I’m so excited for these Spicy Black Bean Burgers. Make them ahead of time, freeze them and then pop them on the stove for an easy weeknight dinner.
I am so excited to share this recipe with you – Spicy Black Bean Burgers.
Guys, it is so easy to make black bean burgers at home. Who knew?
Black bean burgers are one of my favorite things to eat during the week.
You can pop them out of the freezer, throw them on the stove or in the oven, and then eat them in a bun, a wrap, a salad…ANYTHING!
Plus you can switch up the toppings every time.
Some of my go-to toppings are lettuce, spinach, tomato, jalapeño, banana peppers, BBQ sauce, vegan ranch, ketchup, mustard – just use whatever you have on hand.
And now that you have a recipe for these burgers you can stop buying those store-bought frozen ones.
Believe me, I thought those were good until I tried making my own and just about fainted from the difference.
Which I should have known, since homemade is always better, right?
More of a visual person? Check out the video here:
Spicy Vegan Black Bean Burgers
I'm so excited for these Spicy Black Bean Burgers. Make them ahead of time, freeze them and then pop them on the stove for an easy weeknight dinner.
Ingredients
- 1/2 yellow onion roughly chopped
- 4-6 cloves garlic roughly chopped
- 15 oz can black beans drained and rinsed
- 1 cup quick cook oats
- 1/2 cup bread crumbs*
- 1-2 jalapenos diced
- 1/2 cup corn
- 2 tbsp spicy brown mustard
- 1 tbsp sriracha
- 1 tbsp cumin
- 1/4 cup low sodium soy sauce or tamari
- 1 tbsp chili powder
- pinch of salt and pepper plus more for topping
- 6 burger buns
- OPTIONAL TOPPINGS: lettuce tomato, onion, spinach, jalapeños, banana peppers, BBQ sauce, vegan ranch, etc.
Instructions
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Add onion and garlic to a small pan over medium heat with 1 tbsp. of water. Saute until veggies start to soften.**
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Scoop cooked veggies into a blender or food processor and pulse 2-3 times until combined, but not total mush.
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Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact.
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Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine.
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Line a baking sheet with parchment paper.
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Form mixture into 6 balls and flatten into patties.*** Place patties on baking sheet and put in the freezer for at least an hour.
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If you are going to eat them right away, heat a pan over medium heat. Coat with non-stick spray and add frozen patties. Cook until browned and warmed through (about 6-8 minutes per side).
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Serve on a burger bun, in a wrap or over a salad with your favorite toppings.
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If you plan to store the patties for later: remove baking sheet from the freezer after an hour and cut parchment paper into squares. Stack patties on top of each other (with a piece of parchment paper between each patty) and place in freezer proof container. When ready to serve, follow cooking instructions above - no need to thaw patties.
Recipe Notes
*I used plain but you could try Italian or panko.
**If veggies start to stick to the pan, add additional water - 1 tbsp. at a time.
***If mixture is too dry and patties aren't sticking, add 1 tbsp. of water at a time until they can easily form, but aren't too sticky or wet. You just want the patties to form, they will stick together completely once they are frozen.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Fantastic recipe. I haven’t been able to figure out how to avoid burning these, even by lowering the cooking temperature to medium-low. Is baking an option or would that negatively affect the integrity of the burgers? Thanks for the recipe, by the way!
Hmmmmmm – you should be able to cook them on the stove without burning them. Sounds like your stove is super hot. Maybe let them thaw a little more before cooking? I have tried baking them, but the stove is totally the way to go. I feel like baking them can dry them out.
These burgers look wonderful but I need to cut down on sodium. What do you suggest in place of the soy sauce?
Tamari should do the trick!
Hi Rene.
Tamari is certainly gluten free but it isn’t actually low in sodium. One brand I found on Amazon is labeled low sodium and it has 287 mg sodium per teaspoon. Doing the math it comes to about 600 mg. sodium per burger plus the sodium in some of the other ingredients.
I’m thinking about using tomato paste instead of the soy sauce, maybe water it down a little bit if necessary. What do you think?
Thanks,
Sherry
That sounds like an ok swap – you could also just omit the soy sauce.
These were outstanding! Very delicious, very filling. I am gluten intolerant so I had mine on some tomato. We also put guacamole on ours. We had ours with baked fries with spicy sauce.
Guac is always a good idea. Sp glad you liked them!
i used this as a base (beans panko and oats)…no corn. different seasonings.but used jalapeno poblano and cherry peppers..was skeptical when form..but cooked up great after freezing…thank you so much for this😊
Yum…I love poblano peppers. Sounds like some great swaps!
Can these be baked?
What temperature did you bake the burgers at? I did not see a temp in either the written recipe or the video. Thanks.
These aren’t baked. They are frozen then cooked on the stovetop – the instructions explain how long to cook them on the stovetop.
Hey! I made these burgers according to the recipe and we really enjoyed them. They were. Little difficult to stick together but didn’t fall apart too much while cooking. However, I noticed the in the video you added soy sauce. This is not in the written recipe.
Do you always add soy sauce? If so, how much? Thanks!
Good eye! I updated the recipe with the amount of soy sauce I use in the burgers.
Holy delicious, Batman. These look insanely good, and so full of flavor! Who says burgers are just a summer thing!?
Right? I think burgers are the perfect winter meal – quick and warm 🙂