hearty vegan black bean burger

25-minute Hearty Vegan Black Bean Burger

Everyone needs an easy black bean burger, so here is one for you. You can have this cooked and on the bun in less than 30 minutes.

This Hearty Black Bean Burger is made with only whole, unprocessed ingredients. The olive oil used at the end for frying (optional, more below) is the only processed ingredient involved. However, I’ve found that the only way to get a good crisp on plant-based burgers is to fry them. 

To begin, make your flax egg. This vegan egg alternative option is my favorite one to use in recipes. There are several other options, but I’ve found flax egg work best.

For the black beans, open your can and add into a strainer. Rinse clean, then place onto a couple paper towels and pat dry. In this step, it pays to take you time to ensure you dry them thoroughly.

Once dried, add them to a large mixing bowl and mash with the back of a  spoon or potato masher. Some chunks are fine, but aim to mash 75% of the beans.

Next, process your oats in a rough oat flour. Pulsing them a handful of times usually does the trick.

25-minute Hearty Vegan Black Bean Burger

Now for the veggies: chop them up. We need to get them into smaller pieces for the food processor. 

Once chopped, add them to your food processor and pulse. Then dump them into a fine mesh strainer and press them with a spatula to squeeze out the excess water.

This one step will make or break your burgers. Those veggies hold more water than you think and it’s crucial to drain out as much as possible.

Additionally, anytime you make plant burgers, you always want to minimize the water content within the burger. That way, they form into patties properly. If you get to the end and the mixture is still too runny, choose one of three options to firm it up:

  • Additional oat flour (processed in your food processor)
  • Flour of choice (like this or this)
  • Add in breadcrumbs

Start by adding one tablespoon of your given option so you don’t over-dry it.

25-minute Hearty Vegan Black Bean Burger

After all the water is strained out, add your veggies, flax egg, seasonings, salt and pepper to the beans and combine. You can use your hands or a wooden spatula here.

I prefer the spatula to mix, then hands to combine. This helps too much of the mixture from clumping in your fingers.

To form your patties, grab a chunk the size of a tennis ball and make a circular motion to form into a ball. Then, press between your hands and flatten into your desired size. I was able to make five burger patties using this method.

Finally, fry those patties in a large nonstick skillet over medium heat in a little olive oil for five minutes on each side. Depending on the size of your pan, you may need to cook a couple rounds. Always allow the burgers some shoulder space, so make sure not to overcrowd the pan.

Alternatively, if your oil free, you can bake these burgers (instead of frying) at 350 degrees for 20 minutes, flipping halfway through.

Top with guacamole or your favorite condiments (like my Vegan Thousand Island Dressing) along with tomato and lettuce. Serve these alongside some potato wedges or my Sweet and Spicy Sweet Potato Fries for a good ‘ole fashioned all-American meal!  

25-minute Hearty Vegan Black Bean Burger
25-minute Hearty Vegan Black Bean Burger
25-minute Hearty Vegan Black Bean Burger

hearty vegan black bean burger

hearty vegan black bean burger

Prep Time
Total Time 
15 minutes
25 minutes
Prep Time:
15 minutes
Total Time: 
25 minutes
Servings:
5
Cuisine:
vegan
Category:
entree
Diet:
soy free
Author:
plant based scotty

ingredients :

1 flax egg* See Notes

1 16oz can black beans, drained and rinsed

3/4 cup whole oats

2 garlic cloves, minced

1/2 red pepper, chopped

1/2 cup corn, (if frozen, thawed)

1/2 cup onion, diced

2 tsp cumin

2 tsp chili powder

1 tsp paprika

1 tsp oregano

salt and pepper to taste

1 tbsp vegetable oil

serve with :

5 hamburger buns

Avocado, mashed into a rough guacamole

Sliced tomato

Lettuce

notes :

*Combine 1 tbsp flaxseed meal with 3 tbsp warm water in small bowl

directions :

  1. Make your flax egg and set aside.

  2. After you rinse your beans, dry them thoroughly with a couple paper towels. Then transfer them to a large bowl and mash with a potato masher or fork. Some chunks are fine, but the less, the better.

  3. Add the oats to a food processor and pulse several times into a rough oat flour. Set aside in a small bowl.

  4. Rinse out any excess oat flour in your food processor. Then add the corn, onion, and garlic to it. Pulse until finely diced. Pour the mixture into a fine mesh trainer and squeeze out excess water with a spatula. This is the most important step!

  5. Add flax egg, strained veggies, oat flour, cumin, chili powder, paprika, and oregano to the large bowl with the beans. Mix thoroughly. Finally, add salt and pepper to taste.

  6. Heat a non-stick skillet over medium heat. Now, form patties by clumping up mixture to the size of a tennis ball. Then press hands together to flatten to desired patty shape.

  7. Once you skillet is hot, add vegetable oil and fry patties 5 minutes each side or until the sides crisp.

notes :

*Combine 1 tbsp flaxseed meal with 3 tbsp warm water in small bowl

Hearty Vegan Black Bean Burger | Gluten-Free | Soy-Free
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2 Comment(s)

  1. Lee M.
    June 7, 2018

    This is a fantastic recipe, and one I’ll definitely recommend to others looking for a good vegan burger. As mentioned in the instructions removing water from the vegetables is one of the key parts of the recipe. I found briefly heating the vegetables in a skillet before pressing them firmly helped remove excess liquid. This technique paired with a heavy searing in a high-heat iron skillet allowed me to have a nice crisp outer crust and a really delicious meal. Thanks Scotty!

    1. Scotty
      June 7, 2018

      Thanks Lee! Great suggestion with heating the veggies to remove the water and getting a sear using the skillet. Glad you enjoyed it!

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