Although I eat the occasional organic chicken breast, most of my diet aligns with vegetarian-esque tendencies.  Cholesterol has always been an issue in my family and cutting meat out of my diet made getting my cholesterol down a whole lot easier.  Then, when I started living with a man who loved his meat, I slowly started eating chicken again.

However, one thing I still shy away from is red meat.  This becomes a major bummer during the summer months when everyone wants to grill out burgers and I am left to eating sides.  Enter the veggie burger.  To be honest, I hated store bought patties mainly because of the meat subs that popped up on the ingredients list (I have never been a fan of TVP.)  Finally I stumbled across Amy’s Kitchen and fell in love.  The only problem, each box cost over $5 in my area and I really couldn’t justify the cost.

Luckily I  soon discovered how easy different types of veggie burgers are to make.  Just give a quick whirl to the ingredients in a food processor, shape into patties, grill, and enjoy- really nothing to it.  So, on my quest to find the perfect veggie burger I created this recipe.  I love using black beans because of their protein and fiber- making a nutritious burger.  Plus, this burger only uses oats so could also be labeled gluten free (even though I love my wheat- sometimes it is good to get a break.)

So grab some beans, give ’em a whirl, grill both sides, and top like you would any other burger!

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Black Bean Burger
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 4
  • 15 ounce can black beans
  • 1/2 cup carrot
  • 1/2 cup onion
  • 1/2 cup red pepper
  • 1 clove garlic
  • 1/2 jalapeno
  • 2 tablespoon egg whites
  • 1/2 cup oats
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • salt and pepper
  1. Pulse everything except for half of the black beans in a food processor until well combined and only small chunks of veggies remain. Add in remaining black bean and pulse until bean are incorporated. Form four patties. Freeze any unused patties between pieces of parchment paper for future use.
  2. Grill on a lightly sprayed piece of tin foil for 8-10 minutes on one side. Flip, and continue to grill for another 5-8 until patty is cooked through and is a nicely browned.



Have I mentioned how much it looks like summer now?