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
- 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
- black beans
- oats
- onions
- red bell peppers
- ketchup
- Worcestershire (without anchovies) or soy sauce
- spices
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.
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.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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 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.
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
Black Bean Burger | Vegan Recipe
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
- 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
Instructions
- 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Recommended Products
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Nutrition Information:
Yield: 4Amount 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.
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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!