The Best Black Bean Spinach Veggie Burgers

by Kate McAloon (Chef Kate), an excerpt from her upcoming cook book.

Click here to learn more about the ” The Flavour of Joy” cook book.


Don’t be scared off by the length of this recipe—it’s worth every moment you spend.

I wanted to create a really moist and flavourful veggie burger for Orlando Bloom and came up with this delicious recipe. I think you are going to really love it!


Sautéing the veggies first adds a lot of moistness to the burgers. You can make the patties any size you like, just cook them a bit longer if they are larger.

MAKES 10–15 = PREP TIME 15–20 minutes = COOKING TIME 15-20 minutes

Burger Mix Ingredients

  • 1 cup cooked brown rice (or other grain)
  • 11⁄2 cups cooked black beans, smashed well
  • 1⁄2 cup cooked whole black beans
  • 1 cup frozen spinach (thawed and as much moisture squeezed out as possible)
  • 1⁄2 cup ground cashew or other ground nuts
  • 1⁄4 cup sunflower seeds
  • 2 tbsp sesame seeds
  • 1⁄2 cup teff, brown rice, or gluten-free flour
  • 2 tbsp tamari or coconut aminos
  • 1 tsp sea salt
  • Coconut oil or other oil (for cooking the burgers)

Sautéed Veggie Ingredients for Burger Mix

  • 2 tbsp coconut oil (or other oil)
  • 1⁄4 cup each grated carrot, zucchini, red or brown onion
  • 1⁄4 cup finely chopped red bell peppers (capsicum)
  • 2 tbsp finely chopped cilantro (coriander) or parsley
  • 1 clove garlic, grated or finely minced (to taste)
  • 1 tsp sea salt (to taste)
  • Freshly ground pepper (to taste)
  • Red pepper (chilli) flakes (to taste—optional)

For Serving

Use your favourite buns or bread, lettuce leaves or arugula (rocket) or other greens, tomatoes, onions, and your favourite toppings and sauces.


1. Prep and place all the Burger Mix ingredients in a large bowl, stir to combine, and set aside while you sauté the veggies.

2. In a small sauté pan on medium heat add the oil, veggies, herbs, and spices and sauté for approx. 6 minutes or until tender, stirring often. Set aside to cool for a few minutes, then add to the black bean mixture and combine with a spoon or your hands and mix well. Pick up a small handful of the mixture and form a ball. The mixture should hold together well. It may need a little more teff or brown rice flour if it is too wet and sticky. If it is too dry and crumbles, add water bit-by-bit until you reach the desired consistency.

3. Form all the burgers (4–5”/10–12.7cm and approx. 1⁄2”/1.27cm thick) with your hands and set aside before starting to cook.

4. Place some coconut oil in a large sauté pan on medium/high heat and add approx. 4 burgers, depending on the size of you pan—do not overcrowd the pan. Cook for approx. 3–4 minutes on each side until browned. Depending on the thickness, you may need to reduce the heat and cook a little longer until they are heated through.

5. You can keep them warm in the oven on 200oF/90oC loosely covered with baking paper while you cook the rest of the burgers. I usually test one while cooking to see if it is done and because they’re so good I can’t wait! If they are hot inside and brown on the outside, they are done.

To make these burgers you can use your Thermie for:

  • Milling the nuts in your Thermie (5 sec / speed 6)
  • Making your own gluten free flour
  • Cooking the rice / beans
  • Chop the veggies in the Thermie, sauté for a couple of minutes
  • combine the burger and veggie mix in Thermie until it holds together

screen-shot-2016-11-22-at-11-17-05-amscreen-shot-2016-11-09-at-11-56-39-am  – for more information about Kate’s new book!