Fat-Free Baked Mexican Black Bean Burgers

Fat-Free Baked Mexican Black Bean Burgers

Finallllyyyy a black bean burger that doesn't fall apart, has a nice chew to it and doesn't all squish out from the inside when you take a bite! Do you all know what I'm talking about?? I can't stand it when I bite into a bean burger and the whole thing turns to mush in my hands and squeezes out from the buns...ewww.

Well, my lovely readers, these bean burgers not only hold together, they are so flippin healthy, they are basically fat-free. In fact, the fat gram is like a tiny fraction of 1 g fat that it deserved the fat-free title. Did I mention they taste incredible too?? Great salsa flavor with a bit of a kick, but totally kid-friendly. These baked, fat-free Mexican black bean burgers took me a few trials, but once I finally nailed it, my husband was beyond thrilled and has asked that I make them weekly, which I've been doing. These are perfect for kiddos too since they are so healthy, nut-free, gluten-free and oil-free black bean burgers.

Do you know what is even cooler about these burgers? They make a great crumbled taco "meat" too! I crumble up the burgers and serve them in tortilla wraps with lots of salsa inside and it's a salsa partay in my mouth.

These are awesome because of 2 special ingredients you wouldn't typically expect in a bean burger recipe....cornmeal and red potatoes. There is NO standard flour, breadcrumbs or oats in these babies. There isn't even your usual flax for binding. These are the 2 magic ingredients that help bind the burgers, keep the inside moist and give them a nice chew. The potatoes cook and form a nice thin crust on the outside.

The cornmeal idea is based on my super popular Barbecue Lentil Loaf recipe, where for the first time, instead of using oats or regular flour like most other recipes out there, I used cornmeal instead. This gave the lentil loaf amazing firm, "meaty" texture and made them hold together so well. With such success on that loaf, I knew a bean burger could work the same. Well, cornmeal on it's own did NOT work...it made them too dry and completely too fragile in the burgers. So, I decided to add potatoes. I used potatoes as the base of myย  Gluten-free Pizza Crust and it works brilliantly. It works as a binder and is firm and chewy.

Layer on your toppings of choice. We added lettuce, onions, tomatoes and my Mexican tahini, but salsa on top is equally as mind-blowing...maybe even better?!

BOOM. Bean burgers with awesome ingredients and awesome texture and flavor. Top them with my Mexican Tahini Sauce and you're in business.

If you make these Vegan Fat-Free Baked Mexican Black Bean Burgers, I'd love hearing about it! Please come leave me feedback below and star rate it, as other readers benefit greatly from seeing the success reviews. Thank you! Also, if you are Instagram, I'd love to see your creation! Tag me with #thevegan8, that way the notifications donโ€™t get lost.

5.0 from 3 reviews
Fat-Free Baked Mexican Black Bean Burgers
 
Finally a delicious black bean burger that doesn't fall apart or squish out of your burger buns! This Mexican burger is baked, not fried in oil, is healthy and requires just 8 total ingredients (+ salt). They are incredible in salsa flavor and a wonderful, chewy texture. Load up with your favorite toppings and devour! I loved these with both salsa and my Mexican Tahini sauce as the "dressing".
Author:
Serves: 6 burgers
Ingredients
  • 1 red bell pepper, finely chopped (149, about 1 cup finely chopped)
  • 5 small red potatoes (410 g, you will need 1 cup packed cooked mashed red potatoes)
  • 2 15 oz cans no-sodium black beans, drained and rinsed
  • ¾ cup smooth salsa (not chunky, I've used both my homemade and a regular Trader Joe's salsa)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground oregano spice (optional)
  • ¼ cup medium grind coarse cornmeal (I used Bob's Red Mill, do not use corn flour)
  • Note: Please make sure to fully read each step, as the process of order of how the ingredients is very important to get the batter mixed correctly. Also, feel free to use any of your favorite salsa, just make sure to use a runny one, not a thick chunky one and pick one with a flavor you love, since the burgers will reflect that flavor. I have used both my homemade recipe on my blog and I love Trader Joe's as well. I would pick a mild heat, or the burgers will be too spicy.
Instructions
  1. Preheat an oven to 400 degrees. Finely chop your bell pepper (you want them fairly small so they mix well into the burger batter) and place them on a sheet pan lined with parchment paper. Roast for 10 minutes, they will finish cooking later in the burgers.
  2. Next, peel the potatoes and cooked them whole wrapped tightly in plastic wrap for several minutes until very tender in the microwave. Or, you can roast them if you like, but I don't recommend boiling them because excess water will get into them and make the burgers mushy. I probably wouldn't steam either. I like the microwave b/c it keeps them soft and moist and easy to mash. After the potatoes are cooked, mash them completely with a fork and measure out 1 full cup packed tightly and then leveled off. You may have a bit extra, so just eat it. Set aside.
  3. Drain and rinse the black beans well. Let the excess water drain off or pat them some with a papertowel. REMOVE 1 cup of the black beans and add them to a large mixing bowl. Add the remaining beans to a food processor. Add the reserved cooked (pre-measured) potatoes to the processor as well. Pulse until it all comes together in a sticky, thick mashed paste and basically all the beans are well mixed in with the potatoes. It should only take a few pulses. Don't over process it because all the starches from the potato will make them extra glue-y and hard to mix with the remaining ingredients.
  4. Add the beans/potato mixture to the reserved bowl of extra beans.
  5. In a small separate bowl, combine the salsa, chili powder, cumin, salt and oregano (if using). Stir until well mixed. Mixing the spices in the liquid first helps to disburse them evenly in the batter. Pour the salsa mixture over the bowl of beans and potatoes. Now add the cooked bell pepper.
  6. Mix all of it together until everything is combined well and the batter is thick, sticky paste(a good couple of minutes or so). It will seem a bit moist, but they bake up moist this way. I used a small rubber spatula and found this worked best, as I could really press the batter together. Be careful not to mash the whole beans though.
  7. Lastly, add the cornmeal and mix into the batter until combined well. Place the batter into the fridge for 30 minutes prior to baking. Do not skip this step as the batter will be a bit too wet/sticky to form into patties right away. After chilling, form (using a heaping ½ cup scoop) large balls into 6 and place on a sheet pan lined with parchment paper. Do not use foil or you will be crying over them sticking. Press down each ball into a patty about ½ inch thick. If you like, you could make extra large patties into 4 instead, just make sure to flatten them out to ½ inch thick, so they cook evenly through.
  8. Bake at 375 degrees for 25 minutes. Remove the pan and use a thin metal spatula to gently slide underneath the burgers and carefully flip them. They will still be rather tender at this point, so flip gently, but will firm up much more by the end. At 25 minutes, they should have formed a thin crispy bottom making it fairly easy to flip them. If the bottoms are not coming up fairly easy and still sticking to the paper, let them cook 3-5 more minutes and then flip them. After flipping, cook them 10 more minutes on the other side to complete burger awesomeness. Let cool 10 minutes before eating, as they will firm up even more. They should have a nice crispy exterior, but a moist chewy inside. Yum. Assemble burgers with desired toppings. I served them with my awesome Mexican Tahini as the dressing (link below in Notes) but serving them with extra salsa is off-the-charts delicious too. These are even better the next day as they get even more of a chewy "meaty" texture.
  9. Tip: You can make these and freeze them as well. To freeze, cook them as instructed and let them completely cool. Wrap tightly in plastic wrap and then foil as well. I don't know how long these will store in the freezer, as I've only done it about a week. To reheat, cook them 10-15 minutes at 300 degrees in the oven.
Notes
Vegan, gluten-free, oil-free, nut-free, soy-free, fat-free
Nutrition Information
Serving size: 1 burger Calories: 225.2 Fat: .16 g Carbohydrates: 44 Sugar: 4.3 g Protein: 10.1 g
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73 Comments

  1. Holy moly!!!! Now that’s a burger! That’s my biggest complaint about the vegan/gluten-free burgers – 98% of them just don’t hold together well. Which is usually why I chop them up and add them to a salad or in a taco. Why am I not surprised that potatoes came to the rescue again?!? Love it!! And paired with tahini?!? This is perfection! I’ll add this to our menu next week! Looks delicious, friend!

    • brandi.doming@yahoo.com

      Thank you sooo much for your sweet compliments Mandy!!

  2. This sauce is lip-smacking amazing! Just made it last night. It will be on my list of top 10 sauces for sure! So many great uses…

    • brandi.doming@yahoo.com

      Yay Michaell!! I just read your comment on my Lime Crusted Cornmeal Tacos and I’m thrilled you and hubby loved them so much and the Mexican Tahini, thank you so much for the feedback!

  3. These look so tasty! yum!

    • brandi.doming@yahoo.com

      Thank you so much Rachel! They are truly amazing! We have been eating soooo many of them, haha!

  4. Where is the Mexican tahini recipe??

  5. These look amazing!! Do you have any other suggestions besides red bell pepper as I am allergic to both the red and green? ๐Ÿ™

    • brandi.doming@yahoo.com

      Hi Kelly! Yes, I would just replace them with corn, a scant cup of corn should work fine. Please let me know how they turned out! You could also try finely chopped carrot, although I think corn would be a better choice ๐Ÿ™‚

  6. I love mexican flavors this burger looks delicious! I’ll have to make a batch of homemade buns, count me in. ๐Ÿ™‚

    • brandi.doming@yahoo.com

      Thanks so much!

  7. As you know if you read my email YEA I did find the recipe that I could save/print. I do have a question. I have never been a proponent of using plastic wrap in a microwave. Do you think it would work wrapped in wax paper or even paper towels? I love all your stuff I have tried so I can’t wait to try these burgers.

    • brandi.doming@yahoo.com

      Hi Bruce! I don’t recall getting an email from you…when did you send it? As far as the potatoes, yes you could try wrapping them in damp papertowels. The only reason I suggest wrapping them is because since they are peeled, the outsides will get too hard and become hard to mash. Wrapping them keeps them super soft and moist, but wrapping them in damp papertowels tightly should work. Let me know how they turn out!

    • I won’t microwave plastic either, but I roasted the potatoes in their skins and pealed them afterwards, they came out perfect ( just took a little longer)

  8. I will definitely make these, I have been looking for a good burger recipe and I so trust you lol. The last ones I made were horribly dry (my bad not using one of your recipes!)

    I will let you know how they turn out.

    • brandi.doming@yahoo.com

      Awww thanks so much Erin!! So sweet of you!

  9. My mouth. Now. As in I want them all in my belly stat!! These look phenom, but you know that everything you do looks amazing to me…but burgers especially. I am obsessed!!! YUM YUM!

    • brandi.doming@yahoo.com

      So sorry for the late response Sophia…I’ve been so swamped lately trying to keep up! Thank you so much for your sweet words!! xo

  10. These sound so healthy and delicious! Amazing. I love Mexican style burgers, and chilli + cumin have to be my favourite spice combo, so this recipe is perfect for me! MMMM!

    • brandi.doming@yahoo.com

      Thank you so much Harriet! I love Mexican flavors too, they are my top favorite!

  11. OKAY I AM DROLING at my keyboard!! These loook so flipping wonderful! I love that they are made with ingredients I always, always, always have on hand and how darn nutritious they are. And that tahini sauce on top, YUM! I was reading over the recipe and this made me laugh out loud, “You may have a bit extra, so just eat it.” Ha! Eat all the extra potato!! ๐Ÿ™‚

    • brandi.doming@yahoo.com

      Haha thank you so much Ceara!! These are truly amazing, I hope you get to try them!!

  12. I THOUGHT I had commented on this already, but I guess it was just in my head! Oy, I get so confused… Clearly I need sustenance! Like THIS BURGER. Seriously…oh my gawd.

    • brandi.doming@yahoo.com

      Awww thank you Annie!! It was OMG good too

  13. I pinned these so I can remember to make them! They look so yummy and I think it would taste great with the Chao tomato cayenne cheese I just got! Yum!

    • brandi.doming@yahoo.com

      Oh yes I totally agree with that! Their cheese is so amazing! Thank you Karissa!

  14. I made these this morning and we just had them for lunch. Wowie, they were delicious!!! Mine looked more brown than yours but I didn’t use the chili powder so maybe that’s the difference in the color. I did roast a poblano chili and added that and it added a nice smoky flavor.

    Your recipes are really great. Thank you!

    • brandi.doming@yahoo.com

      I am sooo thrilled you loved them so much Patti! Thank you so much for the feedback!! Yes, the chili powder will give them more of a red hue and also, I made 2 batches with one of them with a bit of the mexican tahini mixed in and that is the one I photographed, so it’s a bit more orange-ish….thanks again for making them!

  15. These look scrumptious, Brandi! This puts my frozen Morningstar black bean burgers TO SHAME. hahaha! I have to try this. Thanks for the gorgeous recipe <3

    • brandi.doming@yahoo.com

      Hahaha! I hope you try these, they are so delicious and so easy!

  16. SO..I am not very computer savvy..but i don’t see the recipe for the burgers…I see the blog and pictures but no recipe instructions..what am i missing?

    • brandi.doming@yahoo.com

      Hi Susan! I’m so sorry, I had a temporary website update earlier for about an hour, which made the recipe plugin off, but it is fixed now, you should see the recipe now! Let me know if you don’t see it now!

  17. Made these yesterday they were really great and they held together perfectly. This will be my go to recipe for burgers thanks so much!

    • brandi.doming@yahoo.com

      I’m super happy to hear that Erin, and thank you so much for leaving feedback, I really appreciate it greatly!

  18. Tried these tonight! Delicious and filling! Loved the consistency that works well as a burger, but I made the larger ones and I was stuffed! Great recipe as always, Brandi! Wish I was a publisher, you deserve your own cookbook!

    • brandi.doming@yahoo.com

      Paula what an incredible compliment!! Thank you so much! You’re a sweetheart!!

  19. These were even better than I imagined they would be!! We made these for dinner tonight and everyone gave them a big thumbs up!! We used a mild salsa from Trader Joe’s and I cut the chili powder way back for Willow’s sake. I just read one of your comments above that you used some of the Mexican tahini sauce IN the burger?!?! Now that would be amazing!! I loved how the outside got nice and crispy, but the inside was moist and tender. A lot of gluten free burgers end up very dry, but this one was perfect! I should add that we made 12 small patties instead of the suggested larger ones and they turned out great!!

    • brandi.doming@yahoo.com

      Mandy ecstatic you loved these even more than you imagined!! That’s a huge compliment and it makes me super happy! Yes! I made a batch with tahini INSIDE the burger mix! It was delicious but in the burgers were a tad drier than with the salsa so next batch I will do some salsa in addition to the tahini! Thank you so much for the wonderful feedback!! Xo

  20. I love this recipe! I am a Mexican food addict and also have an affinity for black bean burgers. Therefore, this recipe is basically made for me; I’m flattered ๐Ÿ˜‰ Seriously though, these look and sound amazing. The sauce looks drool worthy as well. Thanks for sharing this one!

    • brandi.doming@yahoo.com

      Haha you’re welcome Jennifer! ๐Ÿ˜‰ I hope you really do make them! Thank you!!

  21. OMG!! This is the second time I made these and they are scrumptious! Took me a while bc I have two pups and I do a lot of running of errands and food prepping etc. I so luv these and I will be making these every week!!!

    • brandi.doming@yahoo.com

      I’m soooo happy you love these burgers so much Tiffany!! Thank you so much for making them!

  22. Hi I was wondering if you have to use canned beans? If I used dry beans, and soak them, would it work and how much should I use? Thanks

    • brandi.doming@yahoo.com

      Hi Mandy! I would use the same amount of beans and increase the salsa a couple of tablespoons since using slow cooked beans (not canned) are usually drier. You any to make sure the dough is sticky and wet and blend up the same amount of beans listed with the cooked potato until it’s mushy. If it seems to dry, add a little more salsa! I’m guessing that would be the best bet…hopefully they won’t be too dry. Let me junk how it turns out. Thank you!

  23. Awesome photos! The Macro shot is cool on the black bean burger! LOVE close ups! That sauce looks terrific! I need to try it!

    • brandi.doming@yahoo.com

      Aww thanks so much Jennifer! So happy you love these photos, I really appreciate it!

  24. I made these over the weekend along with the sauce. I have to tell you this eggie burger was the best I have ever tried. I will be making this over and over. So delish!!

    • brandi.doming@yahoo.com

      Wow! Thank you so much Karen, I am so happy to hear you loved these burgers more than any others you’ve tried! You made my day, I love hearing feedback, so thank you so much!

  25. I am going to try these this weekend and can’t wait! They look so good!! Can I use regular cornmeal? I tried finding “coarse ground” but was not successful. Thank you!

    • brandi.doming@yahoo.com

      Hi Tomie! Is it really finely ground? If so, you will need less since it will be more absorbent the finer the cornmeal is. I would just start with 2 tablespoons and add more as needed. The dough should be wet and sticky, but not stiff, otherwise the burgers will be dry. The batter should be too wet to form burgers right away, kind of too sticky in other words. After chilling it, it should be much easier to form burgers. Let me know how they turn out, thank you!

  26. These are amazing! Seriously!

    • brandi.doming@yahoo.com

      Awesome, I’m so happy to hear that, thank you so much!!

  27. […] the huge success of my Fat-Free Baked Mexican Black Bean Burgers using potatoes and cornmeal, I was dying to create another burger. This one is moist, not dry like […]

  28. Sophie

    Let me start off by saying OMG!!! Best burger I have EVER made! Seriously, I used to not like following recipes, they seemed too long or complicated so I just loved letting my creativity lose and come up with stuff with whatever I had laying around. But, after making Brandi’s delicious recipe, I am now hungry for more! I can’t wait to try another one of Brandi’s awesome recipes. For this burger, if you’re having any doubts about making it, don’t. Trust me on this, you won’t regret making it ๐Ÿ˜€

    • brandi.doming@yahoo.com

      Wow Sophie! Thank you so much for leaving such wonderful feedback, you made my day! I’m so happy to hear you loved these so much! They are definitely our favorite burgers here as well, thanks again for such kind words! I love hearing from my readers, so thank you ๐Ÿ™‚

  29. Made these over 4th of July. I used Jap sweet potatoes cuz well we love them and this was amazing. We just ate the last one today. I need to remember to quadruple you’re recipes cuz they are that good. Love the mix of mashed and whole beans, the flavors and the texture was great. Thanks Brandi.

    • brandi.doming@yahoo.com

      Thank you so much Estee for the kind words and awesome feedback! I am so glad you loved these so much and the sweet potatoes sound sooo good!!

  30. At 44 grams of carbs (and I don’t know if that is counting the bun) these are really high in carbs.

    • brandi.doming@yahoo.com

      Hi Laura. I do not follow a low carb way of eating. This recipe contains all good ingredients and I always encourage people to focus on the nutrients of the ingredients, the quality of the food, not the carbs or protein count. Butter is low carbs but it’s clearly not a healthy food. I eat a 100% vegan diet, everything is carbs and plenty of protein, but it is whole foods. I’m no longer consuming unhealthy foods like meats/cheeses and oils and everything in this recipe are healthy ingredients, not the same thing as eating carbs in the form of fried donuts or pastries or things of that nature. Both my husband and I’s health drastically improved this way, so that’s what I focus on. The only reason I provide the nutrition is for my reader’s purpose. ๐Ÿ™‚

  31. Hi Brandi.

    Are these freezable, either before or after cooking? I am cooking for one and won’t be able to polish these off in one sitting!

    thanks!

    • brandi.doming@yahoo.com

      Hi Jackie! I would definitely cook them first and then tightly seal them in plastic wrap and then in another container and then just reheat them on low in the oven and that should work just fine ๐Ÿ™‚ Let me know what you think of them!

  32. These burgers are the best I’ve ever made or tasted at any vegan restaurant! The texture is perfect! I made a triple batch tonight to put in the freezer. I only had about 3/4 c salsa (for my triple batch) so I added a can of mild Rotel tomatoes (drained and put in the food processor). Perfect. I also mixed the bean mash and potato “glue” by hand after processing individually. Sticky, messy, and totally worth it. I was licking my fingers.

    • brandi.doming@yahoo.com

      Wow, thank you so much Lauren for such incredible feedback! I’m so happy to hear these are the best burgers you’ve ever had! That really makes me happy to hear, thank you!

  33. I made this a couple days ago and I’m eating them with my salads. They are very good! And I love that they hold up pretty good! Definitely recommended!

    • brandi.doming@yahoo.com

      Yay! So happy to hear that Silvana, thank you so much for letting me know!

  34. […] Source: Vegan Fat-free Baked Mexican Black Bean Burger | The Vegan 8 […]

  35. Just finished eating my first burger. It was wonderful! Flavorful, moist, delicious. So glad to find another GF burger to add to my menu list. And the Mexican tahini sauce was great. Thank you for the recipe.

    • brandi.doming@yahoo.com

      Thank you so much for the wonderful feedback Whitney! I truly appreciate it and I’m so glad these were a hit!

  36. Yum!!! these are so delicious!
    I love step 2: “You may have a bit extra, so just eat it.”
    Hahahaha my thoughts exactly

    • Haha!! Thank you so much Samantha! I’m so happy you loved them! Lol, yes, I tend to get a bit goofy in my directions ?

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  38. I made the burgers and the sauce tonight. Very delicious!

    • brandi.doming@yahoo.com

      So happy to hear that Kaye, thank you so much for letting me know!

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