If you’re looking for the very best vegan black bean burgers, don’t waste another second and make these. Get in the kitchen, pull out your food processor, and mix up a triple batch of these burgers so you can freeze a few for later.
Why am I so crazy about them? For one, they’re packed with vegetables: carrots, onions, bell peppers, and mushrooms. They give the burger flavor and texture, too. The black beans make them hearty, and the flavor is garlicky and slightly Southwestern, with cumin and chili.
These impress meat eaters just as easily as they do vegans and vegetarians (and maybe even more because they’re so darn good!), so don’t worry that anyone will turn them away. They’re always a hit!
- 2 teaspoons olive oil
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped peppers (any color)
- 1/4 cup finely chopped mushrooms
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 2 teaspoons dijon mustard
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1/4 teaspoon salt
- 3/4 cup black beans
- 1/4 cup panko bread crumbs
- Heat olive oil in a small skillet over medium heat. Add your onions, carrots, and peppers. Saute for 4-5 minutes, until softened. Add garlic and stir for 30 seconds. Add the ketchup, mustard, cumin, chili powder, and salt. Stir to combine.
- Remove vegetables from heat and set aside to cool. Once they’re cool enough to handle, place the vegetables into a food processor with the black beans and bread crumbs and pulse a few times to combine.
- Form the mixture into two large patties. Place them on a foil-lined baking sheet coated lightly with oil and bake for 15 minutes at 450°. The burgers will hold together, but they’ll always be slightly mushy and have a tendency to crumble if handled too much. Just place them on a bun using a spatula and garnish with your favorite burger toppings.
Nutrition Information & Notes:
Nutrition Information: Calories 204, Fat 6g, Carb 32g, Fiber 7g, Sugars 6g, Protein 8g