These very moist Vegan Black Bean Burgers with Lime will satisfy even the most ardent meat eater! Full of citrusy flavour with a slight chilli kick!
Store bought vegan burgers are almost always a disappointment so I usually cut out the middle man and make my own. These Vegan Black Bean Burgers with Lime are one of my favourites. They have become a reader favourite too and this recipe does consistently well, all year round.
I think this is largely because they are packed full of flavour, they don’t fall apart and they aren’t mushy 🙌
Don’t you just hate mushy veggie burgers? 🤢They are sure a pet hate for me. I hate biting into a burger and have it squirt out the other side of the bun!
I say these Black Bean Burgers are one of my favourites because these White Bean Artichoke Burgers are just as good and get made by me just as often, especially for grilling in the summer:
HOW TO USE BLACK BEANS
I always have black beans on hand at home. They are a really versatile ingredient and I think my favourite kind of bean. I think out of all the beans they have the most flavour and they are incredibly versatile.
They are great for making chili, spicy black beans, salads, chocolate brownies and of course burgers.
If you have an Instant Pot or other electric pressure cooker, be sure to try my Seasoned Pressure Cooker Black Beans:
I buy my black beans in dried form and cook them in my Instant Pot, but tinned black beans are also great to use in this recipe.
Having an Instant Pot has been a serious game changer for me. You can go from dried beans to cooked, tender beans in under 1 hour. No soaking needed. Plus they are so much cheaper to buy.
Before, I always used to buy canned beans because I was never organized enough to cook dried beans prior to making a recipe. Now though, because they are ready so quickly, it doesn’t really matter if I leave it until the last minute.
It also makes batch cooking them so easy. I tend to make a big, giant pot full, then freeze in glass containers like these:
HOW TO MAKE BLACK BEAN BURGERS
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
These Black Bean Burgers are incredibly easy to make and you don’t need any special equipment. Just a potato masher and your hands.
It couldn’t be more simple and I think just about everyone owns a potato masher!
STEP 1
Mash up those beans but keep them a bit chunky for texture
STEP 2
Add the other ingredients and mix well
STEP 3
Refrigerate to firm
STEP 4
Shape into patties
STEP 5
Pan fry or bake
Done! I just love how simple they are.
TO SERVE
Try serving them:
- in a bun with all the fixings
- in a warm pita with hummus, arugula and green onions (or any other salad)
- with a big green salad
- with fries (sweet potato fries…yes please! )
- or whatever side takes your fancy
They are so versatile!
The freshness of my Minted Watermelon Salad or my Tomato Chickpea Salad with Cilantro & Lime works really well with them, as does my Creamy Avocado Lime Dressing drizzled ALL over.
Leftovers are also good cold. I often put them in packed lunch boxes or just grab them from the fridge for a protein packed snack.
HOW TO STORE BLACK BEAN BURGERS
These Vegan Black Bean Burgers with Lime keep well in the fridge for 4- 5 days and they also freeze very well for up to 3 months. They are just perfect for batch cooking ready for quick and easy meals in the future.
When freezing put a piece of baking parchment between each one to avoid sticking then place in either a sealed container or a freezer bag.
To reheat, bake them in the oven on 370°F for about 15-20 minutes. You can even bake them straight from the freezer for about 20-25 minutes or until piping hot all the way through. doing that makes for such an easy meal at a later date and we all need quick and easy meals in our lives from time to time when life gets a little crazy.
I AM LOVING THESE BLACK BEAN BURGERS BECAUSE THEY ARE:
- moist but not mushy and don’t fall apart
- spicy
- full of flavour
- citrusy
- really easy to make with no special equipment
- budget friendly
- healthy
- easily freezable for batch cooking and quick meals at a later date
- quick to make
- full of protein
I see Vegan Black Bean Burgers in your future, don’t you?
Are you ready?
Let’s do this!
DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too so I can see! I am @avirtualvegan and my hashtag is #avirtualvegan
Zesty Black Bean Burgers
Ingredients
- 2 cups cooked black beans
- 4 green onions chopped
- 1 lime zest and juice
- 1/4 teaspoon chili flakes or powder (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup ground flax seed or bread crumbs would also work
- 1 handful cilantro
- salt
- pepper
- 2 tablespoons oil (optional) It's your choice what kind, I use olive. If you don't use any use a good non-stick pan to cook them in
Instructions
- Add beans to a large bowl.
- Mash roughly with a potato masher (but not too much).
- Add all the ingredients to the bowl.
- Mix well (I find clean hands are the best tool for this), making sure everything is well combined.
- You can taste the mixture now to check your seasoning.
- Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.
- Remove from the fridge.
- The mixture will feel very sticky but should come together well. Shape into 4 balls, pressing them together really really firmly then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together. If you struggle to shape them because you feel the mixture is too sticky then add a few more tablespoons of flax/bread crumbs and leave for a few minutes to let it absorb some moisture before attempting to shape again.
To pan fry
- Heat the oil in a fry pan over a medium heat.
- Once hot add the burgers making sure there is plenty of space around each one to enable you to flip them later. If you can't fit them all in, have your oven on low (300 degrees F) and once the first ones are done keep them warm in there until the rest are ready.
- Fry them for about 5 minutes each side or until a nice golden crust forms.
To oven bake
Put the burgers on a lined tray and bake them in the oven on 375°F until heated through and a bit crusty on the outside (about 30 minutes).
Debbie says
Hi. I am planning to make these as part of my meal plan for us. I have a question though. In the photo of the bowl of ingredients it appears there is yellow pepper and brown rice both of which are not listed in the ingredients list. Am I missing something? I’ve read the page at least twice.
A Virtual Vegan says
There isn’t a photo of the ingredients in the post. I think the photo you are referring to is a photo of another recipe. My Seasoned Pressure Cooker Black Beans. The ingredients list for the burgers is correct. I hope you enjoy them!
Dianne says
Making these now at 11:30p @ night, because a girl always needs her black bean burger fix.
So far the batter tastes delicious. I had everything but the cilantro as far as ingredients go.
I’ll give it a go to see how they tastes pan fried and will report back!
A Virtual Vegan says
A midnight snack! Sounds like a good plan to me!
Dianne says
Flavor was wonderful but I’ll never use canned beans again. (I’ve learned my lesson!). Let’s just say the patties weren’t patties, they were akin to refried beans with a slight crispy crust. Ha! Definitely edible.
Next go round, I’ll gladly take the extra step to boil my own black beans and go from there 🙂
From one vegan to another, GREAT RECIPE!
A Virtual Vegan says
So glad you enjoyed them. Shame about the texture. I haven’t bought canned beans for ages but I know the texture varies from brand to brand. Some are really, really soft and they really don’t make good burgers. You will enjoy the burgers much more with your slightly firmer home cooked beans!
Gina says
What toppings would you use on these? Guac? Salsa? Any ideas? They look delicious!!
A Virtual Vegan says
Thank you! They are one of my most popular recipes. They are awesome with guac and salsa. I sometimes pile them both on top. Or some slices of avocado and raw red onion. Hot sauce too, like sriracha is good with them. And this https://avirtualvegan.com/creamy-avocado-lime-dressing/ I have also in the past mixed up some plain vegan yogurt with lime zest, some lime juice, cilantro, a pinch of salt. You could also add some diced red chili. A few ideas for you. I hope you enjoy them!
Steph says
Hi there!! Second time I’ve had these. My husband loves them!! Says they taste like a bureto lol I’m the vegan and loved them too!!
Great recipie
A Virtual Vegan says
That’s great! So glad you both like them. Thank you for coming back to leave feedback! 🙂
Shantee Rickerby says
Made these tonight. They were YUM!!! Thank you for the recipe.
A Virtual Vegan says
You are welcome Shantee. I am so glad you enjoyed them!
Becky Striepe says
Ooh I have to try these!
A Virtual Vegan says
They are great. One of the most popular recipes on my blog :O)
Sara says
Just made these today and they are incredible! They held their shape and were simple, yet delicious. Thanks so much for sharing!
A Virtual Vegan says
Wow thanks so much Sara! I make these burgers a lot as they are so versatile and are great for quick lunches or dinners.I am so glad you enjoyed them too and thank you for taking the time to let me know. I really appreciate it. Have a lovely evening :O)
Sabrina Lmssy says
It’s really good but like every veggie burgers I’ve tried to cook, they don’t hold 🙁
A Virtual Vegan says
Hi Sabrina,
Sorry to hear they didn’t hold together. I have never had a problem with them falling apart. They are usually pretty firm and sturdy. Perhaps we can work out what went wrong? Did you maybe cook your own dried beans and they were pretty firm rather than soft and squishy? That would affect the burgers holding together. Did you sub any ingredients? The flax is pretty integral in this recipe. And lastly did you refrigerate the mixture before forming the burgers? This step is important as it gives the flax time to absorb moisture and swell so it can act kind of like glue. Just a few ideas for you. Perhaps one of them might help :O)
Carly says
Do they stand up to grilling? I keep working on a veggie burger that can hold up to grilling
A Virtual Vegan says
I haven’t actually tried them on the grill but they are pretty firm so I think they will be ok. When it’s warm enough I’ll try them out on my grill and update the post!
Desert Panz says
Savory and simple. Other recipes I’ve tried entail too many steps. I added fresh roasted Hatch green chile and roasted Hatch jalapenos, to celebrate the heritage of where we live. Thank you for the recipe.
A Virtual Vegan says
It makes me so happy to hear you enjoy my recipe. I love that you added chile & jalapeños. I will try it next time I make them. Thank you so much for taking the time to comment :0)
aishabaje says
Can you make a stack and freeze them uncooked? I’m trying to prepare more meals in advance
A Virtual Vegan says
They are a bit sticky when uncooked so I don’t think they would freeze well like that. However if you cook them then freeze them they are fine. Just put some parchment paper between them so they don’t stick together and lay them carefully in a freezer bag. I freeze them like that a lot. Then I take them out and bake them in the oven on 350 for about 20 minutes or until they are heated through.
janet @ the taste space says
I just bought a BBQ so this is perfect. I like how these are mostly beans. 🙂
Charlene @ That Girl Cooks Healthy says
These black bean burgers look awesome, I will definitely give this one a try as I have a large quantity of unused beans in my pantry.
Nicole Simmons (@Notimefordiy) says
These sound great and so good for you, too! I love to eat black bean burgers with some salsa on top – one of my faves! Thank you for sharing on the #HomeMattersParty with us this week! Definitely going to pin this one!
melmcdonald2 says
Thanks Nicole!
Katie says
Could you also bake these burgers? If so, what temperature and time would you recommend?
melmcdonald2 says
Hi Katie.
Yes You could. You just won’t get the nice golden crust but they will still be good. Sit them on a silpat or some baking parchment on the tray and bake at 350 I think for about 15 mins. Just check they are nice and hot before serving and don’t over cook them or they will go dry. Let me know how they turn out!