Vegan Black Bean Jalapeno Popper Burgers

Made with plant-based cream cheese, these vegan black bean jalapeno popper burgers are like no other veggie burger you’ve had before.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Jalapeno Popper Burger, Vegan Black Bean Burger, Vegan Black Bean Jalapeno Popper Burger
Servings: 4
Calories: 202kcal


  • 1 (15 ounce) can no-added-salt black beans drained and rinsed
  • 1 tablespoon ground flax seeds flaxseed meal*
  • 2 ½ tablespoons water
  • ½ tablespoon avocado oil
  • 1 jalapeno seeds removed and diced
  • 1 clove garlic minced
  • ½ shallot diced
  • ¾ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ¼ cup rolled oats traditional or quick-cooking
  • 4 tablespoons vegan cream cheese softened*
  • Bun and toppings of choice


  • Preheat the oven to 325 F and line a baking sheet with parchment paper.
  • Place drained and rinsed black beans on the prepared baking sheet and spread into an even layer. Cook for 10 to 15 minutes, or until beans are slightly dried. Transfer the beans to a food processor and set aside. Increase the oven temperature to 375 F.
  • While the beans are cooking, whisk together the ground flax seeds and water in a small bowl and set aside. Next, add the avocado oil to a small skillet over medium heat.
  • Once the oil is hot, add the diced jalapeno, minced garlic, and diced shallot. Cook for 3 to 5 minutes or until the shallot and jalapeno are softened. Transfer the cooked veggies to the food processor.
  • Add the flax egg, spices, salt, pepper, and oats into the food processor along with the veggies and beans. Pulse until the mixture is well combined and sticking together. It’s okay to still have some oats and beans whole.
  • Using a 1/3 cup, divide the mixture into four patties and place them on a cutting board. Using the back of a spoon, make an indent in the center of each patty and add 1 tablespoon of vegan cream cheese. Using your fingers, press the black bean mixture of each patty over the cream cheese center to fully cover it.
  • Transfer the patties to a parchment paper-lined baking sheet and bake at 375 F for 20 minutes. Serve immediately with bun and toppings of choice. Store leftover patties in the fridge for up to 5 days.


*If not vegan, you can use 1 egg and 1/3 less fat cream cheese.
Nutrition for 1 patty, using Kite Hill Original Cream Cheese: 202 calories, 5 grams fat (0 grams saturated), 29 grams carb, 7 grams fiber, 3 grams sugar, 10 grams protein.
Nutrition for 1 patty, using 1/3 less fat cream cheese: 207 calories, 5 grams fat (2 grams saturated), 30 grams carb, 7 grams fiber, 3 grams sugar, 10 grams protein.
The Healthy Toast
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