Black Bean Burger Recipe

Black bean burger recipe - Dr. Axe

Burgers are one of my favorite meals, but if you’re vegetarian or trying to cut back on your meat intake, your options are limited. They tend to be either over-processed soy patties or mushroom burgers.

That’s not the case with this Black Bean Burger recipe. Because they’re made with fiber-rich black beans, these burgers will keep you full for hours. They’re also packed with quinoa, coconut and almond flours plus flaxseed meal, so they’re gluten-free with no icky fillers.

These black bean burgers are also bursting with flavor, because they’ve got a variety of seasonings, plus jalapeno, onions, peppers and cilantro cooked right in the patty. Trust me when I say that you won’t miss the beef in these burgers. Let’s make them.

Black bean burger step 1 - Dr. Axe

We’ll start by preheating the oven for 350 F. In a food processor, add in the onions, carrots, bell peppers, jalapenos and cilantro and blend for 2–3 minutes. How good does that smell?

Next, add in the black beans, salt, pepper, spices, flax seed meal and the flours. Once the mix is smooth, transfer the black bean burger mix to a mixing bowl. Form round patties, around 1/8-inch thick and 3–4 inches wide. If you need to thicken the mix, slowly add in more almond flour.

Black bean burger step 2 - Dr. Axe

Once the patties are formed, heat coconut oil in a medium skillet and cook the black bean burgers for 8 minutes on each side, until they’re browned. Then place the burgers on a parchment paper-lined cookie sheet and bake for another 20 minutes, flipping them half way through.

Black bean burger recipe - Dr. Axe

Finish off the burgers with your favorite toppings and serve on a gluten-free bun or in a lettuce wrap. I love these with sweet potato fries or turnip fries on the side. Whether you’re meat-free or not, you will love these black bean burgers.


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Black Bean Burger Recipe

Total Time: about 45
Serves: 6–7

Ingredients:

  • Two 14-ounce cans black beans, drained
  • ½ red onion, sliced
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeno peppers, sliced lengthwise
  • 1 cup cilantro, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ⅛ teaspoon smoked paprika
  • ¼ cup ground flaxseed meal
  • ½ cup quinoa flour
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • ½ teaspoon coconut oil

Directions:

  1. Preheat oven to 350 F.
  2. In a food processor, blend the onion, carrots, bell pepper, jalapenos and cilantro on high for 2–3 minutes.
  3. Add the black beans, salt, pepper, spices, flaxseed meal and flours and mix on high for another 2–3 minutes.
  4. Transfer the mixture to a large mixing bowl.
  5. With your hands, form round patties 1/8 inch thick and about 3–4 inches wide.
  6. Add more almond flour to thicken if necessary.
  7. In a medium-sized skillet over medium heat, melt the coconut oil.
  8. Cook the burgers for 8 minutes on each side, until they are browned.
  9. Transfer burgers to a baking sheet lined with parchment paper and bake for an additional 20 minutes, flipping the burgers at 10 minutes.
  10. Top with your favorite burger toppings and enjoy on a gluten-free bun or lettuce wrap.

Josh Axe

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15 Comments

  1. Marie on

    I just made these, and though they are delicious, they require too many steps to cook, and they fell apart like broken cookies when I tried to flip them for the baking portion.

    Reply
  2. Cheri on

    I made these also. Wonderful smell and flavor but to wet and had a hard time making into patties….good recipient but needs something so they stay together better and need to be drier

    Reply
  3. Sue on

    I’m interests in the nutritional values for your recipes.
    May I have the info for the Crispy Orange Chicken. I need calories, sugars, carbs, fat, saturated fat, fiber, and protein.
    Thanks!

    Reply
  4. Amy on

    What could I replace almond flour with? I have a tree pollen allergy, so anything besides peanuts and coconut are out of the question for me.

    Reply
  5. Rebecca on

    I need a binder and a substitute for black beans. My Dh is allergic, and other beans while not as ER inducing have less than pleasant side effects. Soaked and soaked and soaked, nothing helps!

    Reply
  6. Audrey Gorr on

    Too many ingredients to be convenient. And expensive. All those different flours are expensive. An occasional burger wouldn’t hurt unless of course you are a vegetarian . I guess I would just eat salads.

    Reply
  7. Katie on

    This is just the recipe I was waiting for!!! I had some cooked black beans in the fridge, and this recipe came to my inbox at just the right time. I also am a fan of Smashburger’s Black Blean burgers. However, I think there are some less than desirable ingredients in those. These smell amazing. Can’t wait until they are out of the oven so I can eat one. Many thanks for this recipe and ALL the wonderful information on this your website. What a blessing! Thank yor, Dr. Axe!!

    Blessings,
    Katie

    Reply
  8. Jo Sanders on

    I do not own a food processor so before I attempt this seemingly perfect alternative, please advise if a blender might do the trick with blending… I must also confess that I am NOT a food aficianado and appreciate all the tips and ideas you all post! Thanks in advance for your help!

    Reply
  9. Adriana Contreras on

    Do you cook the onions and carrots before put them on the food processor? As some of the comments I found it a bit time consuming to ma it. I think that you don’t need to dice everything if you are going to purée it in a food processor.

    Reply
  10. Michele on

    Could these be prepared and frozen either before or after cooking? That might make them less time-consuming in the long run.

    Reply

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