Hearty Black Bean Burger


  • 1 tablespoon ground flax seed
  • 2-3 tablespoons water
  • 1/2 cup black beans, cooked
  • 1 cup brown rice, cooked
  • 1/4 cup oats
  • 1/3 cup onions, chopped finely
  • 1/2 medium carrot, chopped finely or grated
  • small handful of baby spinach, chopped finely
  • 2 tablespoons BBQ sauce
  • 1 tablespoon soy sauce
  • salt and pepper
  • seasoning of choice (herbs)


Step 1: Make a “flax egg.” Add the water to the ground flax, mix for 20 seconds, and let it set for a few minutes. When it thickens to an egg-like consistency, move on to the next step.

Step 2: Mix BBQ and soy sauces. Mix dry ingredients. Add flax egg and sauce mix to dry ingredients. Combine by hand to retain a chunky texture. If using a food processor, do not over-process it.

Step 3: Refrigerate for 2 hours or more.

Step 4: Use your hands to form balls, then push down slightly to form patties about 1 inch thick. You can make about 3-4 regular patties or 6-8 mini ones.

Step 5: Pan-fry, bake, or freeze as many patties as desired. I baked one for that night’s meal and put the other three in the freezer for easy meals on the days that followed.

Black beans can be swapped out for other types of beans, such as red kidney beans:

2 Responses to Hearty Black Bean Burger

  1. Pingback: Back with a Recap « VEGeneration

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