Dinner, Lunch

Veggie Burgers

  • Prep 5 mins
  • Total 13 mins
  • Easy
  • Serves 4

Everyone needs a good veggie burger recipe in their repertoire. Even if you aren’t a vegetarian, these days we all have friends or family who are! This is an easy and delicious black bean and chipotle flavored veggie burger recipe that will be sure to satisfy your veggie friends. Southwest flavors and ingredients, these veggie burgers are the perfect summertime meal that would be great with sweet potato fries.

TIP: For 72-ounce Power Blender & Processor Pitcher cleaning instructions, refer to the Owner’s Guide or the Quick Start Guide. 

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 red onion, peeled, cut in half
  • 2 cloves garlic, peeled
  • 2 cans black beans, rinsed, drained, divided
  • 1 can chipotle pepper in adobo sauce, plus 3 teaspoons adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons salsa
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup corn (fresh, canned, or thawed frozen)
  • 2 tablespoons canola oil
  • 1 head butter lettuce, leaves separated
  • 1 avocado, sliced


  • Large Bowl
  • Step 1

    Install stacked blade in the 72-ounce Power Blender & Processor Pitcher. Place onion and garlic in the pitcher. Select CHOP and press START/STOP.

  • Step 2

    When program is complete, add half the beans, then add the chipotle pepper, adobo sauce, cumin, salt, pepper, salsa, and egg to pitcher. Select CHOP and press START/STOP.

  • Step 3

    Once processing is complete, run CHOP program again.

  • Step 4

    When program is complete, remove stacked blade from pitcher and transfer black bean mixture to a bowl. Add breadcrumbs, corn, and remaining black beans to the bowl and combine evenly

  • Step 5

    Form 4 patties with the mixture. Heat oil in a pan over medium-high heat, then cook burgers for 4 minutes on each side.

  • Step 6

    When cooking is complete, serve burgers nested in lettuce leaves and topped with sliced avocado.