Veggie Black Bean Burger Recipe

Veggie black bean burgers are hearty, satisfying patties that hold together beautifully and cook up with crispy edges. Made from whole-food ingredients with no processed meat substitutes, they are naturally vegan and packed with fiber and plant protein. Each patty delivers 26g of protein and 24g of fiber while keeping the ingredient list clean and simple.

Ingredients

Patties

• 2 cans (480g drained) black beans, rinsed and drained
• 1 cup (100g) rolled oats
• 1/2 cup (60g) breadcrumbs (use gluten-free if needed)
• 3 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 2 tbsp olive oil (for cooking)

Toppings

• 4 whole-grain burger buns (or lettuce for gluten-free)
• 1 ripe avocado, sliced
• 2 medium tomatoes, sliced
• 1 red onion, thinly sliced
• 4 large lettuce leaves
• 2 tbsp vegan mayo or regular mayo

Instructions

1. Mix ground flaxseed with water in a small bowl and set aside for 5 minutes to form a gel (this is the flax egg).
2. Heat 1 tsp olive oil in a skillet over medium heat. Saute onion and garlic for 5 minutes until softened. Set aside to cool slightly.
3. Place drained black beans in a large bowl. Mash with a fork or potato masher until about 75% mashed — leave some chunks for texture.
4. Add oats, breadcrumbs, flax egg, sauteed onion and garlic, tomato paste, cumin, smoked paprika, chili powder, and salt. Stir until well combined.
5. If the mixture feels too wet to form patties, add 2 more tablespoons of oats and refrigerate for 15 minutes.
6. Divide mixture into 4 equal portions and shape into patties about 2cm thick.
7. Heat remaining olive oil in a large skillet or griddle over medium-high heat.
8. Cook patties for 4-5 minutes per side until a dark crust forms. Do not press down while cooking.
9. Toast buns in the same pan for 1 minute.
10. Spread mayo on both bun halves. Layer lettuce, tomato, black bean patty, avocado, and red onion. Serve immediately.

Tips & Variations

• Refrigerating the patty mixture for 15-30 minutes helps it firm up and reduces the risk of crumbling.
• For a gluten-free version, use certified gluten-free oats and swap breadcrumbs for almond flour or cooked quinoa.
• Patties freeze well: place between parchment sheets in a zip bag and freeze for up to 2 months. Cook from frozen, adding 2 extra minutes per side.
• Add chipotle peppers in adobo sauce to the mix for a smoky, spicy version.
• For a burger bar, set out salsa, pickled jalapenos, and shredded cabbage slaw as topping options.

Nutrition Breakdown

Calories: 746 kcal

Protein: 25.8g

Fat: 27.9g

Carbs: 101.2g

Fiber: 24.1g

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