We went to a fun dinner at Kath and Matt’s house tonight! We decided a few days ago at yoga that we should do a casual Saturday night dinner together, and we agreed to split up the menu to make it easy. Kath and Matt would provide veggies and buns, and Casey and I would make homemade (vegetarian) burgers! I really shouldn’t take any credit though, because this one was all Casey’s idea.
As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. It is Casey’s third time making it, and it is AMAZING! The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor! We’ve made these so far with black beans and garbanzos (black beans were better!).
Vegan Bean Burgers
Ingredients: (makes 6 burgers)
- 2 cans black beans (rinsed and drained)
- 2 carrots, grated
- 1/2 cup dry rolled oats
- 1/4 cup pepitas (pumpkin seeds)
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/4 tsp black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
We pre-baked ours and did a final heat on the grill with some veggies – such a perfect summertime meal!
Enjoy! :)
HAPPY BIRTHDAY to my amazing big sister Rebecca!! Wishing we could celebrate together again this year!
66 Comments so far
Leave a comment
Those look amazing! I have to try this recipe!
[Reply]
Saw your link on Caitlins blog, can't wait to make this veggie burger.
[Reply]
I cannot each carrots.
Do you have a recommended substitution?
Thanks!
[Reply]
Tara Reply:
July 2nd, 2010 at 1:41 pm
Sweet Potatoes
[Reply]
Hi Anonymous – you could tried grated zucchini or sweet potato if carrots aren't an option. Enjoy! :)
[Reply]
Made these last night with a few swaps- I didn't have carrots, so I used a sweet potato, and didn't have onion powder, so I used some chopped vidalias. I halved the recipe and didn't measure everything perfectly, so they were a little mushy, but still SUPER delicious! I will be making these again!
[Reply]
[...] quick, healthy and pretty easy. I have been dying to try the recipe Emily posted for vegan black bean burgers. I ran the idea by everyone and they said that sounded [...]
[...] tonight after tackling 3.0 miles without pain (holla!) I tackled this recipe for a black-bean veggie burger which was created by Emily at the Front Burner blog. This is officially my first attempt at a [...]
These are sitting in my oven right now- I was eating them just as the mix- they are unbelievable!
Will post up photos for you later! Woop!
[Reply]
Emily @ The Front Burner Blog Reply:
June 17th, 2010 at 9:24 am
so glad you like them! :)
[Reply]
[...] else did I do today? Well, I ate lunch! Black Bean burgers on spinach salad with a couple slices of [...]
[...] recipe is taken straight from Emily’s blog – your can find it here. She and her husband came up with such a great recipe that there is no need to change up [...]
Holy mother of all that is holy – these are amazing. I actually had to stop cooking for .2 seconds to come to the computer to tell you that you are a black bean burger genius. Delicious.
[Reply]
Emily @ The Front Burner Blog Reply:
June 21st, 2010 at 6:34 pm
haha i am so glad you like them! :)
[Reply]
[...] great blog I read. Since it’s not mine, I don’t want to list it here, but if you follow this LINK you’ll find the recipe, and you can make them for yourself. I really can’t believe this is [...]
These are cooking in the oven right now. I used 3 cups of home-cooked black beans, and the consistency turned out just fine. Crunched the numbers to discover that they have about 200-220 calories per burger (just in case anyone is counting) depending on what kinds of seeds are used in the mix.
[Reply]
Emily @ The Front Burner Blog Reply:
June 26th, 2010 at 10:23 pm
awesome! I hope you liked them :)
[Reply]
[...] great blog I read. Since it’s not mine, I don’t want to list it here, but if you follow this LINK you’ll find the recipe, and you can make them for yourself. I really can’t believe this is [...]
[...] these buns in the house, got me looking at bean burger recipes. So I made another variation. These vegan bean burgers caught my eye when they were featured on Kath’s blog. You should definitely give these a try! [...]
Oh wow these look so delicious! I hope it’s ok to have linked to them on my blog :) http://myadventuresinveg.blogspot.com/2010/06/make-this-weekend-great-one.html I seriously cannot wait to try them!
[Reply]
Emily @ The Front Burner Blog Reply:
June 26th, 2010 at 9:50 pm
awesome! I hope you like them :)
[Reply]
[...] week? Well, heads up. I’ve found a new addiction and, of course, it involves beans. They are vegan bean burgers from Emily at The Front Burner and they are the best bean burgers I’ve had [...]
Oh wow. These were incredible! This is the first non-meat burger I’ve had that was truly delicious and satisfying. I’m looking forward to leftovers :) Thanks for the great recipe! I have linked to you on my blog, if that’s OK!
[Reply]
[...] the success of the chickpea-spelt burgers, I was excited to try Emily’s now-famous recipe for Vegan Black Bean Burgers. She jokes that they end up looking quite similar to giant cookies, and I have to say that I [...]
I tried to comment on the recipes page, but I can’t? I’ve made these bean burgers about 3 times now… they are ah-mazing. I don’t usually have pepitas laying around so I just omit those– they are still delicious. I think it is the cinnamon. Thank you for the great recipe, it’s quickly becoming a staple.
[Reply]
Emily @ The Front Burner Blog Reply:
July 1st, 2010 at 9:35 am
thanks for the heads up on the problem with the comments – weird. i’m so glad you like the burgers!! :)
[Reply]
[...] was planning on attempting Emily’s famous black bean burgers for dinner but I was pretty tired and didn’t feel like making a big mess so I made a quick Black [...]
[...] something else altogether), and then fixed lunch upon arriving home. Last night I made these famous Bean Burgers. I paired them with whole-wheat buns, sauteed mushrooms, mustard, and an avocado and humus spread [...]
Hi, I was thinking of maiking these but as it will only be me eating them I can’t decide whether to make the entire recipe and freeze some, or to just do half the recipe? If I make all 6 do you think they would keep well in the freezer?
[Reply]
Emily @ The Front Burner Blog Reply:
July 9th, 2010 at 5:33 pm
You can always half the recipe, or cook them all and use the leftovers on salads and things throughout the week. I think they would probably do just fine frozen too!
[Reply]
[...] other news, I made Emily’s vegan bean burgers again, although this time I had to use pinto beans because I used my last can of black beans in the [...]
[...] posts and cooking! Yes, in my endeavours to become a better cook I decided to try out Emily’s Vegan Bean Burgers! I pretty much used the recipe she devised but I had to sub the onion powder for crushed garlic [...]
[...] These are actually vegan burgers, but I think they are even better with blue cheese (what isn’t?) so my version is not vegan. However, if you’d like to omit the cheese, I’ll never know. Other than the blue cheese, I did not change much to the recipe other than add some comments, suggestions, and a little more cumin. You can check out Emily’s original recipe here. [...]
[...] the main attraction, Emily’s vegan black bean burgers, which I served with fresh challah sesame rolls from Whole [...]
[...] 1st up: Emily’s black bean vegan burgers: [...]
[...] Adapted from my In A Jiffy Spelt Veggie Burgers and Emily’s Vegan Black Bean Burgers. [...]
[...] Emily’s Vegan Black Bean Burgers [...]
[...] week we tried a new recipe, which I found on The Front Burner. The author of this blog, Emily, has tons of great recipes as well as exercise tips. This [...]
I’ve made the mixture, and the burgers are in the oven right now. :) Even the “raw” version is delicious! :) I’ll probably review these on my site soon.
[Reply]
Killer bean burgers. Mine are still in the oven, but the uncooked bits left in the bowl were spot on! I used sunflower seeds instead of pepitas (which the grocery store didn’t have!) and they’re wonderful!
[Reply]
This recipe is AMAZING, thanks so much for sharing!!
[Reply]
[...] my new food processor came and of course I had to try it out. I was so excited to try out the black bean burger recipe I had seen. Because I had gone to the food store earlier without the recipe in hand, I only [...]
Question about the pumpkin seeds?? Do you use them with the shell or without? I can’t wait to try this recipe looks so good!!
[Reply]
Emily @ The Front Burner Blog Reply:
July 21st, 2010 at 7:17 am
Shelled pumpkin seeds!! Also called pepitas, and they are GREEN. :)
[Reply]
[...] recipe in particular that I have absolutely loved is Emily’s Vegan Black Bean Burger recipe. No, I have never met Emily, nor have I even commented on her blog but I know a good thing [...]
[...] morning over BBM and gmail we decided that the main course would be Black Bean Burgers compliments of Emily, The Front [...]
[...] consisted of black bean veggie burgers – a concoction from Emily over at The Front Burner, topped with a roasted red pepper pesto [...]
[...] Emily [...]
[...] night, I made Emily’s Vegan Black Bean Burgers that I have been eying for weeks now. They were really easy to throw together too…just the way I [...]
[...] you haven’t tried Emily’s Black Bean Burgers, I urge you to do so! I have fed them to my whole family, and a lot of friends. They are always a [...]
[...] my refreshing post-run shower I decided to make a batch of Emily’s Vegan Black Bean burgers for dinner. Only they were really red bean burgers because I had to sub in kidney beans [...]
[...] did get the urge to bake and whipped up a half batch of Emily’s Vegan Bean Burgers. Let’s just say I wished I had made a whole batch. I’ve never had a black bean [...]
[...] got the recipe from The Front Burner, a wonderful food blog by [...]
[...] Vegan Black Bean Burgers (I’ve been dying to try Emily’s recipe!) [...]
[...] met up with Brandon for a yoga class tonight and then whipped up Emily’s vegan black bean burgers for dinner. (Coincidentally, I saw Emily at yoga and told her I was excited to finally make her [...]
[...] we chose a recipe from The Front Burner called vegan bean burgers. Emily, the author of The Front Burner, is a vegetarian who also went to culinary school. I’d [...]
[...] tried these black bean burgers from The Front Burner. Verdict? In love. I made enough extra to crumble on top of my super salads [...]
[...] still had a leftovers from when we made Emily’s vegan bean burgers. I decided to also use up the leftover grilled ear of corn from Thursday night. I came up with the [...]
[...] I whipped up some black bean burgers and a few other things, fed some folks, and then scooted off for a night of fun and frivolity with [...]
[...] a desperate, hungry rampage for dinner tonight, I created a quicker take on Vegan Bean Burgers. Because you don’t always have time to wait 40 minutes for your burgers to bake…or the [...]
Wow, Emily, these are SO GOOD! I have tried other Veggie burgers and have not liked them but this mix tasted good pre-cooked even. I love how filling they are as well. Even my 2-year old twins liked them; although it was a bit too spicy for them…they still ate it. Thanks for sharing the recipe. Amazing! Definitely will be in our rotation!
[Reply]
Emily @ The Front Burner Blog Reply:
August 26th, 2010 at 7:07 pm
YUM – glad you liked them. :)
[Reply]
I made these for dinner tonight. I used white beans and roasted sesame seeds – otherwise all the ingredients stayed the same. Thanks for a great recipe. I love the texture.
[Reply]
Emily @ The Front Burner Blog Reply:
August 30th, 2010 at 2:50 pm
So glad you liked them!!
[Reply]
Emily I had to come back to tell you I made your bean burgers and they are awesome!!! So flavorful and totally delicious!
My 8 year old loved the burgers and even my meat eater husband liked it too and ate two!
5 star bean burgers, they are truly delicious! Today I am making them with chickpeas and curry like I saw once on your post, can’t wait for dinnertime!!
Love your recipes!
Ana
[Reply]
Emily @ The Front Burner Blog Reply:
September 2nd, 2010 at 8:05 am
Oh yay, I’m so glad your family enjoyed them! :)
[Reply]
Leave a comment