Black bean burgers

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Black bean burgers

Makes: 6-7 burgers


  • 2 cans black beans, drained, rinsed, mashed
  • 2/3 cup cooked quinoa
  • 1/3 cup sun dried tomato pesto
  • 1/4 cup all-purpose flour
  • 1 tbsp flax meal + 3 tbsp water
  • 2 tsp liquid smoke
  • salt and pepper


  1. In a small microwave safe bowl whisk together the flax meal and 3 tbsp water. Heat in microwave for 10 seconds. Remove from microwave and allow to cool.
  2. Combine all ingredients in a large mixing bowl and mix until just combined. Mixture will be pretty wet. Place in refrigerator for 15 minutes to slightly set.
  3. Form mixture into patties. I use a 1/4 cup ice cream scoop. This usually yields about 6-7 burgers. I like to directly scoop the mixture onto a pre-heated skillet lightly coated with olive oil and then gently press into a nice sized patty. Cook for about 5-10 minutes on each side. Cooking time varies. I just keep the heat on medium and cook until crispy on both sides and the inside is fully set.
  4. To assemble I place the black bean burger on a toasted brioche bun, slather the top bun with a quick vegan aioli, a little basil, lettuce, tomato, and onion. Aioli recipe is listed below.

For the aioli

  • mayonnaise
  • garlic cloves, minced
  • lemon juice
  • salt and pepper
  1. So this isnโ€™t much of a recipe. All I do is add a few tablespoons of vegan mayonnaise to a small bowl, add some minced garlic that I make into a bit of a paste and mix it with the rest of the ingredients. I let it chill in the fridge for a few hours until Iโ€™m ready to use it.

Notes: For the quinoa I place 1/3 cup dried quinoa in a pot with 2/3 cup non-chicken broth. Bring to a boil, cover, lower heat to a simmer and simmer for 15-20 minutes or until liquid has fully dissolved. Let come to room temperature before adding to the rest of the ingredients.

Feel free to use whatever mayonnaise you like. I personally like the Soy Free Vegenaise. I’ve used it for years.

Itโ€™s a super quick and easy recipe. I highly suggest trying it out with the aioli, basil, and onion. It really does go so well together. Itโ€™s bursting with flavor!

Leftovers keep well in the freezer and make for a quick, healthy meal. After cooking, allow burgers to come to room temperature. In an air-tight container, stack burgers separated with parchment paper squares. Freeze until ready to use.

*The original recipe first appeared on The Voracious Vegan blog many moons ago. I have made a few changes and decided to share my version.

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Welcome to Midwest Glam! My name is Lisa Marie and this is where I blog about all things beauty, food, and photography. While I mainly focus on beauty topics, I do weekly photography posts as well as the occasional recipe. Thank you so much for visiting!

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