With just the right amount of spice and rich flavor, my Spicy Black Bean Burgers make an easy and delicious family dinner. I make them with black beans, spices, and oat flour, and they come together quickly in under an hour, cooking up perfectly on the stovetop. Gluten-free and completely plant-based, they are always a favorite whenever I serve them.
The first time I made these black bean burgers, I knew I was onto something. They had that smoky, slightly spicy flavor I loved as a kid, but with fresh, wholesome ingredients that took them to the next level, just like my black bean quinoa burgers – another favorite in my house.
If you have ever had the Morningstar Farms Spicy Black Bean Burgers, you know they are pretty tasty. But once I started making my own from scratch, there was no going back. Black beans give them the perfect hearty texture, just like in my high-protein veggie burgers, and with the right blend of spices, they are so flavorful that I never miss the store-bought kind.
I absolutely love a good bean burger, and over the years, I have experimented with many different variations. This spicy black bean burger stands out with its hearty texture and smoky, savory spices that make it incredibly delicious. It comes together quickly with just a food processor and a skillet, making it an easy meal for any night. In just 45 minutes, I have a flavorful, plant-based burger that pairs perfectly with fries, coleslaw, or a fresh salad for a well-balanced dinner.
One of my favorite things about these burgers is how easy they are to customize. I let my kids pick their own toppings, which makes dinner more fun for everyone. To sneak in extra nutrients, I mix in finely chopped veggies, and they never even notice. While grilling is an option, I always pan-fry them for that perfect caramelized crust that adds even more flavor.
These burgers hold together perfectly, giving them that satisfying bite without falling apart. My husband likes extra heat, so I add more chipotle chili powder to his, while my kids prefer a milder version and still devour them. I love serving them with crispy yuca fries or parmesan truffle fries for a meal that everyone looks forward to. Once you try them, I have a feeling they will become a regular request in your house too!
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🥘 Ingredients
The mix of ingredients below makes this spicy black bean burger incredibly flavorful. But don’t just take my word for it, try it yourself!
Black Beans: I use canned black beans, rinsed and drained, to keep things quick and easy. You can swap them for kidney or pinto beans, but I love the flavor and texture of black beans in this recipe.
Flax Egg and Oat Flour: Instead of breadcrumbs, I use a flax egg and oat flour to hold these patties together. Oat flour makes them gluten-free, higher in fiber, and perfectly firm.
Veggies: I always sneak in some extra veggies for texture and flavor. Chopped red onion, garlic, bell pepper, and carrots blend right in and make these burgers even better.
Spices: Chipotle chili powder gives these burgers a smoky heat, while cumin, garlic powder, onion powder, salt, and black pepper add depth. For a milder version, I swap the chipotle for a seeded jalapeño.
Whole Wheat Burger Buns: I like using whole wheat buns for extra fiber, but any burger bun works. For a gluten-free option, I go with gluten-free buns.
Tahini: Instead of mayo, I make a creamy tahini sauce with garlic, lemon juice, water, and salt. It adds a rich, savory finish, but vegan mayo or sriracha mayo are great options too.
🔪 How To Make
Making homemade bean burgers is quite easy, just make sure to follow my tips to get a perfect burger every time. Here is how to make these spicy veggie burgers from scratch:
Make Your Flax Egg: The first thing I do is mix flaxseed meal with water in a small bowl and let it sit in the fridge for five minutes. This helps it thicken and bind the burger patties perfectly.
Sauté Burger Base: Then while the flaxseed is resting, I’ll start making the spicy burger patties. In a large pan over medium-high heat, I’ll add 1 teaspoon of olive oil, and then I’ll toss in the onion, garlic and carrot, and red bell pepper. Sauté for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Add Spices, Blend Mixture: I transfer everything to a large bowl and stir in the spices. Using a food processor, blender, or even a potato masher, I mash the black beans until mostly smooth with a few chunks for texture. I mix them into the bowl with the veggies, then stir in the flax egg and oat flour. At this point, I always taste the mixture and adjust the seasoning, adding a little more salt and pepper if needed.
Make The Patties And The Sauce: I divide the mixture into four patties and place them on a plate or a parchment-lined baking sheet. After covering them with plastic wrap, I let them chill in the fridge for 10 to 15 minutes to firm up. While they are resting, I make the creamy sauce by mixing tahini, garlic, lemon juice, water, and salt in a small bowl. If I am in the mood for extra heat, I sometimes add a pinch of chipotle chili powder for a spicy kick.
Cook The Patties: Once the patties have chilled, I heat a large skillet over medium heat and coat it with nonstick cooking spray or a little vegetable oil. I add the patties and let them cook for about four to five minutes on each side until they are golden brown and heated through.
Assemble the Burgers: I place the patties on buns and load them up with my favorite toppings. I always go for tomato, avocado, red onion, and a generous drizzle of sauce, but I love switching it up depending on what I am craving. Check out my topping ideas below for some of my favorite combinations.
My #1 Secret Tip for making these spicy black bean burgers is to always chill the patty mixture before cooking. Chilling allows the oat flour and flax egg to absorb moisture, which helps everything bind together for a firmer texture. It also keeps the patties from overcooking on the outside before the inside is fully done, making sure they cook evenly every time.
Other Tips To Keep In Mind:
- Don’t overcook: I always keep an eye on the patties while cooking because overcooking dries them out, making them crumbly and less enjoyable to eat. A few minutes on each side is all they need to stay firm yet tender.
- Grease the pan: A lightly oiled pan not only prevents sticking but also gives the patties that perfect caramelized crust. I always make sure my pan is well-greased before cooking for the best results.
- Don’t overprocess the black bean mixture: I blend the mixture just enough to combine the ingredients while keeping some chunks for texture. This helps the burgers hold together while still giving them that hearty bite.
- Check the moisture level: The mixture should be slightly moist but not too wet. If it feels too soft, I simply add a little more oat flour to help bind everything together.
- Alternative Cooking Method: To grill these patties, I preheat the grill to 400 degrees Fahrenheit and spray a large piece of foil with cooking spray. I place the patties on the foil and set it directly on the grill, cooking for about eight minutes per side. Flipping them carefully is key to keeping them intact while they cook to perfection!
📖 Variations
I love how easy it is to customize this spicy bean burger to suit different tastes! Here are some of my favorite ways to switch it up.
With Chipotle Mayo: I swap the tahini sauce for a simple chipotle mayo to give the burgers an extra spicy kick. A squeeze of lime juice adds a nice touch of acidity and balances the flavors.
More Spice: When I want extra heat, I mix up to two teaspoons of adobo sauce into the burger patty mixture. Green chiles also work great, and I always adjust the spice level based on who I am serving.
Brown Rice: Instead of oat flour, I sometimes use a third cup of cooked brown rice to help bind the patties. It keeps them gluten-free while adding a slightly heartier texture.
For Kids: To keep the spice level kid-friendly, I leave out the chipotle chili powder in their patties and add it only to the adult portion.
🍅 Burger Topping Ideas
I love piling on different toppings to make every spicy bean burger unique. From crunchy veggies to creamy sauces, the possibilities are endless. Here are some of my favorite fresh toppings and flavorful sauces to try.
Fresh Toppings: Avocado slices, red onion, baby spinach, romaine lettuce, tomato slices, jalapeño peppers, roasted red peppers, sliced bell peppers, pickles, and vegan cheese or pepper jack cheese slices.
Sauces to Try: Ketchup, sriracha, mayo, vegan BBQ sauce, and salsa. Regular salsa is always a great option, but I also love mixing it up with avocado salsa, chipotle corn salsa, or my pineapple pico de gallo. For a creamy twist, I go for healthy guacamole.
🍽 Serving Suggestions
Along with my favorite burger buns, I love serving these spicy black bean burgers with a few simple sides to make it a complete meal. Sometimes I go classic with fried potatoes and onions hash, or I’ll keep it lighter with crispy air fryer carrots.
If I want something warm on the side, I pair them with a bowl of my vegan asparagus soup. And for something fresh, I often serve a hearty roasted cauliflower salad or a bright spinach and arugula salad. It all depends on the mood, but these burgers pair well with just about anything!
🧊 Storage Directions
Fridge: Allow burger patties to cool completely before transferring to an airtight container. I always store the patties, buns, and toppings in separate containers, so that the burgers don’t get soggy. Burgers will keep in the refrigerator for up to 4 days.
Freezer: I recommend freezing the patties after you have cooked them. To freeze, wrap each cooked black bean patty in plastic wrap and transfer to a freezer safe bag. The patties will keep in the freezer for up to 2-3 months.
Reheating: When ready to reheat, thaw the frozen burger overnight in the refrigerator. Heat for 2-3 minutes on each side on a non-stick skillet over medium heat. You can also reheat these directly from frozen on the stovetop.
❓Recipe FAQs
The most likely reason that homemade burger patties fall apart is that there is too much moisture. Some moisture is important, but not too much! I can tell if my burger patties are too moist if they are too hard to shape and keep sticking to my hands. If your patties aren’t holding their shape well, you need to add more oat flour to bind them together, which will prevent them from falling apart.
I recommend shaping your spicy black bean burgers by hand! First, I spray my hands with cooking spray, and grab a handful of the mix. Then, I roll it between my hands to form a ball. Finally, I press the ball in between my hands to form a patty. Don’t worry about getting a perfect shape, as long as it’s a circle-like shape it’ll work just fine.
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📋 Recipe Card
Spicy Black Bean Burgers
With just the right amount of spice and rich flavor, my Spicy Black Bean Burgers make an easy and delicious family dinner. I make them with black beans, spices, and oat flour, and they come together quickly in under an hour, cooking up perfectly on the stovetop. Gluten-free and completely plant-based, they are always a favorite whenever I serve them.
Servings: 4 burgers
Calories: 359kcal
Shop Ingredients on JupiterMix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain. Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 10-15 minutes.
While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
Place on buns with tomato, avocado, red onion and tahini sauce. Serve with sweet potato fries or a salad.
- My #1 Secret Tip for making these spicy black bean burgers is to always chill the patty mixture before cooking. Chilling allows the oat flour and flax egg to absorb moisture, which helps everything bind together for a firmer texture. It also keeps the patties from overcooking on the outside before the inside is fully done, making sure they cook evenly every time.
- Don’t overcook: I always keep an eye on the patties while cooking because overcooking dries them out, making them crumbly and less enjoyable to eat. A few minutes on each side is all they need to stay firm yet tender.
- Grease the pan: A lightly oiled pan not only prevents sticking but also gives the patties that perfect caramelized crust. I always make sure my pan is well-greased before cooking for the best results.
- Don’t overprocess the black bean mixture: I blend the mixture just enough to combine the ingredients while keeping some chunks for texture. This helps the burgers hold together while still giving them that hearty bite.
- Check the moisture level: The mixture should be slightly moist but not too wet. If it feels too soft, I simply add a little more oat flour to help bind everything together.
- Alternative Cooking Method: To grill these patties, I preheat the grill to 400 degrees Fahrenheit and spray a large piece of foil with cooking spray. I place the patties on the foil and set it directly on the grill, cooking for about eight minutes per side. Flipping them carefully is key to keeping them intact while they cook to perfection!
Serving: 1burger + bun | Calories: 359kcal | Carbohydrates: 54g | Protein: 15g | Fat: 11.2g | Saturated Fat: 1.4g | Sodium: 502mg | Potassium: 562mg | Fiber: 14.2g | Sugar: 3.1g
