These easy vegan black bean burgers are nutrient and flavor-packed, loaded with fiber and protein, aren’t mushy or crumbly, and naturally gluten-free!
Bean burgers don’t always have the best reputation, but that’s completely unfair when they’re done right. These 30-minute vegan black bean burgers, inspired by my vegan meatballs, are moist without being mushy, crisp outside with a tender center, packed with flavor, and won’t fall apart. Plus, unlike many store-bought meat-alternative burgers, they’re made entirely of simple pantry staples (no mystery fillers or preservatives!).
Even better, they’re budget-friendly, easy to customize with seasonings and flavor boosters, and packed with plant-based protein and fiber to keep you satisfied for longer. They’re also naturally vegan and gluten-free, nut-free, and perfect for meal prep. Make an extra batch and freeze them for low-fuss BBQs, game days, 4th July, and weeknight meals!
You might also enjoy quinoa lentil burgers, red lentil patties, or cauliflower fritters.
The Ingredients
- Black beans: Use regular/home-cooked or low-sodium canned black beans for ease. Kidney beans/pinto beans also work.
- Ground chia seeds: (or flaxseed) Combined with water, they create an egg replacement to bind the veggie black bean burgers.
- Nuts/Seeds: These add protein, healthy fats, and a slightly crunchy texture. I used sunflower seeds, though pumpkin seeds, walnuts, pecans, or cashews also work.
- Oats: Use certified gluten-free oats if needed. To bind and thicken. Chickpea flour or buckwheat flour should also work. Regular AP flour may work, but I haven’t tried it.
- Tomato paste: Adds rich, savory depth to the black bean patties.
- Soy sauce: For umami-rich saltiness. Use tamari/coconut aminos for gluten-free black bean burgers.
- Aromatics: Garlic and onion add delicious flavor depth.
- Spices: I used onion powder, smoked paprika, ground cumin, chili flakes (or chili powder/cayenne pepper), salt, and black pepper for savory, smoky, spicy flavor.
- Fresh herbs: I used parsley. Green onion, cilantro, or chives would also work.
Recipe Variations
These homemade black bean burgers are surprisingly easy to customize.
- Spicy black bean burgers: For more heat, add diced jalapeno, or make tasty chipotle black bean burgers. Cajun seasoning/taco seasoning or curry powder also work.
- Flavor boosters: Add nutritional yeast for cheesy umami depth, white miso paste, or mushroom powder (or sub some beans with chopped, sauteed mushrooms).
- Vegetables: Add up to ¼ cup finely chopped sauteed or caramelized onions, bell peppers, grated zucchini/carrot, shredded broccoli, spinach/kale, or corn kernels.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Black Bean Burgers
- Mix the ground chia seeds and water, and set aside for 5 minutes to thicken.
- Rinse, drain, and pat the beans dry. Also, mince the garlic and chop the onion.
- Process the oats and seeds in a food processor or blender.
- Add the remaining ingredients and process until slightly chunky.
- Divide the mixture into four portions and form the black bean burger patties by hand.
If it’s too sticky, add more oat flour. If it’s too dry, add water (one teaspoon at a time). Letting the mixture rest for 10-15 minutes also helps.
- Heat a little oil in a large skillet over medium heat. Once hot, pan-fry the black bean burgers until warmed through, browned, and crisp all over (about 12-15 minutes).
For more flavor: Brush the black bean patties with sriracha or barbecue sauce after flipping.
- When ready, the vegan burgers are firm, crisp outside, and soft and juicy inside. For firmer middles, then bake the black bean patties for 15 minutes at 375°F/190°C. Enjoy!
Storage Information
Store: Refrigerate them in an airtight container, separated with parchment paper, for 3-4 days.
Freeze: Flash freeze on a tray until solid, then transfer to an airtight container separated by layers of parchment paper for 2-3 months. Thaw overnight in the fridge or cook from frozen, adding a little more time.
Reheat: Pan-fry or air fry/bake with a little more oil until warm and a little crispy.
The Best Toppings For Black Bean Burgers
My favorite way to enjoy vegan black bean burgers is on fluffy gluten-free burger buns with any of the following:
- Fresh lettuce/leafy greens
- Tomato slices
- Fresh onion, caramelized onions, or onion rings
- Avocado Basil Pesto
- Cucumber or pickle slices
- Sauteed mushrooms
- Vegan cheese (or vegan cheese sauce)
- Sauce (ketchup, burger sauce, keto bbq sauce, chipotle mayo, etc.)
Optionally enjoy with crispy baked potato wedges or sweet potato fries, grilled vegetables, vegan potato salad, vegan coleslaw, etc. Alternatively, skip the bun and serve the black bean patties alongside steamed or roasted vegetables, in grain bowls, salad bowls, or crumbled in tacos and wraps.
FAQs
Can I make the black bean burger recipe ahead?
Sure! Shape the patties in advance, storing them in a parchment-lined container in the refrigerator (for 1-2 days) or freeze (up to 3 months). Cook from frozen, adding extra time.
Can I Bake or Grill the black bean veggie patties?
Freeze the burger patties for 30 minutes to firm up, then grill over medium-high heat on a grill silicone mat or oiled tin foil.
Alternatively, lightly oil and then bake for 25-30 minutes at 375F/190C.
Can I make them into meatballs?
Sure, you can shape the mixture into smaller patties or meatballs, or check out my vegan meatballs recipe.
Top Recipe Tips
- Pat the beans dry: To avoid mushy black bean patties.
- Leave chunky: Only partially mashed beans create the best texture.
- For even-sized patties: Divide the mixture by weight.
- Don’t crowd while cooking: So they properly sear rather than steam.
- Don’t flip too soon: Let a crust form before flipping to prevent crumbling. Avoid overcooking, though, as they’ll become dry.
- No food processor? Mash everything with a potato masher or sturdy fork.
You Might Also Like
- Millet fritters
- Chickpea fritters with veggies
- Stuffed potato cakes
- Zucchini and potato vegetable fritters
- Carrot fritters
- Vegetable pakora
- Chickpea broccoli nuggets
If you try this easy vegan black bean burgers recipe, I’d appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Black Bean Burgers
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
- You can watch the video for visual 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
- 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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I never ever leave any reviews but oh my gosh! this is the perfect vegan burger.
I tried it once and it immediately became a staple. It’s delicious and has the perfect consistency!
Aww, thank you so much for your kind feedback. 🙂
If you use regular eggs, how many?
Hi Mimi, I am vegan, therefore, I don’t use eggs and can’t help you here. 🙂
I have made these several times. They are a family favorite! Delicious and so hearty! Thank you!!!
So glad you love them Candice! 🙂
Best bean burger I’ve ever had!! I halved the recipe since my processor is mini. Didn’t have oats so subbed for cooked quinoa. Air fried the patties at 400 degrees 12 mins with a flip half way. Turned out perfect!! Following for more recipes 🙂
Sounds amazing, Mai! Thanks so much for the air fryer instructions. 🙂
Thank you for sharing! I really enjoyed this recipe. As someone else mentioned, I used 1/2 pumpkin seeds & 1/2 walnuts in place of sunflower seeds based on what I already had. I ate 2 as burgers but then sliced the other 2 to make burritos with refried beans and other fixings. They were delicious too. The possibilities are endless! Yum!
That’s awesome, Chel! I am so glad you enjoyed them. 🙂
These are absolutely the best burgers! Thank you for your awesome recipes. I could not have gone plant-based without them!! I wanted to mention that I’ve made this recipe with and without the vegan egg substitute. Today I tried no “egg” and it was a TOTAL fail! Haha. The “egg” really does hold it all together. I was just looking for a step to omit (laziness!) not worth it!
Thanks so much for your great feedback, Cami. 🙂
Made these exactly as the recipe details and they are sooooo good!
I just bought an air fryer and was wondering if you have an idea of timing and temp to result in the same deliciousness?
Hi Leah, I am so glad you love them! 🙂
As regards the air fryer method, I never tried it, but I would guess 375 degrees F and maybe 20 minutes?
Another wonderful and easy recipe. These are so good! I baked mine; I was out of fresh garlic cloves so I substituted garlic powder.
Happy to hear you liked them, Joanne! Thanks for your great feedback. 🙂
How long did you bake them and at what temp?
Hi Jessie, please check the recipe notes. Everything is mentioned there. 🙂
These were delicious! I am 16 years old and made them for my (non-vegan) family, we all enjoyed them and i would make them again 🙂 I left out the onion powder but they still turned out great
Aww, that’s awesome! Your family must be very happy. Thanks for your feedback! 🙂
Dear Ela,
Thank you so very much for this delicious recipe! First I did it few weeks ago and yesterday did double batch. Also I first fried them on a pan and then placed in the oven on grill function. Now I warmed up few for a lunch and I think after staying over night in the fridge, they are even more delicious and in better texture. I am so glad I found your website and decided to try them. I also did your BBQ souce and it is sooo delicious. For almost 2 weeks we ate with my husband the whole jar so next time will make double bach 🙂
For the burgers, I found it easier with my kitchen processor to process separately the beans, the sunflower seeds and oats. The first time it was too dry texture and had to mix it a lot in the processor but separately worked perfect 🙂
Thank you once again!
Thanks so much for your thorough feedback, Nataliya! I am so glad you and your husband enjoyed these burgers and also the BBQ sauce. 🙂
I made these last nigth. They were delicious!
One batch gave me 5 large burgers. I tried dividing into 4 but the patties were too big for my liking.
Thank you so much for the great recipe!!!
You are very welcome, Catherine! I am so glad you liked the burgers. 🙂
Wow-how lovely are these burgers!!!
I turned to a mostly plant based diet eighteen months ago for health reasons(which has helped shed forty kgs) and have tried many store bought veggie patties but… no more! These are now my go to burger choice-simple to make and full of flavour not to mention the texture-perfect!! I’ve made them a couple of times now, switching up the bean combo-(black/butter beans, edamame/chickpeas) .along with tossing the patties in sesame seeds just to add a bit of crunch-yummo! Thank you for sharing this recipe.
Wow, that’s amazing, Sue! It sounds like a wonderful journey for you so far. And I am so happy you love this recipe! Thanks for your great feedback. 🙂
I’ve been vegan for 10 years. I’ve made countless “burgers” once! Finally!!! This is a keeper!! Thank you
Wow, such a great compliment! Thank you for your awesome feedback dear Val 🙂
Amaziiiing:))) paired them with some oven baked vegetables and your oven baked onion rings. Delicious!!!
Awesome! Happy you enjoyed the burger and the onion rings. Thanks for your feedback! 🙂
Does the 3 TB of chia + water equate to 1 chia egg or 3?
It equals to 3
thank you! I am about to make a triple batch 😀
Sounds awesome! Enjoy! 😀
This recipe is absolutely delicious. I added a couple of tablespoons of italian seasoning & used a mixture of walnuts and pumpkin seeds instead of sunflower seeds. We’ve made it thrice already & we love it! Thanks for such a great recipe 🙂
That’s wonderful, Janani! I am glad you love it. 🙂
Hello Ela, how do you recommend cooking the black beans? Shall i soak it before head or just cook it?
and what should i add to it while cooking?
Do you want to cook dry beans? I recommend using canned beans for convenience as they’re already cooked. But if you use dry beans you should soak them overnight and then cook them preferably in a pressure cooker. I have a recipe for how to cook pinto beans in an Instant Pot but the cooking time should be similar for black beans: https://elavegan.com/instant-pot-refried-beans
If you don’t have a pressure cooker then it will take much longer.
Thank you Ela for your prompt reply.
You are very welcome, Myra. 🙂
What is the sodium percentage for each burger? I plan to make these tonight. Also, can I use canned chickpeas in addition to blackbeans or substitution? Thanks for sharing your recipe
About 1070 mg of sodium if using 3/4 tsp of salt and regular soy sauce. You can use half chickpeas, half black beans. Make sure it’s about 270 g or rinsed and drained beans in total. 🙂
BEST BURGER OUT THERE!!
Ela this is definitely going to be a once a week dinner here 🙂 Really loved the consistency and flavor. Paired with your potato wedges was absolutely amazing!
Thank you!
That’s awesome, Chaya! I am so glad you loved it. Thanks for your amazing feedback. 🙂
Quick and delicious! We are vegan-ish and used an egg instead of the Chia-egg, still turned out great. Thank you for sharing!
Hi Tamara, I am glad you enjoyed the burgers. 🙂
Same here. Did you use just one normal egg to replace the 3 chia eggs? 3 normal ones seems like it would be a lot for the recipe!