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Best Vegan Black Bean Burgers

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
  • Hearty
  • Firm– NOT MUSHY
  • Low-fat
  • Vegan
  • Oil-free

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.

black beans in white colander

In a large bowl, mash black beans with a potato masher.

Dice onion and red pepper.

diced onions on cutting board

Add all ingredients to bowl with black beans,  including oats, veggies, and spices.

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 a 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.

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
  • Salsa
  • 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.

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Other great sandwich and burger recipes


vegan black bean burger on a bun with lettuce, tomato, and onion

Black Bean Burger | Vegan Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This vegan black bean burger is packed with protein and fiber and is terrific partnered with my low-fat Chipotle Ranch Sauce (included in this recipe)! 

Ingredients

Instructions

  1. Drain and rinse black beans.
  2. In large bowl, mash black beans with a potato masher.
  3. Dice onion and red pepper.
  4. Add all ingredients to bowl with black beans.
  5. Mix thoroughly. I use my hands to knead them well.
  6. 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.
  7. 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.
  8. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

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

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.

Did you make this recipe?

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Debbie G

Thursday 5th of November 2020

Easy delicious. It's difficult to find recipes with pantry staple. This one is so easy to make. I didn't have red pepper so I used some green pepper instead, but will try it the other way very soon. Love the spices and the way the mix keeps it's shape on the pan. Good on seedy bread with ketchup and pickle. Yes

Dorothy (in Atlanta)

Monday 2nd of November 2020

I have made these multiple times now, following the recipe exactly. They are so flavorful and super easy to make. I have made many other veggie burger recipes but this is my favorite and my ‘go to.’ I double the recipe, cook them all, then freeze the extras. Perfection! Thanks for the recipe, Terri!

Terri Edwards

Monday 2nd of November 2020

Hi Dorthy- I'm so glad that this is your go-to veggie burger. I also love to make a double-batch and freeze the extras. It just makes things so much easier.

Jan

Friday 14th of August 2020

I tried this recipe and froze them uncooked. We threw them on the grill frozen (with a Mat) and they held up well. I changed up the seasonings to our tastes and really enjoyed them!

Candace

Tuesday 4th of August 2020

I’ve tried many black bean burger recipe and this one is by FAR the best! I make double recipes and freeze the extra patties in wax paper so I can have them whenever I want. I put them in pitas, wraps, sandwiches, burgers, whatever I feel like! Thanks so much!

Terri Edwards

Tuesday 4th of August 2020

Hi Candace- That's awesome! I'm glad you like this burger so much. I make double bataches and freeze them too. Last night, this is what I had for dinner. Yum! Thanks for the great feedback. :D

calgal

Sunday 12th of July 2020

These are so good! I've made several bean burger recipes and so far this is my favorite - and that includes recipes from cookbooks. The only change I made was to use 1 Tbsp tamari instead of Bragg's and left out the steak seasoning since I didn't have any. Definitely gonna make a double batch next time!