Seasonal Recipe: Spicy Vaquero Bean Burgers

Spring is here, and that means burger season is, too! This vegetarian take on burgers comes from SFDC board member, Katherine Peinhardt, as was featured in our March 2017 SFDC newsletter.
  • 2 TBSP flaxseed meal (this is an egg substitute)
  • 3 TBSP water
  • 1 jalapeño pepper
  • 28 oz soaked and cooked Vaquero Beans (you can swap in another kind of bean)
  • 3/4 cup panko breadcrumbs, unseasoned
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 TBSP Sriracha sauce (there is a vegan version out there)
  • Any toppings/garnishes you like


Soak and cook your beans until soft but not mushy.

Preheat the oven to 350F.

Make a “flax egg,” by mixing the water and flax seeds together in a bowl of water, allowing to stand for at least 5 minutes while you prep the other ingredients.

Chop the jalapeño finely, removing ribs for less heat.

Sauté jalapeño in a non-stick pan on the stove, adding a bit of water if the pieces start to stick. Sauté until lightly softened and bright green.

Put the beans into a large mixing bowl, adding in the breadcrumbs, mixing the two together into a thick mixture. Add the flax mixture.

Add Jalapeño, cumin, chili powder, garlic powder, turmeric, cayenne, and Sriracha sauce.

Pat the mixture into 8 equally sized patties, and place on a parchment paper-lined baking tray.

Bake for 7-9 minutes in the oven, flipping and cooking for another 5-7 minutes.

Serve with red onion, Sriracha, or any other condiments you’d put on a classic burger!

Have a good seasonal recipe you’d like to share? Send it along to!

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