These spicy and juicy Black Bean Burger recipe is a fabulous vegan option for the BBQ, or bake in the oven for a comfort food supper.
If you’re dusting off your BBQ in readiness for the next Bank Holiday weekend, you might be looking for some easy veggie and vegan recipes to spice things up a bit.
Here’s a juicy and flavour-packed burger which won’t fall apart on the BBQ, and which you can make and freeze in advance. What more could you ask for?
I’ve been testing out some homemade vegan burger ideas this week, and this black bean and jalapeño combination has definitely been my favourite.
And it is all the better topped with creamy smashed avocado, alongside all your favourite burger toppings. I love mine with a bit of Vegan Coronation Coleslaw with a side of Vegan Potato Salad, (we sometimes serve this combination in the middle of winter so we can pretend we’re having a BBQ!!).
Look how quick and easy these are to make…. chuck it all in and mix, then shape into burgers.
What you need to make your Black Bean Burgers
Black beans You can use any sort of tinned bean here but I love using black beans – partly because of their lovely almost ‘meaty’ texture, but also their dark almost purple colour which makes these burgers look so appetising!
Spring onions are so fresh and give a ‘burrito bowl’ flavour to these lovely burgers.
Jalapeño slices You’re looking for little jars of sliced jalapeños that are usually in the Mexican section of the supermarket. They give both a kick of heat and a lovely pickle flavour. If you can’t find any, fresh chillis will work fine here too – use one de-seeded chilli for a mild burger, or two for a spicy one!
Breadcrumbs are what binds the burger together. People often ask how you possibly make a burger without an egg to bind it, but the combination of beans and breadcrumbs makes these nicely firm, and they don’t fall apart when cooking – bonus!
Lime gives more freshness and another taste of Mexico, as does fresh coriander.
Soy sauce gives a rich savoury ‘umami’ flavour as well as deepening the colour – you can use a low-salt version if you prefer, but I think you do need a good level of salt to bring out the flavours so add a little more as you’re combining the ingredients.
Tahini is a paste made of sesame seeds, one of the main flavours in hummus. It gives more savoury flavour to these burgers and also helps with binding. If you can’t get hold of any, any nut butter will work well in its place.
You can either mash the black beans for these burgers by hand, or use a food processor or mini chopper. They are really handy bits of kit to have in the kitchen.
For small chopping or blitzing jobs I use my Breville Active Compact Food Processor* which at £30 is a bargain and really handy for all sorts of quick tasks in the kitchen.
Or for bigger jobs or larger batches for the freezer, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!)
Can I freeze my Black Bean Burgers?
Yes! To freeze, just layer the burgers with a square of greaseproof paper or baking parchment between. You can then bake, fry or BBQ – the recipe below gives options for all three (so you can enjoy them whatever the weather!).
⭐️⭐️⭐️⭐️⭐️ “Made these last night, they were so good. My carnivore partner had homemade beef burgers, then ate half of one of these and said mine tasted far superior, win!” Penoir
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
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Black Bean Burger with Jalepeños
- 2 tins black beans,(400g each) drained and rinsed
- 4 spring onions
- 12-14 slices jalapeño (from a jar)
- 175 g breadcrumbs (crumbs from 4 slices of bread)
- 1 lime juice and zest
- 2 tsp ready chopped garlic / garlic purée (or 2 cloves fresh garlic, peeled and chopped)
- 20 g fresh coriander finely chopped
- 2 tbsp soy sauce
- 2 tbsp tahini
- salt & black pepper
- Tip the black beans into a food processor and pulse a few times until they are crushed but not totally puréed. (Alternatively, smash them with a potato masher). Tip into a large bowl.
- Trim and finely chop the spring onions, and chop the jalapeño slices. Add both to the bowl, followed by the breadcrumbs, lime zest and juice, garlic, coriander, soy sauce and tahini. Season with salt and pepper.
- Mix the ingredients well until fully combined, then roughly divide into 5-6 pieces (or 7-8 for smaller burgers).
- Use a burger press or shape the burgers by hand, then place on a baking tray covered in baking paper and refrigerate (or freeze) until required.
- TO BBQ: Brush each side with a little oil and cook for 5 minutes on each side.
- TO OVEN BAKE: Brush each side with oil and cook at 190°C / 375°F / Gas Mark 5 for 20 minutes.
- TO FRY: Fry in a little oil for 5 minutes on each side.
- Serve in a bun with smashed avocado, tomato slices, lettuce, red onion, gherkins or a slice of dairy-free melty cheese and plenty of ketchup.
I’m linking this recipe with two blogging challenges:
- Meat Free Mondays hosted by the lovely Jac at Tinned Tomatoes
- CookBlogShare hosted this week by Recipes Made Easy