Spicy Black Bean Burgers
Spicy Black Bean Burgers
Ingredients
For the Black Bean Burgers
- 2 cans black beans, 15 ounce each, rinsed and well drained
- 1/2 red onion, finely diced
- 1/2 bell pepper, red or green, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup rolled oats, quick-cooking or pulsed in food processor
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 2 tablespoons olive oil, divided
For Serving
- 4 burger buns, vegan
- 4 lettuce leaves
- 1 tomato, sliced
- 1 avocado, sliced
- 1 vegan mayonnaise, as needed
- 1 sriracha, as needed, for extra spice
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and 3 tablespoons of water. Stir well and let it sit for 5 minutes to thicken. This will act as a binder for the burgers.
⏱️ 5 min
- 2
Mash the black beans: In a large bowl, add the rinsed and well-drained black beans. Using a fork or potato masher, mash the beans until they are mostly mashed but still have some texture and whole beans remaining. Do not over-mash into a paste.
⏱️ 5 min
- 3
Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion, bell pepper, minced garlic, and minced jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
⏱️ 7 min
- 4
Combine ingredients: Add the sautéed vegetables, chili powder, ground cumin, smoked paprika, salt, and black pepper to the mashed black beans. Pour in the thickened flax egg and add the rolled oats. Mix all ingredients thoroughly with a spoon or your hands until everything is well combined and the mixture is sticky enough to form patties.
⏱️ 5 min
- 5
Form the patties: Divide the black bean mixture into 4 equal portions. Shape each portion into a patty, about 3/4 inch thick and slightly wider than your burger buns, as they may shrink slightly during cooking.
⏱️ 3 min
- 6
Cook the burgers: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Carefully place the patties in the hot skillet. Cook for 5 to 7 minutes per side, until golden brown, heated through, and slightly crispy on the outside. Alternatively, you can bake the patties at 375°F for 20 to 25 minutes, flipping halfway through.
⏱️ 15 min•🌡️ 375
- 7
Assemble and serve: While the burgers are cooking, you can toast your burger buns if desired. Assemble the burgers on the buns with lettuce leaves, tomato slices, and avocado slices. Spread vegan mayonnaise or a mix of vegan mayonnaise and sriracha on the buns for extra flavor and a cooling contrast to the spice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean Burgers
Ingredients
For the Black Bean Burgers
- 2 cans black beans, 15 ounce each, rinsed and well drained
- 1/2 red onion, finely diced
- 1/2 bell pepper, red or green, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup rolled oats, quick-cooking or pulsed in food processor
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 2 tablespoons olive oil, divided
For Serving
- 4 burger buns, vegan
- 4 lettuce leaves
- 1 tomato, sliced
- 1 avocado, sliced
- 1 vegan mayonnaise, as needed
- 1 sriracha, as needed, for extra spice
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and 3 tablespoons of water. Stir well and let it sit for 5 minutes to thicken. This will act as a binder for the burgers.
⏱️ 5 min - 2
Mash the black beans: In a large bowl, add the rinsed and well-drained black beans. Using a fork or potato masher, mash the beans until they are mostly mashed but still have some texture and whole beans remaining. Do not over-mash into a paste.
⏱️ 5 min - 3
Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion, bell pepper, minced garlic, and minced jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
⏱️ 7 min - 4
Combine ingredients: Add the sautéed vegetables, chili powder, ground cumin, smoked paprika, salt, and black pepper to the mashed black beans. Pour in the thickened flax egg and add the rolled oats. Mix all ingredients thoroughly with a spoon or your hands until everything is well combined and the mixture is sticky enough to form patties.
⏱️ 5 min - 5
Form the patties: Divide the black bean mixture into 4 equal portions. Shape each portion into a patty, about 3/4 inch thick and slightly wider than your burger buns, as they may shrink slightly during cooking.
⏱️ 3 min - 6
Cook the burgers: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Carefully place the patties in the hot skillet. Cook for 5 to 7 minutes per side, until golden brown, heated through, and slightly crispy on the outside. Alternatively, you can bake the patties at 375°F for 20 to 25 minutes, flipping halfway through.
⏱️ 15 min•🌡️ 375 - 7
Assemble and serve: While the burgers are cooking, you can toast your burger buns if desired. Assemble the burgers on the buns with lettuce leaves, tomato slices, and avocado slices. Spread vegan mayonnaise or a mix of vegan mayonnaise and sriracha on the buns for extra flavor and a cooling contrast to the spice.
⏱️ 5 min