Say goodbye to boring veggie burgers and hello to bold, zesty flavour. Desiree Nielsen’s Cumin Lime Black Bean Burgers are soft, satisfying, and anything but dry—perfect for a chill weeknight dinner. Whip up the patties in a food processor, fry to crispy perfection and top with smashed avocado, pickled onions and your favourite condiments. No extra cooking steps or fancy techniques—just good vibes and great taste.
This is the best black bean burger recipe for all these reasons:
- How do you keep black bean burgers from falling apart? This recipe is actually a black bean oatmeal burger.is e Adding ground flaxseed and gluten-free oats helps bind the mixture, and a quick pulse in the food processor keeps enough texture to hold together. You can also toss in gluten-free breadcrumbs if you want a firmer patty.
- Can you freeze black bean burgers? Absolutely, there’s nothing wrong with frozen black bean burgers. Freeze uncooked patties between layers of parchment paper in a resealable bag for up to a month. Cook from frozen until golden brown, about 7-8 minutes per side.
- What toppings go best with black bean burgers? Smash some avocado, layer on pickled red onions and add a dollop of vegan mayo. You can’t go wrong with crunchy lettuce, pickled jalapeño or fresh tomato slices, either.
- Are black bean burgers healthy? These vegan and gluten-free burgers are packed with fibre, plant-based protein and spices that bring the flavour without the guilt.
- How do you make black bean burgers taste better? The secret’s in the spices! Cumin, coriander, garlic and lime juice bring a zesty kick. A quick sear in a hot skillet adds a crispy crust.
Cumin Lime Black Bean Burgers
Nielsen has all sorts of opinions, particularly when it comes to veggie burgers. If she’s making one from scratch, it’s going to be the soft and squishy kind. No dry veggie burgers here! She’s also firmly committed to the kind that are weeknight doable. No additional cooking—just blend, pat and fry.
Equipment
- food processor
- large non-stick skillet
Ingredients
- 1 cup packed cilantro leaves and tender stems
- ½ yellow onion roughly chopped
- ½ cup gluten-free old-fashioned rolled oats
- 4 cloves garlic
- 2 cans black beans each 398 mL, drained and rinsed
- ¼ cup ground flaxseed
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp ground coriander
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive or avocado oil plus more for cooking
To Serve
- hamburger buns whole grain or gluten-free
- vegan mayonnaise
- sliced or smashed avocado
- prepared pickled red onions
Instructions
- In food processor, combine cilantro, onion, oats and garlic. Pulse until finely chopped. Add black beans, flaxseed, cumin, onion powder, salt, garlic powder, coriander, lime juice and olive oil. Pulse 6 to 8 times, until about half the mixture resembles a paste but you can still see texture. (Be careful not to purée the mixture or the burgers will not stick together.)
- Heat large non-stick skillet over medium heat. Scoop a generous 1⁄3 cup of the bean mixture and press into a 3- to 4-in (8- to 10-cm) circle.
- Cook, in batches as needed, until a brown crust forms on the bottom, 4 to 5 minutes, reducing heat as necessary for burgers to cook through. Carefully flip and cook until browned, 4 to 5 more minutes.
- To serve, spread some vegan mayonnaise onto bottom halves of buns; top with patties, avocado and pickled red onions. Spread condiment of your choice on the top buns; sandwich over onions.
Notes
Tip: You can freeze uncooked patties, stored between layers of parchment paper in a resealable plastic freezer bag, for up to 1 month. Cook from frozen until cooked through and golden brown, 7 to 8 minutes per side.
Nielsen says: “If you want a firmer burger, you can add breadcrumbs to this recipe—they’ll absorb some of the moisture and give your patties more structure. And don’t skip the mayonnaise!”
