Recipe: Two Bean Veggie Burgers

Homemade veggie burgers were on my “To Make” list for ages. I think I put it off because they are quite time consuming. The main reason I decided to bite the bullet was because I found some gorgeous produce at our local Winter Farmer’s Market to make them with (onions and carrots).


The time that goes into making these burgers is worth it though. The recipe I adapted my burgers from was from Daily Garnish. It’s a great recipe and I can’t wait to make it again. That said, I definitely plan to use an egg next time as a binder.

Domestocrat’s Two Bean Veggie Burgers
(adapted from Daily Garnish’s Vegan Bean Burgers, nutritional info is below)
1 can black beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1 carrot, finely minced
1 onion, finely minced
1/2 cup ground oats
1/4 cup ground pumpkin seeds
3 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. coriander
1/4 tsp. chili powder
1/2 tsp. Vietnamese cinnamon
1/4 tsp. paprika
1 tsp. kosher salt
1/4 tsp. black pepper

First, pulse your onions in a food processor until they are chopped finely.


Add your carrots to the foodpro next and pulse to a similar size as the onions.


Rinse your garbanzo beans (chickpeas) and black beans and add them to the foodpro.


Before you pulse, add your spices on top.


Pulse for a good 1-2 minutes until the whole mixture is smooth and creamy.


The next part of the recipe calls for ground pumpkin seeds and oats. I ground them down in the coffee grinder I use specifically for spices and grinding things like flax seeds and oats.


Add your bean mixture and ground items to a big bowl and combine together thoroughly.


Form the mixture into patties. This recipe should make 6 patties. Spread them out on a well greased cooling rack on top of a baking sheet. Bake on 350 degrees for 35 minutes.


When my veggie burgers came out of the oven they were cooked but not as crunchy as I would have liked on the outside. So I crisped them up in a pan for about 3 minutes over medium heat before serving.


Serve them as you would a regular burger (on a bun with tomato and pickles) or by itself with a runny egg on top. Either way, enjoy!


Nutritional Information:

Loaded in and tracked with my Lose It iPhone app.

Since my burger recipe makes 6 servings, here is the nutritional info for one burger:

266 calories
10.6g fat
36.5g carbohydrates
1.7g fiber
3.6g sugar
10.3g protein

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

9 thoughts

  1. Looks good. The carb/protein ratio is a little off for my diet style, and I’m a little surprised the fiber is so low since you used beans. Still, I’d def eat it over a salad and skip the bun.

  2. These have been on my “to make” list too! I have vegetarian friends who I promised would never eat a freezer burned veggie burger in my house ( that tends to be the fair in other locals they visit) and I was meaning to make my own but hadn’t found a good recipe! Way to go Kim…. we really need to get this dinner date thing happening!


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