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Black Bean Veggie Burgers with Blueberries

Black Bean Veggie Burgers with Blueberries

6 patties


  • 1 cup (175 g) Cooked short grain brown rice, cooled
  • cup (50 g) Raw sunflower seeds
  • cup (40 g) Rolled oats
  • 1 cup (125 g) Black beans, cooked or canned and drained
  • 1 cup (80 g) Sweet potato or carrot, grated
  • ¼ cup (25 g) Green onion, chopped
  • ¼ cup (15 g) Parsley, chopped
  • 1 Tbsp (15 ml) Lime juice, freshly squeezed
  • 2 tsp (10 ml) Ginger, grated, or ½ tsp dry
  • 1 tsp (5 ml) Curry powder
  • 1 tsp (5 ml) Black pepper
  • 1 tsp (5 ml) Paprika or cayenne powder, mild or hot
  • 1 tsp (5 ml) Garlic powder
  • ½ tsp (2.5 ml) Salt
  • ¾ cup (110 g) BC Blueberries, fresh or frozen, roughly chopped
  • 3 Tbsp (45 ml) All purpose flour or rice flour
  • 4 Tbsp (60 ml) Vegetable oil



  • Soak the sunflower seeds in warm water for 30 minutes.
  • In a food processor fitted with the blade attachment, blend the oats until finely ground.
  • Drain the sunflower seeds, add to the oats and pulse until ground.
  • Add the beans, sweet potato (or carrot), green onion, parsley, lime juice, ginger, spices and salt, and pulse until crumbly.
  • Transfer to a large bowl, add rice, blueberries and flour and gently mix together.
  • Form into 6 firm patties and refrigerate covered for 30 minutes to set.
  • In a sauté pan, heat 2 tablespoons of oil and fry the patties in batches until browned and crispy on each side.
  • Serve on a bun with desired garnishes.


For a gluten-free version, use gluten-free oats, and rice flour.