Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. It doesn’t sound like it should be a difficult recipe, and yet every vegetarian cook knows the deception of a food processor full of black bean sludge that can’t be made into a burger patty. And if you don’t make the veggie burgers yourself, you’re stuck with frozen patties, and those just don’t make the cut. Sure, there are plenty of other options at the BBQ – potato salad, grilled veg kebabs, halloumi cheese, salted corn, garlic bread, baked potatoes, – but I have always found veggie burgers subpar (don’t get me started on soy sausages). So it became a mission of HurryTheFoodUp to create the best veggie burger recipe. A veggie burger that we’ll truly look forward to having on the barbie. (That’s thanks to all the delicious ingredients like cumin, paprika and sun-dried tomatoes.) And so, here it is. A wonderful black bean veggie burger. That doesn’t fall apart! It holds together really well, and no longer will your vegan BBQ option be the laughing stock of the party as they slip through the grill to slowly reduce to ash in the coals at the bottom. If you’ve ever wondered how to make black bean burgers, this is the recipe for you!
Vegan black bean burgers?
During the several (many) test runs of this black bean burger recipe, one of the iterations came about when I’d run out of eggs. I hadn’t noticed until I had a full mixing bowl and a ravenous hunger, so I was determined to make the mix work, with or without the egg. And it did! It was quite simple, truth be told. I opted for a ‘flax egg’ – quick and fantastic as a binder. Flax is a good source of omega 3, too. Just mix 1 tablespoon of flax seeds with 3 tablespoons of hot water, stir, and let settle for a minute or two. You have a flax egg. That was it, and the results were perfect. Egg is/was the only non-vegan item in this recipe, so simply replace them with the flax eggs and you’re sorted – you have made your veggie burger recipe into a vegan burger recipe.
These black bean patties are an excellent source of protein
With or without the eggs, these burgers are an excellent source of protein – one of the biggest worries for vegans or vegetarians (and we should know, we’ve done countless research surveys on the topic!). The star of this recipe, black beans, are an incredible source of plant based protein. In fact just one cup of black beans contains 15g of protein! You can find out exactly how much protein you need in our High Protein Vegetarian Meal Plan.So this vegan black bean burger recipe is a fabulous source of protein in your vegan diet. If being high in protein wasn’t enough, black beans are also a fantastic source of fibre. Fibre can help to keep hunger at bay and regulate blood sugar levels, but many of us just don’t get enough of the stuff. These veggie burgers pack in 4g per serving, and this article from Harvard has some great tips on increasing your fibre intake in other ways too. Enjoy your vegetarian barbeque!
How long will these veggie burgers keep in the fridge?
After cooking, the patties will keep for around 2 days in the fridge.
How do I freeze bean burger patties?
We’ve not actually tried freezing these meatless burger patties yet, but would recommend wrapping in foil and freezing for up to 3 months. If you plan to freeze the mixture before cooking, make sure to place something like parchment paper between each patty to stop them from sticking.
Can I make the patties ahead of time?
Definitely! You can make your patties and store them in the fridge up to 1 day before you plan to cook them – perfect for making ahead of a BBQ.
Can I bake them instead?
We haven’t tried baking this black bean veggie burger recipe yet, but if you do want to try we would recommend cooking at around 200°C/390°F for 15-20 mins, and cook for longer if needed.
What goes with black bean veggie burgers?
You can serve these up as you would any burger – with your favourite bun, veggies and condiments. We went for the traditional sesame bun, sliced tomato, salad and burger sauce – delicious! Check out our favorite vegetarian barbeque recipes, if you need some inspiration!
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And a final note: our new ebook is out! Breakfast in Six is full of exclusive vegan and vegetarian recipes (we take care of gluten-free and high-protein too) that have never been seen on our site. They’re really quick and use only six or less ingredients. It’s time to take breakfast up a level.
