These hearty black bean veggie burgers are sure to become a family favorite. You’ll be surprised at how quick and easy they are to make. You can even make them ahead and freeze them for a later date.
The burgers are healthy and nutritious, loaded with ingredients that pair well together. You’ll find the black bean burgers to be hearty and flavorful—definitely a crowd-pleaser.
Black Bean Veggie Burger Toppings
These Southwest veggie burgers are very versatile. You can top them with a variety of items based on your desired taste. Some of my favorite toppings include:
- chipotle mayo
- ketchup or BBQ sauce
- cooked mushrooms and melted cheese
This Southwest Black Bean Veggie Burger is loaded with yummy ingredients like black beans, brown rice, fire-roasted tomatoes, sweet potatoes, and roasted red bell peppers. Then top it with fresh tomatoes, onions, lettuce, and my spicy chipotle mayo. It's sure to be a crowd-pleaser.
Preheat oven to 400⁰ F. Line a baking sheet with parchment paper.
Add all ingredients to a large bowl and stir to mix.
Divide the mixture into 4 equal parts. Using your hands, form 4 balls and then flatten them into a patty.
Place patties on the baking sheet and bake. Flip them once halfway through cooking. Continue baking until browned and slightly crisp on the outside, about 30 minutes.
These black bean veggie burgers freeze well. First, bake burgers and allow them to cool completely. Wrap the burgers individually in parchment paper and then foil (I also then place them in a freezer-safe ziplock bag). To reheat, unwrap burger and then place on a parchment-lined pan and bake at 300⁰ F until heated through, around 25 minutes.