Spicy Bean Burgers
These Spicy Bean Burgers need just 4 ingredients and 15 minutes. Crispy outside, hearty inside — the easiest vegan black bean burger you'll ever make!
Servings: 4
Calories: 263kcal
Ingredients
For the Burgers:
- 1 can (15 oz) organic black beans rinsed and drained (or 2 cups cooked dry beans)
- ½ cup old fashioned oats gluten free if necessary
- ½ cup oat flour or all-purpose, whole wheat, or a gluten free flour blend
- ¼ cup + 2 tablespoons spicy salsa use your favorite
- 1 tablespoon oil for pan frying (olive oil, grape seed oil, or coconut oil)
For Serving:
- 4 burger buns gluten free, if desired
- ketchup, mustard, onion slices, avocado slices, pickles, lettuce, tomato, etc. optional
Instructions
- 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 tablespoon at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tablespoon 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.
- Heat oil in pan over medium heat.
- Pan fry the burger patties for 5 to 6 minutes until the first side is lightly browned and crispy on the outside. Carefully flip the patties over and pan fry another 3 to 4 minutes until browned on the 2nd side.
- Assemble burgers on buns with your favorite toppings and enjoy!
Notes
Drain and rinse the beans very well. Excess liquid in the beans will make the mixture too wet and difficult to form into patties. Drain, rinse, and let them sit in the strainer for a minute or two to release as much liquid as possible.
Mash by hand — not in a food processor. A few remaining chunks of bean are important for texture and for helping the patties hold together. A food processor will over-purée the mixture and ruin the texture.
Use a spicy salsa. The heat mellows out once mixed — so start bold. The quality and flavor of your salsa is the biggest indicator of how flavorful these burgers taste.
Watch your heat. Medium heat is the sweet spot — hot enough to get a good crust but not so hot that the outside burns before the inside is cooked through. If you're using cast iron, start checking at 3 minutes rather than 5 — cast iron retains heat extremely well.
Adjust the consistency as needed. If the mixture is too wet, add flour 1 tablespoon at a time. If it's too dry, add salsa 1 tablespoon at a time. The mixture should hold together when pressed.
Add seasoning if needed. If your salsa is mild or not very flavorful, a pinch of salt, pepper, garlic powder, onion powder, smoked paprika, and/or cumin can punch up the flavor significantly.
*Nutrition facts calculated for burgers only without buns or toppings.
*Nutrition facts calculated for burgers only without buns or toppings.
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 57mg | Fiber: 8g | Sugar: 3g