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Black Bean Burgers:

This week I wanted to focus on plant based meals to give my body a break from the usual. I go through these phases where body only wants plant based meals and I am 100% okay with that! Because my body knows BEST and I think it is super important to listen to your body.

Meal Prep:

Part of this week’s meal prep included these easy peasy loaded black bean burgers. I love making these because they are super easy and there are different ways you can enjoy them. I like to use these in a variety of meals such as; black bean burger bowls, burgers, or crumbling it up to make a “meat” sauce with some tomato sauce.

I first prepped my black beans in my instant pot:

  1. 1.5 black beans
  2. 2 cups vegetable broth + 1 cup water
  3. 2 bay leaves
  4. 3/4 cup diced onions
  5. 3 cloves garlic
  6. 1 jalapeno
  7. 1/2 tbsp oregano
  8. 1 tsp cumin
  9. 1/2 tsp chili pepper

How to make beans in instant pot:

First I set my instant pot to the sauté function and warm my avocado oil. Then I add onions, jalapeños, salt and pepper, and sauté for 5 minutes. Next, I add everything else to instant pot, close instant pot, seal valve, and set to bean function for 45-50 minutes. Once done let the pressure release naturally (10-15 minutes)

If you don’t want to make your own beans just use a 13.5 fl. oz can of beans.

What you will need for the black bean burgers:

  1. Black beans cooked in instant pot ( or use a 13.5 fl. oz can)
  2. Cilantro
  3. Red bell pepper
  4. Garlic
  5. Cooked quinoa
  6. Jalapeno
  7. Almond meal
  8. Chili powder
  9. Cumin
  10. Coriander

How to make the patties:

Add all the ingredients to a food processor and pulse a couple times. But please be sure to do pulse versus process, because if you process you will end up with mush. The consistency of the dough should be sticky and easily able to roll into balls to make your patties. If it is too wet, you could add more almond meal or quinoa. And if too dry, you can add in a little bit of vegetable broth.

Next form into patties, add to a lined baking dish, and bake 350 for 15-20 minutes.

These make for a perfect item to meal prep on Sunday. This recipe will yield a lot of burgers, so I like to freeze half the batch for another week I don’t feel like cooking. I freeze mine individually by wrapping them in plastic wrap once completely cooled and store in my Stasher Bag’s.

One of my favorite way’s to eat these black bean burgers is in a burger bowl. I added some greens, sweet potato fries, pickled onions, and guacamole. Talk about a nutrient dense bowl!

Black bean burgers


  • 2 cups instant pot cooked black beans sub 1 15oz can
  • 3/4 cup cooked quinoa
  • 1 jalapeño deseeded
  • 1/3 cup chopped cilantro
  • 1 Red bell pepper diced
  • 1/2 tsp Chili powder
  • 1 tsp cumin
  • 1/2 tsp Coriander
  • 1/2 cup almond meal


  • Add everything to food processor and pulse a few seconds
  • Roll into balls and flatten with hands to form patties (if batter is too sticky wet your hands with a little bit of water)
  • Bake 350 for 15-20 minutes