This Black Bean Burgers recipe features smoky flavors and can be cooked in the oven or on grill! These vegan burgers are loaded with simple ingredients and easy to make.
Hello veggie lovers!
Since summer has officially started, and the next grilling holiday is just around the corner, I thought it was a perfect time to bring a new vegan ‘smoky’ black bean burger to the recipe collection.
It’s an uncomplicated mix of ingredients that’s big on flavor!
Black Bean Burgers
I heart versatility, and these black bean burgers offer just that…
- Make them with quinoa or brown rice. Use your favorite or what you have on hand. For myself, quinoa is king because it’s magical for my digestive system!
- Use flaxseed meal or panko / breadcrumbs. The former is the healthiest and gluten-free option, but panko is soo good too!
- They can be made oil-free. Depending on how you cook your burgers, they can be oil-free.
- Saute onions for depth of flavor. Onions can be used raw for quickness and ease, or sauteed for even more flavor (which I highly recommend!).
Texture and flavor wise, these smoky black bean burgers are tender with a nice mouth feel. The spices include smoked paprika, along with a hint of oregano and/or cumin. And the sweet, tangy glaze adds the final touch and punch of flavor!
How To Make Vegan Black Bean Burgers
1. Start with sauteing the onion.
2. Once done add them the bowl of a food processor (shown above), along with the black beans, quinoa/rice, flaxseed meal, spices & herbs, and process in short pulses until partially blended (shown below).
3. Once pureed, move the mixture to a large mixing bowl. Mix together well with your hands or spatula, making one big packed mound in the bowl.
4. Divide the mixture as evenly as you can and form firmly packed balls. The black bean burger recipe will yield 4 jumbo, 6 regular, or 8 slider sized patties.
5. Flatten each ball into 3/4 – 1 inch thick patties. Make sure to smooth any cracks along the edges after flattening – usually pinching it together is all it takes.
6. Cook black bean patties with your preferred method, either on the grill, in the oven or on the stovetop. I baked mine in the oven for an oil-free burger.
7. When done, brush the balsamic glaze over the top and along the sides of each patty.
Now, you’re ready to assemble your black bean burgers with any – and all – of the ‘fixins’ you like!
I served mine with the classics:
- sliced tomato
- red onion
- leafy greens
- creamy vegan Garlic Aioli spread.
I hope you LOVE these black bean burgers! They’re:
- Minimal ingredients
- Totally satisfying
- Perfectly grillable
- And of course, delicious!
What To Serve Alongside Your Burger
Pair your black bean burgers with these:
- Crispy Baked Potato Chips
- Classic Vegan Potato Salad
- Vegan Coleslaw
- Baked Sweet Potatoe Wedges
- or these fan-favorite Healthy Baked Beans!
If you try this easy black bean burger recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SMOKY BLACK BEAN BURGER
Simple and delicious, these smoky black bean burgers can be made in the oven, on the stovetop or grilled to perfection.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: Makes 4 jumbo patties 1x
- Category: Entree
- Cuisine: Vegan
- 1 tablespoon olive oil or 2 tablespoons water (for water saute)
- 1 small onion (about 1 cup), chopped
- 1 1/2 cups cooked quinoa (packed) or brown rice*
- 2 cans (15 oz.) black beans, drained and rinsed
- 1/2 cup flaxseed meal or panko/bread crumbs
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano or cumin (or 3/4 teaspoon both)
- 1/2 mineral salt, or to taste
- 1 tablespoon balsamic or apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon tamari, coconut aminos of soy sauce
- 1 teaspoon tomato paste
- 1/2 – 1 teaspoon sriracha or hot sauce of choice
- hamburger buns
- leafy greens
- sliced red onion
- tomato slices
- Garlic Aioli
Saute: In a small pan or skillet, heat oil/water over medium heat, add onion and saute for about 5 – 7 minutes, onions should be tender and slightly golden on the edges. Let onions cool a bit before moving to the food processor.
Glaze: Next, prepare the glaze. In a small bowl, combine the vinegar, maple syrup, tamari, tomato paste and sriracha. Mix well, and set aside to let the flavors mingle. Taste again, adding more of any ingredient to suit your taste.
Process: Using a food processor, add slightly cooled onions, quinoa/rice, black beans, flaxseed meal and spices/herbs. Pulse for 5 – 6 seconds at a time, until about half the mixture is combined. Be careful not to over process, you want some chunkiness from the beans and onions.
Mix: Place mixture in a mixing bowl. You’ll notice once you remove the mixture, the underneath part will be more processed than the top. Using your hands or spatula, mix together well.
Patties: Form 4 round jumbo balls, making sure to pack the balls together well. Flatten each ball into a patty, about 3/4 inch thick, and smooth any cracks along the edges. Place on prepared baking sheet. Alternately, you can make 6 regular sized patties or 8 sliders.
HOW TO COOK
Oven: Preheat oven to 350 degrees. Line a baking sheet with silpat, parchment paper, or lightly grease with oil. Place baking sheet in preheated oven and bake for 12 – 15 minutes. Using a spatula, gently flip patties and bake another 12 – 15 minutes. Brush tip and sides with balsamic glaze. Let cool a few minutes before serving.
Stovetop: Heat 1 tablespoon oil over medium-high heat, add patties and cook 5 minutes, or until lightly browned. Carefully flip patties and cook another 5 minutes. Remove, brush with balsamic glaze.
Grill: Preheat grill to medium-high heat, on greased grill, place patties and cook 5 minutes, carefully flip and cook another 5 minutes, or until lightly browned and/or charred. Remove, brush with balsamic glaze.
Serve with fixins of choice and enjoy!
Makes 4 jumbo or 6 regular patties, or 8 sliders.
Store leftovers in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months (thaw before cooking).
*If using brown rice, but don’t feel like cooking it, you can use packaged precooked rice for ease. Use one whole package (5.5 – 5.8 oz) for this recipe, no need to heat first. It’s what I started with and had great results.
For the sauteed onions, you can skip this step and just add the raw onions to the food processor. I started my recipe testing this way, but decided I preferred the flavor of the sauteed onions. Both ways are good, and this option is totally up to you.
Make the patties ahead of time, storing in the refrigerator until ready to cook.
Nutrition information is calculated using quinoa, flaxseed meal and no added oils.