5 from 1 vote
Loaded Black Bean Burgers Recipe by Andie Mitchell - these veggie burgers are packed with southwestern flavor and healthy vegetables. They're kid-friendly and freezer-friendly too!
Loaded Black Bean Burgers
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Course: Dinner
Dietary Restriction: Dairy Free, Peanut/Tree-Nut Free, Vegetarian
Servings: 4
Calories: 317 kcal
Author: Andie Mitchell
  • 2 green onions white and light-green parts, cut in half
  • 2 carrots large, cut into a few pieces
  • ½ bell pepper red, seeded, ribs removed, and cut into a few pieces
  • ¼ cup cilantro packed
  • 1 15-oz can black beans rinsed and drained
  • ½ cup oats quick-cooking
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 pinch cayenne pepper
  • ½ teaspoon salt
  • 1 tablespoon ketchup
  • 1 egg
  • 3 teaspoons olive oil extra virgin
  • 4 whole-wheat buns split
  • 4 leaves romaine lettuce
  • 1 Roma tomato sliced
  • 1 red onion small, thinly sliced
  1. In the bowl of a food processor, combine the scallions, carrots, bell pepper, and cilantro and pulse until the vegetables are finely chopped, 2 or 3 pulses. Transfer the veggies to a large bowl.
  2. Put the beans into the food processor and pulse until finely chopped, 2 or 3 pulses. Add the black beans to the bowl.
  3. Put the oats into the food processor and pulse until finely ground. Transfer the oats to the bowl and add the garlic powder, cumin, chili powder, cayenne, salt, ketchup, and egg. Mix well and form into 4 equal patties.
  4. In a large nonstick skillet set over medium-high heat, heat 1½ teaspoons of the oil. Add 2 of the patties and cook until crisp on one side, about 4 minutes. Carefully flip and cook until the second side is crisp, about 4 more minutes. Transfer to a warm plate. Add the remaining 1½ teaspoons of oil to the skillet and repeat the cooking process with the remaining 2 patties.
  5. To serve, put the hamburger buns on a clean work surface, place a patty on each of the 4 bottom halves, and layer each with a romaine leaf, a fourth of the tomato slices, a few red onion rings, and finally the top halves of the buns.
  6. The cooked, cooled patties will keep in an airtight container in the refrigerator for up to 5 days. To freeze, put the patties on a parchment paper–lined baking sheet and freeze until completely firm, about 3 hours. Transfer the frozen patties to a large resealable plastic bag and freeze for up to 3 months.
Recipe Notes

We recommend organic ingredients when feasible.