Black Bean Burgers
Sometimes you just need a big hearty burger and this Plant Based Black Bean Burger is the one to satisfy that craving. Packed with flavor, hearty enough for even the most robust appetites and perfect for batch cooking and freezing. This recipe is proof there is nothing Impossible about making a delicious plant based burger.
Ingredients
- 1 onion diced
- 14 ounce black beans canned
- 2 tablespoons salsa
- 2 tablespoons tomato paste
- 3 tablespoons flax meal
- 1 ½ tablespoons psyllium husk powder
- 2 teaspoons lime juice
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- ½ cup oat flour
- 2 teaspoons Bragg liquid aminos or low sodium soy sauce
- cracked pepper
Instructions
- Preheat oven to 400°F.
- Sauté onions until lightly browned.
- Add all ingredients to a food processor and pulse until mixed well.
- Form into 4 paddies.
- Place on a parchment lined baking tray and bake for 25 minutes.
- Flip and bake for another 10 minutes.
Nutrition
Calories: 218kcalCarbohydrates: 37gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 504mgPotassium: 574mgFiber: 13gSugar: 3gVitamin A: 416IUVitamin C: 8mgCalcium: 75mgIron: 3mg
I don’t have psyllium powder, not even sure what it is. If I omit this will it make a big difference in the recipe?
You can omit it. The burgers just won’t be quite as firm.
I substituted tapioca flour (1 tbsp to 2 tbsp water)
I love this recipe. Recently, I looked up psyllium to find possible substitutes. Wheat bran is one of them, and the recipe turns out great with it. Gluten-free choices like psyllium are unnecessary for most of us, so wheat bran is a very convenient option.
Hi Jill will they be ok if you frozen them after you bake them
Yes
What kind of rolls do you use for these? I am anxious to try them, but am looking for rolls. Thank you. Enjoy your show so much!
Unfortunately I don’t have a great recommendation. It seems like almost all the store bought gluten free rolls that I have found still have non- vegan ingredients.
The first time I made these burgers (and I have made them several times because I love them) I made rolls from one of your recipes.
hi jill i just made the kale potatoe bake for our church small group luncheon and it was a hit !thank you !!!!
Thank you. I found your site recently, and love the videos and delicious healthy recipes. I was thinking of substituting ground flax or ground chia seeds for the psyllium, since that is what I have in my home now. Which do you think might work better?
flax
Are the black beans drained and rinsed?
yes
Very nice! I’ve now made these twice with minor changes (lemon juice instead of lime, an extra tbsp of flax meal to replace the psyllium powder, any canned NSA bean, and low sodium soy sauce). I make my own whole grain bread (whole wheat, oat flour, almond flour, and vital wheat gluten) at 75% hydration and autolysed after fully hydrating all the flour. It rises beautifully. I shape the patties to match the bread slices.
Can apple cider vinegar be used instead of balsamic?
yes
Hi Jill, I made these and were great, I wonder how they would be on a grill? John
I think they would do great on the grill
Hi Jill,
I’ve made these twice already…delicious. however, I did try to freeze them and it didn’t work out so well. Should I cook them before freezing? Thanks!
Gina
Yes, they should be baked first before freezing.
Hello Jill & Family ~
I’ve been with you since the beginning and have made so made of your delicious recipes….thank you!
I made your “Black Bean Burgers” and added a 1/4 cup cooked Wild Rice that had been lightly diced up in my mini food processor after cooking and cooling it, to the mix.
Came out delicious ?.
I like the “meaty” texture from the brown rice.
Your recipe is very tasty, thank you for sharing.
CJ from Texas
Jill seems to not understand that white flour = sugar when digested. Like, pure sugar. You should be using a sprouted grain bun. One without sodium added for that matter. Flour is sugar.
There is no white flour in my recipes. I only use oat flour or buckwheat flour
Hi Jill, I’m eager to try these burgers but I discovered that my flaxseed meal is bug-infested! What can I use as a substitute? Thanks.
ground chia seed
Thanks, will try the chia.
burger seems to have a high sodium count (502), how to reduce the sodium?
It may not actually have that much sodium. I’ve seen Jill say, elsewhere on the site, that the nutrition data is auto generated. She doesn’t add salt and recommends no-salt added beans and tomato paste. I looked at my Braggs and it says 320 per tsp so that’s 640 for 4 burgers (160 each). Check the salsa you use too.
Vegetable broth in place of the soy sauce should work well or omit.
Can these be grilled or sauteed? The idea of baked burgers just doesn’t appeal to me.
I haven’t tried grilling them or sautéing them because I don’t use oil but I think they would work either way
Correction: when doubling the recipe, should read makes 8 Pattie’s, vs 4
If I were to use black beans that I cooked from dry, approximately how much would I use for this recipe? Thanks
1 1/2 cups cooked black beans.
Hi Jill,
I am a follower of all your recipe’s. Was looking for a good burger to make on the 4th of July. Looks great and can’t wait to make it.
Thank you,
Susan
I love that this uses canned beans instead of starting from scratch, so it is quicker. Wonder what it would be like with other beans or even lentils as the base? Thanks for having so many gluten free vegan options! -Laurie