If you’re looking for a delicious and easy veggie burger recipe, look no further! These Black Bean Burgers are vegan, gluten-free, grain-free, oil free and taste AMAZING!
What more could you want?!
Why these Black Bean Burgers are the best!
These Black Bean Burgers are a favorite around my house because not only are they easy to make, but they are delicious, satisfying, and healthy too!
They’re full of healthy and wholesome ingredients, and since they’re baked, you can make them completely oil-free! No more greasy hamburgers!
Load them up with whatever toppings you want and chow down with zero guilt! Your arteries and your waistline will thank you!
A food processor makes it oh so easy!
You will need a food processor to make these black bean burgers (unless you want to do A LOT of chopping! I recently got this one from Cuisinart and I love it!
Trust when I say that it is a worthy splurge to get a good one. I wish I had bought this one from the start because I went through some real junkers before I decided to go for quality rather than cheap. You won’t be sorry! I use mine constantly!
These veggie burgers are great for meal prep too!
These Black Bean Burgers are perfect for meal prep because you can make a batch of them, stick them in the freezer, and they’re all ready to go whenever a burger craving strikes!
If you’re looking for more great meal prep recipes, check out my latest meal plan! It’s a full week of delicious and healthy meal ideas with a complete shopping list, meal prep plan, and amazing recipes. There’s a printable PDF so you can easily reference it any time!
Here are some more delicious recipes you might enjoy:
- Crispy Tofu Cutlets with Vegan Gravy
- Curry Tofu Scramble
- Mexican Stuffed Bell Peppers
- Easy Vegan Enchiladas
- Portabella French Dip Sandwiches
Black Bean Burgers // Vegan, Gluten-Free, Oil-Free
These Black Bean Burgers are the best! Healthy, delicious, and easy to make!
- 1/2 cup almonds
- 2 Tbsp ground cumin
- 2 tsp. ground coriander
- 2 tsp. chili powder
- 2 tsp salt
- 1 tsp ground black pepper
- 1 large carrot
- 1 cup diced onion (1/2 a med/large onion)
- 1 cup corn kernels frozen or canned variety
- 1 1/2 cups black beans, drained and rinsed (1 15 oz. can beans)
- 1 cup mashed sweet potato from baked, steamed, or microwaved
- 1 cup fresh cilantro or parsley or combo of both coarsely chopped
To a food processor, add the almonds, cumin, coriander, chili powder, salt, and pepper.
Grind in the processor until it is a coarse meal. Put the mixture into a large mixing bowl.
Return the processor bowl to the base (no need to wash).
Coarsely chop your carrot and put it in the processor. Add the diced onion and the corn.
Pulse the ingredients until they are very finely diced. Add to the mixing bowl with the almond/spice mixture.
To the food processor again, add the rinsed and drained beans and the coarsely chopped cilantro or parsley.
Pulse until it is a coarse consistency. DO NOT blend until it is a paste! You want to have some texture.
Add this to the bowl, along with the mashed sweet potato.
Mix all the ingredients thoroughly until everything is evenly incorporated.
Preheat your oven to 375 F degrees.
Use a 1/4 cup measuring cup to scoop out the mixture and form into patties.
Place all your patties on a lined baking sheet (parchment paper or silicone baking mat). My baking sheet fit 6 patties, so if you are making 8 patties, you will need two baking sheets or work in two batches.
Bake at 375 F for 35-40 minutes.
When the patties are done baking, let them rest for at least 5 minutes before using a spatula to transfer them to your burger bun or plate.
To freeze for later, place a piece of parchment, wax paper, or plastic wrap in-between each patty in an airtight container. They will be good for up to 2 months or even longer.