This vegan Southwest Black Bean Burger recipe is easy to prepare and topped with a delicious creamy "Big Mac Sauce"! It's made with simple, whole food ingredients and the patties are protein and fiber-rich. (Vegan, gluten-free, oil-free.)
These zesty southwest black bean burgers are healthy and easy to assemble.
I've tested countless black bean burgers over the years and was never satisfied enough to share. But the combination of this southwest-style burger paired with a creamy sauce finally did it!
I find this homemade Vegan Big Mac Sauce pairs so much better than ketchup or BBQ sauce.
Plus these homemade burgers are protein & fiber-rich, vegan, gluten-free, egg-free, and oil-free. (With no cholesterol.) I truly hope you enjoy them as well!
Ingredients for Southwest Bean Burger
For this recipe you will assemble in a large bowl then bake in the oven:
- Black beans: You will need one 15-ounce can black beans for this recipe. We'll use a potato masher to mash the beans, but I like to leave some chunks for hearty texture. Patting the beans dry before mashing with a kitchen towel or paper towel helps to keep the burgers firm and not mushy.
- Oat flour: Be sure to use gluten-free if needed. (I use Bob's Red Mill oat flour.) However you can also make your own oat flour by blending oats in a food processor until a fine flour forms. I include oat flour in place of the more typical panko or bread crumbs to keep it gluten-free.
- Salsa: Use your own favorite homemade salsa or whatever jarred salsa you enjoy. Most often I use this Restaurant-Style Blender Salsa if I have it on hand.
- Diced green chiles: These usually come in a small 4-ounce can. (I use mild chiles.) We will only use 2-3 tablespoons for this recipe which is about half the can.
- Cooked sweet corn: For convenience, I use organic canned corn. But you can cook your own and cut it off the cob, or thaw frozen corn. (Just be sure to drain it before adding to the mixture.) Or if you prefer to leave the corn out completely, that's okay too.
- Fresh cilantro: This adds bright, herby flavor.
- Green onions (scallions)
- Taco seasoning: I use my homemade Taco Seasoning recipe. It's a tasty blend of warm spices like chili power, ground cumin, smoked paprika, oregano, onion, and garlic.
- Salt: I use fine grain salt for this recipe. Use as much as you'd prefer to help enhance the flavors. You can also stir in black pepper to taste.
Make it spicy: Add a pinch of ground chipotle powder, red pepper flakes, or cayenne pepper to taste to spice it up. Or you can use medium green chiles or diced jalapeno peppers.
Make it cheesy: Add a slice of dairy-free cheese or vegan cheese shreds on top during the last 10-15 minutes of baking time.
Flavors: Change up the flavors in your bean mixture as you see fit. I use taco seasoning for convenience (since I usually have a jar on hand), but you can use chili powder, ground cumin, garlic powder, etc.
Gluten-free or bun-free: Serve these patties on top of fresh greens for a gluten-free option.
Patty sizes: This recipe yields either 3 large or 4 medium patties. Form them based on your own preference or bun size.
Serve these up with your favorite burger toppings! A few ideas include:
- Vegan Big Mac Sauce (my favorite!)
- Chipotle Crema (for smoky spice)
- BBQ Sauce
- Fresh greens or romaine lettuce
- Sliced red onion and tomato
- Avocado or guacamole
- Ketchup, mustard, or other condiment of choice
Pairing suggestions: Serve these burgers with oven fries, roasted potatoes, sweet corn, a side salad, pasta salad, fresh fruit, etc.
These are a great make-ahead meal because you can store the patties in the refrigerator (either baked or unbaked) for about 3-4 days.
Southwest Black Bean Burger (Vegan)
- 15 oz. can black beans
- 1/3 cup oat flour (gluten-free if needed)
- 1/4 cup salsa
- 1/3 cup cooked sweet corn
- 2-3 Tbsp. diced green chiles (I use mild)
- 3 Tbsp. fresh cilantro (finely chopped)
- 3 green onions (finely sliced)
- 2 tsp. taco seasoning
- 1/4 tsp. salt (more/less to taste)
- Vegan Big Mac Sauce (or your own favorite)
- Buns, lettuce/greens, sliced onion, tomato, etc.
- Prepare: Rinse and drain the black beans, then pat dry with a towel. Add beans to a large bowl. Mash with a potato masher. (Leave some chunks for texture.) Add the rest of the ingredients and mix well until combined.
- Form: Shape into 3 or 4 patties.* (I make 4 evenly-sized balls, then gently press down with my hands to form a patty, leaving them about 3/4" thick. The mixture can be a little sticky, so very lightly wet your hands to prevent sticking if needed.)
- Refrigerate: Cover patties and refrigerate for at least 20-30 minutes (or several hours) to let the mixture set.
- Bake: When ready to bake, preheat oven to 375°F/190°C. Line a baking sheet with parchment paper or baking mat. Place patties on sheet. (Simply re-form if they lose their shape during transfer.) Bake for 15 minutes. Flip, then bake 15 minutes more. Let cool/rest for 5-10 minutes to firm up even more before serving.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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