Black Bean Veggie Burger with Guac on a Pretzel Bun

Now this is the way to kick off the Vegan MOFO! I’ve been on a quest to perfect the veggie burger since I went veg. It needed to be hearty, not crumble everywhere and taste delicious. I loved the Black Bean Veggie Burger at Smashburger, until I found out that neither the burger nor the bun were vegan and the calorie count was 670 stinking calories and 36 fat grams, -without sides! Blast!

Black Bean Veggie Burger

Adapted, veganized and healthified from this awesome recipe. 

  • 2 cans black beans, drained and rinsed
  • 1/4 C. chopped cilantro
  • 2 t. hot sauce (I like sriracha)
  • 1/2 C. grated pepper-jack cashew cheez or other vegan cheese shreds
  • 1/4 C. finely minced red onion
  • 2 T. vital wheat gluten or 2 T. ground flax seed (binders, gluten works best for a non-crumbly burger, but if you’re gluten free, flax is a decent sub)
  • 1 t. ground cumin
  • 1/3 C. masa harina (finely ground corn flour, the kind used for making tamales)
  • 1 clove minced garlic
  • 1 minced jalapeno, seeds and ribs removed for less heat if desired
  • 2 T. nutritional yeast
  • 1-2 t. spike seasoning
  • 2 T. Water

It really needed a vegan makeover….

Method: In a large bowl, mash beans with a potato masher, leaving some beans whole. Add in all other ingredients and mix with your hands until all combined. Refrigerate burger mixture for 30 minutes. Preheat oven to 400 degrees. Remove from fridge, divide into 8 portions. Roll each portion into a ball and smash into a thin 3-4 inch round patty with the palm of your hand. Spray a baking sheet with cooking spray. Arrange patties on tray, spray tops of patties lightly with cooking spray. Bake for 20 -25 minutes, turning once.

Serve up with some of these home baked oven fries (1 potato/sweet potato per person, cut into fries, toss all in a large bowl with a small amount of olive or coconut oil, seasonings/salt/pepper to taste bake at 450 degrees for 20-25 minutes or until golden brown and crispy) and this cucumber salad. Top with guac, lettuce, tomato, pickles, sliced onion, sliced jalapeno (if you like it like that), sliced pepper jack cashew cheez (not pictured, used up the last of it in the burgers), organic ketchup or bbq sauce and of course, dijon mustard. Best served on a whole grain pretzel bun… Recipe for the pretzel bun coming tomorrow!



  1. Superb work, 100% vegan, and you make it look good. You really do a great job, someone could print these pages and make a really presentable book.

  2. I’m having omni friends over for dinner this week and I think this is exactly what I’m going to make. And I can even make parts of it the day before to save time.

  3. I made these last night and they were so easy to whip up and delicious! I have 5 kids so pleasing everyone can be a challenge. Everyone agreed that these were delicious and should be a regular menu item at our house.Thanks for another great recipe Somer!

  4. This looks so delicious! I am going to try these tomorrow. I just have one question; what is Spike Seasoning? Might be a stupid question, I am pretty new at this, so thank you in advance.

    1. Anna,
      Spike is a vegetable seasoning salt, it can be found at health food stores and some grocery stores. You can simply substitute it with sea salt, but use a little less 🙂 Enjoy!

      1. Thank you so much for your help with this. The “burgers” turned out fantastic and so did the pretzel buns. Simply delicious. Thank you again for your help. I did find the Spike seasoning at Whole Foods. Again thank you for your prompt response.

  5. These are one of the best things I ever ate. Wow…seriously…you are a genius! I like spicy…so I doubled the shiracha and hot peppers…and put in a whole head of roasted garlic :)…

    A friend of mine stopped by on the way to her (new) boyfriend’s house and they smelled so good…she had to eat one. Now she has to eat two meals unless she ‘fesses up.

    I didn’t have time to make the pretzel buns…but the BBBs were amazing…can’t imagine how good they’ll be on fresh pretzel buns! Thanks for doing all the legwork in the kitchen so we can enjoy the fruits of your labors!!

  6. SO want to make these but afraid they will “crumble” if go gluten free route. Advice? Also, what is spike seasoning?

    1. Spike is an awesome vegetable seasoning salt found at health food stores. SO yummy. If you can’t find it, just sub with plain ol’ sea salt and you won’t really notice a difference. So since I’ve been vegan for much longer now than when I first posted this recipe, flax is definitely the way to get burgers not to go crumbly. I would double the amount I recommended and add an extra tablespoon of water. It should hold together fine. Good luck!

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