Since we’re all trying to eat more plant based foods in 2020, I thought I’d bring you a recipe for my delicious vegan black bean burgers!
These vegan black bean burgers are infused with garlic, cumin, chili pwoder and extra veggies like shredded carrots for texture–plus they’re great for freezing, and even pack right around 10g protein per serving! What more could you want?
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Ingredients in vegan black bean burgers
The base of these easy vegan black bean burgers is super easy and made with ingredients you likely have on-hand. You’ll need:
- Black beans: the base of this vegan burger recipe is black beans. They’re easy to mix with the other ingredients to form delicious, protein & fiber packed patties.
- Red onion & carrots: I love sneaking some veggies into the patties with a little red onion and carrot. They also add the perfect amount of moisture.
- Garlic: for delicious flavor in the vegan burger patty.
- Olive oil: you’ll cook the onion & carrots in a bit of olive oil to soften them before adding to the patties.
- A flax egg: to keep these black bean burgers vegan we’re using a flax egg instead of a regular egg. A flax egg is just 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water
- Oat flour: we’re using oat flour in this recipe to help bind the burgers together. keep these vegan black bean burgers gluten free by using a gluten free oat flour, and you can easily make your own oat flour at home. See how to here! Breadcrumbs will also work if you don’t have oat flour!
- Cozy spices: these flavors make the burgers extra delicious. You’ll use cumin, garlic powder, chili powder, paprika, salt & pepper.
- Homemade garlic tahini sauce: this sauce is truly addicting on top of the burger and even for dipping fries. It has tahini, garlic, fresh lemon juice, warm water, a pinch of salt.
- Toppings: feel free to mix and match your favorite buns, red onion, avocado, tomato and more
Tips for shaping and forming black bean burgers
- Be sure to process the black beans until there are just a few chunks left
- Feel free to add a tablespoon more of oat flour if the mixture feels too “wet”
- Use this vegan black bean burger mix to make 4 patties – I would not recommend making them any larger as they will be hard to flip
- Chill the patties in the fridge for 10-15 minutes to help them firm up
How to make vegan black bean burgers from scratch
- You’ll first make your vegan flax egg by mixing flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
- Next, placea large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Transfer your onion, garlic & carrot to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
- Transfer the smoothed black beans to the bowl with the veggies and then stir in the flax egg and the oat flour until you can form into patties. Taste, adjust seasonings and add additional salt and pepper if necessary.
- Divide the mixture into 4 burger patties. Put them on a plate and cover with plastic wrap, place in the fridge for 20-30 minutes to help them firm up.
- While the burgers are in the fridge, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
- After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
- Time to serve! Place on buns with your favorite toppings like tomato, avocado, red onion and the tahini sauce.
Grillable black bean burgers
Yes, you can make these vegan black bean burgers on the grill for the perfect summer dinner! Here’s how:
- Prep your grill. Preheat your grill to medium high heat, about 400 degrees F. Scrape off anything left over from the last time you grilled.
- Grease some foil. Grease a large piece of aluminum foil with cooking spray or olive oil.
- Make your burgers. Shape your black bean burgers into ½ inch thick patties and refrigerate them for about 20-30 minutes to help them hold together. Then place your burger patties onto your greased aluminum foil.
- Grill ’em up. Place the aluminum foil with your black bean burgers directly onto the grill. Grill the burgers for 6-8 minutes on each side and be sure to flip very carefully with a metal spatula. Burgers are done when they are heated through.
Customize these black bean burgers
I love experimenting with different, fresh toppings to really take these vegan black bean burgers to the next level. Here are more ideas for topping these babies:
- Curry tahini sauce (if you like curry flavor!)
- Ketchup or BBQ sauce
- Caramelized onions
- Romaine or butter lettuce
- Goat cheese or cheddar cheese (if not vegan)
- Pickles
- Chipotle ranch or may0 or ranch (if not vegan)
- Guacamole
- Jalapeño green tahini sauce
- Vegan cheese sauce
How to store vegan black bean burgers
Store these healthy vegan black bean burgers in air tight containers the fridge for up to 4-5 days. To reheat, simply heat the vegan burger patties in the microwave for 30 seconds at a time until heated through.
Freezer-friendly black bean burgers
These vegan black bean burgers freeze beautifully! The best part? You can freeze them before or after they’re cooked.
- Before cooking:shape your black bean burgers and place them in an airtight, freezer-friendly container or bag. If you’re stacking the burgers I’d recommend putting wax or parchment paper in between the layers so that they don’t stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen – you may just need to cook them a bit longer from frozen.
- After cooking: let your vegan burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you’re stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen – I recommend doing so on the stovetop.
What to serve with vegan black bean burgers
Not only are these healthy vegan and gluten free black bean burgers delicious with just about any topping, they’re also great for serving with your favorite sides. I love serving these with:
- Best Healthy Coleslaw Ever (no mayo!)
- Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
- The Best Guacamole You’ll Ever Eat
- Summer Strawberry Spinach Salad with Avocado
- Vegan Curried Broccoli Chickpea Salad
I hope you love these ultimate vegan black bean burgers as much as we do! If you make them I’d love for you to leave a rating and comment so I know how how you liked them. You can also tag me on Instagram with #ambitiouskitchen so I can see your creation!
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Vegan Black Bean Burgers with Tahini Garlic Cream
4.88 from 40 votes
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Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
ServesServes 4 burgers
The best healthy vegan black bean burgers are gluten free, packed with veggies and filled with plenty of spices. This is the ultimate vegan black bean burger recipe that's easy to make, holds together well and is incredibly delicious! Top with avocado, onion, tomato and a super addicting garlic tahini sauce.
Ingredients
- For the burger:
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 tsp olive oil
- 1/2 red onion, finely diced
- 2-3 cloves garlic, minced
- 1 large carrot, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 -1/3 cup oat flour, gluten free if desired
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chilli powder
- 1/2 teaspoon paprika
- ½ teaspoon salt
- Freshly ground black pepper
- Garlic Tahini Sauce:
- 2 tablespoons tahini
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons warm water, to thin
- 1/4 teaspoon salt
- For serving (optional and not included in nutrition):
- 4 sprouted/whole grain or gluten free buns
- 1 avocado, sliced
- Slices of red onion
- Tomato slices
Instructions
Mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 20-30 minutes.
While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
Place on buns with tomato, avocado, red onion and tahini sauce. Serve with sweet potato fries or a salad. Makes 4 burgers.
Recipe Notes
How to freeze vegan black bean burgers
Before cooking:shape your black bean burgers and place them in an airtight, freezer-friendly container or bag. If you're stacking the burgers I'd recommend putting wax or parchment paper in between the layers so that they don't stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen - you may just need to cook them a bit longer from frozen.
After cooking: let your vegan burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you're stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen - I recommend doing so on the stovetop.
See the full post for instructions on grilling your black bean burgers!
Nutrition
Serving: 1burgerCalories: 228calCarbohydrates: 33.2gProtein: 10.6gFat: 6.7gSaturated Fat: 1gFiber: 7.5gSugar: 2g
If you like this recipe you might also like
Vegan Sweet Potato Burgers
New Mexican Green Chile Black Bean Burgers
Vegan Curried Broccoli Chickpea Salad
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Tofu Vegan Nachos with Cashew Cheese Sauce
