masher or sturdy fork until you have a rough paste with very few whole beans remaining — whole beans create weak spots that crack during grilling.
    1 can black beans
  • Stir in the oregano, seasoned salt, chilli powder, cumin, hot sauce, corn, and salt and pepper to taste. Mix well and remove from the heat. Allow the mixture to cool for 5 minutes.
    ½ teaspoon oregano, ½ teaspoon seasoned salt, 1 tablespoon chilli powder, 1 teaspoon ground cumin, 1 teaspoon hot sauce, ¼ cup corn kernels, 1 pinch salt, 1 pinch ground black pepper
  • Transfer the black bean mixture to a food processor. Add the crumbled bread and the egg. Pulse 8-10 times until a thick, cohesive paste forms — do not over-process into a smooth purée; some texture is good. If the mixture feels too wet or sticky, add extra bread half a slice at a time until it holds its shape when pressed in your palm.
    2 slices white or whole wheat bread, 1 large egg
  • Divide the mixture into 8 equal portions (about 2.5 oz / 70g each) and shape into patties about ¾ inch (2cm) thick. To grill: Preheat the grill to medium heat (around 375°F / 190°C). Lightly oil the grates. Grill for 5-7 minutes per side until the patties are firm and have visible grill marks. To bake: Preheat the oven to 375°F / 190°C (190°C fan-forced). Place patties on a lightly greased or parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for another 8-10 minutes until firm and lightly browned.

Notes

Storage: Cooked patties keep in the fridge for up to 4 days in an airtight container. Place parchment paper between patties to prevent sticking.
Freezer-friendly: Freeze uncooked or cooked patties for up to 3 months. Reheat from frozen at 375°F / 190°C for about 15 minutes, flipping halfway.
Make-ahead: Form patties and refrigerate on a lined tray for up to 24 hours before cooking — chilled patties hold together better on the grill.
Substitutions: Rolled oats, plain breadcrumbs, or crushed crackers can replace the bread slices in equal volume.
Pro tip: If the mixture feels too wet after processing, crumble in an extra half slice of bread at a time until it holds its shape when pressed in your palm.

Nutrition

Serving: 1servingCalories: 92kcalCarbohydrates: 15gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 23mgSodium: 434mgPotassium: 240mgFiber: 5gSugar: 1gVitamin A: 369IUVitamin C: 9mgCalcium: 48mgIron: 2mg
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