Black Bean Burgers
A delicious & spicy black bean burger. This is a healthy alternative to those prepackaged soy burgers. Loaded with fiber and free of isolated soy protein.
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Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. READ MORE > 
Stefanie said,
November 13, 2009 @ 5:10 pm
This was really good. Thank you for sharing the recipe. I have also tried your BBQ sandwich and sauce. I am eyeing your cookies next.
Thanks again and keep up the good work.
Claire said,
November 16, 2009 @ 4:01 pm
Hi Josh,
These burgers are really good. Nice and spicy and the texture is perfect. I’ve also made the chocolate brownie cookies and the peanut butter cookies twice, both so good
Thanks for posting such great recipes. You make it easier for the rest of us vegans out there
Take care,
Claire
Amy said,
November 23, 2009 @ 2:42 am
Can the gluten and the ancho chili powder be left out of the recipe and it will still work? I have problems with gluten and not too fond of very spicy spices.
Bridgette said,
November 24, 2009 @ 6:34 am
These look wonderful! I’m going to make them tonight. I’ll let you know how they turn out for me.
As a relatively new vegetarian trying very hard to go vegan(!), I’m finding I still have a lot to learn. I have done some research on the good and bad of soy, but I still find myself with many questions. So, I’m curious - can you tell me which products you stay away from to avoid isolated soy protein? I’m assuming it’s mostly tempeh and TVP, but not tofu?!?! Any help would be appreciated! Thanks!
Gary said,
November 25, 2009 @ 12:57 pm
Best meat burger I’ve tasted. However, mine was a little chewy. Should I cooked it longer or cut down on the wheat gluten?
My Vegan Cookbook said,
November 27, 2009 @ 8:55 am
The ancho chili powder could be left out. I’m not totally sure about the gluten. It would probably not hold together very well.
My Vegan Cookbook said,
November 27, 2009 @ 9:08 am
It’s even difficult for me to find the hidden isolate. I just look on the package to make sure there is nothing that says isolated soy protein, soy protein concentrate or something similar, but even then it could go by a different name. Maybe someone has a list of all the names it goes by? Wiki gives some good info: http://en.wikipedia.org/wiki/Soy_protein
austin said,
November 29, 2009 @ 11:47 am
i made these but they turned out crumbly and didnt cook all the way through and were dry on the top- i know that part of it is probably because they were uneven but i dont know what i did wrong…
i used vital wheat gluten flour, could that have been part of the problem?
Ginger said,
December 2, 2009 @ 5:49 am
Hi Josh,
I’m just new to your site. Everything looks absolutely wonderful. I’ve tried the sausage patties and the pumpkin pie so far. I’m just trying to find the time to try some of the other ones. But I have one question–have you heard about the controversy over canola oil? Is so, what do you think about it?
Thanks for all your wonderful work–the pictures are awesome!!
My Vegan Cookbook said,
December 2, 2009 @ 8:11 am
Sorry, they didn’t turn out. I’ve made these a dozen times so I know they do work. Did you chop half of the corn and beans? This might of been your problem. The vital wheat gluten flour is the correct ingredient. Also, be sure to keep them covered and to flip them half way through.
My Vegan Cookbook said,
December 2, 2009 @ 8:16 am
Yes, I’ve heard a lot of things about canola oil. Lately I’ve been trying to use olive oil most of the time and use canola oil when taste would make a difference.
Ginger said,
December 3, 2009 @ 4:27 am
Is wheat gluten and vital wheat gluten the same thing?
My Vegan Cookbook said,
December 3, 2009 @ 8:08 am
Yes, they’re the same thing.
Ginger said,
December 15, 2009 @ 3:59 am
How about gluten flour, is it the same as vital wheat gluten? And have you ever tried to make vegan hot dogs?
My Vegan Cookbook said,
December 17, 2009 @ 8:23 am
I’m not exactly sure. I would only use the vital wheat gluten.
Ginger said,
April 8, 2010 @ 10:37 am
I finally found the time to make these. They were delicious. I did cook them longer than the 5 minutes on each side. They just didn’t look like they were done. But they are a “keeper” for sure!
Tiffany said,
May 1, 2010 @ 2:20 pm
I loved these! Even my husband loved them, which is saying a lot as he usually is biased against any vegan recipes! My kids enjoyed them as well. Thanks for the delicious recipes, keep ‘em coming!
molly said,
June 7, 2010 @ 5:54 pm
the BEST EVER veggie burgers. I’ve made them a few times now…and have added quinoa. I also have to cook longer than 10 minutes.
Works better on a stoneware baking sheet too!
Tom said,
July 23, 2010 @ 7:21 pm
Tofu can be used in place of wheat gluten in recipes as it also has a binding quality. Sarah Kramer talks about it in La Dolce Vegan. I’m eager to try these.
Mariella Kruger said,
July 25, 2010 @ 12:05 pm
I just made this recipe. I didn’t have the Ancho chili powder or the coriander, but they turned out WONDERFUL! So easy and they formed great, baked great, can’t say anything negative about them. I’m going to make up a big batch and freeze them for a good convenience food. I’m a new vegan, only a week old!, and I wasn’t a vegetarian before that. Oh, and I’m allergic to soy. So this site is a great resource for me. Thanks, Josh!