Organic Black Bean Veggie Burgers

Organic Black Bean Veggie Burgers
Organic Black Bean Veggie Burgers

I finally got around to cooking up a big pot of organic black beans I bought at Whole Food ($2 a pound) and after eating them for two days, I decided to make burgers with them before they go bad. I also needed something to do with the beautiful, organic summer savory, purple scallions and lemon cucumber I got in this week’s Southport Organic CSA share.

I’m embarrassed to say I’ve never tasted summer savory fresh before. It is a potent herb! I recommend tasting before using. I know it well in its dried form as one of the essential ingredients in Herbes de Provence, a blend of dried lavender, savory, thyme, basil and fennel originating in Provence, France. But I didn’t know about its use in flavoring meat pies and sausages in other world cuisines. Why not experiment with veggie burgers?

Knowing my husband’s aversion to tarragon, I put in a conservative amount of summer savory. Feel free to bump it up. I recommend taking a small amount of the bean burger mixture from the food processor to cook and taste it, then adjust the seasonings to suit your tastes.


  • 1 piece whole grain bread made with organic ingredients
  • ½ C grated organic carrot (1 carrot)
  • 1/3 C red or yellow onion, or mixture of onion and regular or organic purple scallion, coarsely chopped
  • 2 cloves garlic coarsely chopped
  • 1/2 tsp. salt (use less if canned beans had added salt)
  • A few pinches of freshly ground pepper
  • 1/2- 1 tsp. ground cumin
  • 1 heaping teaspoon organic summer savory leaves or 1/4 C packed cilantro
  • 1 1/2 cups homemade, cooked organic black beans or 1 (15 ounce) can, rinsed and drained
  • Hot sauce to taste or ¼ C fresh or jarred salsa


  1. Tear the bread into small pieces and add to the bowl of a food processor; pulse until it resembles bread crumbs. Add grated carrot, onion, garlic, spices and savory or cilantro; pulse until mixture begins to come together in a ball. Do not overmix or the onion will become a wet soggy mess. Add beans and pulse gently until mixture resembles ground meat, not pureed beans! If the mixture is too thick to process, give it a few stirs, process and repeat until well mixed. It’s okay to have a few whole beans in there.
  2. Transfer to a bowl and add salsa or hot sauce and stir well. Cook a small sample, taste and adjust seasonings.
  3. Form into balls and then flatten into patties ¼ inch thick using about 1/2 cup mixture.
  4. Cook over medium low heat in a heavy bottomed skillet or griddle with enough vegetable oil to cover the bottom of the pan for 3-4 minutes on each side or until well browned on both sides and heated through. They are delicate so I don’t know that they’d hold up on the grill unless you had a grill griddle pan.
  5. Serve with the beautiful lemon cucumber that came with your CSA share this week or ketchup, pickles, onions, lettuce, tomato slices, tomato chutney or salsa and a toasted bun.
  6. Freeze any leftovers.

How do you like this recipe? Please come back and comment. Enjoy!

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