Vegan Black Bean Burgers Recipe - Allrecipes.com
Vegan Black Bean Burgers Recipe
  • READY IN 35 mins

Vegan Black Bean Burgers

Recipe by  

"Easy black bean burgers for everyone! You don't need to follow the recipe or amounts exactly. I never do. Serve with your favorite burger fixings and sweet potato fries."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
  3. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
  4. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
  5. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
  6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note:
  • One egg can be substituted for cornstarch, but it makes the recipe not vegan.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2012

We loved these! My black bean loving daughter devoured an entire burger. I chose to skip the flour and bread in favor of a bit of panko. I did still add the cornstarch. To help the burgers stay together I chilled the finished mixture a few hours then formed the parties in wax paper and put in the freezers to set up a bit more. Next time I think I will go a step further and pre bake so I can allow them to sit out a bit and dry out so they form a nice crispy outside when placed under the broiler for 10 minutes or so. I added carrots, pre grilled corn I had left over, green onion, and garlic for my veg and to add some smoky flavor I added smoked paprika.

 
Most Helpful Critical Review
Aug 22, 2012

Horribly dry, deffinatly needs some tweaking .

 
Aug 18, 2012

I made this with leftover black beans from black beans and rice, added a few extra seasonings, the bread and some flour, and cooked as directed. They turned out amazing!

 
Jul 21, 2013

This was sooooo delicious. I made an avocado sauce for the burgers and served it all on steamed kale. LOVE.

 
Oct 14, 2013

nice and easy, i made it gluten free by substituting cooked brown rice for the whole wheat bread, with great results.

 
Jun 21, 2013

I wanted it as a finger food, so I made it like falafel, it was DELICIOUS! Instead of burgers, shape like teaspoon-size meatballs. Deep fry in very hot oil. They are very tasty, so don't over-do the condiments. Just serve with pita triangles & cucumber sauce (or sour cream).

 
Aug 02, 2013

These were really, really good! I've never made a veggie-based burger before and it was very easy and delicious! I'm not a huge Sriracha fan but am a HUGE Old Bay fan, so I upped it to a tablespoon of Old Bay and then added 1 more T of water and 1 T of white vinegar to make up for the moisture from the missing Sriracha. I then dressed the bun like I usually would - lettuce, onion, tomato, ketchup, mustard, and even a little vegan mayo. The best part is that my 2 year old was curious and I broke off a piece and she LOVED it. It's a huge personal win for me because the rest of the family typically turns their noses up at my veggie creations/substitutions. A winner all around!

 
May 23, 2014

This recipe is by far the absolute best vegan black bean burger I have ever tried. I added a little cauliflower to give it some depth and since I am from the Caribbean I added to some fresh hot pepper for spice. This is the first vegan burger recipe that I followed that came out perfect.

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 1264 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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