Quick Black Bean Burger With Creamy Mustard And Homemade Pickles

This simple and quick black bean burger with creamy mustard and homemade dill (or bread & butter) pickles—all under 30 minutes—this burger patty is my favorite way to enjoy a satisfying whole food, plant-based, oil-free, vegan burger. The creamy mustard sauce is utterly amazing on a burger, almost cheezy, and the homemade dill pickle slices truly are the pickle on top of this amazing burger!

This is a super quick and simple lunch idea (especially if you have some wfpb buns ready) without much mess. I love it for lazy days since all you do is mash all the burger ingredients together and then dry-fry it in your seasoned pan. Easy, tasty, and barely any mess.

Recipe Overview – Easy Black Bean Burgers

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Allergies & Dietary Restriction Friendly

As usual, all the recipes are allergy-friendly and Top 8/9 Allergy Free:
no dairy, no eggs, no wheat, no gluten, no nuts, no tree nuts, no shellfish, no seafood, no soy, no added salt added, no added oil, no added sugars, no coconut. (All recipes are also vegan unless that wasn’t obvious).
Using only minimally processed and healing foods, from scratch.

Why So Restrictive?

All of the recipes I design are made to be accessible to as many people as possible. Many people have food allergies (220 million worldwide) or dietary restrictions (17.1% of U.S. adults). And many more people (1.7 billion worldwide) are also currently suffering from non-communicable diseases like heart disease, diabetes, cancer, and many others which are responsible for 74% of all deaths.

So these recipes are all made to heal, especially those who already need of healing, and don’t add more than the minimum to get the most flavor. One of the most important rules of cooking is that it’s always easier to add an ingredient to a dish than to remove one that you’ve already added.

Why Dry Spices and Powdered Ingredients?

With accessibility comes cost and availability. I wanted to design the items so even low-income or people living in food deserts can still eat healthy healing meals so I’ve used the most affordable, common, and convenient ingredients I can find in my area, but feel free to use fresh, frozen, or whatever works for you—most scientific studies are done with powdered/dehydrated foods since they can fit in a pill; so any kind of veggie, fruit, or herb is better than nothing. Try the conversion for common dry/fresh ingredients tables if you’re using different from what’s written in the recipe.

Short Recipe Video – Black Bean Burger Patties

The Menu for Black Bean Burgers

Are you looking for some non-alcoholic WFPB Beverages for holiday cheer?
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Detailed Directions for Black Bean Burger Patty

Note: If you’re not using a spice grinder or blender then you will need oat flour, ground spices, and pre-cooked, well drained/rinsed, black beans.

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1. Grind any spices or oats if needed and mix and mash everything together until it all sticks together and becomes similar to a dough. (Mash even more if you like or especially if you don’t like to see the beans in the burger.)
2. Divide the burger into two equal pieces and shape them into burger patties. Add to a pre-heated and seasoned pan that is on medium to medium-high heat. You want them hot enough to get some color and to crisp up a bit.
3. After about 7-10 minutes, or when they get some golden color on one side, flip your patties and cook for another 7-10 minutes.
4. Serve your black bean patties like traditional in-a-bun burgers, or break it up and add it to a salad, taco, or anything that needs some added protein. Find the creamy mustard sauces, dill pickle, buns, and ketchup recipes and or videos below.

Why This Recipe for a Black Bean Burger & Dill Pickles?

Yes, there are lots of black bean burger recipes out there, but I find most of them either require less common (and questionable) ingredients like psyllium husk powder (basically metamucil), smoked paprika (a potential carcinogen), as well as a lot of store-bought items like pre-packaged salsa etc. which can be hard to find without added salt, sugar, and oils.

Speaking of which (salsa), I also wanted a burger that can be a bit of a blank slate, as opposed to how most black bean burgers are TexMex/Southwest flavored. So with this burger, you can add additional spices or toppings to make it anything from TexMex to Greek, Italian, Asian, or whatever else you’re craving today. See the pro tips for ideas and recipes for 7 different kinds of burgers from this single black bean burger patty!

The Dill Pickles

Pickled veggies are highly suspected to increase the risk of colorectal cancer, gastric cancer, as well as esophageal cancer. Since both veggies and vinegar are very healthy, the thought is that the high salt content and the fermentation process both contribute to excessive nitrates and anaerobic conditions allow harmful bacteria to form which may encourage cancer growth.

These pickles will taste the same as the dill pickles you know and love, but we won’t use salt and they’ll be ready in about 10 minutes, this way we avoid potential cancer-causing pickles and instead get healthy healing ones!

Also check out the healthy relish, regular mustard, and ketchup recipes on my Substack.

Have ideas for recipes or feedback? Let me know in the comments or connect with me on substack or Instagram!

Blending Without a Spice/Coffee Grinder

You can use any type of blender, just blend/pulse everything for the burger until it forms and starts to stick together, and then follow the regular directions.

If you want you can try to use your stick blender to blend the dry ingredients, like in the video below, but I recommend just blending them with liquid and your stick blender, or other blender or food processor, if you don’t have a spice/coffee grinder.

🌟The Full Quick Black Bean Burger Patty🌟

Black Bean Burger Patty

Chef Rob

A quick and simple WFPB SOS-Free burger patty that is as versatile as it is tasty!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Sandwich

Cuisine American, German

Servings 2 servings

Equipment

• 1 Spice / Coffee Grinder (or blender or ground chia, oat flour, and ground spices)
• 1 Seasoned Steel or Cast Iron Pan pre-seasoned is best is best

Ingredients

  

• 1 cup black beans cooked, well drained/rinsed
• ¼ cup oats flour
• 1 tbsp chia ground (or 2 tbsp flax)
• 1 tsp garlic granulated
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp oregano dry, ground
• 1 tsp parsley dry
• ¼ tsp thyme dry, ground
• ⅛ tsp celery seeds ground
• ⅛ tsp mustard seeds ground
• ¹/16 tsp cumin ground, optional
• ½ tbsp seed butter (sunflower)
• 1 tbsp apple cider vinegar
• 1 tbsp rice wine vinegar
• 2 tbsp tomato paste

Instructions

 

• Grind any spices or oats if needed and mix and mash everything together until it all sticks together and becomes similar to a dough. (Mash even more if you like or especially if you don't like to see the beans in the burger.)
  
• Divide the burger into two equal pieces and shape them in to burger patties. Add to a pre-heated and seasoned pan that is on medium to medium-high heat.
  
• After about 7-10 minutes, or when they get some golden color on one side, flip you patties and cook for another 7-10 minutes.
  
• Serve your black bean patties like traditional in-a-bun burgers, or break it up and add it to a salad, taco, or anything that needs some added protein.

  Find the creamy mustard sauces, dill pickle, buns, and ketchup recipes and or videos below.
  

Video

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⭐ Quick & Healthy Dill Pickle Full Recipe ⭐

Quick Healthy Dill Pickles

Chef Rob

Dill pickles in 10 minutes from fresh cucumbers! Avoid the potential carcinogenic dangers of regular pickles without added salt, sugar, or oil.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course Appetizer, Comfort Food

Cuisine Chinese, Mesopotamian

Servings 1 serving

Calories 45 kcal

Equipment

• 1 Pot
• 1 Knife or crinkle cut knife, see my hack in the pro tips

Ingredients

  

• ¼ cup cucumber slices or more but more stiring
• ⅛ tsp celery seeds ground
• ¹/16 tsp paprika
• ¼ tsp dill dried or 1 tsp fresh
• 3 tbsp white vinegar
• 1 tbsp apple cider vinegar

Instructions

 

• Add all of your ingredients to a pot and bring it to a boil on high heat.
  
• Cook and stir often until all liquid is absorbed. Pickles should become paler and slightly see-through when they are ready.
  

Video

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⭐ The Full Creamy Mustard Sauce Recipe ⭐

Creamy Mustard Sauce

Chef Rob

This WFPB vegan SOS-Free mustard sauce is amazing on burgers, Fries, and even salads!

Print Recipe Pin Recipe

Prep Time 1 minute min

Total Time 1 minute min

Course Sauce, Spread, Topping

Cuisine French, Mesopotamian, Roman

Servings 1 person

Calories 100 kcal

Equipment

• 1 Spice / Coffee Grinder
• 1 Bowl for mixing

Ingredients

  

• 2 tbsp oat flour
• ½ tsp mustard seeds ground, mixed
• ⅛ tsp turmeric ground
• ½ tbsp seed butter sunflower
• 2 tbsp white vinegar
• ½ tbsp apple cider vinegar
• 1 tbsp water if and as needed

Instructions

 

• Grind/pulse all dry ingredients that need it, in your spice grinder, then mix everything very well until it's roughtly the same consistancy as mustard.
  

Keyword Condiment, instant no cooking, top 9 allergen free

🧂If you absolutely must add salt or sugar then try to add them to taste, to the top of the food, so you use less, and add in small amounts and only after tasting before adding any more. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready. (Use a finer ground salt as it will taste saltier.)

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice and be surprised by the natural sugars and sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

If you get value from my recipes and writings then please consider buying me a coffee. Thank you!

💡Protips💡

Make It Meatier & Like a Backyard Burger

If you want it more like a classic grilled meat burger then I suggest adding ¼ cup of diced/minced onions, 2 tablespoons of minced beets, and 1 tablespoon of balsamic vinegar to the patty mixture.

Also cooking on a grill pan (cross-hatch grill marks) will give the patty a nicer texture.

WFPB SOS-Free Buns & Ketchup

If you want the bun that I use here then it’s the same recipe as the bun from the Cranberry Dream Sandwich, but without the added herbs and spices.

You can find the recipe for ketchup, regular mustard, and relish here

Crinkle Cut Hack

If you just have to have crinkle-cut pickles (or fries even) then if you have a strong can opener or some simple metal cutters, and maybe some cut-proof gloves so you don’t hurt yourself, then you can cut out a section of a tincan that has grooves on it like I did below:

This little section of a can work great as a make-shift crinkle cut knife, just use it like a little chopping knife to cut off slices of your pickles. That being said it’s safer to just buy a crinkle cut knife if you can afford it than to go ripping apart a tin can.

Do You Want Fries With That?

Want crispy oil-free stovetop French fries or sweet potato (yam) fries? Check out the Easy Oil-Free French Fries on the Stovetop – No Baking recipe. It’s the same directions for sweet potato fries or French fries or even carrot fries if you must.

Cheezy Mustard Sauce

Add a few tablespoons of (nooch) nutritional yeast into the creamy mustard sauce. You can also add in a binding starch, if you want the stretch of cheese, and aren’t worried about using some moderately processed foods like tapioca, potato, or cassava starch. Glutinous rice flour (it’s actually gluten-free) also works to add more bite.

If you do want it super cheesy and aren’t worried about using starches then try: 2.5 tbsp tapioca/casava, 1 tbsp rice-flour or potato-starch or similar. Add water until it’s somewhat drippy and cook it until it becomes stretchy, either right in the pan with the burger on top or in a pot and then smeared on top.

Different Burger Flavors to Try

Usually, black bean burgers taste more like TexMex burgers since they have so much cumin, chili powder, and even salsa inside of them! I wanted a neutral WFPB vegan burger patty that you could create many different burgers from. Here’s some of the ones I like.

TexMex/Southwest Burger

Yes, the classic. Try also adding diced jalapeños, avocado, guac, homemade salsa, etc.

For the recipe replace the cumin with the following:

• a ½ teaspoon of cumin
• a ½ teaspoon of chili

Greek Burger

Add dry-fried green peppers, tomatoes, and top it with homemade wfpb sos-free tzatziki sauce.

I suggest also doubling the amount of oregano in the patty and adding ¼ tsp of dill. You can also add some wfpb sos-free soy-free nut-free feta.

Teriyaki Burger

Make a simple teriyaki sauce and top the burger with pineapple rings and toasted sesame seeds all drenched in teriyaki sauce.

Basic WFPB SOS-Free Teriyaki Sauce:

• 4 tbsp balsamic vinegar
• 4 tbsp rice wine vinegar
• 1 tsp ground ginger
• 1 tsp granulated garlic (conversion: ½ tsp garlic powder)

1. Put all ingredients in a pot and cook on medium until it reduces by about half and becomes thick and syrupy.

Buffalo Hot Wing Burger

Use the Buffalo hot sauce here to slather the burger in and add the cool avocado ranch dressing to the buns.

Mushroom Melt Burger

Dry-fry mushrooms (and onions, and [green] peppers) until caramelized, deglaze with apple cider vinegar as needed. Add the mushrooms to the burger and top with either the Mac & Cheese cheese sauce, the Nacho & Quesilladilla cheese sauce, the Pizza cheese, or even, in a pinch, the extremely cheap Cheeseburger salad cheese slice batter.

Fajita Burger

Dry-fry peppers, onions, (mushrooms), and deglaze with a sauce made of:

• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp lime juice

Top with guacamole.

Breakfast Burger

Add the scramble and even the sausage from the Sausage & Scramble for Energy! ⚡ recipe, just use a round mold for the sausage.

Bread & Butter Pickles

Do you love bread & butter pickles? Me too! Use these ingredients instead:

• ¼ tsp mustard seeds, whole, pulsed, or ground if you want it spicyer
• ⅛ teaspoon turmeric, ground,
• ⅛ tsp cinnamon ground
• ¹/16 tsp allspice, ground
• ⅛ tsp red pepper flakes, optional
• 3 tbsp white vinegar
• 1 tbsp apple cider vinegar

Yum!

Leftovers = Meals Prep For One

Are you making this just for yourself and have a single patty left over? Try turning it into a salad bowl recipe by breaking up the burger and mixing lettuce, tomato, onion with the Special (Thousands Island) dressing from the Ultimate Fast Food Cheeseburger Salad for an amazing quick lunch the next day. I did!

Make It Fresh

Substitute the dry spices, herbs, and powdered veggies for fresh. Just mince them all very finely. You can check out the Fresh Dried & Ground Ingredient Equivalents Made Easy to more easily convert dried to fresh or vise versa. I would omit the added water at first until you check the consistency, since the fresh herbs will make the end product more moist.

Substitutes

Black Beans

Any other bean, legume, or even peas should work in this recipe as long as they are pre-cooked.

Oats

• You can use any flour you like here, I use gluten-free oats because they are healthy and cheap, but whole wheat or even (brown) rice flour, or most others would also work to help bind the burgers together and create a bit of chewiness.

Blenders, Food Processors, and Immersion Blenders

If you have (oat) flour, ground spices, and ground chia (or flax) then you don’t need a grinder, blender, or food processor—see above. Otherwise, simply blend the burger ingredients and otherwise follow the recipe.

Nutrition Facts Table – Quick Black Bean Burgers

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected? Help me improve by giving me feedback, thanks!

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments below or on substack.

Stay healthy and nourished! Happy cooking!🎁

Chef Robert Leigh

Quick Black Bean Burger With Creamy Mustard And Homemade Pickles