Yesss! The sun is shining and that can only mean one thing – it’s officially the start of barbecue season! And that means it’s time for black bean burgers. Good black bean burgers.
I will admit, one of the toughest things since I became veggie was getting a decent burger for the BBQ. There are plenty of other options – potato salad, grilled veg kebabs, halloumi cheese, salted corn, garlic bread, baked potatoes, – but the I always found the burgers subpar (don’t get me started on soy sausages).
So it became a mission of HurryTheFoodUp to create an enjoyable veggie burger. More than enjoyable, in fact. A veggie burger that we’ll truly look forward to having on the barbie.
And so, here it is. A wonderful black bean burger. That doesn’t fall apart! Yes, it sounds unrealistic, we know, but it’s true!
It holds together really well, and no longer will your veggie burgers be the laughing stock of the barbecue as they slip through the grill to slowly reduce to ash in the coals at the bottom.
Black Bean Burgers – vegan or vegetarian?
During the several (many) tests of this recipe, one of the iterations came about when I’d run out of eggs. I hadn’t noticed until I had a full mixing bowl and a ravenous hunger, so I was determined to make the mix work, with or without the egg. And it did!
It was quite simple, truth be told. I opted for a ‘flax egg’ – quick and fantastic as a binder. Flax is a decent source of omega 3, too. Just mix 1 tablespoon of flax seeds with 3 tablespoons of hot water, stir, and let settle for a minute or two. You have a flax egg. That was it, and the results were perfect.
Egg is/was the only non-vegan item in this recipe, so simply replace them with the flax eggs and you’re sorted – you have a vegan black bean burger ready to throw on the grill (or in the pan).
These Black Bean Patties are an excellent source of protein
With or without the eggs, these burgers are an excellent source of protein – one of the biggest worries for vegans or vegetarians (and we should know, we’ve done countless research surveys on the topic!). Black beans are incredible for both protein and fiber. You can also see exactly how much protein you need right here.
And a final note: our new ebook is out! Breakfast in Six is full of exclusive vegan and vegetarian recipes (we take care of gluten-free and high-protein too) that have never been seen on our site. They’re really quick and use only six or less ingredients. It’s time to take breakfast up a level.
Black Bean Burgers
Black bean burgers that don’t fall apart, taste awesome and are even vegan-friendly! What could be more BBQ perfect? Time to get the grill on.
- ½ cup rolled oats
- 2 eggs (use 'flax' eggs to make vegan. One flax egg = 1 tbsp flax seeds mixed with 3 tbsp hot water and stirred)
- 1 can black beans (1 regular can = 15oz = 425g)
- ½ tsp salt
- 1½ tsp cumin
- 1 tsp paprika
- ½ medium red onion
- 2 tbsp olive oil
- ½ cup sun-dried tomatoes in oil
- ½ cup dried breadcrumbs
Rinse and drain the black beans. Place in a large mixing bowl and blend with a hand blender. Alternatively, crush the beans with a fork/masher.
Dice the red onion and sundried tomatoes and add to the bowl.
Next, add the oats, eggs, salt, cumin, paprika, olive oil. Give it a good stir.
Finally, add the breadcrumbs a little at a time until you’re left with a nice, firm mixture. If you don’t need to use all the breadcrumbs, that’s totally fine.
Mould the mixture into burger patties. Wet your hands if it's too sticky.
Fry in a little oil in a pan, or place on a BBQ/grill. Cook for about 5 minutes on each side, turning occasionally. Serve with your favourite burger ingredients - a bun, lettuce, tomato, cheese - whatever you fancy!
This is a Black Bean Burger (easy patties) recipe from hurrythefoodup.com
Miss anything? Get it on
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.