Cheesy, spicy, goodness!
These vegan cheesy jalapeno burgers are not only totally to die for, but they are gluten-free and filled with protein! These incredibly easy burgers are have a great cheesy flavor and they have pickled jalapenos right in the mix. The mix is made from smashed black beans, brown rice and oats. Healthy and so freaking good.
Top these baked burgers with smoky onion jam that tastes like bacon, some greens of choice, more pickled jalapenos and vegan mayo! I promise that you will get no complaints. Vegan cheesy jalapeno burgers are perfect anytime! Game day, weekends, summers and winters. You can bake them for a bit and then brown them in a pan, or in the summer time, throw them on the grill!
I love the texture of these burgers, they are moist, but still firm enough. They are super quick to throw together and bake in no time at all. While they bake, you can prep the awesome toppings! I definitely recommend making this smoky onion jam! Coconut aminos, maple syrup and liquid smoke make this onion jam irresistible.
These vegan cheesy jalapeno burgers are the best vegan and gluten-free burgers I have ever had. I totally think we will be on the same page once you try them! If you need a gluten-free and vegan hamburger bun recommendation, I love O’Dough Gluten-Free Buns!
Vegan Cheesy Jalapeno Burgers
- 2 Cans(15oz. each) Black beans, drained
- 1 Cup Cooked Brown rice
- 1 Cup Oats processed into to flour, or already processed oat flour
- 1/4 Cup Nutritional yeast
- 1/3 Cup Pickled jalapenos, chopped
- 4 Cloves Garlic, chopped
- 1 Tablespoon Balsamic vinegar
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 4 Tablespoon Ground flax seeds
- 6 Tablespoons Water
Smoky Onion Jam
- 2 Teaspoons Olive oil
- 1 Large Sweet onion, sliced very thin
- 1 Teaspoon Liquid smoke
- 2 Teaspoons Maple syrup
- 2 Teaspoon Coconut aminos or soy sauce
For the Burgers
- Burger Buns, I used Trader Joe's Organic Buns*
- Lettuce or Arugula
- Vegan Mayo
- In a large mixing bowl, add the drained cans of black beans. Smash the black beans with a fork or potato smasher. Smash until almost all of them are smashed, you can leave some whole for texture.
- Now, add the cooked brown rice and stir the rice and black beans together.
- Then, if you have whole oats, put them in a food processor. Pulse until they look like crumbs. Make sure you have 1 whole cup of oat crumbs.
- Add the oats to the black bean mixture, and then add the nutritional yeast, the chopped pickled jalapenos, chopped garlic, balsamic, salt and pepper. Stir to combine.
- Next, whisk together the flax and water to make flax "eggs". Set aside for a minute to let it thicken. Then, add the flax "eggs" to the mixture. Stir to combine everything.
- Chill the mixture in the fridge for 5-10 minutes while you prep the toppings. You can slice the onion, and get all the other toppings together. Now, preheat the oven to 375 degrees.
- Then, take the black bean burger mixture, and scoop about 1/2 a cup of the mixture out, roll into a ball, then press down and form into a patty. Place the burger patty on a sheet pan sprayed with non stick spray or brushed with a tiny bit of oil.
- Repeat with all of the mixture, you should be able to get about 6 burger patties. Bake at 375 degrees for 20-30 minutes or until they are nice and firm. Flip the burgers halfway through baking.
- While the burgers are baking, make the smoky onion jam if you are making it. Heat the olive oil on medium high in a non stick pan. Add the onion, saute reducing heat as needed until the onion starts to brown. This will take 5-10 minutes.
- Then pour the liquid smoke, maple syrup and coconut aminos or soy sauce into the pan with the onions. Toss to coat and continue to saute until the onions are nice and caramelized. This may take another 5-10 minutes.
- When the burgers and onion jam are done, take a bun, spread the bottom and top with vegan mayo, put some greens on the bun, then a burger, then some onion jam, then some more pickled jalapenos. Then EAT THEM!!