Beanie Burger

Yield 5 burgers


3 cups beans

1/4 cup onion

1 egg

1 tablespoon cumin

1 tablespoon coriander

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup quick oats, breadcrumbs or cornmeal


1 bun per burger


  1. Preheat oven to 350.

  2. Line a sheet tray with parchment paper.

  3. Mash beans and onions by hand, in a blender or food processor, until desired consistency. Add seasoning and mix or blend for a few seconds.  Put mixture into a bowl.

  4. Form into 5 burgers, rolling in oats or breadcrumbs to hold together. Add more oats or breadcrumbs if needed. Refrigerate for 1/2 hour or long before cooking.

  5. Bake at 350 for 15 minutes or sauté in frying pan in oil or butter. Cool and freeze at this stage if desired.

  6. Serve on buns with coleslaw.​

Note: If you want to grill these burgers, refrigerate for at least 2 hours.​ Use a grill pan for ease of flipping and to prevent them from falling through the grates.

Make it Vegan: Omit egg.

Gluten Free: Use gluten free beradcrumbs.

Like it Spicier:  Mix in 1/4 cup medium to hot salsa.

No beans?  Use chickpeas

Add a topping: Add lettuce and BBQ sauce

Mini: Make mini sliders

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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