Kickin’ Black and White Bean Burgers

When you know better, you do better! I have learned a lot about making homemade vegan burgers since this recipe was originally released. It felt like it was time to improve it. Much of it is the same, but some of it is better and easier.

This vegan bean burger recipe is easy, spicy, gluten free, dairy free, nut free and soy free. It is a satisfying burger that works for a lot of different dietary needs and does well out on the grill or baked in the oven. It makes between 6 and 8 patties–depending on how large and thick you shape them.

Handling chipotle peppers (or really any chili peppers) can irritate some people’s skin.  When mixing and 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.  

If you aren’t sure how kickin’ you want your burgers to be, start by adding 3 chipotle peppers and then, at the end of incorporating all the components to the burger mixture, taste the mixture. If you feel it could use more chipotle, add more! I consistently add 4, but sometimes, I get a can with monster size chipotle peppers and it only needs 3. You decide.

Hot off the grill or out of the oven, these burgers taste amazing with a spot of homemade guacamole (recipe below), and some sliced tomatoes.  For a variation, add some shredded vegan cheese to the bean burger mix before shaping them. When I have leftover burgers, I like to crumble them and use them as a filling for tacos.

Kickin’ Black and White Bean Burgers

Burgers:

1 1/2 cup red onion, chopped

2 garlic cloves, finely chopped

2 Tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

3-4 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce

1 cup cherry tomatoes, chopped

1/2 cup frozen sweet corn

1 15 ounce can of black beans, drained and rinsed

1 15 ounce can of great northern beans, drained and rinsed

1 cup whole rolled oats, pulsed in a blender until crumbly

1/3 cup flax seed meal

4 scallions, chopped

1/3 cup fresh cilantro, chopped

1/2 tsp salt

Homemade Guacamole:

1 soft avocado

¼ cup cilantro, finely chopped

Pinch of ground cumin

Lime juice

Salt

1. Line a large grill-proof sheet pan with non-stick aluminum foil. Lightly grease it and set aside.

2. In a large skillet, add red onion, garlic, olive oil and a pinch of salt. Saute over medium-high heat for ~5 minutes or until the onions are soft. Add the ground cumin, smoked paprika, garlic powder and 2 Tbsp of adobo sauce from the chipotle peppers in adobo sauce. Stir around for another 30 seconds.

3.  Add the tomatoes and frozen sweet corn to the skillet. Stir around over medium heat for ~2 minutes or until the corn isn’t frozen anymore and the tomatoes have released some of their juices.

4.  In a large mixing bowl, add the oatmeal, flax seed meal, half of the black beans and half of the great northern beans. Knead and smash everything together with your hands until it resembles a very thick, somewhat crumbly paste.

5. If your skin is sensitive, you may want to wear gloves or use the back of a wooden spoon for this next process (some people get irritated skin from touching chili peppers). Add the scallions, cilantro and chipotle peppers to the mixing bowl. Continue smashing and kneading everything together until well incorporated.

6. Add the remaining black beans and white beans, the tomato-corn mixture from the skillet, and 1/2 tsp salt. Mix everything together, but try not to smash everything! You just want it well incorporated, but with identifiable bits in the mix.

7. Taste the burger mixture. Make any adjustments, if needed (Another chipotle pepper? Salt?). Let it sit for, at least, 5 minutes to firm up before shaping into patties. If it isn’t firm enough for you after 5 minutes, give it another 5 minutes, or add another Tbsp of flax seed meal and then, wait 5 more minutes.

8. Shape into patties and place on the lined and lightly greased sheet pan. TO GRILL/BAKE: Grill/bake at 400º F for 5-7 minutes (depending on the size/thickness of your burgers and your preferred level of char). Flip. Grill/bake for an additional 3-5 minutes.

9. Remove from the grill/oven. Let them rest for 3 minutes before serving. To make homemade guacamole to top, 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.

Leave a Reply