Triple Bean Burgers


  • 1 15-oz. can black beans, drained
  • 1 16-oz. can garbanzos, drained
  • 1 16-oz. can dark red kidney beans, drained
  • 2 c. cooked short grain brown rice
  • 1 c. grated fresh carrots
  • 1 1/2 c. finely ground walnuts
  • 1 3/4 c. fresh or dry breadcrumbs
  • 2 Tbsp. ground flaxseed
  • 2 Tbsp. Bragg’s liquid aminos
  • 3 Tbsp. nutritional yeast flakes
  • 2 tsp. Vege-sal or all purpose vegetable seasoning
  • 2 tsp. Italian seasoning
  • 1 medium onion, finely chopped
  • 1/2 c. water
  • 1 tsp. McKay’s chicken seasoning


  1. In blender, blend beans, adding water as necessary. The beans do not have to be completely smooth.
  2. Combine onion, chicken style seasoning and 1/2 cup water and bake until tender.
  3. In a medium mixing bowl, combine all ingredients and mix well. Form into patties using 1/2 cup scoop, and place on oil-sprayed baking sheet.
  4. Spray tops of patties. Bake at 375 degrees for 20 minutes. Turn, spray again and bake for an additional 20 minutes.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.