Never buy a veggie burger again! You can turn canned black beans into flavourful black bean burgers in 30 minutes flat. Tender and never crumbly, they hold together well without eggs or bread crumbs.
Fact: the healthiest food you’re probably not eating enough of is BEANS. And this dietitian will talk until I am blue in the face about eating more beans for their incredible fibre, plant-based protein AND their documented health benefits.
Like, when I interviewed Andy De Santis for my podcast on liver health, he went so far as to say that if you were only going to add one food to your diet daily, it would be ⅓ cup of beans!!
Black beans deserve a special place in your rotation because of their creamy texture, rich flavour AND a ton of nutrition: a half cup of cooked black beans contain 8 grams each of fibre and protein in addition to 2 mg of iron plus a host of other nutrients like folate, magnesium and antioxidant + antiinflammatory flavonoid compounds.
Buuuuuut…if you don’t know how to cook with beans, it’s kinda hard to eat more of them, yes? Which is where these tender, never crumbly cumin lime black bean burgers come in.
They’re super flavourful, with plenty of ground cumin, lime zest, shallot and tamari…but the flavour is not so overpowering that it reduces their versatility. You can enjoy these burgers with any toppings and spreads you like! I’ve tried everything from the pesto and avocado you see here to sauteed onions and mushrooms with my signature (A+W inspired!) spicy vegan mayo.
Looking for more flavourful plant-based recipes that will appeal to plant skeptics? Grab a copy of my latest cookbook, Plant Magic!
A couple kitchen notes to help you make these black bean burgers
As per usual, I’m a weirdo, and I make my black bean burgers a little differently than other folks. For starters, I’m vegan so no eggs…but/and/also, I actually hate having to pre-cook ingredients like rice or onions for veggie burgers so I am committed to “dump and cook” recipes meaning that everything goes in the food processor raw and then straight to the pan (or grill!).
This is a super simple recipe but there are a couple of tricks to making them perfect, so they aren’t too dry or too mushy. Hopefully these photos will make the right texture easier to acheive!
If you pulse too much, the burgers might get too squishy…they’ll still be delicious though! You can always chill them for a while to help the oats absorb the liquid before cooking.
Nutrition Corner: Each one of these burger patties contains 10 grams of protein and 10 grams of fibre! They make a great add on for grain bowls and salads.
More vegan burgers and sandwiches:
- Falafel-inspired Burger Patties
- Easy and Versatile 20 Minute Tofu Burgers
- Mashed Kidney Bean and Oat Burger Patties
- Shaved Tofu Sandwich with Balsamic Onions
- Vegan “Egg Salad” Sandwich Made From Tofu
Print
Easy Cumin Lime Black Bean Burgers with Oats
Never buy a veggie burger again! You can turn canned black beans into flavourful black bean burgers in 30 minutes flat. Tender and never crumbly, they hold together well without eggs or bread crumbs.
Servings 6 patties
Equipment
-
Food Processor in a pinch, you could get by without it…the how to in notes section
Ingredients
- 1 cup rolled oats
- 1 medium shallot quartered
- 2 cloves garlic halved
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lime zest only
- 2 x 14 ounce cans black beans rinsed and drained well
- 2 tablespoons ketchup
- 2 tablespoons soy sauce or gluten free tamari as needed
- oil for cooking
Imperial – Metric
Instructions
-
In a food processor, add the rolled oats, shallot, garlic, cumin, garlic powder, paprika and lime zest. Pulse until well chopped and starting to stick together a bit.
-
Add the black beans, ketchup and tamari and pulse 9-10 times (like 1 second pulses) until the mixture starts to look like a drier dough with plenty of texture. Scrape after every 3-4 pulses. You should still see some mostly whole black beans! If it feels too dry, pulse 1-2 times more.
-
Form about 1/3 cup of the dough into patties that are 3 inches in diameter.
-
Heat a glug of oil in a nonstick skillet on medium. Cook the burgers 5-7 minutes a side until a nice crust forms. You want to make sure you cook the burgers thoroughly for better texture. If the pan is getting too hot, turn the heat down to medium. I often do this when I flip the burgers.
-
Serve with your favourite burger toppings, or use as an addition to salads and grain bowls!
Notes
No food processor? You’re gonna want to finely chop the shallot, garlic and oats. Then mix together the dry ingredients in a bowl, add the black beans, ketchup and tamari and mash with a fork or potato masher. Let me know if you try this in the comments!
Easy Cumin Lime Black Bean Burgers with Oats
Never buy a veggie burger again! You can turn canned black beans into flavourful black bean burgers in 30 minutes flat. Tender and never crumbly, they hold together well without eggs or bread crumbs.
Servings 6 patties
Equipment
-
Food Processor in a pinch, you could get by without it…the how to in notes section
Ingredients
- 1 cup rolled oats
- 1 medium shallot quartered
- 2 cloves garlic halved
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lime zest only
- 2 x 14 ounce cans black beans rinsed and drained well
- 2 tablespoons ketchup
- 2 tablespoons soy sauce or gluten free tamari as needed
- oil for cooking
Imperial – Metric
Instructions
-
In a food processor, add the rolled oats, shallot, garlic, cumin, garlic powder, paprika and lime zest. Pulse until well chopped and starting to stick together a bit.
-
Add the black beans, ketchup and tamari and pulse 9-10 times (like 1 second pulses) until the mixture starts to look like a drier dough with plenty of texture. Scrape after every 3-4 pulses. You should still see some mostly whole black beans! If it feels too dry, pulse 1-2 times more.
-
Form about 1/3 cup of the dough into patties that are 3 inches in diameter.
-
Heat a glug of oil in a nonstick skillet on medium. Cook the burgers 5-7 minutes a side until a nice crust forms. You want to make sure you cook the burgers thoroughly for better texture. If the pan is getting too hot, turn the heat down to medium. I often do this when I flip the burgers.
-
Serve with your favourite burger toppings, or use as an addition to salads and grain bowls!
Notes
No food processor? You’re gonna want to finely chop the shallot, garlic and oats. Then mix together the dry ingredients in a bowl, add the black beans, ketchup and tamari and mash with a fork or potato masher. Let me know if you try this in the comments!
Equipment
-
Food Processor in a pinch, you could get by without it…the how to in notes section
Ingredients
- 1 cup rolled oats
- 1 medium shallot quartered
- 2 cloves garlic halved
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lime zest only
- 2 x 14 ounce cans black beans rinsed and drained well
- 2 tablespoons ketchup
- 2 tablespoons soy sauce or gluten free tamari as needed
- oil for cooking
Instructions
-
In a food processor, add the rolled oats, shallot, garlic, cumin, garlic powder, paprika and lime zest. Pulse until well chopped and starting to stick together a bit.
-
Add the black beans, ketchup and tamari and pulse 9-10 times (like 1 second pulses) until the mixture starts to look like a drier dough with plenty of texture. Scrape after every 3-4 pulses. You should still see some mostly whole black beans! If it feels too dry, pulse 1-2 times more.
-
Form about 1/3 cup of the dough into patties that are 3 inches in diameter.
-
Heat a glug of oil in a nonstick skillet on medium. Cook the burgers 5-7 minutes a side until a nice crust forms. You want to make sure you cook the burgers thoroughly for better texture. If the pan is getting too hot, turn the heat down to medium. I often do this when I flip the burgers.
-
Serve with your favourite burger toppings, or use as an addition to salads and grain bowls!
Notes
The post Easy Cumin Lime Black Bean Burgers with Oats appeared first on Desiree Nielsen.