Spicy Black Bean Burgers

Spicy Black Bean Burgers

I love a good veggie burger, but my restaurant veggie burger experiences have almost always let me down. The alternative is the store-bought and frozen variety, and again I’ve yet to get super excited about these options. So I put one together that is hearty, delicious, a little spicy, and extremely healthy! (Check out the nutrition info below!) My kids just love these black bean burgers; serve with sweet potato fries and a green salad on the side for a quick, easy, and nutritious family meal!

1 TBL flaxseed meal
1/4 cup water
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into small pieces
1/2 onion, cut into small wedges
3 cloves garlic, peeled
1 TBL chili powder
1 TBL cumin
1 TBL Thai chili sauce, or your favorite hot sauce
1/2 tsp salt
Fresh ground pepper to taste
3/4 cup plain bread crumbs

Combine flaxseed meal and water in a jar with a tight-fitting lid and shake vigorously for 15 seconds. Set aside to thicken.

In a large bowl, mash black beans with a masher or large fork until thick and pasty.

Combine green pepper, onion, and garlic in food processor and blend until chopped well.

Add chopped vegetables, spices, flaxseed mixture, and bread crumbs to mashed black beans and mix well to combine. Depending on the type of bread crumbs used, you may have to add more. You want your burgers to hold together on the grill, but you don’t want them too dry!

Form into 5 patties and grill 7-8 minutes per side.

  • Tip: After forming your patties, refrigerate for an hour or two so they’re nice and cold going on the grill. They’ll hold together better!

Servings: 5 burgers
Per serving: 380 calories (27 from fat), 3g total fat, 0.6g saturated fat, 0mg cholesterol, 179mg sodium, 68.5g total carbohydrate (15.8g dietary fiber, 3.8g sugar), 22.1g protein, 17% vitamin A, 33% vitamin C, 16% calcium, 35% Iron

  • Good points: Low in saturated fat and sodium, no cholesterol, high in dietary fiber, manganese, magnesium, potassium, and thiamin
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  1. Thank you for sharing this recipe. These burgers are really, really good! Next time I’m going to make a double batch and stash a bunch in the freezer.

    By the way, I’ve had good success freezing the patties and then taking them directly from the freezer to the grill, cooking about 8 minutes/side.

    • Thanks Greg! Great tip on freezing the patties, they probably hold together pretty well that way too!

  2. Hi, I have been vegan for 7 days now, I was on a Paleo type diet for a few years, and lost a lot of weight and generally felt better and have not been ill since I stopped eating processed foods. However, I still had allergies and low energy, and thought about giving up dairy to see if that was the culprit. Instead I have gone one step further and decided to give up all animal products. After just a week I know I have taken a step in the right direction, after forsaking starchy foods for such a long time, for the first time in many years I feel satisfied. I don’t miss meat in fact the thought of eating it again disgusts me now. I just made these burgers for my husband and I and they were delicious and very easy to prepare. Thank you x

    • That is awesome Maggie! Thanks for sharing your story! I have been vegetarian for many, many years, vegan for a few, have run several marathons and even completed an IRONMAN this year, all on a plant-based diet! For me it is the only way to go!

  3. I just made these and they were great! I changed out bread crumbs for oatmeal because I didn’t have any and it was still great despite being a little mushy! These are so good and so cheap. Perfect combo!

    I topped it off with a little siracha for a bonus!


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