Straight to the Plate: Homemade Veggie Burgers

Max Shannon '24, Associate News Editor


1 can of black beans

1⁄2 bell pepper

3 cloves of garlic

1⁄2 small onion

1⁄2 tablespoon of cumin

1⁄2 tablespoon of chili powder

1⁄2 tablespoon of hot sauce (whichever is your favorite)

1 large egg or 3 tablespoons of aquafaba (chickpea juice) to make vegan

1⁄2 cup of panko breadcrumbs

As a vegetarian, I’ve struggled with finding a good recipe for vegetarian black bean burgers. I’ve gone through many recipes trying to find the right balance between having a good consistency and great flavor. Many of my first attempts ended in my burgers falling apart and frustration, but then I found this recipe which satisfied most of my troubles making black bean burgers. This recipe is great paired alongside roasted vegetables, rice/quinoa, in a bun, or without one.


Preheat oven to 375 degrees, bring out a medium-large pan, put parchment paper onto the pan

and lightly drizzle olive oil on paper.

Pour the can of black beans into a medium-sized strainer and drain. Rinse the beans in the

strainer until the water becomes clear, and then let dry for 5-10 minutes. Once dried, put beans

into a medium-sized mixing bowl and mash to a paste.

For the vegetables, put the small onion, garlic, and bell pepper into a food processor, and process until all ingredients are smooth. Then, combine mixture with the black beans and stir until well combined.

Then, in a small bowl, put 1 large egg (or 3 tablespoons of the aquafaba) to bind the burger, and whisk for 5-10 minutes. Add the cumin, chili powder, and hot sauce into the egg/aquafaba and whisk until mixed.

Mix your egg/aquafaba mixture into the bowl with the black beans and your processed ingredients, stirring until well-mixed. Then, put the panko breadcrumbs into the batch. Incorporate all the ingredients until the batch is firm. Then lay out the veggie burger mix onto a plate, form into a square, and cut into four individual squares. Roll each square into a patty and place on the pan. Bake for 10-12 minutes on each side, or until golden brown, then serve and enjoy!