Black Bean Veggie Burgers with Greek Mayo

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 6 servings
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Black Bean Veggie Burgers:

Two 15-ounce cans black beans, drained and rinsed

1/2 cup panko breadcrumbs 

3 tablespoons freshly squeezed lemon juice 

2 teaspoons dried oregano 

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 to 4 large cloves garlic, minced

2 eggs, beaten 

1 small onion, finely chopped 

2 tablespoons extra-virgin olive oil 

6 whole-grain hamburger buns 

Serving suggestions: lettuce, tomato slices and red onion slices

Greek Mayo:

1 cup mayonnaise

2 teaspoons dried oregano 

1 teaspoon freshly ground black pepper 

1/2 teaspoon kosher salt

2 cloves garlic, grated 

Juice of 1 lemon 


  1. For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs and onions. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
  2. For the mayo: In a small bowl, mix the mayonnaise, oregano, pepper, salt, garlic and lemon juice.
  3. Heat a medium pan over medium-high heat and add the olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Place each burger on a bun, and top with lettuce, tomatoes, onions and some Greek mayo to serve.