Vegan Black Bean Burger Recipe

Why You’ll Love This Recipe

Vegan Black Bean Burgers are hearty, flavorful, and easy to make with pantry staples. These plant-based patties are packed with protein and fiber, featuring black beans, oats, and savory spices for a satisfying meat-free alternative. Perfect for grilling, pan-frying, or baking, they’re great for weeknight dinners, meal prep, or backyard barbecues.

ingredients

this Recipe

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

canned black beansrolled oatsbreadcrumbs (optional for extra firmness)oniongarliccliantror paprikaonion powdergarlic powdersoy sauce (or tamari for gluten-free)olive oilsalt and black pepperlime juice (optional)

directions

Drain and rinse the black beans, then pat dry with paper towels to remove excess moisture.

In a food processor, pulse oats into a coarse flour and set aside.

Add onion, garlic, cilantro, soy sauce, lime juice (if using), and seasonings to the food processor.

Pulse until finely chopped.

Add the black beans and pulse just until combined but still slightly chunky—don’t overblend.

Transfer to a bowl and mix in the oat flour and breadcrumbs if needed for binding.

Form the mixture into 4–6 patties, depending on your preferred size.

Chill the patties in the refrigerator for at least 20–30 minutes to help them firm up.

Heat olive oil in a skillet over medium heat.

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

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

Serve on buns with your favorite vegan toppings and sauces.

Servings and timing

This recipe yields approximately 4–6 burgers.Preparation time: 15 minutesChilling time: 20–30 minutesCooking time: 10–12 minutesTotal time: 45–60 minutes

Variations

Add corn, bell pepper, or jalapeño for extra texture and flavor.

Use chipotle powder or smoked paprika for a smoky kick.

Swap cilantro for parsley or basil if preferred.

Top with avocado, vegan mayo, lettuce, tomato, or pickled onions.

Make sliders instead of full-sized burgers for party appetizers.

storage/reheating

Store uncooked patties in the refrigerator for up to 3 days or freeze for up to 2 months.Cooked patties can be refrigerated for 4–5 days or frozen and reheated in a skillet or oven.Reheat in a pan over medium heat for 2–3 minutes per side or bake at 350°F (175°C) for 10–12 minutes.

FAQs

Do I need a food processor?

It helps for texture and ease, but you can mash and finely chop ingredients by hand.

Can I bake instead of fry?

Yes, baked burgers are slightly drier but still delicious and oil-free.

How do I keep the burgers from falling apart?

Make sure to drain beans well, chill the mixture, and use oats and breadcrumbs for binding.

Can I grill these?

Yes, grill over medium heat, using a grill mat or foil for best results.

Are these burgers gluten-free?

Use certified gluten-free oats and tamari instead of soy sauce for a gluten-free version.

Can I use another bean?

Yes, kidney beans or chickpeas also work, though texture and flavor will vary.

Can I prep these in advance?

Yes, you can shape and chill them up to 24 hours ahead before cooking.

Are these freezer-friendly?

Absolutely—freeze raw or cooked patties between layers of parchment for easy storage.

What toppings go best?

Try avocado, vegan cheese, sautéed onions, lettuce, tomato, or spicy mayo.

Can I make them spicier?

Add chili flakes, jalapeños, or hot sauce to the mix.

Conclusion

Vegan Black Bean Burgers are a satisfying and versatile plant-based option that’s easy to make and packed with flavor. Whether you pan-fry, bake, or grill them, these burgers hold up beautifully and deliver on taste and texture—perfect for vegans and non-vegans alike.

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