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. Made with fiber-packed beans, oats, and veggies, these vegan burgers are going to light up your taste buds!
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.
Ingredients needed
Made with only wholesome ingredients that are easy to find in your grocery store, these delicious veggie burgers are sure to please any crowd. If you really like bean burgers, also, try my Chickpea Burgers!
- Beans- Though other beans could be used, black beans are our favorite for this recipe.
- Oats- The old-fashioned type or even quick-cooking variety can be used. These will act as a binder.
- Veggies- Onions and red peppers give this recipe a popping flavor and even texture.
- Seasonings- I use ketchup along with spices like chili powder, garlic powder, smoked paprika, and dry steak seasoning to add the fullest flavor. Worcestershire (without anchovies) or soy sauce is one of the secret ingredients.
Binder to make them firm
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.
I have found that either baking or air frying them creates the firmest patties of all. The leftovers can even be crumbled over salad the next day.
The bean burger patties freeze well if you want to make a big batch and have them on-hand for a fast-food meal.
How to make vegan black bean burgers
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Start by draining and rinsing a can of black beans, or make your own fresh. Just be sure to get rid of all the liquid.
In a large bowl, mash black beans with a potato masher or even a fork.
Dice the onion and red pepper into small chunks.
Add all ingredients to the bowl with black beans, including oats, veggies, and spices.
Mix thoroughly. I use my hands to knead them well.
How to form the patties
This recipe makes 4-5 medium-sized patties. To form the patties, simply form a chunk of the batter into a ball, place it on the flat surface of the pan, and then pat it out flat. They should spread out in a circular shape. You’ll want them to be not too thick and not too thin. See my photos to get a good idea of the size.
Line a baking sheet with parchment paper and bake at 350 degrees for 20 minutes. They also do well in an air fryer. You even pan-fry in a non-stick skillet. However, for the firmest patties, baking or air frying are recommended.
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.
Serve on a bun with onion, lettuce, tomato, and your favorite condiments. I love these with my low-fat Chipotle Ranch Sauce. I made both of these recipes on Facebook LIVE recently to show how easy it is!
*Originally published January 2016.
Pro tips & suggestions
- Cooking methods- Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
- Black beans- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed.
- Special sauce- The amazing sauce I use is my Chipotle Ranch Dressing, and it is HIGHLY recommended to knock these burgers out of the park.
- Double batch-The patties freeze very well, so make a double batch while you’re at it. You’ll be so glad you did!
Topping options
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 Mayo
- Mustard such as yellow, Dijon, or brown spice
- Vegan cheese sauce
What to serve with black bean burgers
Whether you’re eating these burgers at home or taking them to a cookout, there are lots of side dishes that pair well with them like these.
- Air Fryer Potato Wedges
- Oil-Free Potato Chips
- Air Fryer French Fries
- Air Fryer Baked Potatoes
- Creamy Coleslaw
- Country Potato Salad
- Baked Beans
Can black bean burgers be grilled?
The answer for these black bean burgers is YES! But, for other versions, it really depends on the recipe used. I’ve heard many complaints about other burgers that are too mush to grill. However, this black bean burger recipe can be grilled because the patties are firm enough to hold up on the grill without falling apart.
Do black bean burgers have protein?
Yes, they do! Black beans themselves have protein, and these black bean burgers have 13 grams of protein per patty. That’s because beans are fiber champions!
Are black bean burgers vegan?
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.
Can black bean burgers be frozen?
Yes. It’s best to freeze the patties without the buns to make reheating easier. They can be frozen in an airtight freezer-friendly container for approximately 3-6 months.
More vegan burger recipes
- Barbecue Sandwiches Vegan Style
- Portobello Mushroom Burgers
- Chickpea Burgers
- Lentil Bulgur Sloppy Joes
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Black Bean Burger
Ingredients
- 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 tablespoons ketchup
- 1 tablespoons Worcestershire sauce without anchovies, or Bragg's Aminos
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon steak seasoning dry spice
- 1 pinch cayenne pepper optional
Instructions
- Drain and rinse black beans. Just be sure to get rid of all the liquid.
- In a large bowl, mash black beans with a potato masher or even a fork.
- Dice the onion and red pepper into small chunks.
- Add all ingredients to the bowl with black beans, including oats, veggies, and spices.
- Mix thoroughly. I use my hands to knead them well.
- This recipe makes 4-5 medium-sized patties. To form the patties, simply form a chunk of the batter into a ball, place it on the flat surface of the pan, and then pat it out flat. They should spread out in a circular shape. You'll want them to be not too thick and not too thin. See my photos to get a good idea of the size.
- Line a baking sheet with parchment paper and bake at 350°F for 20-25 minutes. They also do well in an air fryer. You even pan-fry in a non-stick skillet. However, for the firmest patties, baking or air frying are recommended.
- Serve on a bun with onion, lettuce, tomato, and your favorite condiments. I love these with my low-fat Chipotle Ranch Sauce.
Equipment
Video
Notes
Pro Tips & Suggestions:
- Cooking methods- Bake, air fry, grill, or cook in a non-stick frying pan. For the firmest patties, baking or air frying are recommended.
- Air Frying- To make these in the air fryer, set the temperature to 400°F and cook for about 15 minutes. They come out nice and crispy.
- Black beans- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed.
- Special sauce- The amazing sauce I use is my Chipotle Ranch Dressing, and it is HIGHLY recommended to knock these burgers out of the park.
- Double batch-The patties freeze very well, so make a double batch while you're at it. You'll be so glad you did!
- Bun options- For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.
Topping Options
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:Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
WOWZA, these are YUMMY and so Easy! I’ve already sent it out to my friends for them to see your site!
We went plant-based 1 month ago and my husbands’ health made a radical change for the GREATER GOOD and have we trimmed down.
Lovin it! Thanks for your recipes!
This is FABULOUS! I am so happy that your husband’s health has greatly improved and that you love these black bean burgers. Comments like these make my day. Thank you SO much for the great feedback and for sharing my site with your friends.
These are fantastic! I can’t tell you how many black bean recipes I’ve tried. It’s very hard to find a vegan one that stays together AND tastes good. This one is a keeper.
Thanks for sharing!
How wonderful to hear such a great report, and I am so glad that you liked the black bean burgers. Thank you for letting me know. 😀
Is there any way the oats can be substituted?
I think breadcrumbs would make a great substitute for the oats in this recipe. If you give it a try, please let me know how it turns out.
Wouldn’t bulgur (wheat) give a less processed, more meat-like texture to the patties?
Bulgur could be a good addition. I would suggest making these burgers following the recipe to see what you think first. They are pretty amazing and the ratings and comments reveal. If you feel they need a little more meaty texture, then maybe add some bulgur. Let me know if you give it a try.
Hi I made my own edited version of these last night (minus the worchrstire sauce) and they feel apart and were dry. What did I do wrong? The overall flavor was good!!! Any suggestions? Thanks
Something definitely went wrong then. Did you add the ketchup? I would also suggest adding at least 1 Tbsp of aminos or water or veggie broth to replace the Worcestershire sauce. The batter should be very thick (like meatloaf as pictured in the recipe) but not dry at all. The problem had to be with lack of ketchup and Worcestershire I would think.
That was fantastic! Even my children have it a thumbs up. Question…have you ever used this recipie for a meatloaf?
How wonderful! I am so glad your family loved these like we do. I’ve never used this black bean burger recipe for meatloaf, but I do have a meatloaf recipe here. Hope you enjoy it as well. https://eatplant-based.com/my-hero-dr-colin-campbell/
These are absolutely delicious and even my carnivore husband loves them! They truly are the only bean burgers that come out form and hearty without being too dry or bland. I didn’t have bell peppers the first time around so I substituted the same amount of finely chopped carrots. I pulsed everything but about 1/2 cup of oats together in a food processor, then added the rest of the oats and some ground smoked Chipotle pepper instead of the regular, before I made these into patties. So good!! I’m sharing this with everybody!!
Krysten, I can’t tell you how much I love reading your comment! Thanks so much for the great feedback, and I’m so glad you liked the recipe.
These are great! Thank you very much for the recipe!
I love black beans in anything! Unfortunately I ran out, and there are none available in stores or online in this age of stay-at-home orders. I’m going to try this using pinto beans I cooked from dry. Pintos are a bit larger than black. Hopefully the burgers will hold together.
Hi Patt- I think pintos should work just fine subbing for the black beans. That’s a great idea during these crazy times!
Hi, do you think that steal cut oats would work? I am dying to make these but it’s such a hassle going to groceries stores this days. TIA
Hi Maira- It would change the texture for sure but might be worth a try. I would love to hear how they turn out with steel cut if you give it a try.
My sister first made these and liked them, so I thought I would try them. I’m sorry I didn’t try this recipe sooner. We really liked how these turned out. I doubled the onion, since I didn’t have the red bell pepper. These are firm and very tasty! Thanks!
Hi Susan- I am so glad you decided to give them a try, and thanks so much for the great feedback!
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!
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!
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. 😀
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!
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!
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.
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