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Black and White Bean Chia Seed Veggie Burgers [Vegan]

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Burgers and fries are back for the summer season! There are tons of veggie burger recipes out there, but none quite like this one. This black and white bean chia seed burger focuses on using whole plant foods to provide the perfect juicy, umami flavor. Dress it up to your liking to create your ideal BBQ meal.

Black and White Bean Chia Seed Veggie Burgers [Vegan]


15 3-inch patties


  • 2 15-ounce cans black beans
  • 2 15-ounce cans cannellini beans
  • 4 cloves garlic, minced
  • 1 small white onion, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons chia seeds
  • 3/4 cup instant oats
  • 3 tablespoons all-purpose flour
  • 3 tablespoons vital wheat gluten
  • 1 teaspoon powdered sage
  • 2 teaspoons each garlic powder of onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon liquid smoke


  1. Open the four cans of beans and drain and rinse three of them. Set those aside. Then drain the forth but don’t rinse the beans.
  2. Of the beans you rinsed take half of them and add them to your food processor, along with the can of unrinsed beans, the garlic, and the onion. Run the machine until the mixture is smooth. Then add the olive oil to help it really mix together well. When you’re done you’ll have a sort of slurry that resembles the consistency of tahini.
  3. Add this mixture to a large bowl along with the remaining ingredients and spices. Mix well. Allow to rest for a few minutes, then turn this big mess out onto a well-floured board and form into a large oval shape, approximately 3/4-inch thick.
  4. Use a biscuit cutter or ball jar to cut out burger sizes. Set the finished shapes onto a cookie sheet and move directly to the freezer. These may be cooked after as little as about 20 minutes. They’re best grilled after a few minutes of defrost time, about 5 minutes per side over medium to high heat.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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