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These Black Bean Salsa Burgers might be the easiest veggie burgers you’ll ever make. They can be on your table in 15 minutes and require only 4 ingredients!
15 Minute Meal
I’m kind of obsessed with making veggie burgers. You are likely to find one on our menu each week. And each week, it’s also likely to be a different recipe.
I have a few favorites that I return to often, but I love experimenting with different flavors and textures. I have found, however, that I generally prefer black bean burgers.
These Black Bean Salsa Burgers are so simple, it’s almost embarrassing. You can whip these up in literally just minutes. They hold together well, so stick them on a bun and load it up with your favorite toppings. Serve them with these Crispy Potato Rounds and you’ve got yourself a meal!
An American Standard
Who doesn’t love a good burger? They are pretty much a staple of every American diet. You’ll find them at every summer gathering on the backyard BBQ and in nearly every restaurant you’ll ever step foot.
No need to get fancy either – a simple burger with ketchup, mustard, lettuce, tomato and pickle (and maybe raw onion, but that’s not for me). It’s a classic.
Classic Burger
I don’t think I have to tell you that the traditional loved American burger is made from beef. But, what about the vegetarians of the world who want to enjoy a hearty burger loaded with their favorite toppings?
There are many versions of veggie burgers out there and lot of them have a variety of spices, herbs, and veggies in the burger “meat” itself. While these are super yummy, it sometimes limits what toppings will go well.
That’s where these Black Bean Salsa Burgers come in! The perfect simple black bean burger to add whatever toppings you desire. You can even melt some vegan cheese on top.
Choose Your Sides Wisely
And what better to go with a hearty burger than some kind of potato? Instead of fries, here I decided to slice up some potatoes super thin and bake them until crispy.
So grab a plate and load it up with these Black Bean Salsa Burgers and Crispy Potato Rounds! Who says plant based food is boring?
Black Bean Salsa Burgers
I hope you love these Black Bean Salsa Burgers as much as we do. If you’ve got 15 minutes, you’ve got dinner on your table! And one that your whole family will love. Please leave me a comment below with your feedback and star rating after you try them. I can’t wait to hear what you think! You can also find me on social media, so snap a pic of your remake and be sure to tag @veggie_inspired and #veggieinspired so I don’t miss it. Chow down, friends!
Black Bean Salsa Burgers w/ Crispy Potato Rounds
Ingredients
For the Burgers:
- 1 can organic black beans (rinsed and drained) (or 2 cups cooked dry beans)
- ½ cup old fashioned oats (gluten free if necessary)
- ½ cup brown rice flour (or whole wheat flour, oat flour, bread crumbs, etc)
- ¼ cup + 2 tbsp your favorite salsa (I like Trader Joe's Salsa Authentico)
- 1 tbsp oil (olive oil, grape seed oil, coconut oil)
For Serving:
- 4 burger buns (gluten free, if desired)
- ketchup, mustard, onion slices, avocado slices, pickles, lettuce, tomato, etc. (optional)
For the Potatoes:
- 2 large baking potatoes (sliced thin)
- ½ tsp garlic powder
- 1 tsp dried parsley
- ¾ tsp dried oregano
- ½ tsp paprika
Instructions
For the Burgers:
- Mash black beans in a bowl with a fork or potato masher.
- Add the remaining ingredients, except the oil, and stir to combine.
- Depending on how liquidy your salsa is, you may need to add more flour. Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.
- Divide mixture into 4 sections. Form each section into a patty and place on a large plate.
- Refrigerate plate of burger patties for about 20 minutes. This step is OPTIONAL, but does help the mixture set and stay together. If you don't have time for this, skip it; your burgers will be just fine!
- Heat oil in pan on medium heat.
- Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.
- Assemble burger on bun with your favorite toppings and enjoy!
For the Potatoes:
- Preheat oven to 450 degrees F
- Cover a baking sheet with parchment paper or aluminum foil and spray with cooking spray
- Toss the potatoes with the spices and spread them evenly on baking sheet trying not to overlap
- Roast for 20-30 minutes, turning the potato rounds over ½ way through, until crisp.
- Chow!
Notes
Nutrition
More Vegan Burgers To Love:
Kristina says
Could you use Sweet potato’s for the potato rounds?
Jenn S. says
Sure!
Kathryn says
I am not much of a bean eater but am looking for some healthy eating. I wish you had updated the recipe; I didn’t rinse/drain the beans because it didn’t say to. Now I have some very muchy bean mudpies! 🙁
Didn’t see these comments way below until after I made them.
Jenn S. says
Sorry, Kathryn. Just updated. You can try adding more oats or breadcrumbs and remixing.
Melody says
I have made this recipe a few times before, and the patties are so tasty! I’ve always eaten them fresh or within a day or so of cooking, but I have enough ingredients on hand that I was considering freezing a batch for quick meal prep. Have you tried freezing the patties, or do you think I should modify anything about the recipe before freezing?
Thanks so much!
Jenn S. says
Yes, I have! They freeze beautifully. Nothing different needs to be done. I’ve frozen them both before and after cooking them and either way works! So glad you like them. Thanks, Melody!
Ashley says
Amazing burger recipe! Love how easy it is and they look delicious. 🙂
Jenn S. says
Thanks, Ashley!
Deb says
My daughter was on cooking duty, she didn’t drain the beans I’m assuming she should have but it isn’t in the instructions.
Jenn S. says
Yes, I always rinse and drain them…I’ll update the instructions now. However, it shouldn’t matter too much…maybe just need to add a little extra dry ingredients.