Vegetarian Black Bean Burgers

As the clock struck midnight, we ushered in a new year. And with it, a brand new resolve to eat healthier and watch our weight. While this may be sadly short lived for many of us, it’s still the first day of January, and the proverbial ink is barely dry on the list of New Years resolutions. Posting a cookie recipe today feels a little cruel, doesn’t it?

(Just) for today, I will put my delicious baked goods on the back burner and share with you one of my favorite healthy recipes. Here’s what happened.

It was late one night when I realized I hadn’t prepared my lunch for the following day. I was going to make my easiest, go-to recipe, roasted chic peas. I turned my pantry upside down looking for some, when I came to the sad realization that I had no chic peas. Out of pure desperation, I grabbed a can of black beans and came up with this recipe. Quite honestly, I didn’t expect them to be very good. And I definitely didn’t expect them to be anywhere near as delicious as they were. I’ve been waiting for just the right time to share these with you, and I think a healthy start to a new year qualifies.

Super healthy, shockingly delicious, and pretty easy? I say that’s a winning recipe!

Vegetarian Black Bean Burgers:


1 can mushrooms

1 small onion

4 Tablespoons olive oil

1 can black beans

1 egg

1/4 cup bread crumbs

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Pam, or spray oil, for frying


In a blender, combine mushrooms, onion and oil until it forms a thick paste. Pour contents into a large bowl. Add black beans and mash with a fork. The beans should be slightly mashed, but not completely blended. Add egg, bread crumbs, salt, garlic and pepper. The mixture should be stiff enough to form it loosely into patties. If it isn’t, add some bread crumbs.

Heat a large frying pan over medium heat. Spray well with Pam. Form patties out of the mixture and fry on each side until lightly browned. Remove from pan and serve hot on a whole wheat bun, with a side of butternut squash fries.


Sorry about the long delay in posting. I have recently discovered that being sick with a cold and food blogging don’t go well together. Luckily, the cold is gone and the food is back! Thanks for stopping by! -Miriam


  1. says

    By the look of these burgers I’d say it was probably fate that you ran out of chick peas!

    Happy New Year Miriam! May 2012 deliver all your hopes for the year…and good health of course.

  2. Ahuvah Taub says

    Found your blog through More Quiche Please. Great recipe. I baked the burgers and mixed it up a bit with eggplant and zucchini instead of mushrooms. I love spices so I added more spices green dried coriander, a pinch of nutmeg and paprika hot and sweet. Work well when baked. I also needed to add more bread crumbs as I used more veggies.

  3. Leah says

    Made these tonight..the flavor was AMAZING! However, mine did not hold together :( they were very “wet” so I added quite a few of extra bread crumbs as well as some oats. I didn’t have mushrooms so I subbed zucchini…maybe that was the problem? I’ll try them again and hopefully I’ll have better success. They were so good and everyone gobbled them up I hope I can figure out how to get them to stay together!

  4. deb says

    These look great for the nine days! So excited to try them. What size can of mushrooms did you use?


Leave a Reply

Your email address will not be published. Required fields are marked *