Delicious & Easy Homemade Black Bean Veggie Burgers: Your Go-To Healthy Plant-Based Recipe
Discover the ultimate recipe for wholesome, plant-based black bean veggie burgers that are bursting with flavor and incredibly easy to make. Forget bland, store-bought patties; these homemade burgers are packed with real ingredients and topped with a simple, vibrant roasted red pepper sauce. Everything you want in a satisfying vegan burger, and nothing you don’t!
This post was thoughtfully updated from its original publication on January 10, 2017, to bring you even more tips and improved deliciousness.
The eternal question: “What’s for dinner?” Does it sometimes fill you with dread, sending you into a spiral of decision fatigue? If you’ve ever found yourself nodding vigorously at that thought, rest assured, you’re not alone. Some days, I’m a meal-planning superhero, confidently listing out nutritious options. Other days, that simple three-word query can trigger all my stress buttons. It’s during those less-than-inspired moments that this incredible recipe for homemade black bean veggie burgers becomes my absolute savior. It’s a fabulous, stress-free, and utterly delicious answer to that potential weeknight booby trap!
Homemade Veggie Burgers: A Flavorful Game Changer
It’s safe to say that most people appreciate a good burger, and when it comes to plant-based options, nothing beats a truly delicious veggie burger. However, let’s be honest: the cardboard-like varieties often found lurking in the freezer aisle of the grocery store rarely hit the mark. While I certainly understand the convenience appeal of a pre-made veggie burger—quick, easy, seemingly healthy—many of these options fall short on both taste and nutritional value. Even the “healthy” ones often contain ingredients I’d prefer not to feed my family, or they’re loaded with excessive sodium, questionable processed oils, and a slew of other additives that are simply unnecessary for a truly wholesome meal.
Beyond the ingredient list, the biggest drawback of most store-bought frozen veggie burgers is, frankly, their lack of flavor and satisfying texture. Why settle for something that isn’t absolutely delicious? The good news is that achieving “quick and easy” is entirely possible with homemade vegan burgers too, especially with a little advance preparation. This incredible black bean burger recipe can be made ahead of time, refrigerated, or even frozen, just like their supermarket counterparts. The key difference? These are genuinely good for you, incredibly tasty, and you have complete control over every wholesome ingredient!
Why Black Beans Are the Perfect Base for Your Veggie Burger
Black beans are a nutritional powerhouse and an ideal foundation for a healthy, satisfying veggie burger. Here’s why these humble legumes deserve a starring role in your plant-based kitchen:
- Inexpensive Source of High-Fiber Protein: Black beans offer an excellent, budget-friendly source of protein, essential for muscle repair and overall body function. Their high fiber content not only aids digestion but also keeps you feeling fuller for longer, making these plant-based burgers incredibly satisfying.
- Excellent for Blood Sugar Balance: Thanks to their robust fiber and protein profile, black beans help regulate blood sugar levels, preventing the spikes and crashes associated with less balanced meals. This makes them a fantastic choice for sustained energy.
- Loaded with Antioxidants and Anti-Inflammatory Phytonutrients: These dark legumes are rich in compounds that combat oxidative stress and inflammation in the body. Including black beans in your diet helps protect your cells and supports overall health.
- Supports Colon Health and Reduces Disease Risk: Numerous studies have linked regular black bean consumption to improved colon health. Furthermore, their powerful nutritional benefits are associated with a decreased risk of cardiovascular disease and certain types of cancer, making them a true superfood.
- Meatless Alternative Providing Satiety: For those looking to reduce meat intake or manage weight, black bean burgers offer a fantastic alternative. Their combination of fiber, protein, and complex carbohydrates provides a lasting feeling of fullness, which can be beneficial for weight management without sacrificing flavor or satisfaction.
How to Craft Your Delicious Homemade Black Bean Veggie Burgers
Making these plant-based black bean burgers from scratch is simpler than you might think! Follow these easy steps to create flavorful and firm patties that won’t fall apart.
STEP ONE: Begin by setting aside a portion of your cooked black beans, brown rice, finely chopped red peppers, and fresh cilantro in a separate bowl. This crucial step ensures your finished veggie burgers will have a wonderful, varied texture, giving them a more substantial and less mushy bite. The remaining ingredients will then go into the bowl of your food processor to create the binding “paste” that holds everything together.
STEP TWO: Now, carefully process the remaining black beans, a portion of the cilantro, the oats, flax seeds, sriracha, shallot, and all your spices in the food processor. The goal here is to create a thick, cohesive paste that will act as the glue for your plant-based burgers. It’s important to pulse the ingredients until they are well combined but still have a bit of texture, not completely smooth. Be vigilant and avoid over-processing; you want a chunky paste, not a watery mush, to ensure your black bean veggie burgers hold their shape perfectly.
STEP THREE: Once you have your textured “paste” from the food processor, gently fold it into the bowl containing the reserved whole beans, rice, chopped peppers, and cilantro. Mix these ingredients thoroughly until everything is evenly distributed and you have a consistent “burger dough.” The combination of the finely processed mixture and the larger pieces will create an ideal texture for your homemade veggie burgers, making them satisfyingly firm yet tender.
STEP FOUR: Using a cookie scoop or a measuring cup, portion out the burger mixture onto a baking tray lined with unbleached parchment paper. This helps prevent sticking and makes cleanup a breeze. Ensure your portions are relatively even for consistent cooking.
PRO TIP: Maximize your meal prep efforts by doubling this fantastic black bean veggie burger recipe! Take half of the prepared mixture and scoop it onto a large sheet of unbleached parchment paper. Form it into a tightly rolled log, twisting the ends of the parchment paper like a giant candy wrapper. Place this log into your freezer. The next time you’re faced with that daunting “What’s for dinner?” question and have zero meal plans, you’ll have a perfect solution ready. Simply pull the frozen log from the freezer, slice it into patties, and bake as directed. It’s the ultimate convenience for healthy, homemade fast food!
STEP FIVE: With slightly wet hands (this prevents the mixture from sticking), gently form each scooped portion into firm, uniformly shaped patties. Aim for a thickness of about ½ to ¾ inch, ensuring they will cook evenly and hold their shape.
STEP SIX: Bake your formed patties in the preheated oven for 15 minutes. Then, carefully flip each burger and continue baking for an additional 10-15 minutes, or until they are firm to the touch and lightly golden. And just like that, your delicious, homemade black bean veggie burgers are DONE and ready to be enjoyed!
The Must-Try Roasted Red Pepper Sauce for Veggie Burgers
While these black bean veggie burgers are fantastic on their own, my family absolutely adores them topped with this vibrant and flavorful roasted red pepper sauce. It’s truly a game-changer, and here’s why it’s a staple in our kitchen:
- Super Easy to Make: With just a few simple ingredients and a quick blend, this sauce comes together in minutes. Minimal effort, maximum flavor!
- Pantry Staples: You’ll likely find most, if not all, the ingredients for this sauce already in your pantry or fridge. It’s convenient and accessible.
- Insanely Delicious: The sweet and smoky notes of roasted red peppers, brightened with orange juice and a hint of spice from red pepper flakes, create an irresistible flavor profile that elevates any burger.
- Whole Foods Plant-Based & Oil-Free: This sauce is a truly healthy option, made from whole ingredients with no added oils, aligning perfectly with a plant-based lifestyle.
- A Healthier Alternative to Ketchup: We often use this sauce as a fresh, flavorful, and nutrient-dense alternative to traditional high-sugar ketchup.
- The Best Dipping Sauce: If you’re pairing your black bean burgers with sweet potato fries, this roasted red pepper sauce is an absolute dream for dipping. It’s also fantastic with roasted vegetables or as a spread on sandwiches.
The Versatility and Beauty of the Black Bean Veggie Burger
You can never have too many go-to recipes for a truly great veggie burger, and this one stands out for several reasons. I particularly love it because it’s incredibly simple, forgiving, and remarkably versatile. Its adaptability means you can confidently use ingredients you already have on hand. For instance, if you don’t have shallots, feel free to substitute with scallions or finely diced red onion. No cilantro? Fresh parsley works wonderfully. Out of brown rice? Quinoa or even a hearty cooked farro can step in beautifully. This flexibility makes it a truly universal crowd-pleaser with broad taste appeal.
These black bean veggie burgers are the perfect option for a nutrient-dense vegan main meal, offering a satisfying and wholesome dining experience. But their utility doesn’t stop there! I frequently make these into smaller “sliders” to bring to parties or potlucks. They make a super fun, healthy, and incredibly popular appetizer that always gets rave reviews.
Just like anyone else, it’s easy for me to fall into a culinary rut when cooking at home. While I don’t always mind a bit of repetition, the rest of my family generally prefers a little more variety. Luckily for all of you, their preference keeps me busy experimenting in the kitchen, and I absolutely love sharing my delicious discoveries. So, when the urge for something satisfying, healthy, and easy strikes, this black bean veggie burger recipe comes to the rescue…AGAIN! And there’s absolutely no shame in relying on a truly great recipe. Enjoy making these healthy vegan burgers your new kitchen staple!
Serving Suggestions for Your Black Bean Veggie Burgers
Once your homemade black bean veggie burgers are cooked to perfection, the fun truly begins with how you choose to serve them! Here are some fantastic ideas to complete your meal:
- Classic Burger Style: Serve on your favorite whole-grain or gluten-free buns with crisp lettuce, sliced tomatoes, red onion, pickles, and a generous dollop of our roasted red pepper sauce. Add some avocado slices for extra creaminess!
- Lettuce Wraps: For a lighter, carb-conscious option, ditch the bun and serve your black bean patties in large, fresh lettuce leaves (like butter or romaine). Pile on your favorite toppings and sauce.
- Burger Bowls: Create a vibrant and hearty burger bowl! Place your patty over a bed of mixed greens or quinoa, add roasted vegetables, a sprinkle of corn and black beans, and drizzle with the roasted red pepper sauce or a tahini dressing.
- Mini Sliders: As mentioned, these burgers are perfect for sliders! Use mini buns or even rice cakes, and top with guacamole, a small slice of vegan cheese, or a tiny spoonful of the red pepper sauce for appetizers or party food.
- Pair with Sides: Complement your burgers with a side of sweet potato fries (perfect for dipping in the red pepper sauce!), a fresh green salad, coleslaw, or even some baked potato wedges.
Make-Ahead and Storage Tips
One of the best features of these homemade black bean veggie burgers is how well they store, making them ideal for meal prep and future quick meals:
- Refrigerating Uncooked Patties: If you’re preparing the mixture ahead of time but plan to cook them soon, you can form the patties and store them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
- Freezing Uncooked Logs (Pro Tip Reminder): As highlighted earlier, forming the mixture into a log and freezing it is a fantastic method. Wrap tightly in parchment paper and then again in foil or a freezer bag. Store for up to 3 months. When ready to use, simply slice the frozen log into patties and bake as directed, adding a few extra minutes to the baking time if needed.
- Storing Cooked Burgers: Once baked, these black bean burgers can be stored in an airtight container in the refrigerator for up to 5 days. They make excellent leftovers for quick lunches!
- Freezing Cooked Burgers: Cooked patties can also be frozen. Allow them to cool completely, then wrap each burger individually in parchment paper and place them in a freezer-safe bag or container. They will keep for up to 2-3 months.
- Reheating: To reheat, you can use a microwave, a toaster oven, or gently warm them in a skillet on the stovetop until heated through.
📖 Recipe
Black Bean Veggie Burger
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Equipment
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Food Processor
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Cookie scoop set
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Baking Sheet with Silicone Mat Set
Ingredients
For the Burgers
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- 3 cups black beans 2 15-oz cans, rinsed and drained.
- ¾ cup cooked brown rice OK to sub quinoa
- 2 Tablespoons small dice red peppers
- ½ cup fresh cilantro* divided
- ½ cup old fashioned oats
- 1 large shallot coarsely chopped
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 Tablespoon sriracha
For the Red Pepper Sauce
- ½ cup roasted red peppers
- 1 teaspoon maple syrup or honey
- 1 Tablespoon chopped shallot
- 2 Tablespoons orange juice
- 1 teaspoon unseasoned rice vinegar
- OPTIONAL: ¼ teaspoon crushed red pepper flakes
Instructions
FOR THE BURGERS
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Preheat the oven to 425 and line a rimmed baking tray with unbleached parchment or a silpat mat.
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In a small bowl, whisk together the flax and water and set aside to “gel”
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Place 1 cup of beans, brown rice, red peppers and ½ the cilantro in a large bowl, set aside.
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Place remaining 2 cups of beans, remaining cilantro, oats and all remaining ingredients (except for oil) into bowl of food processor and pulse until a chunky paste forms. Be careful not to over process and wind up with mush.
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Add the bean puree and flax mixture to the large bowl of other ingredients, and mix well.
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You are now ready to form this mixture into “burgers” but must first decide if you’re making full size burgers (you should get about 6) or mini sliders (12 mini burgers). Also, decide if you’re making these and cooking them NOW (method A)….or forming into a log to refrigerate or freeze for “slice and bake” burgers later (method B).
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METHOD A: Use a large scoop to portion out burgers onto prepared pan. Use your hands that have been moistened with water to do the final shaping.
METHOD B: Scoop burger mixture onto the middle of a large piece of unbleached parchment paper and roll into a large log—diameter the size you ultimately want your burgers to be. Roll the ends (it will resemble a large tootsie roll). Place in the fridge for up to 5 days or the freezer for up to 3 months. When ready to use, slice and “bake” as directed below.
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Place baking tray in preheated 450 degree oven. Bake for 15 minutes. Flip, and bake for another 10-15 minutes until burgers are firm.
FOR THE RED PEPPER SAUCE:
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Place all ingredients in a blender or food processor and blend until smooth. Sauce will stay good iIn fridge for a week.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.