Spicy Black Bean Burger with Chili Lime Aioli

If you are looking for a delicious homemade meatless option, look no further than this zesty black bean burger! To get the perfect black bean burger texture, we partially dry the beans. Next we created a delicious flavor profile with chili powder, cumin, and little sriracha-style hot sauce. Topped with a chili lime aioli, this black bean burger will be a hit with everyone (even the meat lovers)!

1 (15.5-ounce) can Natural Grocers Brand Organic Black Beans, drained
1 small organic red onion, cut in half lengthwise
2 organic garlic cloves, minced
1 small-medium organic carrot, finely grated (not shredded), about 1/2 cup total
1 small organic yellow or orange pepper, finely diced
2 slices gluten-free or grain-free bread, processed into breadcrumbs (about 1 cup)
1 tablespoon tapioca flour
1 tablespoon warm water
2 tablespoons sriracha-style hot sauce
1 teaspoon Natural Grocers Brand Bulk Organic Chili Powder
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 tablespoons Natural Grocers Brand Bulk Nutritional Yeast
Chili Lime Aioli
1⁄2 cup vegan mayonnaise
1 tablespoon sriracha-style hot sauce, or to taste
2 tablespoons organic lime juice
Build your burger
1 organic vine-ripe tomato, sliced into 4 rounds
4 hamburger buns or 4 large organic lettuce leaves
Optional toppings
  broccoli sprouts
  1. Preheat oven to 350° F. Grease or cover a baking sheet with parchment paper.
  2. Drain the liquid from the black beans and spread them out on the baking sheet. Place them in the preheated oven for 8 minutes to evaporate the liquid and partially dry them out. Pull the black beans from the oven and immediately transfer to a mixing bowl. Use a potato masher to mash the beans, leaving only a few whole.
  3. Finely dice half of the onion (you’ll have about 1/2 cup) and prepare the garlic, carrots, and pepper.
  4. Make the breadcrumbs.  
  5. In a small bowl, whisk together the tapioca flour and water; add the hot sauce and seasonings and stir into the mashed beans.
  6. Add the breadcrumbs and the nutritional yeast to the bean mixture and stir until well combined.
  7. Scoop a ½-cup mound of bean mixture onto the prepared baking sheet and shape into a burger, ½-¾-inch thick. Repeat until you have 6-8 burgers.
  8. Bake for 20-25 minutes, or until the center begins to firm up and the outside is crisp.
  9. While the burgers cook, prepare the toppings. Slice the remaining half of red onion thinly into half-moons. Make the chili-lime aioli by mixing together all ingredients in a small bowl.
  10. Just before the burgers are done, toast the buns (on a baking sheet in the oven, on the grill, or in a toaster) and divide the aioli evenly among the buns, brushing both sides of each bun.
  11. To assemble, place a burger on each bun, top with onion slices, tomato, and additional toppings of your choice. Serve immediately.