The best healthy vegan black bean burgers are gluten free, packed with veggies and filled with plenty of spices. This is the ultimate vegan black bean burger recipe that's easy to make, holds together well and is incredibly delicious! Top with avocado, onion, tomato and a super addicting garlic tahini sauce.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 20-30 minutes.
How to freeze vegan black bean burgers
Before cooking: shape your black bean burgers and place them in an airtight, freezer-friendly container or bag. If you're stacking the burgers I'd recommend putting wax or parchment paper in between the layers so that they don't stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen - you may just need to cook them a bit longer from frozen.
After cooking: let your vegan burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you're stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen - I recommend doing so on the stovetop.
See the full post for instructions on grilling your black bean burgers!