These vegan black bean burgers are made with pantry staples and freeze really well (so great for meal prep). Garnish these delicious veggie patties to your taste for one yummy meatless dinner. Sure to be the best black bean burger recipe you’ll try!
Hey everyone! How was your weekend? Doesn’t it always go a little too fast? We ordered a new exercise bike (a spin cycle) which is arriving today.
I plan on mixing up my exercise regime with a circuit kinda thing – some treadmill, rowing and then cycle. Maybe some squats in between. I’m actually looking pretty forward to it! What do you like to do?
I love to work out because I also love to eat (story of my freakin’ life, lol). Gotta have balance, am I right?
Did ya indulge too over the past couple of days? Tell me I’m not the only one.
Get yourself back on track with these easy vegan black bean burgers.
These black bean patties can be prepped in advance and fried up just before you want to enjoy ’em. That’s why they’re awesome for meal prep!
Fan of bean patties? Check out these pinto bean fritters!
Ingredients for Vegan Black Bean Burgers
I opted to keep these black bean burgers on the easy side. They are simply made with a few pantry staples, like:
- Black beans (of course)
- Lots of spices and some seasoning to amp up the flavour
- Hidden veggies, like green onion and bell pepper
- Lime juice to brighten
- Oats to bind these bean burgers together
Why We Love Black Beans
- Firstly, black beans taste delicious
- Black beans are loaded with fibre and protein (according to Good Housekeeping).
- They are super versatile! They can be used for burgers (like this vegan black bean burger recipe), black bean sweet potato soup ,black bean dip, and lettuce wraps.
- Like most beans, they are pretty inexpensive (woot woot).
How to Make Them
- Rinse, drain (very well) and pat dry black beans. Reserve some for later.
- To food processor, add remaining beans along with lime juice, smoked paprika, garlic powder, cumin, cayenne, oregano, salt and pepper. Blitz until combined, but still some visible beans left.
- Remove mixture from processor and add to bowl along with reserved beans, green onion, oats and bell pepper. Stir to combine.
- Form into patties (use an ice-cream scoop or grab some and form with your hands).
- Freeze for a little.
- Fry until golden brown.
- Garnish & Enjoy!
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How to Make Veggie Burgers That Won’t Fall Apart
Veggie Burger Mixture Too Wet
If your bean patty mixture is too wet, add a little more oats (about a tablespoon or so at a time) until they easily form into patties.
Veggie Burgers too Dry
If your veggie burgers are too dry, make a flax egg (mix 1 tablespoon of flax meal with 2 to 3 tablespoons of water and let sit 5 minutes before adding to the mix).
Alternatively, you can mix in a tablespoon or so of mayo (vegan, if that’s what you prefer) OR ketchup (vegan again, if that’s what you prefer) OR your fave bbq sauce.
Can I Make Without a Food Processor?
Don’t have a food processor? No worries!
Use a potato masher in conjunction with a spoon. You may have to use a little elbow grease to break them down, but it will work!
How Long Do They Last in the Fridge
Properly stored in a container, these bean burgers will last 3 to 4 days.
Alternatively, you can freeze in freezer safe containers and thaw when ready to cook and enjoy.
- Avocado or guacamole
- Thinly sliced red onion
- Pickle slices
- Cheese (use vegan cheese if you want to keep this burger straight up vegan).
- BBQ Sauce
- Vegan mayo mixed with sriracha (yum) or adobo sauce (equally yum)
More Recipe Tips
Ensure that the black beans are well drained and even patted dry of excess moisture before using in this recipe.
Don’t overly process the beans. You don’t want ’em too ‘mushy’.
Want more texture? Stir in up to 1/2 cup of chopped walnuts when adding oats.
After the veggie burgers are formed, freeze for a little. This makes them way easier to handle when cooking.
I always prefer to use a cast iron pan when cooking these black bean burgers.
Fry these black bean burgers in batches (two at a time) and add a little oil for each batch.
If you like, you can add a little more seasoning (aka salt and pepper) before you fry these burgers.
Like it a little spicier? Add a little more heat cayenne to the mix! You do you!
These burgers freeze really well. You can prepare, place on a sheet pan and freeze for when you want to enjoy them later.
Don’t want to enjoy these as a burger? They are delicious fried up with a poached egg on top for breakfast.
Hope you get to try these vegan black bean burgers soon (we happen to think they’re the best black bean burger recipe 😉 ) !
Until next time, take care and chit chat again soon,
Make these black bean patties? That’s awesome! Love it if you left a comment below. Many thanks!
Vegan Black Bean Burger
- 2 (19 ounce) cans of unsalted black beans , rinsed, drained and patted dry
- 1 lime , juiced (about 2 to 3 tablespoons)
- 1.5 teaspoons smoked paprika (or chipotle powder)
- 1.5 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks green onion , chopped
- 1/4 cup gluten free oats
- 1/2 bell pepper , small dice (about 1/2 cup)
- 1/2 cup walnuts , chopped (optional)
- 3 tablespoons olive oil
- 6 burger buns
- sliced tomato (to taste)
- lettuce (to taste)
- thinly sliced red onion (to taste)
- sliced avocado (to taste)
- Ensure beans are rinsed, drained well and even patted dry. Reserve 1/2 cup black beans and lay to one side. Note: There are lots of tips in 'Notes' below for making these burgers.
- Add remaining beans to food processor, along with lime juice, smoked paprika, garlic powder, cumin, cayenne, oregano, salt and pepper and blitz until mixture comes together, but still some visible beans left. Remove from processor and place in a large bowl.
- To bean mixture add reserved half cup of beans, green onion, oats and bell pepper (if you want more texture, also stir in up to 1/2 cup chopped walnuts). Stir to combine. (If needed, see text in body of post about troubleshooting if mixture is too wet or too dry).
- Using a round standard ice-cream scoop, form into patties, with each patty being about a scoop and half (roughly).
- Place patties on wax paper lined tray and freeze for 45 minutes.
- Remove patties from freezer. In a 10-inch cast iron skillet over medium low heat add 1 tablespoon of olive oil.
- Season burgers with a little extra salt (if desired). Cooking two burgers at a time, cook about 3 minutes per side. Remove. Cook remaining batches (1 tablespoon of olive oil per batch). Place on toasted bun and garnish as desired. Enjoy!
- Ensure that the black beans are well drained and even patted dry of excess moisture before using in this recipe.
- Don’t overly process the beans. You don’t want ’em too ‘mushy’.
- If your bean patty mixture is too wet, add a little more oats, about a tablespoon or so at a time until they are easy to form into patties.
- Want more texture? Stir in up to 1/2 cup of chopped walnuts when adding oats.
- After the veggie burgers are formed, freeze for a little. This makes them way easier to handle when cooking.
- I always prefer to use a cast iron pan when cooking these black bean burgers.
- Fry these black bean burgers in batches (two at a time) and add a little oil for each batch.
- If you like, you can add a little more seasoning (aka salt and pepper) before you fry these burgers.
- Like it a little spicier? Add a little more heat cayenne to the mix! You do you!
- Nutrition information (estimate only) does not include garnish.