The Ultimate Black Bean Burger Recipe (Vegan & Gluten-Free)
I adore a good veggie burger. The problem is – so many don’t taste all that great and I’m a HUGE burger of any kind fan. So, while my hubby was back in the US visiting his parents, I started creating and testing black bean burger recipes. After more than a few test runs, I’m thrilled to share with you the Ultimate Black Bean Burger.
These bad boys are freaking TASTY. They also have plenty of texture, thanks to roughly chopped black beans, walnuts, and oats. Perfect for pairing with traditional burger fixings or whatever your favorite toppings.
Substitutes for Ingredients in this Black Bean Burger Recipe
I highly recommend using walnuts because of their meaty texture and taste. But if you’re not a fan or are out of them, pecans also worked well (yep, I tried them). They are softer, so there was less texture in the burger.
I didn’t try any other nut type but can imagine that almonds would work well. The main trick with using the nuts is keeping them roughly chopped so that they add a ground meat texture with the beans.
The sweet potato binds these burgers together, allowing them to be vegan. But if you don’t have or want to use sweet potato and aren’t looking for a vegan recipe, you can use one large egg instead. Or check out One Green Planet’s suggestions for burger binder suggestions.
Making Ahead and Freezing
Another huge advantage to this Black Bean Burger recipe is that it freezes well. I double or triple the recipe, popping them into the freezer for when we’re busy. Plus, it saves time, and you only must clean up once.
To prepare for freezing, form the black bean mixture into patties, placing on a parchment lined baking sheet or dinner plate. Then place into the freezer until frozen solid. Once frozen, put the burgers into a freezer safe bag or container.
To cook, thaw about halfway, then pop into the pan and cook as normal.
Black Beans
I prefer to cook my own black beans for this recipe (or any really). The ones in a can are usually overcooked and quite mushy, which affects the texture of the burgers – making them softer. That said, if you’re running low on time, or don’t want to make your own beans, canned ones will work.
If using canned black beans, I recommend not processing the beans. Just rinse and drain, then add directly to the mixture.
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Black Bean Burger Recipe Hubby Tested and Approved
So, the hubby agrees with me that this is the Ultimate Black Bean Burger he’s had. And requests them so often, I am glad you can make them ahead and freeze. The hubby has also made this recipe, giving it what he calls the hubby-test, and it came out beautifully.
Of course, we don’t eat veggie burgers all the time. So, if you’re looking for a good beef burger recipe, check out my Memorial Day Cheeseburger recipe. The Raspberry Bacon Jam is to die for.
I would love to hear how you like this recipe. Please leave your thoughts and comments down below. And any questions for help. I’ll pop by and answer them.
Vegan Black Bean Burgers
Ingredients
- 1.5 cups black beans drained and rinsed
- ¾ cup walnuts
- 1 cup gluten-free rolled oats
- 1 cup roasted sweet potatoes mashed
- 1 medium onions
- 2 cloves garlic
- ½ cup fresh cilantro (coriander)
- 1.5 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp white pepper
- 1.5 tsp smoked paprika
- 1.5 tsp sea salt
- 1 tsp ground black pepper
Instructions
- To get started, you'll need a food processor and a large bowl. I highly recommend processing each of the ingredients separately, then mixing in the bowl, to keep as much texture in the burger as possible.
- Skip this step if using canned beans and place beans straight into the bowl. If using home cooked beans, put black beans in the food processor and pulse a couple of times. You will have some beans left whole.
- Next roughly chop the walnuts, breaking down to the size of a pea, before adding to the bowl.
- Finally, finely process the onion, garlic, and cilantro (coriander) and place into the bowl.
- Add oats, mashed sweet potatoes, and all the seasoning and spices to the bowl, stirring to mix well.
- Use a 1/2 cup measuring cup to get uniform sized burgers. Scoop a level scoop of the black bean mixture, then pat into the size burger you want, placing finished burgers on a parchment lined dish.
- Heat about a tablespoon of olive oil in a large skillet over medium heat. Place burgers into skillet and cook slowly, turning over once, until cooked through. Burgers are a bit soft, so handle gently.
- Serve with your favorite bun – gluten or gluten-free – and toppings.
- See intructions in the blog post for making ahead and freezing.