Bomb-Ass Black Bean Burgers

Let me make something loud and clear:

Don’t get me wrong: Sometimes if I’m out at a restaurant, I’ll happily dig into an Impossible burger. But at the same time, my hypocritical ass has to beg the question: why do our plant-based burgers have to taste like meat?

They absolutely do not.

In this recipe, I’m going to show you how to make an incredible veggie burger utilizing simple ingredients, and some killer spices. The secret weapon for these babies? Cauliflower. Yes-that cruciferous veggie gave these burgers a tenderness that often lacks in so many plant-based patties. These patties turned out incredibly flavorful, were delicious, and had a very pleasant texture. I kicked mine up a knotch by adding grilled onions and garlic vegannaise, sandwiched between two slices of buttered bread. The only thing I was missing was the avocado. But I have to say….this recipe was a success!

One piece of advice that I will offer would be to freeze/ chill your patties for about 30 min-1 hour, in order to prevent them from crumbling in your skillet (this is something I learned the hard way, through some sobering trial and error!).

Feel free to use this recipe as a template, and sub the spices or legumes for any others that may strike your fancy!  You do you, boo.

Well anyways, I’m going to go ahead and show YOU how I created these delicious morsels. Keep on reading.

Bomb-Ass Black Bean Burgers

  • 1 can black beans
  • 10oz cauliflower rice
  • 1 red onion
  • 4 cloves garlic, minced
  • 1 cup fresh spinach
  • 1/2 cup oatmeal or 1/2 cup rice 
  • 2 tbsp. adobo seasoning
  • 1 tbsp. sriracha
  • 2 tbsp. Worchester sauce
  • 1 tsp. liquid smoke
  • 2 tsp. paprika (smoked)
  • 2 tbsp. cooking oil


1-Coarsley chop the onion, until the pieces are roughly about 1” sized pieces. Set aside.
2-In a large skillet, heat oil and let it warm up for about 30 seconds-1 minute. Gradually add in onion and garlic, and let it cook on medium-high for about 1 minute. Gradually add in the minced cauliflower and cook covered, for about 7-8 minutes, and add in the spinach and all of the spices during the last two minutes. Make sure to take the lid off and stir every minute or so. Once finished, gradually add in the black beans to the mixture with about half of the liquid reserves During this time, you will also mix in your oatmeal or rice. Let the mixture cool off for about 5 minutes.
3-Take your sautéed veggies and place them in a food processor. Let them pulse for about 1-2 minutes, or until each piece within the mixture is about the size of a sesame seed. If you have a smaller food processor, divide the sautéed veggie mixture and pulse the mixture into a couple batches. DO NOT LET THE MIXTURE TURN INTO LIQUID!!
4- Take your batch, and begin forming these into patties that are about ½ an inch in thickness. You could wind up with anywhere from 4 large patties to about 6 patties (unless you’re making a bunch of sliders!!!!). My batch yielded 6 decent sized patties. I recommend that you rub some cooking oil (such as olive or coconut) into your hands before forming these patties. This helps them keep their shape.
5-Highly recommended step: Place your patties on a sheet of parchment paper, and place them in the freezer to let them chill for about 30 minutes, or for the duration of your favorite episode of Bob’s Burgers. Doing so will greatly prevent these patties from crumbling during step 6.
6-lightly oil skillet and cook each patty on medium heat for about 6-7 minutes on medium each side. Gently turn patties over, and cook them for about the same amount of time, or until they are golden brown on that side, as well.
7-serve with your favorite toppings, and enjoy!!! 
Makes six hearty veggie burger patties.
Nutritional Information per serving:
157 calories/ 6.45 grams protein/ 5.2 grams fat/ 22 grams carbohydrates/ 7.4 grams of fiber

Leave a Reply