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Spicy Black Bean Burgers

Spicy Black Bean Burgers
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Serving Size: 4 servings
  • Vegan

This tasty burger has a hearty texture that is sure to please everyone. Go crazy with the toppings, if it's fresh, then you can't go wrong!


  • 3 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 1/3 cup grated carrot
  • 2 cloves garlic, minced
  • 1 cup Nature's Path Pumpkin Seed + Flax Granola
  • 1 can (19 oz) black beans, drained but not rinsed
  • 1 tbsp Dijon mustard
  • 2 tsp chili powder
  • 1 tsp soy sauce or tamari
  • 1/4 tsp each salt and pepper
  • 1/4 cup ketchup
  • 2 tbsp mayonnaise
  • 2 tsp hot sauce
  • 4 burger buns, toasted
  • 1 ripe avocado, peeled, pitted and thinly sliced
  • 8 tomato slices
  • 1/2 cup sliced cucumber
  • 1 cup alfalfa sprouts


  1. Heat 1 tbsp oil in skillet set over medium heat; cook onion, carrot and garlic for about 5 minutes or until tender.
  2. Let cool completely.
  3. In food processor, pulse granola until finely ground.
  4. Add half of the beans; pulse until mashed and transfer to bowl.
  5. Mix in remaining beans, cooled vegetable mixture, mustard, chili powder, soy sauce, salt and pepper.
  6. Divide into 4 portions and shape into 1/2-inch thick patties.
  7. Heat remaining oil in large nonstick skillet set over medium heat; cook burgers for 3 to 4 minutes per side or until golden brown and heated through.
  8. Meanwhile, mix together ketchup, mayonnaise and hot sauce.
  9. Assemble burgers in buns with spicy ketchup, avocado, tomato, cucumber and alfalfa sprouts.
Tip: For cheeseburgers, add slice of Cheddar or vegan cheese slice to each burger. Use your favourite hot sauce: try sriracha, sambal oelek or Louisiana-style hot sauce.

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About The Author

Nature's Path

Nature's Path

Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.

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