Vegan Black Bean Burgers

Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy! They are satisfying, delicious and a tried and true reader favourite.

It's summer and it's not a time we love being in the kitchen, but these Vegan Black Bean Burgers are worth making an exception for and they are so easy to make you won't even break a sweat.

Pop them in a bun, top with all the things, and you're done. May I suggest burger in one hand and a nice cold bevvy in the other? This is how summer dreams are made.

Jump to:

• Are black bean burgers vegan?
• What ingredients & equipment do I need?
• How to make vegan black bean burgers
• Success tips
• How do they taste?
• Can they be grilled?
• How do you keep black bean burgers from falling apart?
• How to serve
• Storage, freezing and reheating tips
• Ways you can adapt this recipe
• Hungry for more?
• Vegan Black Bean Burgers

Here's what some readers have been saying about them:

"These were really good!! We've purchased black bean burgers before in the grocery stores, but these are, by far, the most tasty ones we've eaten. The whole family just loved them. This recipe is definitely a keeper!" - Kim

"These are great! I make a double batch and put some in the freezer for easy meal days. My husband actually says he likes them better than beef burgers!" - Marissa

"The WHOLE family devoured these flavorful burgers. Thank you for a great alternative to traditional hamburgers!" - Heidi

Are black bean burgers vegan?

Not all black bean burgers are vegan. It's always worth checking first especially if you are eating out in a cafe or restaurant. Many recipes include egg and some contain breadcrumbs from a loaf that might not be vegan. Some even contain cheese. If it's important to you not to consume animal products then don't just assume that because it's a bean or veggie burger it's vegan. Of course, this recipe is vegan though!

What ingredients & equipment do I need?

Wondering what black bean burgers are made of? Let me show you what you'll need to make this recipe and why:

• Canned black beans - Canned because they are more consistent and all tend to be the same texture, unlike home-cooked beans which can sometimes vary depending on how old the beans were and how they are cooked. If the beans are too firm they won't squish together well enough to form good burgers.
• Green onions - Because they work well with the other flavours and because they are going in raw.
• Cumin, garlic powder, salt, pepper, cilantro - Flavour!
• Lime - Zesty flavour and moisture.
• Ground flaxseed - The binder. Flaxseed swells and becomes gelatinous as it absorbs moisture. It acts as the glue in this recipe. Plus as an added bonus it's also really nutritious and enables you to make the black bean burgers with no breadcrumbs. Flax does a better job and keeps them gluten-free.
• Chilli flakes - For a bit of heat. It works really nicely with the other flavours. They are optional though.
• BBQ Sauce - Optional but great brushed on the burgers after cooking. It makes them look shiny and succulent and adds another layer of flavour.

How to make vegan black bean burgers

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For detailed measurements and instructions, scroll to my printable recipe card at the bottom of the page or click the "jump to recipe" button at the top of the page.

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These vegan black bean burgers are incredibly easy to make and you don't need any special equipment. Just a potato masher (or a fork) and your hands. Here's how it's done:

Step 1 - Drain canned black beans and mash them.

They should look a bit like this when you're done. A good combination of mashed and partially mashed beans for good burger texture!

Step 2 - Add the other ingredients.

Step 3 - Mix well with clean hands.

Step 4 - Shape into patties.

Step 5 - Pan fry or bake.

Success tips

Here are my best tips for making these vegan black bean burgers successfully, including tips for shaping and forming:

• Canned beans give more consistent results than home-cooked dried black beans. That's because they always tend to be the same softness. When you cook them at home the softness of the beans can change depending on how old the dried beans were, how you cook them and for how long. This can affect how the burgers hold together. Using canned beans makes life easier and means you don't need to worry about that.
• Drain the beans very well. We don't want any liquid hanging around. It makes a big difference to the firmness and texture.
• Make sure you don’t mash the black beans too much. Some texture must remain.
• Don't skimp on the seasonings. Beans need a little help to taste really good.
• Squish the portioned out mixture together in your hands before forming so it's compacted and don't make the burgers too thin. They should be between ¾ to 1 inch thick.
• Cook the burgers over moderate heat. It shouldn't be too high. We want them to cook through and firm up before they become overdone on the outside.
• Brush the outsides with BBQ sauce or my easy tofu marinade before serving. It adds yet another layer of flavour and makes the burgers look shiny and succulent.

How do they taste?

What do black bean burgers taste like? First up, you aren't going to bite into a black bean burger and mistake it for a beef or Beyond burger. They do not taste like a hamburger and never will. But that's not to mean they aren't delicious, they really are when done right.

Black beans have a deep earthy flavour and easily take on other flavours they are cooked with. And that's why my Vegan Black Bean Burgers are loaded with ingredients that really pack a punch. Like raw green onions, lime, cilantro and dried spices. Then the outside is brushed with BBQ sauce which adds yet another layer of flavour.

In essence, these burgers taste of black beans with strong undertones of garlic, lime, cilantro and warming spices. And then there's the little tang of the BBQ sauce too. They are so good!

Can they be grilled?

My black bean burgers cook well on the grill. However, I don't recommend putting them straight on the grill racks because it doesn't offer them enough support. Instead place them on a grill tray designed for grilling more delicate foods, or use a sheet of greased aluminum foil instead. Cooking times are included in the recipe below.

How do you keep black bean burgers from falling apart?

Wondering how to make vegan black bean burgers that don't fall apart? The secret is to use a good binder. My preferences in bean burgers are nut butter or ground flaxseed which this recipe uses. Both do a really good job of keeping them together.

The other trick to stop them from falling apart is to really compact each burger when forming it. Take the mixture and give it a really good squeeze together. Do it really hard so it's all really packed together before you even start to shape them.

And lastly don't cook them over too high a heat and don't flip them too much when cooking. You need the inside to firm up before the outside gets overdone. Aim to just turn them once if you can. This will limit any chances of breakage.

How to serve

Black Bean Burgers work with so many flavours. If you're wondering what to serve with black bean burgers here are some ideas:

In a bun, flatbread or pita bread with toppings like:

• leafy greens
• tomato
• red onion rings
• crumbled vegan feta cheese
• vegan cheddar cheese slices
• guacamole
• green sauce
• salsa
• habanero hot sauce
• caramelized onions
• pickles
• avocado dressing
• grilled pineapple
• BBQ sauce
• hummus
• vegan coleslaw
• jalapeno slices
• sauteed mushrooms

Sides dishes for black bean burgers:

• fries
• sweet potato fries
• Lemon Garlic Air Fryer Roasted Potatoes
• potato wedges
• Watermelon Mint Salad
• Tomato Chickpea Salad
• Vegan Broccoli Salad
• Kidney Bean Salad
• grilled baby potatoes
• a big green leafy salad

Leftovers are also really good cold. I often pop them into packed lunches, eat them from the fridge as a snack, or crumble them on salads, bowl meals or in sandwiches.

Storage, freezing and reheating tips

These freezer friendly black bean burgers are really great for making ahead and meal prep.

To store - They keep well in the fridge for four to five days whether cooked or uncooked. Be sure to keep them wrapped well or in an airtight container so they don't dry out.

To freeze - Let the burgers cool completely then lay them out on a lined baking tray and pop the whole thing in the freezer. As soon as they are hard you can transfer them to a freezer bag or container. Don't forget about them and leave them on the tray uncovered for too long though as they may get freezer-burn. If you forget to thaw them before cooking, simply add an extra 5 minutes on to the cooking time.

To reheat previously cooked burgers - Bake them in the oven at 370°F for about 15-20 minutes or until piping hot. If frozen bake them straight from the freezer for about 20-25 minutes or until piping hot all the way through.

Ways you can adapt this recipe

• Change the spices and seasonings
• Stuff a piece of vegan feta cheese inside each burger when forming them
• Omit the lime
• Use parsley instead of cilantro

Hungry for more?

Loving my black bean burgers? You might also enjoy my:

• White Bean Artichoke Burgers
• Beet Lentil & Quinoa Burgers
• Curried Chickpea Burgers
• Mexican Burgers with Adobo Sauce

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This recipe was originally published on June 22nd, 2015. I've updated it with some new content, made a video and am now republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!