Name: Grilled Black Bean Veggie Burgers
Prep time: 30 min
Total time: 30 min
Ingredients: 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups); ¾ cup grated onion; 4 cloves garlic, minced; 2 teaspoon smoked paprika; ¼ teaspoon freshly ground black pepper; 2 tablespoons flaxseed meal; ¼ cup no-salt-added tomato sauce; 2 tablespoons reduced-sodium soy sauce or tamari; 1½ cups cooked brown rice; 1 cup whole wheat panko; 8 whole wheat hamburger buns; Toppers: sliced onion, lettuce, sliced tomatoes, pickles, Homemade Ketchup (or store-bought) and/or mustard

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 8 burgers
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Become the burger boss at your next plant-based BBQ with these drool-worthy black bean veggie burgers. The nutrient-dense patties are seasoned with smoky paprika and salty soy sauce to create a rich, meaty flavor that’s enhanced by the texture of brown rice and panko breadcrumbs. The trick to grilling these burgers is patience: Be sure to wait the full 5 minutes before trying to flip them on the grill or they may stick and fall apart. Once the patties are ready, serve them on a whole wheat bun with all your favorite toppings. We recommend a generous slather of Homemade Ketchup and fresh veggies, but feel free to get creative and see what kind of wildly wholesome burger combinations you can create!

For more veggie burger recipes, check out these tasty ideas:

Five-Ingredient Veggie Burger
Sneaky Chickpea Burgers
Pineapple Teriyaki Burgers
Or take a look at our full collection of veggie burger recipes

By Ellen Boeke, Jul 21, 2023

Ingredients

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
¾ cup grated onion
4 cloves garlic, minced
2 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 tablespoons flaxseed meal
¼ cup no-salt-added tomato sauce
2 tablespoons reduced-sodium soy sauce or tamari
1½ cups cooked brown rice
1 cup whole wheat panko
8 whole wheat hamburger buns
Toppers: sliced onion, lettuce, sliced tomatoes, pickles, Homemade Ketchup (or store-bought) and/or mustard

Instructions

In a large skillet cook the first five ingredients (through pepper) over medium until onion is tender, stirring occasionally. Coarsely mash bean mixture; cool slightly.
Meanwhile, in a large bowl stir together flaxseed meal and ⅓ cup water. Let stand 15 minutes.
Stir tomato sauce and soy sauce into flaxseed mixture. Add bean mixture, brown rice, and panko. Stir to combine. Divide into eight portions. Form into ¾-inch-thick patties.
Grill, covered, over medium heat 5 minutes. Carefully turn burgers and grill 5 minutes more or until heated through. Brush with water if needed to prevent sticking. Serve burgers on buns with desired toppers.

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Bruce2 months ago

How do you keep the burgers from falling apart? Especially after freezing?

Courtney Davison4 weeks ago

Hi Bruce,

The flaxseed and water mix to form an egglike gel that helps bind the burger ingredients. The patties should be fine to freeze. You should be able to cook them from frozen; you might just need to grill them a little longer. Hope this helps.

Thank you,

Courtney Davison
Editor, Forks Over Knives

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about the author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

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