The vegan black bean burger is an easy and healthy way to satisfy the burger craving and can be as versatile as the classic beef burger without the fat, cholesterol and guilt.
- 6 cups cooked black beans*
- 1 1/2 cup quinoa (may substitute with rice, bread crumbs or other grain)
- 1 finely chopped onion
- 2 chia eggs** (complete instructions on this post)
- 1 cup finely chopped green, red or yellow pepper (may be pulsed in the processor with the beans if desired)
- 1 Tbs chili powder
- 1 tsp sea salt
- few grinds of black pepper
- 1 generous tsp cumin
- 1/3 cup vegetable oil (optional)
- Preheat oven to 350°F
- Start by preparing 2 chia eggs** (1 egg = 1 Tbs finely ground chia seed with 3 Tbs water, blended well and refrigerated for at least 30 minutes)
- Mash, or blend in a food processor (or a combination of the 2) 6 cups of cooked black beans
- Blend in the remaining ingredients with your hands or a big spoon
- Add more grain or water sparingly to reach a workable but moist texture for forming burgers. Form into 10 – 12 burgers based on desired size and place on a lightly greased cookie sheet.
- Bake in the center of the oven for 20 minutes.
- Gently flip and continue for additional 18-20 minutes.
- * If you cook your beans from dry bulk beans, give them a good solid cook. The burgers are better with a nice soft bean. Plus, they are easier to mash and mashing makes a better texture than using a food processor.
- ** Chia eggs seem to work best. Flax eggs are a reasonable substitute but the burgers do not hold together as firmly, in our experience.
- Cooking time may be adjusted to taste and may vary with different ingredients. (more moisture = a little more time)
- Serve immediately.
- Left over burgers can be stored in an air tight container in the refrigerator and will last for several days.
This Post Has 11 Comments
I have a question! I am making this recipe and I am the only one in my house that will eat them. Do they freeze well if I store them air tight? Would you recommend freezing them before or after cooking?
They keep well in the fridge and probably in the freezer (but we haven’t done that). Best to cook first, we think. Glad you are trying them and hope that the others give them a try!
Would these work on the BBQ?
Hi Kate! They might not work so well directly on the grill, but they will probably be fine if you place some foil underneath them. Let us know how it works out!
Tried this recipe a few nights ago and loved it! Andy said it was “one of the best burger experiences” he’s ever had – and that’s coming from a meat lover. I skipped the peppers and added sautéed mushrooms and garlic and the texture was fantastic. Served with tomato and avocado on toasted rye bread with “Just Mayo”. It was killer. I had a little trouble with binding – I’m guessing I needed a better/more flax egg. Any tips?
Hi Gretchen, that’s awesome – thanks for letting us know!
To help with binding, you might try a little more liquid. I have recently been using chia eggs instead and find them to be a better binder. I will have to amend the recipe to include the option. Chia eggs are same ratio. 1 tbs ground chia seeds to 3 tbs water.
Can you cut this recipe in half? Would it work the same?
SO sorry for the delay! The recipe should work just fine cut in half. What we usually do is just cook up the whole batch and store what doesn’t get eaten immediately in a tupperware container in the fridge. They keep just fine for days!
No worries! Thank you so so much!!
Just made the black bean burgers fir dinner – wonderful !!
So glad you enjoyed them! I really loved your idea of adding a little lime juice and corn. I’m going to do that next time. Thanks.