Best Healthy Black Bean Burgers

The best Healthy Black Bean Burgers perfect for meat free Mondays and vegetarian guests. Hearty veggie burger combines black beans with leftover rice and veggies then can be baked, pan fried, or as part of your healthy grill recipes!

Cooked rice Black beans Eggs Grated zucchini Onion Garlic Oat flour or breadcrumbs Salt Cumin Chili pepper in adobo sauce Oil (if frying) Burger toppings

Ingredients You Need

Cook rice as per package instructions. I like to use the Instant Pot.


Grate the zucchini on the medium part of your grater (or using a grating disk in your food processor). Then squeeze out all the excess liquid from the zucchini.


In a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. Courser texture means 'meatier' burgers.


Add eggs, zucchini, onion, garlic, oat flour, rice, salt, cumin, pepper in adobo, and mix with spatula very well.


Preheat large non-stick ceramic or well-seasoned cast iron skillet on low – medium heat and swirl 1-2 tbsp of oil to coat it generously.


Scoop 1/2 cup for smaller or 3/4 cup mixture for larger burgers and form into patty. Place on skillet and proceed with remaining mixture until skillet is full.


Cook patties undisturbed for 5-7 minutes per side. Flip with flat spatula carefully with a quick single flip. Other side will cook faster as skillet gets hotter.


Optional: Top desired amount of patties with a bit of melted cheese, cover and cook on low until cheese is melted.


Assemble burger on a bun with your favorite toppings. Serve immediately.


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


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.


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