Membership Required

Black Bean Sunshine Burgers

Black Bean Sunshine Burgers

Serves: 9

Category: Burgers, Pizza, Wraps and Chips
Author: Stephanie Jenkins

Average Rating: 
Rated by: 4 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Print Add Add To My Grocery List


1/2 cup raw sunflower seeds
1/3 cup whole almonds
3 cups cooked black beans, divided or 2 (15 ounce) cans no-salt-added or low sodium black beans, drained, divided
2 cloves garlic, minced
1 tbs lime juice
1 teaspoon cumin
1 tbs chili powder
2 tbs chopped fresh cilantro
2 teaspoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1/8 teaspoon black pepper or to taste
1 cup diced carrot
1 cup diced onion
1 cup shredded zucchini
1 cup yellow cornmeal


In a food processor (use S blade) grind sunflower seeds and almonds into flour. Add 1 1/2 cups of the black beans, garlic, lime juice, cumin, chili powder, cilantro, Vegizest, and black pepper, and blend until smooth. You may need to scrape sides of bowl part way through.

Add carrots, onion, and zucchini. Combine in food processor until vegetables are mixed evenly throughout and only small pieces remain visible.

Pour mixture into a large bowl. Mash in remaining beans. Add cornmeal and mix with spatula until evenly combined. Cover and refrigerate overnight.

Form into 9 large patties (from about ½ cup batter).

Bake on cookie sheet at 300 degrees for 30 minutes. Turn burgers over, reshaping with hands to fill in cracks, and cook for 20 more minutes.

Serve with sliced avocado and tomatoes and any other desired toppings.

Variation: Make smaller patties and reduce cooking time OR crumble cooked full-sized burgers. Use to add to tacos with corn tortillas or to make a “taco” salad.


Calories 218; Protein 9 g; Carbohydrates 31 g; Total Fat 7.3 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 33 mg; Fiber 8.7 g; Beta-Carotene 1360 ug; Vitamin C 7 mg; Calcium 54 mg; Iron 2.6 mg; Folate 120 ug; Magnesium 90 mg; Zinc 1.6 mg; Selenium 9 ug

Comments (4):



03/02/2010 06:24 PM

Rated this recipe: (no rating)

these were good, but very dry. the only thing i did differently was i didnt refrigerate overnight (decided to make them last minute). i think next time i'll try them with the flax seed equivalent of 2 eggs... or maybe some tomato paste.


07/17/2012 10:48 PM

Rated this recipe:

These are okay for flavor but dry and saw dust. I also didn't refrigerate over night but I don't think it would soften the large amount of corn meal in this recipe. Would like to find out but afraid to try. Turned left overs into taco salad but again my kids asked me if there was sand in the salad!

Susie Wild

04/10/2013 03:16 PM

Rated this recipe:

I heeded the above advice and left out the corn meal and added some salsa & they were to die for! Excellent flavor - would definitely make them again!


02/09/2015 04:20 PM

Rated this recipe:

Corn Meal is not as drying as the almond flour- I will use less next time
Also, I made mine with lentils and yellow and green split peas and eggplant. I left sunflower seeds whole( I will add more next time as well) I also made homemade salsa and put it on top of Portobello mushrooms.
Salsa Recipe is:
Large Red tomatoes
Green Jalapeno
Lime juice
Lemon Juice
Chili powder