Best Ever Vegan Burger

This vegan burger recipe creates a satisfying patty packed with black beans, oats, nuts, and warm spices. Crisp on the outside and tender inside, it works beautifully for busy weeknights or casual weekend cookouts. Building flavors from scratch without any processed ingredients makes this a wholesome, delicious choice across diets.

I first made these burgers to impress my meat eating brother, and they were such a hit he asked for them at every family gathering since. They really hold together well, which was a game changer compared to other veggie burgers I tried before.

Ingredients

• Red pepper: cored and chopped adds moisture and sweetness, a fresh base
• Red onion: roughly chopped for a mild, subtle pungency that blends well cooked
• Raw almonds: contribute crunch and healthy fats choose raw for best flavor
• Pepitas: pumpkin seeds increase nutty richness and add texture opt raw unsalted
• Hemp seed hearts: provide protein and a slightly earthy flavor look for fresh batch
• Ground flaxseed meal or chia seeds: binder that helps hold patties together with moisture
• Garlic cloves: essential aromatic to boost savory depth use fresh fragrant garlic
• Kosher salt: heightens all flavors stick to coarse for controlled seasoning
• Cumin: warm, earthy spice to round out complexity use ground for blending ease
• Chili powder: adds gentle heat and smokiness adjust to taste for spice level
• Smoked paprika: gives subtle smoky background seek quality Spanish type if possible
• Canned black beans: rinsed and drained the protein packed main body use no salt added
• Old fashioned rolled oats: glutenfree if needed absorb moisture and create structure
• Water: helps blend oats and beans smoothly without drying
• Buns: whole grain or glutenfree burger buns for serving toasted for extra texture
• Toppings: sliced tomato, fresh arugula, avocado, red onions, dairyfree yogurt, or mustard enhance the flavor layers

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and line a baking sheet with parchment paper to prevent sticking. Place the chopped red pepper and onion in a food processor and pulse until finely minced. This mixes moisture and sweetness into the base and ensures even cooking.

Prepare Nut and Seed Mixture:

Add the almonds, pepitas, hemp seed hearts, ground flaxseed meal, garlic cloves, kosher salt, cumin, chili powder, and smoked paprika to the food processor. Blend until just coarse and aromatic which helps release the natural oils and flavors, creating a hearty texture.

Combine Base Elements:

Transfer the nut and seed mixture to the bowl with the red pepper and onion. Then, clean the food processor bowl and blend the black beans, oats, and water until mostly smooth but still chunky enough for texture. This combination creates the binding matrix of the burger.

Form the Patties:

Mix all components together in a large bowl. Stir thoroughly until the mixture is evenly combined and thick enough to shape into patties. Scoop about one third cup portions and form each into a 1 inch thick patty. This size ensures even cooking and easy handling.

Bake the Patties:

Arrange the patties on the prepared baking sheet. Bake for 20 minutes at 350 degrees Fahrenheit, then carefully flip each patty. Continue baking for an additional 5 to 10 minutes until the exterior is crisp and the patties are fully heated through. This method guarantees a firm outside with a tender inside.

Serve Ideas:

Toast whole grain or glutenfree buns and pile on your favorite toppings such as tomato slices, fresh greens, avocado, red onions, and a smear of dairyfree yogurt or mustard. This completes a balanced and flavorful meal.

The combo of black beans and oats is my favorite for creating a hearty texture that feels satisfying without any meat. One family dinner where I surprised everyone with these burgers stands out. Even my uncle who usually prefers beef said he couldnt tell the difference at first bite.

Storage Tips

Store leftover patties in an airtight container in the refrigerator for up to four days. To reheat crispiness, warm in a toaster oven or skillet. Freeze cooked patties separated by parchment paper for up to three months; thaw overnight before reheating.

Ingredient Substitutions

Almonds can be swapped with walnuts or pecans for a different but still crunchy texture. Pepitas can be replaced by sunflower seeds if pumpkin seeds are unavailable. Ground flaxseed can be replaced with chia seeds as a binder. Rolled oats can be swapped with quick oats if pressed for time.

Serving Suggestions

Pair these burgers with sweet potato fries or a crisp coleslaw for a balanced meal. Try serving with guacamole and vegan cheese for a decadent twist. They also work great chopped over salads or in wraps.

These burgers are versatile and reheat well while keeping a crisp exterior. They make a great weeknight meal that still feels special.

Common Questions About Recipes

→ What ingredients add crunch to the vegan burger?

Raw almonds, pepitas, and hemp seed hearts provide a crunchy texture, balancing the softness of black beans and oats.

→ How can I achieve a crisp outside on the patties?

Baking the patties at 350°F and flipping halfway through ensures even cooking and a crisp exterior.

→ Can I use gluten-free oats in this preparation?

Yes, using gluten-free old-fashioned rolled oats works well to maintain the desired texture and binding.

→ What spices elevate the flavor profile?

Cumin, chili powder, smoked paprika, and kosher salt add warmth and depth to the burger’s flavor.

→ What toppings complement this vegan burger best?

Fresh arugula, sliced tomatoes, avocado, red onions, and dairy-free condiments enhance freshness and taste.