Spicy Vegan Black Bean Burgers

black bean burner on bun with lettuce, tomato, onion, pickles, and avocado

Who doesn’t love a good burger?

Give it all the right toppings and pair it with some homemade fries and you are in heaven! 

It’s the perfect comfort food and the perfect party food! 

And because I think that a good black bean burger should be a staple recipe in your back pocket, I created this recipe and tweaked it to perfection! 

The main tool you need to prepare your bean patties is a food processor. If you don’t have a food processor you can of course mash everything together with a fork.

There are two things that you do to achieve a good texture in your burgers:

  1. Leave half of the beans and half of the corn out of the food processor and stir them whole into the mixture after you process the main mixture. 
  2. Partly bake the beans in a single layer in the oven to dry them out a bit. I learned this trick from Kenji Lopez-Alt. Who doesn’t love his level of genius when it comes to food?

While your beans are partially cooking saute your onion, peppers, and garlic until fragrant. Add the tomato paste and coconut aminos and saute for a bit longer. 

Now you get to add everything to the food processor, except for half the beans and corn. 

Process the mixture until well combined but not mushy. Transfer it to a bowl, and mix in the remaining beans and corn. 

Now all you have to do is form the patties and bake!

The mixture seems wet, but I promise the end result turns out perfect. To form the patties, simply scoop ½ cup mixture out, dump it out on a cookie sheet, and flatten into a patty with your other hand. It is a quick process. 

At this point, you can bake the patties or freeze them. If you freeze the patties then you will be able to put them on the grill. You can also freeze the burgers after you bake them and reheat as necessary. I like to make a big batch to freeze so I always have some on hand to eat. 

You can change the level of spiciness by increasing or decreasing the amount of jalapenos and chipotle powder to your liking.

I used oat flour in my patties, but you could also use whole wheat flour or panko bread crumbs. They would turn out equally delicious!

burger with black bean patty, lettuce, tomato, onion, pickles, and avocado

I like all the toppings on my burger but if I could only choose one, it would be avocado. Yum! What do you like to put on top of your burgers? Let me know in the comments! And let me know if you try this recipe. 

If you are looking for some delicious sides to eat with your burgers, check out this recipe, and this recipe. Enjoy!

Black Bean Burgers

Knock-your-socks-off good! A little spicy with great texture. Enjoy grilled or baked.


  • 3 cans black beans
  • 1 onion diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup red bell pepper diced
  • 1-2 jalepenos depending on how spicy you want it
  • 3 cloves garlic minced
  • 1/2 can tomato paste
  • 1 tbsp coconut aminos
  • 1 cup corn
  • 3/4 cup oat flour
  • 1 can green chilies
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chipotle powder
  • 1 tsp paprika
  • 1/2 tsp tumeric
  • 2 tsp dried cilantro
  • 2 tbsp cornstarch
  • 2 tbsp water


  • Preheat oven to 325 degrees.
  • Rinse and drain the black beans. Then spread them out on cookie sheet and bake for about 10 minutes. *see notes
  • Combine cornstarch with water and set aside.
  • While the beans are cooking, saute your onion, peppers, and garlic in a little oil or water until soft and fragrant.
  • Add the tomato paste and coconut aminos to the onion mixture and saute for a few more minutes.
  • Add the onion mixture, oat flour, green chilies, spices, cornstarch mixture, half the black beans and half the corn to a food processor and combine.
  • Gently mix in the remaining black beans and corn. *see notes
  • Form into patties and bake 375 degrees for about twenty minutes. Flip half-way through. *see notes
  • You can also grill these on medium to high heat for about 8 to 10 minutes on each side. Either freeze them (can be frozen partially) so they hold their shape on the grill, or use a flat surface such as a grill sheet.
  • Enjoy with your favorite toppings!


  • You don’t want to dry the beans out completely in the oven, just enough to give your patties a better texture. This step is optional if you don’t have time, but worth it if you do. 
  • I had to mix in the remaining black beans and corn in a separate bowl as my food processor wasn’t big enough. 
  • I use a measuring cup to scoop out the patties and then just flatten with my hand. 
  • When I use a silpat I don’t find it as necessary to flip during the cooking process but if I use parchment paper then I will flip half way through. 
  • You can freeze these either before or after you cook them. I usually freeze them before and put them directly into the oven from the freezer and they turn out great. Just cook them for a few minutes longer than the normal time. 



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