Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers.


  • 2 (14 oz) cans black beans, drained, rinsed and patted dry
  • 2 large eggs
  • 2 tbsp ketchup, mayo, or BBQ sauce
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 4 whole mushrooms finely chopped
  • ¾ cup finely chopped bell pepper (1/2 of a pepper)
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 1 tbsp minced garlic
  • 1-1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ cup bread crumbs or oat flour
  • ½ cup feta cheese


  1. Preheat oven to 325°F. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  2. Meanwhile, heat olive oil and sauté chopped pepper, onion, mushrooms, and garlic over medium heat until vegetables are soft, about 5-6 minutes. Gently blot some of the moisture out with a paper towel.
  3. Place in a large bowl with the remaining ingredients- cumin, chili powder, garlic powder, smoked paprika, bread crumbs or oat flour, feta cheese, eggs, Worcestershire sauce, and ketchup.
  4. In a small food chopper, place half of the black beans and pulse until almost a paste. Add them to the other ingredients and stir everything together, then add the rest of the whole black beans. With your hands combine the ingredients trying to leave some larger chunks of beans.
  5. Form into patties- about 1/3 cup of mixture in each.
  6. Pre heat your GEORGE FORMAN® grill. Once grill is preheated, place the burgers on the grill and cook for about 5 minutes or until a thermometer inserted in the thickest part registers 160°F or above.

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