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Spicy Black Bean Veggie Burgers

As grilling season approaches, I like to have a stockpile of different types of veggie burgers in my freezer, so I can easily grab one whenever we grill. Although I used to buy them from the freezer aisle, these are easier, cheaper, and taste better. Just a warning, these are pretty spicy. If you’d like to lower the spice level a little, you can cut back on the chipotle peppers, or eliminate them entirely, and they’re still delicious.

Spicy Black Bean Veggie Burgers


Regan @ onceamonthmeals.com



Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Place beans, onion, garlic, chipotle peppers, oats, eggs, cilantro, chili powder, and cumin in a food processor. Process until combined. Stir in corn and red bell pepper. Divide mixture into eight patties and place on greased baking sheet. Cook for 15-20 minutes, flipping halfway through.

Freezing Directions:

After dividing into patties, place on waxed paper and then into gallon freezer bags. To Serve: Thaw. Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Remove burgers from waxed paper and place on greased baking sheet. Cook for 15-20 minutes, flipping halfway through.

Servings: 8 burgers

**conversion chart image provided by Erik Spiekermann

11 Responses to “Spicy Black Bean Veggie Burgers”

  1. Emily says:

    I’m very excited to try these! Maybe today since I have a snow day….
    I too have always bought the freezer aisle ones, and am slowly but surely replacing some of my store-bought staples with homemade versions. Plus I LOVE spicy so I think I’ll like this version a lot.

  2. Gina says:

    This, like many of your recipes, looks great! Just wondering, where can I find the nutrition information for recipes? It looks like some have it, some don’t.

    • regan says:

      Thank you, Gina! We only provide nutrition information on the diet recipes. There are several websites where you can enter the ingredients and it will tell you the nutritional info. Hope that helps!

  3. Kristy Powell says:

    Can these be grilled instead of reheating in the oven? I know that some of the homemade veggie burgers I’ve made are too fragile to grill. I don’t mind baking them, but it’s nice to cook one on the grill, particularly if my husband is preparing hamburgers on the grill as well.

    • regan says:

      They can definitely be grilled. I’ve had success grilling them as is, but I’ve also found that if you start them off on tin foil, and then just nudge them off after they begin to heat up and stick together, they tend to stay better.

  4. Hi Regan, this sounds like a terrific recipe that I’m keen to try out. For thirty ounces of beans, is that the total weight of canned beans with their water, or cooked and drained beans?

    • regan says:

      Thank you! That is the total weight of canned beans with the water. It would be less than that after they are drained.

  5. Vanessa says:

    I have been looking for the perfect veggie burger recipe and now I have found it. Thanks!! You don’t happen to have the calorie info?

    • regan says:

      Glad you like it! I’m not sure about the calorie info, but if you search for calorie counters on Google, there are lots of sites that can tell you.

  6. Danielle says:

    Made these and froze them but they won’t separate from the wax paper since they’re stacked (with wax paper in between). I’ll probably try parchment next time but for this batch, I’ll just thaw before separating.

    For people asking about calories: I calculated 1332 for the whole batch which is 167/burger (or 111 per burger if you’re like me and got 12 out of the recipe).

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