Southwest Black Bean Burgers (Vegan Recipe)

Burger season is upon us and you’re going to love these vegan Southwest Black Bean Burgers. They’re full of sweet n’ spicy southwestern flavor, easy to make with simple ingredients and can be grilled! A bit of char from the grill takes these hearty meatless burgers to the next level.

Southwestern spices infuse these burger patties with so much flavor. And whether you grill or pan sear, you’ll have a delicious crust on the outside while staying tender and moist inside. They cook up in minutes and perfect on a brioche bun, on top of a crisp salad or with roasted veggies.

If you’re looking for more fun burger night ideas check out these BLT Salmon Burgers, Greek Lamb Burgers with Tzatziki and Turkey Sliders with Rainbow Slaw!

Are Black Bean Burgers Healthy?

A resounding yes! These burgers are rich in essential nutrients, minerals, protein and fiber. Plus, they have much less fat, calories and cholesterol compared to your standard beef burger.

Why You’ll Love this Veggie Burger Recipe

• Flavor-packed, healthy recipe
• A veggie burger that doesn’t fall apart
• Vegan and easily made gluten-free
• Grill, sear or bake to perfection
• Made with simple, budget-friendly pantry ingredients
• Freezer-friendly and perfect for meal prepping

Ingredients

• Black Beans
• Walnuts
• Brown Rice
• Panko Breadcrumbs
• BBQ Sauce
• Onion
• Brown Sugar
• Spices – cumin, chili powder, smoked paprika, garlic powder and red pepper flakes
• Olive Oil

Making Southwest Black Bean Burgers

Toast Walnuts over medium heat until browned and fragrant. Sauté Onion in the same skillet as the walnuts in a bit of oil until softened.

Mash Black Beans with a potato masher or large fork while the onions cook. Don’t overly mash into a paste.

Make Walnut-Spice Mixture by combining the nuts, spices and brown sugar in a food processor and process into fine crumbs.

Combine Ingredients in a large bowl. If the mixture seems dry add 1-2 more tablespoons of BBQ sauce. If it’s too wet, add extra breadcrumbs or rice.

Form Burgers firmly mold the bean mixture and place patties on a baking sheet lined with parchment paper.

Grill or Pan Sear to perfection in just 3-4 minutes per side and serve! See ideas for burger toppings below.👇

Recipe Tips

1. Make sure the beans are dry after rinsing them. Pat them with a paper towel to remove extra moisture.
2. Don’t mash the black beans completely into a paste. The patties will bind better with about half of them left whole.
3. I recommend wearing food prep gloves to mold the burgers to avoid orange hands from the BBQ sauce and spices.
4. Refrigerate the burgers at least 30 minutes before cooking them for best results.
5. Veggie burgers won’t shrink when cooked like meat burgers so buy rolls the same size as the patty.

Variations

1. Cooking Methods – If weather keeps you indoors, pan sear the patties in a hot skillet over medium-high heat 3-4 minutes per side. Or, bake them in a 400 degree F oven for 8-10 minutes.
2. Change up the Beans - Kidney beans or pinto beans can be substituted, but don’t use chickpeas. They’re too dry.
3. Use Different Nuts – Pecans, cashews, pistachios or hazelnuts are also great choices.
4. Make Nut Free – Substitute pumpkin seeds or sunflower seeds for the walnuts.
5. Make Gluten Free – Replace the panko breadcrumbs with whole oats (not instant).

Setting Up a Burger Bar

Now that your patties are crusty outside and lusciously moist inside, they're ready for your favorite burger toppings. Here are some burger bar ideas!

• Fresh baby greens or lettuce
• Caramelized onions (see recipe card)
• Sliced red onion
• Tomatoes
• Pickles
• Slices of avocado
• Extra BBQ sauce
• Toasted whole-grain burger buns

Round out the Menu

Looking for the perfect addition to add to the menu? Here are a few side dishes for these spicy black bean burgers to create a complete meal!

• Grilled Sweet Potato Fries w/ Cherry Corn Salsa
• Basil Sun-Dried Tomato Pesto Tortellini Salad
• Roasted Chickpea and Avocado Salad
• Healthy Mexican Street Corn Salad
• Grilled Cantaloupe & Black Bean Salad

Black Bean Burger FAQs

More Black Bean Recipes!

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📋 Recipe

Vegan Southwest Black Bean Burgers

Delicious, nutrient-packed vegan burgers made with pantry ingredients, are freezer-friendly, and can even be grilled!

5 from 7 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course, Sandwich

Cuisine: American, Vegan

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling (inactive) time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 burgers

Calories: 282kcal

Author: Kim Peterson

Equipment

• ▢
  Mixing bowls
• ▢
  Cast iron skillet

Ingredients

Southwest Black Bean Burgers

• ▢ 1 ½ cups walnuts
• ▢ ½ tablespoon olive oil
• ▢ 1 medium onion , diced (about 1 cup)
• ▢ 2 tablespoons cumin
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 2 15-ounce cans of beans (black, kidney, navy, pinto), drained and rinsed
• ▢ 1 ½ cups cooked brown rice
• ▢ ⅔ cup BBQ sauce (I use Stubb’s), plus extra for serving
• ▢ ½ cup Panko breadcrumbs
• ▢ Kosher salt and pepper
• ▢ 8 multi-grain burger buns
• ▢ Toppings: caramelized onions, sliced tomato, baby greens or lettuce, pickles, avocado, extra bbq sauce

Caramelized Onions (optional)

• ▢ 2 tablespoons olive oil
• ▢ 1 large (softball size) onion , thinly sliced into half moons
• ▢ Kosher salt and pepper
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon honey

Instructions

Southwest Black Bean Burgers

• Heat a medium skillet over medium heat. Add raw walnuts and toast 5-7 minutes, stirring frequently, until fragrant and golden brown. Transfer to a small bowl to cool.
• Heat ½ tablespoon of olive oil in same skillet over medium heat. Add onion. Season with salt and pepper. Sauté 5-7 minutes until onion is soft and translucent, stirring frequently. Remove from heat and set aside.
• Once walnuts are cool, add to a food processor along with the cumin, chili powder, paprika, brown sugar, garlic powder and red pepper flakes. Process until thoroughly combined and mixture becomes a fine meal. Set aside.
• In a large bowl, mash beans with a fork or potato masher, leaving about ⅓ to ½ of the beans whole.
• To the beans, add the sautéed onions, walnut-spice mixture, cooked rice, Panko breadcrumbs, and BBQ sauce. Mix thoroughly with a spatula or wooden spoon until a moldable dough forms.
• If the mixture seems dry add 1-2 more tablespoons of BBQ sauce. If it’s too wet, add more Panko. Season to taste with salt and pepper.
• Firmly mold mixture into 8 patties that are about ¾-inch thick and 4 inches in diameter. You could also make 16 sliders half the size. (I suggest wearing vinyl, powder-free disposable gloves to form the burgers so your hands don’t turn orange from the spices and BBQ sauce.)
• Place the burgers on a parchment-lined baking sheet or plate and chill at least 30 minutes to firm up before cooking/grilling. (Can be made 2 days ahead. Cover and refrigerate.)*
• When ready to cook, preheat grill over medium heat or heat one tablespoon of olive oil in a large skillet over medium heat. Don’t overcrowd the pan if cooking on the stove.
• Either on the grill or in the skillet, cook burgers 3-4 minutes on each side. Reduce heat slightly if they brown too quickly.
• Serve burgers hot on toasted multi-grain buns with the suggested toppings or those of your choice. Enjoy!

Caramelized Onions

• Heat olive oil in a large skillet over medium heat.
• Add onions and season with salt and pepper. Cook the onions about 8 minutes, stirring frequently, until soft and translucent.
• Add brown sugar and honey, and cook another 10-15 minutes until deeply caramelized, stirring frequently.

Notes

Recipe Tips

• Make sure the beans are dry after rinsing them. Pat them with a paper towel to remove extra moisture.
• Don’t mash the black beans completely into a paste. The patties will bind better with about half of them left whole.
• I recommend wearing food prep gloves to mold the burgers to avoid orange hands from the BBQ sauce and spices.
• Refrigerate the burgers at least 30 minutes before cooking them for best results.
• Veggie burgers won’t shrink when cooked like meat burgers so buy rolls the same size as the patty.

* To freeze, wrap each burger individually with plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw completely before cooking.

*Onions can be made 5 days ahead. When cooled, store in an airtight container and refrigerate.

Nutrition

Serving: 1 burger | Calories: 282kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Sodium: 298mg | Potassium: 310mg | Fiber: 4g | Sugar: 13g | Vitamin A: 429IU | Vitamin C: 5mg | Calcium: 70mg

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