The Best Plant-Based Burgers
You never need another plant-based burger recipe. This is it. The BEST veggie burgers. If you make one plant-based burger, it has to be this one. These awesome black bean burgers are super easy-to-form, have a delicious savory flavor and hearty texture. They’re grillable, too!
This vegan recipe is for a plant-based burger with a Mexican twist! The black bean patty is made with delicious southwestern ingredients, like corn, red onion and a chipotle pepper. Top it off with guacamole, salsa and all your other favorite burger fixins to create the best plant-based burgers.
My whole family is crazy about these plant-based burgers. When I grilled these up for the fam last weekend, they gobbled them up and loved them. My husband even proclaimed them to be “the best veggie burgers I’ve ever eaten”. I’m not usually one to title recipes as “Best” or “Epic”, but after my family’s response, I just couldn’t resist.
You’ll never miss the meat with these bold and flavorful Mexican-inspired black bean burgers!
How Do You Make The Best Plant-Based Burgers?
Start the Mexican veggie burgers by gathering the ingredients:
- Canned black beans
- Red onion
- Canned chipotle peppers in adobo sauce (available in the ethnic foods aisle!)
- Garlic cloves
- Cumin + salt
- Canned corn (or fresh or frozen)
- Salsa or tomato sauce
- Panko bread crumbs
- Ground flax (or egg)
To keep these veggie burgers vegan, use a flax egg. Combine 1 tablespoon ground flax and 3 tablespoons water. Let this mixture sit for five minutes.
Add one can of beans, onion, chipotle pepper, adobo sauce, garlic, cumin and salt to a food processor and pulse until mixture resembles chunky black bean dip.
Transfer the mixture in the food processor to a large bowl and stir in the other can of black beans, salsa (or tomato sauce), breadcrumbs, flax/water mixture and corn. Stir well until everything is combined.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 8-12 minutes per side, until crispy and golden brown. The amount of cooking time will depend on your preference for crispiness on the outside of the burger.
Serve patties on buns or in a salad or tortilla and topped with any favorite burger toppings, such as guacamole or avocado slices, lettuce, sliced red onion, salsa, ketchup, mustard and/or mayo.
Tips For Veggie Burgers
- Make thick patties. If your patties are too thin, they may fall apart during cooking, so try to form patties that are about 1-inch thick. This recipe will make 6 nice and thick patties.
- Your black bean mixture can be prepared up to 24 hours before you plan to cook it.
- Make these veggie burgers gluten free by using certified gluten free breadcrumbs. I like Panko breadcrumbs for this recipe, but any type of breadcrumbs will work.
- You can melt sliced cheese on top of the burgers during the last 5 minutes of the cooking process.
Burger Serving Suggestions
Load these burgers up however you like – I like mine with avocado, red onion, tomato, lettuce, pepper jack cheese and mayo. The kids enjoyed there’s with ketchup and mustard. The options are pretty much endless!
As far as sides go, these are wonderful alongside potato chips, corn on the cob, broccoli salad, or crispy sweet potato fries .
More Vegetarian Recipes:
Sweet Potato Black Bean Casserole
Sweet Potato Black Bean Burritos
If you try this BEST plant-based burger recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Best Plant-Based Burgers
Ingredients
- 1 tablespoon ground flax + 3 tablespoons water, (or 1 egg)
- 2 cans black beans,, divided, drained and rinsed*
- 1/4 cup diced red onion
- 1 chipotle pepper in adobo sauce * NOT the entire can, (plus 2-3 teaspoons adobo sauce)
- 2 minced garlic cloves
- 2 teaspoons cumin
- 1 teaspoon salt
- 2 tablespoons tomato sauce, (or salsa)
- 1/2 cup Panko breadcrumbs
- 1/2 cup corn, (fresh or frozen and defrosted)
- avocado for topping
- Cooking spray or olive oil,, or canola oil for frying patties
Instructions
- In a small bowl, mix together the ground flax and water. Let sit for five minutes.
- Add one can of beans, onion, chipotle pepper, adobo sauce, garlic, cumin and salt to a food processor and pulse until mixture resembles chunky black bean dip.
- Transfer the mixture in the food processor to a large bowl and stir in the remaining black beans, tomato sauce, breadcrumbs, flax and corn. Stir well until everything is combined.
- Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 8-12 minutes per side, until crispy and golden brown. The amount of cooking time will depend on your preference for crispiness on the outside of the burger.
- Serve patties on buns or in a salad or tortilla and topped with any favorite burger toppings, such as guacamole or avocado slices, lettuce, sliced red onion, salsa, ketchup, mustard and/or mayo.
Notes
Did you make this recipe?
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Not sure what I did wrong but mine fell apart. Not that big of a deal I ate the broken bits like taco meat on tortillas and it was amazing! Any advice for this new vegan would be appreciated!
I’m glad that you were at least able to enjoy! The only thing I can think of is that maybe you didn’t process your black bean mixture enough.
Made these tonight, super delicious!! Really nice smokey flavour. After ‘Burnin’ up’s’ comment, I thought I’d better check the strength of these chipotle peppers in Abodo sauce (new to me). Had a little taste, though, “Lordy these a hot, I’ll just put in a table spoon”. Then I re-read the recipe and realised it wasn’t one can of peppers, just one CANNED pepper!!
Anyway, thanks for this recipe will definitely be making more of these.
Yay! So glad you enjoyed and thanks so much for taking time to leave feedback!
What size of chipotle peppers? My store only had one size so I’m assuming that’s universal?! The recipe didn’t specify a size
I’m so sorry the burger was too spicy for you. Did you use the canned chipotle pepper in Adobo sauce? Maybe the can you purchased was “spicy”. I’m pretty sensitive to spice and no problem with the burgers being overly spicy. So sorry. 🙁
We got the chipotle peppers in Adobo sauce. I’m just surprised that no one else experienced this. We kept the other two burgers and going to add more black beans and some honey to the mix and try again
Your only using one pepper and 2-3 tsp of the liquid in the can so It probably doesn’t matter what size can you get.
Holy crap these were the spiciest burgers I’ve ever in my life!! I couldn’t even finish them, and my fiancé who loves spicy food couldn’t finish it either. I had to add honey to even get through more than 2 bites. Followed recipe to the T. More beans if you want less spice or don’t use the chipotle peppers.
I’ve just made them with pinto beans and they were a hit with my husband and son and of course with me. Thanks for sharing great recipes, love them all!!!
We made those for dinner tonight. We are not vegetarians, but we try to limit meat. Normally, it’s falafel or tofu instead of meat patties for us, but those are a really tasty alternative!
Easy and delicious! My whole family loved these and they will be my go-to veggie burgers from now on!
This recipe is so very good. I am not vegetarian but I do try to eat meat free for a day or two each week. We loved them. I made 6 patties and they were perfect size for my family. I did not have the chipotle peppers in adobo but will get some for the next time. Try this recipe, you will not be disappointed.
This recipe is so yummy and easy to make. I double the recipe and freeze the second batch to enjoy for lunch the following week! My daughter is vegan and LOVES these burgers🙃
Soooo delicious!!!! I double the recipe and freeze the extra patties to enjoy later. This is one of our family favorites.
These are my favorite veggie burgers ever! I always have some in my freezer. My favorite way to make them is with sautéed onions, jalapeños, and mushrooms.
Prepared for my family yesterday. Everyone loved them. Grilled them at 375- 400 degrees – served a fresh salsa along with it plus 100% whole wheat bun, sliced farmers market tomato and organic romaine leaves. Happy smiles from all. Excellent recipe!!