Vegan black bean burgers are one of the few types of veggie burgers that always seem to be crowd pleasers. I find that even most omnivores love them. Why might that be? Probably because black beans are so hearty and satisfying, and they pair up so well with zesty spices, as evidenced by scrumptious dishes like spicy black bean soup, black bean empanadas, and black bean burritos. Put those flavors into a burger and you’re that you’re pretty much guaranteed to get a flavor-bomb. But these aren’t even your typical run of the mill black bean burgers. Nope! They’re the most flavorful vegan burgers I’ve ever had. They’re smoky and pack a little bit of heat. Tex-Mex, spices, aromatics, and fresh squeezed lime juice are the key ingredients I have to thank for that. Let’s talk about how to make the perfect vegan black bean burger!
Black beans. We’re using canned black beans. You can use dried, but you’ll need to soak and cook them first. Try this method. Panko breadcrumbs. Substitute gluten-free breadcrumbs or oat flour for a gluten-free burger. Red onion. Garlic. Fresh cilantro. Leave this out if you’re a cilantro-hater. Lime juice. Fresh squeezed juice is best! Spices. We’re using cumin, chili powder, and chipotle chile powder. They’re all available in the spice aisle of most supermarkets. Salt & pepper. Oil. Just about any high-heat oil will do. This is for grilling the burgers. It can be omitted if you’re making the baked variation of the recipe. Burger buns. Check the ingredients to make sure the buns you buy are vegan. I’m a a big fan of Dave’s Killer Bread burger buns. Toppings. Use whatever you like! Try vegan cheese, mayo, salsa, guacamole, ketchup, mustard, lettuce, tomatoes, pickles and/or onions!
Tip: This recipe can be made without a food processor if you don’t have one. Make sure your onion, garlic and cilantro are super finely chopped, then mash the ingredients together in mixing bowl using a fork or potato masher.
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