These Vegan Black Bean Burgers are so popular because the patties are firm and can even be cooked on the grill without falling through.
Yes, there are a lot of vegan black bean burger recipes out there, but this is the best one you’ll try, and it’s completely oil and dairy-free. Whether baked, pan fried, or grilled, these burgers will make the whole crowd happy.
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.
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
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Ingredients in vegan black bean burgers
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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.
How to cook and shape these burgers
This recipe makes 4-5 medium-sized patties. To form the patties, simply form a chunk of the batter into a ball, place on the flat surface of the pan, and then pat out flat. They should spread out in a circular shape.
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.
Baking will make these burgers even firmer than cooking on the stovetop.
Tips & suggestions
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.
Cook your own beans 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.
The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
Customize these black bean burgers
Using different toppings on these vegan burgers is a great way to spice them up even more. These are some of my favorite topping options:
- Partnered with my low-fat Chipotle Ranch Sauce!
- Piled high with spinach or lettuce and tomato
- Round thinly sliced onions
- Dill pickle sandwich slices
- Ketchup or bbq sauce
- Homemade vegan mayo
- Mustard such as yellow, Dijon, or brown spice
- Vegan cheese 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!
Your Questions Answered:
Q: Can black bean burgers be grilled?
A: It really depends on the recipe used. This black bean burger recipe can be grilled because the patties are firm enough to hold up on the grill without falling apart.
Q: Do black bean burgers have protein?
A: Yes, they do! Black beans themselves have protein, and these black bean burgers have 13 grams of protein per patty.
Q: Are black bean burgers vegan?
A: Some are and some aren’t. Often, especially in restaurants, eggs are used in black bean burger batter as a binder which would make them vegetarian, but not vegan. The burgers in this post are indeed vegan because no eggs are used.
Q: Can black bean burgers be frozen?
A: Yes, they can. It’s best to freeze the patties without the buns to make reheating easier. They can be frozen in an airtight freezer-friendly container.
*Originally published January 2016.
Other great sandwich and burger recipes
- Barbecue Sandwiches Vegan Style
- Portobello Mushroom Burgers
- Chickpea Burgers
- Lentil Bulgur Sloppy Joes
- Grilled Carrot Hot Dogs
- 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.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 253Total Fat: 2gCarbohydrates: 47gFiber: 12gSugar: 5gProtein: 13g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.