Black bean burgers

Print Recipe

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 isn’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 I’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.

It’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. It’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.

Leave a Reply

CommentLuv badge


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!

Click here to subscribe to our mailing list!


Mailing list


Midwest Kitchen

If you're looking for a fun activity for the kids during quarantine, pop on over to There are a few DIY Cookie Kits for the kids and YOU!

DIY Cookie Kit


Green Roads CBD Roll-Ons

Pixi Beauty Glow Tonic


Home | About | Archives | Recipes | Disclosure | Contact
© 2013-2023