Packed with flavor these Black Bean Burgers with Chipotle Hummus are sure to please the entire family. They are super simple to make and come together in less than 30 minutes, talk about a perfect week night meal!
I am a huge Black Bean Burger lover and have been making them for years. I love how simple and pantry friendly this recipe is. It’s packed with flavor and nutrition!
The first time I ever had a Black Bean Burger was at Pita Jungle and man was it good! From that moment on I was hooked.
I new I had to recreate my own version at home so I could enjoy this tasty meal very often.I generally make big batches of these burgers and freeze them for an easy lunch or dinner.
These burgers hold together well and are not only filling but so satisfying. Paired with the smoky Chipotle Hummus it’s a match made in heaven.
- Black Beans – I generally use no salt added canned beans, make sure to rinse them and pat them dry. If you are using beans cooked from scratch you will need about 2 2/3 cups.
- Flax Egg – A flax egg is simply 1 tbsp. ground flax seed and 2.5 tbsp. water mixed together. Allow the flax mixture to set for 5 minutes and it will gel up and act as your egg replacement. You will need two for this recipe.
- Rolled Oats – Simply pulse in a food processor or blend to make them into a flour like texture. You still want to see a bit of oats in the mixture.
- Veggies – Make sure to dice, shred or mince your veggies very fine. You don’t necessarily want huge chunks of veggies or the burgers won’t stick together as well.
- Seasonings – Start with what I suggest and taste your bean mixture. From there you can add additional seasonings if needed.
- Olive Oil – Feel free to use whatever oil you have on hand. To make these oil free bake in the oven with parchment paper.
- Chipotle Hummus – Chipotle is pretty spicy, if you are not a fan of spice start with 1/2 a pepper a go from there. If you don’t like spice at all these are also good with bbq sauce or really any type of hummus.
- Fixings – Lettuce, tomato, onion, avocado slices it’s all tasty!
How To Store:
Black Bean Burgers can be kept in the fridge in an airtight container. Make sure to wait until they are completely cooled before storing. These are best within 3-4 days.
You can also freeze them in a freezer safe bag or container for up to 3 months. Again make sure they are completely cooled before freezing.
You can reheat them on the stovetop, in the oven or in the microwave. If reheated in the microwave they will not hold together quite as well.
Other Recipes You May Like:
- BBQ Jackfruit Sandwiches
- Vegan Lentil Sloppy Joes
- White Bean and Mushroom Vegan Meatball Subs
- Vegan Chicken Salad
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Black Bean Burger with Chipotle Hummus
- 2 cans black beans drained and rinsed
- 2 flax eggs (2 tbsp. flax meal+5 tbsp. water)
- ½ cup rolled oats ground
- ½ bell pepper finely diced
- ¼ cup red onion finely diced
- 1 small carrot shredded
- ½ jalapeño minced
- 2 cloves garlic minced
- ½ cup cilantro chopped
- 2 tsp. cumin
- 1 tsp. sea salt
- ½ tsp. ground pepper
- 2-4 tbsp. olive oil
- 1 10 oz tub plain hummus
- 1 chipotle pepper in adobe
- Sliced Tomato
- Sliced Red onion
- In a small bowl make your flax egg. Add your ground flax and water and stir, set aside.
- Now prep your veggies. Dice your bell pepper and onion, mince your jalapeño and garlic, chop your cilantro, shred your carrot and set aside.
- Into a medium sized bowl add your black beans. Mash them well with a fork or potato masher. You will want most of the black beans to be mashed leaving about 1/4 still partially whole.
- To the bean mixture add your cumin, salt and pepper and mix together.
- Now add your cilantro, jalapeño, garlic, bell pepper and carrot and mix until well incorporated.
- Place your oats into a food processor or blender and pulse until your oats are ground but not fully a fine flour like texture.
- Add the flax egg and oats to your bean mixture and mix well. Now allow the mixture to set for five minutes. This helps the beans to absorb your binders and stay together better. Do not skip this step.
- Place a large skillet on the stovetop over medium heat and add about 2 tbsp. of olive oil.
- Take about 1/2 cup of your bean mixture and form into a thick patty about 3/4-1 inch in thickness. Place into the pan and cook on each side until golden brown and firm, about 4-5 minutes per side. Depending on the size of your pan and how many burgers you can cook at once you may need to add more oil.
- Into a food processor or blender add your hummus and chipotle pepper. Blend or pulse until combined.
- Prepare your serving veggies. Slice your tomato and onion and cut your lettuce.
- Now assemble your burgers. Onto your bun smear the hummus, top with your burger, then tomato, onion and lettuce.
- If you would like to bake these you can do so by placing them on a sheet pan lined with parchment paper or lightly grease your pan. Bake at 375 degrees for 20 minutes carefully flipping half way through.
- These do freeze well and are best reheated on the stovetop or in the oven. They can be microwaved however, they will be a little softer in texture when reheated with this method.
- You can also use the food processor to make your bean mixture. Just ensure you do not over process your beans or the burgers will be too mushy and not hold together well. I would recommend keeping about 1/4 of the beans out of the processor and mixing them into the processed mixture.