Spicy Black Bean Veggie Burgers

Stock up on these Spicy Black Bean Veggie Burgers and be prepared for the coming grilling season! Bits of smoky adobo coated chipotles, kernels of sweet corn, and morsels of fresh red bell pepper are strewn throughout this cumin and chili spiced bean patty.
4 Servings Recipe By Pin Print
Spicy Black Bean Veggie Burgers

Ingredients

  • 30 ounces drain and rinse Black Beans, Canned
  • 1 ¼ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 ¾ tablespoons mince Chipotle Peppers in Adobo Sauce
  • ½ cups Rolled Oats, Quick Cooking
  • 2 individual Egg
  • ¼ cups chop Cilantro, Fresh
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1 cup Corn, Frozen
  • 1 ½ cups dice Bell Pepper, Red

Freezer Containers

Supplies

  • Wax Papers
  • Labels
  • Baking Sheets
  • Cooking Sprays

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place beans, onion, garlic, chipotle peppers, oats, egg, cilantro, chili powder, and cumin in a food processor. Process until combined.
  2. Stir in corn and red bell pepper.
  3. Divide mixture into indicated number of patties.
  4. Spray baking sheet with cooking spray and place burgers on baking sheet.
  5. Bake at 400 for 15-20 minutes, flipping halfway through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place beans, onion, garlic, chipotle peppers, oats, egg, cilantro, chili powder and cumin in a food processor. Process until combined.
  2. Stir in corn and red bell pepper.
  3. Divide mixture into indicated number of patties.
  4. Place patties on waxed paper and then divide into indicated number of gallon freezer bags.
  5. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Remove burgers from waxed paper and place on greased baking sheet.
  2. Bake at 400 for 15-20 minutes, flipping halfway through.

11 Comments

Join the discussion
  1. 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. 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.

    1. 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. 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.

    1. 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?

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

  5. 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?

    1. 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. 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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