My Favorite Black Bean Burgers

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These easy black bean burgers are loaded with flavor, easy to make and hold together super well! The perfect bean burger!

Plant-based bean burgers are one of my favorite quick and easy meals. I’ve made so many different varieties with every type of bean, grain and veggie you can imagine and while I’ve liked all the bean burger recipes I’ve posted here on EBF previously, I think I’ve found my absolute favorite bean burger to date!

Black bean burger on a bun with lettuce, tomato, onion, ketchup, mustard and pickles.

A Bean Burger That Holds Together

The most exciting part (for me at least) is that these black bean burgers holds together really well. Making a flavorful bean burger is easy — it’s the texture that’s the hard part, especially when you’re trying to meet specific dietary needs. These burgers have no egg or bread crumbs so they’re vegan and gluten-free, yet the patties stay together perfectly. I consider that a win!

Ingredients to make black bean burgers with labels including beans, veggies, oats and spices.

Here’s What You Need

The ingredients for these black bean burgers are really simple!

  • black beans – I used canned black beans, but feel free to cook your own from dry beans.
  • yellow onion and garlic clove – sautéed onion and garlic add so much flavor to these burgers.
  • olive oil – just a little healthy fat to sauté with.
  • flaxseed egg – mix 1 tablespoon of ground flaxseed with 2 tablespoons of water and set aside so it can thicken. This will act as an egg and help hold the burger together!
  • old fashioned rolled oats – instead of breadcrumbs we’re using rolled oats to help bind the burgers together. 
  • low sodium tamari or soy sauce – adds a delicious, rich and salty flavor to the burgers. 
  • ketchup or tomato paste – another flavor component! Ketchup will make the burgers a tad sweeter, but either option works.
  • pepitas – aka pumpkin seeds. Adds healthy fats and a little texture to the burger. 
  • fresh corn – you can also use frozen corn just make sure you thaw it first. The hint of sweetness that the corn adds is perfect!
  • chili powder – the only spice we’re adding because it gives the burgers plenty of spice.
  • fresh parsley – I love the addition of fresh herbs to this burger – it really elevates the flavor!
  • optional flavor additions: hot sauce and cayenne pepper. Both of these options are great if you like a little spice. I personally love the heat these add, but don’t use them when I’m making these burgers for the family.
tip!
Use low sodium tamari to make these burgers gluten-free. It tastes very similarly to soy sauce but is made without wheat or gluten. 
Four process photos showing how to make black bean burgers by pulsing oats, adding veggies and beans and then shaping into burger patties.

How to Serve Black Bean Burgers

I served the burgers over spring mix topped with my corn and avocado salad. Oh man, this combo was absolutely delicious! Isaac, who is a beef burger (with a bun) kind of guy, loved this meal and kept raving about how amazing the bean burgers were. I consider that a win!

If you want to serve these burgers up like a traditional burger, simply add the cooked burger on a bun and top with your favorite burger toppings – mustard, ketchup, lettuce, tomato, onion, avocado and/or pickles. Just use what you like!

What to Pair with These Burgers?

I love pairing traditional sides with these black bean burgers. Here’s what I would serve:

Two black bean burgers frying in a pan.

How to Cook Black Bean Burgers

I prefer to cook these bean burgers on the stove top, but they hold together well so you can definitely throw them on the grill as well. I would just put them on the top rack and cook for about 5-7 minutes. You’re honestly just warming them up because all of the ingredients are already cooked!

How to Store Leftover Burgers

Cooked black bean burgers will keep in the fridge for 3-4 days and up to 1-2 months in the freezer.

How to Freeze Black Bean Burgers

  1. Cook burgers according to the recipe below.
  2. Let the burgers cool completely on a baking sheet/tray.
  3. Once cool, plate the full tray in the freezer for 2-4 hours, until burgers are frozen solid.
  4. At this point you can place all the burgers together in a freezer-safe, airtight container or storage bag. Place a piece of parchment paper between the patties so they don’t stick together, if desired.
  5. When you’re ready to enjoy, just reheat the frozen burger in the microwave for 60-90 seconds, on the stove-top for 5-7 minutes (flipping halfway) or in a 350°F oven for about 8-10 minutes (flipping halfway), just until the burger is warm throughout.

You can also freeze these black bean burgers before cooking, but I find it easier to freeze them once cooked! The patties aren’t as sticky to handle and the pre-cooked burgers heat up faster!

Black bean burger on a bun with lettuce, tomato, onion, ketchup, mustard and pickles.

More Plant-Based Burgers and Sandwiches:

Easy Black Bean Burgers

4 from 32 votes
These vegan black bean burgers are loaded with flavor, easy to make and hold together super well!
Black bean burger on a bun with lettuce, tomato, onion, ketchup, mustard and pickles.
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 45 minutes
Total Time 2 hours
Servings 5 burgers

Ingredients

  • 1/3 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 1 Tablespoon flaxseed + 2 Tablespoons of water
  • 1 cup old fashioned rolled oats
  • 1 15 oz can black beans, drained and rinsed (divided)
  • 1 teaspoon low sodium tamari or soy sauce
  • 1 Tablespoon ketchup or tomato paste
  • 2 Tablespoons pepitas
  • 1/3 cup fresh corn, or thawed frozen corn
  • 1 Tablespoon chili powder
  • 1/4 cup fresh parsley
  • 1 teaspoon hot sauce, optional
  • cayenne pepper, to taste (optional)
  • Whole grain burger buns
  • Toppings of choice: , lettuce, tomato, red onion, avocado, ketchup, mustard, etc.

Instructions
 

  • Sauté the onions and garlic in olive oil for about 5 minutes, until the onions begin to soften. Remove from heat and let cool.
  • Place flaxseed and water into a small bowl and whisk to combine. Set aside.
  • Place oats in your food processor and process into oat flour. Then add remaining ingredients: half of the black beans, the garlic and onion mixture, the flaxseed egg, tamari, ketchup, pepitas, corn, chili powder, parsley, hot sauce and cayenne pepper into the food processor with the oats. Process until well mixed. Add remaining beans and pulse the machine until they’re combined into the mixture but not overly processed. You want a little texture.
  • Place mixture in the fridge for 30 to 45 minutes to set up a bit, then shape into 5 patties. I used a 1 cup measuring cup to “cut” the burgers into a perfectly round shape. You can use a peanut butter jar lid or a large cookie cutter for this too. Or just use your hands if you’re not too concerned with the shape.
  • To cook the burgers, spray a little cooking spray into a non-stick skillet over medium heat. Cook each patty for about 7 minutes on each side or until the inside of the burger is hot and the sides have turned golden brown. 
  • Serve on burger bun with toppings of choice. I like sliced red onion, lettuce, tomato, avocado and ketchup.  

Notes

  • Reminder: Don’t forget to process the oatmeal into oat flour prior to adding the other ingredients and don’t skip refrigerating the bean burger mixture before forming into patties. Both of these steps are essential for getting the perfect texture.

Nutrition

Serving: 1burger Calories: 208kcal Carbohydrates: 32g Protein: 9g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 443mg Potassium: 337mg Fiber: 9g Sugar: 3g
Course: Lunch/Dinner
Cuisine: American
Keyword: black bean burgers

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    25 comments
    1. Elaine
      June 28, 2021 AT 8:45 am

      Can I use an egg instead of flaxseed?

      1. Brittany Mullins
        June 28, 2021 AT 7:03 pm

        I haven’t tried it, but I think that would be just fine!! Let me know how it turns out if you try it.

    2. Pat
      May 3, 2019 AT 9:21 pm

      Recipe calls for one can of black beans. How large is the can 15 ounces or 19 ounces?

      1. Brittany Mullins
        May 3, 2019 AT 11:22 pm

        Great question – 15 ounces.

    3. athleticavocado
      October 20, 2014 AT 3:11 pm

      i am obsessed wit veggie burgers! have to make these!

    4. Ceara @ Ceara’s Kitchen
      October 19, 2014 AT 2:17 pm

      I love how delicious these look and how simple the ingredient list is! We enjoy bean burgers here on the regular!

    5. Janet Delaney
      October 18, 2014 AT 7:53 pm

      These burgers are the absolute best. Next time I am going to double the recipe and freeze some so I have them on hand. Thank you.

Parchment paper lined with protein balls.

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