Black Bean Veggie Burgers


2 Tbsp. olive oil, divided
1/2 cup finely chopped onion
1/2 cup finely diced fresh beets, optional
(if omitting beets, increase cooked sweet potato to 1 cup)
3 garlic cloves, minced
1 (15 oz.) can black beans, rinsed and drained
1/2 cup dry whole wheat bread crumbs
1/4 cup whole wheat flour
2 Tbsp. minced fresh parsley
1/2 tsp. each McCormick® Ground Sea Salt and Black Pepper
1/2 tsp. McCormick® Thyme Leaves
1/2 tsp. McCormick® GourmetTM Organic Ground Coriander
1/2 cup mashed cooked sweet potato
7 oz. Cabot® Seriously Sharp Cheddar, grated (about 1 3/4 cups), divided
Juice of 1/2 lemon


1. Heat 1 tablespoon of oil in medium skillet over medium heat; add onions and beets, if using, and saute
until soft, about 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer; set aside.
2. In food processor, combine beans, bread crumbs, flour, parsley, salt, pepper, thyme and coriander;
pulse 5 to 10 times until combined.
3. Transfer mixture to large bowl and add sweet potato, 1 cup of cheese, lemon juice and reserved onion/
beet/garlic mixture. Mix by hand to combine, then shape into six burgers.
4. Heat remaining tablespoon of oil in large skillet over medium-low to low heat. Cook burgers until
browned on both sides and heated all the way to center, about 10 minutes. Top each burger with
about 2 tablespoons of remaining cheese. Serve on whole wheat buns, halves of whole wheat pitas
or over salad greens, along with your favorite condiments.

Recipe courtesy of