• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Burgers

    Published: Jul 25, 2020 · Modified: Jun 27, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 104 Comments

    Vegan Black Bean Burgers

    JUMP TO RECIPE PIN WATCH VIDEO
    4.92 from 121 votes
    a vegan black bean burger in a bun

    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.

    top of bun being placed on top of a burger stack

    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.

    In this post:

    Jump to:
    • Are black bean burgers vegan?
    • Ingredients
    • How to make vegan black bean burgers
    • Success Tips
    • How do they taste?
    • Serving Suggestions
    • Storage, freezing & reheating tips
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews

    2 bean burgers in a bun

    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!

    Ingredients

    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.

    mashing black beans with a potato masher

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

    mashed black beans in a bowl

    Step 2 - Add the other ingredients.

    ingredients in a bowl

    Step 3 - Mix well with clean hands.

    mixing bean burger ingredients with hands

    Step 4 - Shape into patties.

    an uncooked burger patty in 2 hands

    Step 5 - Pan fry or bake.

    3 veggie burgers in a pan

    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!

    a double black bean burger stack in a bun with lettuce and avocado

    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 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
    black bean burgers topped with guacamole

    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

    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.

    Recipe FAQs

    Can they be grilled?

    Yes, as long as you squeeze them together really well and are very gentle with them. 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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    hands holding a large black bean burger

    Vegan Black Bean Burgers

    Author: Melanie McDonald
    4.92 from 121 votes
    Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy. They are satisfying, delicious and a tried & true reader favourite!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 14 minutes
    TOTAL TIME: 30 minutes
    Servings: 4 burgers

    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
    Prevent your screen from going dark

    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

    • Be sure to squeeze the patties together really, really well, and treat them very gently. I often cook mine on a grill pan then I don't have to worry as much about bits potentially breaking off when turning. 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

    Storage & Freezing
    • 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 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. 
    Nutritional info calculated without the optional oil and BBQ sauce

    NUTRITION

    Serving: 1burgerCalories: 129kcalCarbohydrates: 20gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 625mgPotassium: 387mgFiber: 9gSugar: 1gVitamin A: 174IUVitamin C: 9mgCalcium: 66mgIron: 3mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    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!

    Hungry For More?

    • Vegan Hamburger Helper
    • Kidney Bean Burgers
    • White Bean Artichoke Burgers
    • Spicy Chipotle Red Bean Burgers
    40.0K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Shelly says

      October 04, 2022 at 10:27 am

      5 stars
      I have used your recipe 6 times in the past 4 months, and it's one food that my family still gets excited about. The flavors are so fresh and vibrant. I have shared your link time and time again with family and friends. Thank you for the amazing recipe.

      Reply
      • Melanie McDonald says

        October 05, 2022 at 12:41 pm

        You're welcome Shelly. I'm so pleased you're enjoying them!

        Reply
    2. Amanda says

      January 18, 2022 at 1:21 am

      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.

      Reply
      • Melanie McDonald says

        January 18, 2022 at 10:54 am

        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/

        Reply
    3. Linda says

      January 06, 2022 at 5:01 am

      340 g canned black beans. Is 340 g drained or undrained? Thanks!

      Reply
      • Melanie McDonald says

        January 06, 2022 at 9:49 am

        drained

        Reply
    4. Marina says

      January 05, 2022 at 1:45 pm

      thank you, I managed to print the recipe.....

      Reply
    5. Marina says

      January 05, 2022 at 12:01 pm

      5 stars
      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....

      Reply
      • Melanie McDonald says

        January 05, 2022 at 12:05 pm

        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.

        Reply
    6. Annie says

      October 11, 2021 at 3:40 pm

      5 stars
      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

      Reply
    7. Kae says

      August 06, 2021 at 4:12 pm

      5 stars
      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!!!!

      Reply
    8. Julie says

      June 19, 2021 at 1:10 pm

      4 stars
      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?

      Reply
      • Melanie McDonald says

        June 19, 2021 at 2:37 pm

        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!

        Reply
    « Older Comments

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.