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Black Bean Veggie Burger


Black Bean Veggie Burger

Courtesy Of: Chef Christopher Collins, Wallys Gastropub


2 cups cooked brown rice
2 cups black beans, drained and rinsed
½ green bell pepper, cut into 2” pieces
½ onion, cut into 2” pieces
3 cloves garlic
1 egg + 1 egg yolk
1 tbsp chili powder
1 tbsp cumin
1 tbsp hot sauce
1 sleeve Ritz Crackers
½ jalapeno, finely diced
1 tsp kosher salt


1.    In a medium bowl, mash 3/4 of the black beans with a fork or by hand until thick and pasty
    *Reserve other 1/4 beans as whole beans 
2.    In a food processor, puree bell pepper, onion, and garlic then drain juices through strainer
3.    Mix strained vegetable puree, mashed beans and diced jalapenos 
4.    In a small bowl, whisk together eggs, chili powder, cumin, and cholula
5.    Stir the egg mixture into the mashed beans then mix in cracker crumbs until the mixture is sticky and holds together
6.    Add remaining 1/4 of whole beans, salt and brown rice
7.    Mix well but do not mash the remaining beans or rice  
8.    Mold using burger patty cutting board (8oz patties) 

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