Veggie Burger | Black Bean Burger Recipe

March 22, 2018 (Last Updated: May 1, 2019)

How about a delicious veggie bean burger, with a golden brown bean-patty, sandwiched between two butter-toasted buns, topped with lettuce, tomato, a slice of spicy pepper-jack and smothered in sweet and spicy Sriracha-mayo sauce!  By the time you’re done reading this post, I can guarantee that you’ll be craving for one!

Juicy, spicy veggie bean burger on a plate

My family loves burgers!  Once a week, we either go out to our favorite burger place, The Habit, or I make one of my recipes at home.  In this blog, I am sharing one of my all-time favorite, Veggie Burger or Black Bean Burger recipe with you all, which, even my meat-loving hubby relishes!

Loaded with Veggies, AND Parents & Kids Approved 🙂

Veggie Bean Burger, instant pot recipes, Garam masala Kitchen

I incorporate finely chopped bell peppers, or rainbow peppers to the burger patty, which adds a great texture and taste in contrast to the creamy beans. 

Fine chopping ingredients can be a pain sometimes, so, I de-seed the peppers, cut them into large chunks and pulse it a few times in my trusty Mini Food Processor by Ninja

I also add corn, which gives just the right hint of sweetness.  Adding shredded cheese helps in binding these patties beautifully, which can be tricky with bean burger recipes.

Also try these Quinoa Veggie Burgers

A delicious veggie bean burger, with a golden brown bean-patty, sandwiched between two warm, butter-toasted buns.
Veggie Bean Burger

Black Bean Burger or Pinto Bean Burger

I make this burger patties in this recipe with all kinds of beans.  I’ve made them with black beans, kidney beans, and even a combination of pinto and black.

I also build additional flavor in the patties by using Mexican Taco seasoning.  Taco seasoning is a mix of chili powder, paprika, Mexican oregano, salt, cumin, and cayenne powder.

A delicious veggie bean burger, with a golden brown bean-patty, sandwiched between two warm, butter-toasted buns, the fresh crunch of lettuce and tomato, a slice of spicy pepper-jack, smothered in a sweet and spicy Sriracha-mayo sauce.

Which Beans to Use: Canned or Dry?

You can make this recipe with dry or canned beans. If using dry beans, rinse and soak them overnight. Rinse and drain them again before cooking.

I pressure cook the beans in my electric pressure cooker, Instant Pot, which reduces the time and effort significantly. Drain the cooked beans and follow the recipe.

If using canned beans, rinse and drain them well and use in this recipe.

Cook Time for Dry Beans in an Instant Pot?

The pressure cooking time for soaked Black beans is 25 mins. Pinto beans take 30 minutes to cook in an Instant Pot.

Vegan Veggie Burger Recipe

This recipe calls for a large egg, which binds and helps hold these patties together.  You can make this burger egg-less and instead add about 1/2 cup breadcrumbs to the mix, to bind them.  Adjust the quantity based on how wet your bean mixture is.

This recipe also calls for shredded cheese.  Cheese also helps bind these patties together. You can substitute with Coconut Flour or Corn Starch. The quantities are mentioned in the ingredient list.

Gluten-Free Veggie Bean Burger Recipe

It is very easy to make these Veggie Burger Patties gluten-free.  The recipe uses Panko Bread Crumbs for coating, to achieve a crispy exterior texture.  If you remove that ingredient, this veggie bean patty becomes gluten-free.

Simply omit the breadcrumbs and pan fry the patties as per the instructions.  I love to have it over a bowl of salad.  Drizzle some sriracha-mayo on top and enjoy!

Veggie Bean Burger served over a bowl of salad
Bean Patty Salad

You can easily cut this recipe in half, and make 4 patties or so. In that case, since it’s difficult and messy to half an egg, use 1/4 cup instead. Adjust the quantity based on how wet your bean mixture is.

Here’s how simple it is to make this fabulous burger patties:

Veggie Bean Burger, instant pot recipes by Spice Cravings
Mash the beans
Veggie Bean Burger, instant pot recipes by Spice Cravings
Add seasoning and veggies
Veggie Bean Burger, instant pot recipes by Spice Cravings
Add egg or breadcrumbs and mix well
Veggie Bean Burger, instant pot recipes by Spice Cravings
Roughly portion into 8 or 10 patties
Veggie Bean Burger, instant pot recipes by Spice Cravings
Make patties. Coat patties in breadcrumbs
Veggie Bean Burger, instant pot recipes by Spice Cravings
Like this…
Veggie Bean Burger, instant pot recipes by Spice Cravings
Heat skillet on med-high heat, drizzle olive oil
Veggie Bean Burger, instant pot recipes by Spice Cravings
Add patties
veggie bean burger patties in the pan
Cook for 6-8 mins per side
Veggie Bean Burger, pan frying the patty
Cook till they turn golden brown
Veggie Bean salad, instant pot recipes by Spice Cravings
Enjoy in a salad!
A delicious veggie bean burger, with a golden brown bean-patty, sandwiched between two warm, butter-toasted buns, the fresh crunch of lettuce and tomato, a slice of spicy pepper-jack, smothered in a sweet and spicy Sriracha-mayo sauce.
or in a BURGER!! 

Check out my Top Mexican Recipes, including chilis, fajitas, and tacos.

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Juicy, spicy veggie bean burger on a plate

Veggie Burger | Black Bean Burger

A delicious veggie bean burger, with a golden brown bean patty, loaded with vegges and Mexican spices, and smothered with a Sriracha Mayo sauce.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 patties
Calories: 345kcal

Ingredients

Patties

  • 30 oz Black Beans or Pinto Beans (2 cans) or 1.5 cup Dry Pinto Beans, rinsed and soaked overnight
  • 1 cup bell peppers, finely chopped. I use rainbow peppers, they’re sweeter and crunchier
  • 1 cup frozen corn
  • 1 cup Mexican blend shredded cheese or your favorite shredded cheese (skip for vegan, add 2 tablespoons Coconut Flour OR Corn Starch instead, for binding)
  • 1/2 cup chopped cilantro
  • 1 large egg whisked (skip for vegan/egg-less, add 1/2 cup Panko Bread Crumbsinstead)
  • 3-4 tablespoons Panko bread crumbs for coating patties : optional
  • 2 tablespoons light olive oil for pan-grilling the patties
  • 4 tablespoons taco seasoning mix : I use Trader Joe’s brand

Homemade Taco Seasoning (makes 4 Tbsp)

Burger

  • 1 burger buns (I used honey whole-wheat)
  • 1 sliced pepper-jack cheese
  • Few slices of tomato
  • Ice-berg or Romaine lettuce

Sriracha Mayo Sauce(mix everything into a smooth sauce)

Instructions

  • Prepare the beans:  I prefer using canned beans for this recipe.  Just rinse out and drain the canned beans.  If using dry beans, rinse and soak beans overnight in about 4 cups of water.  Rinse out before cooking.  Turn the Instant Pot on. Add beans, 1.5 cup fresh water, 1 teaspoon olive oil, 1 teaspoon salt, and close the lid. Set the valve to ‘sealing’ position.  Cook on beans mode for 30 minutes.  Let the pressure release naturally for 10 minutes, and then manually release the remaining pressure by turning the valve to venting mode.  Open lid after pin drops.  Drain the beans.  Skip this step if using canned beans. Rinse out and drain the canned beans.
  • Make burger patties: In a large mixing bowl, add beans.  Using a fork or a potato masher, mash the beans gently.  You want them to hold together in a patty, so don’t make a paste out of them.  See the image for clarity. Add all seasoning ingredients, veggies, cheese and mix everything well.  Add egg or breadcrumbs, whichever you’re using.  Mix well.  Roughly score the patty-mix into 8 or so portions. Wet your palms with water and take one portion and gently shape it in a round patty.  Alternatively, use an ice-cream scooper to scoop a portion and shape with your hands. Using this technique, form all patties and keep aside.  As an optional step, you can coat these patties gently with Panko breadcrumbs to get a nice crunch on the outside.
  • Cook the patties: Heat a large skillet on medium-high heat.  Drizzle a few teaspoons of olive oil (or any clear oil) and place the patties in.  Cook them 6-8 minutes on each side, till they turn golden brown.  This time may vary, depending on the type of skillet and heat intensity.
  • Prepare Sriracha-Mayo sauce: Mix all ingredients listed under ‘sriracha-mayo sauce’ and keep aside.
  • Build your burger: Warm or toast your burger buns using a little butter.  This is an extra, but totally worth-it step.  Spread some sriracha mayo sauce on the bottom bun.  Place 1 or 2 patties on top, depending on your taste preference.  Spread another teaspoon or two of the sriracha sauce.  Place a slice of pepper-jack cheese, top that with slices of tomato and lettuce of your choice.  Finally, spread some sauce on the top bun and place it on the lettuce, to finish building this masterpiece!  Time to dig in!

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 671mg | Potassium: 677mg | Fiber: 12g | Sugar: 5g | Vitamin A: 39.2% | Vitamin C: 33.8% | Calcium: 17.7% | Iron: 21.4%
Course: Main Course
Cuisine: American, Mexican
Keyword: Gluten-Free
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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