A family-friendly plant-based black bean burger recipe with loads of flavor. If you are tired of bland black bean burger recipes and your kids do not appreciate noticeable veggies in a burger, look no further. This plant-based recipe is also vegan, dairy-free, oil-free, and gluten-free. Enjoy!
Family-friendly plant-based burger recipe
Transitioning to plant-based eating means you are battling a whole life of habits, from smell and texture to what food should look like. One of the first recipes my family tried to replace when switching to plant-based eating was the burger.
Burgers are easy to prepare and an American classic. There are a lot plant-based and vegan burger recipes on the web that are way too far outside the mold, even if they do taste delicious.
My mission with this burger was to have a dark colored patty (black beans), a little bit of texture (oats), and hide a lot of veggies (green bell pepper, onion, and garlic). I added ground flaxseed as a binder and to get those heart-healthy omega-3 fatty acids. The seasoning is mixed into the patty, so all you have to do when cooking these is worry about heating them through.
Recipe prep tips
Get out all of your ingredients. Start by prepping the base ingredients. Drain and rinse your black beans, or measure them out if you are a mom-star who prepares homemade black beans. Cut up you bell pepper just enough so it is easy to remove the seeds and will fit well into your blender. Chop an onion enough to remove the stem, roots, and outer skin, repeat for the garlic.
Blend the base ingredients together then remove the blade to stir in the rest of the ingredients or transfer to a mixing bowl. First, prepare your flax egg because it needs to sit for a minute or two while the flaxseeds soak up the water. Next, measure your oats and spices. You need to use quick oats, because they are cut smaller than traditional rolled oats, so they won’t be noticeable in your burger. If you only have traditional oats you need to pulse them in the blender with the black bean and veggie mixture to break them up. Last, stir the flax egg, oats, and spices into the black bean and veggie mixture.
Recipe cooking tips
Head a griddle over medium heat, I use a non-stick griddle because I don’t like adding oil to my food. If you do not have a non-stick griddle you will need to use enough oil in your pan to prevent sticking. For a gourmet bun use a ½-cup measure, for small buns use a ⅓-cup scoop. The ½-cup scoop will make 8 patties, the ⅓-cup scoop will make 12 patties.
The mixture is sticky, but I use my hand to gently press them onto the griddle. If you are afraid of burning yourself, you can put them on a cold griddle and turn the heat on after you have shaped the patties. I worked in my parents restaurants for a few years after college and my fingers aren’t as sensitive to heat anymore.
Do not worry about the top of the patty being smooth. After 4-5 minutes on medium heat flip the patties and use the back of the spatula to press the patty just enough to flatten the top side. Cook for another 4-5 minutes and they are now ready to eat or freeze.
Tips for freezing the patties
Since these patties freeze and reheat well I love making a double batch for a total of 24 patties. This feeds my family for 6 meals! To freeze the patties I line a baking sheet with wax or parchment paper and place the cooked patties on the pan so they do not touch each other, and place in the freezer. I leave the pan in the freezer while we eat dinner and transfer the patties to a freezer bag after we clean-up, 30 minutes to an hour at most.
The frozen patties reheat on the griddle in under 10 minutes and are perfect for dinner on nights you are short-on-time.
A note on portion size
The picture shows a ½-cup patty on a small bun. That size works much better on a gourmet burger bun. The 1/3-cup patty is more appropriately sized for a small/regular sized burger bun.
Plant-based transition tips for burgers
When we first started our plant-based adventure we loved the vegan Boca burger. It’s a great starter, especially to free up valuable kitchen time while you learn how to make new recipes. The next step in your journey is to get away from the processed meat substitutes and eat more whole-foods. Once you are eating more whole-foods based meals you will also appreciate the flavors of this black bean burger more than the store-bought versions.
For more freezer-meal ideas check out my Crock-Pot Vegetable Soup Recipe, it’s also easy to double and freeze!
Thanks for stopping by and good luck on your plant-based transition this week as you improve your health one meal at a time! ~Cassie
Green Bell Black Bean Flavor
A family-friendly plant-based black bean burger recipe with loads of flavor. If you are tired of bland black bean burger recipes and your kids do not appreciate noticeable veggies in a burger, look no further. This plant-based recipe is also vegan, dairy-free, oil-free, and gluten-free.
The black bean patties freeze and reheat well and the recipe is easy to double.
- 2 16 ounce cans black beans, drain and rinse
- 1 green bell pepper, remove seeds and roughly chop
- 1 small onion, roughly chop
- 1 teaspoon minced garlic
- 1 flax egg --> 1 Tbsp ground flaxseed plus 2 Tbsp water, stirred and sit for 1 minute
- 2 cups quick oats, or pulse rolled oats in blender
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Combine base ingredients - black beans, green pepper, onion, and garlic - into a blender or food processor and blend until smooth.
Stir in rest of ingredients to blended mixture.
Preheat non-stick griddle to medium heat.
Scoop mixture into 12 1/3-cup portions or 8 1/2-cup portions and flatten into patties on the non-stick griddle. The mixture will be sticky.
Grill over medium heat for 4-5 minutes per side until patty holds shape on its own. Press down patty with back of spatula after flipping to make an even and smooth patty.
Enjoy immediately or freeze patties between freezer paper to prevent sticking.
The 1/2-cup scoop is good for a gourmet bun, the 1/3-cup scoop is good for a traditional bun.
To reheat the frozen patties, place the frozen patties directly on a non-stick griddle over medium heat and reheat for 4-5 minutes per side.
There are 128 calories in one 1/3-cup patty and 192 in one 1/2-cup patty.