If you've been looking for a juicy veggie burger option look no further. Our black bean burgers pack a lot of protein into a patty and come out firm instead of mushy like some other veggie burger options. By using flax to make a "flax egg", you won't even miss the traditional egg as a burger binder.
These patties don't take a lot of prep time so they can be easy enough to whip up on a weekday, or prepped in advance and frozen, just defrost and bake when you need them. And the fact that these burgers are baked rather than grilled means that you can make these in big batches, just double or triple the recipe if you're cooking for a crowd!
If you have a gluten allergy, you can substitute breadcrumbs, with gluten-free breadcrumbs and you can use grilled portabella mushrooms instead of buns.
To make the "flax egg" to bind the burger, place the flax seeds and water in a small bowl. Set aside to thicken for 15 minutes
Preheat the oven to 350 F
In a large bowl, mash the drained black beans with a potato masher or fork until most beans are broken up, leaving some beans intact whole for added texture.
Add breadcrumbs, onion powder, smoked paprika, garlic powder, cumin, chili powder, salt, pepper, sriracha, Worcestershire sauce, and the "flax egg" mixture. Stir until well combined.
Form 6-8 tightly packed patties from the mixture.
Place them on a baking sheet sprayed with cooking spray or olive oil. Bake in the oven for 15-20 minutes at 350 F, flipping once midway.
Serve on whole-grain buns with your favorite burger toppings.
Servings 0