• PREP-TIME: 30 MINUTES / READY IN: 1 HOUR, 30 MINUTES
  • MAKES 4 BURGERS + ¾ CUP SAUCE
  • SERVING SIZE: 1 BURGER + 1 TBSP. SAUCE

These hearty, flavor-packed black bean burgers are perfect for your next cookout or weeknight dinner. Seasoned with a savory, smoky blend of cumin, garlic, and caramelized onions, the thin smashed patties soak up extra flavor from the grill. A creamy smash burger sauce made with tofu, Dijon, and dill pickle relish adds a tangy kick. Serve the patties on a toasted bun with fresh lettuce and tomato for a truly scrumptious meal. Best of all, the components can be prepped ahead of time, making this an easy go-to option for meal planning.

Leftover burger sauce? Use any leftover sauce as a sandwich spread, dip, or dressing for potato salad.

By Caitlyn Diimig, RD,May 19, 2025

INGREDIENTS

  • ½ of a 12-oz. package extra-firm silken tofu, drained
  • 2 tablespoons ketchup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 2 tablespoons dill pickle relish
  • ½ cup coarsely chopped red bell pepper
  • 2¼ cups chopped onions
  • 2 cloves garlic
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • ¼ cup whole wheat panko
  • ½ teaspoon ground cumin
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 4 whole wheat hamburger buns, split and toasted
  • 4 leaves butterhead or Bibb lettuce
  • 4 to 8 tomato slices

INSTRUCTIONS

  • For burger sauce, in a food processor, combine tofu, ketchup, red wine vinegar, mustard, and garlic powder. Process until smooth. Stir in dill pickle relish.
  • For patties, in a food processor combine bell pepper, ¼ cup of the onions, and the garlic. Pulse until finely chopped. In a large bowl mash ¾ cup of the black beans with a potato masher or fork until nearly smooth. Stir in remaining beans, bell pepper mixture, panko, cumin, and ½ teaspoon of the black pepper. Divide the mixture into four portions and shape into ½-inch-thick patties. Transfer to a tray lined with parchment paper; gently smash patties with a burger press or spatula to ¼-inch thickness. Chill at least 1 hour or up to 4 hours.
  • Meanwhile, for caramelized onions, heat a large skillet over medium. Add the remaining 2 cups onions and 2 tablespoons water. Cook over medium 15 minutes or until onions are softened and deep golden brown, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. Season with paprika and the remaining ¼ teaspoon black pepper; cook 1 minute more. Keep warm.
  • Heat a griddle over medium-high. Add patties; cook 8 minutes or until browned, carefully turning once halfway through cooking. Layer lettuce and tomato on bun bottoms, and top with patties. Top each patty with onions, about 1 tablespoon of the burger sauce, and bun tops. Store leftover burger sauce in the refrigerator up to 5 days.

NUTRITIONAL INFORMATION:

Per serving (1 burger + 1 Tbsp. sauce): 393 calories, 68 g carbohydrates, 21 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 371 mg sodium, 16 g fiber, 10 g sugar

Note: Nutritional information is provided as an estimate only.

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