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
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
- Add onion and garlic to a small pan over medium heat with 1 tbsp. of water. Saute until veggies start to soften.**
- Scoop cooked veggies into a blender or food processor and pulse 2-3 times until combined, but not total mush.
- 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.
- Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine.
- Line a baking sheet with parchment paper.
- Form mixture into 6 balls and flatten into patties.*** Place patties on baking sheet and put in the freezer for at least an hour.
- 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).
- Serve on a burger bun, in a wrap or over a salad with your favorite toppings.
- 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.
Notes
**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.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
The best burger. I did add 1/2 cup mushrooms and 1 cup cooked vegan smashed
I like this as taco meat, hamb meat, hamburgers
Best I’ve ever found or made
Yes! I love the idea of using this for tacos. So glad you liked it!
I made black bean burgers once 20 years ago and swore I never would again. But life changes and I decided to give these a try. DELICIOUS. I would eat these all the time. Planning to make another batch to freeze to have on hand. Only major edits I made were to use a 4 oz. can of hatch chiles (drained) instead of the jalapenos and coconut aminos instead of the soy sauce. Mine also were not fully frozen when I cooked them (they spent about 20 minutes on the cookie sheet outside in 9° weather on top of a snow bank) but they held together okay.
So glad you gave black bean burgers another shot 🎉🎉🎉
This is one of the most amazing burger recipe I have tried! 10/10 would recommend. Love it!
I don’t have quick oats can I use rolled oats?
Yep – those should word just fine!
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.
As a substitute for soy sauce, you can try a product called Coconut Aminos which is found on amazon.com. It’s only 90 mg per tsp and is a great substitute for 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 🙂
Delicious! I make these often. I love the spicy kick!
So glad you like them – and same, I live for a spicy kick 🙂