How to Make the Best Veggie Burger with Matcha Aioli

Black Bean Veggie Burger with Matcha Aioli

Deemed one of the best veggie burger recipes, this twist on a staple summertime food is sure to be quite the hit at your next BBQ! 

Nutritional Information (approximately)

Prep Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 7 burgers, 1 cup aioli

Serving Size: 1 burger, 2 tablespoons aioli

Calories per serving: 594

Fat per serving: 32 g

Saturated fat per serving: 5 g

Carbs per serving: 60 g

Protein per serving: 23 g

Fiber per serving: 14 g

Sugar per serving: 5 g

Sodium per serving: 816 mg


  • Burgers
  • 1 tablespoon extra-virgin olive oil
  • 1 small carrot, peeled and shredded
  • 1 medium red onion, chopped
  • 1 large clove garlic, minced
  • ½ medium green pepper, diced
  • 1 teaspoon coarse kosher salt
  • 2 15-ounce cans black beans, divided
  • ½ cup toasted pecans
  • 2 eggs
  • ½ cup dry breadcrumbs
  • ½ teaspoon red pepper flake
  • Aioli
  • 10 large fresh basil leaves
  • 4 cloves garlic, peeled (or to taste)
  • 4 egg yolks
  • 4 teaspoons lemon juice
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • salt and pepper to taste
  • For Serving
  • buns, lettuce and tomatoes if desired


  1. Make burgers: Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Heat 1 tablespoon oil in a large skillet over medium-low heat. Swirl pan to coat. Add carrot, onion, garlic, bell pepper and salt and cook, stirring occasionally until the vegetables are soft and the onion is translucent, about 8 minutes.
  3. Drain 1 can black beans and transfer to a food processor. Add pecans and the vegetable mixture. Pulse until the mixture becomes a coarse paste. Drain the remaining can of beans and transfer to a medium bowl. Add the pureed bean mixture and stir to combine. Add the eggs, breadcrumbs and red pepper flake and stir to combine. Mound ½ cup-fulls onto the prepared baking sheet (a ½ cup dry measure works well.) press lightly to flatten leaving space between burgers. Bake until completely dry and a little crisp, about 45 minutes.
  4. Make aioli: Puree basil, garlic, yolks, lemon juice, matcha and Dijon in a food processor or blender. Gradually drizzle in ½ cup olive oil while motor is running until the mixture is thick, smooth and the oil is completely integrated. Season with salt and pepper.
  5. Serve the burgers with the aioli on buns with tomatoes and lettuce if desired.


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