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Spicy Chickpea & Black Bean Burgers

The most delicious spicy bean burgers with chickpeas and black beans. Packed with flavour and texture and perfect for summer!

Vegan Spicy Bean Burgers #burger #beanburger #vegan #bbq #meatlessmeal #dairyfree

If you’re looking for a vegan burger recipe, I’ve got you covered. These burgers pack a punch and you can control the spiciness depending how you like it!

Black beans are my favourite type of bean to use in burgers. They have a great texture when mashed and hold together quite well.

Along with chickpea and black beans we have fried finely chopped mushrooms. A great vegetable for a meaty texture.

Spicy Bean Burger Patties on Board #beanburger #veganburger #spicyfood #summer #burger

The chickpeas and black beans are the perfect base and the mushrooms add that ‘meaty’ texture.

This recipe is so easy and uses ingredients you probably already have in the kitchen (they are always staples in mine!).

What you’ll need for spicy bean burgers:

  • Red onion
  • Garlic
  • Mushrooms
  • Chickpeas
  • Black beans
  • Smoked paprika
  • Ground cumin
  • Cayenne pepper
  • Hot chilli powder
  • Ketchup or sriracha
  • Flax seed
  • Nutritional yeast
  • Fresh coriander
  • Plain flour

You want to use tinned chickpeas and black beans, unless you have the time to prepare your own. I always keep a few tins in the pantry, they are so great in so many recipes!

Spicy Bean Burger Texture

To up the spice you can sub the ketchup for sriracha or add in extra hot chilli powder or dried chilli flakes.

For binding, we are going to use flax eggs. Simply mix flax seed with water and leave to thicken for 5 mins. You could also try a store bought egg replacer but don’t skip it!

How to make spicy bean burgers:

Start by frying the onion, garlic and mushroom. Finely chop the onion and mushroom because you don’t want big chunks, the burgers won’t bind and form as well.

Cook them for about 8-10 minutes until soft and turning brown. Remove from the heat.

Mash the chickpeas and black beans in a large bowl with the back of a fork or potato masher. Mash them until they are about 70% mashed, leave some chunks.

Add all the remaining ingredients and the mushroom onion mix and mix to combine.

Flour your hands and form into 4 patties. Place on a floured plate and pop in the fridge for an hour or more to chill.

Heat some oil on medium heat and fry for a few minutes on each side. Don’t overcrowd the pan. Do a couple at a time if you need to and keep the cooked ones in the oven to keep warm.

You can also oven bake the patties. Lightly oil on both sides and cook for 20-25 minutes, flipping half way.

Spicy Bean Burger Mixture

Serve in buns (vegan brioche ones are my fav) and stack with your favourite burger fillings. My go-tos are lettuce, tomato, onion, mayo and sriracha,

For extra spice you can add in some chopped red chillies or make sriracha mayo. Mix 1 tbsp of vegan mayo with 1 tsp sriracha and spread liberally!

For more bean recipes you may enjoy these:

Black bean chipotle chilli with roasted sweet potato

Vegan sausage and cannellini bean stew

Black bean, kale and sriracha burgers

Black bean and sweet potato enchiladas

Vegan Spicy Bean Burgers #burger #beanburger #vegan #bbq #meatlessmeal #dairyfree

[This post was updated in March 2022. The recipe remains the same but the photos have been updated]

As always if you make these spicy bean burgers be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Spicy Bean Burgers #burger #beanburger #vegan #bbq #meatlessmeal #dairyfree

Spicy Chickpea and Black Bean Burgers

Yield: 4
Cook Time: 20 minutes
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Spicy bean burgers with chickpeas, black beans and mushrooms. Packed with flavour and texture and perfect for summer!


  • 1 red onion
  • 3 garlic cloves
  • 100g mushrooms
  • 1 tin (400g) chickpeas
  • 1 tin (400g) black beans
  • 2 tbsp milled flax seed
  • 3 tbsp water
  • 1 tbsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp hot chilli powder
  • 1 tbsp sriracha (or ketchup for less spice)
  • 1 tbsp nutritional yeast
  • 2 tbsp finely chopped fresh coriander
  • 2.5 tbsp plain flour, plus extra for dusting


  1. Heat some oil in a pan on medium heat. Add finely chopped onion, minced garlic and finely chopped mushrooms. Sauté for about 10 minutes until all the water from the mushrooms has evaporated and they are nicely browned.
  2. Drain the chickpeas and black beans and pat dry with a kitchen roll or tea towel. Add to a large bowl and mash with the back of a fork or potato masher until about 70% is mashed. You want to leave some chunks to give it a nice texture. Add the onion and mushroom mix.
  3. Mix flax seed with water and leave to gel for 5 minutes. Then add along with all the remaining ingredients. Add in 2 tablespoons of flour, mix, and form into 4 patties. Flour a plate and leave in the fridge for 30 minutes or more to chill
  4. Put the pan back on medium heat with more oil. Fry for 5-7 minutes on each side. You may want to do two at a time depending on your frying pan size. Keep them on a low heat in oven whilst you cook the others. To bake - lightly oil both sides and place in the oven for 20-25 minutes at 200C/400F.
  5. Serve in burger buns with toppings of your choice. I added lettuce, tomatoes, onion, mayo, sriracha and red pepper hummus.


You can up or decrease the spice to you liking. Hot chilli powders vary in spiciness so take this into consideration.

I used Sainsbury's plant pioneer brioche buns.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 228mgCarbohydrates: 65gFiber: 18gSugar: 6gProtein: 17g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale


Tuesday 6th of June 2023

I am not eating bread right now so I ate it by itself. I did add a very small amt of sour cream on the top of the burger in case it was too spicy but it wasn’t. I also used cooking spray and not oil in any of the directions. It would probably taste better to fry them in the oil but I’m trying to omit oil where I can. I was expecting it to be dry and bland but it wasn’t. I may try adding turmeric powder next time. I’ll make this again.


Wednesday 24th of June 2020

We made these last night, great taste and would certainly make them again. IMO I would add more spice, maybe mix in some raw hot peppers and try to make them a bit more firm, open to suggestions / tips to make them more firm


Wednesday 1st of April 2020

I'm interested in making this and am wondering where the reviews are?


Wednesday 24th of June 2020



Sunday 5th of April 2020

Hi Caroline - people don't have to leave a comment to leave a star rating which is what most people seem to have done on this recipe! Tamsin xo

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