Sunday, November 25, 2012

Spicy Black Bean Burgers

Tay is always wanting me to make vegetarian food. Lately she has really wanted black bean burgers. When I started thinking of how to make them I decided that I wanted them to be SPICY. I have been waiting to make these for weeks now and finally had the time. One thing I really love about these burgers is you could easily double the recipe and have them in the freezer ready to go! Quick and easy dinner for the weeknights.

Spicy Black Bean Burgers

Yield: 6 - 8 1/2 inch burgers
Preparation: 2 hours 30 min
Cook: 15 minutes


Black Bean Burgers
  • 2  15 ounce cans of black beans
  • 1  Red bell pepper
  • 1  Serrano chili
  • 1/2  Cup chopped green onions
  • 1/4  Cup chopped cilantro
  • 4  Cloves of garlic
  • 2  Eggs **
  • 1  Tbsp hot sauce (I used Sriracha)
  • 3/4  Cup quick oats
  • 1/2  Tsp salt
  • 1/2  Tsp chili powder
  • 1  Tbsp cumin

  • 1  Avocado (may need more depending on how many burgers, 1 serves two)
  • 1  Thick slice of tomato per burger
  • 8  Whole wheat hamburger buns
  • Hot sauce mayo (in my case Sriracha mayo) recipe follows
** If you are wanting a no egg / vegan burger you can substitute flax eggs: Mix: 1 tbsp ground flax seed and 2 tbsp water in a bowl. Lightly stir then let them sit for a few minutes or until it gets goopy.

Hot sauce mayo
  • 2  tbsp hot sauce (Sriracha in my case)
  • 4 tbsp low fat mayonnaise (for the vegan option, use Vegenaise)

Combine the hot sauce and mayonnaise. Mix well. You can make as much of this as you want as long as there is twice the amount of mayo to hot sauce.



Pour both cans of black beans into a coliander. Rinse the beans thoroughly to wash all the sodium off. Place them in a bowl and mash with a fork. Set aside. Place the bell pepper, serrano chili, green onions, cilantro, and garlic in the food processor. Pulse until finely chopped. Add the oats, salt, chili powder, cumin, and eggs. Pulse until well combined. Combine this mixture with the beans. The mixture will be slightly wet, but should hold together enough to form patties. If it is too wet chill it and/or blend in an additional tbsp of oats).

Line a cookie sheet with wax paper (or lightly spray foil with olive oil). Form patties with your hands. Place the formed patties in the freezer for 2 hours. The more frozen the patty, the easier it will be to cook. After two hours, you can either start to cook them up or place them in tupperware to store.

To cook the burgers, heat up the grill or grill pan to medium heat and spray with oil. When the pan/grill is hot, place the burgers on it. Let the burgers sit for 4 - 5 minutes. Flip and let cook for another 4 - 5 minutes.

Make your burger by spreading a little mayo on a toasted bun. Place the burger, a thick slice of tomato, and a few avocado slices on top. Enjoy!!

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  1. I just found your blog! These burgers look great. I am always looking for a new black bean recipe to try!

  2. These look wonderful! I love ordering veggie burgers at restaurants, but rarely make them at home - will have to give them a try soon because yours look like they turned out wonderful!

    1. I didn' make them much either, but they are so easy. It has opened a whole new world of possibilities. :-)

  3. I love black bean burgers and your recipe looks awesome! I always have trouble getting mine to stick together, but yours are perfect. :)

  4. This looks like something I would love love love! I have to try it!

  5. Yum, I love veggie burgers. I have never made them with black beans before. I am a sucker for butter beans or chickpeas. Will have to give it a go. You must always put beetroot on a burger too, it might be just real Aussie to do that.

  6. Very cool. I like the addition of oats, rather than just ordinary bread crumbs, in here to give the burgers some more body, whole grains and fill-up factor.

  7. I love a good homemade black bean burger. These look fabulous!