Easy Veggie Burgers

READY IN: 13mins


  • 19
    ounces black beans
  • 13
    cup onion, coarsely chopped
  • 1
    garlic clove, minced
  • 1
  • 3
    tablespoons barbecue sauce or 3 tablespoons ketchup
  • 1
    1 tablespoon soya sauce or 1 1/2 teaspoons HP steak sauce
  • 1
    teaspoon canola oil
  • 12
    teaspoon salt
  • 12
    teaspoon pepper, freshly ground
  • 12
    cup dry breadcrumbs (must be store bought to work) or 1/2 cup cracker crumb, ground in processor until very fine (must be store bought to work)
  • 12
    cup old cheddar cheese, shredded
  • 6
    crusty bread rolls


  • Drain and rinse beans with cold water.
  • Drain again and pat dry with paper towels.
  • Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
  • Pulse until beans are the size of peas.
  • Place pulsed mixture into a large bowl.
  • Add flour and stir until evenly mixed.
  • Add bread crumbs and mix well.
  • Add cheese and mix with your hands (mixture is thick).
  • Divide mixture into six portions.
  • Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
  • The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
  • Oil your grill and preheat grill to medium-high.
  • Place burgers on grill.
  • Brush with remaining barbecue sauce.
  • Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
  • Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
  • For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.