Fat-Free Baked Mexican Black Bean Burgers

Fat-Free Baked Mexican Black Bean Burgers

Easy Vegan Black Bean Burger

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 my  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!

These are BEAN burgers, they are made from beans, salsa and veggies and will taste like a bean burger. They are not meant to resemble meat in any way, shape or form, nor would I want them to. So, please don't expect a bean burger to resemble meat. This is not that kind of recipe.

4.34 from 6 votes

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".
Servings 6 burgers


  • 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
  • 3/4 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
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground oregano spice optional
  • 1/4 cup medium grind coarse cornmeal it MUST be the one labeled "medium grind", regular cornmeal is too fine and will make these dry/crumbly (I used this one by Bob's Red Mill)
  • 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.


  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 1/2 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 1/2 inch thick. If you like, you could make extra large patties into 4 instead, just make sure to flatten them out to 1/2 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.

Recipe Notes

Vegan, gluten-free, oil-free, nut-free, soy-free, fat-free



  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??
    • brandi.doming@yahoo.com
      It's linked in my blog post or you can find it under sauces/dips on my recipe index or just type in tahini in the search box! :)
    • brandi.doming@yahoo.com
      Here is the direct link: https://thevegan8.com/2014/05/02/mexican-tahini-sweet-potatoes/
  5. These look amazing!! Do you have any other suggestions besides red bell pepper as I am allergic to both the red and green? :(
    • 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 :)
  6. I love mexican flavors this burger looks delicious! I'll have to make a batch of homemade buns, count me in. :)
    • 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!! :)
    • 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 ;) 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! ;) 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 :D
    • 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 :)
  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. :)
  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 :) 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 ?
      • Felt so hopeless looking for answers to my qu.isions.e.unttl now.
  37. […] Lime Sauce Recipe 18. Jerk Sweet Potato & Black Bean Burgers Recipe 19. Fat-Free Baked Mexican Black Bean Burgers Recipe 20. Black Bean Hemp Burgers Recipe 21. Smoky Black Bean and Hemp Seed Burgers […]
  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!
  39. Hi - how well do these hold together while cooking? Do you think they would do well on the grill? Maybe over foil? Thanks!
    • brandi.doming@yahoo.com
      Hi Gretchen! I haven't tried them on the grill, but on foil I think they'd probably do well! As long as you follow the blending steps closely and make sure it's processed well with the potato, these hold really well together! Let me know how they turn out! Enjoy!
  40. Hi Brandi! I made these burgers recently and the end result was extremely mushy. Believe it or not, I cooked them an extra hour wondering what would happen. They were still mushy. This has happened with another veggie burger recipe I have tried as well so at this point, I am thinking the cause is something I am doing wrong. Have you ever heard of this? Do you have any suggestions as to why my veggies burgers turn out mushy?
    • brandi.doming@yahoo.com
      Hi Nicole! Oh wow, that is very strange. These aren't mushy at all and I've never heard that from all the feedback from readers, they've all loved these burgers. You can even see in the photos how sturdy and chewy they are. And if you are having that issue with other recipes as well, then I would ask if you are changing the recipes in any way? Are you following the steps closely and did you use cornmeal? Cooking for a whole extra hour and still being mushy sounds like the measurements were way off.
      • Thank you for your feedback and suggestions! I try to follow all recipes I use very closely. The only thing I can think of is that I used two 14 oz cans of beans instead of two 15 oz cans. Also, I may have overpacked the potatoes. I did use cornmeal. Do you think those two things could effect the end result?
        • brandi.doming@yahoo.com
          If you overpacked the potatoes, then yes, just lightly pack them and level off and just double check all the ingredients when measuring carefully. Make sure you are draining the beans, too!
  41. Wow, these look delicious! Definitely going to have to make these for lunch sometime this week! Brandi-- thank you for another great recipe!!! BTW-- any chance you have nutrition information for your recipes?Thank you! Hope you and your family have a merry Christmas and blessings abundant in the year to come!
    • brandi.doming@yahoo.com
      Hi Kristin! I do include nutritional info on most recipes when I have the time, but sometimes I just don't. You can however use the site caloriecount.com and plug in the ingredients using their "Recipe Analyzer" Tool if you are curious on any recipe. Hope that helps!
  42. Winner! We're only a month into our low-fat vegan adventure and I love that I found your burger so soon! I'm going to try Italian seasonings and make "meat" balls for a spaghetti dish. We've used left over patties and crumbled them into burritos and it's great! I can see this mix being my go-to hearty meat texture while just playing with the seasonings to coordinate with the dish. No guilt in these burgers! Thank you!
    • brandi.doming@yahoo.com
      So wonderful to hear Debi! So glad you loved them! I use these same burgers as crumbled "meat" as well! It works great in tacos and also over fresh salads! :)
      • After I left this comment I found your recipe for "meatballs". As of today, would you prefer those with couscous or this recipe with Italian seasonings?
        • brandi.doming@yahoo.com
          Hi Debi! The couscous balls hold together very well for balls since I created them specifically to be balls, so these burgers wouldn't quite hold as well together as balls. Especially since the "meatballs" hold together even well when cutting with a fork. They are so delicious with all the pasta and spaghetti sauce!
  43. Recipe says "Serves 1 burger"??
    • brandi.doming@yahoo.com
      It yields 6 burgers or 4 large ones. The directions also state how many burgers it will yield depending on the size you want, hope that helps!
  44. Potatoes.... can't wait to try this recipe.
  45. These turned out amazing! I have eaten many veggie burgers at expensive restaurants..and this is truly the BEST!!! On the bottom of the burger I put a slice of tomato and a leaf of lettuce; on the top I put tahini sauce, sliced leek, feta, and some bruschetta. So SO good! Only thing I will do different next time is get an actual food processor(my ninja struggled), and get bigger buns haha! Thank you so much for this amazing recipe!

    • brandi.doming@yahoo.com
      Thank you SO very much Sarah for a review that really made my day! Such a huge compliment, thank you for sharing and rating the recipe! Isn't that tahini sauce just so good!? So glad these were such a hit!
  46. Love love love this recipe with the Mexican tahini sauce!!! I make them a lot easier than the recipe. I don't use a food processor, I just use my hands to mash up and works well. Using the food processor never worked well for me and was hard to get off the blade. Also, I lengthen the time in the oven to 35/15 minutes then are nice and firm. Thanks so much for all of your awesome recipes!!!
    • brandi.doming@yahoo.com
      So happy you loved these! Always works perfectly for me in my food processor but perhaps it's a different size or brand. Regardless, glad you love them!
  47. Love that this recipe is so simple! I'm looking forward to making it for my daughter who LOVES veggie burgers AND.......your chocolate ice cream recipe.....I am making for ME! I look forward to trying lots and lots of your recipes. Thx for sharing :)
    • brandi.doming@yahoo.com
      I'm so happy you loved this recipe and the ice cream, thank you so much Susan!
  48. what's the nutritional value on this recipe? It looks delicious!
    • I calculated the calories and carbs since I couldn't find the nutritional info on the recipe. It's 209 calories and 29 grams carbs for each burger. They don't taste like burgers; it tastes like beans. If you're looking for something that tastes like a beef or even a turkey burger, this isn't the right recipe to try.The bean burgers are really dry. I topped them with homemade guacamole, which was pretty good, but again, it didn't taste like a meat burger.

      • brandi.doming@yahoo.com
        Hi Nina! It is a bean burger, it's not supposed to taste like beef or turkey. Nowhere on the recipe does it claim to taste like meat, that is why they are called bean burgers, so naturally it's going to taste like beans. I've eaten black bean burgers my whole life and love them. But, if you are interested in a burger tasting like meat (not sure if you are vegan or not) then you will need to try a brand called Beyond Meat that DOES claim to taste similar to ground beef. Also, these burgers are not dry at all, so it sounds to me like you used the wrong kind of cornmeal...if you used a regular cornmeal, then it absolutely will soak up all the moisture and make them dry. Hopefully this helps and clears things up!
  49. I'm wondering what kind of GF/Vegan bun you recommend? Unfortunately, I have not found a GF/Vegan bun that I like.This recipe looks great! :) Thank you!
    • brandi.doming@yahoo.com
      Hi Terri! I have never found one either. These in the photo are not gluten-free. I wish I could be of more help on the gf buns but gluten-free options out there are just not tasty...so I just stick with wheat. I have tested some versions here at home but they are not a "winner" yet, so I'll keep at it.
  50. Definitely the best veggie burger I've ever had! I wasn't prepared for the explosion of flavors. So good!

    • brandi.doming@yahoo.com
      Yay! Best feedback, thank you so much Tom for the awesome review!
  51. Followed the recipe to a T and it turned out wonderful! The patty had a good firm texture (did not crumble or smush) but was still very moist. Also made the Mexican tahini sauce to go on the bun and it took everything to the next level. Thank you for these wonderful recipes, soon I will make a couple dozen patties and freeze them for quick/easy family meals on busy days.
  52. I was so excited to try these & finally made them tonight. The result was not good & I cooked them for well over an hour in the oven. They were mushy & not cooking. Not sure what went wrong bc I followed the recipe but it was disappointing.
    • brandi.doming@yahoo.com
      Hi Alaina, not sure what went wrong on your end either because that’s not right. As you can see from the reviews above, everybody loves them. Did you use the MEDIUM grind coarse cornmeal? Also, if yours was mushy the measurements of potato or something was off or the wrong cornmeal used or the mixture over processed. Mine are never mushy and they never take that long to cook.
  53. I'm always a fan of your recipes, Brandi! I made these last night and my kids, who normally don't like bean burgers, were fighting over the leftovers! Lol. They were a bit time consuming but worth it. I got ten patties and they came out nice and crispy like you said. I also left out the red peppers bc I was out and it was fine. I was happy to not do that extra step. Thanks for the great recipe! Next time I'll have to make the tahini as well.
    • So glad you loved them, thank you!!
  54. I'm allergic to corn, replacement?
    • brandi.doming@yahoo.com
      There is no replacement for it in this recipe. I’d make these instead. https://thevegan8.com/2017/10/31/easiest-black-bean-burgers/

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