Black Bean Burgers Recipe
Savor the rich and smoky flavors of these hearty black bean burgers, perfect for a satisfying plant-based meal that’s both nutritious and delicious.
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Servings: 8 patties
Ingredients
Veggie burger patties
- 3 cups cooked black beans 2 15-oz cans, drained and rinsed
- 1 1/2 cups cooked brown rice or quinoa white rice works too
- 1 cup bread crumbs or gluten-free alternative
- 1/4 cup ground flaxseed
- 1/2 cup water
- 1 cup cashews almonds, or sunflower seeds
- 1 1/2 cups shredded carrots
- 1/2 cup chopped parsley
- 1/3 cup chopped green onions
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt or adjust to taste
Easy burger sauce
- 1/2 cup vegan mayonnaise
- 4 tablespoons ketchup
- 2 teaspoons sweet pickle relish
- 2 teaspoons granulated sugar
- 2 teaspoons white vinegar
- A few shakes of black pepper
For serving
- Burger buns of your choice
- Lettuce or arugula leaves
- Tomato slices
- Sliced red onion
- Vegan cheese slices such as Violife cheddar
- Additional toppings: mayo mustard, ketchup, and pickles
Instructions
- In a small bowl, combine the ground flaxseed and water, stirring until well mixed. Set it aside for a few minutes to thicken; this will serve as your flax egg substitute.
- Place the drained black beans into a large mixing bowl. Using a potato masher or fork, mash the beans until most are broken down into a paste, leaving around 25% of them partially intact for texture.
- In a food processor, pulse the cashews until they resemble coarse breadcrumbs. Be careful not to grind them into a fine powder—larger pieces are perfectly fine. Alternatively, chop them with a knife. Transfer the chopped nuts to the bowl with the beans.
- Add the flaxseed mixture to the bean and nut mixture, along with the cooked rice or quinoa, shredded carrots, chopped parsley, green onions, breadcrumbs, smoked paprika, chili powder, and salt. Mix everything thoroughly using a large wooden spoon until well combined.
- Scoop about 1/2 cup of the mixture for each burger patty and shape into patties that are approximately 3/4 inch thick.
Notes
- Nut allergy? Sunflower seeds, pepitas, or almonds (if allowed) can replace cashews, or omit the nuts/seeds entirely.
- Gluten-free? Substitute gluten-free breadcrumbs, almond flour, or gluten-free certified rolled oats for regular breadcrumbs.
- Rice options: You can substitute cooked quinoa or white rice for the brown rice.
- Bean variety: Use other beans like kidney, chickpea, or pinto beans in place of black beans.
- Egg alternatives: Ground chia seeds work in place of flax, or use another egg replacer like Bob’s Red Mill or JUST Egg.
- Recipe yield: The recipe makes 12 burgers, but you can cut the recipe in half if fewer burgers are needed. They also freeze well.
- Storage: Store leftover cooked burgers in the refrigerator for 3-4 days, or freeze them. Wrap each individually and store in a freezer-safe container.
- Make ahead: Prepare the burger mixture a day in advance if desired. Freezing uncooked burgers is not recommended.