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. 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
- black beans
- oats
- onions
- red bell peppers
- ketchup
- Worcestershire (without anchovies) or soy sauce
- spices
RECIPE CARD BELOW
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. Link to the recipe below.
RECIPE CARD BELOW
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.
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!
Use canned or fresh cooked black beans
Cook your own pintos from scratch in your InstantPot or use canned beans that have been drained and rinsed.
Nutrition in beans
Beans are a nutritious, natural source of fiber. One cup of cooked beans or lentils provides between 17 and 18 g of fiber. Fiber assists the transport of food through your digestive tract, supporting colon health and preventing constipation. Fiber also plays a role in healthy cholesterol levels.
Beans and lentils offer naturally occurring vitamins and minerals, which are better absorbed than nutritional supplements. Beans and lentils offer folate, a B vitamin important to red blood cell functioning and the prevention of specific neural tube birth defects. Beans are also a source of the minerals potassium, iron and magnesium.
Potassium helps regulate muscle function, including your heart, by keeping your body’s fluid and mineral levels in balance. Iron is essential to energy as it assists your red blood cells transport oxygen throughout your body. Magnesium supports bone health, organ function and energy production.–LiveStrong
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, baked fries, 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.
Nutrition in oats
Oats are a whole-grain food and are rich in fiber, manganese, the B vitamins thiamin and riboflavin, vitamin E and protein. They’re also low in sodium and fat and free of sugar, cholesterol and saturated fats.
One cup of rolled oats contains 160 calories, 3 grams fat, 10 milligrams sodium, 28 grams carbohydrates, 4 grams fiber and 6 grams protein; it also provides 4 percent of the daily value for calcium and 12 percent of the daily value for iron.–LiveStrong
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
- 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
Recommended Products
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 253 Total Fat: 2g Carbohydrates: 47g Fiber: 12g Sugar: 5g Protein: 13g
Did you like this recipe? Please consider rating it with the star rating and leaving a comment below. I love hearing from you! Find me on Facebook, Pinterest, YouTube, and Instagram, and remember SHARING IS CARING. Thanks for helping me spread the word about plant-based nutrition and how delicious the food can be!
Plant-Based Vegan Starter Kits $27
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.
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.