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Black Bean Burgers with Sriracha Aioli

Form smaller patties and serve on slider buns for fun party appetizers.

Black Bean Burgers with Sriracha Aioli


  • 2 cans (850 g) black beans, drained, rinsed
  • ½ medium (60 g) medium onion
  • ½ cup (20 g) fresh cilantro leaves
  • 4 small garlic cloves, peeled
  • 4 teaspoons low sodium soy sauce
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • 1 cup (120 g) Panko breadcrumbs, or chickpea bread crumbs
  • ¼ cup (60 ml) aquafaba, or 1 egg
  • 8 hamburger buns
  • ½ cup (120 g) vegan mayonnaise, or mayonnaise
  • 2 teaspoons Sriracha sauce
  • 2 teaspoons fresh lime juice
  • 4 cups (80 g) baby arugula


  1. Place black beans, onion, cilantro, garlic, soy sauce, salt, pepper, panko, and aquafaba into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 8. Pulse 8 to 10 times, using the tamper to press the ingredients into the blades. For a smooth textured burger blend on the highest speed for 20-30 seconds.
  3. Remove from container and place in a bowl. Let stand 15 to 20 minutes. Divide mixture into 8 patties. Arrange patties onto a baking sheet coated with nonstick spray.
  4. Bake at 425°F (220°C) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
  5. For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
  6. Assemble burgers on buns with arugula and Sriracha mayo.

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