Vegan Black Bean Burgers

Juicy, smoky vegan black bean burgers that hold together on the grill and taste like a real burger. ♡

These vegan black bean burgers are the plant based patties that finally convinced my meat eating friends. Smoky, savory, juicy in the middle with crisp edges, and they hold together without any eggs. For more ideas, see our Vegan Creamy Cashew Pasta.

100% plant based and dairy free with 15g of plant protein per patty. Grill, pan fry, or bake. Let’s make it together.

Ingredients

Vegan Black Bean Burgers

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tbsp ground flaxseed, plus 3 tbsp warm water for flax egg
• 1/2 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3/4 cup rolled oats
• 1/4 cup rolled oats, ground into flour in a blender
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle chili powder
• 2 tbsp olive oil, for cooking
• 6 vegan burger buns, for serving
• salt and pepper, to taste

How to Make Vegan Black Bean Burgers

1. **Dry.** Heat oven to 400F. Spread beans on a parchment lined sheet pan. Bake 15 minutes to dry.
2. **Flax.** Whisk flax and warm water. Let sit 5 minutes until gelled.
3. **Mash.** In a large bowl, mash beans leaving some chunks. Add onion, garlic, oats, oat flour, tomato paste, soy sauce, spices, flax egg, salt, and pepper.
4. **Shape.** Mix until just combined. Form into 6 equal patties. Chill 20 minutes in the fridge.
5. **Cook.** Heat olive oil in a skillet over medium. Cook patties 4 minutes per side until deeply crusted. Or grill 4 minutes per side on well oiled grates.
6. **Serve.** Stack on toasted vegan buns with lettuce, tomato, vegan mayo, and any other toppings.

Why This Recipe Works

Drying the mashed black beans in the oven for 15 minutes is the single biggest trick for burgers that do not fall apart. Most homemade black bean burgers turn to mush because canned beans hold too much water. A quick bake drives off the moisture and concentrates the bean flavor so the patty actually sears.

Oats plus a flax egg replace the binder that eggs and breadcrumbs would provide in a traditional burger. Rolled oats absorb the remaining bean moisture and the flax egg glues everything together, which is what makes this homemade vegan burger hold its shape through flipping and grilling.

Smoked paprika, cumin, and chipotle build the deep savory flavor that meat delivers in a beef burger. These three spices together plus a splash of soy sauce provide the smoke and umami that a plant based black bean burger needs to feel satisfying. Underseasoned bean burgers are why people think vegan burgers are boring. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.

Tips

• Bake the beans first to dry them out. Wet beans make the patties fall apart.
• Vegan swap: flax egg and oats replace eggs and breadcrumbs here.
• Store cooked patties in the fridge for up to 4 days or freeze for 3 months.
• Reheat in a skillet over medium heat 3 minutes per side to bring back the crust.
• Chill the shaped patties 20 minutes before cooking so they hold their shape.
• Do not use dry wet beans, pat them dry. Wet beans never crisp up on the outside.

Variations

• Top with vegan cheese, caramelized onions, and avocado for a loaded burger.
• Swap black beans for chickpeas or lentils for a different plant base.
• Add diced jalapenos and fresh cilantro for a Southwest burger.
• Swap oats for cooked quinoa for a quinoa burger with extra protein.
• Serve in a lettuce wrap for a low carb vegan burger.
• Top with a smoky chipotle vegan mayo and pickled red onions.

Looking for more vegan ideas? Try our Vegan Chickpea Curry or Vegan Banana Bread next.

Common Mistakes to Avoid

• Not drying the beans: Always bake beans 15 minutes before mashing. Wet beans make mushy patties.
• Over processing: Leave some bean chunks. Fully pureed beans turn into paste.
• Flipping too early: Let the first side sear a full 4 minutes. Early flips break the patty.
• Skipping the chill: Chill shaped patties 20 minutes before cooking. Cold patties hold their shape.

Vegan Black Bean Burgers

Vegan black bean burgers that hold together and taste smoky and juicy. 100% plant based, ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz each) black beans drained and rinsed
• 1 tbsp ground flaxseed plus 3 tbsp warm water for flax egg
• 1/2 medium yellow onion finely diced
• 3 cloves garlic minced
• 3/4 cup rolled oats
• 1/4 cup rolled oats ground into flour in a blender
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle chili powder
• 2 tbsp olive oil for cooking
• 6 vegan burger buns for serving
• salt and pepper to taste

Method

 

1. **Dry.** Heat oven to 400F. Spread beans on a parchment lined sheet pan. Bake 15 minutes to dry.
2. **Flax.** Whisk flax and warm water. Let sit 5 minutes until gelled.
3. **Mash.** In a large bowl, mash beans leaving some chunks. Add onion, garlic, oats, oat flour, tomato paste, soy sauce, spices, flax egg, salt, and pepper.
4. **Shape.** Mix until just combined. Form into 6 equal patties. Chill 20 minutes in the fridge.
5. **Cook.** Heat olive oil in a skillet over medium. Cook patties 4 minutes per side until deeply crusted. Or grill 4 minutes per side on well oiled grates.
6. **Serve.** Stack on toasted vegan buns with lettuce, tomato, vegan mayo, and any other toppings.

Notes

Bake the beans first to dry them out. Wet beans make the patties fall apart. Vegan swap: flax egg and oats replace eggs and breadcrumbs here. Store cooked patties in the fridge for up to 4 days or freeze for 3 months.

Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.

FAQ

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