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Homemade Black Bean Burgers – No Eggs

Homemade Black Bean Burgers – No Eggs

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After a fun weekemd, it’s nice to give your body a break with a healthy little dish like this one. Plus, these taste phenomenal and have just the right texture, No one likes a mushy burger, am I right? These are perfect.


INGREDIENTS Homemade Black Bean Burgers – No Eggs

Source Naturals quinoa brown rice cooked – 1 cup

black beans – one 15 1/2 oz can, drained

1 tsp cumin

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp chili powder

2 tb salsa

1/4 cup ancient flour or organic corn meal

optional: guac, salsa for top


preheat oven 350F

mash beans in bowl

add other ingredients

spray alum. foil covered sheet pan

form 6 patties

bake 15 minutes,

flip and bake another 15 minutes

(add slice of cheese if desired, in last 5 minutes)

garnish and serve alone or on whole wheat bun


About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

I taught cooking classes, and served as a personal chef for individuals and small parties.  I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  I created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food And Travel Nation”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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