These vegan black bean burgers are super easy to make, incredibly healthy, and packed with protein. Plus, they’re grillable, which makes them perfect for summer! They don’t fall apart and they’re not mushy!
I absolutely LOVE a good vegan burger! And these black bean burgers are one of my all-time favorites! I’ve been making these vegan black bean patties for a couple of years and we always love them. They’re pretty firm for a veggie burger, so you could put them on the grill if you want.
What You Need For These Vegan Black Bean Burgers:
You’ve probably got most of the ingredients for these black bean patties in your pantry.
You need:
- black beans (either canned or home-cooked )
- mushrooms
- garlic
- rolled oats
- wholemeal bread crumbs
- 1/2 carrot
- fresh parsley
- paprika powder
- cumin
- soy sauce or tamari
- red pepper flakes
As always, you can find a detailed ingredient list and recipe instructions in a separate recipe box at the end of this post.
How To Make Vegan Black Bean Burgers
This vegan black bean burger recipe is super easy! You don’t even need a food processor for it!
STEP 1: Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the mushrooms and the garlic. Cook for 3 more minutes.
STEP 2: Rinse the black beans. In a large bowl, mash the black beans with a fork, leaving some black beans partially intact for texture. Add the rest of the ingredients and combine well using your hands. Either form four large or six smaller burger patties.
STEP 3: You can either heat some oil in a pan and cook the burger patties for 2-3 minutes on each side or you could make them on the grill.
Alternatively, you could also make them in the oven. Preheat the oven to 350 °F, line a baking sheet with parchment paper and put the patties on top. Bake the black bean patties for about 15 minutes. Carefully flip them halfway through the baking time.
STEP 4: Serve them on burger bun (I used a whole wheat one) with lettuce, tomato, cucumber, and red onion.
For the sauce, you could either use ketchup and mustard or BBQ sauce. Or you could try my vegan sriracha mayonnaise, which I also like to use for this vegan black bean burger. I originally made the sriracha mayo for my red lentil potato fritters, so just scroll down to the recipe box in this post.
Vegan Black Bean Burgers – Recipe Notes:
- I usually double the recipe and make a large batch of these vegan black bean patties. Then I just freeze the leftovers for busy weeknight dinners. It’s so nice to be able to have healthy food even on busy days.
- Make sure to sauté the onion and the garlic before you add it to the bean mixture. I’ve tried the recipe without sautéing and didn’t like it because the onions were still a bit crunchy.
- Also try to leave some texture when you mash the black beans. Some of the black beans should still be intact.
- I usually use a fork to mash the black beans, but it also works great with a potato masher.
How to Serve Vegan Black Bean Burgers:
There are many ways to enjoy these black bean burgers.
Here are some ideas how you could serve these black bean patties:
- in a burger bun with lettuce, tomato, cucumber and a delicious sauce (for example ketchup, vegan mayo, BBQ sauce, or sriracha mayonnaise)
- in a burger bun with vegan cheese, sautéed mushrooms, and caramelized onions
- with a big green salad with tomatoes, cucumber, green onions, and bell pepper
- in a pita with guacamole, tomatoes, and lettuce
- with crispy homemade fries (I like to make mine in the air-fryer) or sweet potato fries
- with Southwestern pasta salad and couscous salad (we often make this for a BBQ)
Vegan Black Bean Burgers – FAQs:
Can I freeze these vegan black bean burgers?
Yes, freezing these black bean patties works really well. I do this all the time!
It’s best to freeze them before pan-frying or baking them. Just put them on a baking sheet in the freezer and freeze them for about an hour.
Then place the burger patties in freezer bags. You can freeze them for up to 2 months.
If you have leftover burger patties that are already pan-fried or baked you could freeze them as well. Let them cool down completely and then freeze them the way I just described.
Can I also make these black bean burgers in the oven?
Yes, you could either pan-fry, grill, or bake these black bean patties.
To bake them, preheat the oven to 350 °F and bake the black bean burgers for about 15 minutes. Carefully flip them halfway through the baking time.
Is it possible to make these black bean burgers gluten-free?
Yes, making these vegan black bean burgers gluten-free is pretty easy.
Just make sure to use certified gluten-free rolled oats and use tamari instead of soy sauce. Besides, you have to replace to whole wheat bread crumbs with gluten-free bread crumbs.
Could I also use dried black beans and cook them myself?
Yes, of course you could also use dried black beans for this recipe instead of canned black beans. I usually cook beans in my Instant Pot, which is a great and easy way!
One 15-ounce can of beans equals a ¾ cup dried beans. So feel free to use home-cooked beans for these burgers.
More Vegan Burgers You Might Like:
- Vegan Mushroom Burgers (hearty & easy)
- Lentil Burgers
- Vegan Pumpkin Burgers (perfect for fall)
- Chickpea Quinoa Burgers (a real power burger)
- Green Monster Veggie Burgers(kale, broccoli, peas, and celery – probably the healthiest burger ever!)
- Vegan Lentil Burgers (one of the first vegan burgers I tried)
And for those of you who are looking for even more vegan burger recipes, I’ve got a huge roundup of 35 vegan burgers you might want to check out.
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan black bean burgers as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Black Bean Burgers
Ingredients
- 1 onion, chopped
- 2 cups mushrooms, cut into small chunks
- 2 cloves of garlic, minced
- 1/2 cup rolled oats
- 1/2 carrot, grated
- 2 cans black beans
- 1/2 cup chopped parsley
- 1/2 teaspoon salt
- 1 teaspoon paprika powder
- 1/2 teaspoon ground cumin
- pepper
- 1 tablespoon tamari
- 1/2 cup wholemeal bread crumbs
- red pepper flakes
Instructions
- Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the mushrooms and the garlic. Cook for 3 more minutes.
- Rinse the black beans. In a large bowl, mash the black beans with a fork, leaving some black beans partially intact for texture. Add the rest of the ingredients and combine well using your hands. Either form four large or six smaller burger patties.
- You can either heat some oil in a pan and cook the burger patties for 2-3 minutes on each side or you could make them on the grill.
- Alternatively, you could also make them in the oven. Preheat the oven to 350 °F, line a baking sheet with parchment paper and put the patties on top. Bake the black bean patties for about 15 minutes. Carefully flip them halfway through the baking time.
- Serve them on burger bun (I used a whole wheat one) with lettuce, tomato, cucumber, and red onion.
- For the sauce, you could either use ketchup and mustard or BBQ sauce. Or you could try my vegan sriracha mayonnaise, which I also like to use for this vegan black bean burger. I originally made the sriracha mayo for my red lentil potato fritters, so just scroll down to the recipe box in this post.
Notes
- I usually double the recipe and make a large batch of these vegan black bean patties. Then I just freeze the leftovers for busy weeknight dinners. It's so nice to be able to have healthy food even on busy days.
- Make sure to sauté the onion and the garlic before you add it to the bean mixture. I’ve tried the recipe without sautéing and didn’t like it because the onions were still crunchy
- Also try to leave some texture when you mash the black beans. Some of the black beans should still be intact.
- I usually use a fork to mash the black beans, but it also works great with a potato masher.
- The burgers freeze really well. You can freeze them for up to 2 months.
- You can easily make these black bean burgers gluten-free. Just make sure to use certified gluten-free rolled oats and use tamari instead of soy sauce. Besides, you have to replace to whole wheat bread crumbs with gluten-free bread crumbs.
These are incredibly easy to make and absolutely delicious! My boyfriend asked me to make them for dinner two nights in a row!
My husband and I love these Vegan Black Bean Burgers! I’ve made them before twice, and today I doubled the recipe so I have 12 burgers in the freezer! They are just as awesome out of the freezer as they are the day I make them. We put them in a bun with lettuce, tomato, avocado, pickles, and vegan mayo, Yum! Thank you for sharing the recipe!
When you freeze the uncooked black bean burgers how long do you let them thaw before grilling them next time you use them?
You may have meant to say form four large patties or six smaller patties instead of what was posted.
Oh yes of course! Thanks for letting me know, Reggie! I just changed it. :-)
I made them for our last BBQ and they turned out so great! Everyone loved them. Thanks you for this delicious recipe.
Made these tonight. They turned out great! I’ll be making them again. I used vegan Worcestershire sauce instead of tamari.
Das klingt super- meinst du, die kann man einfrieren? /Sounds great- do you think they are freezer-friendly?
Hi Alexandra,
Yes, they definitely are. I freeze them all the time. :-) It’s perfect for busy weeknight dinners.
Liebe Grüße!
Sina