Black Bean Veggie Burgers

We go through a lot of veggie burgers in my household, and the cost of all of those burgers is starting to add up. Not only the cost, but also the attempt to find a veggie burger that is soy free, wheat free, and unnecessary filler free is quite a task. So I came up with my own recipe.


  • 2 Cans of Black Beans, drained
  • 1 Can of Corn, drained
  • 1 C of Oats
  • 2 Medium Yellow Onions
  • 2 Eggs
  • Olive Oil
  • Minced Garlic to taste – I used 2 TBS
  • 1 TBS Dried Parsley
  • Salt
  • Pepper
  • Adobo Seasoning – I swear by this stuff
  • Garlic Powder
  • Smoked Paprika
  • Liquid Smoke (Optional)


Dice up the onions and garlic, add to a hot pan with some olive oil and all of the seasonings. Cook over medium heat until onions are translucent. Add the corn and beans to this, continue to cook over medium heat until you can easily squish the beans, about 10-15 minutes. Take off heat and add everything to a bowl with the oats and eggs. Mix thoroughly. When everything is combined start smashing it with a potato smasher. I highly recommend whipping out a food processor and pulsing everything until it is easy to form and the majority of the beans are mashed. But, if you’re like me, and between kitchens and your food processor is currently packed into a box somewhere…a potato masher works okay too. 


Form the mixture into a burger shape and place on an oiled foil covered tray or parchment covered tray. This recipe makes 10 decent size burgers. Stick in the freezer until they are easy to peel off the tray and put into freezer bags for later use. I take mine right out of the freezer and cook them in a hot cast iron skillet. They hold together relatively well for a homemade black bean burger. 


  • Makes 10 Burgers
  • 157 Calories Per Burger