A new recipe for you to try that uses many of our favorite flavors including, smoked paprika, ground cumin, jalapeno powder, onion powder, chipotle powder and sun dried tomato powder. These go together quickly and easily and are perfect for a weeknight dinner. Of course if you want to batch prep them feel free to double the recipe as they can be frozen ahead.
I like to use the little slider corn tortillas in place of a bun – it’s a great gluten free option and makes for a nice open faced sandwich.
Of course you can put a topper on it if you wish.
We like to use these corn tortillas to make Guilt Free Corn Tortillas and Salsa.
You can purchase spices from Localy Spicery on line. Be sure to put Nutmeg Notebook in the message box on the check out page to get 2 free samples with your order. They have a line of SOS Free blends that you will love. See our videos and our tour of the Local Spicery Shop.
Cut the Smokey Black Bean Burger in half and tuck each half into a full size corn tortilla with some of Tami’s Easy Red Salsa and shredded lettuce. Or you might enjoy a dollop of the creamy Green Chili Hummus.
We hope you enjoy the video showing how to make the veggie burgers.
How about some fries to go with that burger! Actually we like these Crispy Smashed Potatoes even better than fries. They are oil free and made in an air fryer. They are the perfect side dish to a delicious bean burger.
Smokey Black Bean Burgers
Equipment
- skillet
Ingredients
- 2 cans black beans, rinsed and drained
- 2-3 cloves garlic, minced
- 1 tablespoon ground flax seed mixed with 3 tablespoons water set aside
- 2 teaspoons ground cumin
- 1/8-1/4 teaspoon Jalapeno powder or 1/2 – 1 fresh jalapeno diced
- 1 teaspoon smoked paprika
- 3/4 teaspoon Chipotle Chili powder or to taste
- 1 teaspoon sun dried tomato powder or 1 tablespoon tomato paste
- 1/2 teaspoon granulated toasted onion or regular onion granules
- 1/2 cup frozen corn, thawed
- 1 cup old fashioned oats
- 1/2 cup fresh cilantro, chopped
Instructions
- Mix the ground flax with the 3 tablespoons of water and set aside. In a medium size bowl mash the beans with a potato masher – don't over mash them as we are not looking for it to be smooth, just a mash with a few bits of beans still showing.Add all of the dry seasonings, cilantro and flax water mixture and give it a good stir to incorporate the ingredients well.Add the corn and oats and stir to combine.Make into 8 burgers.Preheat skillet over medium high heat and brown patties 4 at a time so as not to over crowd the pan. Cook for about 5 minutes per side or until lightly browned. Don't over cook them as they will dry out.If making some ahead to freeze I prefer to brown them before freezing. Wrap individually and put in a freezer safe container. They can be heated up in the microwave, in a skillet on the stove and they can be crisped up a bit for a few minutes in the air fryer too!
This is the Mealthy non stick skillet I use to brown the veggie burgers. Use our Mealthy Affiliate Link and our coupon code NUTMEGNOTEBOOK will save you $10 on any order of $59.95 or more.
Serving suggestions; stuff a corn tortilla taco shell with half a burger with a dollop of Tami’s Easy Red Salsa and shredded lettuce or cabbage. Add a slice of avocado or Guacamole if you wish. Put a burger over a bed of baby greens or on top of a chopped salad. Serve with oil free fries, corn on the cob and a side salad. Use in a burrito bowl with brown rice, shredded romaine, salsa and water sauteed onions and peppers.
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We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl order when you use our affiliate link as well as free engraving and free shipping.
I just use the ring from the canning jar, place it on the baking sheet and fill it.
Hey! Are those “2 cans of beans’ in the ingredient list the large cans, ar the smaller? Or better yet (since I have to make beans from dry), how many cups of beans is that, drained? It looks to be anywhere from 2-4 cups but … that’s a big range! Thanks for this info …
Hi Denise,
The cans of beans I used were 15.25 ounce cans. I have never seen smaller sized cans of beans here. I don’t know how many cups of beans that is when rinsed and drained. If you google it you might find the answer to that question – I don’t happen to know off hand but Google is always my go to for answers.
Happy Cooking,
Tami
i think i measured 1 1/2 cups in 1 can of beans since i freeze my home cooked beans and i like to do them in same size as cans.
What’s the brand of the “slider tortillas”?
Mi Rancho is the brand name of the corn tortilla sliders.
I cannot find a link to order the Mealthy non stick fry pan you cooked the black bean burgers in.
Hi Diane,
Ithank you for pointing that out, I added the information to the blog post. Here it is for you – thank you for your interest!
Use our Mealthy Affiliate Link and our coupon code NUTMEGNOTEBOOK will save you $10 on any order of $59.95 or more.https://mealthy.com/products/?rfsn=2851046.1e5aab
Hi Tami
I’m so enjoying your recipes since beginning this WFPB lifestyle just this past February.
I made these burgers last night and loved them.
To make the patty I put one of my muffin liners into the plastic lid to form the burger..it worked great!
Thanks again Tami!
Hi Sandy,
Welcome to the wonderful world of plants! Great tip about using the muffin liners in the plastic lid!
Thank you for passing that long.
Happy Cooking,
Tami
Hi Tami,
I just watched one of your videos
about what to use to replace
ingredients that you can’t have.
I watched the whole video in the
hope that you’d try to give an
alternative for nightshades. Sadly,
no, perhaps there are no
alternatives ? Can you comment
about this please.
Thanks Neroli
I am sorry I don’t know what you would use instead of nightshades. Maybe do a Google search and see what you can find.
When your recipe calls for ground flax seed. Do you mean the reg flax seeds that we grind ourselves or the ground flaxseed meal you buy in store. Thank you
Hi, JoAnn – you can use either, both are the same thing. Hope that helps!
I made your bean burger recipe and they turned out great. Also used one of the burgers to make a couple of tacos. Great idea and they were delicious! Made a cabbage slaw for the tacos. Since I always have bean burgers in the freezer they’re now my go to for quick tacos! We also love our Mexican food!
Hi Char,
I am so glad you like the burgers and tried them as tacos!
Stay safe,
Tami
This is a great recipe! I was surprised at how easy it was to make. I made this tonight and my girls loved it😀 I served it along our usual Mexican veggie saute that has a tomato based red sauce.
I have no luck making bean burgers. I have tried several recipes and they always turn too soft and fall apart when they are finished. That happened again today. I tasted it and I liked it, so I made a taco salad out of it. Loved it that way. I still wish I knew what I am doing incorrect that I never have a firm bean burger. I am a little over 2 months into plant based eating and have a lot to learn yet.
Hi Cindy,
I don’t know what went wrong as this recipe turns out great for me every time. Keep trying.
Welcome to the wonderful world of plants.
Tami
Cindy one suggestion if you bean burger mixture is too wet is to add some oats to make them more firm. Also you can chill the patties before cooking them – that too can help firm them up. Hope these tips help!
I made these last night, and they were excellent! (and I’ve got a lot of leftovers!) My first time ever making any sort of veggie burger! I think I flattened them too much, so they were a little fragile, but otherwise they were so good! I see that yours are thicker. That’s ok, I will definitely be making this recipe again!!!!
Hi Lynn
I am so glad you liked the burgers!
Happy Cooking,
Tami
I had a question…have you ever made the mix ahead of time and let it sit overnight in the frig before cooking? Or will it change the consistency of them. I want to mix them up today, but it’s too hot in my kitchen to cook this this afternoon.
Hi Tammie,
I have not done that but I think it should be fine. Let me know how they turn out.
Happy Cooking,
Tami
Thanks Tami,
Loved this Smokey black bean burger. Now I can stop buying the commercial black bean burgers which aren’t that healthy. Love your recipes.
Hi Cynthia,
I am so glad you like this recipe!
Finally made these came out great, hubby loved them. I wished I would have doubled the amount.
I am so glad you and hubby liked them! They freeze well so go ahead and double the recipe.
Hello have you ever baked these burgers in the oven? Thanks!
No I haven’t. I have never had good luck cooking veggie burgers in the oven. I do prefer to brown them in a skillet and then free them.
Happy Cooking,
Tami
Hi Tami.
I am a new subscriber and new to the SOS free diet. I think you and Tom were born to do what you’re doing now! You make a great team.
I have a sodium question concerning canned beans, lentils, and chickpeas. Do you always use a brand that doesn’t add salt? If so, which brand? When you use aquafaba is it from a can of no-salt-added chickpeas?
Thank you.
Memrie Kimmel
Hi Memrie,
We do buy the Whole Foods 365 Brand of no salt added beans and we also buy some S & W beans low sodium canned beans from Costco and we rinse and drain them. When I use aquafaba it is from the Whole Foods no salt added beans.
Eating these right now for dinner and they are fantastic!!! I couldn’t wait to put in a good review. The flavors in this are so wonderful. Put a couple burgers on a bowl of veggies and topped it with Tami’s ranch and nacho cheese sauce. So so good!
I am so glad you enjoyed this recipe! I like how you served it – great idea!