Black Bean Zucchini Burgers

P1120994s labeled

Ingredients (makes 10 5-inch burgers):

  • 1 Cup prepared black beans, pureed
  • 1 Cup prepared black beans, whole
  • 1 Cup cooked red quinoa
  • 4 medium carrots
  • 2 medium zucchinis
  • 3 cloves garlic, minced
  • 4 Tablespoons soy sauce
  • 1 Tablespoon dried oregano
  • 1 Tablespoon extra virgin olive oil
  • Salt and pepper to taste


  1. In your food processor grate the carrots and zucchini.  In a saute pan on medium-high heat add your oil, grated zucchini, carrots, garlic, soy sauce, and saute for 5 minutes.  Toss in 1 Cup whole black beans and quinoa, saute for 5 minutes and set aside.P1120951s P1120963s P1120966s
  2. In your food processor puree the remaining 1 Cup black beans.  Add in your sauteed veggie mix, oregano, salt & pepper, and pulse to combine.  If your mixture is dry add 1 Tablespoon of extra virgin olive oil at a time until it is moist enough to press together.  Taste a bite and adjust any seasonings as necessary.P1120969s
  3. Use 1/3 Cup of your burger mix to form patties 1/4- 1/2 inch thick.  Heat your cast iron skillet to medium-high heat.  Saute your burgers for 5-7 minutes on each side, until browned.P1120972s
  4. Top with my creamy Avocado Sun-Dried Tomato spread (the flavor combination between the burger and the spread is heavenly!).P1120978s labeled
  5. Enjoy eating whole!P1120987s P1120990s P1120994s P1120997s P1130001s


  1. Pingback: Avocado Sun-Dried Tomato Spread | Eating Whole

  2. Pingback: Black Bean Zucchini Burgers | Eating Whole | sondasmcschatter

  3. I like your mix of ingredients and flavors, the whole and pureed beans along with quinoa (great binder for the burger!) and of course, zucchini is perfect for a summer vege burger! Great recipe…

  4. Pingback: Labor Day Recipe Mashup | Eating Whole

    • eatingwhole says:

      You are too sweet, Deborah! Thank you so much for your kindness 🙂 . I was just thinking this morning I need to make a triple batch of these for my “frozen cooking” day 😉 .

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