The Best low carb vegan veggie burgers recipe
Spicy gluten-free vegan black bean burgers with fluffy burger buns – Get ready for a deliciously juicy, spicy, and altogether amazing vegan spicy black bean burger. These burgers are so good, you’re going to have a hard time believing they’re vegan. They’re thick, incredibly flavorful, golden, and crispy on the outside and juicy and meaty on the inside. We are talking really big burger flavor and texture in a plant-based protein-packed vegetable burger. Oh, and these tasty veggie burgers also just happen to be gluten-free, nut-free, and totally irresistible.
I know it’s not really burger season, but in my world, it’s always the right time for burgers.
When it comes to my burger patties, I have a lot of expectations and requirements. They have to be the right texture, a little crispy on the outside, and still be very meaty, even though they’re vegan. That’s why, I like to test out a lot of different vegan burger patties, and constantly create new ones to try and outdo my other recipes.
It’s a fun and very tasty challenge, and let’s just say that everyone loves to come over for burger nights. They make a delicious meal that’s great for a vegan diet…but it’s also one of my family and friends favorite things to eat on summer nights.
This vegan spicy black bean burger is one of my homerun recipes if I do say so myself. It’s got a delicious meat-like texture and it’s so quick and easy to make. I like to make an extra large batch and freeze any leftover patties for later. It’s so easy to just throw my premade burger patties on the grill if I’m feeling uninspired or haven’t gotten around to shopping that day. These tasty thick veggie burgers are always a good idea. Say goodbye to grocery store veggie burgers because these ultra luxe gluten-free burgers are about to become your new favorite burger patty recipe.
What’s great about this vegan Spicy Black Bean Burger recipe:
- Super easy and quick to make
- Meal prep friendly – make the burger patties in advance and freeze them for later
- A huge crowd-pleaser – everyone adores these spicy, meaty vegan burgers
- Affordable – these budget-friendly burgers aren’t just good for the environment they’re also affordable
- Healthy and low calorie – fits most low-carb diets
- Vegan, gluten-free, nut-free, and soy free
- Healthy and great low carb option – for extra healthy low carb veggie burgers you can make them as a bunless burger recipe
What we’re covering In this easy vegan spicy black bean vegetable burgers recipe
- Ingredients for making the best simple meaty vegetable bean burgers
- Tips and tricks for making the best thick black bean vegetable burgers
- How to make simple meaty spicy vegetable burgers
- Vegan burger topping ideas
- FAQs – all your homemade veggie burgers questions answered
Ingredients for making easy vegan gluten-free black bean quinoa vegetable burgers
Black Beans – drained and rinsed. The main ingredient of these thick luxe burgers are the beans. You could substitute pinto or navy beans and they will still be the best vegan burgers. (As good as the impossible burgers and beyond burgers, if you ask me). I like to use canned black beans because they’re quick, easy, and already cooked to tender perfection. Just rinse and drain the beans and you’re ready to make these tasty thick burgers. If you prefer, you can cook the beans yourself.
Cooked Quinoa (or cooked rice) – the quinoa (or cooked rice) serves so many functions in these vegan veggie burgers. They work as a natural binder with the flax eggs to make the burgers firm, thick, and just the right kind of chewy. You can replace the quinoa with regular cooked brown rice if you prefer. Both quinoa and rice are naturally gluten-free. If you don’t need a gluten-free option, you can also use couscous as a replacement.
Rolled Oats – I use gluten-free rolled oats, but any type of oats like quick-cooking oats and similar should work fine. The oats make the burgers extra thick and meaty while also working as a binder to give that ‘real’ burger texture.
Flax eggs – we’re using 2 tablespoons of Ground Flaxseed + 4 tablespoons of water to make out vegan eggs. The flax eggs work as a necessary binder to make the burgers extra thick and meaty without the tendency to fall apart during cooking that some vegan burgers have.
Olive Oil – I use olive oil, but any type of vegetable oil will work. Coconut oil, avocado oil, or your preferred vegetable oil will work great.
Onion and Garlic – the onions and garlic give the burgers depth of flavor and a little hint of freshness and spice. If you don’t have onions and garlic you can substitute with a teaspoon of onion powder and garlic powder.
Seasoning – Smoked Paprika, Ground Cumin, Dried Oregano, Tamari sauce, and 1 Jalapeño Pepper Finely diced, plus salt and a Pinch of Pepper. We are using a full spectrum of seasoning to bring out all the flavors of these luxurious black bean vegetable burgers.
Tips and tricks for making the best vegan veggie burgers
Don’t be afraid to char the burgers – Charred burgers are just better burgers. This black bean burger recipe comes out best when the patties are well-grilled to the point of being quite charred. If you’re cooking the burgers on the grill, brush with vegetable oil first, grill for 2-3 minutes on each side, or look for distinct grill marks and crisp edges. If you cook them in a skillet, each burger side should be crisp and blackened. For the best results, make sure your skillet is hot when you add the patties, and cook them for 4-5 minutes on each side.
Adding extra flavor – if you, like me, adore a hit of cheese flavor then try adding 3-4 tablespoons nutritional yeast to the burger mixture. It makes the burgers extra rich and gives them a cheesy flavor that’s irresistibly good. For even more cheese flavor, you can add vegan shredded cheese to the patty mixture. The cheese will melt and become oozy during grilling. Yum!
BBQ burgers – Love BBQ-flavored burgers? Me too! Why not spice up your burgers by adding 2-3 tablespoons of BBQ sauce to the black bean patty mixture? Just add more almond flour to even out the extra liquid and you will be ready to enjoy the best thick, meaty black bean BBQ vegetable burgers!
Meal prep gluten-free black bean burgers – these thick and moist vegan burgers are great made in advance. You can make the bean mixture ahead of time, and shape into patties. Then, transfer the patties to a baking sheet, cover them, and refrigerate them for up to a day before cooking. Otherwise, cook the patties in advance and reheat them before serving.
How to store black bean burgers – Store the cooked patties in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Serving – How to serve the best tasty vegan burger
There are soooo many tasty ways to serve these thick vegan burger patties. For a light and more low-calorie lunch, skip the bun and eat with a side salad or in a lettuce wrap with all your favorite taco toppings. And, of course, I can’t mention serving burgers without also mentioning fries and baked sweet potatoes as a side dish. For a seriously impressive dinner, get creative with your burger toppings. Try
- mashed avocado + caramelized onion
- Your favorite vegan cheese + spicy mustard + sweet pickles
- Top with my easy cashew cheese + roasted red peppers + red onions
- Load up the burgers with sriracha + sautéed mushrooms + my favorite vegan pesto
- Vegan mozzarella + pesto + grilled pineapple
- corn salsa + cheddar cheese
- or even chunky guacamole (my go-to favorite)
- My easy spicy salsa + grilled peppers
Salads to serve with simple plant-based chickpea, bean, and broccoli burgers – for a more low-carb option
How to add extra spice and flavor to your veggie burger recipe
So, if you know me, you will probably also know that I’m really not the biggest fan of very spicy food. But due to peer pressure from my spice-loving family, I decided I had to come up with a delicious, spicy burger that would knock everyone’s socks off, without it being unbearably spicy (because I also want to eat).
The great thing about this recipe is, you can adjust the spiciness to the mixture of veggies to fit your taste. Just season with a little extra chili for the people that want that extra spiciness, and add a little hot sauce to their burger dressing.
For me, the spiciness level in these vegetarian burger patties is just right. It’s not unbearably hot, where I feel like my tastebuds are dying a torturous death, but it’s still spicy enough to satisfy everyone.
The best vegan burger toppings for the best gluten-free veggie burger perfect for a plant-based diet
I like to serve my burgers with a side of my amazing potato wedges and all the trappings: Avocado, mixed lettuce, BBQ sauce, hot sauce, vegan mayo, and tomato slices. Just add anything you want here, and don’t be afraid to go all out. There’s nothing more fun than trying out new burger toppings.
Here are some of my favorite non-traditional burger toppings that everyone needs to try:
- Onion rings
- Pickled onions
- Mango slices
- Lime dressing
- Tofu bacon
- Coconut bacon
How is this Vegan Black Bean Burger recipe made? It’s so simple. Just:
- Mix together the ground flax seeds and 5 tablespoons of water in a small bowl and set aside.
- Pour the drained black beans into a food processor along with the quinoa, oats, onions, and all the spices. Process until everything is combined and pour in the flax seed egg. Process once more to mix everything. Place the mixture in the refrigerator to set for 20 minutes.
For Baking:
- Preheat the oven to 375F.
- Next, divide the mixture into evenly sized balls and gently press them flat. Place the patties on a baking sheet covered with baking parchment and drizzle a little olive oil on top.
- Cook the patties in the middle of the oven for 15-20 minutes, carefully flipping them over halfway through.
For searing:
- Heat a large pan with olive oil and cook the patties for around 3 minutes on each side or until they are golden brown and crispy (note: if you flip the patties too soon they will stick to the pan).
Making the burger:
- Once the burger patties are done, assemble your low-carb veggie burger with all the toppings you want. Enjoy.
FAQs – all your black bean quinoa burger questions answered
Yes! You can bake or grill the burgers– instructions for both are included in the printable recipe below. You can also make the burgers ahead of time and freeze them, which is what I like to do when I’m making these. Make an extra large batch of burgers every time you make these, then just freeze half. That way you always have a batch of ready-to-go easy bean burgers in the freezer.
You can freeze these burgers before or after cooking. Cook the burgers ahead of time, then freeze them and reheat them in the oven or microwave. Or freeze the patties uncooked, then allow them to thaw overnight in the fridge before cooking them according to the recipe.
Stack the burgers between parchment paper in a freezer container or zipped-top bag. You can even bake/grill the frozen burgers if you forget to thaw them.
If the black bean mixture is too wet to stick together (or so wet it clings to your hands), pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
There are just around 150 calories per serving in these healthy burgers. 1 serving =1 black bean patty
Black bean burgers are packed with plant-based protein making them a healthy, nutritious meal that’s also low in calories. Black bean burgers are packed with fiber, vitamins, and minerals and are much lower in fat and cholesterol than a traditional beef burgers. Plus, black bean burgers still have about 12 grams of protein in each burger!
More vegan burgers you will adore
- The best easy vegan burgers
- Vegan spicy lentil burgers
- Amazing vegan beetroot burger patties
- Easy zucchini carrot fritters
- Spicy Asian Carrot and lentil cakes – great in burgers
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The Best low carb vegan veggie burgers recipe
Ingredients
- 1½ cup Black Beans Drained
- ½ cup Cooked Quinoa (or alternatively cooked rice)
- 1 cup Rolled Oats
- 2 tbsp Ground Flaxseed + 4 tbsp water
- 1½ tbsp Olive Oil
- 1 Onion Finely diced
- 2 cloves Garlic Minced
- 2 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 tbsp Tamari
- 1 Jalapeno Pepper Finely diced
- Pinch of salt
- Pinch of Pepper
Serve With
- Buns
- BBQ Sauce
- Ketchup
- Avocado Slices
- Vegan Mayo
- Lettuce
- Tomatoes Slices
- Anything else you want
Instructions
- Mix together the ground flax seeds and 5 tablespoons water in a small bowl and set aside.
- Pour the drained black beans into a food processor along with the quinoa, oats, onions and all the spices. Process until everything is combined and pour in the flax seed egg. Process once more to mix everything together. Place the mixture in the refrigerator to set for 20 minutes.
For Baking:
- Preheat the oven to 375F.
- Next, divide the mixture into evenly sized balls and gently press them flat. Place the patties on a baking sheet covered with baking parchment and drizzle a little olive oil on top.
- Cook the patties in the middle of the oven for 15-20 minutes, carefully flipping them over halfway through.
For searing:
- Heat a large pan with olive oil and cook the patties for around 3 minutes on each side or until they are golden and crispy (note: if you flip the patties too soon they will stick to the pan).
Making the burger:
- Once the burger patties are done, assemble your burgers with all the toppings you want. Enjoy.
Notes
- If the black bean mixture is too wet to stick together (or so wet it clings to your hands), pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
- You can freeze these burgers before or after cooking. Cook the burgers ahead of time, then freeze them and reheat them in the oven or microwave. Or freeze the patties uncooked, then allow them to thaw overnight in the fridge before cooking them according to the recipe.
