Mexican Black Bean Burgers

Makes six burgers 

These vegetarian burgers, are moist, filling and bursting with flavour. We’ve even included vegan subs for those who eat more plant based! Bonus; they’re oven baked, cutting out the oil! 


  • 1 clove garlic, crushed 
  • 3 stalks green onion, rough chopped 
  • 1/2 red pepper, seeded and rough diced 
  • 1 jalapeno, seeded and rough diced (optional) 
  • 1/2 red onion, peeled and rough diced 
  • 1 Roma tomato, halved and squeezed to remove some juice, rough chopped 
  • 1 tsp chili powder 
  • 1/2 tsp cumin 
  • 1/2 tsp coriander 
  • 1 handful cilantro, stems removed and rough chopped (optional) 
  • Zest of 1 lime 
  • Juice of 1/2 a lime 
  • Salt and pepper to taste 
  • 1 19 oz can of black beans, drained and rinsed 
  • 1 egg, or 1 tbsp ground flaxseed meal and 2.5 Tbsp water, mixed and rested for 5 minutes 
  • 1 cup panko breadcrumbs 


For assembly: 

  • 1/4 cup Earth Island Chipotle Vegenaise
  • 1/4 cup ketchup 
  • 1/2 red onion, sliced 
  • 1 tomato, sliced 
  • Bib lettuce 
  • 24 Carrots Bakery Burger Buns 


Preheat oven to 375’F. Line a baking sheet with parchment paper. In the bowl of a food processor, add all veggies, herbs and spices. Pulse until chopped small but not a paste. Add black beans and pulse again, just until broken down, some beans should remain visible. Spoon into a large mixing bowl and fold in egg/breadcrumbs and adjust seasoning. Using lightly damp hands, divide in to 6 equal balls, and flatten slightly, place on parchment sheet. Bake for 15 minutes, flip and bake for another 10-20 minutes until golden and feels “set” when pressed lightly in centre. Assemble and enjoy immediately or refrigerate and reheat as desired up to 5 days. 

Recipe created by Chef Dany Duguay


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