A quick and easy recipe for the BEST Veggie Burger! These Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable and perfect for weekly meal prep!
- 2 cans black beans, rinsed, drained well ( 3 cups cooked)
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoon smoked paprika
- 1 teaspoon coriander
- ¼ teaspoon chipotle powder, more to taste (or cayenne)
- 2 tablespoon olive oil
- zest from one small lime, 1 tablespoon
- 1 tablespoon lime juice
- 1 egg ( or see notes)
- ¼ cup chopped cilantro ( or scallions)
- ½ cup bread crumbs (or see notes)
Rinse and drain 2 cans black beans and place in a medium bowl.
Sprinkle with salt and all the spices. Add olive oil, lime zest and lime juice. Mash with a potato masher, until mostly mashed, leaving a little texture, then mix until combined. ( You could also pulse in a food processor). Taste, adjust heat level.
At this point you can add ¼-⅓ cup ground flax seed if you want this vegan. Otherwise, add the egg, cilantro and the bread crumbs and mix well until combined well. Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.
Using clean damp hands, form into 4 large patties (or 5 or 6 smaller ones).
Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook). Place in a warm oven ( if you like) until ready to serve – and feel free to add any melty cheese.
Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).
To reheat, warm in an oven, toaster oven or on the grill. ( Great for making ahead)
VEGAN: Instead of the egg, replace with 3 tablespoons ground flax seed. Do not add the bread crumbs. let stand 15 mins so flax is fully hydrated.
GF: Instead of the bread crumbs- feel free to sub cooked brown rice or cooked quinoa or do the flax version.
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