These vegan black bean burgers are made with pantry staples and are totally delicious! Garnish these easy veggie patties to taste for one satisfying meatless dinner. Sure to be the best black bean burger recipe you’ll try!
Hi everyone! How was your weekend? Doesn’t it always go a little too fast? We ordered a new exercise bike (a spin cycle) which is arriving today.
I plan on mixing up my exercise regime with a circuit kinda thing, some treadmill, rowing and then cycle. Maybe some squats in between. I’m actually looking pretty forward to it! What do you like to do?
I love to work out because I also love to eat (story of my freakin’ life, lol). Gotta have balance, am I right?
Did ya indulge too over the past couple of days? Tell me I’m not the only one.
Get yourself back on track with these easy vegan black bean burgers.
These black bean patties can be prepped in advance and fried up just before you want to enjoy ’em. That’s why they’re awesome for meal prep!
Fan of bean patties? Check out these pinto bean fritters!
Ingredients for Vegan Black Bean Burgers
I opted to keep these black bean burgers on the easy side. They are simply made with a few pantry staples, like:
- Black beans (of course)
- Lots of spices and some seasoning to amp up the flavour
- Hidden veggies, like green onion and bell pepper
- Lime juice to brighten
- Oats to bind these bean burgers together
Why We Love Black Beans
- Firstly, black beans taste delicious
- Black beans are loaded with fibre and protein.
- They are super versatile! They can be used for burgers (like this vegan black bean burger recipe), black bean sweet potato soup, black bean dip, and lettuce wraps.
- Like most beans, they are pretty inexpensive (woot woot).
How to Make Them
Full details are in the recipe card below, but here are the basics:
- To food processor, add well-drained black beans (reserve some for later), lime juice, smoked paprika, garlic powder, cumin, cayenne, oregano, salt and pepper.
- Process until combined, but still some visible beans left.
- Remove the mixture from the processor and add to a bowl along with reserved beans, green onion, oats and bell pepper. Stir to combine.
- Form into patties (use an ice cream scoop or grab some and form with your hands).
- Place patties on a wax paper lined sheet pan and freeze for a little (this makes them easier to handle when cooking).
- Fry in a greased skillet.
- Flip to cook other side.
- Place cooked black bean patties on a burger bun, garnish & Enjoy!
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How to Make Veggie Burgers That Won’t Fall Apart
Veggie Burger Mixture Too Wet
If your bean patty mixture is too wet, add a little more oats (about a tablespoon or so at a time) until they easily form into patties.
Veggie Burgers too Dry
If your veggie burgers are too dry, make a flax egg (mix 1 tablespoon of flax meal with 2 to 3 tablespoons of water and let sit 5 minutes before adding to the mix).
Alternatively, you can mix in a tablespoon or so of mayo (vegan, if that’s what you prefer) OR ketchup (vegan again, if that’s what you prefer) OR your favourite BBQ sauce.
Can I Make Without a Food Processor?
Don’t have a food processor? No worries!
Use a potato masher in conjunction with a spoon. You may have to use a little elbow grease to break them down, but it will work!
- Avocado or guacamole
- Thinly sliced red onion
- Pickle slices
- Cheese (use vegan cheese if you want to keep this burger straight up vegan).
- BBQ Sauce
- Vegan mayo mixed with sriracha (yum) or adobo sauce (equally yum)
More Recipe Tips
Ensure that the black beans are well drained and even patted dry of excess moisture before using in this recipe.
Don’t overly process the beans. You don’t want ’em too ‘mushy’.
Want more texture? Stir in up to ½ cup of chopped walnuts when adding oats.
I always prefer to use a cast-iron pan when cooking these black bean burgers.
Fry these black bean burgers in batches (two at a time) and add a little oil for each batch.
If you like, you can add a little more seasoning (aka salt and pepper) before you fry these burgers.
Like it a little spicier? Add a little more heat cayenne to the mix! You do you!
Don’t want to enjoy these as a burger? They are delicious fried up with a poached egg on top for breakfast.
Hope you get to try these vegan black bean burgers soon (we happen to think they’re the best black bean burger recipe) !
If you make these black bean patties, be sure to leave a comment below. Love to know how you enjoyed!
Vegan Black Bean Burger
- 2 (19 ounce) cans of unsalted (or no salt added) black beans , rinsed, drained and patted dry
- 2 to 3 tablespoons lime juice (from about 1 lime)
- 1.5 teaspoons smoked paprika (or chipotle powder)
- 1.5 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 stalks green onion , chopped
- ¼ cup gluten-free oats
- ½ bell pepper , small dice (about ½ cup)
- ½ cup chopped walnuts (optional)
- 3 tablespoons olive oil
- 6 burger buns (use vegan and gluten free, if needed)
Garnish Ideas (optional)
- Sliced Tomato
- Lettuce leaves
- Sliced red onion
- Sliced avocado or guacamole
- Ensure beans are rinsed, drained well and patted dry. Reserve ½ cup black beans and set aside.Note: There are lots of tips in 'Notes' below for making these burgers.
- Add remaining beans to a food processor, along with lime juice, smoked paprika, garlic powder, cumin, cayenne pepper, oregano, salt and black pepper. Process until mixture comes together, but there are still some visible beans left. Once done, transfer the mixture to a large bowl.
- To bean mixture, add reserved half cup of beans, green onion, oats and bell pepper (if you want more texture, also stir in up to ½ cup chopped walnuts). Stir until everything is well combined. (If needed, see text in body of post about troubleshooting if mixture is too wet or too dry).
- Using a round standard ice cream scoop, form into patties, with each patty being about a scoop and half (roughly).
- Place patties onto a wax paper lined baking tray and freeze for 45 minutes.
- Remove patties from freezer.
- Heat 1 tablespoon of olive oil in a 10-inch cast-iron skillet over medium-low heat.
- Season burgers with a little extra salt (if desired). Cooking two burgers at a time, cook about 3 minutes per side or until heated through. Remove. Cook remaining batches (replacing oil in the pan between batches).
- To assemble each black bean burger: spread your favourite condiment or sauce on the insides of the bottom and top bun. Place the patty on the bottom bun, then garnish to taste with any of the garnish ideas or your favourite burger toppings. Place the top bun over top to form the burger. Enjoy!
- Ensure that the black beans are well drained and even patted dry of excess moisture before using in this recipe.
- Don’t overly process the beans. You don’t want ’em too ‘mushy’.
- If your bean patty mixture is too wet, add a little more oats, about a tablespoon or so at a time until they are easy to form into patties.
- Want more texture? Stir in up to ½ cup of chopped walnuts when adding oats.
- I always prefer to use a cast iron pan when cooking these black bean burgers.
- Fry these black bean burgers in batches (two at a time) and add a little oil for each batch.
- If you like, you can add a little more seasoning (aka salt and pepper) before you fry these burgers.
- Like it a little spicier? Add a little more heat cayenne to the mix! You do you!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.