Black Bean Burgers
Hearty, protein-packed, and made for busy training weeks. These black bean burgers are crisp on the outside, tender inside, and loaded with nutrients to keep you going—perfect for meal prep or a quick post-workout dinner.
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Prep:
10
Cook:
20
Chill Time:
Total:
30
Ingredients
Servings:
2
PATTIES
- 1 cup canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 1 tsp olive oil
- 2 tbsp diced yellow onion
- 3-4 mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 3.5 oz extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- ½ tbsp soy sauce
- 2 tbsp panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 1 cup canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 1 tsp olive oil
- 2 tbsp diced yellow onion
- 3-4 mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 3.5 oz extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- ½ tbsp soy sauce
- 2 tbsp panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 170 g canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 5 mL olive oil
- 2 tbsp diced yellow onion
- 75 g mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 100 g extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- 15 mL soy sauce
- 15 g panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 170 g canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 5 mL olive oil
- 2 tbsp diced yellow onion
- 75 g mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 100 g extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- 15 mL soy sauce
- 15 g panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
Follow along
Skip to written instructionsInstructions
1
Preheat oven to 400°F (200°C) and spread rinsed/dried beans onto a parchment-lined baking sheet. Bake for 8 minutes until slightly dried out.
2
Combine flax meal and water in a small bowl or container and set aside to thicken.
3
Heat oil in a skillet over medium. Sauté the onion and mushrooms for 3-4 minutes. Then add garlic, spices, and crumbled tofu and cook for another 4-5 minutes.
4
Transfer the beans from the oven to a food processor, along with the cooked tofu mixture, chipotle pepper, soy sauce, panko, and flax egg. Pulse until the mixture holds together but is still slightly chunky.
5
Form into 2 even patties using your hands to shape them. Cook in a skillet over medium heat for ~6-8 minutes per side, until browned. Let sit for 2-3 minutes to firm up a bit.
6
Toast burger buns if desired. Build your burger with your favorite toppings. Serve immediately.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2-3 months
Notes
- For a smoky flavor, brush patties with BBQ sauce during the last minute of cooking
- Can also air fry at 400°F (200°C) for 10-12 minutes, flipping halfway
Ingredients
Servings:
2
PATTIES
- 1 cup canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 1 tsp olive oil
- 2 tbsp diced yellow onion
- 3-4 mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 3.5 oz extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- ½ tbsp soy sauce
- 2 tbsp panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 1 cup canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 1 tsp olive oil
- 2 tbsp diced yellow onion
- 3-4 mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 3.5 oz extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- ½ tbsp soy sauce
- 2 tbsp panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 170 g canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 5 mL olive oil
- 2 tbsp diced yellow onion
- 75 g mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 100 g extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- 15 mL soy sauce
- 15 g panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
PATTIES
- 170 g canned black beans, drained & rinsed
- 1 flax egg (1 tbsp flax meal + 2 tbsp water)
- 5 mL olive oil
- 2 tbsp diced yellow onion
- 75 g mushrooms, chopped
- 1 garlic clove, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- Pinch of black pepper
- 100 g extra-firm tofu, pressed & crumbled
- 1 chipotle pepper in adobo, chopped
- 15 mL soy sauce
- 15 g panko bread crumbs
BURGERS
- Protein burger buns
- Romaine or iceberg lettuce
- Tomato slices
- Mustard, ketchup, vegan mayo, hummus, etc.
Follow along
Skip to written instructionsInstructions
1
Preheat oven to 400°F (200°C) and spread rinsed/dried beans onto a parchment-lined baking sheet. Bake for 8 minutes until slightly dried out.
2
Combine flax meal and water in a small bowl or container and set aside to thicken.
3
Heat oil in a skillet over medium. Sauté the onion and mushrooms for 3-4 minutes. Then add garlic, spices, and crumbled tofu and cook for another 4-5 minutes.
4
Transfer the beans from the oven to a food processor, along with the cooked tofu mixture, chipotle pepper, soy sauce, panko, and flax egg. Pulse until the mixture holds together but is still slightly chunky.
5
Form into 2 even patties using your hands to shape them. Cook in a skillet over medium heat for ~6-8 minutes per side, until browned. Let sit for 2-3 minutes to firm up a bit.
6
Toast burger buns if desired. Build your burger with your favorite toppings. Serve immediately.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 2-3 months
Notes
- For a smoky flavor, brush patties with BBQ sauce during the last minute of cooking
- Can also air fry at 400°F (200°C) for 10-12 minutes, flipping halfway
Macros
Calories: 416
Protein: 31 g
Carbs: 49 g
Fat: 11 g
Macros
Calories: 416
Protein: 31 g
Carbs: 49 g
Fat: 11 g
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