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…
Delicious ! I am hooked. Made last week, today craved for them again only did not have black beans so made with pinto beans. Just as tasty
Hello! These look wonderful–do you know how they would work in an air fryer? What temp and cooking time would you guess?
Hi Michelle- These are great in an air fryer at 400 degrees for about 20 minutes. They come out nice and firm. Enjoy!
Can you put the ingredients in a food processor so it’s a smoother consistency? I think that would help my kids to try it. Would it still hold together?
Hi Naomi- I really think putting the ingredients in a food processer would make these burgers pretty mushy. It seems like it would be like running ground beef through a processor, making the finished product kind of textureless. Can’t say for sure though since I haven’t tried it.
I made these today and WOW they are great. Next time I am going to make a double batch. I also made the “mayo” and added jalapenos to my burger. YUM
Hi Janine- I always make a double or even triple batch and freeze some for later. So glad that you liked them!
These are the best bean burgers I have tried yet! I use 1/2 cup oats and 1/2 cup chickpea flour. Not mushy at all! Not crumbly at all!
I made these today- they were great!
Love this recipe, it’s easy, tastes great and it’s healthy! I baked them. They were firm on the inside and held together. Reheated one the next day, it was just as good as an leftover.
What temperature and time for air fryer?
Hi Beth- To make these in the air fryer, set the temperature to 400 degrees and cook for about 15 minutes. They come out nice and crispy.
These are by far the best black bean burgers. The air fryer directions are spot on and add a nice crunchy outer layer. Yum!
These were amazing! I made them thick and they came out so crispy in the air fryer! I didn’t have any mushiness in the middle. Thank you for such a tasty, easy recipe!
Hi Leslie- You’re very welcome! I love making them in my air fryer too. Nice and firm burgers. So glad that you liked them!
I bought my air fryer yesterday, and made these Vegan Black Bean Burgers today – they were AMAZING!! Had a nice, spicy kick and held up super well (didn’t fall apart as other plant-based burgers I’ve tried making in the past.) So grateful to have not only found this fabulous recipe, but also to have found your website. Always happy to find wfpb/vegan recipes that don’t use oil. 🙂
Hi Nancy- I’m so glad you found my website too! These burgers are something that we make a lot. Congrats on the new air fryer. You’ll find a whole lot of uses for it. Here are some more air fryer recipes we love. https://eatplant-based.com/frying-without-oil-french-fries-tempura-burgers/
I thought these black bean burgers were very good! Plus, easy to make. I chose not to add the red pepper and did not miss the flavor. I prepped these a few hours before and stored in the fridge. They grilled up nicely!
Hi Carolyn- I am so glad that you liked these! Did you happen to watch me make them on our recent Facebook Tuesday LIVE? I acidentally forgot to add the onions I had prepped, but they were still good. I also broke a bowl while we where filming, LOL! Gotta love it when it’s live because you get to see bloopers and all.
Tonight was the 2nd time I’ve made these awesome burgers. My better half is always suspicious of veggie burgers but he really likes these! I add 1 tsp of liquid smoke to the recipe and I think it takes them over the top. I also made the Chipotle Ranch sauce for the first time to have on the burgers – wow, so good and really finishes the burger! Thanks so much Terri for 2 amazing recipes – your website is the first one I go to now to figure out dinner! 👍❤🌱