Black Bean Veggie Burgers



Try this vegetarian take on a classic burger.

Allison Hunter Korn, Contributing Writer

As barbecue season is upon us, it is very important to have a go-to vegetarian option for all of the friends and family that don’t eat meat. The summer is the best time to enjoy foods cooked on the grill (or in the oven) and to share them with guests. Whether you serve these at cookouts or enjoy them all on your own, these veggie burgers will be the perfect addition to your summer festivities.



2 cans of black beans, drained and rinsed

1 tablespoon olive oil, for cooking

¾ cup green bell pepper, finely chopped

1 cup white onion, finely chopped

3 cloves garlic, minced

2 teaspoons cumin

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon paprika

½ cup bread crumbs

2 eggs 

3 tablespoons barbecue sauce,or mayonnaise if preferred

Salt and pepper as desired



  1. Preheat the oven to 325°F. Pat dry the drained and rinsed black beans and spread them evenly on a lined baking sheet. Bake for 15 minutes or until they appear slightly dried out.
  2. While the beans are cooking, sauté the chopped pepper, onion, and garlic with the olive oil over medium heat. Cook until peppers are soft and onions are soft and translucent. Remove the mixture from heat and soak up any excess moisture.
  3. Place the peppers, onions, and garlic in a large bowl. Mix in the cumin, chili powder, garlic powder, paprika, bread crumbs, eggs, barbecue sauce, and salt and pepper. Stir until combined. Add the dried black beans to the bowl and mash with a fork. It is okay to have some larger chunks of beans.
  4. Form the mixture into patties, about ⅓ cup per patty. The patties can be frozen or baked right away. 
  5. To bake, preheat the oven to 375°F. Place the formed patties on a baking sheet lined with parchment paper. Bake for 10 minutes on either side, remove the tray from the oven, and enjoy while still hot!