Black Bean Veggie Patties

Just Say Yes to Fruit and Veggies

5 Servings

Topped with your favorite veggies these bean burgers (with a spicy kick from chili powder!) can't be beat!

Print Recipe View Nutrition Facts


2 cups cooked black beans, mashed
1/2 green pepper, finely chopped
1/2 onion, finely chopped
3 garlic cloves, minced
1 egg
1 tablespoon chili powder
1 1/2 teaspoons cumin (optional)
1/2 teaspoon hot sauce (optional)
1/2 cup bread crumbs
Salt and pepper to taste


Large bowl, small bowl, measuring cups, measuring spoons, cutting board, knife, large skillet


1.) In a large bowl, mix mashed beans, green pepper, onion and garlic.
2.) In a small bowl, mix egg, chili powder, cumin and hot sauce. Add to a large bowl. Stir in bread crumbs. Add salt and pepper to taste.
3.) To make 1 patty, lightly pack some of the mixture to fill 1/3 cup measuring cup. Take mixture out of cup and form into a patty or a burger shape. Repeat to make the other 4 patties.
4.) Spray frying pan with non-stick cooking spray. Cook patties over medium heat for 5 minutes on each side.
5.) Serve and enjoy!
6.) Refrigerate leftovers.


**The temperature of the patties must reach 160 degrees in the center to be sure the egg has been properly cooked.

More About Onions

How to Select

Choose onions that are firm and dry with bright, smooth outer skins.

How to Store

Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.

How to Prepare

Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Saut, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.