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 good 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!).
The star of this recipe, black beans, are an incredible source of plant based protein. In fact just one cup of black beans contains 15g of protein! You can find out exactly how much protein you need in our High Protein Vegetarian Meal Plan.
If being high in protein wasn’t enough, black beans are also a fantastic source of Fibre.
Fibre can help to keep hunger at bay and regulate blood sugar levels, but many of us just don’t get enough of the stuff. These veggie burgers pack in 4g per serving, and this article from Harvard has some great tips on increasing your fibre intake in other ways too.
Black Bean Burger Recipe FAQs
How long will these veggie burgers keep in the fridge?
After cooking, the patties will keep for around 2 days in the fridge.
How do I freeze bean burger patties?
We’ve not actually tried freezing these veggie burger patties yet, but would recommend wrapping in foil and freezing for up to 3 months. If you plan to freeze the mixture before cooking, make sure to place something like parchment paper between each patty to stop them from sticking.
Can I make the patties ahead of time?
Definitely! You can make your patties and store them in the fridge up to 1 day before you plan to cook them – perfect for making ahead of a BBQ.
Can I bake them instead?
We haven’t tried baking these black bean burgers yet, but if you do want to try we would recommend cooking at around 200°C/390°F for 15-20 mins, and cook for longer if needed.
What goes with black bean burgers?
You can serve these up as you would any burger – with your favourite bun, veggies and condiments. We went for the traditional sesame bun, sliced tomato, salad and burger sauce – delicious!
What our readers are saying
This is the BEST black bean burger recipe I have ever tried! I never get on food sites and leaves comments but I just had to this time! Bravo!! And thank you!!!Amy ⭐⭐⭐⭐⭐
This is my go to black bean burger recipe because they are easy to make and tasty too. Thanks for making life as a vegan easy . If you haven’t made these yet go for it…they are yum.Anne-Marie Boyle ⭐⭐⭐⭐⭐
This is, by far, the BEST veggie burger I’ve had. I’m a meat eater but I’ll always have these on hand! Have shared it with many friends.Danielle Lennon ⭐⭐⭐⭐⭐
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
- 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!