Nothing beats a homemade vegan veggie burger. It’s always fresh-tasting, and most importantly, you know exactly what is in the veggie burger recipe because you made it yourself. This DIY veggie burger is hearty, tasty, and to us, the best black bean burger we have ever had. When it comes to black bean burger recipes, they are a dime a dozen. Everywhere you look these days, someone has a one for you to either buy or a method for you to make. So many of us are on sensory overload when it comes to veggie burgers. And if you are like us, most you have tried have just been okay and nothing extraordinary. Through trial and error, we have worked this recipe until we found what we believe to be the best veggie burger we ever had.

People we know have taste-tested this black bean burger, and have also chosen it as their absolute favorite veggie burger. We know we are hard-selling this recipe, but it’s because we feel very strongly about the great flavor it has. Also, it fits perfectly on a bun with all your favorite fixings. As we said above, “Don’t try another veggie burger until you try this recipe.”

What is great about this recipe is if you don’t have black beans on hand, other beans work as well. While we found that the flavor of the black beans to be perfect for this recipe, different types of beans were delicious too. We are sure most of you know how to make a veggie burger. But we want this black bean recipe to be added to your recipe rotation.

Now, this recipe calls for dry beans. We are using two different types of dry legumes, ½ cup each. Generally, dry beans expand to three times the amount once cooked. So, once the legumes are cooked, you will have approximately three cups of the finished product. You may use canned beans if you prefer. Keep in mind each can equal about one and three-quarters cups of beans. Just do the math until you have a finished combination of three cups. The Bean Institute has instructions on three different bean soaking methods. Visit the link above to learn about Hot Soak, Traditional Soak, and Quick Soak Methods.

So, let’s get to the recipe so you can start enjoying our veggie burger.

Makes 6 Veggie Burgers

Vegan Veggie Burgers – Ingredients

• Carrots – ¾ Cup Grated
• Vegan Romano Cheese – 2 Tablespoons
• White Onion – 1 Finely Chopped
• Flour – ¼ Cup – Whole Wheat or Whatever you Prefer
• Bread Crumbs – 1 ½ Cups Whole Wheat or Whatever you Prefer
• Black Beans – ½ Cup Dry (Soak and Cook or use Canned Beans)
• Split Lentil – ½ Cup Dry (Cook)
• Coarsely Ground Salt – 1/8 Teaspoon
• Ground Black Pepper – 1/8 Teaspoon
• Olive Oil – 4-6 Tablespoons
• Water – 1 Cup of Water

Prepare Vegan Veggie Burgers

1. Start this recipe by preparing the beans and the lentil. Follow the package directions for cooking each. If using a pressure cooker for the legumes, the cooking time is reduced; it helps that the soaking and cooking are done simultaneously.  Split lentils cook more quickly than other types of lentils. In most cases, no presoaking is needed for split lentils. Follow the package direction to prepare the lentil.
2. Once the beans and lentils are cooked, wash, peel, and grate the carrots until you have three-quarters of a cup. Set Aside
3. For this step, finely grate the Vegan Romano Cheese until you have two tablespoons worth. Set aside.
4. Now, small dice the white onion.
5. Heat a tablespoon of oil in a pan large enough to hold the onion. For information on the frying pan we recommend, check out our post The Best Frying Pan Ever.
6. Continue cooking the onion until softened.
7. While the onion is cooking, transfer the cooked black beans and split lentils to a large mixing bowl and mash.
8. Add the cooked onions to the bowl that has the beans and lentils.
9. Now, mix in the two tablespoons of Vegan Romano Cheese.
10. Next, mix in the grated carrots.
11. Add the one and half cups of bread crumbs and combine until thoroughly mixed.
12. Next, add the quarter cup of flour to a small bowl. The purpose of the flour is to coat the burgers before frying. If you choose to bake the burgers (not as good as fried), you will not need the flour.
13. Now fill a small bowl of water. Wet your hand and separate the mixture into thirds. Now take one of the thirds and divide that in half. Be sure to keep wetting your hands, so it does not stick to your hands. Take that half and create a burger shape. Continue until you have six burgers roughly the same size and thickness. The width of the bean burger should be nearly as wide as a hamburger bun.
14. There are two methodologies for cooking frying and baking. To bake, line a pan with parchment paper and place the burgers on top. Add to a preheated oven at 400 degrees. Cook for about 20- 30 minutes until heated all the way through.
15. To fry, add the remaining olive oil to a large frying pan and heat. At the same time, the oil is heating, coat each side of the bean burgers with flour.
16. Cook each side of the burger for four minutes on medium heat.
17. Now add to your favorite bun with your favorite condiments and ideal sides. Some sides we recommend include our Spicy Kale Recipe and French fries.
18. Serve Hot
19. Happy Eatin’

For more Vegan Recipes

Please visit our website at www.thevegetariancookingcouple.com. There you can find recipes such as:

Vegan Tacos – This taco recipe utilizes dairy-free cheese, vegetarian meat (aka meat substitutes), and fresh ingredients.

Eggless Egg Salad – Try not to be afraid of tofu. It is generally flavorless on its own. However, it does take on the flavor of whatever it is mixed. This spice combination, with the inclusion of either Vegenaise or mayonnaise, makes this such a tasty dish.

Cilantro Chutney– Also known as coriander, goes well with many dishes such as curry, biryani, tandoori, on a pakora, rice, naan bread, eggs, toast, and more.