These vegan black bean burgers are easy, hearty, firm, flavorful, and so delicious! They are protein-packed and loaded with healthy ingredients including beans, walnuts, oats, corn, and peppers. Enjoy the “meaty,” subtly-smoky patties stacked high between a bun with your favorite toppings!
I am always down for a good vegan burger. Who’s with me?! Thankfully, it’s 2020 and veggie burgers are becoming more popular than ever. I’ve tried countless black bean patties (many delicious and others, uhhhh, not so much) throughout my journey on a vegan diet. I’ve officially decided that the BEST black bean burgers are hearty, flavorful, firm on the outside, tender on the inside, and not mushy. This recipe? It checks all of those boxes!
You can bake these black bean patties in the oven or pan-fry them on a skillet. Alternatively, the patties can easily be frozen and popped onto the grill for your meat-free family members at the next BBQ!
These black bean burgers are:
- Vegan, vegetarian, gluten-free, egg-free, and soy-free
- Subtly smoky, spicy, and savory
- Made with no breadcrumbs and no flour
- “Meaty” and hearty
- Firm and remain intact // not mushy
- A great source of plant-based protein
- Freezer-friendly and grill-able
- Meat-eater approved!
What ingredients are in the best black bean burgers?
- Black beans: Black beans are the main ingredient in these veggie burgers. They are high in fiber, protein, and various nutrients including iron, zinc, calcium, and magnesium.
- Oats: Instead of flour or breadcrumbs, we’ll use oats! I recommend quick oats, but rolled oats work as well. Oats absorb moisture and keep the patties intact.
- Walnuts: Walnuts provide a “meaty” texture and they’re a great source of healthy fats.
- Vegetables: Peppers, corn, and onion provide additional flavor and texture to the patties.
- Spices: Chili powder, cumin, smoked paprika, chipotle powder, salt, and black pepper are used to give the patties a subtly smoky and spicy flavor.
How do you make vegan black bean burgers from scratch?
To view the full recipe and instructions, scroll down to the recipe card below.
To start, prepare the black beans: drain, rinse, and pat them dry with a towel. Set aside for later use.
Next, warm a skillet on medium heat. Add oil, diced onion, and diced red pepper. Sauté for 3-5 minutes, or until onion is translucent and fragrant. Add minced garlic and sauté for another minute.
Combine the black beans, sautéed peppers and onions, and all other ingredients to the bowl of a food processor. Process ingredients until a nearly smooth yet slightly chunky mixture forms.
How to shape and cook black bean patties
To shape the patties, use a 1/3 or 1/2 measuring cup to form and pack the mixture into balls. Then, press each ball into a round patty. Be sure the patties are tightly packed and the edges are sealed.
There are two ways to cook these black bean burgers: bake in the oven or pan-fry on a skillet. Popping them into the oven is easier, but using the stove requires less time.
To bake in the oven: Line a large baking sheet with parchment paper. Bake at 375 degrees F for 25 minutes, flipping halfway through.
To cook on a skillet: Warm a skillet on medium temperature. Lightly grease with oil to prevent sticking. Cook for 5-7 minutes on each side.
How do you keep black bean burgers from falling apart?
A common issue with homemade veggie burgers is their tendency to fall apart. Who wants a crumbly burger that breaks apart before you get to even enjoy it? These burgers hold their shape well and remain intact.
Tips to ensure your black bean patties do not break apart:
- Dry the black beans. After you drain and rinse the beans, be sure to pat them dry with a paper towel or clean kitchen towel. If your beans are too wet, the extra moisture will lead to a mushy patty.
- Use oats. You’ll often find flour or breadcrumbs in veggie burger recipes. In order to keep these burgers as simple and healthy as possible, we’ll use oats instead! They are naturally gluten-free and help to absorb the moisture from all other ingredients.
- Get the right texture. When combining the ingredients in your food processor, keep a close eye on the texture. The mixture should be nearly smooth but still slightly chunky. You do not want a fully pureed dough, but you also don’t want it to be too chunky to the point of breaking apart.
- Firmly shape the patties. When shaping the patties, pack the mixture into a tightly formed ball. Then, press the ball into a round patty. Seal any cracked or broken edges.
- Only flip once when cooking. Whether you’re using the oven or a skillet, try to only flip the patties one time. Be patient and make sure the underside is fully cooked before flipping. Also, it’s always a good idea to be gentle and treat the patties as though they are delicate while flipping.
How to freeze them
Greats news! These black bean burgers are freezer-friendly. You can freeze them immediately after forming the patties, or cook them first and freeze afterwards.
Either way, stack the patties between parchment paper and store inside a ziplock bag or airtight container. They will keep for up to 3 months. To reheat pre-cooked patties, follow the cooking instructions as usual but half the amount of time. To prepare uncooked patties, follow the cooking instructions as usual.
What are the best vegan burger toppings?
Alright, now for the fun part! Enjoy these topping ideas for serving the best vegan burgers:
- Classic: Serve on a bun with lettuce, tomato, onion, vegan cheese, pickles, and ketchup.
- Mexican-style: Enjoy on a bun with lettuce, pico de gallo, corn salsa, pickled jalapeño, and guacamole.
- Hawaiian-style: Stack a bun with lettuce, tomato, caramelized onion, grilled pineapple, and BBQ sauce.
- Protein-style: Skip the bun! Wrap the patty in lettuce along with your favorite toppings. This is a lighter option that’s great for lunchtime.
- Crumbled: Not much of a burger fan? Crumble the black bean patty over a salad or rice/veggie bowl.
Sides to serve with veggie burgers
More vegan dinner recipes
- Vegan Mac and Cheese
- Sweet Potato Black Bean Taquitos
- Vegan Burrito Bowl
- Orange Tofu
- Vegan Fettuccine Alfredo
- Sweet Potato Black Bean Quesadillas
These vegan black bean burgers are quick, easy, healthy, hearty, and flavorful! It’s a wholesome recipe made with gluten-free ingredients like beans, oats, walnuts, peppers, and corn. They contain no breadcrumbs, flour, or eggs. Stack the patties between a bun with your favorite toppings!
Black Bean Patties
- 2 15oz cans of black beans (drained, rinsed, and patted dry)
- 1 tbsp oil (olive, avocado, or vegetable)
- 1 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 3 garlic cloves, minced
- 1 cup quick oats
- 1/2 cup walnuts
- 1/2 cup corn (thawed if using frozen corn)
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chipotle powder
- Burger buns
- Red onion
- Vegan cheese
- Pickles or pickled jalapeño
- Ketchup or BBQ sauce
- Prepare black beans: Drain, rinse, and pat the black beans dry with a paper towel. Set aside.
- Prepare vegetables: Warm a skillet on medium heat. Add oil, onion, and red bell pepper. Sauté for 3-5 minutes or until onion is translucent and fragrant. Add garlic and sauté for another minute.
- Process ingredients: Add black beans, sautéed onions and peppers, oats, walnuts, corn, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and chipotle powder to the bowl of a food processor. Process the ingredients until a nearly smooth but slightly chunky mixture forms. If you plan to bake the burgers, preheat the oven to 375 degrees F now.
- Form patties: Using a 1/3 or 1/2 measuring cup, scoop and pack the mixture into evenly formed balls. Press each ball into a patty, making sure they are tightly packed and the edges are sealed.
- Cook patties: If baking, line a large baking sheet with parchment paper or a silpat. Bake for 25 minutes, flipping halfway through. If pan-frying, warm a skillet on medium heat. Lightly grease the pan with oil. Cook patties for 5-7 minutes on each side.
- Serve: Serve with burger buns and your favorite toppings. I recommend lettuce, tomato, red onion, vegan cheese, pickles, and ketchup or BBQ sauce. Read the full blog post for fun serving ideas.
- To freeze: Freeze immediately after forming the patties, or cook them first and freeze afterwards. Either way, stack the patties between parchment paper and store inside a ziplock bag or airtight container. They will keep for up to 3 months. To reheat pre-cooked patties, follow the cooking instructions as usual but half the amount of time. To prepare uncooked patties, follow the cooking instructions as usual.
- Recipe makes 5 large patties, 7 medium patties, or 12 small sliders.
- Nutrition information below reflects 5 large black bean patties (without bun and toppings).
- Serving Size: 1 burger patty
- Calories: 325
- Sugar: 4g
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 14g
Keywords: vegan black bean burgers, veggie burger recipe, black bean patty vegan
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