Plant-Powered Black Bean Burgers

Craving a wholesome, satisfying, and utterly delicious meal that nourishes your body and tantalizes your taste buds? Look no further than these incredible **Black Bean Veggie Burgers**! Forget the bland, crumbly patties from the freezer aisle – this recipe delivers everything you could possibly want in a plant-based burger: a hearty texture, rich flavor, and the wholesome goodness of real ingredients. Perfectly complemented by a simple yet vibrant **Roasted Red Pepper Sauce**, these vegan burgers are a game-changer for weeknight dinners and weekend barbecues alike. Get ready to sink your teeth into a burger that’s truly good for you, inside and out.

The perennial question, “What’s for dinner?” can often induce a sense of dread. Some days, meal planning flows effortlessly, but on others, that simple three-word phrase feels like a culinary challenge. If you find yourself in the latter camp, constantly seeking inspiring yet easy dinner solutions, then this recipe for homemade **black bean veggie burgers** is your new secret weapon. This article, an updated version of a beloved classic first published on January 10, 2017, continues to be a go-to for healthy, delicious, and fuss-free dining.

Homemade Veggie Burgers: A Culinary Triumph

Everyone loves a good burger, and the plant-based community is no exception. However, let’s be honest: many store-bought veggie burgers often miss the mark. While the convenience of a pre-made option is appealing – quick, easy, and seemingly healthy – a closer look at the ingredient list can be disheartening. Even those labeled “healthy” frequently contain undesirable additives, excessive sodium, highly processed oils, or other components we’d rather avoid feeding ourselves and our families.

Beyond questionable ingredients, the fundamental issue with many frozen veggie burgers is often their lack of flavor and unappetizing texture. Why settle for something that isn’t genuinely delicious? The good news is that achieving the “quick and easy” aspect of store-bought burgers is entirely possible with a bit of simple advance preparation at home. This homemade **vegan burger recipe** can be prepared ahead of time, then refrigerated or frozen until you’re ready to cook – just like the supermarket versions, but infinitely tastier and genuinely nourishing. You gain complete control over the ingredients, ensuring a meal that is both healthy and bursting with fresh, vibrant flavors.

Why Black Beans are the Star Ingredient

Black beans are not just a humble pantry staple; they are a nutritional powerhouse, making them an ideal base for these incredible veggie burgers. Their versatility and robust nutritional profile offer numerous benefits that contribute to overall health and well-being:

• Inexpensive Source of Fiber-Rich Protein: Black beans are an incredibly economical way to boost your protein intake, making them accessible for any budget. Crucially, they are also packed with dietary fiber, which is essential for digestive health and helps you feel full and satisfied.
• Excellent for Blood Sugar Balance: The high fiber content in black beans plays a vital role in regulating blood sugar levels. Fiber slows down the absorption of glucose, preventing sharp spikes and crashes, which is beneficial for sustained energy and overall metabolic health.
• Loaded with Antioxidants and Anti-Inflammatory Phytonutrients: These dark legumes are rich in anthocyanins and other powerful antioxidants that combat oxidative stress and reduce inflammation throughout the body. These compounds are crucial for protecting cells from damage and supporting a healthy immune system.
• Supports Colon Health and Reduces Disease Risk: Studies consistently link regular black bean consumption with improved colon health, thanks to their fiber and resistant starch content, which feed beneficial gut bacteria. Furthermore, their unique composition contributes to a decreased risk of cardiovascular disease and certain types of cancer.
• Provides Satiety for Weight Management: The combination of protein and fiber in black beans creates a highly satisfying meal that helps curb cravings and prevent overeating. This natural feeling of fullness is incredibly beneficial for anyone looking to manage their weight in a healthy, sustainable way.

Incorporating black beans into your diet, especially in a delicious format like these veggie burgers, is a smart choice for vibrant health.

Crafting Your Homemade Black Bean Veggie Burgers: A Step-by-Step Guide

Making these wholesome **black bean veggie burgers** from scratch is a straightforward process that yields incredibly rewarding results. Follow these easy steps to create flavorful, firm, and delicious patties:

STEP ONE: Prepare Your Ingredients for Texture and Bind

Begin by setting aside a portion of your black beans, cooked brown rice, finely chopped red peppers, and fresh cilantro in a separate bowl. This reserved mixture will be folded back in later to ensure your burgers have a delightful, varied texture. The remaining beans, along with key seasonings and binders, will go into a food processor to form a crucial “paste” that holds the burgers together.

STEP TWO: Achieve the Perfect “Paste” Consistency

In your food processor, combine the majority of the black beans, the remaining cilantro, old-fashioned oats, ground flaxseed (which acts as a binder), shallots, and all your spices (cumin, chili powder, and sriracha for a touch of heat). Pulse these ingredients until a thick, chunky paste forms. The key here is to avoid over-processing; you want a cohesive mixture that sticks together, but not a smooth, lifeless mush. A few pulses, scraping down the sides, and a few more pulses should do the trick.

STEP THREE: Combine for Burger “Dough”

Now, gently fold the processed bean paste into the bowl with your reserved whole beans, rice, and chopped red peppers. Mix these components thoroughly until everything is well combined and you have a consistent “burger dough.” This combination of smooth paste and chunky bits is what gives these burgers their satisfying texture and prevents them from being too soft or falling apart.

STEP FOUR: Portion Onto Baking Tray

Line a baking tray with unbleached parchment paper or a silicone mat. Using a large scoop or your hands, portion out the burger mixture onto the prepared tray. Aim for even sizes to ensure uniform cooking. This recipe typically yields about six full-sized burgers or a dozen delightful mini sliders.

PRO TIP: Maximize Your Meal Prep!

Consider doubling the recipe! Once your burger mixture is ready, take half of it and roll it into a tight log on a sheet of unbleached parchment paper. Wrap it securely and pop it into the freezer. The next time that dreaded “What’s for dinner?” question arises on a busy evening, you’ll have a perfect solution waiting. Simply slice off your desired number of patties from the frozen log and bake as directed. This simple trick transforms last-minute meal stress into effortless, delicious dining.

STEP FIVE: Shape Your Patties

Lightly moisten your hands with water. This prevents the sticky burger mixture from adhering to your fingers. With your damp hands, gently form the scooped portions into firm, round patties. Ensure they are evenly thick for consistent cooking. You can make them as thick or thin as you prefer, remembering that thicker patties will require a slightly longer baking time.

STEP SIX: Bake to Perfection

Preheat your oven to 425°F (220°C). Once the patties are shaped, place the baking tray into the preheated oven. Bake for approximately 15 minutes. Then, carefully flip each burger patty and continue to bake for another 10 to 15 minutes, or until the burgers are firm, lightly browned, and cooked through. The exact baking time may vary slightly depending on your oven and the thickness of your patties. And just like that, your homemade **black bean veggie burgers** are ready to enjoy!

The Irresistible Roasted Red Pepper Sauce

While these **black bean veggie burgers** are phenomenal on their own, pairing them with this vibrant **Roasted Red Pepper Sauce** elevates the entire meal to new heights. My family absolutely adores this sauce, and I’m confident yours will too. Its bright, zesty, and subtly sweet flavor perfectly complements the savory notes of the burgers. Here’s why this sauce is an absolute must-make:

• Effortlessly Simple: With just a handful of ingredients, this sauce comes together in minutes. Minimal prep for maximum flavor impact!
• Pantry Staples: Most of the ingredients needed for this sauce are likely already in your pantry or fridge, making it easy to whip up anytime.
• Incredibly Delicious: The roasted red peppers lend a deep, smoky sweetness, while a hint of orange juice provides brightness. For those who enjoy a little kick, the optional crushed red pepper flakes add a fantastic layer of subtle heat that makes this sauce truly addictive.
• Whole Foods Plant-Based and Oil-Free: This sauce aligns perfectly with a whole foods plant-based lifestyle, containing no added oils, making it a healthy and guilt-free indulgence.
• A Healthier Alternative to Ketchup: Ditch the high-sugar, high-fructose corn syrup ketchup! This roasted red pepper sauce offers a far more nutritious and flavorful alternative for topping your burgers.
• The Ultimate Dipping Sauce: If you’re serving your burgers with a side of crispy sweet potato fries, this sauce becomes the absolute best accompaniment. Its creamy texture and bold flavor make it an unparalleled dipping experience.

The Endless Versatility of the Black Bean Veggie Burger

You can truly never have too many outstanding veggie burger recipes in your culinary repertoire, and this one stands out for its sheer versatility and universal appeal. What makes this particular **black bean veggie burger** recipe so brilliant is its adaptability. It encourages you to utilize ingredients you already have on hand, minimizing trips to the grocery store and reducing food waste. For instance, if you don’t have shallots, feel free to substitute with finely minced scallions or red onion. No fresh cilantro? Fresh parsley works beautifully. Out of brown rice? Cooked quinoa makes an excellent alternative. This flexibility ensures that you can always whip up a batch, regardless of minor ingredient variations.

Beyond its forgiving nature, this burger offers a universally loved taste profile, making it a perfect **nutrient-dense vegan main meal** for any occasion. It’s hearty enough to satisfy even the most committed meat-eaters, yet light and fresh for those seeking a plant-forward option. I frequently prepare these as delightful “sliders” to bring to parties or gatherings. They’re always a huge hit, offering a fun, flavorful, and healthy appetizer that appeals to everyone.

It’s easy to fall into a routine when cooking at home, and while I personally don’t mind a bit of culinary repetition, my family often craves variety. Fortunately, their desire for new and exciting meals keeps me happily experimenting in the kitchen. I love sharing my delicious discoveries with all of you, and this **easy veggie burger recipe** is another testament to that passion. It’s here to rescue your dinner plans, offering a reliable, healthy, and flavorful solution time and time again. There’s absolutely no shame in relying on a tried-and-true recipe that consistently delivers!

📖 Recipe: Wholesome Black Bean Veggie Burgers with Roasted Red Pepper Sauce

Black Bean Veggie Burger

Author:

Debra Klein

Say goodbye to store-bought veggie burgers! This easy recipe for homemade black bean burgers is vegan, gluten-free, and absolutely delicious.

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Course
Main Course

Cuisine
American

Servings

6 Full Size Burgers, 12 mini sliders.

Calories

212 kcal

Equipment

• Food Processor
• Cookie scoop set
• 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

1. Preheat the oven to 425°F (220°C) and line a rimmed baking tray with unbleached parchment paper or a silpat mat.
2. In a small bowl, whisk together the ground flax seeds and water. Set aside for 5-10 minutes to allow it to “gel,” creating a flax egg binder.
3. In a large mixing bowl, combine 1 cup of the black beans, the cooked brown rice, the 2 tablespoons of diced red peppers, and half of the fresh cilantro. Set this bowl aside; these ingredients will add texture to your finished burgers.
4. Place the remaining 2 cups of black beans, the rest of the cilantro, old-fashioned oats, coarsely chopped shallot, cumin, chili powder, and sriracha into the bowl of a food processor. Pulse the mixture until a chunky, yet cohesive paste forms. Be careful not to over-process; you want some texture, not a completely smooth puree. Scrape down the sides of the bowl as needed between pulses.
5. Add the processed bean paste and the gelled flaxseed mixture to the large bowl containing the whole ingredients (reserved beans, rice, red peppers, and cilantro). Mix everything very well with a spoon or your hands until thoroughly combined. This is your burger “dough.”
6. You are now ready to form this mixture into burgers. Decide if you’re making full-sized burgers (you should get about 6) or mini sliders (approximately 12 mini burgers). Also, consider if you’re cooking them immediately (Method A) or preparing them for future “slice and bake” convenience (Method B).
   METHOD A (Cook Now): Use a large cookie scoop or your hands to portion out the burger mixture onto the prepared baking pan. Moisten your hands with water to prevent sticking, then gently shape each portion into a firm, even patty.
   METHOD B (Prepare for Later): Scoop the entire burger mixture onto the middle of a large piece of unbleached parchment paper. Carefully roll it into a tight log, adjusting the diameter to be the size you ultimately want your burgers to be. Twist the ends of the parchment paper like a large candy wrapper to seal (it will resemble a large tootsie roll). Place the log in the fridge for up to 5 days, or in the freezer for up to 3 months. When ready to use, simply slice into desired patty thickness and bake as directed below.
7. Place the baking tray (with either freshly formed or sliced frozen patties) in the preheated 425°F (220°C) oven. Bake for 15 minutes. Carefully flip each burger, and continue to bake for another 10-15 minutes, or until the burgers are firm and lightly golden brown.

FOR THE RED PEPPER SAUCE:

1. Place all the ingredients for the sauce (roasted red peppers, maple syrup or honey, chopped shallot, orange juice, unseasoned rice vinegar, and optional crushed red pepper flakes) into a blender or small food processor. Blend until completely smooth and creamy. Transfer to a serving bowl. This vibrant sauce will stay fresh in an airtight container in the fridge for up to a week.

Notes

SUBSTITUTIONS: Feel free to customize this recipe based on your preferences and what you have on hand. If you’re not a fan of cilantro (some find it tastes like soap), fresh parsley is an excellent substitute. If black beans aren’t available, most other canned beans (like kidney or cannellini) can be used instead. Any cooked whole grain, such as quinoa, farro, or even millet, can replace the brown rice. For those who can’t eat oats, finely ground almond flour or breadcrumbs can be used as a binder, though the texture might be slightly different.

Nutrition

Serving: 1g
Calories: 212kcal
Carbohydrates: 39g
Protein: 10g
Fat: 2g
Polyunsaturated Fat: 2g
Sodium: 101mg
Fiber: 10g
Sugar: 6g

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.

Did you make this recipe?
Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!