Nourishing Black Bean Burgers
These black bean burgers are simple to make, packed with flavor, and will leave you feeling satisfied and nourished.
These black bean burgers are made with all whole-food ingredients, packed with protein, and are quite possibly the best burgers I’ve ever had. They hold together beautifully (thanks to oats and flaxseed) and will truly leave you feeling incredible.
I’ve been plant-based for almost ten years, and I’ve never really been a fan of Impossible, Beyond, or any imitation meat burgers. I don’t love a meaty taste, and I also don’t feel great after eating it. Bean burgers on the other hand…I absolutely love. After eating a hearty burger made from beans, I feel energized and satisfied.
I’ve tried hundreds of bean burgers over the years, both at home and in restaurants. Unfortunately, many I’ve tried either don’t hold together well, or take a significant amount of prep work before the burgers even get cooked. With that, I got to work in my own kitchen to create a recipe that tastes delicious, is simple to make, and would hold together for the oven, grill, or stovetop. And I finally cracked the code!
This recipe is made with staples you likely already have in your pantry, and requires just a food processor and a few minutes before they get put into the oven or onto the grill.
It’s an easy, versatile, and flavor-packed staple.
Ingredients:
Black Beans - Black beans are the protein and fiber-packed base of these burgers. They’re hearty, satisfying, and deeply nourishing.
Oats - Oats bring structure to the burgers, absorb moisture, and add soluble fiber.
Walnuts - Walnuts add richness, healthy omega-3 fats, and a meaty texture without the meat.
Parsley - Parsley adds freshness and brightens the overall flavors of the burgers.
Ground Flaxseed - Flaxseed acts as an egg replacement and binds the burgers together.
Coconut Aminos - Coconut aminos bring a salty + umami flavor.
Onion Powder, Cumin, Garlic Powder - These spices bring savory depth and earthy flavors.
Coriander - Brings a subtle citrus note to complement the cumin.
Cayenne - Adds subtle heat.
Salt - Enhances all flavors and seasonings.
Add all ingredients to a food processor and mix until combined but a little texture remains. Mold into 6-8 patties, depending how big you like your burgers, and put them in the oven!
I love to serve these burgers with avocado, navy bean dip, sauerkraut, lettuce, tomato, and a side of sweet potato fries with a cashew cream sauce. All of the textures and flavors together are so delicious. These would also be great with your favorite sandwich bread,
Why You’ll Love Black Bean Burgers
They’re hearty and satisfying without the heaviness that comes from traditional or imitation meat burgers.
They’re quick and easy to make (with staples you likely already have in your pantry).
They’re great for meal prep and save beautifully in the fridge or freezer for an instant lunch or dinner.
The texture is fabulous from the combination of beans with oats and a crunch from walnuts. They hold together for either the oven, grill, or cast-iron skillet.
Nourishing Black Bean Burgers
Ingredients:
- 2 (15-oz) cans black beans, drained and rinsed , or 3 cups cooked beans
- 1/2 cup rolled oats
- 1/4 cup parsley
- 1/2 cup walnuts
- 1/4 cup ground flaxseed + 3 tbsp water
- 1 tbsp coconut aminos/tamiri
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1/2 tsp salt
Instructions:
- Preheat oven to 350 degrees.
- In a small bowl, mix ground flaxseed with 3 tablespoons water. Let sit 5 minutes to thicken.
- Drain and rinse two cans of black beans.
- Add all ingredients to a food processor and mix until combined but still slightly textured.
- Form into burger patties, about 1/2-3/4 inch thick.
- Bake for 20 minutes, flip, then bake another 15–20 minutes until firm and lightly crisp on the edges.
- Serve on your favorite bun, sandwich bread, and with your favorite toppings!
Notes
- If using a grill or a cast-iron, cook patties for 6-7 minutes per side.
- If cooking beans from dry, use 1 cup of dry black beans (yields ~3 cups cooked).
- Pecans can be substituted for walnuts.
- Store in the fridge up to 5 days or freeze between parchment paper for up to 3 months.
- To reheat from frozen, bake at 350-375°F for 15-20 minutes (flipping halfway), pan-fry over medium heat for 5-7 minutes per side, or air fry at 375°F for 10-12 minutes.