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Vegetarian Black Bean Burgers



Adapted from Hy-Vee "seasons" recipe


  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1/3 C panko bread crumbs
  • 1 large egg
  • 3 T garlic hummus
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 C fresh or frozen corn
  • 1/2 C chopped green bell pepper
  • 1/2 C chopped red onion
  • 1/2 C chopped baby bella mushrooms
  • 1/4 C chopped fresh cilantro
  • 3 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
  • 6 hamburger buns, toasted
  • Desired condiments/toppings (cheese slices, onion, avocado, tomato, lettuce, etc.)


  1. Using a potato masher, mash beans in a large bowl. Add panko, egg, hummus, cumin, oregano, and cayenne, and mix until well-combined. Stir in corn, green bell pepper, red onion, mushrooms, and cilantro. Form mixture into six patties.
  2. In large skillet, heat oil over medium heat. Cook burgers for 5 minutes or until outsides are crisp and lightly browned, turning once halfway through cooking. Serve on toasted buns with desired toppings.


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