This Black Bean Veggie Burger is our family’s go-to burger recipe. It goes well with a variety of toppings and holds together very well. It’s hearty and SO satisfying! BONUS: these burgers freeze perfectly, so freeze what you don’t need for quick future meals!
This black bean veggie burger recipe is pretty easy to make, unlike some I’ve tried! They require 10-11 ingredients (give or take) and are ready in about 45 minutes.
The process is simple:
-Mix the flax and water in a small bowl
-Mash the black beans, then add all the ingredients in a large bowl. Combine well.
-Bake for about 30 minutes, so hands off cooking time! Perfect when you have a toddler chasing you around all day like I do. 🙂
I think you are going to love these Black Bean Veggie Burgers. They are:
Hearty & Satisfying
Affordable, with inexpensive ingredients
Baked, so hands off cooking time, making this recipe even easier!
Loaded with fresh vegetables and fiber
**Consider making some of these Oil Free Super Crispy Fries to go along with the burgers. Yum.
Recipe adapted from Oh She Glows.
My family's favorite Black Bean Veggie Burger. This is a satisfying plant based burger made with black beans, veggies, oats, breadcrumbs and spices! Serve on your favorite vegan hamburger bun (or lettuce wraps) with all your favorite burger fixings: ketchup, vegan mayo, mustard, pickles, onions, lettuce and tomato.
- 1/4 cup ground flax
- 1/2 cup water
- 3 cups cooked black beans (2 15-oz cans, drained and rinsed)
- 1/2 cup chopped parsely
- 1 1/2 cups shredded carrots
- 1/2 cup chopped small red onion*
- 3/4 cup sunflower seeds (or pepitas), optional
- 1 1/2 cups oat flour*
- 3/4 cup bread crumbs*
- 1/4 cup tahini
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1-2 teaspoons salt, to taste
In a small bowl, combine the ground flax and water. Give it a little stir and set aside. Pre heat the oven to 350 degrees F and line a large baking sheet (or 2) with parchment paper.
In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.
Now add the flax/water mix and all the remaining ingredients. Mix very well with a large wooden spoon. Taste and adjust spices and salt as needed. If the mixture seems too wet, you can add a little more oat flour or breadcrumbs, but I found the above amounts just right.
Using about 1/2 cup per burger, shape into a burger patty shape about 3/4 inch thick, and place on the prepared baking sheet.
Bake for 20 minutes. Flip over carefully, and bake for 15 more minutes. Remove from the oven and let cool for 10 minutes.
Serve on hamburger buns of your choice or lettuce wraps and with all the burger fixings you love!
- Omit the onions for picky kids who don't like them. They bother my son, so I usually leave them out!
- To make oat flour, use your food processor or blender. Add oats and blend or process until a flour consistency is reached. You can make a lot at once and store it in the refrigerator.
- Use gluten free if needed. I usually make my own breadcrumbs by pulsing a few pieces of sprouted bread in my blender or food processor. You can also just use store bought bread crumbs.
- These burgers freeze well. Simply wrap individual burgers in tin foil and place in a large ziplock bag.