Vegetarian black bean burgers are such a great way to enjoy the burger without the meat! Whether you are a vegetarian, trying to reduce your animal protein consumption, or simply enjoy a veggie burger, this recipe is for you!
I’m not gonna lie, I LOVE a good burger. But lately, we’ve really been reducing the amount of meat we consume. We’ve done this for a few reasons. First, meat hasn’t sat well with either of us lately. Plus, we know it is healthier to consume protein from a variety of sources, including plant based sources, like beans.
I developed these vegetarian black bean burgers many many years ago when I was doing meal delivery, and they were always a fan favorite. So, why am I just now getting them on the blog? I have no idea, to be honest, but I’m so pumped to share this recipe. I sneak in extra veggies and texture with the addition of zucchini, and it does not disappoint.
What do I need to make these delicious black bean burgers?
- Black beans of course! These are my favorite.
- Zucchini – This gives great texture while also adding in some veggies to this dish.
- Bread Crumbs – I like to add in bread crumbs to help hold these burgers together.
- Lime zest – I think this is non-negotiable in these burgers! It adds such good flavor!
A few important FAQ’s to note:
Can I make these burgers gluten free?
Yes, you can! These black bean burgers contain bread crumbs, but you can find gluten free bread crumbs at most stores! I also make my own gluten free bread crumbs out of gluten free bread.
Can I make these burgers plant based?
FOR SURE! These black bean burgers are not plant based, because they contain egg, but you can leave the egg out and add in just a bit of arrowroot flour or cornstarch to help hold them together.
What should I serve with these burgers?
I personally love to make crispy potato wedges to go with these black bean burgers, but you could also serve them with my Vegan Corn Fritters!
Can I make these burgers on the grill or on the stove top?
I would not recommend making these burgers on the grill. They do not hold up well in that environment. You can make them on the stove, but you will likely still need to put them in the oven for a few minutes to finish them off. By making them in the oven from start to finish you eliminate an entire step, making them a very hands off and simple dish to make!
ENJOY! And as always please let me know what you think in the comments below or over on Instagram @sugarandsalt_co!
Vegetarian Black Bean Burgers
- Baking Sheet
- 2 cans 14.5 oz. reduced sodium black beans, drained and rinsed
- ½ cup onion minced
- 3-4 cloves garlic finely chopped
- 1 medium zucchini diced into ¼ inch pieces
- 1 egg
- 1 cup whole wheat bread crumbs or whole wheat cracker crumbs I use gluten free bread crumbs for this, but it’s totally up to you!
- 2 teaspoon fresh cilantro chopped
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- pinch cayenne pepper
- 4 whole wheat or gluten free hamburger buns
- 4 ounces cheddar cheese sliced
- Sliced avocado
- Sliced red onion
- Baby spinach or mixed greens
- Dijon mustard
- Preheat the oven to 375 degrees F. In a medium bowl, coarsely mash black beans, leaving some whole
- Meanwhile, heat vegetable oil in a medium skillet over medium-high heat. Add onion and garlic. Cook, stirring often, 3-4 minutes, or until translucent. Add zucchini and cook, stirring often, 5-6 minutes. Remove from heat, and let cool for 10 minutes.
- Next, stir together black beans, egg, crumbs, cilantro, lime zest, chili powder, salt, pepper, and cayenne pepper. Stir together until well mixed, and add the zucchini mixture. Mix until evenly combined, and divide into 6 equal balls. Place onto an oiled baking sheet (I line mine with aluminum foil), and smash into patties about 1 inch thick. Place patties in the oven and bake for 8-10 minutes. Remove from the oven and flip. Bake for another 8-10 minutes, or until cooked through and firm. Divide onto buns with cheese, avocado, onion, spinach, mustard, and mayo, if desired. ENJOY!