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Cilantro, Lime, Black Bean Burger with gaucamole and tomatoes and lettuce on a bun

Cilantro, Lime, Black Bean Burgers

Get ready to elevate your burger game with this mouthwatering Vegan Cilantro Lime Black Bean Burgers! It's made with zesty cilantro, zingy lime, a hint of jalapeño heat, and the heartiness of black beans and it's all packed into one scrumptious patty.
Whether you're firing up the grill on a sunny summer day or looking to add some fresh flavors to this season's feast, these burgers have got you covered. They're not just plant-based; they're are delicious! So, why wait? Grab your buns, assemble these flavor-packed delights, and let the burger party begin!
Servings 4
Print Recipe Pin Recipe
Total Time 25 minutes

Ingredients
  

  • 2 15 oz cans black beans, drained and rinsed
  • 1/2 cup cooked quinoa (cooled)
  • 2/3 cup breadcrumbs (use gluten-free breadcrumbs if needed)
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1 jalapeno pepper, finely chopped (seeds removed for less heat, if desired)
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • pinch of cayenne pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Juice of 1/2 of a lime
  • salt and pepper to taste

For serving:

  • burger buns (vegan)
  • lettuce leaves
  • sliced tomato
  • avocado slices
  • sliced red onion
  • vegan mayonnaise or your favorite condiments

Instructions
 

  • In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow it to sit for a few minutes until it thickens and becomes gel-like. This will be your flax egg.
  • In a large mixing bowl, add the drained and rinsed black beans. Use a fork or potato masher to mash them until most of the beans are mashed, leaving some chunks for texture.
  • To the mashed black beans, add the cooked and cooled quinoa, breadcrumbs, finely chopped red onion, chopped cilantro, minced garlic, chopped jalapeño, ground cumin, chili powder, smoked paprika, lime zest, lime juice, flax egg, salt, and black pepper.
  • Thoroughly mix all the ingredients until well combined. The mixture should hold together when you form a patty. If it's too dry, you can add a little water, one tablespoon at a time, until you reach the desired consistency.
  • Divide the mixture into equal portions and shape them into burger patties. You can make them as thick or thin as you prefer.
  • Heat a grill or skillet over medium-high heat and lightly grease it with oil or cooking spray. Cook the black bean patties for about 4-5 minutes on each side or until they are nicely browned and heated through.
    (If you prefer to bake: Instructions for baking in notes)
  • Toast the burger buns if desired.
    Assemble your burgers by placing a lettuce leaf on the bottom bun, followed by a black bean patty. Top with sliced tomatoes, sliced red onion, avocado slices, and a dollop of vegan mayonnaise or your preferred condiments. Place the top bun on the assembled ingredients to complete the burger.

Notes

For baking:
You can also bake them in the oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through.