Spicy Black Bean Taco Burgers! These delicious black bean veggie burgers are vegan (duh), gluten-free, not mushy, won't fall apart on the grill (yay), and taste like tacos! Serve them up with our awesome guacamole recipe, you won't be sorry.
Published Sept. 9, 2017 and updated May 18, 2020.
The Best Spicy Black Bean Taco Burgers
If you've been searching for a burger that tastes like a taco, provides you with a ton of veggies, and isn't mushy in the middle, look no further.
This grillable veggie burger, yes, you read that right, it won't crumble on the grill, is so worth the extra steps that it takes to make it.
It's spicy, meaty, hearty, flavorful, and meat eaters will love it.
So what's the secret to getting this burger to hold up on the grill and not feel mushy in the middle? Baked beans.
Not the kind of baked beans you get out of a can. We're talking about actually baking cooked black beans for a few minutes to dry them out just to the point of them losing enough moisture and crisping up around the edges.
This process adds so much texture, and it's the key to the perfect black bean burger.
Canned Beans or Cooked Dried Beans for Black Bean Taco Burgers?
If you're in a hurry, go ahead and use canned beans. Just make sure that you drain (save the liquid) and rinse them well.
For the best bean burgers, set aside some time to make homemade black beans. There's nothing better.
Click this link to learn how to cook dried black beans.
Tips for Making the Best Bean Burgers
There are a few important things that you'll want to make sure you do before putting your spicy black bean taco burgers on the grill.
By following these simple rules, you'll always serve up the most delicious burgers.
- Bake the cooked beans for about 15 minutes before mashing them into the burger mixture. This will dehydrate them so the burgers don't turn out mushy.
- Always cook the vegetables before adding them to the burger mixture so they don't make the burgers watery.
- Add a good amount of spices and herbs. Beans are bland, they soak up flavors, so be a little liberal with the spices.
- Don't skip the binders. We usually use a few binders in veggie burgers. These will ensure that the burgers hold together instead of crumbling when you cook them.
- Let them rest. After you form the burgers, let them rest in the refrigerator for at least and hour. This will help them firm up.
How to Make Spicy Vegan Taco Burgers
First – Drain and rinse the beans (RESERVE THE LIQUID). Spread them out on a parchment lined, rimmed baking pan and bake for about 15 minutes. They'll split and the edges will get crispy.
Second – Toast the spices to release their flavors and sauté the onion, peppers, corn, and garlic.
Third – Put part of the beans, oat flour, bean juice, and spices in a food processor and pulse until it forms a sticky solid ball.
Fourth – Scrape the bean mixture into a large bowl and add the remaining beans and the veggies and mix together until fully combined. I use my hands for best results.
Last – Form into round patties and refrigerate for at least an hour. This helps them set and stick together for the grill. Once they’ve set, fire up the grill or a skillet and cook until they’re done.
Serve them with shredded lettuce, tomato slices, grilled red onion, and guacamole. If you don’t want to eat them with a bun, wrap them in a crispy lettuce leaf or just eat them with a fork.
More Vegan Bean Burgers You'll Love
Make our spicy black bean taco burgers recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Spicy Black Bean Taco Burgers
Equipment
- food processor
- Oven
- grill or stove
Ingredients
- 2 ½ cups cooked black beans (reserve the bean juice), divided
- 1 ½ cups oat flour use rolled oats if you're making your own flour
- 1 tablespoon ground chili powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon ground chipotle chili powder
- ground sea salt to taste
- Black pepper to taste
- 3 tablespoon reserved bean juice
- 1 cup fresh sweet corn approximately 1 ear, (thaw first if you use frozen)
- 1 large or 2 small jalapeno peppers seeded and finely chopped
- 1 small red onion finely chopped (2 onions if you want to slice and grill one for a topping)
- 1 red bell pepper cored, seeds removed, and finely chopped
- 2 garlic cloves minced
- 1 tablespoon vegetable oil plus more to brush on top of the burgers before cooking. This prevents the burgers from sticking to the grill or pan.
- TOPPINGS
- Hamburger buns
- Lettuce
- Tomatoes
- Guacamole
- Fresh cilantro
- Grilled red onion
Instructions
- Preheat the oven to 350˚F (176˚C) and line a rimmed baking pan with parchment paper.
- Drain (reserve the bean juice) and rinse the beans and set aside.
- Spread the beans evenly on the parchment lined baking pan and bake for approximately 15 minutes, or until the beans begin to split and some of them have a crispy edge.
- In a small pan, toast (stir or shake the pan frequently to avoid scorching) the 1 tbsp chili powder, 1 1/2 tsp cumin, and 1/2 tsp chipotle chili powder on medium-high heat until they release their oils and become fragrant, approximately 2 minutes. Remove from heat.
- Grind the 1 1/2 cups oats in a food processor. Use rolled oats only, not steel cut or instant. Make sure they’re certified gluten-free if you are avoiding gluten. Add 1 ½ cups (255 g) of the beans, the 3 tbsp of bean juice, and the toasted spices to the food processor and grind until it forms a solid sticky ball. Approximately 1 minute.
- Heat a large cast-iron skillet or a non-stick skillet on medium-high heat and add the 1 tbsp of oil. When the oil is hot, add the chopped onion, peppers, and corn. Cook for approximately 6 to 7 minutes, or until the onion and peppers soften. Stir frequently to avoid scorching. Add the garlic and cook for 2 minutes. Remove from the heat. NOTE: You can use water to cook the vegetables if you don't cook with oil. Start with about 3 tbsp and continue adding by the tablespoon as the water evaporates.
- Scrape the bean mixture into a large bowl and add the remaining 1 cup (85 g) of solid beans and the corn and peppers (make sure they’re cool to the touch) and stir to combine. I use my hands to really get in there and make sure that the mixture is completely combined.
- Scoop out a heaping 1/3 cup (73 g) of the mixture and roll into a ball, then press into a patty. Repeat with the remaining bean mixture. (You should get between 6 to 8 patties with 1/3 cup (73 g). If you want larger or smaller patties, the amount will vary.) Refrigerate for at least an hour to allow the patties to set. This will help the burgers to stay together during the cooking process.
- Once the patties are set, heat a grill or a pan on medium heat. SEE NOTE. Lightly brush both sides of the burgers with vegetable oil. (This will prevent them from sticking to the grill.) Cook for approximately 5 to 7 minutes per side, or until they are lightly browned and heated through. For best results, cover the pan while they're cooking.
- Top with grilled onions, shredded lettuce, tomato slices, and guacamole. If you want to skip the bun, wrap it in a lettuce leaf instead of shredding the lettuce, or just eat it with a fork.
- Enjoy!
Notes
Nutrition
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Jasmine says
OMG taco burgers say what! This is such a good idea, I can't wait to try this 🙂
Linda Meyer says
Hey Jasmine! Right?! It's the best of two worlds. 🙂
Dianne's Vegan Kitchen says
This is so perfect for those nights when I can't decide between tacos and burgers! And I love that they won't fall apart when you cook them.
Linda Meyer says
Exactly! They satisfy both cravings. Thanks, Dianne!
Sarah Newman, Vegan Chickpea says
Bookmarking these! Been wanting a sturdy black bean burger 🙂
Linda Meyer says
Thanks, Sarah! Let me know what you think. 🙂
Jenn says
Oh yes, LOVE taco flavors in a burger! These look so good!!
Linda Meyer says
Thanks, Jenn!
Mel | avirtualvegan.com says
Taco burgers!? What a great idea and you have packed so many flavours in there. They look awesome!
Linda Meyer says
Thanks, Mel! My husband loves them. A great burger to convince men to go vegan. 😉
Christine @ Run Plant Based says
Haha on the protein question, I got that from someone at the gym the other day. Exciting on the marathon coming up! And this recipe looks perfect, love the fusion of flavors. Thanks!
Linda Meyer says
That is THE question, right? 🙂 Thanks so much, Alex and I have our 22 mile run on Monday and then it's taper time.
Aimee says
Combining two favourites - genius! Looks and sounds absolutely delicious 🙂
Linda Meyer says
Thank you, Aimee!
Agness of Run Agness Run says
Yum! Who doesn't love burgers? I love this recipe especially because it shows how everything can be made healthy! Thanks, Linda!
Linda Meyer says
Thank you, Agness! 🙂
Vanessa Croessmann says
I love the idea of a taco burger. All those Mexican flavors are so yummy and you put them into one delicious burger. I can't wait to give it a try. Thanks for this, Linda!
Linda Meyer says
Thank you so much, Vanessa! You're welcome. 🙂
Strength and Sunshine says
Everything to love about a taco in a burger, which everyone loves too!
Linda Meyer says
A great option for those who have a hard time deciding between the two. 🙂
Trinity says
Oh yes please! Everyone I know would love these. I really love what you've done with them and how you've used all these ingredients. Yummy 🙂
Linda Meyer says
Thank you so much, Trinity!
kate says
I have been looking for the perfect homemade black bean burger recipe and this looks like it may be it!
Linda Meyer says
Thank you, Kate! Let me know how you like it.
Sarah says
Wow! Those burgers look incredible!!
Linda Meyer says
Thank you, Sarah!
nicoleanndawson says
Mexican is our go-to as well so I'm excited to see this taco burger!
Linda Meyer says
It's the best when you can't make up your mind. 🙂
veggiesdontbite says
Burgers are always a win in my house. And combine that with taco flavor? The best!
Linda Meyer says
I know you like burgers, my friend. And tacos. 🙂
Tina says
Ease of use suggestion (and request): it would be great to print 2 pages rather than 3. That way printed recipes fit into one protective sleeve.
Linda Meyer says
Hi Tina, thanks for your comment. We would love to be able to change our recipe plug in to make it more efficient for you. Unfortunately, we didn't design it and we're not that tech savvy, so we wouldn't be able to change that feature. If we ever figure out a way to do that, we definitely will. 🙂