Black Bean and Hemp Seed Burgers with Spicy Cilantro Sauce

I recently rediscovered my love for black bean burgers. Once you try this recipe, you’ll see why it’s become a staple.

I first made black bean burgers after discovering Sarah B.’s Black Bean Beauty Burgers on My New Roots. I must have made that recipe dozens of times before branching out to other variations, like beet burgers. Nearly a year went by without making them, until a bag of Brazil nuts and hemp seeds sparked a craving. I adapted Sarah’s original, adding a few tweaks of my own, and the result was irresistible. These vegan patties are now a regular in my kitchen.

These burgers work for lunch, dinner, a snack, or even breakfast. They’re great for travel too—easy to pack and filling, thanks to the protein, fiber, and nutrient-dense ingredients. They’re simple to prepare if you have a food processor, and versatile in how you serve them: on bread, tucked into a lettuce leaf, or plain with a side salad.

A quick note on the star ingredients. Hemp seeds are tiny but powerful: they offer protein, fiber, vitamins, minerals, antioxidants, and omega-3s. I use hulled hemp seeds for this recipe; un-hulled seeds are good for snacking if you prefer more chew.

Brazil nuts add a creamy, rich note. I first fell for them working at Peacefood Cafe in 2010, where their Brazil nut milk chai is unforgettable. Brazil nuts are also one of the richest dietary sources of selenium, a trace mineral linked to antioxidant activity and supporting thyroid health.

Pumpkin seeds (pepitas) are a regular in my salads and pestos. They’re especially valued for zinc content, which can be harder to get from plant-based diets, and they provide manganese, copper, vitamin E, magnesium, and iron. They bring both nutrition and texture to these burgers.

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4.41 from 5 votes

Black Bean Hemp Burgers

By: Jenné Claiborne

This recipe yields six patties, which is about 3–6 servings depending on portion size. Double if you want more; they freeze well. I like them with avocado or a tahini sauce. If you prefer a budget-friendly option, swap almonds for Brazil nuts and sunflower seeds for hemp and pumpkin seeds—the original version uses more economical nuts and seeds.

Prep Time: 10

Cook Time: 35

Servings: 3

Ingredients

1 red pepper, roughly chopped
½ red onion, roughly chopped
½ cup brazil nuts
¼ cup pumpkin seeds
¼ cup hemp seeds
2 cloves garlic
2 tsp chili powder
2 tsp cumin
1 ½ tsp sea salt
1 14-oz can black beans
1 cup cilantro, chopped
½ cup quick cooking oats or oat bran
6 slices toasted ciabatta bread, or your vessel of choice
2 cups arugula, mixed greens, or butter lettuce
1 avocado, sliced
1/2 cucumber, sliced

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have a large mixing bowl and a food processor ready.
Add the red pepper and onion to the food processor and pulse until finely minced. Transfer to the mixing bowl.
Place the Brazil nuts, pumpkin seeds, hemp seeds, garlic, chili powder, cumin, and sea salt in the food processor. Pulse until the mixture is grainy and combined. Pour this into the mixing bowl with the pepper and onion.
Add the drained black beans and cilantro to the food processor. Blend until mostly smooth—leaving some small chunks adds good texture. Add to the mixing bowl.
Stir the quick oats (or oat bran) into the bowl. The oats will absorb moisture and help bind the patties.
Form the mixture into tight, palm-sized patties and arrange them on the prepared baking sheet.
Bake for 25 minutes.
Remove the sheet and carefully flip each patty with a spatula. Bake for an additional 10 minutes until set and slightly crisp at the edges.
Serve on toasted ciabatta (or your preferred bread), topped with avocado, cucumber slices, and arugula or mixed greens.

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