Black Bean Burgers That Actually Hold Their Form

by Ashley on July 10, 2013

Hi there! Happy Hump Day! I’ve got some really exciting news to share, well, exciting to me!


Look who made a surprise appearance!

Last night, around 3 am the hub made it down to the beach. He’s still going to have to do a lot of work while down here but I’m more than excited that he is here! The pups were pretty pumped too!

Anyway, remember me telling you I prepped some black bean burgers to make the trip down? Well, since a lot of you have been asking me for a good BBB recipe (I was in search for a long time too since most recipes seem to fall apart so easily!), today I want to share the recipe that I finally found that actually stay together and taste good too! This is straight from my mama’s kitchen, so, thank Deb, not me. 🙂 I love that you can prep them all at once and then have a quick burger to pull out of the freezer at anytime, especially when the beach is ten steps away!

Black Bean Burgers That Actually Hold Their Form

Makes ~10 burgers


  • 1 small onion
  • 1 clove garlic
  • 1 cup shredded carrots
  • 1 cup chopped spinach
  • 1/2 cup diced mushrooms (optional)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 cups raw instant (or rolled) oats
  • 32 oz black beans (2 cans if you are using cans, ~4 cups if you are using dried, soaked and cooked beans)
  • 16 oz garbonzoe beans (1 can if you are using a can, ~ 2 cups if you are using dried, soaked and cooked beans)
  • 3 tbsp chia seeds
  • 3/4 cup warm water
  • 1/4 cup chili powder
  • 1 tbsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp pepper
  • 1/4 cup sunflower seeds (chopped walnuts work too)


  1. Prepare your chia egg first – pour the warm water and chia seeds into a small bowl and let sit for 10 minutes. Stir once or twice to create a gel like consistency.
  2. In a pan, over medium-high heat, sauté the onion, garlic, carrots, spinach, and mushrooms in the olive oil and balsamic vinegar until onions become translucent.
  3. Place all ingredients (except sunflower seeds) into a large bowl.
  4. Using a hand blender (a regular blender might work in small batches) blend all of the ingredients until everything is evenly distributed.
  5. Add the sunflower seeds, stirring only with a fork/spoon to avoid mashing the seeds. (These create a great, crunchy texture.)
  6. Form the burgers into patties (I was able to get ~10 burgers) and place each burger onto a piece of parchment paper and into a large plastic bag.
  7. Place all burgers into freezer, until ready to cook.
  8. Pan cook over medium high heat on a well sprayed pan (from frozen) – sear each side for about 5 minutes. Turn heat to low and cover with a lid to continue cooking about 15 minutes.
  9. I like to top mine with a little vegan cheese for the last few minutes of cooking.
  10. Serve and enjoy!


I hope you enjoy those burgers as much as I have/do! Have a great Wednesday!

Good health!


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Sandra M July 10, 2013 at 12:29 pm

Thanks for sharing Ashley! Cannot wait to make for my freezer!! Will flax seed meal work inside of chia? That’s what I have on hand???

Ashley July 15, 2013 at 10:57 am

Hi Sandra! I love being able to reach in my freezer last minute and pull one out instead of having to get out all of the ingredients/appliances and spend hours in the kitchen again! Yes, flax will work perfectly fine! Same ratio! Let me know how they turn out!

Alaine M September 30, 2013 at 7:41 pm

Ashley, we just made them and they are so good! They really do hold their form way better than any other recipe I’ve used! Thanks for the great recipe!

Ashley September 30, 2013 at 10:24 pm

So happy to hear that Alaine!! Aren’t they the best!? I was so tired of every single BBB that I made falling apart! I’m so glad you found the same results!! Thanks for sharing!!!

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