Spicy Homemade Black Bean Burgers

6 burgers
45 min

These spicy homemade black bean burgers are healthy & easy to make using corn, veggies and a kick of flavor from Texas Pete® Original Hot Sauce. They’re topped with a spicy avocado sauce for even more flavor and can be baked or grilled!

These homemade black bean burgers are my go-to recipe when I want something healthy and easy to make.

Made without bread crumbs and with oats makes them even healthier and gluten free!

And besides being healthy, these black bean burgers are loaded with good-for-you flavor.

I love the little kick of spice they have from the pepper jack cheese and my favorite hot sauce.


  • Texas Pete® Original Hot Sauce
  • black beans
  • yellow corn
  • bell pepper
  • onion
  • garlic
  • egg (see recipe notes for vegan variation)
  • rolled oats
  • smoked paprika
  • fresh cilantro

You don’t have to be a professional cook to make the best black bean burgers...All it takes is some simple, fresh ingredients and a dash of hot sauce to make these burgers taste restaurant quality ;).

Spicy Homemade Black Bean Burgers
Recipe details
  • 6  burgers
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Spicy Black Bean Burgers
  • 2 15.5 ounce cans black beans, drained and rinsed
  • 2 tbsp corn oil, (or olive, canola, etc)
  • 1 cup yellow corn, drained and rinsed
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 3/4 cup rolled oats, or bread crumbs
  • 1 tsp smoked paprika
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper, optional
  • 2 tbsp hot sauce
  • 1 egg, see recipe notes for vegan
Avocado Mayo
  • 1 avocado
  • juice of 1/2 lime
  • 2 tbsp Texas Pete® Original Hot Sauce
  • 1 tbsp mayo, or Greek yogurt (omit for vegan)
  • 1/4 cup fresh cilantro
  • pinch salt
  • pinch black pepper
  • 1/2 tsp garlic, powder
Toppings (optional)
  • pepper jack cheese, sliced
  • red onion slices
  • sliced tomato
  • lettuce
Spicy Black Bean Burgers
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil. Place drained black beans on a paper towel. Spread out and place another paper towel on top to absorb as much moisture as possible.
Meanwhile, heat oil over medium heat in large saute pan. Add corn, bell pepper, onions and garlic. Cook, stirring occasionally until vegetables are tender, about 10 minutes.
Once softened, turn heat to medium-high and cook additional 2-3 minutes until vegetables start to brown (not burn!). Remove and set aside.
Place black beans in food processor and pulse until thick, yet still somewhat chunky. Transfer to a large mixing bowl.
Place rolled oats in the food processor and pulse until they resemble a fine crumb. Add to bowl with the black beans.
Add to your bowl: sauteed veggies, paprika, chili powder, cayenne pepper (if using), Texas Pete® Original Hot Sauce and egg. Stir well to combine (I like mixing with my hands!)
Form into 6 equal patties and place on prepared baking sheet. Cook 10 minutes, flip over, and cook another 10 minutes.
Avocado Mayo
Combine all ingredients in food processor. Pulse until smooth and creamy. Transfer to air tight container or jar. Store in refrigerator.
Serve Black Bean Burgers
Serve burgers on a sesame seed bun with optional toppings, in a wrap, or over a salad.
  • *For vegan variation: substitute egg with either 1/4 cup of mashed sweet potato or mix 1 tablespoon flax seed with 3 tbsp warm water. Omit mayo in avocado sauce.
  • *To grill: place aluminum foil on grill and spray with non stick cooking spray. Cook burgers on medium-high heat for 8 minutes per side.
  • *Burgers can be frozen (cooked or uncooked) for up to 3 months. I suggest storing them in a zip lock bag and placing a piece of parchment or wax paper in between each burger.
Wine a Little Cook a Lot
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