Oven-Baked Black Bean Burger Recipe

During this year’s March Break, I posted a picture on the blog’s Facebook page of a black bean burger that I prepared for Miss M, so that she could participate in our family burger night while also staying true to her stated intention to eat less meat. There were a few requests on the FB page for the recipe, so now that the kids are back to school and I’m finding my ‘normal’ again, here it is.

First, I need to admit that while I LOVE cookbooks (to an almost pathological degree) and I have, probably thousands of recipes that I have collected, written and cultivated over the past twenty years, I tend to use them more as loving guides rather than absolute rules that must be followed. While this can be a low-stress way to prepare food, it can also lead to unpredictable results, especially when trying to reproduce an amazing meal. I chalk this up to the whim and whimsy of my particular set of mental and emotional issues. My family chalks it up to the cost of doing business with me. Either way, you’ve been warned. 

Honestly though, I have made these, as written below, a few times and they have turned out perfectly each time, so while I do not exactly adhere to all of the exact measurements all of time, I think the recipe is forgiving enough to still be a delicious alternative to a meat burger, even if you add a bit more bread crumbs or a lot more garlic, or toss in some carrots julienne. Lean in and own it, make it your own. The way it is presented here, is how I make them and the 50% of my kids who have tried them (and I) like them.

Oven-Baked Black Bean Burgers

Plant-based, not Vegan.

Makes 4-6 patties, depending on preference (I make 6).


1 can (19oz) Black Beans, rinsed and drained

1 small onion, diced

2 tbsp diced garlic

1 large egg, beaten badly

2/3 cup bread crumbs (about a handful, really)

1 tbsp chili powder (optional, I omit usually)

1 tsp cumin (again, optional)

Salt and pepper (and they’re in a fix), to taste (but don’t taste it raw, just guess)


  1. Line a cookie sheet with parchment paper and pre-heat oven to 375F
  2. Rinse, drain and drip-dry beans. Place in a large bowl and mash with a fork (or, if you have one, a handy-dandy pastry cutter does an amazing job).
  3. Add onion, garlic, and spices (if using) to the bean mash.
  4. Add egg and bread crumbs and combine. 
  5. Form into patties and put on cookie sheet.
Perfect bun-sized patties 😍
  1. Bake on parchment paper lined cookie sheet, 10 minutes per side.
  2. Toss on a bun, load up with condiments, pile your plate with sides and enjoy!
  3. Refrigerate left over patties for a day or two, or wrap and freeze for later. Reheat in toaster oven or microwave (about a minute on high from cold, not frozen).

Notes: You can opt to pan-fry these in a pan using a bit of oil, 4-5 minutes per side, but that will change the nutrition facts accordingly. I haven’t tried to grill these, but if you’re brave and have a well-greased grill, I suppose you could also cook them that way. Experiment, be creative and have fun with them. xx

Let me know if you make them and how they turn out for you! If you like them, share the recipe with friends and family and spread the love 🌱❤️

P.S. Join me on Facebook, Instagram and Twitter. Sometimes, I post info, ideas or photos everywhere, and other gems (and duds) only get posted on one site or another. Some things are totally worth skipping, occasionally there are things well-worth sharing. Either way, I’m happy for the company (as long as we can both stay in our own homes, in our jammies, with no actual face-to-face contact. #IntrovertProblems). Also, please feel free to like, comment on and share any post, for any reason, including blind rage and mockery. I dig it.

Whole Wheat and Honey Sandwich Bread – Recipe

This past holiday season, I rediscovered my passion for baking bread and NOT spending money on chemical-laden, mass-produced, over-priced bread at the grocery store. So, in a nutshell, I rediscovered my intense carb-addition and my frugal grooviness at the same time, and I found them both at Wal-Mart. That place really does have everything. Um, or maybe not.

Anyway, I have not taken step-by-step pictures of this recipe, but it’s pretty straight forward and forgiving (I mean, it forgives me constantly), so we should be good to go with just the recipe, straight up. I’ll do my best to answer any questions that come up though, just leave your question in the comments. ???? I will tell you that I do all of my mixing and most of my kneading using my KitchenAid stand mixer and dough hook. I’m just a wimp that way. Also, I do not have a record of where I first found this recipe, but I’ve changed it a bit here and there over time to make it work better for me.

Now get into my tummy before I switch back to a raw foods diet again. Nom, nom, nom.

Now get into my tummy before I switch back to a raw foods diet again. Nom, nom, nom.

Whole Wheat and Honey Sandwich Bread (makes 2 scrumptious loaves)


2 1/3 cups of warm water (110 – 115F)
4 Tbsp butter, melted and cooled (can substitute coconut or other oil for the butter)
4 Tbsp honey
1 Tbsp yeast (or two of those little packages of yeast, which makes 1Tbsp + 1/2tsp)
2 1/2 tsp sea salt (adjust to taste, but do leave some salt in the recipe, the yeast needs it)
3 cups whole wheat flour
2 3/4 cups unbleached all-purpose flour (give or take).


  1. Combine one cup of the whole wheat flour, all-purpose flour, yeast and salt into the bowl of a mixer.
  2. Add warm water, honey and butter/oil. Mix on low-speed until combined. The on medium speed for about three minutes.
  3. Add the remaining two cups of whole wheat flour and the all-purpose flour (a cup at a time) and mix, using your dough hook attachment, until the dough is no longer sticky – when it comes away from the sides of the bowl cleanly, you’re good. Knead in the mixer until smooth and elastic – about five minutes or so.
  4. Take out the dough hook and cover the dough, in the bowl with a damp tea towel. Let rise in a warm place for about 45 minutes (an hour if your house, like mine, is chilly).
  5. Punch the dough down, divide it in half and roll each half out into a rectangular shape. Roll each half of the dough up and place in a well-greased 9×5 inch bread pan. Rolling the dough will give your bread a nicer crumb, better structure and make your loaves look purty.
  6. Cover the loaves with a damp tea towel (again) and let rise in a warm place for 30 minutes (or 45 minutes in a chilly place), or until doubled.
  7. Bake in your preheated (because you read ahead – aha!) oven (350F) for 30 minutes. Since tapping the bottom of loaves baking in a bread pan is cumbersome and dare I say it, impossible, you could use an instant read thermometer into the long side of the loaves. Fully baked bread should be 205F. Turn out of the pans and cool on a wire rack. Slice and serve!

Freshly sliced bread. This is only half a loaf though, since the other half was quickly and savagely consumed.

Freshly sliced bread. This is only half a loaf though, since the other half was quickly and savagely consumed.

P.S. My spellcheck is acting up again. I’m not entirely sure why, but it wants you to use a ‘doe hook’ to mix your bread. But I said, “No way, screw you, Spellcheck. We are NOT using a ‘doe hook’ on this blog. Not today!” So now I’m not sure if my spellcheck is a carb hater or an animal hater, but either way, it looks like I will need to remain vigilant about monitoring any and all changes and dropping the hammer liberally on the pro-offered suggestions. Never trust your spellcheck. I’m fairly certain it’s just out to get you and will mess up everything you type. Probably on purpose.