Easy Recipe for Black Bean Veggie Burgers. Wholesome plant based ingredients with a simple roasted red pepper sauce. Everything you want in a vegan burger, nothing you don’t.
This post was updated from the original that was published on January 10, 2017.
What’s for dinner? Does that question trigger you? If you answered yes, I can relate. Although sometimes I can answer that question with confidence, other times, that simple three-word question pushes all of my buttons. I’m either in a meal planning groove….OR, I’m not. And when I’m not, this recipe for black bean veggie burgers is a fabulous answer to that three-word potential booby trap!
Homemade Veggie Burgers For The Win.
One thing I know that everyone likes is a veggie burger, and I’m not talking the cardboard variety you can find in the freezer section of the grocery store. I’m not judging, and I understand the appeal of a pre-made veggie burger—-quick, easy, healthy—-however, even the “healthy” ones will often have ingredients I don’t want to feed my family, or they’re high in sodium, processed oils, or other additives we just don’t need.
The bigger problem with store bought, frozen veggie burgers is that, frankly, they aren’t very good. Why would you want to eat something that’s not delicious? As far as the “quick and easy” I’m here to tell you that with a bit of advance prep, that’s possible too. Plus, this vegan burger recipe can be made in advance and refrigerated or frozen until needed—-just like the ones you can buy in the supermarket—–except these are actually GOOD FOR YOU and TASTY too!!
Why Black Beans?
- Black beans are an inexpensive source of higher -fiber protein.
- Great for keeping blood sugar in balance.
- Loaded with antioxidants and anti-inflammatory phytonutrients.
- Studies connect black bean intake with improved colon health and a decreased risk of cardiovascular disease and cancer.
- Meatless alternative providing satiety….which is good for weight loss.
How Do you Make Homemade Black Bean Veggie Burgers?
STEP ONE: Set aside some of the beans, rice, chopped peppers and cilantro in a bowl, so your burgers will have some texture. The rest will go into the bowl of a food processor to become the “paste” that holds the vegan burgers together.
STEP TWO: While it’s important to process the beans, spices, oatmeal, flax and sriracha into a past that will hold the veggie burgers together, you don’t want it over-processed into mush.
STEP THREE: Mix the “paste” into the ingredients you set aside to create a burger “dough”.
STEP FOUR: Scoop the batter onto a baking tray lined with unbleached parchment paper.
PRO TIP : double the recipe. Put half on a sheet of unbleached parchment paper, roll it into a log and throw it into the freezer. The next time someone asks, “What’s for dinner?” and you hadn’t planned anything, you’ll have something perfect up your sleeve….you can just slice and bake!
STEP FIVE: With wet hands, form into patties to bake.
STEP SIX: Bake for 15 minutes, flip and bake for 10 additional minutes. DONE!
Sauce for Veggie Burgers
My family LOVES this roasted red pepper sauce on these burgers. I also love it because:
- It’s super EASY to make with just a few ingredients.
- Pantry Staples: I always have these ingredients in the house.
- Roasted Red Pepper Sauce is insanely DELICIOUS (especially with those red pepper flakes).
- It’s Whole Foods Plant Based, with NO OIL.
- We use this sauce instead of ketchup
- If you make sweet potato fries to go with these black bean burgers, this is THE BEST dipping sauce.
The beauty of the Black Bean Veggie Burger
You can never have too many recipes for a great veggie burger. I like this one because it’s super simple, it’s versatile so you can use ingredients you HAVE ON HAND (no shallots, substitute scallions or red onion; no cilantro, use parsley; no brown rice, use quinoa; etc.) and has universal taste appeal. It’s the perfect option for a nutrient dense vegan main meal. I also make these frequently as a “slider” to take to parties for a super fun appetizer.
Like everyone, it’s easy for me to get into a rut when eating at home, and I don’t really mind the repetition, but the rest of my family would usually prefer something different. Lucky for you all, they keep me busy in the kitchen experimenting and I love to share what I discover with all of you. Easy Veggie Burger Recipe to the rescue…AGAIN! There is no shame in that.
For the Burgers
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- 3 cups black beans (2 15-oz cans), rinsed and drained.
- 3/4 cup cooked brown rice (OK to sub quinoa)
- 2 Tablespoons small dice red peppers
- 1/2 cup fresh cilantro*, divided
- 1/2 cup old fashioned oats
- 1 large shallot, coarsely chopped
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 Tablespoon sriracha
For the Red Pepper Sauce
- 1/2 cup roasted red peppers
- 1 teaspoon maple syrup or honey
- 1 Tablespoon chopped shallot
- 2 Tablespoons orange juice
- 1 teaspoon unseasoned rice vinegar
- OPTIONAL: 1/4 teaspoon crushed red pepper flakes
FOR THE BURGERS
- Preheat the oven to 425 and line a rimmed baking tray with unbleached parchment or a silpat mat.
- In a small bowl, whisk together the flax and water and set aside to "gel"
- Place 1 cup of beans, brown rice, red peppers and 1/2 the cilantro in a large bowl, set aside.
- Place remaining 2 cups of beans, remaining cilantro, oats and all remaining ingredients (except for oil) into bowl of food processor and pulse until a chunky paste forms. Be careful not to over process and wind up with mush.
- Add the bean puree and flax mixture to the large bowl of other ingredients, and mix well.
- You are now ready to form this mixture into "burgers" but must first decide if you're making full size burgers (you should get about 6) or mini sliders (12 mini burgers). Also, decide if you're making these and cooking them NOW (method A)....or forming into a log to refrigerate or freeze for "slice and bake" burgers later (method B).
- METHOD A: Use a large scoop to portion out burgers onto prepared pan. Use your hands that have been moistened with water to do the final shaping. METHOD B: Scoop burger mixture onto the middle of a large piece of unbleached parchment paper and roll into a large log---diameter the size you ultimately want your burgers to be. Roll the ends (it will resemble a large tootsie roll). Place in the fridge for up to 5 days or the freezer for up to 3 months. When ready to use, slice and "bake" as directed below.
- Place baking tray in preheated 450 degree oven. Bake for 15 minutes. Flip, and bake for another 10-15 minutes until burgers are firm.
FOR THE RED PEPPER SAUCE:
Place all ingredients in a blender or food processor and blend until smooth. Sauce will stay good iIn fridge for a week.
SUBSTITUTIONS: If you don't care for cilantro (I know some people think it tastes like soap), substitute fresh parsley. If you don't have black beans, sub for any bean you do have. Any grain can take the place of brown rice. If you don't eat oats, use almond flour.
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Cookie Scoop Set of 3,Ice Cream Scoop Set of 3,Stainless Steel Ice Cream Scoop with Trigger Include Small Size(1.58 Inch),Medium Size(1.97 Inch),Large Size(2.48 Inch)
Wildone Baking Sheet with Silicone Mat Set, Set of 4 (2 Sheets + 2 Mats), Wildone Stainless Steel Cookie Sheet Baking Pan with Silicone Mat, Size 16 x 12 x 1 inch, Non Toxic & Heavy Duty & Easy Clean
Amount Per Serving Calories 212Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 101mgCarbohydrates 39gFiber 10gSugar 6gProtein 10g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.