Easy Grillable Spicy Black Bean Burgers loaded with flavour and goodness. These burgers hold up really well, making them perfect for the grill.
Now that the BBQ season is here, it’s time to kick it off with an all time favourite. If you haven’t tried a grilled black bean burger, you’re definitely missing out.
Burgers are an obvious choice for the grill. Also for vegans! If you think you have to miss out on all the BBQ fun just because you’re eating plant-based, you’re so wrong.
These black bean burgers are hearty, filling, flavourful, delicious, and so good for you.
And the best part? They’re grillable!
There’s something so satisfying about biting into a delicious, hearty burger patty with all of your favourite toppings.
Black beans make an excellent base for a healthy, filling vegan burger. Joining the black beans, these burgers are made from whole wheat breadcrumbs, onion, tomato puree, chili sauce and a few spices.
The black beans ensure a moist texture in the middle, while the whole wheat bread crumbs make the edges crispy, and the spices bring the flavour. Pretty great, right?
Make a big batch and serve a crowd or store in the fridge or freezer for another time.
Here’s to hoping the summer will be full of sunshine and BBQ weather!
If you try these Grillable Spicy Black Bean Burgers, let me know how it goes! Leave a comment or snap a photo of it and share it on Instagram with the hashtag #themostlyhealthy. Happy barbecuing, friends!
- For the black bean patties
- 1 can black beans
- 1 medium onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 tbsp tomato puree
- 1/2 - 1 tsp spicy chili sauce
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried basil
- 1 cup whole wheat breadcrumbs + about 1/4 cup for coating
- Salt and pepper, to taste
- Onion and mushrooms
- 1 medium onion
- 10-12 mushrooms
- 2 tsp tamari
- 1 avocado, sliced/mashed
- Red pepper hummus
- Salad leaves
- Buns, toasted/grilled
If grilling, heat the grill. Otherwise, preheat the oven to 180 degrees Celsius (356 Fahrenheit).
In a food processor, add black beans, onion, garlic, tomato puree, chili sauce paprika, cayenne pepper, and dried basil and blend. Once everything is well combined, add the breadcrumbs and blend again until a moldable dough form. If dry, add 1-3 extra tbsp tomato puree. If too wet, add more breadcrumbs. Taste and adjust seasonings as needed.
Divide and form the dough into four patties. Place on a plate or chopping board and slightly flatten with hands to form a 1-inch patty. Lightly coat with breadcrumbs (1/2-1 tsp per side). This will ease cooking. Place on a baking sheet or plate for grilling.
If grilling, place your burgers on the preheated grill and cook for 7-10 minutes or until browned on the underside. Flip gently and cook for another 5-10 minutes. The burgers should feel firm when done.
If cooking in the oven, place the burgers in the preheated oven and bake for 35-40 minutes or until browned and firm.
In the meantime, prepare the toppings/sides. Chopped the onion and mushrooms into thin slices. In a medium pan, cook the onion over high heat for 2-3 minutes then add the mushrooms and tamari and cook for another 2-3 minutes. Remove from heat.
If desired, grill/toast the buns.
To serve, spread hummus on bottom half of a toasted bun. Then add salad leaves, patty, avocado, onion/mushroom mix, ketchup or any other desired toppings.
Store leftover burger patties in the fridge or freezer.