Delicious black bean vegan burgers that are suitable for everyone! You don’t have to adhere to the instructions or measurements exactly; I never do. Serve with sweet potato fries and your preferred burger toppings.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 3 baby carrots, grated (Optional)
- ⅓ cup chopped sweet onion
- ¼ cup minced green bell pepper (Optional)
- 1 tablespoon minced garlic
- 3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 slices whole-wheat bread, torn into small crumbs
- ¾ cup unbleached flour, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mash black beans in a bowl. Add carrots, onion, bell pepper, and garlic; mix well.
- Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.
- Stir chile-garlic sauce mixture into black bean mixture; mix in bread crumbs. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
- Spoon mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound; shape into burgers.
- Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes per side.
- One egg can be substituted for cornstarch, but the recipe will not be vegan.
Reviews
I am now eating the sweetest thing I can find to try to get the garlic taste out of my mouth. Sorry but these got fed to the dog
Made it for a crew of 5 firemen. They loved it… a keeper.
This was OK for me I did add a sweet potato instead of carrots, half the batch I added corn and those were a little better. I think I mashed the beans too long because the inside was kind of like refried beans. Next time I will try some whole beans and some roasted corn, carrots instead of the potato. I did put them in a pan to kind of brown them in a tiny bit of oil. My daughter said they were good and the flavors were all good, I cut back the sriracha and added some smoked paprika.
I ‘ve been WFPB since September and I’ve tried a number of black bean burgers recipes. I like to keep them in the freezer for those nights when I need a quick dinner. These are my favorite of all the ones I’ve tried thus far. I would never have thought of adding Old Bay! A lot of black bean burgers pretty much taste the same. These are unique; try them!
They were good. Everybody liked them. I used less ingredients because I don’t have them all in my country. They were a little dry, perhaps.
Really loved how these turned out although I didn’t follow directions exactly. This recipe gave me an eggless basis to make the patties as well as just make a meat substitute in general. I added 1 can of sliced beets that I boiled then mashed, I also added a block (12oz) of tofu to give it a more meat like consistency.
I don’t like the flavor of this black bean burger the bread, sweet onion, green pepper it was sweet. Next time I will Jalapeño peppers and no bread.
We are a non vegan family but enjoy bean burgers! This was the most flavorful bean burger recipe. I fixed as the recipe instructed but topped burgers with guacamole. The family agreed that we could enjoy these on a weekly basis!
These were very good but a touch on the too spicy side. Recipe calls for 3 T chili garlic sauce plus chili powder. I have never tried chili garlic sauce before so tasted just a touch on a spoon before adding to recipe, which I’m so glad I did as I found it very spicy hot. So I added 1 tsp vs 3 T. I used the amount of chili powder the recipe stated. Even after dramatically cutting down the amount of chili garlic sauce I find these still carry a bit of heat, just right for my taste buds. I like to taste my food and if it is too spicy hot my tongue goes numb and I’m unable to taste all the other wonderful flavors in the dish. If I want just pure heat I can eat a jalapeno by itself. With the amount of chili garlic sauce I used I really enjoyed these burgers, in fact I’m eating one right now as I type this review. I only gave it 2 stars as The amount of chili garlic sauce recommended in the recipe I find to be way over powering.
These are the first veggie burgers I have made, and agree with the many positive reviews. I did use Panko instead of the bread, but otherwise followed directions as written. I will make these often. My husband, who is a meat lover, ate two. I cooked them in an iron skillet instead of the oven, and they were quick and easy. Delicious!
I used 3/4 – 1 cup Panko Breadcrumbs instead of the whole wheat bread; I used 1/2 Tblsp. powdered ranch dressing; I used 1 tblsp. Sriracha I used an ample amt. of EVOO to the bean mixture b4 adding the wet mixture; I used 1 egg; I refrigerated mixture for 1 hr. *Next time: add chopped mushrooms
Delicious, quick and easy. I cut the about 1 part less on the seasonings and spice and it was perfect.
Used less srhricha, one large carrot and a little corn only because we had it. We will make again.
Easy, quick, and tasty – what could be better? Made almost exactly as recipe states with a few small tweaks. Used barbecue sauce instead of sriracha sauce because I didn’t have any sriracha. Also added a little shredded yellow squash for extra moisture and texture. Used a bit more than 3/4 cup flour because of that.
So, my burgers did not come out like the picture. They were way to runny. Had to sandwich mixture between foil otherwise wouldn’t keep burger shape. But my vegetarian loved the flavor. And honestly, this paste is extremely ?versatile! Spaghetti sauce! Quiche! Lasagna layer! Taco meat filling! I give the recipe as written 4 out of 5 stars.
Nice! Spicy but not too spicy. Good consistency– I really felt like I was molding meat when I formed the burgers. I followed it almost exactly– skipped the Sriracha and Old Bay in favor of some cayenne pepper. I also cut up a little extra onion and the rest of the bell pepper and while the burgers were in the oven I roasted those in a skillet with some olive oil and garlic as a topping. I made 8 sliders instead of 4 burgers and one was nearly enough. I think making 6 burgers would be perfect.
Great flavor! Skip the flour.
These were the best Vegan burgers I have ever had! I added mushrooms and quick oats then let the mixture sit in the fridge for several hours before shaping and baking them. Topped patties with red onion and mustard on whole wheat hamburger buns. Excellent
Made exactly as written. Very good…a little to spicy for me. But will adjust the Sriracha down and will try again. Am also going to experiment with freezing and then putting frozen patty on the grill and see if it’s possible without it falling apart.
Great recipe. I used a Food processor.
Great recipe. I used a Food processor.