Spicy Black Bean Burgers
With just the right amount of spice and rich flavor, my Spicy Black Bean Burgers make an easy and delicious family dinner. I make them with black beans, spices, and oat flour, and they come together quickly in under an hour, cooking up perfectly on the stovetop. Gluten-free and completely plant-based, they are always a favorite whenever I serve them.
Servings: 4 burgers
Calories: 359kcal
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
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
- My #1 Secret Tip for making these spicy black bean burgers is to always chill the patty mixture before cooking. Chilling allows the oat flour and flax egg to absorb moisture, which helps everything bind together for a firmer texture. It also keeps the patties from overcooking on the outside before the inside is fully done, making sure they cook evenly every time.
- Don't overcook: I always keep an eye on the patties while cooking because overcooking dries them out, making them crumbly and less enjoyable to eat. A few minutes on each side is all they need to stay firm yet tender.
- Grease the pan: A lightly oiled pan not only prevents sticking but also gives the patties that perfect caramelized crust. I always make sure my pan is well-greased before cooking for the best results.
- Don't overprocess the black bean mixture: I blend the mixture just enough to combine the ingredients while keeping some chunks for texture. This helps the burgers hold together while still giving them that hearty bite.
- Check the moisture level: The mixture should be slightly moist but not too wet. If it feels too soft, I simply add a little more oat flour to help bind everything together.
- Alternative Cooking Method: To grill these patties, I preheat the grill to 400 degrees Fahrenheit and spray a large piece of foil with cooking spray. I place the patties on the foil and set it directly on the grill, cooking for about eight minutes per side. Flipping them carefully is key to keeping them intact while they cook to perfection!
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