Every vegan loves a good veggie burger, right? Wrong! Most veggie burgers have eggs or cheese hidden in them and are not, in fact, vegan. Most vegan burgers are soy patties made from imitation meat. So what do you do when all you want is to sink your teeth into a delicious veggie burger, but still want to maintain the purity of your temple? Simple, you take matters into your own hands. I love black beans and I love veggie burgers, so it made a lot of sense to combine the two into an absolutely delicious fiber-rich dinner. I served my veggie burgers with daiya cheese, sauteed mushrooms, and lettuce on an english muffin. You could also just serve them over some brown rice or quinoa.

A quick note: Check your breadcrumbs! I used panko because they are the most reliably vegan.

Black Bean Veggie Burgers
  • 1 can of black beans, drained and rinsed
  • 1.5 tsp. of egg replacer mixed with 2 TBSP. water
  • 1/4 c. panko bread crumbs
  • quarter of a red pepper, diced
  • 2 tbsp. finely chopped onion
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garlic powder
  • salt and pepper
  1. Mash 3/4 of the beans with the ener-g until it forms a thick paste.
  2. Add vegetables, spices, and bread crumbs and mix well.
  3. Take 1/4 of the mixture and form it into a thick patty in the palm of your hand, you will flatten it after you put it into the pan.
  4. Repeat with the rest of the mixture.
  5. Heat a non-stick pan over medium-high and spray with nonstick cooking spray
  6. Place the burgers into the pan, pressing down with the back of a spatula until they are about 1/2″ thick. Make sure that there is plenty of room in between the burgers, and that their edges don’t touch. This will get them nice and crispy.
  7. Cook for about 4 minutes, or until you get a nice crust on one side, and flip, cooking for an additional 4 minutes.
  8. Serve on english muffins, hamburger buns, over rice, and with any condiments that you desire.
yields 4 burgers at 110 calories each