Vegans and omnivores alike will be delighted if you serve them these chickpea black bean burgers at your next cookout! While I love my sweet potato lentil burgers, these bean burgers can be whipped up much more quickly and can be made on the grill. They can also be made slider size so you have plenty of room for delicious appetizers and sides like my vegan spinach artichoke dip, pistachio pesto potatoes, and edamame succotash. So fire up the grill this Memorial Day (and all summer long), grab your favorite toppings and sides, and make these easy, vegan, high protein burgers!
Chickpea Black Bean Burger Prep
When preparing your chickpea black bean burgers, all you need other than some pantry staples is a food processor or high quality blender and your grill or oven. It is also helpful to have a measuring cup to shape your burgers or sliders (1/3 cup for burgers or 1/4 cup for sliders), but you can also just scoop and shape by hand.
These can also be made in the oven when you don’t feel like grilling, and they make for a great game day bite during football season. Whenever you make them, I highly recommend making extras to have on hand for easy weekday lunches and dinners the following week!
Bean Burger Serving Suggestions
The 15 minutes these take on the grill is just enough time to prep your go-to burger toppings like onions, tomato, avocado, and lettuce. It’s also a good opportunity to throw some extra veggies on the grill like zucchini, broccoli, and eggplant for an easy side dish. Fellow RD Sharon Palmer has a simple and delicious recipe for herb grilled veggies that would pair nicely here.
As long as you use certified gluten free oats, these burgers are gluten free. And whether you need to eat gluten free or not, grilled sweet potato rounds work great as “buns” as pictured. This idea was inspired by the sweet potato toast craze a few years back but is just as delicious today! If you’re opting for a more traditional bun and need to keep it gluten free, look for brands like Schar or Udi’s.
Chickpea Black Bean Burgers
- 1 tbsp ground flax or chia
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 2 oz can green chiles
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup oat bran or quick oats
- ¼ cup garbanzo bean flour optional, if mixture is very wet
- Stir flax or chia with 2 ½ tbsp water in a small ramekin and let sit.
- Pulse garbanzo beans and oat bran in a food processor or high quality blender until it looks like a gritty flour.
- Add flax egg, spices, green chiles and pulse until well incorporated.
- Add the black beans and pulse until desired texture is reached. I recommend a light pulse so that the black beans are visible and can add texture to the slider.
- Pour ingredients into a bowl and fold in the flour.
Oven Cooking Instructions
- While oven heats to 350°F, scoop 1/3 cup or 1/4 cup mixture (for burgers or sliders, respectively) repeatedly onto a non stick baking sheet or one lined with parchment paper or a silpat.
- Bake for 10 minutes before removing from oven and flipping, then cooking another 5 minutes before serving.
Grill Cooking Instructions
- While grill is hearing to 450°F, scoop 1/3 cup or 1/4 cup mixture (for burgers or sliders, respectively) repeatedly onto a small baking sheet with parchment paper.
- Place baking sheet directly on grill grates and close to cook for 5-6 minutes. Flip sliders and cook an additional 5 minutes.