Say goodbye to mushy and bland veggie burgers! These vegan black bean burgers crispy on the outside and tender on the inside with just the right amount of spice. They're easy to make with just a few pantry staple ingredients.
Pulse a few times to break up until no large chunks of the garlic remain.
Drain and rinse the black beans until the water runs clear and add to the food processor.
When the quinoa is done, allow to cool slightly and add to the food processor with all remaining ingredients aside from the flour.
Pulse just a few times to combine the ingredients and break up the cilantro and beans slightly.
Once the mixture is combined (but not mushy), transfer to a bowl and add in the flour. Start with 1/4 cup and add up to 1/2 cup if the mixture seems too wet. You don't want it to be dry, so keep it on the moist side just to be safe. Mix together to combine.
Divide the dough into 6 even patties, I like to use this large cookie scoop to ensure even sized patties.
Add to a baking sheet lined with parchment paper. Optional: lightly brush barbecue sauce on top of the burgers for extra flavor!
Bake for 15 minutes, flip and bake an additional 15-20 minutes.
Once prepared, this recipe will store in the fridge for 5 days.If you're in a pinch, you can cook these vegan black bean burgers on the stove instead of in the oven. If you do that, I suggest upping the flour content to about 1/3-1/2 cup to prevent the burgers from falling apart. Add about 1 tbsp of oil to a hot pan and cook the burgers on each side for about 5 minutes or until golden brown. The texture will differ from the baked version, but they'll still be delicious!For a smokey flavor, use smoked paprika instead of regular.If you don't have brown rice flour, oat flour should work or even AP flour if you aren't gluten free.If you want to add cheese your burger (my favorite dairy free/vegan cheese slices is by the brand Follow Your Heart), add a slice to the top of the patty about 2-3 minutes before taking them out of the oven to allow it to melt slightly.