Black Bean Energy Patties

Feb. 09, 2026

A healthy proof that comfort food can lift!

This vegan black bean veggie patty recipe is adapted from a recipe by celebrity vegan chef Jason Wrobel, with a subtle upgrade for plant-based athletes and protein-conscious cooks. Swapping in the new Warrior Blend Performance adds a clean protein boost without changing the integrity of the original recipe. With added protein content, it supports energy, stamina, muscle growth, and post-workout recovery while keeping everything whole-food-forward. Think functional comfort food: familiar flavors and improved macros.

Ingredients

1 can (15 ounce) black beans, well drained

½ cup quinoa, cooked

1 carrot, grated

2 small potatoes, grated

½ cup corn, cooked

2-inch section leek, finely chopped

1 clove garlic, finely chopped

1 teaspoon cumin, ground

½ teaspoon paprika

Dash or two cayenne pepper

Salt and pepper, to taste

1–2 scoops Warrior Blend Performance - Unflavored

Olive oil, for frying

Instructions

Set aside about 1/3 of the black beans and lightly mash them with a fork. Leave the rest whole.

In a large bowl, combine all ingredients except the protein powder and oil. Stir well.

Slowly mix in the protein powder a little at a time. Aim for a mixture that’s slightly sticky, but not wet or crumbly. If it feels too wet to form patties, add a bit more protein powder.

Scoop out portions, roll into balls, then flatten into burger patties.

Heat a small amount of oil in a hot non-stick pan. Fry patties for about 3 minutes per side, flipping once or twice until browned on both sides and cooked through.