Vegan Black Bean Burger with Sriracha Mayo

Vegan black bean burger with Sriracha mayo and avocado.

Vegan black bean burger with Sriracha mayo and avocado.

Probably the tastiest yet easiest black bean burger I have ever made.  All simple ingredients, comes together very quickly and cooks up even faster.  I prefer my burgers mildly spicy, with just a hint of spice. If you like more spice, increase the sriracha to 1.5 tablespoons.  Taste the mix as you go.

Serves 4 if you make each patty with a 1/2 cup measuring cup.    You’ll need a food processor.


  • 1/2 yellow onion roughly chopped
  • 1 TBS sriracha (or more depending on your tolerance for spice)
  • 1.5 tsp minced garlic
  • 1 can black beans, drained
  • 1/2 cup plus 2 TBS oats (I use quick oats)
  • 1 green onion, thinly sliced (omit if you don’t have)
  • 2 tsp cumin
  • 1/2 tsp curry powder
  • (**don’t add to food processor) 1/4 cup panko bread crumbs


Pulse the onion, sriracha and garlic in the food processor. Just about 5-6 pulses.  Then add the rest of the ingredients (NOT THE BREADCRUMBS) and pulse again about 5-7 times again.  You want the mixture rough – not pasty – so don’t over process.

Cover the mixture and let chill for about 30 minutes (the longer the better).  Then, add in the bread crumbs and mix all together.  Use a 1/2 cup measuring cup to scoop out your burger patties.  Cook about 5 minutes the first side and only about 2.5 minutes the second side.  Keep your eye on them.  If you’re using a higher flame the 5 minutes will be too long.  I used a low-medium flame.

For the sriracha mayo, I mixed together 3 TBS Earth Balance mindful mayo with 1.5 TBS sriracha.  Again, more sriracha if you like really spicy.  Enjoy!

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