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 not a time we love being in the kitchen, but these Vegan Black Bean Burgers are worth making an exception for and are so easy to make you won't even sweat.
Pop them in a bun, top with all the things, and you're done. May I suggest a burger in one hand and a nice cold bevvy in the other? This is how summer dreams are made.
Mel x
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 eggs 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 are 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 a 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 a 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 are, 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 outside 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 like 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 onion, caramelized onions, or onion rings
- crumbled vegan feta cheese
- vegan cheddar cheese slices
- creamy sriracha sauce, guacamole, or green sauce
- salsa, pickles, jalapenos, or habanero hot sauce
- avocado dressing
- grilled pineapple
- BBQ sauce
- vegan coleslaw
- sauteed mushrooms
Side 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 grams) canned black beans , 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 fine sea salt , plus more to taste
- ¼ teaspoon black 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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Teresa says
Question - once I make them, do they reheat well in a microwave? I make lunch for both myself and my spouse to take to work, but the only appliance is a microwave. Please let me know, thanks!
Melanie McDonald says
Sorry, I've never tried reheating them in a microwave.
Catherine Tratt says
love this recipe. my favourite burger recipe. thank you
Miri says
These burgers were easy to make and very tasty, I managed to shape them into nice patties, however, as they cooked they spread and were very crumbly to eat, not sure where I went wrong but I enjoyed eating them.
Thank you
John Smith says
Why is there so much salt in all your recipes? As. Trained nutritionist I find this overuse of salt very worrying. Have you any ideal of the health implications
Melanie McDonald says
My recipes are tested thoroughly and use the optimum amount of seasoning for the very best flavour. There is half a teaspoon of salt in the entire recipe and it feeds 4 people so it's hardly excessive. As a trained nutritionist you should know that it's possible to adjust the salt in a recipe to suit your individual needs/tastes. Or of course simply don't make my recipes if you don't like them.
Janet Van Wormer says
These are amazing and so delicious! I have already made my 3rd batch. They freeze so well, don't forget to put parchment paper between them if you are going to freeze them. I have just eaten them as an entree and not used a bun. Delicious!
Melanie McDonald says
So pleased you're enjoying the recipe, Janet and thank you for leaving a review. It's much appreciated!
JoAnne says
They don’t stick together very well
Sonya says
Just made these and although the flavor is there they were very mushy on the inside with just 1/4 cup of bread crumbs. Will wait until they cool and add more and finish baking in the oven. I added oil which was probably not the best idea. Other wise they are good.
Bea says
Easy to make and delicious! Bonus no food processor required. 🙂
MR says
I already had a go-to black bean burger recipe (which also contains sweet potato) but I'm so glad I tried these. They're just as good as the recipe I've been making for years, but a little different. I followed the recipe exactly but found that the mix was a bit wet even after refrigerating, so I added about 1/3 cup of gluten-free breadcrumbs before frying. Delicious.
Maria says
These were the best! Definitely a keeper. Can’t wait to share. Thank you 😊.
rachel says
Good burgers. I baked a bit longer to get a bit more crispy on outside. Served on a whole wheat wrap with arugula, tomato and a tad bit of onion.
Geri says
These are delicious!! Not sure what I'm doing wrong. 8 minutes per side still yields soggy centers. My beans are dry. I'm going to try oven first then frying. I have been placing a lid over the fry pan to trap in the heat but that doesn't seem to help. The flavor is GREAT!! I've been putting them on top of a salad.
Cinde Little says
We loved the flavour of these burgers, thanks!
Margaret Marean says
These are delicious. I didn't use the oil.
Candy says
I’ve got to admit I was skeptical that these would be any good, I thought they might fall apart. VERY pleasantly surprised. I followed the recipe closely and they were perfect. Add or subtract seasoning to your taste. LOVE it!
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!