High-Protein Black Bean Burgers Recipe

A high-protein black bean burger topped with lettuce, tomato, ketchup, and mustard on a sesame seed bun.

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High-Protein Black Bean Burgers Recipe

These high-protein black bean burgers are filling, flavorful, and have a satisfying, meaty texture. They're loaded with plant-based protein from vital wheat gluten and have plenty of fiber from the black beans.

Prep Time12

Cook Time45

Cooling Time1

Total Time1 57

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 221.7kcal

Author: Jennifer Bell

Equipment

9x13-inch baking dish (or similar size)
Oven-safe lid (or aluminum foil)
Parchment paper

Ingredients

1 1/2 cups rinsed and drained canned black beans (or substitute cooked dried black beans)
1/3 cup cold water
2 1/2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon optional smoked paprika
1 cup vital wheat gluten
optional: more extra virgin olive oil to brush on the burgers before reheating.

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add 1 1/2 cups rinsed and drained canned black beans to a mixing bowl, then use a potato masher to mash them until mostly smooth with some small chunks remaining.
Add 1/3 cup cold water, 2 1/2 tablespoons soy sauce or tamari, 1 tablespoon balsamic vinegar, 2 teaspoons extra virgin olive oil, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon optional smoked paprika to the mixing bowl, then mix well.
Spoon 1 cup vital wheat gluten into the measuring cup (don’t scoop), then add it to the mixing bowl.
Use your hands to mix the ingredients until incorporated, then knead for 2-3 minutes.
Divide that mixture into four equal pieces and shape each one into a burger patty. Place them on a 9x13-inch (or similar size) baking dish lined with parchment paper.
Cover the baking dish with foil or an oven-safe lid, then bake at 350 degrees Fahrenheit for 25 minutes.
Remove the cover, then continue to bake for 15 minutes.
Let the burgers cool off for at least 1 hour (the texture won’t be right if you skip this step).
Brush the burgers with extra virgin olive oil (optional), then reheat however you like: grill them at 375–400°F for 2-3 minutes per side, bake them at 350°F for 8-10 minutes, or pan-fry them over medium heat for 2-3 minutes per side.

Notes

Prepping these in advance: once the burgers have been baked and cooled, you can store them in an airtight container in the fridge for up to three days until you’re ready to reheat and serve them. Wait to brush them with the optional olive oil until just before reheating.

Nutrition