The Only Black Bean Veggie Burger Recipe You Need
These turmeric black bean veggie burgers are hearty and tasty! Truly, the only veggie burger recipe you ever need to make at home.
You guys, I almost didn’t make these veggie burgers. Because every veggie burger recipe I’ve tried in the past came out dry and crumbly. Edible, I suppose, but veggie burgers deserve more than that!
I went to my #1 resource for recipes…my brother, Chef Chris. He is a modest guy but has worked at some of the top restaurants in NYC and if anyone was going to have a solution, it would be him.
Thanks to Chef Chris we have veggie burgers that do NOT dry out, even when baked in the oven. To take them over the top you can pan fry them in a skillet, but for busy nights, baking in the oven gives you some time away from hands on cooking.
These veggie burgers are great for the whole family…even the baby loved them! They are flavorful without being too spicy for the little ones. That being said, feel free to use more jalapeno than the recipe calls for if you want them hotter.
Slightly crispy on the outside, tender on the inside, but not mushy, these are truly awesome veggie burgers. Gluten-free and vegan, too. If you try them, let me know!
Black Bean Veggie Burgers
The Best Vegan Black Bean Veggie Burgers
The best vegan, gluten-free black bean veggie burgers that are foolproof and loved by everyone in the family!
- 4 cups canned black beans, no salt added divided
- 4 cloves garlic raw or roasted
- 1/3 cup carrots
- 1/3 cup celery
- 1/3 cup yellow onion
- 1 small jalapeno no seeds
- 1 tsp dried rosemary
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp salt
- 1/2 cup rice flour or GF rice flour blend
- 1/4 cup Manitoba Milling ground flax
- 3/4 cup water
Preheat oven to 350. Line a baking sheet with parchment paper, or spray pan with nonstick spray.
Blend together 2 cups black beans with the garlic, ground flax, and water. Set aside.
Dice SMALL the carrot, celery, onion, and jalapeno. You could use a food processor to make quick work of it.
In a large bowl mix together the diced veggies, 2 cups whole black beans, and rosemary through salt. Add the rice flour and blended bean-flax mixture. Mix well.
Form into patties. I used a meatball scoop and then flattened into patties about 1/2 inch thick.
Place patties on baking pan. Spray tops with a light coating of oil.
Bake for 20-25 minutes.
If you use canned beans, you will need just over 2 cans (2 cans plus 1/2 cup from a 3rd can). Use the leftover beans in another recipe or freeze for later! (Or my favorite, sneak some black beans into a smoothie for your kids. They will NEVER know they are there!)
Instead of baking, you can pan fry in a skillet in a small amount of oil (I suggest avocado oil or olive oil).
For spicier burgers, use two whole jalapenos.
Disclosure: I am a Manitoba Milling Co. Health and Wellness Ambassador. I was not compensated for this post but did receive free product. I only partner with brands I LOVE and use their products regularly.