Black Bean Veggie Burgers

Serves 6-8



2 tbsp. extra virgin olive oil, separated

1 small yellow squash, chopped

1 small red bell pepper, chopped

½ cup mushrooms, chopped

1 can low sodium black beans, rinsed

3 cloves fresh garlic, minced

½ cup cilantro, chopped

The juice and zest of 1 lime

1 ½ cup old fashioned oats

2 large eggs

1 tsp. sea salt

1 tsp black pepper



  1. In a large frying pan, heat 1 tbsp. olive oil over medium heat
  2. Add squash, bell pepper, mushrooms, salt, and pepper
  3. Sauté until tender and most of the water has evaporated (about 15 minutes)
  4. While vegetables are cooking, add black beans, garlic, oats, cilantro, lime juice, and lime zest to a food processor or large, high speed blender
  5. Add cooked vegetables then pulse until all ingredients are combined
  6. Add egg and continue to pulse until fully incorporated
  7. Form into patties about ½ inch thick and 3 inches in diameter (makes about 8 patties)
  8. Heat the other tbsp. of oil in pan over medium heat
  9. Add patties and cook for 5 minutes on one side, then flip and cook 5 minutes on the other side
  10. Continue flipping and cooking until browned and cooked through
  11. Remove from heat and build a burger on whole wheat bun, or between two large pieces of lettuce with toppings like fresh, lettuce, sliced tomato, onions, cheese, and condiments
  12. Enjoy!



  • Cooked patties can be frozen and reheated in the microwave.
  • Raw burger patties can be frozen between layers of press-n’-seal and, when ready to cook, simply thaw and heat oil in a pan to cook on each side until cooked through.
  • Sweet potato fries make a great side dish!