Spicy Black Bean Burger

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We’ve probably all had the Spicy Black Bean burgers made by MorningStar Farms. They are delish, which is exactly why I wanted to recreate them. These turned out great and are easy to adjust the spice factor depending on your preferences. While they are a bit more work than throwing a frozen burger in the microwave, the flavor, size and good ingredients are worthwhile.

First dice up 1/2 a bell pepper and 1/2 an onion. Place these in the food processor with 1/2 tsp of garlic and a 1/4 cup of corn. Pulse these a few times until they are small bits. This next part may seem unnecessary, but I really recommend it. Put the veggies into a mesh strainer and try to remove as much liquid as you can. This will help prevent the burgers from getting crumbly. You will probably be surprised how much liquid can be removed.

Place the drained and rinsed black beans in the food processor and pulse once or twice. Then combine the rest of the ingredients: the drained veggies, 1 egg, 1/2 heaping cup of bread crumbs, 1 tbsp chili powder, 1 tsp cumin, 1/4 to 1/2 a tsp of cayenne pepper (depending on spice preference), and a little salt and pepper. Combine this all relatively well. It’s okay if there are still visible beans but you want it mostly blended.

Preheat your oven to 375. Using medium handfuls, create burger shaped patties and lay them on a baking sheet lined with a silpat mat or parchment paper. You know I love my silpat mats. Mine are generic and they work great. There are many different brands that sell them, including Silpat. Silicone baking sheets is more work to type than silpat. Anyways, burger patties on a baking sheet then place them in the oven for 20 minutes, flipping half way. Mine made 6 burgers, though 1 I considered “kid sized”


Make sure you have a good spatula to flip the burgers. They do stick a little so you want something with a good edge that won’t stick (ie. plastic/silicone, not bamboo). After the 20 minutes in the oven, they are ready to serve.

Spicy Black Bean Burgers


  • 15 oz can of black beans (drained and rinsed)
  • 1/2 medium bell pepper
  • 1/2 an onion
  • 1/4 cup of corn
  • 1/2 tsp garlic
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/4 – 1/2 tsp cayenne (depending on spice preference)
  • salt and pepper (to taste)


  1. Dice bell pepper and onion. Place these in the food processor with 1/4 cup of corn and 1/2 tsp garlic. Pulse a few times until they are little bits. Put the veggies in a mesh strainer to remove an excess moisture.
  2. Put drained and rinsed black beans in the food processor. Pulse a few times, then add all the remaining ingredients into the food processor with the beans: the diced veggies, 1 egg, 1/2 cup of bread crumbs (heaping), 1 tbsp chili powder, 1 tsp cumin, 1/4 – 1/2 tsp cayenne, and a little salt and pepper. Combine these well. It’s fine if there are still some pieces of bean and veggie visible (see pic above for reference).
  3. Using medium handfuls, create burger shaped patties and place them on a prepared baking sheet (silpat mat or parchment paper). Place these in the oven at 375 for 20 minutes, flipping halfway through.

Lentil Zucchini Oat Burgers

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For years, I’ve wanted to start a food blog. Something that didn’t occur to me until posting on Instagram was that you have to toot your own horn. You have to be willing to say, “I made this and they are great. You will want these.” That’s not something that comes easy to me. However, I made these, these are great. You will want these. Haha.

Seriously, the Lentil Zucchini Burgers are the exact type of veggie burger I have been looking for. Moist and dense, in a good way. Super flavorful, with ingredients you likely have on hand at all times. They don’t crumble and have a texture similar to a meat burger. Truly wonderful. *Toot, toot*

If you don’t want to take my word for it, my mom, love her to pieces, but she scoffs at almost all my vegetarian adaptations and even she said “Mmm, these are really good”. If she says that it has to be true.

Start by making 1 cup of cooked lentils. Lentils are a 3:1 ratio. Place 1 cup of vegetable broth (or water) in a sauce pan. Rinse 1/3 cup of green lentils in a mesh strainer then put the lentils in the sauce pan with the water. Turn the heat on high until the water and lentils begin boiling, then turn the temperature to medium. Boil lentils for 18 minutes.

While waiting on the lentils, grate 1 small zucchini and squeeze to remove any excess water. The best way to do this is to lay a clean hand towel over a bowl. Grate the zucchini over the towel/bowl. Gather up the ends of the towel and squeeze the zucchini “ball” until most of the moisture is removed.

Once the lentils have finished cooking, preheat oven to 350. Pour the lentils into the food processor. There may be a small amount of liquid left with the lentils, that’s okay. Add grated zucchini, 1 cup of oats, 1 egg, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp salt, 1 1/2 tsp poultry seasoning into the food processor. Pulse until well combined.

Create 5 burger shaped patties. Place each patty on a baking sheet lined with parchment paper or a silpat mat. Place in the oven for 25 minutes, flipping half way.

Lentil Zucchini Burgers

Serves: 5


  • 1 cup vegetable broth (or water)
  • 1/3 cup dry green lentils (rinsed)
  • 1 cup oats
  • 1 egg
  • 1 tsp garlic
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 1/2 tsp poultry seasoning
  • 1 medium zucchini
  • Toppings of your choice


  1. Rinse 1/3 cup of dry green lentils in a mesh strainer. Boil 1 cup vegetable broth (or water) with 1/3 cup of the rinsed lentils. Once at boiling, drop temperature to medium for 18 minutes.
  2. While waiting for lentils, grate a zucchini and preheat oven to 350. To get excess moisture out, place a clean dish towel in a bowl. Grate zucchini over the dish towel/bowl. Gather the dish towel and squeeze out excess moisture.
  3. Once lentils are cooked and most of the liquid has been absorbed, put all ingredients into a food processor. Pulse until all ingredients are combined.
  4. Remove the blade from the bowl of the food processor. Using medium handfuls, form 5 burger patties and place each on a baking sheet lined with parchment paper or silpat mat.
  5. Place baking sheet in the oven for 30 minutes, flipping half way through.