These very moist Vegan Black Bean Burgers with Lime 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 these Vegan Black Bean Burgers with Lime and my very popular White Bean Artichoke Burgers.
SUCH A VERSATILE INGREDIENT
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:
- Moist
- Spicy
- Citrusy
- Easy
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 or my Tomato Chickpea Salad with Cilantro & Lime are the perfect accompaniment to them as is my Creamy Avocado Lime Dressing.
These Vegan Black Bean Burgers with Lime 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 370°F for about 10 minutes, 20 if frozen.
LET ME KNOW WHAT YOU THINK OF MY VEGAN BLACK BEAN BURGERS
You can share your pictures on Instagram by using the hashtag #avirtualvegan and leave your comments below too. I love to hear what you think!
Zesty Black Bean Burgers
Ingredients
- 2 cups cooked black beans
- 4 green onions chopped
- 1 lime zest and juice
- 1/4 teaspoon chili flakes or powder (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup ground flax seed or bread crumbs would also work
- 1 handful cilantro
- salt
- pepper
- 2 tablespoons oil (optional) It's your choice what kind, I use olive. If you don't use any use a good non-stick pan to cook them in
Instructions
- 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.
Katie says
Could you also bake these burgers? If so, what temperature and time would you recommend?
melmcdonald2 says
Hi Katie.
Yes You could. You just won’t get the nice golden crust but they will still be good. Sit them on a silpat or some baking parchment on the tray and bake at 350 I think for about 15 mins. Just check they are nice and hot before serving and don’t over cook them or they will go dry. Let me know how they turn out!
Nicole Simmons (@Notimefordiy) says
These sound great and so good for you, too! I love to eat black bean burgers with some salsa on top – one of my faves! Thank you for sharing on the #HomeMattersParty with us this week! Definitely going to pin this one!
melmcdonald2 says
Thanks Nicole!
Charlene @ That Girl Cooks Healthy says
These black bean burgers look awesome, I will definitely give this one a try as I have a large quantity of unused beans in my pantry.
janet @ the taste space says
I just bought a BBQ so this is perfect. I like how these are mostly beans. 🙂
aishabaje says
Can you make a stack and freeze them uncooked? I’m trying to prepare more meals in advance
A Virtual Vegan says
They are a bit sticky when uncooked so I don’t think they would freeze well like that. However if you cook them then freeze them they are fine. Just put some parchment paper between them so they don’t stick together and lay them carefully in a freezer bag. I freeze them like that a lot. Then I take them out and bake them in the oven on 350 for about 20 minutes or until they are heated through.
Desert Panz says
Savory and simple. Other recipes I’ve tried entail too many steps. I added fresh roasted Hatch green chile and roasted Hatch jalapenos, to celebrate the heritage of where we live. Thank you for the recipe.
A Virtual Vegan says
It makes me so happy to hear you enjoy my recipe. I love that you added chile & jalapeños. I will try it next time I make them. Thank you so much for taking the time to comment :0)
Carly says
Do they stand up to grilling? I keep working on a veggie burger that can hold up to grilling
A Virtual Vegan says
I haven’t actually tried them on the grill but they are pretty firm so I think they will be ok. When it’s warm enough I’ll try them out on my grill and update the post!
Sabrina Lmssy says
It’s really good but like every veggie burgers I’ve tried to cook, they don’t hold 🙁
A Virtual Vegan says
Hi Sabrina,
Sorry to hear they didn’t hold together. I have never had a problem with them falling apart. They are usually pretty firm and sturdy. Perhaps we can work out what went wrong? Did you maybe cook your own dried beans and they were pretty firm rather than soft and squishy? That would affect the burgers holding together. Did you sub any ingredients? The flax is pretty integral in this recipe. And lastly did you refrigerate the mixture before forming the burgers? This step is important as it gives the flax time to absorb moisture and swell so it can act kind of like glue. Just a few ideas for you. Perhaps one of them might help :O)
Sara says
Just made these today and they are incredible! They held their shape and were simple, yet delicious. Thanks so much for sharing!
A Virtual Vegan says
Wow thanks so much Sara! I make these burgers a lot as they are so versatile and are great for quick lunches or dinners.I am so glad you enjoyed them too and thank you for taking the time to let me know. I really appreciate it. Have a lovely evening :O)
Becky Striepe says
Ooh I have to try these!
A Virtual Vegan says
They are great. One of the most popular recipes on my blog :O)
Shantee Rickerby says
Made these tonight. They were YUM!!! Thank you for the recipe.
A Virtual Vegan says
You are welcome Shantee. I am so glad you enjoyed them!
Steph says
Hi there!! Second time I’ve had these. My husband loves them!! Says they taste like a bureto lol I’m the vegan and loved them too!!
Great recipie
A Virtual Vegan says
That’s great! So glad you both like them. Thank you for coming back to leave feedback! 🙂