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

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.

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!

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.

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

[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 Facebook, Pinterest and Instagram – I’d love to see you all there!

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