Spicy Black Bean Burgers

Introducing my spicy black bean burgers – perfect for summer cookouts, family dinners, and loved by vegetarians, vegans, and anyone who follows a plant-based diet! These hearty patties hold together well and can easily be cooked on the stovetop. Packed with flavor from the chipotle chile powder, they’re a delicious option for any occasion!

If you’ve never made homemade veggie burgers before, you have to try this recipe at least once. They are super easy to make, and my version tastes even better than the Morningstar Farms Spicy Black Bean Burgers, which I ate all the time as a kid.

I love how hearty this burger patty is when you bite into it! It holds together so well that it mimics a classic burger in texture.

I also like controlling the spice and heat level depending on who I’m serving it to. My husband likes a lot more heat, so I’ll use more chipotle chile powder in his patty, while my kids are spice-sensitive, so I just reduce the chipotle in theirs and they gobble it up!

Serve these spicy black bean veggie burgers with homemade air fryer sweet potato fries or parmesan truffle fries on the side for the perfect pairing. Get ready for this recipe to become a regularly requested one in your house, just like it is in mine!

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🥘 Ingredients

This spicy black bean burger recipe calls for basic ingredients easily found in your pantry or your local grocery store! See the recipe card below for details on exact quantities of ingredients.

Black Beans: I use canned black beans, rinsed and drained, to save on time. You can certainly use kidney beans or pinto beans, but I like the flavor and texture of black beans the best in this recipe.

Flax Egg And Oat Flour: Instead of breadcrumbs, I use a combination of one flax egg and oat flour to bind these patties together. While breadcrumbs can work, I use oat flour because it’s a great gluten-free substitution that also happens to be higher in fiber and protein! A flax egg is a vegan egg substitute made from ground flaxseeds and water.

Veggies: I always sneak some veggies into these spicy vegan bean burgers! In this recipe, I love adding chopped red onion, garlic, bell pepper, and carrots for texture and flavor.

Spices: The star of these burgers is the chipotle pepper powder. In addition, cumin, garlic powder, onion powder, salt, and black pepper bring heat and flavor. If you don’t have chipotle chili powder, you can also use a diced chipotle pepper. For a less-spicy option, I recommend using a seeded and diced jalapeno pepper.

Whole Wheat Burger Buns: I like whole wheat buns for added fiber, but you can use any type of burger buns you like! For a gluten-free option, use gluten-free buns.

Tahini: I made a creamy sauce out of tahini, garlic, lemon juice, water, and salt to top these burgers. Think of it like a substitute for mayo, but you could certainly use vegan mayo or my non-dairy sriracha mayo if you wanted to!

🔪 How To Make Spicy Black Bean Burgers

Making homemade bean burgers is quite easy, just make sure to follow my tips to get a perfect burger every time. Here is how to make these spicy veggie burgers from scratch:

Make Your Flax Egg: The first thing I always do is mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.

Saute Burger Base: Then while the flaxseed is resting, I’ll start making the spicy burger patties. In a large pan over medium-high heat, I’ll add 1 teaspoon of olive oil, and then I’ll toss in the onion, garlic and carrot, and red bell pepper. Sauté for 5 minutes or until onions are translucent and carrots begin to soften a bit.

Add Spices, Blend Mixture: Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper. Using a food processor, high powered blender, or potato masher, mash black beans until well blended and just a few bean chunks remain. Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. At this point I always taste the black bean mixture, adjust seasonings and add additional salt and pepper if necessary.

Make The Patties And The Sauce: The next step is to divide the mixture into 4 patties. Put on a plate or baking sheet lined with parchment paper, and cover with plastic wrap, place in the fridge for 10-15 minutes. While the burgers are in the fridge firming up, make the creamy sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt. For an even spicier sauce, I’ll sometimes add chipotle chile powder to the sauce as well!

Cook The Patties: After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray, or vegetable oil. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.

Assemble Burgers: Place on buns and add your favorite burger toppings. I always use tomato, avocado, red onion and sauce, and then I’ll add a variety of other toppings based on what I’m in the mood for. See my burger topping ideas below for some of my favorite combinations!

Alternative Cooking Method

While I do recommend pan-frying these burgers, you can also make these spicy vegan black bean burgers on a grill if you’re at a cookout and don’t have access to a stove! To grill these patties:

1. Preheat your grill to 400 degrees F.
2. Spray a large piece of foil with cooking spray.
3. Add your burger patties onto the foil.
4. Place the foil with the patties directly onto the grill. Cook for about 8 minutes on each side. You will have to flip the patties very carefully to ensure they don’t fall apart.

📖 Variations

I’ll show you how to customize this spicy bean burger recipe in a few different ways! Here are some of my favorite variations:

Black Bean Burgers With Chipotle Mayo: Substitute the tahini sauce for simple chipotle mayo to amp up the spice. Add a bit of lime juice for some acidity.

More Spice: For a super spicy black bean burger, I will add up to a couple of teaspoons of adobo sauce to my burger patty mixture. Green chiles are also a great option for adding heat. Feel free to adjust the heat based on your preferences!

Brown Rice: Instead of adding oat flour to hold these burgers together, you can use a 1/3 cup of cooked brown rice. They will still be gluten-free! Note: Almond meal will also work in place of oat flour as a GF option.

For Kids: First, I always let my kids pick out their own toppings and sauces, because it’s fun for them! I also remove the chipotle chili powder from the kids’ patties, and add it to the adults’ portion only.

🍅 Burger Topping Ideas

I love putting all kinds of toppings on my spicy bean burgers. From crunchy veggies to creamy sauces – there are so many options! Here are some fresh toppings and flavorful sauces to try:

• Avocado slices
• Red onion
• Baby spinach or romaine lettuce
• Tomato slices or tomato jam
• Slices of jalapeno peppers
• Roasted red peppers or sliced bell peppers
• Pickles
• Vegan cheese or pepper jack cheese slices
• Ketchup
• Sriracha
• Mayo
• Vegan BBQ Sauce
• Salsa: Regular salsa is great, but for a twist try avocado salsa, Chipotle corn salsa, or my pineapple pico de gallo!
• Healthy guacamole (or try my edamame guacamole)

🍽 Serving Suggestions

Along with your favorite burger buns, I like to serve a variety of side dishes with these burgers for a complete meal. Sides that go great with these burgers include:

• Air fried sweet potato fries
• Air fryer frozen French fries or fried potatoes and onions
• Air fryer carrots
• A light soup like this vegan asparagus soup
• A hearty salad like this roasted cauliflower salad or spinach and arugula salad

🧊 Storage Directions

Fridge: Allow burger patties to cool completely before transferring to an airtight container. I always store the patties, buns, and toppings in separate containers, so that the burgers don’t get soggy. Burgers will keep in the refrigerator for up to 4 days.

Freezer: I recommend freezing the patties after you have cooked them. To freeze, wrap each cooked black bean patty in plastic wrap and transfer to a freezer safe bag. The patties will keep in the freezer for up to 2-3 months.

Reheating: When ready to reheat, thaw the frozen burger overnight in the refrigerator. Heat for 2-3 minutes on each side on a non-stick skillet over medium heat. You can also reheat these directly from frozen on the stovetop.

❓Recipe FAQs

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🎥 Watch How to Make It

https://youtu.be/24CesCj8ZJM

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4.95 from 20 votes

Spicy Black Bean Burgers

Spicy black bean burgers are protein packed and perfect for summer cookouts, barbecues and easy family dinners! Great for vegetarians, vegans, and anyone who follows a plant-based diet.

Prep Time15 minutes mins

Cook Time15 minutes mins

Resting time15 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 4 burgers

Calories: 359kcal

Author: Anjali Shah

Ingredients

For The Burger Patties:

• ▢ 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
• ▢ 1 tsp olive oil
• ▢ ½ red onion finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 large carrot shredded
• ▢ ½ cup red bell pepper diced
• ▢ 15 oz can black beans
• ▢ ¼-⅓ cup oat flour gluten free if desired
• ▢ 1 tsp cumin
• ▢ ½ tsp garlic powder
• ▢ ¼-½ tsp chipotle chili powder depending on how spicy you want your burgers
• ▢ ¼ tsp paprika
• ▢ ½ tsp salt
• ▢ freshly ground black pepper

For The Sauce:

• ▢ 2 tbsp tahini
• ▢ 2 cloves garlic minced
• ▢ ½ tbsp fresh lemon juice
• ▢ 2-3 tbsp warm water to thin
• ▢ ⅛ tsp salt

For Toppings:

• ▢ 4 sprouted/whole grain or gluten free buns
• ▢ sliced avocado or 1 tbsp guacamole per burger
• ▢ baby spinach
• ▢ diced red onion
• ▢ tomato slices

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Instructions

• ▢
  Mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
• ▢
  Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
• ▢
  Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain. Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
• ▢
  Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 10-15 minutes.
• ▢
  While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
• ▢
  After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
• ▢
  Place on buns with tomato, avocado, red onion and tahini sauce. Serve with sweet potato fries or a salad.

Notes

• Be sure to let the patties sit in the fridge to allow them to come together.
• To freeze the patties, do it before cooking and separate them with parchment. Thaw before cooking them.
• To make gluten free, just use gluten free burger buns.

Modified slightly from Ambitious Kitchen

Nutrition

Serving: 1burger + bun | Calories: 359kcal | Carbohydrates: 54g | Protein: 15g | Fat: 11.2g | Saturated Fat: 1.4g | Sodium: 502mg | Potassium: 562mg | Fiber: 14.2g | Sugar: 3.1g