Kickin’ Black and White Bean Burgers

This recipe is easy, delicious, gluten free, dairy free and soy free!  If you’re hosting a cookout and want to please the crowd, these are the burgers for you!  Now, it’s true; you could open a box of vegan burgers and throw them on the grill, but then, you’d be missing out.  There’s something about a made-from-scratch veggie burger that tastes so much better, even if it’s sinfully easy to make.

Handling hot peppers can irritate some people’s skin.  When shaping these burgers, you may want to wear gloves to protect your hands.  You should also avoid touching your eyes, and wash your hands thoroughly when you have finished working with them.  

While there are many ways to make a delicious plant based bean burger hold up, one method is shaping them, and then, freezing them before grilling them. Frozen bean burgers tend to hold up better on the grill, and can be easier to flip.  I recommend a minimum of 2 hours in the freezer, but these can easily be made a day ahead of time, if kept in a freezer burn proof container.  Hot off the grill, these taste amazing with a spot of homemade guacamole (recipe below), and some sliced tomatoes.  For a variation, add some shredded vegan cheese to the burger mix before shaping them for the freezer.

Kickin’ Black and White Bean Burgers


1 15 ounce can of black beans, drained and rinsed

1 cup red onion, chopped

2 scallions, chopped

½ cup cilantro, chopped

1 ear of corn on cob, kernels cut off the cob *OR* 1 cup frozen sweet corn

1 cup cherry tomatoes, chopped

Juice of 1 lime

2 Tbsp olive oil

1 tsp garlic powder

½-1 tsp smoked paprika

½ tsp ground cumin

Salt, to taste

¼ cup flax seed meal

1-3 chipotle peppers in adobo sauce (if sensitive to heat, add 1 chipotle)

1 cup rolled oats, divided

½ cup white beans, drained and rinsed

Homemade Guacamole:

1 soft avocado

¼ cup cilantro, finely chopped

Pinch of ground cumin

Lime juice


1. Add everything listed above under “Burgers”, EXCEPT the flax seed meal, chipotle peppers, rolled oats and white beans, to a large mixing bowl.  Add ½ cup rolled oats, the chipotle peppers and 1½ cups of the black bean mix to a food processor.  Pulse until everything is broken up (about 4 short pulses), but not total mush.  Dump it back into the large mixing bowl with the reserved portion of the black bean mix.  Add the remaining ½ cup of oatmeal and the white beans.  Stir gingerly until everything is incorporated.  If it’s way too wet, add a little more flax seed meal (maybe an extra Tbsp or two), and wait about 10 minutes to see how it holds together.

2. Shape burger mix into burgers in a freezer proof pan (I put mine in a 8 X 11 pan lined with plastic wrap, and then, covered the pan with plastic wrap, because I planned to use within 2 hours).  Freeze for a minimum of 2 hours, overnight or until ready to use in the days ahead.  

3.  TO GRILL: Once burgers are mostly frozen or completely frozen, grill burgers on a piece of non-stick foil with a bit of olive oil drizzled on top until the burgers are your preferred level of grilled.  TO FRY: If you do not have access to a grill, you can also pan fry these burgers with a little bit of olive oil over medium-low heat.  TO BAKE: If you’d rather bake them, preheat the oven to 425 F, and line a cookie sheet with some parchment paper.  Brush olive oil on top the burgers.  Space out the burgers on the parchment.  Bake for 5-10 minutes, and then, flip.  Brush the top of the burgers with olive oil. Bake for another 5-10 minutes, and remove from the oven.  Keep a close eye on them to make sure they do not burn, but also that they cook through.

3. To make homemade guacamole, smash everything listed under “Homemade Guacamole” together with a fork.  Taste and adjust lime juice and salt to your preference.  Serve on top of the burgers.

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