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.
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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.
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.
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!
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
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
Yes, as long as you squeeze them together really well and are very gentle with them. Cooking times are included in the recipe below.
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.
Recipe
Vegan Black Bean Burgers
Author:WATCH HOW TO MAKE IT
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, brush with oil if using, then bake them in the oven at 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
- 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.
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NUTRITION
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!
Roger says
Do you have an air fryer recipe as I don’t use any oil to cook with.
Jose Assuncao says
Regardless of its flavor and its nutritional value, it is a piece of de art. I would spend several minutes contemplating it before I crave my teeth in it. Great presentation. Congratulations.
Andrea says
I’m excited to try this! My partner hates cilantro, though. Any suggestions for if I skip the cilantro—should I replace it with something else?
Melanie McDonald says
You can omit it or use some parsley instead. Hope you enjoy them!
Glenn says
Just made these burgers tonight. They were delicious, and unlike other homemade black-bean burger recipes I've used these did not self-destruct and fall apart in the skillet while cooking. I grilled them in a Lodge cast iron grill-skillet over a medium-low fire. I made the exact recipe proportions. However, I divided the mixture evenly in half, which yielded two larger patties (6 oz each). Because of their size I cooked the patties for 8 minutes a side. I also added my own dry spice blends to the mixture. All in all, I think I have found my favorite homemade black bean burger here, and I will be making these again soon for my wife and I to enjoy. Next time, a double or triple batch, smaller portions and some for the freezer. I may bake them next time, too, just to compare. Or not. ;-) These are really, really good burgers! Thanks, Mel!
Tricia says
I made these burgers yesterday. I tripled the recipe. I usually make adjustments to recipes. However, I followed your recipe exactly as is. I baked mine. They were delicious. My husband ate 2 yesterday and 2 today. This is a keeper. Thank you for sharing.
Melanie McDonald says
So pleased you both enjoyed them Tricia, and thanks for taking the time to leave a review!
Nikki says
Just made these and I had two!!! Saving the recipe for the future. Amazing! Delicious! I had a bean burger from a local vegan spot yesterday for dinner that’s known for their burgers and this topped it tbh. Also better than the yucky beyond meat stuff. Mine were a little soft, but I forgot to firm them up in the fridge. My question is, to make them a little firmer should I refrigerate for 15 and squeeze the beans out of the can so they have like no liquid in them?
Melanie McDonald says
So pleased you enjoyed them! The 15 minute mixture resting time in the fridge is super important in this recipe, otherwise the ground flax doesn't have time to do it's stuff (it absorbs excess moisture and "glues" everything together). If you skipped that step that's probably why they were a little soft.
You don't need to squeeze the beans. Just drain them through a sieve/colander and be sure to give it a really good shake so you get all the liquid out. Hope that helps!
Allison says
Do you think it would work with a hempseed/flax/chia combo?
Melanie McDonald says
Is it ground? You definitely don't want whole flax or chia seeds in your burgers. Been there. Done that. Not pleasant 🤣
If it is ground, then it might be ok. It depends on the percentage of flax and chia. Hemp seeds don't have the same qualities and won't absorb moisture and "glue" the burgers together.
To be sure of a great result though, I recommend following the recipe exactly.
Sherry says
Absolutely fantastic! Better than any restaurant or store bought one!!
I needed to use up flaxseed meal so that's why I tried this recipe. It was very easy to do. I did rinse my black beans to get rid of all the goop fr the can and then mashed by hand w a fork. I decided to try majing them much thinner because I don't like thick burgers (made of beef or beans - sorry, not vegan) so I ended up with 6 patties. I baked them on parchment paper. I did have to bake them about 20 minutes before I could flip them because they were still pretty wet. Then another 10-15 min. The edges were a bit golden, but center was moist. Instead of flipping them w/ a spatula, I picked up one end of the parchment paper and flipped it onto the other. Worked well since I only cooked two and froze the rest. I will definitely be making these again. (I'm not a big fan of barbecue sauce so I didn't use it.) I'm celiac so I put them on corn tortillas and topped with avocado, tomato, and a little bit of a cilantro avocado dressing. They're versatile enough that you can easily change out toppings / sauces to suit everyone's taste. Yum!
Don says
I tried this black bean burger for the first time, and I m so pleased on how they turned out. They are delicious.
Shelly says
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.
Melanie McDonald says
You're welcome Shelly. I'm so pleased you're enjoying them!
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
great recipe!
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!