Community Pick
Easy Veggie Burgers
photo by Ashley Cuoco
- Ready In:
- 13mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 19 ounces black beans
- 1⁄3 cup onion, coarsely chopped
- 1 garlic clove, minced
- 1 egg
- 3 tablespoons barbecue sauce or 3 tablespoons ketchup
- 1 1 tablespoon soya sauce or 1 1/2 teaspoons HP steak sauce
- 1 teaspoon canola oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
- 1⁄3 cup all-purpose flour
- 1⁄2 cup dry breadcrumbs (must be store bought to work) or 1/2 cup cracker crumb, ground in processor until very fine (must be store bought to work)
- 1⁄2 cup old cheddar cheese, shredded
- 6 crusty bread rolls
directions
- Drain and rinse beans with cold water.
- Drain again and pat dry with paper towels.
- Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
- Pulse until beans are the size of peas.
- Place pulsed mixture into a large bowl.
- Add flour and stir until evenly mixed.
- Add bread crumbs and mix well.
- Add cheese and mix with your hands (mixture is thick).
- Divide mixture into six portions.
- Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
- The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
- Oil your grill and preheat grill to medium-high.
- Place burgers on grill.
- Brush with remaining barbecue sauce.
- Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
- Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
- For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
Questions & Replies
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Reviews
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First time I ever made or tasted veggie burgers. I made them for a vegetarian friend, who was visiting. She said it was the best veggie burger that she had ever eaten. I made them almost like the recipe call for except I added 2 small carrots finely grated and i/2 a red pepper and 1/2 an orange pepper, and I used olive oil instead of canola. Thanks for the excellent recipe. My daughter and I also thought that they were excellent. She grilled them.
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Downright outstanding veggie burgers! Much better than Morningstar Farms:) They held together very well! I served them without any buns, since they're quite starchy already. Didn't miss the buns at all:) I used a 15 1/2 ounce can of black beans, and kept everything else the same. I used ketchup and added some hot sauce, and I used a store-bought brand of parmesan bread crumbs. I'd sure make this again! I served with my favorite burger toppings - pickles, ketchup and mustard. I grilled them in the oven and had no problems with sticking (I used a non-stick spray). I would definitely make these again!
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Tweaks
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These are very good burgers. I did have to adapt to what I had on hand though. I used oatmeal in place of bread crumbs and nutritional yeast in place of the cheese(about1-2 Tablespoons). I was mashed my beans with a potato masher instead of the food processor. and just mixed everything else in. Thanks for an easy recipe.
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These were so easy to make and very flavourful as is. I used cornmeal instead of the flour (as other reviewers suggested). Aside from that change, I left all other measurements as is and it was DELICIOUS!!! This is an immediate addition to my weekly menu. Thanks for sharing this recipe with us. I appreciate it!
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The flavor was good, but the consistency was a little gummy, which is what I've found with most bean-based veggie burgers. Using barbecue sauce instead of ketchup was brilliant, but I missed the part where only 2 tblsp went into the mixture and added all 3. I couldn't find a 19 oz can of black beans, so had to use 15 oz. I will continue my search for the perfect veggie burger.
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one of the best black bean burgers I've made! This will definitely be on a regular schedule in our house. I used dried black beans that I had cooked prior. As another poster suggested, I replaced the flour with cornmeal and the bread crumbs with oats for gluten free. Cooked on the stovetop, about 5-6 minutes per side. The texture was perfect. Served with salsa and sour cream with no bun. I will be trying the leftovers as more traditional with tomato, lettuce, ketchup etc. Thank you for a great recipe!
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How filling and yummy! The only change I made was to use salsa instead of ketchup (didn't have any). I topped it with ton of condiments and devoured. I also had to improvise creatively when I found out a guest was gluten free. For just her patty, I used crumpled rice krispies in place of breadcrumbs - totally worked!
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