Vegan Black Bean Burgers
These vegan black bean burgers are my favorite veggie burgers! They're super easy to make, incredibly healthy, and packed with protein. Plus, they're grillable, which makes them perfect for the summer!
Servings 4 large burger patties
- 1 onion, chopped
- 2 cups mushrooms, cut into small chunks
- 2 cloves of garlic, minced
- 1/2 cup rolled oats
- 1/2 carrot, grated
- 2 cans black beans
- 1/2 cup chopped parsley
- 1/2 teaspoon salt
- 1 teaspoon paprika powder
- 1/2 teaspoon ground cumin
- 1 tablespoon tamari
- 1/2 cup wholemeal bread crumbs
- red pepper flakes
Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the mushrooms and the garlic. Cook for 3 more minutes.
Rinse the black beans. In a large bowl, mash the black beans with a fork, leaving some black beans partially intact for texture. Add the rest of the ingredients and combine well using your hands. Either form four large or six smaller burger patties.
You can either heat some oil in a pan and cook the burger patties for 2-3 minutes on each side or you could make them on the grill.
Alternatively, you could also make them in the oven. Preheat the oven to 350 °F, line a baking sheet with parchment paper and put the patties on top. Bake the black bean patties for about 15 minutes. Carefully flip them halfway through the baking time.
Serve them on burger bun (I used a whole wheat one) with lettuce, tomato, cucumber, and red onion.
For the sauce, you could either use ketchup and mustard or BBQ sauce. Or you could try my vegan sriracha mayonnaise, which I also like to use for this vegan black bean burger. I originally made the sriracha mayo for my red lentil potato fritters, so just scroll down to the recipe box in this post.
- I usually double the recipe and make a large batch of these vegan black bean patties. Then I just freeze the leftovers for busy weeknight dinners. It's so nice to be able to have healthy food even on busy days.
- Make sure to sauté the onion and the garlic before you add it to the bean mixture. I’ve tried the recipe without sautéing and didn’t like it because the onions were still crunchy
- Also try to leave some texture when you mash the black beans. Some of the black beans should still be intact.
- I usually use a fork to mash the black beans, but it also works great with a potato masher.
- The burgers freeze really well. You can freeze them for up to 2 months.
- You can easily make these black bean burgers gluten-free. Just make sure to use certified gluten-free rolled oats and use tamari instead of soy sauce. Besides, you have to replace to whole wheat bread crumbs with gluten-free bread crumbs.
Calories: 277kcal | Carbohydrates: 53g | Protein: 16g | Fat: 2g | Sodium: 629mg | Potassium: 748mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1905IU | Vitamin C: 16.7mg | Calcium: 61mg | Iron: 5mg