Delicious Vegan Black Bean Burgers with hints of lime & a slight chili kick. Satisfying, healthy, flavour packed & not mushy!
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 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 Vegan 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 VEGAN BLACK BEAN BURGERS
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
These Vegan 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.
HOW TO SERVE BLACK BEAN BURGERS
Black Bean Burgers work with so many flavours. I love to serve mine:
- in a bun with all the fixings like guac, salsa, hot sauce…😋
- 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 VEGAN 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
Delicious Vegan Black Bean Burgers with hints of lime & a slight chili kick. Satisfying, healthy, flavour packed & not mushy!
Ingredients
- 2 cups / 340 g black beans , drained and rinsed
- 4 green onions , chopped
- 1 lime ,zest and juice
- 1/4 teaspoon chili flakes (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup / 4 tablespoons ground flax seed or bread crumbs would also work
- 1 handful cilantro
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon pepper , plus more to taste
- 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 and mash roughly with a potato masher (but not too much).
Add all of the other ingredients and mix well (I find clean hands are the best tool for this), making sure everything is well combined. Taste the mixture to check seasoning and add more if necessary.
- Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.
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 or some 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).
Karen Dudzinski says
I made this recipe using canned chickpeas instead of the black beans because I didn’t have any. I am not a vegan but the girl I cooked them for is and she loved them! Thanks
A Virtual Vegan says
I’m so pleased they worked out well with chickpeas!
regina says
do the beans have to be precooked or raw?
A Virtual Vegan says
They have to be cooked. So straight from a can or beans you have cooked yourself.
Helaina Greenfield says
I made these for my boyfriend and his four year old and two year old, kids who eat tons of veggies but would have chicken nuggets and fries daily if he would allow it. These were not only a big hit with him, but the kids as well! I made an extra batch and we froze the leftovers. They kept great and we’re just as good coming from frozen as they were fresh.
A Virtual Vegan says
I’m so pleased you all enjoyed them Helaina!
Marion says
Hi !
I’m actually trying right now your recipe and I was wondering… Do I have to freeze them already cooked or just prepared?
A Virtual Vegan says
I have done it both ways. I think for best results freezing them uncooked is best as if you do it when they are cooked, they end up getting cooked again to heat them through and can get a little dry if you aren’t careful. Just be sure to put some parchment paper between them so they don’t stick together.
Heidi says
The WHOLE family devoured these flavorful burgers. Thank you for a great alternative to traditional hamburgers!
A Virtual Vegan says
I’m so pleased you all enjoyed them Heidi!
Jemma says
Love, love, love these burger. Best tasting vegan burgers we’ve made!
Kim says
Can you put these on the grill, or will they fall apart?
A Virtual Vegan says
I haven’t tried them on the grill but they are quite firm so I think they should be ok.
Megan says
Hi! Would these turn out the same if I prep them one day and pack and bake them the next? Thanks!
A Virtual Vegan says
They would be fine if you do that. Just make sure to cover/wrap them well so they don’t dry up.
Amanda says
I made these a while back and I plan on making them tomorrow night so I came to find the recipe. These are great and easy.
I didn’t see your comment about eating them cold until now. I had them as cold leftover and they were great. Haha
A Virtual Vegan says
I’m so pleased you are enjoying them Amanda!
Cynthia says
The best blackbean burger recipe ever. I added corn & red bell pepper though. It is sooo delicious 😋. I will never purchase frozen , prepared black bean burger again. It is everything you described and much more.
Thank for sharing
Cynthia
A Virtual Vegan says
That’s so good to hear Cynthia. Thank you!
fran says
Excellent! I deviated some from totally vegan by adding some Mexican 3 cheese, a splash of worstershire sauce, handful of bacon bits, extra onion and spices. Used the beans from your Zesty bean recipe.
Don’t know if I will eat a real burger again! Thanks
barbara says
my family loves these–thank you!
Rachel Adams says
I’ve just made these and they were delicious. Will definitely use this recipe many times again!
A Virtual Vegan says
That’s great Rachel. I’m glad you enjoyed them!
George says
I made these last night and added oregano and removed chili flakes. Kill me I grew up in a Mediterranean house hold Anyway it was great and the non vegans liked it and want me to make it again for an upcoming party as meat balls.
A Virtual Vegan says
I’m so glad you all enjoyed them George. If you make them as “meatballs” be aware that they will dissolve if left to cook in a sauce. I thought I should mention that just in case that was your plan. If it is, make the two and only put them together as you are about to serve. Thank you for stopping by to leave feedback!
Niala says
Great recipe! Will make again, but with one change. Because I did stuffed peppers with black beans the day before and put chili powder and cumin in those, my sons wanted the burgers to taste a little different. One of them (an aspiring chef) had the idea to sub in a seasoning packet for the chili and cumin. We got a pack of mango habanero wing seasoning because we thought it would work with the lime and cilantro. It was fantastic! There are so many flavor packets available that you could make these every night and they would taste differently each time. This recipe is now a staple!
A Virtual Vegan says
Yum! What a good idea. I’m so pleased you all enjoyed them. Have fun experimenting with all the other flavours!
Anne says
These burgers were great! Will be making them again for sure. Love the lime!
A Virtual Vegan says
Thanks Anne!
Cheryl says
If using canned beans, should all of the liquid be drained? I”m thinking that doing this would make a very dry burger.
A Virtual Vegan says
The liquid definitely needs to be drained and the burgers aren’t dry at all. Soft beans have all the moisture you need to create a moist, tender burger.
Michael says
I deleted the lime and add 2Tb spoon of thick smoky BBQ sauce to mine. Great Burger recipe. I’m a meat eater but I’ve always loved the black bean burgers ever since my introduction to them in 2005.
A Virtual Vegan says
BBQ sauce is a great addition. I’m so glad you enjoyed them!
Anne says
Hi Mel, This recipe looks great! I plan on making the burgers very soon. I was hoping to substitute the ground flax seed with almond meal – any thoughts? Also, any thoughts on adding some spicy refried beans to the mixture? Thanks for your insights!
A Virtual Vegan says
Hi Anne. Thank you! Flax seed swells and gets sticky so if you sub it for almond meal the burgers will probably be more prone to falling apart. A better alternative would be ground chia seeds. They would do as good a job as ground flax. My other go to burger “glue” is nut butter. A quarter cup instead of the flax would be good. I use cashew if I don’t want the flavour to come through but in these I think any nut butter would work, even almond or peanut. I think you could add spicy refried beans to the mix as long as they aren’t wet. If they are drier and you don’t add a huge amount you probably won’t need to make any adjustments.If they are slightly wetter then adding some bread crumbs or flour would compensate. Hope that helps!
Heather Chism says
Made these tonight and they are amazing! These will be a staple in our house! I also added a little bit go hot sauce. Yummy!
A Virtual Vegan says
So glad you enjoyed them Heather! I bet the hot sauce addition was great. Right up my street!
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!
Debbie says
Ok. Thank you. Cooked dry white beans yesterday to make the white bean artichoke burgers for tonight. I also have dry black beans to make the black bean burgers for another night. I’m excited to see how they turn out! We are changing our diet to include more meatless meals. Thanks again!
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!