My Favorite Black Bean Burgers
Published Jun 28, 2021, Updated Oct 28, 2021
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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!
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!
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.
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:
- Baked Sweet Potato 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!
How to Cook Black Bean Burgers
I prefer to cook these bean burgers on the stovetop, 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
- Cook burgers according to the recipe below.
- Let the burgers cool completely on a baking sheet/tray.
- Once cool, plate the full tray in the freezer for 2-4 hours, until burgers are frozen solid.
- 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.
- 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!
More Plant-Based Burgers and Sandwiches
- Black Bean Sweet Potato Burgers
- The Best Tempeh Veggie Burger
- Curried Pumpkin Black Bean Burgers
- Vegan Crab Cakes
- BBQ Jackfruit Sandwiches
Easy Black Bean Burgers
- 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.
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.