Black bean veggie burger

Sparkling, seductive spinach
May 2, 2014
Soupe repas au lait de coco, cari, tofu et légumes racines
May 2, 2014


  • 1.540 Kg black beans
  • 0.100Kg chopped garlic
  • 1.200 Kg quartered mushrooms
  • 1.200 Kg chopped onion
  • 0.750 Kg Mexican salsa
  • 0.500 Kg liquid eggs
  • 1.000 Kg breadcrumbs
  • 0.030 Kg dried thyme
  • Salt and pepper to taste



  • Drain and rinse black beans.
  • Combine all ingredients in a large bowl.
  • Using a stand blender, combine all ingredients and puree. **** make small quantities at a time***
  • Shape the burgers (***about 0.035 kg per burger) and place them on a baking sheet, Bake at 375°F for 15-20 minutes or until browned and semi-crisp.


A Bob le Chef recipe

Comments are closed.