Why You’ll Love This Recipe

This Vegan Black Bean Burger is hearty, flavorful, and perfect for both weeknight dinners and summer cookouts. Made with wholesome ingredients like black beans, oats, and spices, it’s a satisfying and nutritious alternative to meat-based burgers. The crispy outside and tender inside make every bite deliciously memorable—plus, it’s easy to customize with your favorite toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

black beans (canned or cooked from dry)oatsolive oiloniongarlicsmoked paprikacuminchili powdersoy sauce or tamariflour or breadcrumbs (for binding)salt and pepper

directions

Drain and rinse the black beans, then pat them dry with a paper towel.

In a skillet over medium heat, sauté diced onion and garlic in olive oil until soft and fragrant.

In a large bowl or food processor, combine the black beans, sautéed onion and garlic, oats, spices, soy sauce, salt, and pepper.

Pulse or mash until a chunky paste forms—some bean texture should remain.

Add flour or breadcrumbs to help bind the mixture. Stir until well combined.

Form the mixture into patties and place them on a parchment-lined tray.

Refrigerate the patties for at least 30 minutes to firm up.

Preheat a skillet or grill over medium heat and add a little oil.

Cook each patty for about 4–5 minutes per side until golden and heated through.

Serve on buns with your favorite toppings like lettuce, tomato, avocado, or vegan mayo.

Servings and timing

This recipe yields 4 burgers.Preparation time: 15 minutesChilling time: 30 minutesCooking time: 10 minutesTotal time: 55 minutes

Variations

Add corn kernels or shredded carrots for texture and sweetness.

Use chipotle powder instead of chili powder for a smoky kick.

Try fresh herbs like cilantro or parsley for added freshness.

Top with vegan cheese slices and caramelized onions for an indulgent twist.

Make sliders instead of full-size burgers for appetizers or parties.

storage/reheating

Store uncooked patties in the fridge for up to 3 days or freeze for up to 2 months.Once cooked, store in an airtight container in the fridge for up to 4 days.To reheat, pan-fry or bake at 350°F (175°C) until warmed through—microwaving works too, though it won’t keep the crisp.

FAQs

Can I bake these instead of frying?

Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.

What keeps the patties from falling apart?

Oats and flour or breadcrumbs help bind the mixture—chilling them before cooking is key.

Are canned beans okay to use?

Absolutely. Just be sure to rinse and dry them well to avoid excess moisture.

Can I grill them?

Yes, but make sure the patties are firm and well-chilled to hold their shape.

What can I use instead of oats?

Cooked quinoa, crushed crackers, or panko breadcrumbs work as alternatives.

Is this recipe gluten-free?

Use gluten-free oats and tamari instead of soy sauce, and gluten-free breadcrumbs.

How spicy are these burgers?

They’re mildly spicy, but you can adjust the chili powder to your taste.

Can I use a blender instead of a food processor?

Yes, but pulse gently—you don’t want a purée.

Are these freezer-friendly?

Yes, freeze raw or cooked patties individually wrapped for easy future meals.

Can I double the recipe?

Definitely! Great for meal prep or feeding a crowd.

Conclusion

Vegan Black Bean Burgers are a tasty, protein-packed meal that’s easy to make and endlessly adaptable. Whether you’re a full-time vegan or just looking for a meatless option, this recipe delivers bold flavor and satisfying texture every time. Give it a try and discover how delicious plant-based eating can be.