Black Bean Zucchini Burger

5 from 1 reviews

Black Bean Zucchini Burger Recipe — Meatiest, juiciest and tastiest veggie burger ever with black beans, brown rice and zucchini.

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9 patties 1x



  • 1 cup brown rice, cooked (measured after)
  • 2 x 14 oz cans black beans, drained & rinsed
  • 2 eggs, large
  • 3/4 cup (1 small) grated zucchini, liquid squeezed out (measured after)
  • 1 medium onion, grated*
  • 2 large garlic cloves, crushed*
  • 1 cup oat flour (for GF version) or whole grain breadcrumbs (I prefer latter)**
  • 11/4 tsp salt***
  • 1 tsp cumin
  • 1 tsp chili pepper in adobo sauce, minced (more to taste)
  • 24 tbsp coconut, avocado or sesame oil, for frying

Burger (use your imagination):

  • 9 sprouted whole wheat buns (I like Silver Hills or Food for Life)
  • Cheese (I use shredded organic cheddar)
  • Lettuce (use in place of a bun for low carb version)
  • Tomato slices
  • Red onion slices
  • Pickles
  • Avocado, sliced
  • Ketchup and mustard


  1. Cook rice as per package instructions.
  2. In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. It doesn’t have to be smooth, in fact coarser texture means “meatier” burger. Add remaining Patty ingredients (except oil and don’t forget rice) and mix with spatula.
  3. Preheat large skillet on low – medium heat and swirl a tablespoon or two of oil to coat it generously. Scoop 1/2 cup Patty mixture and form into a patty, place on a skillet and proceed doing the same with remaining mixture. Fry for 7 – 8 minutes or until crispy and golden, on each side.
  4. To serve, I usually top desired amount of patties with a bit of shredded organic cheese, cover and cook on Low until cheese is melted. Transfer to a platter. Spread a bit of butter on each side of a bun, place inside side down in a skillet and fry until crispy edges appear. Obviously, place patty on a bun and serve with toppings.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.


*I puree onions and garlic using Ninja cup attachment. **I make my own breadcrumbs by baking organic sprouted bread at 300 degrees F and then processing in a blender or food processor. ***I used my own cooked beans so you might need to use less salt if using canned.

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