This is the most delicious Black Bean Veggie Burger that I have ever had, hands down. I have been eating a vegetarian diet for over 10 years and over those 10 years I have had A LOT of veggie burgers. There are a million veggie burger recipes out there but this is my absolute favorite. These Black Bean Veggie Burgers have an incredibly delicious, smoky, BBQ flavor that will satisfy even the most die-hard meat eaters 😉
If you are looking for a veggie burger that will hold up to being thrown on a BBQ, this is it. They have a wonderfully soft, flavorful texture that is melt in your mouth good. If you prefer to pan-fry these burgers, then go for it. I have cooked these veggie burgers both on the BBQ and in a skillet over the stove and they are excellent either way.
How do I make it?
I can’t even take credit for this recipe because it was created by Minimalist Baker. There is really nothing I would change about this recipe. It is perfect.
When you look at the recipe instructions, they look long and intimidating but trust me when I say that these Black Bean Veggie Burgers are actually VERY EASY to make. The ingredients get thrown in a food processor and then you form them into patties. It’s that simple.
Make a double batch
To make it even easier for next time, I like to make a double batch of these veggie burgers and then freeze the extras. That way I have delicious, homemade veggie burgers whenever I want them! And you should know that these taste just as good after being frozen and reheated as they do freshly prepared. I have done it a million times!
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Easy Grillable Veggie Burgers
Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
- 1 cup cooked brown rice*
- 1 cup raw walnuts (or sub bread crumbs)
- 1/2 Tbsp grape seed or avocado oil plus more for cooking
- 1/2 white onion 3/4 cup, finely diced
- 1 Tbsp each chili powder, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper plus more for coating burgers
- 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
- 1 1/2 cups cooked black beans*, well rinsed, drained and patted dry
- 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce
Cook brown rice according to package directions.
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool.
In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.
*Prep time does not include cooking rice. *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture.
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).