The cooler weather also makes me crave hearty dishes, and these potato and black bean burgers really fill you up without feeling too heavy. The potatoes also add a nice textural element that make them a bit more meaty than most black bean burgers. These burgers also freeze well so you can make them for a quick weeknight meal or for lunch at work.

Potato and Black Bean Burgers [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



  • 1 15oz can Black Beans, drained & rinsed
  • ¼ cup Roasted Red Potatoes
  • ¼ cup Chopped Mushrooms
  • ⅛ cup Pepitas
  • ¼ cup Panko Bread Crumbs
  • ¼ tsp Cumin
  • ¼ tsp Paprika
  • Salt & Pepper to taste


  1. Preheat the oven to 350 degrees F.
  2. Lightly blend the black beans in a food processor. Chop the roasted potatoes into small chunks and mix in with the black beans.
  3. Mix in the rest of the ingredients and refrigerate the mixture for 15-20 minutes.
  4. Form the batter into 5-6 patties and bake for 15 minutes. Flip the burgers over and bake an additional 10 minutes.


This site uses Akismet to reduce spam. Learn how your comment data is processed.