This vegan black bean burgerrecipe is made with pantry staples and freeze really well (so great for meal prep). Garnish these delicious veggie patties to your tastes for one yummy meatless dinner. Sure to be the best black bean burger recipe you'll try!
Course Lunch, Main Course
Cuisine American, Canadian
Keyword best black bean burger recipe, easy black bean burgers
2(19 ounce) cans of unsalted black beans, rinsed, drained and patted dry
1lime, juiced (about 2 to 3 tablespoons)
1.5teaspoonssmoked paprika(or chipotle powder)
2stalksgreen onion, chopped
1/4cup gluten free oats
1/2bell pepper, small dice (about 1/2 cup)
1/2cupwalnuts, chopped (optional)
sliced tomato(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.