JuJu’s Three Bean Burger

Periodically we go meatless in my lord’s house, which means I have to get a bit more creative in the kitchen. As a big bean fan, I decided to see what could come of mixing some of our faves together. After a few trial runs, I came up with a tasty bite, that my lord loves. When he asks if I ate the last of something, it is safe to say he enjoyed it the first time around. AP!

The recipe below details a base recipe, with a couple twists and turns thrown in, resulting in two flavor options that LW please everyone in your crew. I decided to try my hand at two very simple and flavor packed options; Jerk and Greek! Feel free to mix it up based on your family’s flavor profile, or try it the way we did. We hope you enjoy and share your experience no matter what you decide!

How could I forget…this is also a bomb Sabbath lunch option. Ain’t a thang wrong with a bean burger room temperature! Trust me, we’ve tried :). Shalom.


  • 1 – 15.5oz can of black beans

  • 1 – 15.5oz can of garbanzo beans

  • 1 – 15.5oz can of white beans (any kind)

  • 1/2 cup shredded carrot

  • 1/2 red onion, grated

  • 1/2 green bell pepper, diced small

  • 1/2 shallot, diced small

  • 2 tablespoons cilantro, chopped fine

  • 5 cloves of garlic, minced

  • 1 tablespoon cumin

  • 1.5 teaspoons pink salt

  • 1 teaspoon garlic powder

  • 3/4 – 1 cup nutritional yeast (I found at Mom’s Organic)

  • Shredded lettuce for topping

  • Avocado, sliced

  • Tomatoes, sliced

  • Bun or bibb lettuce for each burger you make

  • Graces Jerk Seasoning (only if making Jerk option)

  • Shredded Cabbage for topping (only if making Jerk option)

  • 1 cup sweet chili sauce (only if making Jerk option)

  • 1 small container of fresh pineapple (only if making Jerk option)

  • Feta cheese (only if making Greek option)

  • Gazebo Room Greek Dressing (only if making Greek option)

  • Roasted red peppers (only if making Greek option)

  • Zucchini, grated and moisture squeezed out (only if making Greek option)


  • Open cans of beans and rinse in a strainer. Drain completely and add HALF of the beans to a large mixing bowl and mash. You don’t want a pureed consistency, so chunks are perfectly fine. You will set the other half aside.
  • Add grated carrot, bell pepper, shallot, cilantro, minced garlic, and grated onion to mashed beans.
  • Add nutritional yeast directly on top of grated onion, as well as salt, cumin, and garlic pepper.
  • Add other beans and mix by folding all ingredients together.
  • If the mixture is too loose, add more nutritional yeast little by little. You can also add a little flour or bread crumbs, but very sparingly.
  • Before we form into burgers, you will need to add the specific ingredients depending on if you’re making a Jerk or Greek burger.

    For the Jerk option – add Grace’s Jerk Seasoning.
    For the Greek option – add zucchini, roasted red peppers, feta cheese.

    Mix all ingredients and add more nutritional yeast if necessary. You will also want to taste and make any desired adjustments.
  • Form the mixture into patties about a half inch thick. Make sure they have some height. Your hands are going to get messy so be sure you have a bowl of water nearby to keep your hands moist. This will also make forming the burgers easier.
  • Heat a skillet over medium-high heat and had a couple tablespoons of avocado oil. You can also opt to coat with cooking spray. Be sure you also preheat your oven for 350 degrees.
  • Cook the burgers in the skillet on their first side approximately 7 minutes. Gently lift the burgers edge to see if there is a nice brown crust. If not, all to sear a couple minutes more. One note of caution; These are delicate burgers so be mindful or using too much force.
  • Flip the burgers once browned and cook another 3 minutes.
  • After 3 minutes gently transfer burgers the same side down to a baking sheet and add to oven. Bake for 10 minutes.
  • Remove from oven and allow to sit for a moment to cool.
  • Assemble you burger by placing your patty on the bun of your choice, and adding the toppings including avocado, lettuce, tomato, and red onion for both burgers. The differences for the other toppings are:

    Jerk option – add shredded cabbage and drizzle with pineapple sweet chili sauce (see step 14 for easy details).

    Greek option – add shredded lettuce, sprinkle of feta crumbles, and drizzle of Gazebo Room Greek Dressing.
  • To make the pineapple sweet chili sauce, simply chop pineapple and add desired amount to sweet chili sauce. I’d suggest about 1 tablespoon of chopped pineapple for every 5 tablespoons of sweet chili sauce.

Once cooked, these bean burgers can be frozen for up to 3 months. To prepare after freezing, allow to unthaw completely, and then warm in the oven on 350 degrees for 8-10 minutes. The mixture can sit in the fridge for a few hours, but I recommend cooking right away. You shouldn’t freeze the burgers until they are cooked.

Also try adding mushrooms to the mixture for an added layer of texture. Chop the mushrooms really small and cook before hand to extract some of the spongy food’s moisture. You would add the mushrooms in when adding the half of unmashed beans.

Let us know what variations you try with this recipe. Be inspired and in turn inspire us!

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