Black Bean Veggie Burger Patties

These protein-packed vegan burger patties strike the perfect balance between hearty and flavorful. With caramelized onions adding depth, grated carrots for natural sweetness, and a blend of spices for warmth, they’ll convert even the most dedicated meat-eaters. Meal prep friendly and freezer-safe!

Ingredients You’ll Need

(Makes 8–9 patties)

• 2 cups (1 can, 540ml low-sodium) cooked black beans, rinsed & drained
• 3 tbsp olive oil (divided)
• 2 cups chopped onion (275g)
• 2 tbsp minced garlic
• 2 cups finely grated carrot (240g)
• 2 tsp paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 1 1/4 tsp Himalayan pink salt (adjust to taste)
• 1 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1/4 cup passata or tomato puree
• 1/2 cup chickpea flour (or gram flour)
• 1/4 tsp baking soda
• 2–3 tbsp oil for frying

For Sriracha Mayo:

• Vegan mayo + Sriracha sauce (mix to taste)

Step-by-Step Instructions

1. Caramelize the Onions

• Heat 1 tbsp olive oil in a pan over medium heat.
• Add chopped onions and 1/4 tsp salt. Sauté for 8–10 minutes until golden and caramelized.
• Stir in garlic and cook for 1 minute until fragrant.

2. Cook the Bean Mixture

• Add black beans, paprika, cumin, black pepper, cayenne, and remaining salt. Fry for 5–7 minutes until the beans dry out (no moisture left!).
• Mix in grated carrots. Cook for another 5 minutes until the mixture is completely dry.
• Turn off heat and mash the beans lightly (leave some texture). Let the mixture cool uncovered.

3. Form the Patties

• Once cooled, add white vinegar, balsamic vinegar, tomato puree, chickpea flour, and baking soda. Mix thoroughly.
• Knead with hands until combined (oil your palms to prevent sticking).
• Use a 1/3 cup measure (oiled) to portion the dough. Shape into 1/2-inch thick patties.

4. Fry to Perfection

• Heat 2–3 tbsp oil in a pan. Fry patties in batches (don’t overcrowd!) on medium-low heat for 3 minutes per side.
• Finish with a 30-second sear on medium-high for a crispy crust.
• Drain on paper towels to remove excess oil.

Why You’ll Love This Recipe

✅ Oil-free baking option available
✅ Gluten-free & grain-free
✅ 45 minutes from fridge to table
✅ Makes 8-9 patties for multiple meals

Pro Tips for Success

• Dry is Key: Cook the bean-carrot mixture until it leaves the pan clean.
• Acid Balance: Vinegars enhance flavor and tenderize the patties.
• Patience Pays: Low-and-slow frying prevents burnt edges.
• Meal Prep Hero: Store raw patties in the fridge for 5 days or freeze for 3 months.

Serving Ideas

• Classic burger style with Sriracha mayo, lettuce, and avocado
• Crumbled over grain bowls or salads
• Breakfast patties with a fried egg (or tofu scramble)
• Mini sliders for party appetizers

Nutrition per Patty

Calories: 220 | Protein: 8g | Fiber: 6g | Iron: 15% DV

“These became my weekly staple! The caramelized onion flavor is genius.”
– Sarah M.