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May 14, 2020

Spicy Vegan Black Bean Burgers

Spicy Vegan Black Bean Burgers are a healthy, hearty meal. These easy burgers are completely gluten-free, oil-free, and plant-based.

Spicy Vegan Black Bean Burgers

There's nothing that feels like summer more than a delicious burger! Biting into a big, thick patty covered in lettuce, tomato, pickles... so good!

I'm so excited to share a burger that is both good and good for you. You could easily go to the store and pick up some highly-processed veggie burgers, but these Spicy Vegan Black Bean Burgers are so easy to make that it doesn't make sense to waste the extra time, money, or calories.

Before now, I was hesitant to even try making my own burgers because they just seemed like a lot of work. Don't get me wrong, I love to spend time in the kitchen, but I had a feeling that I was going to make a mess of a burger that wasn't even good.

I don't know why I was so scared! I can't speak for all veggie burgers, but these black bean burgers are so easy. It's pretty hard to screw them up.

Spicy Vegan Black Bean Burgers

I started with a few basic ingredients: beans, oats, onion. Then I added some spices and other foods to give the burgers some incredible flavor and a kick at the end!

If I haven't sold you on these burgers already, I want to answer some common black bean burger questions. If I have, just skip to the recipe and get cooking!!

What do black bean burgers taste like?

It depends if you make or buy them. It also depends what recipe you use. Most of the time they taste like black beans mixed with spices.

Black beans have a pretty neutral flavor, so you don't have to worry about an off-putting taste if you aren't used to eating a lot of beans.

My Spicy Vegan Black Bean Burgers are - you guessed it - spicy. There's a whole teaspoon of cayenne, which is just enough for a wonderful kick of spice at the end of each bite. If you don't like spicy, just tone down the cayenne.

You'll also get notes of onion, garlic, mustard, and smoky flavor. Delicious!

Spicy Vegan Black Bean Burgers

Are black bean burgers good for you?

This also depends on if you make or buy them. Since black bean burgers usually don't contain meat, eggs, or dairy you're already skipping the cholesterol, saturated fat, and unhealthy hormones that might be in a regular burger.

But if you choose to buy black bean burgers, they will probably have added oils, protein isolates, and concentrates that are very processed and very not good for you.

Which is why I suggest that you make your own! When you DIY your veggie burgers, you control the ingredients. My bean burgers contain only beans, oats, onion, and various spices. Nothing but healthy foods.

What's in a black bean burger?

I think I sound like a broken record at this point, but it depends on if you buy them or make them. It also depends what recipe you use. But I'll use this opportunity to talk about what's in these Spicy Vegan Black Bean Burgers.

  • Black Beans: Just a normal can of black beans.
  • Red Onion: Onion adds some extra flavor, texture, and bulk to the burgers.
  • Quick Oats: You can use quick or rolled oats. Either way, oats soak up some of the liquid from the beans and other ingredients, making sure the patties bind together.
  • Garlic: I used roasted garlic because I am OBSESSED with pre-roasted garlic that I buy at Fresh Thyme. But since these burgers get cooked, feel free to just use raw garlic.
  • Dijon Mustard: For a nice tang.
  • Lemon Juice: Ditto.
  • Liquid Smoke: Because smoky flavor is better than non-smoky flavor. I use this brand.
  • Cayenne: I love a kick of spice a the end of each bite. The spice is NOT overwhelming, but if you prefer no spice at all, decrease the amount to your taste.
  • Salt & Pepper: To enhance the flavor of all the other ingredients.

Spicy Vegan Black Bean Burgers Ingredients

How do I cook black bean burgers?

My recipe calls for baking, because I find it to be easiest. You shape the patties and chill them on a baking sheet. Then you can just pop the baking sheet in the oven when you're ready to cook the burgers.

If you've already got the grill on, you could just as easily grill the burgers. Or you can pan fry them.

Spicy Vegan Black Bean Burgers

How to make Spicy Vegan Black Bean Burgers

Step 1. Add the black beans, onion, quick oats, roasted garlic, mustard, lemon juice, liquid smoke, cayenne, salt, and pepper to a food processor. The mixture should be moist but thick.

Step 2. Line a baking sheet with parchment paper. Wet your hands. Shape the mixture into 5 patties. Place the patties on the baking sheet. Chill in the fridge for 20 minutes.

Step 3. Transfer the burgers to the oven and bake for 15 minutes, flipping halfway through. Serve burgers on gluten-free, vegan buns or on top of lettuce. Top with lettuce, tomato, onion, pickles, mustard, etc.

I ate mine with some delicious corn on the cob and homemade Vegan Garlic Parsley Aioli. Enjoy!

Recipe Prayer

Thank you God for the gift of cooking. We are grateful that you give us the ability to create meals that are good for us. Amen.

Spicy Vegan Black Bean Burgers

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Spicy Vegan Black Bean Burgers

Spicy Vegan Black Bean Burgers are a healthy, hearty meal. These easy burgers are completely gluten-free, oil-free, and plant-based.

Author:

Elizabeth

Serves:

5

Prep:

35

min

cook:

15

min

total:

50

min

Ingredients

  • 1 15 Ounce Can Black Beans, drained
  • 1 Small Red Onion, roughly chopped
  • 1 1/3 Cups Quick Oats
  • 2 Cloves Roasted Garlic*
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Liquid Smoke
  • 1 Teaspoon Cayenne
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Instructions

  1. Add the black beans, onion, quick oats, roasted garlic, mustard, lemon juice, liquid smoke, cayenne, salt, and pepper to a food processor. The mixture should be moist but thick.
  2. Line a baking sheet with parchment paper. Wet your hands. Shape the mixture into 5 patties. Place the patties on the baking sheet. Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 350.
  3. Transfer the burgers to the oven and bake for 15 minutes, flipping halfway through.
  4. Serve burgers on gluten-free, vegan buns or on top of lettuce. Top with lettuce, tomato, onion, pickles, mustard, etc. Enjoy!

Recipe Notes

*You can sub raw garlic, if desired.

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography