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Love spicy food? You will love these spicy black bean burgers. Each patty is packed with beans, onions, and garlic, plus spicy brown mustard, Sriracha, and jalapeños. These burgers are also freezer-friendly, so you can make a big batch and just freeze them for a later date.

High Protein Jalapeño Black Bean Burgers [Vegan, Gluten-Free]

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Ingredients You Need for High Protein Jalapeño Black Bean Burgers [Vegan, Gluten-Free]

For the Burgers:
  • 1/2 yellow onion, roughly chopped
  • 4-6 cloves garlic, roughly chopped
  • 1 15.5-oz can of black beans, drained and rinsed
  • 1 cup quick-cook oats (gluten-free, if needed)
  • 1/2 cup bread crumbs (gluten-free, if needed)
  • 1-2 jalapeños, diced
  • 1/2 cup corn
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon Sriracha
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • A pinch of salt and pepper, plus more for topping
  • 6 gluten-free and vegan burger buns

For the Optional Toppings:

How to Prepare High Protein Jalapeño Black Bean Burgers [Vegan, Gluten-Free]

  1. Add onion and garlic to a small pan over medium heat. Add a tablespoon of water and saute until vegetables start to soften (see notes).
  2. Add vegetables to a blender or food processor and pulse 2-3 times until combined, but not total mush.
  3. Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact.
  4. Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine.
  5. Line a baking sheet with parchment paper.
  6. Form mixture into six balls and flatten into patties (see notes). Place patties on baking sheet and place in the freezer for at least an hour.
  7. If you are going to eat them right away, heat a pan over medium heat. Coat with non-stick spray and add frozen patties. Cook until browned and warmed through (about 6-8 minutes per side).
  8. Serve on a burger bun, in a wrap or over a salad with your favorite toppings.
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  • If vegetables start to stick to the pan, add additional water, 1 tablespoon at a time.
  • If the mixture is too dry and the patties aren't sticking, add 1 tablespoon of water at a time until they can easily form, but aren't too sticky or wet. You just want the patties to form, they will stick together completely once they are frozen.
  • If you plan to store the patties for later: remove the baking sheet from the freezer after an hour and cut parchment paper into squares. Stack patties on top of each other (with a piece of parchment paper between each) and place in freezer proof container. When ready to serve, follow the cooking instructions above — no need to thaw patties.

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