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.
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Reader feedback
Here's what some readers have been saying about these burgers:
"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!
Ingredient & equipment notes
(For detailed measurements and instructions, see the printable recipe card).
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
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.
Serving suggestions
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
- grilled baby potatoes
- 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
Storage, freezing & 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.
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.
To freeze uncooked burgers- Lay uncooked patties out on a parchment paper-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. To be sure they won't stick together it's best to place a sheet of parchment paper between layers. Thaw in the fridge then cook as per the instructions.
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.
Variations
- 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
- Kidney Bean Burgers
- Beet Lentil & Quinoa Burgers
- Curried Chickpea Burgers
- Spicy Chipotle Red Bean Burgers
📖 Recipe
Vegan Black Bean Burgers
Author:
Ingredients
- 2 cups / 340 g canned black beans , make sure they are drained very well
- 4 green onions , chopped finely
- 1 lime , zest and juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ cup / 4 tablespoons ground flax seed , or dried out breadcrumbs / Panko
- 1 big handful cilantro , chopped
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon pepper , plus more to taste
- ¼ teaspoon chili flakes , OPTIONAL
- 2 tablespoons oil , OPTIONAL
- 4 tablespoons vegan BBQ sauce , OPTIONAL
INSTRUCTIONS
- Add beans to a large bowl and mash roughly with a potato masher. Not too much though, we want some chunks through the mixture for texture.
- Add the chopped green onions, lime zest and juice, cumin, garlic powder, ground flax seed, cilantro, salt, pepper and optional chili flakes. Mix well making sure everything is combined. I find clean hands are the best tool for this.
- Taste the mixture to check the seasoning and add more salt and pepper if necessary.
- Refrigerate the mixture for about 15 minutes to let the flaxseed get to work. This helps it firm up a little and makes it easier to shape the burgers.
- Shape into 4 separate balls, then press each one down firmly using the palm of your hand or the bottom of a mug until it's a burger patty shape. I don't recommend making them too thin. Anywhere from ¾ to 1 inch thickness is best. If they crack a bit press them gently back together.
To pan fry
- Heat the oil in a pan over a medium low heat. If you aren't using the oil be sure to use a non-stick pan.
- Once the pan is hot add the burgers making sure there is plenty of space around each one to enable you to flip them easily later. If you can't fit them all in, have your oven on low (300 ° F / 148 °C) and once the first ones are done keep them warm in there until the rest are ready.
- Cook for about 7 minutes each side, or until a nice golden crust forms.
- Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
To oven bake
- Put the burgers on a lined tray and bake them in the oven on 375°F for about 25 minutes, or until heated through and a little bit crusty on the outside. Flip them over halfway through the cooking time.
- Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
To grill
- I don't recommend putting these burgers right onto the grill grates. Instead either place on greased aluminum foil on the grill to give them some support, or use a greased grill pan that's made for more delicate foods. Cook them over a medium low heat for about 7 minutes each side. Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
NOTES
- Canned beans work better in this recipe than cooked at home dried black beans. Using them also takes away the problems that could occur due to cooking inconsistencies.
- 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 before serving. It adds yet another layer of flavour and makes the burgers look shiny and succulent.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!
Amanda says
If I used another legume - specifically chickpeas - do you think they would cook correctly? I know the flavor would be different. I'm wondering about how they would hold together.
Melanie McDonald says
Chickpeas have a different, slightly drier texture to black beans so need a bit more help in holding together when making burgers. I do have this curry chickpea burger recipe: https://avirtualvegan.com/curried-chickpea-burgers/
Linda says
340 g canned black beans. Is 340 g drained or undrained? Thanks!
Melanie McDonald says
drained
Marina says
thank you, I managed to print the recipe.....
Marina says
Unfortunately, link for printing is not working, so I will take a photo of the recipe in order to make it. Recipe sounds very good....
Melanie McDonald says
The print button is working ok. Do you have pop-ups disabled in your browser? If so that will be why you're having issues. If you disable that setting it will work.
Annie says
I made enough for two and ate both burgers at one sitting. I used home cooked beans, done in the pressure cooker, which I mashed with a spoon; and some yellow onion, because I had no green. I used parsley instead of cilantro. They were very good and held together well, in spite of my just mixing them with kitchen tools (I hate getting my hands messy!) I put a little too much oil in the frying pan, so they were a tad fragile, but didn't fall apart. I would certainly make them again and appreciated not needing a food orocessorm
Kae says
I am currently transitioning to an all raw vegan diet, but with the occasional cooked healthy meal, and I have been craving black bean burgers. I was looking up recipes online for the cleanest,easiest, simplest raw ingredient black bean burger and stumbled up on this recipe. Took the plunge, followed directions to a “T,” and wow. These are soooooooooooo good!!!! I literally am going to have all 4 burgers as I speak. Thank you for this wonderful recipe. I’m going to subscribe now and look through your other ones :) this is just great and I’m happy! I don’t have too much luck with random recipes but this was amazing and I’m happy!!!!
Julie says
I made these exactly as stated. It made 4 patties. Cooked them roughly 8 minutes on medium. They tasted wonderful! However, when cooking the patties in the skillet, the outside cooked nicely, but the inside was raw and soggy. I used no more liquid that what was called for in the recipe. With the inside being so damp and soggy, they ended up being too heavy and I felt like I was eating raw cookie dough!! Nothing wrong with that, but these just didn’t cook all the way thru for me. Any ideas?
Melanie McDonald says
Hi Julie, They really shouldn't be soggy. The only liquid going into the burgers should be lime juice and that's only about 2 tablespoons max. And that's the reason the flax/breadcrumbs are in there. It absorbs that little bit of moisture and firms the burgers up nicely.
A few things that might help you troubleshoot:
Did you drain the beans thoroughly?
Did you mash the beans with a potato masher as per the recipe? Running them through a food processor or similar would affect the texture.
Did you change anything at all? Not adding the flax/dried breadcrumbs would really affect the texture.
Did you refrigerate them before cooking? They need time for the flax/breadcrumbs to do their work and firm up.
Did you add either the oil or BBQ sauce to the mixture? The oil is just for pan-frying and the BBQ sauce is for brushing on after they are cooked.
Hope that helps!
Lisa says
Since coming across this recipe, it has become a weekly staple in our household, the flavours work so well together. I've never tasted a vegan burger that tastes as good as this recipe. Thank you Mel :-)
Melanie McDonald says
Thanks Lisa. So pleased you're enjoying the recipe!
John says
Do you drain and rinse the black beans, or just drain? The picture in step one looks like they were also rinsed.
Melanie McDonald says
In "real life" I never rinse the beans. I would have for taking the photos just to make them look a bit nicer, not because it makes a difference to how the recipe works. It's up to you if you do or not.
For future reference, if a step like that is necessary in a recipe I will always say. Hope that helps!
Medbh says
I've been threatening to make these for a few weeks. Sorry I put it off so long now. These are really great, no green onion so subbed with red, fell apart a bit in the pan but probably more down to my impatient and hungry burger shaping.
Plenty left over to go again tomorrow!
Chris says
I definitely went on avirtualvegan cooking rampage last night, made the five spice tofu as well as a double-batch of these burgers. I had exactly the right amount of green onions sitting in my fridge and put them to good use.
What I most liked about these is how good they stayed together while eating (I put the burger on an english muffin). I recommend waiting 5 minutes after cooking in the pan before eating, it seems to firm up a bit. Also did a 50/50 split of ground flax seed to panko. Flavor was just fantastic and I'll be bookmarking this to do in the future.
Thank you!