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Beef, Bean and Veggie Burgers

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 burgers
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1 tablespoon plus 2 teaspoons olive oil

1/2 cup finely diced yellow onions 

1/2 cup grated carrots (see Cook's Note)

1/2 cup grated broccoli 

1 jalapeño, seeds and membrane removed, finely minced 

1 teaspoon chili powder 

1 teaspoon garlic powder 

1/2 teaspoon ground cumin 

1 pound lean ground sirloin 

1/2 cup grated oats (see Cook's Note) 

1/2 cup canned black beans, drained and rinsed, pulsed in a food processor 

1 tablespoon Worcestershire sauce 

1 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1 large egg, lightly beaten 

6 hamburger buns, toasted 

Sliced avocado, sliced tomato and ranch dressing, for topping 


  1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
  2. Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
  3. In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
  4. Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

Cook’s Note

The carrots and broccoli can be grated in a food processor fitted with the blade or grating attachment, or by hand using a box grater. The oats and beans can be done in the food processor with the blade attachment.

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