This Best Black Bean Burger vegan recipe gets some of the highest reviews on this website. People love that the patties are firm and can even be cooked on the grill without falling through.
We love these black bean burgers because they’re…
- So easy to make
- Bursting with flavor
- The ribeye of veggie burgers
- Firm– NOT MUSHY
Because vegan black bean burgers don’t have eggs in them, many fall apart easily or just mush together when eaten in a bun. But, that won’t happen with these. It’s the rolled oats that help them hold together.
The bean burger patties even freeze well if you want to make a big batch and have them on-hand for a fast-food meal.
If you take a peek at the rating stars in the recipe card below, you’ll see that a lot of people have tried these vegan burgers and love them. No one has ever rated it below 5-stars so far!
What followers are saying about these best black bean burgers
I just made these burgers for the first time. They hold together wonderfully without having tweak the recipe! My husband loved the southwestern favors in the burgers. We give these an A plus!”–Deborah
I love these burgers, I have made them over and over again. I eat them on a Angelica sprouted grain bun, toasted with all the toppings. The next day I break a burger up and put in a salad, love it!”—Linda
Disclosure: This post contains Amazon and/or other affiliate links to my favorite products. If you purchase via my links, I may make a small percentage at no cost to you. Thank you!
Ingredients in vegan black bean burgers
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How to make these amazing black bean burgers
Start by draining and rinsing a can of black beans, or make your own fresh.
In a large bowl, mash black beans with a potato masher.
Dice onion and red pepper.
Add all ingredients to bowl with black beans, including oats, veggies, and spices.
Mix thoroughly. I use my hands to knead them well.
Serve on a bun with onion, lettuce, tomato, and your favorite condiments. I love these with my low-fat Chipotle Ranch Sauce. Link to the recipe below.
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Tips for making these burgers
Make these burgers on the grill, in the oven, or in a non-stick frying pan. This Ozeri pan is my favorite, and I use it almost daily for everything from burgers to pancakes.
Since they’re not made with meat, they, of course, won’t be as firm as regular burgers, but they can still be tossed on the grill with great success.
Cook your own pintos from scratch in your InstantPot or use canned beans that have been drained and rinsed.
If you’re using beans from a can, make sure to drain and rinse them thoroughly before adding to this recipe.
Baking will make these burgers even firmer than cooking on the stovetop.
The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
*Originally published January 2016.
Chipotle Ranch Sauce
These burgers are terrific partnered with my low-fat Chipotle Ranch Sauce!
This smoky, savory, and creamy vegan chipotle sauce is the perfect match for bean burgers, veggie hoagies, Air Fryer Potato Wedges, and SO MUCH MORE!
If you are curious about the potato chips pictured, they are completely oil-free Low-Fat Potato Chips in the Microwave. Check out the easy recipe at this link.
Other great sandwich and burger recipes
- Barbecue Sandwiches Vegan Style
- Portobello Mushroom Burgers
- Chickpea Burgers
- Lentil Bulgur Sloppy Joes
- Grilled Carrot Hot Dogs
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 1-1/2 cups black beans, 15 oz can (drained and rinsed) or fresh cooked
- 1 cup old fashioned oats
- 1/4 cup red bell pepper, diced (optional)
- 1/4 cup onions, diced
- 3 Tbsp ketchup
- 1 Tbs Worcestershire sauce, without anchovies, or Bragg's Aminos
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp steak seasoning dry spice
- 1 pinch cayenne pepper, optional
- Drain and rinse black beans.
- In large bowl, mash black beans with a potato masher.
- Dice onion and red pepper.
- Add all ingredients to bowl with black beans.
- Mix thoroughly. I use my hands to knead them well.
- Form into patties. Line a baking sheet with parchment paper and bake at 350 degrees for 25 minutes. You can also pan fry in non-stick skillet.
- Serve on a bun with onion, lettuce, tomato, and your favorite condiments. I love these with my low-fat Chipotle Ranch Sauce. Link to recipe below.
- The potato chip maker comes with a potato slicer and costs less than $10. Instructions say to cook in microwave for 3-5 minutes, but I have found it takes 7-8 minutes to get nice and crispy in mine. Excellent product and this is my Amazon affiliate link to it.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 253Total Fat: 2gCarbohydrates: 47gFiber: 12gSugar: 5gProtein: 13g