Best Veggie Burger Black Bean

My go-to veggie burger has saved so many weeknight dinners when we need a quick and hearty meal that still feels special. The texture comes out meaty and satisfying from an irresistible blend of beans, grains, and veggies with the smoky touch of paprika. With a batch of these burgers, you can feed a crowd or stock your freezer for busy days.

I first tried this burger mix years ago for a family barbecue and honestly we never looked back. No store-bought patty ever comes close.

Ingredients

• Cooked black beans: for a satisfying meaty base and plant protein choose beans that are tender but not mushy
• Cashews or sunflower seeds: add crunch and healthy fats pulse lightly for best texture use raw unsalted nuts if possible
• Cooked brown rice or quinoa: helps bind and adds a nutty heartiness always fluff the rice or grains to avoid soggy patties
• Ground flax mixed with water: makes a vegan egg replacement and holds everything together fresh ground flax gives the best binding
• Fresh parsley: brings brightness and freshness chop finely for best distribution
• Shredded carrots: add moisture texture and a touch of sweetness select firm vibrant carrots
• Bread crumbs or gluten free alternative: for structure and crisp outside look for day old or lightly toasted for best texture
• Green onions: for mild punch and color chop just until tender for no overpowering bite
• Smoked paprika and chili powder: infuse flavor with smoky depth and gentle heat try Spanish paprika for a deep flavor
• Salt: to intensify all the flavors and balance the earthiness use fine sea salt for easy mixing
• Optional easy burger sauce: with vegan mayo ketchup and pickle relish is a tangy classic to tie everything together

• You can get creative with toppings and buns to match your taste

Step-by-Step Instructions

Make the Flax Egg:

Mix ground flax and water in a small bowl stirring well and let it thicken while you prepare the rest

Mash the Black Beans:

Add drained beans to a large bowl and mash well with a potato masher or fork leaving about a quarter of the beans mostly whole for hearty texture

Prep the Nuts or Seeds:

Pulse cashews in a food processor to breadcrumb size or chop by hand and add them to the beans

Mix Everything Together:

Pour the thickened flax mix and all remaining ingredients into the bowl with beans and nuts Stir really well with a sturdy spoon ensuring no dry spots remain

Form Patties:

Use about half a cup of the mixture for each burger Shaping firmly into thick round patties about three quarters inch thick helps them keep together when cooking

Cook on the Stovetop:

Heat two to three tablespoons of oil in a skillet over medium heat Add up to four patties and let them cook untouched for about four minutes until golden and crisp Before flipping gently loosen the bottom with your spatula Then cook the second side another three to four minutes Transfer to a paper towel lined plate

Bake in the Oven:

Line a baking sheet with parchment and preheat your oven to three hundred fifty degrees Fahrenheit Arrange the patties and bake for twenty minutes Flip them over and bake another fifteen minutes Remove when edges are crisp and centers are firm

Grill the Patties:

If grilling chill the formed burgers for at least thirty minutes to help with handling Heat your grill to medium high Brush each patty with oil and grill for four minutes on each side until marked and heated through

Make the Easy Burger Sauce:

Whisk together vegan mayo ketchup pickle relish sugar vinegar and black pepper in a bowl Keep chilled until ready to use

Assemble and Serve:

Layer burgers on buns with lettuce tomato red onion sauce and your favorite extras Serve warm and enjoy every bite

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One of my favorite things is using smoked paprika for that hint of BBQ flavor My kids love helping shape the patties and I always double the recipe because leftovers disappear fast after school

Storage Tips

Cooked veggie burgers last up to four days in the refrigerator Store them in a sealed container with parchment in between so they do not stick For freezing wrap each patty individually and place them in a freezer bag or airtight container They reheat well in the oven or on the stove from frozen or thawed

Ingredient Substitutions

Feel free to swap the black beans for kidney beans chickpeas or pintos Use any cooked whole grain you have even white rice for a lighter texture For a nut free option sunflower seeds or pumpkin seeds are great or just leave the nuts out and up the breadcrumbs a bit Flax can be swapped for chia seeds or use your favorite egg replacer

Serving Suggestions

Pile your burgers high with fresh greens ripe tomato crispy onion and your favorite spreads Classic burger sauce is always a win or try avocado sriracha vegan mayo or barbecue sauce They are great both on a bun or served lettuce wrap style alongside roasted sweet potatoes or slaw

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Cultural and Historical Notes

Veggie burgers have evolved since their natural foods café beginnings Now plant-based patties suit all sorts of palates thanks to global influences and better techniques This recipe honors the homemade tradition with wholesome accessible ingredients and tastes far heartier than those early versions

Frequently Asked Questions

→ What are the main ingredients in the patties?

Main components include black beans, brown rice or quinoa, nuts or seeds, shredded carrots, green onions, and breadcrumbs.

→ Can I make the patties without nuts?

Yes, substitute sunflower seeds or pepitas, or simply omit nuts and seeds altogether for a nut-free option.

→ Which cooking methods work best?

These burgers can be cooked on the stovetop for a crispy finish, baked in the oven, or grilled after chilling for easy handling.

→ Are these patties gluten-free?

Use gluten-free breadcrumbs, almond flour, or certified oats to keep the patties gluten-free.

→ How should I store leftovers?

Store cooked patties in the refrigerator for up to 4 days, or freeze individually for longer storage convenience.

→ Can other beans be used?

Kidney, pinto, or chickpeas work well as substitutes for black beans for variety or based on availability.