Vegan Black Bean Burgers

In this post:

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.

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.

• 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.

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

• leafy greens & tomato
• red onionm, caramlized onions or onion rings
• crumbled vegan feta cheese
• vegan cheddar cheese slices
• guacamole or green sauce
• salsa, pickles, jalapenos or habanero hot sauce
• avocado dressing
• grilled pineapple
• BBQ sauce
• vegan coleslaw
• sauteed mushrooms

Sides dishes for black bean burgers:

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

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.