Veggie Burger Deluxe: Smoky Black Bean Burger

Veggie Burger Deluxe: Smoky Black Bean Burger

| | Makes 7 to 8 palm-size burgers


  • 1 (15-ounce) can black beans, drained and rinsed (about 1½ cups)
  • 1 large baked sweet potato
  • 1¼ cups cooked short-grain brown rice
  • 4 ounces firm tofu (or tempeh)
  • ¼ cup ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon low-sodium tamari
  • 1 teaspoon vinegar (any kind)
  • ¼ cup nutritional yeast
  • 1 teaspoon smoked paprika
  • Splash of unsweetened, unflavored plant milk

An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning to plant-based eating.

From The Plant-Based Journey


1. Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice, sweet potato, and tofu.

2. Add the ketchup, garlic powder, tamari, vinegar, nutritional yeast, and paprika to the bowl, and knead to make the mixture workable for forming burgers. Add unsweetened, unflavored plant milk, 1 splash at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.

3. Form the mixture into palm-size patties about ⅜-inch thick.

4. Roll the edges against a flat surface to make a round shape with flat sides.

5. Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.

6. Serve on buns or alone with your favorite condiments.


Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.

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