Amazing veggie burgers



5 min


6 burgers

* PLUS Barbecuing Time: 8 minutes


  • 540-mL can black beans
  • 1/3 cup coarsely chopped onion
  • 1 garlic clove , minced
  • 1 egg
  • 3 tbsp barbecue sauce , or ketchup
  • 1 tbsp Worcestershire sauce , or 1 1/2 tsp HP Sauce
  • 1 tsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/3 cup all-purpose flour
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup shredded nippy cheddar
  • 6 sliced hamburger buns


  • Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons (30 mL) barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don’t purée. Turn mixture into a large bowl.
  • Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.
  • Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.

Nutrition (per serving)

  • Calories
  • 210,
  • Protein
  • 11.2 g,
  • Carbohydrates
  • 29.4 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 4.7 g,

These great-tasting burgers don’t demand a mind-numbing list of unusual ingredients. Plus, they hold together well on the barbecue and freeze beautifully-so why not make a double batch to have on hand?

Worcestershire sauce

Worcestershire sauce contains anchovies, so if you don’t want a fish source in your diet, use HP Sauce.