Spicy jalapeno black bean burgers are the perfect Meatless Monday meal! They’re loaded with fiber, whole grains, and really pack in the heat. Perfect for a summer grill session, or quick vegan friendly dinner (just sub vegan mayo for the aioli!)
I love having my own homemade burgers stocked in the freezer for nights I’m not looking to cook. These burgers pair so well with my 4-ingredient garlic aioli, and are even a hit among the meat lovers!
Serve your vegan black bean burgers on a bun, over a salad, or with a side of baked French fries, like these easy vegan cheese fries.
You’ll need a few simple ingredients for these delicious plant-based burgers:
- canned black beans
- oat flour, or sub any other flour or bread crumb
- sautéed onions
- jalapeños
- your favorite store-bought BBQ sauce
- spices!
Mash the black beans in a bowl and mix them together with the remaining ingredients, refrigerate for 15-20 minutes, form into patties and grill when ready to serve!
The refrigeration step can be skipped if you’re in a pinch for time, but I found that it helps keep these burgers together and yields more of a “meatier” veggie burger.
These spicy vegan black bean burgers pair perfectly with the lemon garlic aioli. You can prep them ahead and freeze them for up to 4 months. They’re the perfect protein to pair with your dinners. You guys are going to love them! Check out some other meatless recipes below.
Other meatless recipes you may like:
Jalapeno Black Bean Burgers
Ingredients
- 1 can of black beans, 15.5 oz
- 1/2 cup oat flour
- 1/2 small onion, chopped
- 1 jalapeno pepper, chopped
- 2 tbsp store-bought BBQ sauce
- 1 tbsp sriracha (optional)
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Garlic Aioli
- 1/4 cup mayo of choice, I used low-fat (use vegan if needed)
- Juice from half a small lemon
- 1/2 tsp garlic powder
- Pinch of salt & pepper
Directions
- Rinse and drain the black beans. Set aside.
- Heat a medium sized skillet with the olive oil and saute the onion until browned, for about 5 minutes.
- Pour the black beans in a bowl and mash with a fork or masher. I like to leave some pieces whole.
- Add in the chopped jalapeno, onions, BBQ sauce, sriracha, spices, and oat flour and mix well. Set mixture in fridge for 10-15 minutes.
- Remove from fridge and form into 4 palm sized patties.
- Heat a pan on medium heat, spray with cooking spray and cook each burger for 2-3 minutes per side.
- Mix together aioli ingredients in a small bowl. Serve fresh over burgers on a bun or over a salad.
Sautéed onion, corn, and jalapeño to add in and was *chef’s kiss* Also replaced sriracha with chili sauce (Huy Fong, green lid). Have made it twice so far and always a hit. Bf dislikes mayo but loves the sauce!
That sounds SO delicious!
These were a hit in my house! I left out the sriracha (I can be a spice baby) and they were perfect for my taste!
Hey Lindsay, so glad you enjoyed them!