RECIPE: Black Bean Veggie Burger

This delicious, gluten-free, vegan black bean veggie burger recipe was curated by my dear friend Lauren Lobley of Delectable You and is inspired by my Lean Fit & Strong 30 Day Healthy Living Program.  These burgers are perfect vegetarian summer meal and uses Arbonne’s amazing carb-free vegan Daily Protein Boost powder*.

  • 1 scoop Arbonne Protein Boost powder*

    Arbonne's amazing carb free Daily Protein Boost = pure vegan, alkaline protein and no carbs

    Arbonne’s amazing carb free Daily Protein Boost = pure vegan, alkaline protein and no carbs. The Boost provides extra protein in this black bean veggie burger recipes and works well in other similar recipes.

  • 1/2 cup gluten free oats
  • 1/2 a red pepper, small diced
  • 1/4 a red onion, small diced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil – first cold pressed is best!
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp chilli powder
  • 2 15oz cans black beans, drained and rinsed – try to use organic BPA free black beans
  • 1 cup brown rice, cooked (or quinoa)

*In this Black Bean Veggie Burger, we are adding Arbonne’s Daily Protein Boost, an amazing vegan protein powder with only three ingredients: pea protein, rice protein, cranberry protein.


Preheat oven to 375

  1. Warm the oilve oil over medium heat. Add the red pepper, onion and garlic and sauté until tender (about 5 minutes).
  2. In a food processor, combine powder, oats, spices, sautéed peppers and onions and garlic, and black beans. Pulse until coarse.
  3.  Pour into a bowl and fold in the rice. Using a 1/2 cup measure, scoop out the burgers and flatten on a baking sheet. Bake for 15 minutes, rotate, and then bake another 15 minutes. Enjoy!
Notes & Tips
  • Instead of regular bread as bun, try cabbage or collard leaves for kapha, gluten-free bread for pitta and grilled portobello mushroom for vata.
  • For Kapha sensitivities – this recipe is ok in moderation, but add 2 scoops of protein instead of one and one 1/4 cup oats;
  • For Pitta sensitivities – omit chilli pepper and use fresh garlic instead of powdered;
  • For Vata sensitivities -omit or reduce chilli pepper and substitute black beans for cooked lentils (soak lentils over night before using); Vata has a hard time digesting beans.
  • The Arbonne Daily Protein Boost works well in all veggie burgers, alfredo style sauces and also in smoothies, pancakes and other baked goods because it has a neutral flavour. Note, according to Lauren, this protein powder has a tendency to neutralize sweet and salty taste, so you may need to compensate.


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