My Favorite Black Bean Burgers
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These black bean burgers are hearty, flavorful, and actually hold together without eggs or breadcrumbs. They are naturally vegan and gluten free, easy to make, and sturdy enough to cook, flip, and load up with toppings without falling apart.
Black bean burgers can be tricky. They either taste great but fall apart, or hold together but feel dry and bland. These burgers don’t have that problem.
They’re hearty, well seasoned, and sturdy enough to flip, stack, and actually eat like a burger. No eggs, no breadcrumbs, and no weird ingredients, yet the texture just works.
They’ve become my go to veggie burger when I want something filling, satisfying, and easy enough to make on a weeknight. Whether you’re plant based full time or just looking for a really good meatless meal, this is one recipe worth keeping on repeat.
Table of Contents
Why I Love These Black Bean Burgers
- Reliable: They hold together, flip easily, and don’t fall apart halfway through cooking, which honestly feels like a small miracle for a vegan burger.
- Flavor-packed: These aren’t bland, cardboard-y veggie burgers. Between the aromatics, spices, and mix-ins, every bite is savory, a little smoky, and genuinely satisfying.
- Weeknight-friendly: The prep is simple, the steps are straightforward, and once the patties are made, they cook up fast. Great for an easy dinner now or meal prep for later in the week.
Ingredients Needed
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.
- flaxseed egg – this will act as an egg and help hold the burger together! If you want, you can use a regular egg instead.
- 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!
Find the full ingredient list with measurements in the recipe card below.
How to Make Black Bean Burgers
Step 1: Cook the onion and garlic in a pan with oil until soft. Set aside and let cool slightly. Then, stir together the flaxseed and water in a small bowl and let it thicken while you prep everything else.
Step 2: Blend the oats in a food processor until they turn into a flour.
Step 3: Add most of the ingredients to the food processor and blend until the mixture comes together.
Step 4: Add the remaining beans and pulse just a few times so there’s still some texture.
Step 5: Chill the mixture in the fridge for about 30 minutes, then shape it into patties.
Step 6: Cook the patties in a nonstick skillet until golden on both sides and heated through. Serve however you like.
Tips for the Best Veggie Burgers
- Chill: Don’t skip the fridge time. Letting the mixture rest for 30–45 minutes helps the patties firm up so they’re easier to shape and less likely to fall apart when cooking.
- Pulse: When adding the final portion of beans, pulse just a few times. Leaving some whole pieces gives the burgers better texture and helps them hold together instead of turning mushy.
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!
I also love pairing traditional sides with these black bean burgers. Here’s what I would serve:
- Baked sweet potato fries or air fryer french fries – Can’t go wrong with burgers + fries!
- Healthy potato salad – This is my take on a classic potato salad… it’s so good.
- Classic broccoli salad – I upgraded my mom’s classic recipe for another favorite side salad.
- Easy fruit salad – Love adding in a fruit salad with my cookout meals.
- Vegan mac and cheese – For the ultimate nostalgia meal!
- Homemade Big Mac sauce – Ditch the usual ketchup and mustard for this better-for-you version of the iconic burger sauce.
How to Store Leftover Burgers
Fridge: Once cooked, black bean burgers will keep in an airtight container in the fridge for 3 to 4 days.
Freezer: For longer storage, these burgers freeze really well. Let them cool completely, then freeze on a tray until solid before transferring to a freezer-safe container or bag. If stacking, place parchment paper between the patties so they don’t stick. They’ll keep in the freezer for 1 to 2 months.
Reheating: To reheat, warm a frozen burger in the microwave, on the stovetop, or in the oven until heated through. You can freeze the burgers before cooking, but I find freezing them after cooking is easier and they reheat faster.
Frequently Asked Questions
You can prep the mixture up to a day in advance and store it covered in the fridge until you’re ready to shape and cook the patties.
Yes. You can bake them on a lined baking sheet until heated through and lightly golden, flipping halfway for even cooking.
They freeze very well! I recommend freezing them after cooking since they’re easier to handle and reheat quickly.
More Plant-Based Burgers and Sandwiches
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Black Bean Burgers
Ingredients
- ⅓ 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
- ⅓ cup fresh corn, or thawed frozen corn
- 1 Tablespoon chili powder
- ¼ 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.
- Storage: Cooked black bean burgers will keep in an airtight container in the fridge for 3 to 4 days or in the freezer for 1 to 2 months. To reheat, warm them in the microwave, on the stovetop, or in the oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Can I use an egg instead of flaxseed?
I haven’t tried it, but I think that would be just fine!! Let me know how it turns out if you try it.
Recipe calls for one can of black beans. How large is the can 15 ounces or 19 ounces?
Great question – 15 ounces.
i am obsessed wit veggie burgers! have to make these!
I love how delicious these look and how simple the ingredient list is! We enjoy bean burgers here on the regular!
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.
Yum! These black bean burgers look amazing!
I’m so excited to see vegetarian + gluten free recipes. It doesn’t seem like there’s much out there.
I also follow a gluten free diet due to some health issues I was experiencing. It has helped me tremendously. I would be interested in hearing your story and if you find it helpful with yours. Do you plan on sharing? Thanks!
Thank you for this! Vegan burgers from the frozen section can get so pricey. I love finding recipes I can make and freeze myself for nights that I really don’t feel like cooking.