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Black Bean Veggie Burgers
These aren’t your bland, rubbery veggie burgers you may have been served at a school function or potluck. These black bean burgers are boasting with flavor and health benefits for kids and adults alike. If kids seem skeptical at first, add condiments! Ketchup and mustard can go a long way for turning an unfamiliar food into something delicious.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 burger patties 1x
Ingredients
Scale
One 15-ounce can black beans, drained and rinsed
1 cup quinoa, cooked
1 carrot, peeled and grated
2 small potatoes, peeled and grated
1/2 cup corn kernels, cooked
2-inch piece leek, finely chopped
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
8 hamburger buns
For serving:
1 tomato, sliced into rounds
1/2 red onion, sliced into rounds
2 cups romaine lettuce, torn by hand
1/2 cup pickle slices
Ketchup, mustard, or your favorite burger condiments
Instructions
- Transfer about a third of the black beans to a large bowl and lightly mash with a fork.
- Add the quinoa, carrot, potatoes, corn, leek, garlic, cumin, paprika, cayenne, sea salt, and black pepper, and mix well. The bean mixture should be somewhat sticky.
- Divide the bean mixture into 8 pieces, roll into balls, and flatten to make patties.
- Heat the olive oil in a nonstick frying pan. Fry the patties, flipping occasionally, until cooked through with a nice brown coloring on both sides, about 3 to 4 minutes on each side.
- Serve patties on burger buns and top as desired.