These burgers are packed with flavor and fiber and perfectly compliment summer picnic’s or BBQ’s!

Black Bean Burgers that Don’t Fall Apart

My weight loss journey has lead me to eating better than I ever have! And you know what, I feel better than I’ve ever felt! I feel soooooo good!! One of my secrets is to losing weight and keeping it off is to load up on black beans whenever I can. They make me feel full and it’s proven to be a key to my success.

I eat black beans in Sweet Potato & Black Bean Tacos , burritos, salads, on hot dogs, with rice, on baked potatoes, and in Vegetarian Sheet Pan Quesadillas . I especially like them in these Black Bean Burgers on a grilled croissant hamburger bun!

If you are looking for new ideas to jump start or maintain your weight loss, make sure you try making Apple Pie Enchiladas , Cauliflower Mac & Cheese , or Easy Chickpea Patties , too!

What You’ll Need

2 (14 oz) cans Black Beans, Drained & Rinsed

1 tbsp Extra Virgin Olive Oil

3/4 cup Bell Pepper, Finely Chopped

1 cup Yellow Onion, Finely Chopped

1 tbsp Garlic, Minced

1 1/2 tsp Ground Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/4 tsp Smoked Paprika

1/2 cup Bread Crumbs

1/2 cup Feta Cheese

2 Eggs

1 tbsp Worcestershire Sauce

2 tbsp Ketchup

Pinch of Salt & Pepper

How to Make Black Bean Burgers

Preheat oven to 325 degrees. Spread drained and rinsed black beans onto a baking sheet and bake for 15 minutes. When done, turn oven temperature up to 375 degrees.

In the meantime, saute 1 tbsp extra virgin olive oil, 3/4 cup chopped bell pepper, 1 cup finely chopped yellow onion, and 1 tbsp minced garlic until peppers and onions are soft.

Put in a food processor with 1 1/2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/2 cup bread crumbs, 1/2 cup feta cheese, 2 eggs, 1 tbsp Worcestershire Sauce, 2 tbsp ketchup, and a pinch of salt and pepper. Pulse everything together, then add the black beans.

Form into patties, measuring about 1/3 cup of mixture in each burger.

Place patties onto a non-stick sprayed pan and bake at 375 degrees for 10 minutes. Flip, and bake for another 10 minutes.

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Vegetarian Twice Baked Potatoes

Burgers – Instead of making burgers, you can easily make these into sliders for a smaller version!

Bun – I like to spread a little butter on the inside of the bun, then grill it on a skillet over the stove top or a grill!

Taco ‘meat’ – After the burgers are made, you can crumble them up and use them as taco ‘meat.’ You could pan fry the crumbles to make them a little crispy!

Toppings – Stuff your burger full of the good stuff! You could use lettuce, tomato, onion, pickles, sprouts, cucumber, avocado, or peppers! Anything goes!

Sauce – Try different sauces to compliment this burger: ketchup, mustard, guacamole, Chipotle Aioli , or garlic mayo!

Freezing – These are freezer friendly. Just store them in a freezer safe bag.