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  • Alison Elliott

Black Bean Burgers

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Total Time: 55 Minutes


1 can Black beans (drained & rinsed)

3 tbsp. Ketchup

1 tsp. Salt

½ tsp. Pepper

½ tsp. Garlic powder

½ tsp. Onion powder

¾ c. Walnuts

¾ c. Gluten free flour (I use quinoa flour) (~1/4 c. extra for forming the burgers)

½ c. Cooked zucchini (sauté for 5 minutes with a little bit of olive oil)

¼ c. Sunflower oil for frying


Heat 1/2 c. of chopped zucchini in a frying pan. Sauté for 5 minutes on medium heat. Then set aside for later when making the burgers (no oil needed).

Put the beans in a food processor and pulse until they are mashed together. Add the rest of the ingredients (except for the sunflower oil). Pulse the food processor on and off for 2 minutes to blend the ingredients together evenly.

Lightly coat your hands with some of the extra flour and form the burger dough into patties. Once the burgers are formed, place them in the freezer for 30 minutes. Remove the burgers from the freezer. Heat a frying pan. Add the sunflower oil to the pan and fry the burgers on each sider for 5 minutes or until golden brown. You will likely need to do this in two rounds. You should not need any additional oil.

Serving size: 6-8

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