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  • Vegan Strong

Black Bean Burger

By Dani Taylor


  • 1 (15 ounce) can black beans, drained and rinsed

  • ⅓ cup chopped sweet onion

  • 1 tablespoon minced garlic

  • 3 baby carrots, grated (Optional)

  • ¼ cup minced green bell pepper (Optional)

  • 1 tablespoon cornstarch

  • 1 tablespoon warm water

  • 3 tablespoons chile-garlic sauce (such as Sriracha), or to taste

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon seafood seasoning (such as Old Bay)

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 slices whole-wheat bread, torn into small crumbs

  • ¼ cup flour, or as needed


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  2. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.

  3. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.

  4. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.

  5. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.

  6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

Makes 4 servings.

Nutrition per serving: 169 calories, 31.2g carbohydrates, 1.6g fat, 8.6g protein


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