These very moist vegan black bean lime burgers will satisfy even the most ardent meat eater! Full of citrusy flavour with a slight chilli kick!
I have yet to find a store bought vegan burger that I really like. I find most of them pretty dry and disappointing. After a recent BBQ where I ended up with store bought burgers, I vowed to create my own recipe. Since then I have come up with a few including this one and my Beet Lentil & Quinoa Burgers with Creamy Horseradish Sauce .
I always have black beans on hand at home. They are a very versatile ingredient and I think my favourite kind of bean. They are great for making chili, spicy black beans, salads, chocolate brownies and of course burgers.
I buy my black beans in dried form and generally soak them overnight before cooking with them but tinned black beans are also great to use in this recipe.
These Vegan Black Bean Lime Burgers are:
and are great eaten either in a bun or as they are with salad, fries or whatever side takes your fancy. My Minted Watermelon Salad is just the perfect accompaniment to them as is my Creamy Avocado Lime Dressing.
These Vegan Black Bean Lime Burgers keep well in the fridge and also freeze very well. Just put a piece of baking parchment between each one to avoid sticking. You can reheat them in the oven on 350 for about 10 minutes, 20 if frozen.
These vegan, zesty black bean burgers will satisfy even the most ardent meat eater! Full of citrusy flavour with a slight chilli kick and perfectly moist.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 cups of cooked black beans or 1 540ml can drained and rinsed
- 4 green onions chopped
- 1 lime (zest and juice)
- 1/4 teaspoon chili flakes / powder (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup ground flax seed (bread crumbs would also work)
- 1 handful cilantro
- 2 tablespoons of oil (your choice, I use olive)
- Add beans to a large bowl.
- Mash roughly with a potato masher (but not too much).
- Add all the ingredients to the bowl.
- Mix well (I find clean hands are the best tool for this), making sure everything is well combined.
- You can taste the mixture now to check your seasoning.
- Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.
- Remove from the fridge.
- The mixture will feel very sticky but should come together well. Shape into 4 balls, pressing them together really really firmly then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together. If you struggle to shape them because you feel the mixture is too sticky then add a few more tablespoons of flax/bread crumbs and leave for a few minutes to let it absorb some moisture before attempting to shape again.
- Heat the oil in a fry pan over a medium heat.
- Once hot add the burgers making sure there is plenty of space around each one to enable you to flip them later. If you can't fit them all in, have your oven on low (300 degrees F) and once the first ones are done keep them warm in there until the rest are ready.
- Fry them for about 5 minutes each side or until a nice golden crust forms.