These aren't your ordinary veggie burgers! Made with hearty black beans, sautéed peppers, onions, and smoky Southwest spices, they're full of savory flavor with a tender center and lightly crisp edges. Delicious tucked into a toasted bun or piled high with your favorite fresh toppings.
MAKES
8 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love them
A satisfying, plant-forward alternative to traditional burgers, made with simple pantry staples and fiber-rich black beans. They're easy to prepare, budget-friendly, and perfect for freezing for quick lunches or dinners.
What Makes It So Flavorful?
Sautéed onions, bell peppers, and garlic build a savory base, while cumin, chili powder, and smoked paprika add warmth and depth. Worcestershire sauce and ketchup bring a delicious balance of tangy, smoky, and slightly sweet flavors.
Helpful Tips
Dry the black beans thoroughly before mixing to prevent mushy burgers. Pulse only part of the beans in the food processor and leave the rest whole for a hearty texture that holds together beautifully.
Black Bean Burgers
HEARTY · SMOKY · SAVORY
8 SERVINGS | PREP TIME 20 MINUTES | COOK TIME 25-30
Ingredients:
2 (15-ounce) cans black beans, rinsed, drained, and patted dry
1 tablespoon avocado oil or extra-virgin olive oil
1 cup finely chopped red or green bell pepper
1 cup finely chopped yellow onion
3-4 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon flaxseed
½ cup gluten-free panko breadcrumbs or oat flour
2 large eggs, lightly beaten
1 tablespoon organic Worcestershire sauce
2 tablespoons organic ketchup
¼ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper
Method:
Preheat to 375°F and line a large baking sheet with parchment paper.
Drain and rinse the black beans, then pat thoroughly dry with a clean kitchen towel or paper towels. Set aside.
Sauté the vegetables. Heat avocado oil in a skillet over medium heat. Add the bell pepper and onion, cooking for 5–7 minutes until softened and excess moisture has evaporated. Stir in the garlic and cook for another 30 seconds. Remove from heat and cool slightly.
Add the sautéed vegetables, cumin, chili powder, garlic powder, smoked paprika, breadcrumbs, flaxseed, eggs, Worcestershire sauce, ketchup, salt, pepper, and 1 cup of the black beans to a food processor. Pulse several times until combined but still slightly textured.
Transfer the mixture to a large mixing bowl. Add the remaining beans and lightly mashing a few with a fork to help bind everything together.
6. Shape the burgers. Use approximately ⅓ cup of mixture per burger and shape into patties about ½–¾ inch thick. Place on the prepared baking sheet, leaving space between each. If the mixture feels too soft, refrigerate for 15–20 minutes before shaping.
7. Bake for 12–15 minutes, carefully flip, and bake for another 10–12 minutes until the burgers are firm, lightly golden, and heated through.
8. Let the burgers rest for 5 minutes before serving with your favorite buns, sauces, and toppings.
Recipe Notes
Best Texture: Thoroughly drying the beans and cooking excess moisture out of the vegetables helps prevent soggy burgers. For an even firmer texture, spread the drained beans on a baking sheet and dry them in a 325°F oven for 10 minutes before mixing.
Breadcrumbs or Oat Flour: Gluten-free panko creates a slightly lighter texture, while oat flour makes a softer, more tender burger. Add another tablespoon if the mixture feels too wet.
Serving Ideas: Serve on toasted gluten-free buns with avocado, lettuce, tomato, red onion, and a creamy sauce. They're also delicious over a Southwest salad or tucked into a grain bowl.
Sauce Pairings: Try avocado lime crème sauce or a creamy chipotle yogurt sauce.
Spice Variations: Add a pinch of cayenne or finely chopped jalapeño for extra heat.
Make-Ahead: Prepare and shape the uncooked patties up to 24 hours ahead. Cover and refrigerate until ready to bake.
Storage: Refrigerate cooked burgers in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze cooked, cooled burgers between pieces of parchment paper for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or oven until thoroughly hot.
