Black Bean Burgers with Chili Lime Sauce Vegan, gluten free, full of nutrients to help you feel #BETTER

Black bean burger with chili lime sauce.

I. LOVE. Veggie. Burgers.  

Not the fake burger patties in the freezer section of the grocery store (blech).

A REAL veggie burger.  Made out of actual vegetables.   And flavor.


This is my new favorite version.   


Black beans, corn, and carrots with a generous helping of fresh cilantro, garlic, and spices.  

Plus a refreshing chili lime sauce that might be the perfect summer pairing for this meal. 

On toasted sourdough (or a gluten-free bun) and fresh vegetables.


This will be your new favorite veggie burger too.    Cheers to summer!


THE GOOD STUFF :  nutrients your body needs to be it’s best

A Eye health and vision 

Immune system support 

Wound healing

  • Carrot
  • Cilantro
B Vitamins (B1, B2, B3, B5, B6, B7, B9) Energy production


DNA repair

Skin, digestive system, nerve, GI tract health

Toxin breakdown in liver

Red blood cell production and health

Immune system support

Many other body functions

  • Black beans
  • Corn
C Antioxidant

Immune system support

Wound healing

Collagen production  

Skin health

Iron absorption

  • Corn
  • Lime juice
K Blood clotting
  • cilantro
Calcium Muscle function

Nerve signal conduction


Teeth, bone health

  • Black beans
Iron Oxygen transport/storage

Red blood cell function

Anaerobic energy

Numerous body functions

  • Black beans
  • Corn
Potassium Electrolyte balance
  • Black beans
  • Corn
Insoluble fiber Intestinal tract movement

Supports good gut bacteria 

  • Corn


Chili lime sauce ingredients

Black bean burger with chili lime sauce.


Black bean burger with chili lime sauce.

Gluten free, vegan, and perfect for summer.

Black Bean Burgers:

  • 1 tbsp egg replacer + 2.5 tbsp water (*Link below. Or “flax egg:” 1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1 (15 oz) can organic black beans
  • 2 tbsp water (Or vegetable stock)
  • 1-2 tbsp pickle juice (optional) (Use liquid from any jar of pickles. Add more/less to taste)
  • 1 tbsp mustard
  • 1 tbsp honey (Agave if vegan)
  • 1 lime zest + juice of 1/2 lime (Reserve other half for chili lime sauce)
  • 3 cloves garlic (Roughly chopped)
  • 1/4 cup cilantro
  • 1 shallot (Roughly chopped. Sub 1/2 onion.)
  • 1 cup quick oats (100% whole grain/gluten free)
  • 1/2 cup grated organic carrots
  • 1/2 cup frozen organic corn, thawed (*link below.)


  • 1/2 tbsp smoked paprika
  • 1/2 tbsp cumin
  • 1/2 tbsp garlic powder
  • 1/4 tsp smoked sea salt (Sub regular salt)
  • 1 tbsp BBQ sauce (I like Annies *link below.)
  • 1-2 drops hot sauce (More/less to taste)
  • 1 tbsp mustard (I like Bertmans *link below)
  • black pepper (To taste)

For serving:

  • hamburger buns or sourdough bread (Gluten free buns if needed)
  • vegetables of choice ( I used roasted red peppers, sprouts, roasted onion, spinach)

Chili lime sauce

  • 4 tbsp dairy free yogurt (I like Kite Hill *link below)
  • 2 tsp honey (Sub agave if vegan)
  • 1 tsp mustard (I like Bertmans *link below)
  • juice of 1/2 lime
  • 1/2-1 tsp chili garlic paste (*Link below)
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • pinch pepper


  1. Preheat oven to 375 degrees and line a baking sheet. 

  2. In a small bowl, whisk together the flaxseed (or egg replacer) and water. Set aside.

  3. Add 1/4 cup of the black beans into a food processor, blend 2 tbsp water or vegetable stock until a paste forms.

  4. Add flax egg/egg replacer, ingredients 4-9 (pickle juice through cilantro), and seasonings. Process until combined.

  5. Add rest of the black beans and onion. Pulse to combine. Do not blend to a totally smooth consistency- the mixture should have some texture to it. 

  6. Transfer to a bowl. Fold in corn, oats, and carrots

  7. Form mixture into 4 patties and place on a lined baking sheet. Bake for 30-35 minutes or until golden at 375°F, flipping halfway through.  

    While burgers are in oven, make chili lime sauce (see below)

  8. Serve on your choice of bread with vegetables 

Chili lime sauce

  1. Combine ingredients in small bowl.  Refrigerate 30 minutes to allow flavors to intensify.