This vegetarian black bean burgers recipe has been one of my go to recipes for some time now. This was actually one of the recipes that got me to go mostly plant based. Having a good meat alternative burger is key for BBQs, and those events that happen where everyone is eating something with a bun! They are easy to make, quick, hearty, and packed full of flavor. Great with any toppings. Eat them by alone or with a crispy basket of fries. Either way just make sure you try them!
Tips For Making Vegetarian Black Bean Burgers
Black Beans
One of the reasons I love this recipe so much is because it is so quick to make. Using canned beans has really cut my time down in the kitchen. Just make sure you always rinse and strain your beans. Rinsing the beans removes all the extra sodium and starch from the can.
However if you want to try your hand at making beans with dry beans, use this recipe from one of my favorite sites using an Instant Pot.
https://minimalistbaker.com/instant-pot-black-beans-perfect-beans-every-time/
Binder
Eggs are used in burgers to be a binder. A glue that holds everything in place. I use an egg in this recipe making this vegetarian if you want to make this 100% plant based and vegan use a chia egg as a replacement.
Chia Egg- 1 Tbsp chia seeds to 2 ½ Tbsp water. Mix this together and let this set for 5 minutes and then mix into your beans.
Breadcrumbs are the other part of the binder. I used Aleia’s gluten free panko . Which makes these burgers gluten free but feel free to use your breadcrumbs of preference. I prefer panko for the texture and they have less sodium in them.
Heat
This recipe calls for cayenne pepper and sriracha. This burgers have a nice kick to them. If you are not a fan of heat, omit the cayenne and only use the sriracha. Instead of 1 Tbsp use 1 Tsp.
Cooking
Pan frying them is the fasted way to cook these burgers but you could also do these in the oven. I would recommend this route if you where doubling the batch. Using a sheet pan, pan spray. lay the burgers down and bake in an oven at 400 Degrees F for 10 minutes on each side.
Garnish
These burgers are so hearty buns are optional. But I know that some people don’t consider it a burger without it. Try them either way. My favorite garnishes are fresh sliced avocado, and alfalfa sprouts with a spicy mayo.
Make Ahead
These burgers can be frozen ahead of time for convenience. Create your patties but don’t cook them. Wrap each one individually in seran wrap and store in a sealed container. When you are ready to use, remove them from the freezer let them thaw for half hour and cook them on the stove top or in the oven the same times as listed above.
These will also stay in the fridge cooked for up to 4 days.
Hope you enjoy!
Vegetarian Black Bean Burgers
Ingredients
- 1 Can Black Beans Rinsed and Strained
- ½ Red Pepper Diced
- 2 Green Onions Chopped
- 1 Tbsp Cumin
- 1 Tsp Salt
- 1/2 Tsp Cayenne
- 1 Egg Beaten
- 1 Cup Breadcrumbs Panko Preferred
- 1 Garlic Clove Minced
- 1 Tbsp Sriracha
- 1 Tbsp Oil or Cooking Spray
Garnish
- 1 Avocado Cut into Slices
- 1 Cup Fresh Alfalfa Sprouts
Sriracha Mayo
- 1 Tbsp Lemon Juice
- 3 Tbsp Sriracha
- 1 cup Mayo
- TT Salt
Instructions
- Take 1 can of black beans, strain and rinse.
- In a food processor add in black beans, cumin, cayenne, salt and garlic clove until thick and pasty. Add to a bowl.
- Chop bell pepper, and green onions. Then stir into mashed beans.
- Add in beaten egg or vegan egg.
- Add in Sriracha.
- Mix in bread crumbs in 1/2 Cup increments until the mixture is sticky and holds together. Divide mixture into four patties.
- Heat pan, coating with pan spray. Place the patties on skillet and cook on each side for 2 -3 minutes until the sides and brown and crispy.
- Add to bun of choice. Garnish with sriracha mayo, avocado and fresh sprouts.
Sriracha Mayo
- In a bowl whisk together mayonnaise, lemon juice, sriracha and salt.