Thick, hearty, flavorful Vegan Black Bean Burgers made with simple ingredients! This tasty plant-based burger provides you with tons of nutrients and protein in each patty and are completely gluten-free!
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Black Bean burgers are in my weekly rotation for meal prepping. They are tasty, super versatile, and provide tons of meal options.
Of course you can simply enjoy the black bean burger with a bun and a side of fries, the traditional burger way, but I like to spice things up! I enjoy my burger placed on a salad to provide extra protein, or for breakfast with sautéed spinach, potatoes, and hummus for a tasty bowl (and my boyfriend throws an egg on his for the extra breakfast feel).
There are so many ways you can enjoy these Black Bean Burgers!
First, you slice your mirepoix, the carrots, celery, onion, and mushrooms. Then, you roast the vegetables for about 20 minutes to dry out the vegetables and also get them caramelized to bring out their delicious taste.
Once your vegetables are roasted, add the vegetables, seasonings, black beans (rinsed and drained) to the food processor. To note: It is important that the black beans are drained as much as possible to avoid having too much moisture in the patties.
If you do happen to have some moisture in your burgers, you can add cooked quinoa or rice to help absorb any excess moisture. I recommend adding no more than ½ of a cup.
Once the black bean mixture is complete, begin forming patties. I like to make my patties at least 1 inch thick to resemble large burgers. I tend to get about 7-8 burger patties from the mixture. You can always play around with the size and quantity to suit your liking!
After the patties are formed, simply place these burgers in the oven for 25 minutes, gently flipping halfway through!
You can enjoy these delicious Vegan Black Bean Burgers on Meatless Monday and throughout the week!
Vegan Black Bean Burgers
- 2 15oz cans of Organic Black Beans, rinse and drained
- 2 Large Carrots, sliced
- 1/2 Onion, chopped
- 2 Celery Stalks, chopped
- 10 oz Mushrooms, sliced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Sea Salt
- 1/2 cup Quinoa or Brown Rice (optional)
- Preheat the oven to 400°F
- Slice the mushrooms, carrots, celery, and onion and transfer to a parchment lined baking sheet. Roast the vegetables for 20 minutes.
- Add the roasted vegetables, seasonings, and drained black beans to the food processor. Make sure black beans are well drained to avoid adding too much moisture to the burger. Blend for 1-2 minutes, or until all the ingredients are incorporated and the mixture is mostly smooth with some texture. If the mixture has too much moisture (is not thick and does not hold shape when forming patties), add cooked quinoa or brown rice and blend for 1-2 minutes until smooth.
- Once the black bean mixture is complete, begin forming patties. The mixture should make 6 to 8 patties.
- Place the patties on a parchment-lined baking sheet and bake for 25 minutes, gently flipping halfway through.
- Serve on your favorite bun with lettuce, tomato, and avocado. Enjoy!
- These Vegan Black Bean Burger can be stored in the fridge in an airtight container for up to 5 days.
- To reheat, simply warm in a skillet over medium heat. Warm each side for 3-4 minutes. (add 1 tbsp Olive Oil to the skillet if needed)