These vegan black beans burgers are just the right amount of spicy, savory, and smoky sweet. They’ll be ready for your grill, pan, or oven in less than 30 minutes.
Vegan Burgers come in many forms
So I thought it was time I finally added a recipe for some vegan black bean burgers. Or more so, just a vegan burger recipe in general!
I know that there are so many options to choose from when it comes to vegan burgers: quinoa, beet, mushroom, pea protein, etc. Black bean burgers are one of my favorite forms of a vegan burger.
They’re just so easy to put together, take less time to cook, and can bring on the BBQ flavor. (which I love!)
Bean based burgers also don’t usually wind up tasting too meaty like some of the other options. I’ve bean vegan for so long that biting into a burger that actually tastes like meat grosses me out a bit.
In case you’ve never made a black bean burger before, this is just a heads up: it’s not gonna taste like meat.
If you have that impression, you might want to skip this and find a Beyond or Impossible meat recipe to try.
Tricks for the perfect black bean burgers
Sometimes, black bean burgers can wind up with a soggy, mushy texture. This usually is caused by the thick bean water from the cans not being completed rinsed off.
I recommend you thoroughly rinse the beans under cold water to get all of this goop off. I also recently started toasting my beans in the oven to help dry them out. This trick works great!
To do this, simply heat up your oven to 375° and toast your beans for 10 – 15 minutes.
This will not only dry up any moisture setting on the surface of the beans, but will also help dehydrate the inside of them as well.
Don’t let them go past 15 minutes though… We don’t want them to actually start roasting in there!
Cooking the burgers
You can cook the black bean burgers a variety of different ways.
The good thing about vegan burgers is that you don’t have to worry about temperatures or under cooking the patties. The beans inside the patty are already cooked anyways, so this step of the process is easy and care free.
Personally, I LOVE grilling burgers!
Not just because of beautiful grill marks, but the flavor and smell a charcoal burning grill adds just makes it for me.
You can also pan fry or bake these burgers. Whatever floats your boat!
These black bean burgers stay together pretty well for me as long as I use non stick spray. The flax eggs really do a fabulous job of preventing these from falling apart.
If you find you’re having any trouble at all with your burgers breaking up, try adding another flax egg to the mix. (1 tbsp flax meal to 2 tbsp water).
Burger toppings galore
I always experiment with my burger toppings. It makes such a difference to have the right toppings on your burger, and also the right bun.
I just released a brioche bun recipe on Monday that I used here for the pictures. It’s so fluffy, and is the perfect sweet contrast to this burger.
I love this black bean burger with mayo and a little honey mustard. Guacamole or avocados is a must for me.
What toppings do you love to put on your burgers? Let me know in the comments section below.
Snap some pictures of your yummy black bean burgers, and be sure to tag @alderspirit and use #alderspirit when you share them.
Irresistible Vegan Black Bean Burgers
Ingredients
Vegan Black Bean Burgers
- 2 15 oz cans black beans, no salt added
- 1/2 medium yellow onion
- 1/2 medium red bell pepper
- 3 medium green onions
- 4 cloves garlic
- 2 tbsp flax seed meal
- 1/4 cup water
- 3/4 cup panko bread crumbs
- 1/3 cup vegan feta cheese Violife
- 2 tbsp soy sauce
- 2 tbsp barbecue sauce
- 1 tbsp ketchup
- 1½ tsp cumin
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/8 – 1/4 tsp cayenne
Toppings
- butter lettuce
- red onions, tomatoes, avocados sliced
- vegan cheese
- hamburger buns
- vegan mayonnaise, ketchup, honey mustard, or BBQ sauce
Instructions
- Preheat the oven to 375°. Line a half sheet with parchment paper.
- Open the cans of beans, straining out the juice and rinsing them under cold water. Spread the beans out on paper or cloth towels and pat dry.
- Spread the beans out onto the parchment lined sheet. Toast in the oven for 10 – 15 minutes to help remove any excess moisture.
- While the beans toast in the oven prepare your vegetables. Small dice the onion and bell pepper, mince the garlic, and slice the green onions into small rings.
- In a small frying pan, heat a tbsp of oil (or water if you're avoiding oil) over medium high heat. Once the oil is hot, add the onion, bell pepper, and garlic to the pan. Cook for 2 – 3 minutes. Set aside.
- In a small cup, mix together the flax seed meal with the water. Set aside to thicken. This is your "flax egg".
- In a large bowl, add the dried out beans, vegetables, flax egg, and remaining ingredients. Mash together with a pastry cutter or fork until you've reached the desired texture.
- Grab a handful of the black bean patty mix and press into a burger patty. For thicker patties, use at least 1/3 cup of the burger blend per patty. Set aside.
- To cook: Bake – Heat oven to 350°. Bake the patties on a parchment lined tray and cook on each side for 5-7 minutes, or until golden and crispy.Pan fry- Spray a frying pan with non stick spray and place over medium heat. Cook the burger patties on each side for 3 – 5 minutes or until golden and crispy.Grill – Clean the grill grates and spray with non stick as necessary. Grill each burger for 3 – 5 minutes per side, or until crispy and dark on the outside.
- Serve immediately with your favorite buns and toppings. Any leftover patties will keep in the fridge for approximately 5 days, and several weeks in the freezer.
Notes
This post contains affiliate links by which I may make a small commission should you purchase anything. I only ever recommend products I know you’ll find useful and love. Thank you!
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