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:
Hallo Ela!
Wie geht’s?
I just wanted to say THANK YOU for this wonderful recipe! I happened tonnage half an onion and a bunch of parsley in my kitchen so I took that as a sign to make this immediately after seing this video on YouTube, and am I ever happy I did? They turned out sooooo good!
I love how easy and nutritious they are, in addition to being pretty cheap to make and – obviously- absolutely delicious.
I will make these OFTEN.
Vielen dank!
Hello Zarah! 😊💛
I’m doing well, thank you, and your comment definitely made my day! 😍
It sounds like it was meant to be if you already had half an onion and a bunch of parsley waiting in your kitchen. 😊 I’m so happy you decided to give the recipe a try and that it turned out so well!
Thank you so much for your lovely feedback, and I’m thrilled to hear they’ll be on your menu often. 😊
I made the bean burgers today and they are hands down, the best bean burgers I’ve ever tasted. I ate one for lunch and one for dinner. I’m doing the same thing tomorrow. Thank you for yet another fabulous recipe. And I’ve just received your cookbook and going to start cooking my way through it!
Thank you so much, Linda! 😊💛
That makes me so happy to hear! 😍 The fact that you enjoyed them for both lunch and dinner is probably the best compliment a bean burger can get. 😊
And how exciting that you’ve just received my cookbook! I hope you have lots of fun cooking your way through it and discover many new favorites along the way. 💛
Thank you for your lovely support and for trying the recipe! 😊
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. 🙂