Hearty vegan black bean burger with lots of flavors! These tasty veggie burgers are a healthier fast-food option that is perfect for lunch or dinner. The recipe is plant-based, gluten-free, easy to make, and satisfying for vegans, vegetarians, and even meat-eaters!
A homemade burger without meat is not as complicated as you might think. Many ingredients are suitable as a meat substitute, for example, mushrooms or jackfruit. Seitan (wheat gluten) is also a popular meat alternative, but since it’s not gluten-free, it’s a no-go for people with celiac disease.
In my opinion, it’s actually healthier to use beans. And you can decide for yourself whether you want to use black beans or another type of bean.
Simple Ingredients
I chose simple ingredients that you most likely already have at home.
- Black beans – they add a wonderful texture and contain plant-based protein and a lot of fiber. You could use kidney beans instead.
- Sunflower seeds – they also contain protein, but also some fat (flavor enhancer). Furthermore, they add a nice crunch to the burger patties. You can, of course, use nuts such as walnuts or cashews instead of sunflower seeds.
- Oats – choose regular oats or gluten-free oats. Without them, the veggie burgers would turn out too mushy. As an alternative, normal wheat flour would probably work, but I haven’t tried it yet.
- Tomato paste – adds a lovely taste and also holds the mixture together.
- Soy sauce – it adds a delicious umami flavor! Make sure to use gluten-free soy sauce if needed or choose Tamari or coconut aminos instead of soy sauce.
- Garlic and onions – they are quite important for the great taste and also very healthy.
- Different spices – I mainly chose spices that are flavorful, such as onion powder and smoked paprika.
All ingredients with measurements are in the printable recipe card below!
How To Make Vegan Black Bean Burger?
STEP 1: First, mix the ground chia seeds with the water in a small bowl and set the mixture aside for 5 minutes. It will thicken and furthermore serves as an egg replacement. You could also use ground flax seeds instead of chia seeds.
STEP 2: In the meantime, rinse the beans very well in a sieve and then drain them. I also recommend patting dry the beans.
STEP 3: Now, process the oats and the sunflower seeds in a food processor or blender (use the pulse function). I use this food processor which I love!
STEP 4: Next, add all the other ingredients to the food processor and mix again. However, don’t over mix, as the burgers should still have some texture.
STEP 5: Form 4 burger patties with your hands. If the mixture is too sticky, you can simply add more oats. If it’s too dry, add a little water.
STEP 6: Heat some oil in a large frying pan and put the four burger patties in it. Fry them on both sides which takes about 12-15 minutes in total. You can also grill the bean burgers but I would recommend freezing them first (for about 30 minutes) to firm up!
Tip: Brush some vegan barbecue sauce or Sriracha onto each black bean burger pattie after flipping! It adds an even more delicious flavor and it furthermore makes the burgers look juicier.
STEP 7: Assemble the veggie burgers with burger buns of your choice and add fresh ingredients such as onion rings, tomato slices, cucumber slices, fresh lettuce leaves, and vegan cheese. Serve with homemade crispy Oven-Baked Potato Wedges.
These vegan black bean burgers are firm on the outside but soft and juicy on the inside. If you want them to be firmer on the inside, you can simply bake the patties in the oven at 375 °F (ca. 190 °C) for about 15 minutes.
Can I Freeze Black Bean Burgers?
Yes, you can freeze the burger patties! It’s best to fry them and then freeze after they have cooled. You can keep them in the freezer for up to three months. Once you want to eat the burgers, you can put the patties directly in the pan without defrosting them.
These Veggie Burgers Are:
- Vegan (meat-free)
- Gluten-free
- Easy to make
- Healthier than a burger from a fast-food restaurant
- Protein-rich
- Nut-free
- Flavorful
- Spicy
- Hearty
- Not crumbly – they don’t fall apart
- Can be baked in the oven (see recipe notes)
Should you give this vegan black bean burger a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your veggie burger! ????
Do you love vegan finger foods? Then make sure to also check out my other delicious vegan and gluten-free recipes:
- Crispy Polenta Fries
- Homemade Taco Cups
- Black Bean Quesadillas
- Vegetable Fritters
- Roasted Cauliflower Steaks (Vegan Schnitzel)
- Oven-Baked Tacos
- Easy Vegan Taquitos
- Buffalo Chickpea Taquitos
Vegan Black Bean Burger
Video
Ingredients
Burgers:
- 1 15 oz can (270 g) black beans drained and rinsed (see notes)
- ½ cup (60 g) sunflower seeds (see notes)
- ⅔ cup (60 g) oats (gluten-free if needed)
- 1 tbsp (30 g) tomato paste
- 1 ½ tbsp soy sauce (gluten-free if needed) or tamari
- 3 garlic cloves minced
- ½ large (65 g) onion chopped
- 3 chia eggs or flax eggs (3 tbsp ground chia seeds + 1/4 cup water)
- 2 tsp onion powder
- 2 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp red pepper flakes or less/more to taste
- ¾ tsp sea salt or less/more to taste
- Black pepper to taste
- 3 tbsp fresh parsley finely chopped
Other Ingredients:
- Oil for frying
- Vegan barbecue sauce (optional)
- 4 burger buns regular or gluten-free
- Fresh veggies of choice e.g. tomatoes, lettuce, onion, cucumber
- Vegan cheese
- Dressing of choice (see notes)
Instructions
- Mix 3 tablespoons ground chia seeds with 1/4 cup of water in a small bowl and set the mixture aside for 5 minutes to thicken. If you don't have ground chia seeds, simply blend whole chia seeds in an electric spice/coffee grinder or blender for a few seconds.
- In the meantime, rinse the canned beans very well in a sieve, then drain them and pat dry.
- Process the oats and the sunflower seeds in a food processor or blender (use the pulse function).
- Next, add all the other ingredients to the food processor and mix again. Don't over mix, as the burgers should still have some texture.
- Form 4 burger patties with your hands. If the mixture is too sticky, you can simply add more oats. If it's too dry, add a little water.
- Heat some oil in a large frying pan and add the four burger patties. Fry on both sides until they firm up. It will take about 12-15 minutes in total. Check the oven method in the recipe notes below. Tip: Brush some vegan barbecue sauce or Sriracha onto the burgers after flipping them! It adds an even more delicious flavor and it furthermore makes them look juicier.
- Assemble the black bean burgers with burger buns of your choice and add fresh ingredients such as onion rings, tomato slices, cucumber slices, fresh lettuce leaves, avocado (guacamole), etc. I also added my Easy Vegan Cheese Sauce. Serve with homemade crispy Oven-Baked Potato Wedges, and Vegan Onion Rings.
Notes
Video Of The Recipe
- Beans: You can use canned beans that are already cooked or cook dry beans until soft (which takes a while though).
- These vegan black bean burgers are firm on the outside but soft on the inside. If you want them to be firmer on the inside, you can first pan-fry the burger patties and then bake them in the oven at 375 °F (ca. 190 °C) for about 15 minutes.
- Oven method: Place the patties on a lined baking sheet, brush or spray with some oil and bake in the oven for about 25 to 30 minutes or until they reach the desired firmness. Flip halfway through and brush with vegan BBQ sauce.
- Sunflower seeds: You can use nuts such as walnuts or cashews instead of sunflower seeds.
- Check the recipe for my delicious Vegan Thousand Island Dressing.
- Store leftover burger patties in an airtight container in the refrigerator (up to 3 days) or freeze for up to 3 months.
- Read the blog post above for more helpful tips.
- Recipe adapted from my Vegan Meatballs.
- Recipe serves 4. Nutrition facts are for one serving (only burger patties).
Nutrition information is an estimate and has been calculated automatically
Equipment
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi, Ela ~
Thank you *so* much for this delicious-sounding recipe, which I look forward to trying out next week.
Until then, though, I’d love to clarify a couple of details, please?
When you advise, “If you want them to be firmer on the inside, you can first pan-fry the burger patties and then bake them in the oven at 375 °F (ca. 190 °C) for about 15 minutes,” would you suggest that we initially pan-fry for the *full* 12–15 minutes, prior to the oven bake?
Also, if I plan to reheat these burger patties on an outdoor grill, would you maybe recommend omitting the baking step entirely, so as to ensure an end result that remains more moist than dry?
Thank you for your response, in advance!
Hi Vivi! No, just pan-fry for a few minutes, then bake them in the oven. And if you plan to reheat them on an outdoor grill you can omit the baking step. I hope you will enjoy them! 🙂
These are great! They hold together so well instead of falling apart. They are also large. I could see making them smaller. I baked them in the oven at 375 F for 30 minutes and that was perfect. The outside was crispy and the inside was soft. Thank you, Ela.😍💕🤗
So happy you liked them, Karie! 😊 That sounds perfect, crispy on the outside and soft inside is exactly how they should be. And yes, making them smaller is a great idea too.
Thanks so much for trying the recipe and for your lovely feedback! 💛😍
Hi, I made these for kids lunches in mini shape. Loving them with your lentil buns. Together they are iron reach lunch option! Thank you.
That sounds like a great idea, Irma! Mini versions are perfect for lunchboxes, and I love that you paired them with the lentil buns. Such a nice way to make a nourishing meal for kids. Thanks so much for sharing!
I have been trying out lots of bean burger recipes in the last 12 months. This recipe is the one I come back to most of all because it doesn’t fall apart, makes a good amount and offers endless variety. I now swap out black beans for different varieties, use up different nuts/seeds instead of only sunflower and then even change the spices and herbs I use. No batch is ever the same so we don’t get bored. Today I have used borlotti beans, some unsalted peanuts and some pecans and flavoured with dried herbs. Thanks for allowing my imagination to run wild and for the opportunity to use up the ends of packets.
That makes me so happy to read, thank you so much, Helen! 😊
I love how you’re using it as a flexible base recipe and really making it your own. And you are so right, once you have a solid base, the variations are endless and it never gets boring. Exactly how it should be.
These are THE BEST veggie burgers! Better than any store bought or restaurant I’ve tried. (I’ve also rolled the mix in to meatballs.) I bake them in the oven. They hold their shape and don’t turn to mush. Great to reheat on the grill too. And honestly, a lot of the time I eat them cold. Like a giant cookie. And dip it in hummus. Yah, weird. I know. But sooo good!
Haha I love that! Cold like a giant cookie dipped in hummus, honestly sounds kind of amazing! 😄 So happy you love the burgers. Thanks for your feedback, Laura. 🙂
These burgers are delicious. What is so nice is the recipe is not overwhelming with cumin and what drew me to try this. I had tried another recipe where there was too much. I like cumin but not when it is strong so that is all you taste. I doubled the recipe for 8 burgers. and followed the recipe except I never use black pepper. Thank you for being balanced with seasonings and flavor. that made some happy taste buds and stomachs. My husband said this was really good and #1 over any he has tried through the years.
Thank you so much for your lovely feedback! 😊 I’m really happy to hear that you and your husband enjoyed the burgers so much. 💚
can these be frozen uncooked?
Yes — you can freeze the patties, but uncooked is a bit trickier (compared to cooking them first). If you want to freeze them uncooked, here are some tips & caveats:
Firm them up first: Chill them in the fridge or even a little in freezer (just until they hold shape) before sealing — helps reduce crumble.
Separate with parchment: Place a layer of parchment or wax paper between patties so they don’t stick together.
Use an airtight container or freezer bag: Squeeze out excess air to prevent freezer burn.
Label date & batch: Use within 2–3 months for best texture.
What to Watch Out For / Risks
Texture might change after freezing and cooking — could get a little more crumbly.
They might hold together less well than if pre-cooked before freezing.
Cooking time may increase a bit when they’re cold.
Easy to make and delicious
So glad you liked it, Georgiana. 🙂
Hi! should I freeze them cooked? thanks!!
Hi, yes, I mentioned it in the post. 🙂
Can I use canned kidney beans instead of the black beans?
Yes, that is totally fine. 🙂
My husband and I are vegan but when we have guests over, we will make regular burgers of course options like these black, bean burgers, etc. etc. We always find that the meat eating crowd loves these as well! They are so delicious. We have them on the regular rotation. ☺️
Made them yesterday, they were a hit with our family!!! I am sure we will make them again. Thank you, danke schön Michaela!!! Greetings from Transylvania 🙂
You are very welcome! Glad you liked them! 🙂
I was trying to figure out how to add chia to a burger, and black bean burgers are a favourite, so I was happy to find this one from you – I know your recipes are always well-crafted.
I found this recipe is super forgiving and came out great, despite not following it exactly. I hate measuring, so I eyeballed the amounts, and it came out great. Like the other commenter, I subbed mushrooms for the seeds, but first I cooked them down to get the moisture out. I also used Huel instead of the oats, because it’s oat-based and provides extra nutrition. I don’t have a food processor, but lightly mashing it worked great. It held together well in the pan, too. I would definitely recommend this for anyone on their first steps making vegan burgers,
So happy to read you liked them Lisa. Thanks for your great feedback. 🙂
I just made this today for myself and my 10 year old vegetarian who doesn’t eat vegetables! It was so lovely! I’m so happy it didn’t contain any bread or oil!! So I ate two 🐷
Awesome! So glad you liked it. 🙂
I made these using mushrooms instead of the sunflower seeds since I had no seeds or nuts on hand. While they turned out a bit mushier (pun unintended, lol) than I would prefer, I still liked the flavor and texture. I think next time I try these, I will do a 50/50 split of mushrooms and seeds.
Thanks for your feedback, Kat. 🙂
Hi Kat I use dry porcini Or any dried mushrooms and blend till fine like flour and use instead of nuts helps firm them up well and great flavour 🙂
Dear Ela,
Thanks for yet another two-thumbs-up winning recipe! I made these last night and, after trying at least a half dozen other recipes for various bean-based burgers, this one is hands down the best! I used cashews and flax egg in my batch. The mixture yielded 5 burgers weighing in at 4.2 to 4.5 oz each for the raw patties. They hold together perfectly! No crumbling and falling apart as seen with many bean burger recipes. These black bean burgers are the real deal. Restaurant quality! They can be spiced to suit one’s own tastes; I stayed on point with the spice and condiment suggestions in the recipe for this pilot attempt, and was very satisfied with the flavor and chew. A genuine burger experience that is healthy and so easy to prep. We had the two leftover burgers cooked with last night’s batch tonight for dinner, reheating them in a grill skillet over a low-medium flame for about 12 minutes, flipping every 2 to 3 minutes and braising with barbecue sauce in between flips. I plan to make a double batch next and keep some on hand in the freezer. Thanks again, Ela!
That’s awesome, Glenn! Thanks so much for your helpful feedback. 🙂