Veggie Burger | Black Bean Burger

March 22, 2018 (Updated: July 3, 2019) By Aneesha |

This post may contain affiliate links. Please see disclosures.

How about a delicious veggie bean burger with a golden brown bean-patty sandwiched between butter-toasted buns, 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.  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 Kids Approved 🙂

Veggie Bean Burger, instant pot recipes, Garam masala Kitchen

This flavorful recipe is a true family pleaser! I incorporate finely chopped bell peppers, or rainbow peppers, to the burger patty and that adds a great texture and taste 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 them 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 not only enhances the flavor, but also helps in binding these patties beautifully.

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

Using this recipe, I make burger patties 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. Check out my recipe for homemade taco seasoning in the recipe instructions.

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. I prefer to use canned beans in this recipe. This shortcut saves me a lot of time and turns this into a 30-minute meal, which is perfect for weeknights too. I drain and rinse the canned beans to get rid of any extra moisture.

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.

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.

How to Make this Recipe Vegan

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 with a bowl of salad.  Drizzle some sriracha-mayo on top and enjoy!

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

Step by Step Instructions to Make Delicious Veggie Burger Patties

Prepare the ingredients: Thaw out corn, chop peppers and cilantro and keep aside. If using canned beans, rinse and drain them. If using soaked dried beans, cook them in the Instant Pot for 25-30 minutes. (Black Beans = 25 mins; Pinto & Kidney Beans= 30 mins)

Ingredients for making Veggie burger

Mash the beans: Drain the beans and add them to a large mixing bowl.  Using a fork or a potato masher, mash the beans coarsely.  You want them to hold together in a patty, so leave them a bit chunky, don’t make a paste out of them. 

Mashed cooked beans in a mixing bowl

Add veggies and seasoning: Add Taco seasoning mix, chopped peppers and spinach, corn, cheese, egg or breadcrumbs, whichever you prefer to use, and mix everything well. 

Chopped veggies and seasoning added to the Black beans in a bowl

Divide evenly and form patties: 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. 

Bean Burger patty mix scored for individual portions

Coat the patties with Panko: As an optional step, you can coat these patties lightly with Panko breadcrumbs to get a nice crunch on the outside. Spread some breadcrumbs on a plate and gently press down the bean patty in it. Flip the patty and repeat.

veggie Burger Patties coated with Panko breadcrumbs

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.

Bean burger patties placed in a skillet for cooking
Cooking black bean burger patties till they turn golden brown

How to Assemble Veggie Bean Burger

Prepare Sriracha Mayo

  • Mix mayonnaise, ketchup, Sriracha, agave nectar and apple cider vinegar till it becomes a smooth mix. Check the taste and adjust to your liking.
  • Refrigerate the sauce till ready to use. This sauce can be made 3-4 days ahead of time.

Build your burger

  • Lightly 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!

Do Bean Patties Freeze Well

These bean patties can be made ahead of time and refrigerated, or even frozen. 

To serve, thaw if frozen. Brush lightly with oil and cook them for 6-8 minutes on each side on medium-high heat. If using an outdoor grill, cook them for 4-5 minutes on each side on medium heat.

Check out more Summer Recipes from the blog

★ 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

How about a delicious veggie bean burger with a golden brown bean-patty sandwiched between butter-toasted buns, smothered in sweet and spicy Sriracha-mayo sauce! 
Print Pin Discuss Recipe
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 (canned or Dry)

  • I prefer using canned beans for this recipe.  Simply 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 and open the lid after the pin drops.  Drain the beans. 

Make Burger Patties

  • Drain the beans and add them to a large mixing bowl. Using a fork or a potato masher, mash the beans gently.  You want them to hold together in a patty, so leave them a bit chunky, don't make a paste out of them. 
  • Add Taco seasoning mix, chopped peppers and spinach, corn, cheese, egg or breadcrumbs, whichever you prefer to use, and mix everything 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 lightly with Panko breadcrumbs to get a nice crunch on the outside. Spread some breadcrumbs on a plate and gently press down the bean patty in it. Flip the patty and repeat.

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 mayonnaise, ketchup, Sriracha, agave nectar and apple cider vinegar till it becomes a smooth mix. Check the taste and adjust to your liking. Refrigerate the sauce till ready to use. This sauce can be made 3-4 days ahead of time.

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

  • The total time calculation for this recipe is based on canned beans.
  • This recipe can be made with any kind of beans, black, pinto or kidney.
  • I prefer to make recipe this using canned beans for extra convenience and making this a 30-minute meal.
  • Sriracha Mayo can be made 3-4 days ahead of time. Refrigerate the sauce till ready to use. 
  • The bean patties can be made ahead of time and refrigerated, or frozen.  To serve, thaw if frozen, brush with oil and grill them for 1-2 minutes on each side on medium-heat.
  • 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: Black bean Burger, Veggie Bean Burger Recipe, Veggie Burger
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 Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

Never miss a recipe

Spice Cravings is a participant in the Amazon Services LLC Associates Program and earns from qualifying purchases. 

You Might Also Like

1 Comment

Leave a Reply