Black Bean Burger Recipe
Burgers are one of my favorite meals, but if you’re vegetarian or trying to cut back on your meat intake, your options are limited. They tend to be either over-processed soy patties or mushroom burgers.
That’s not the case with this Black Bean Burger recipe. Because they’re made with fiber-rich black beans, these burgers will keep you full for hours. They’re also packed with quinoa, coconut and almond flours plus flaxseed meal, so they’re gluten-free with no icky fillers.
These black bean burgers are also bursting with flavor, because they’ve got a variety of seasonings, plus jalapeno, onions, peppers and cilantro cooked right in the patty. Trust me when I say that you won’t miss the beef in these burgers. Let’s make them.
We’ll start by preheating the oven for 350 F. In a food processor, add in the onions, carrots, bell peppers, jalapenos and cilantro and blend for 2–3 minutes. How good does that smell?
Next, add in the black beans, salt, pepper, spices, flax seed meal and the flours. Once the mix is smooth, transfer the black bean burger mix to a mixing bowl. Form round patties, around 1/8-inch thick and 3–4 inches wide. If you need to thicken the mix, slowly add in more almond flour.
Once the patties are formed, heat coconut oil in a medium skillet and cook the black bean burgers for 8 minutes on each side, until they’re browned. Then place the burgers on a parchment paper-lined cookie sheet and bake for another 20 minutes, flipping them half way through.
Finish off the burgers with your favorite toppings and serve on a gluten-free bun or in a lettuce wrap. I love these with sweet potato fries or turnip fries on the side. Whether you’re meat-free or not, you will love these black bean burgers.
Total Time
about 45
Serves
6–7
Meal Type
Diet Type
Ingredients:
- 28 ounces cooked black beans
- ½ red onion, sliced
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 2 jalapeno peppers, sliced lengthwise
- 1 cup cilantro, chopped
- 1 teaspoon sea salt
- 1 teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ⅛ teaspoon smoked paprika
- ¼ cup ground flaxseed meal
- ½ cup quinoa flour
- ¼ cup coconut flour
- ¼ cup almond flour
- ½ teaspoon coconut oil
Directions:
- Preheat oven to 350 F.
- In a food processor, blend the onion, carrots, bell pepper, jalapenos and cilantro on high for 2–3 minutes.
- Add the black beans, salt, pepper, spices, flaxseed meal and flours and mix on high for another 2–3 minutes.
- Transfer the mixture to a large mixing bowl.
- With your hands, form round patties 1/8 inch thick and about 3–4 inches wide.
- Add more almond flour to thicken if necessary.
- In a medium-sized skillet over medium heat, melt the coconut oil.
- Cook the burgers for 8 minutes on each side, until they are browned.
- Transfer burgers to a baking sheet lined with parchment paper and bake for an additional 20 minutes, flipping the burgers at 10 minutes.
- Top with your favorite burger toppings and enjoy on a gluten-free bun or lettuce wrap.
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Mushy and would not hold it’s shape. Goings back to my old recipe
I’m exhausted just reading all the ingredients.
And not everyone has a food processor.
Sorry to be a debby-downer, but for those of us on a fixed income or are poor (or both), foods like this aren’t an option, much as we’d like them to be.
These can be made so cheaply and once you have the spices they can be used in many more dishes and can be found at Aldi for CHEAP! One bag of dry beans cost under 2 dollars and will make way more than you need. I got my quisinart from Facebook marketplace used for $10. The trade off is literally your health.
That’s how I feel. get so discouraged whenever I look for healthy recipes because the list of ingredients (most of which I don’t have) is long as is the time to make the food. I’m still hoping to gather all these ingredients and eventually give this a try.
I haven’t tried these yet, but plan to half the recipe on my first try. I’m also wondering if allowing it to sit for 15 min before forming the patties would help thicken them, since coconut flour absorbs a lot of moisture. I’ll try to remember to let everyone know if that works or not!
What could I substitute the quinoa flour for?
they dont sell it around here (south of Mexico)
Any chance not to use all the flours and I read some comments that mushrooms are not good because like yeast it’s fungi.
I like to use Panko and oatmeal, crackers (GF if needed) or anything dry that would soak up moisture.
Mushrooms are a superfood that have life extending qualities, just be sure to heat for at least 60 seconds to neutralize the Agaritine.
Could these be prepared and frozen either before or after cooking? That might make them less time-consuming in the long run.
Do you cook the onions and carrots before put them on the food processor? As some of the comments I found it a bit time consuming to ma it. I think that you don’t need to dice everything if you are going to purée it in a food processor.
I do not own a food processor so before I attempt this seemingly perfect alternative, please advise if a blender might do the trick with blending… I must also confess that I am NOT a food aficianado and appreciate all the tips and ideas you all post! Thanks in advance for your help!
I put 2 eggs and fell apart anyway
Yes just add chia seeds or psyllium husks to soak up excess moisture and bind together
This is just the recipe I was waiting for!!! I had some cooked black beans in the fridge, and this recipe came to my inbox at just the right time. I also am a fan of Smashburger’s Black Blean burgers. However, I think there are some less than desirable ingredients in those. These smell amazing. Can’t wait until they are out of the oven so I can eat one. Many thanks for this recipe and ALL the wonderful information on this your website. What a blessing! Thank yor, Dr. Axe!!
Blessings,
Katie
Too many ingredients to be convenient. And expensive. All those different flours are expensive. An occasional burger wouldn’t hurt unless of course you are a vegetarian . I guess I would just eat salads.
omit the flours, just use the amount listed of flax and add an egg. They are great!
Yes – this was my comment as well.
And all the different flours – Unless you use them on a regular basis, it’s way too expensive to buy them just to use that little bit, and then, what? The rest of them are sitting there forever.
I’d like to get more into cutting back on meat, but between the number of spices that are called for in most of the recipes, the cost of the ingredients, and needing a food processor (which I absolutely can’t afford), it’s just not a reasonable option.
I need a binder and a substitute for black beans. My Dh is allergic, and other beans while not as ER inducing have less than pleasant side effects. Soaked and soaked and soaked, nothing helps!
If you can’t eat black beans, then why are you even looking at a black bean recipe? Asking someone to substitute the main ingredient is a bit much!
If you’re not opposed, 1-2 well beaten eggs can help bind the bean burgers
What could I replace almond flour with? I have a tree pollen allergy, so anything besides peanuts and coconut are out of the question for me.
I’m interests in the nutritional values for your recipes.
May I have the info for the Crispy Orange Chicken. I need calories, sugars, carbs, fat, saturated fat, fiber, and protein.
Thanks!
You might get it faster by putting all ingredients into myfitnesspal app.
I made these also. Wonderful smell and flavor but to wet and had a hard time making into patties….good recipient but needs something so they stay together better and need to be drier
You can use egg to keep them togather
I just made these, and though they are delicious, they require too many steps to cook, and they fell apart like broken cookies when I tried to flip them for the baking portion.
I wondered about that – from the picture in the article, they looked like they were dehydrated!