These easy vegan black bean burgers are healthy and flavorful. Made with black beans and simple ingredients, they’re quick, delicious, and won’t fall apart! Perfect for the grill.
What do we want? Black bean burgers!
How do we want them? Not falling apart and actually tasting good!
Let's be real: most black bean burgers either fall apart or taste like sadness. But not these. These easy vegan black bean burgers are the real deal.
Listen, we've all had our fair share of homemade veggie burgers that either crumbled like dry sand or tasted like a sad bean loaf.
That’s why I rolled up my sleeves, got a little messy in the kitchen, and came up with what I honestly believe are the best vegan black bean burgers you'll ever try. And stupid simple!
They're easy, hearty, hold together like champs, and come together with simple ingredients you can find at just about any grocery store. Even that sketchy one down the street with prison lighting.
Why you’ll love these vegan black bean burgers
- They’re made with wholesome, fresh ingredients like black beans, spices, and flax eggs.
- You don’t need fancy gadgets. Just a large bowl, a potato masher, and your lovely hands.
- They can be baked, grilled, or even tossed into the air fryer.
- Holds together (yes, even the first time you make them)
- Delicious with all your favorite toppings
- Perfect for meal prep and storing for later in an airtight container or freezer bag
Want more veggie burgers? Check out my BBQ Sweet Potato Burgers!
Ingredients you’ll need
Here's your detailed ingredient list. And good news? There’s nothing wild or hard to pronounce. We're keeping it humble and homemade here.
- Black beans: the star of the show
- Ground flaxseed + warm water: our plant-based egg substitute, also called "flax eggs"
- Bread crumbs (panko or regular): for binding and texture
- Garlic powder, smoked paprika, cumin, onion powder, and chili powder: these bring the great flavor you’ve come to know and love
- Soy sauce: adds that magical umami depth
- Optional: BBQ sauce for brushing or a splash of adobo sauce if you're feeling bold and spicy
How to make the best vegan black bean burgers
This easy black bean burger recipe is low-fuss and super satisfying. Here's how to do it!
- Make your flax egg: In a small bowl, mix the ground flaxseed with warm water. Stir it up and set it aside. It'll thicken up into something magical.
- Prep the black beans: Microwave your black beans in a large bowl for about 1 minute to soften them slightly. Then grab your trusty potato masher (or a fork) and go to town. You want them mashed but not pureed; leave some texture for a nice bite.
- Mix it all together: Add your spices, including smoked paprika, garlic powder, chili powder, cumin, and a pinch of black pepper. Stir in the soy sauce, flax egg, and bread crumbs. Mix it well until a thick black bean mixture forms. If it's too wet, add more bread crumbs.
- Form the patties and bake: Scoop out ⅓ cup of the burger mixture and form into patties. You should get about 4-5 black bean burger patties. Bake at 375°F for 15 minutes. Flip and bake for another 15-20 minutes, or until firm.
NOTE: Want a little crisp? Toss them on a skillet over medium heat or throw them in the air fryer for about 4-5 minutes per side.
Pro tips for the best vegan burgers
If you’re going to make this recipe, make sure to follow these tips!
- Make ahead: Mix your burger base in a large bowl, cover with plastic wrap, and refrigerate up to 48 hours.
- Grill-friendly: Let the mixture chill first; it firms up and holds together better on the grill.
- Add-ins: Consider adding some pinto beans, brown rice, or even red peppers to switch it up next time.
- Get saucy: Brush on vegan barbecue sauce before baking for an extra flavor kick.
- Extra texture: A spoonful of quick oats or crushed whole wheat crackers can sub in for bread crumbs.
Favorite toppings & serving ideas
These burgers are like a blank canvas ready to be smothered with your favorite toppings. Here are some of my go-tos:
- Vegan mayo, lettuce, crunchy red onion, and a juicy slice of tomato
- Garlic parmesan mayo or sriracha mayo
- Avocado, caramelized onions, or easy pickled veggies
- Pair with sweet potato fries, a green salad, or crispy oven-baked French fries for the win
Storing & freezing
These homemade black bean burgers are freezer gold. Here’s how to keep’em:
- Refrigerator: Store leftover burgers in an airtight container for up to 5 days
- Freezer: Freeze uncooked patties on a baking sheet lined with parchment paper, then transfer to a freezer bag. Cook straight from frozen!
- Reheating: Air fry, bake, or pan-fry until heated through
Frequently asked questions (FAQs)
Yes! Simply swap the breadcrumbs for gluten-free breadcrumbs or pulsed oats.
You bet. Toss all the ingredients in a food processor and pulse a few times for a quicker mix, but don't overdo it or you'll lose the texture.
Sure! Pinto beans or chickpeas work well. Just note that the flavor and texture will be a little different.
Yes, but I suggest chilling the mixture first so the patties firm up. Then grill over medium heat about 4-5 minutes per side.
Absolutely. These make an easy weeknight dinner and are great for personal consumption or feeding the whole family.
For sure! Try crumbling one over a green salad, stuffing into a wrap, or serving with sweet potatoes on the side.
More than just a good vegan burger
These aren't just any black bean veggie burgers. They're hearty, satisfying, and seriously the best black bean burgers I've made.
Whether it's your first time making homemade black bean burgers or your second time because the original recipe finally won your heart, this one's a keeper.
Even my "Where's the beef?" friends admitted these had a nice texture and great flavor. The best thing? They didn't fall apart. Yes, miracles do happen.
Make these Easy Vegan Black Bean Burgers!
So now it's your turn. You've got the full instructions, the recipe card, and all the tips. Go make these easy vegan black bean burgers and tell me what you think! Snap a pic, tag me on social, and show off those buns. (Burger buns… let's be clear.)
Leave a comment below with a star rating. You can also check out my Facebook page, Instagram page, or Pinterest for recipe saving ideas.
The recipes are free, but donations and tips are welcome to help keep this site running. Thanks for all you do!
CLICK here to donate and show your support!
The Easiest Vegan Black Bean Burgers
These easy vegan black bean burgers are healthy and flavorful. Made with black beans and simple ingredients, they’re quick, delicious, and won’t fall apart! Perfect for the grill.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4–5 burgers 1x
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 can (15-ounce) of black beans, drained and rinsed (low-sodium or no salt added)
- 1 Tablespoon ground flax seeds + 2 ½ Tablespoons of warm water
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ cup panko bread crumbs (whole wheat, panko, etc.)
Suggested Toppings
- cashew mayo
- sliced avocado
- salsa
- lettuce, tomato, onion, and pickles
Instructions
Prep the oven: Preheat the oven to 375˚F and line a baking sheet with parchment paper.
Make Your Flax Egg: In a small bowl, mix the ground flaxseed with the warm water. Stir it up and set it aside. It'll thicken up into something magical and wonderful.
Prep the Black Beans: Microwave your black beans in a large bowl for about 1 minute to slightly soften them. Then grab your trusty potato masher (or a fork) and go to town. You want them mashed but not pureed-leave some texture for a nice bite.
Mix It All Together: Add in the smoked paprika, garlic powder, chili powder, cumin, and a pinch of black pepper. Stir in the soy sauce, flax egg, and bread crumbs. Mix it well until a thick black bean mixture forms. If it's too wet, add more bread crumbs. If it’s too dry, add a small amount of water.
Form the Patties: Scoop out ⅓ cup of the burger mixture and form into patties. You should get about 4-5 black bean burger patties.
Bake or Cook: Place patties on a baking sheet lined with parchment paper. Bake at 375°F for 15 minutes. Flip and bake for another 15-20 minutes, or until firm.
Note: Want a little crisp? Toss them on a skillet over medium heat or throw them in the air fryer for about 4-5 minutes per side.
Notes
Storage: Store leftover black bean burgers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze uncooked patties on a parchment-lined baking sheet, then transfer to a freezer bag. Cook from frozen or thaw before reheating.
Grilling: Chill the burger mixture first for firmer patties.
Gluten-Free: Use gluten-free bread crumbs or quick oats.
Flavor Boost: Brush with BBQ sauce before baking or add a splash of soy sauce to the mix.
Pan-Fry/Air Fryer: Cook over medium heat or air fry 4-5 minutes per side for a crispy finish.
Nutrition
- Serving Size: 1 burger
- Calories: 134
- Sugar: 0.5 g
- Sodium: 9.9 mg
- Fat: 1.7 g
- Carbohydrates: 22.9 g
- Fiber: 8 g
- Protein: 7.5 g
- Cholesterol: 0 mg
First time and it was easy and delicious. Thank you.
These burgers were so good and so easy to make! These will definitely be in our dinner rotation.
So tasty! Can we freeze raw and cook from frozen state? Cook before air frying? Also has anyone left out the Soy sauce to reduce the sodium? Will definitely make again.
The black bean burgers were better than others I have bought at restaurants. One thing that might have made it even better – the ingredient list included onion powder, but no chili powder. However, the instructions had no mention of onion powder and instead referenced chili powder, so I threw in a little of each. You might want to clarify or somehow edit. It was still a good recipe and I had everything in my pantry. Thanks!
These are absolutely fantastic and so easy!!! The texture is perfect. Someone else in the comments recommended topping them with Chipotle Sauce (found near the BBQ sauce in the store) and that suggestion was spot on!! My super picky daughter ate 2 of them the first night. My ONLY suggestion would be to just save yourself the effort of making them 2 nights in a row (because you will definitely WANT to!), by doubling this recipe right off the bat 🙂 Thank you so much, Shane!!
Hi. Can I use egg replacer to hold it all together instead of the flax? The oils in flax should not be heated; the composition changes, producing a harmful effect. Thank you. I am looking forward to making these black bean burgers.
Sure, egg replacer will work.
These really are the easiest, best black bean burgers!!! I don’t know why it took me two years to actually make a black bean burger after I decided I needed to. I should have just trusted a long time ago that your recipe would be super easy and turn out perfectly. They always do! You are the best, Shane!!!!
I feel like I start every review with WOW but seriously I mean WOW! I have eaten and made a lot of vegan burgers over the years but these were the easiest and we loved them. I froze a bunch and as soon as I make more hamburger buns I will be eating another one. By the way the cashew mayo was amazing. I used to be a mayo fan but refuse to buy the junk so it was great to have it again.
Can I use an egg instead of flax? (Not vegan here). Thanks!
Yes, you can…but let it be clear I am not endorsing it 😁
These are my favorite burger! I’ve made them several times and they are always delicious. I made them larger last time (used a 1/2 cup measure) and wow! So good. Thanks Shane!
Thank you!!!
This burger was delicious today for lunch, along with your Creamy Vegan Coleslaw. Thank you for another winner!
Very good! And super easy! I made these along with your french fries and it’s magic that only a Shane & Simple recipe can accomplish. LOL! I’ll be making your veggie-based cheese sauce to go with chili fries tonight.
Do you bake them first then grill? Or can you put them directly on the grill aftermaking them?
I like to bake them first then grill.
Like many others, I LOVE how these do NOT crumble and fall apart! Really easy and I just donned disposable gloves and smooshed everything together like meatloaf instead of using a mashing utensil. Super easy with the warm beans. These burgers are perfect with a baked potato with olive oil and rosemary for my Daniel Fast. Oh, how I wish I would have had an avocado to top my burger with! I’ll plan better next time 😉 , Thank you, Shane!
I haven’t even tried these yet, and I know they’re gonna be delicious. I was disappointed with my last recipe from my book.
Hope you enjoy them!
So easy to make; very solid and very tasty.
Okay! This is the FIRST vegan burger I’ve made or ate that hasn’t been mushy inside and or has fallen apart! I just made another batch and doubled it. So good with your bar-b-que sauce on it! I also just made the second batch of Healthy broccoli cauliflower salad. That Creamy Cashew Mayo is delish!! (How many exclamation marks can I use?) I’ve got the Vegan buffalo Cauliflower Wings in the oven right now and can’t wait to try those out. I’m so grateful that I listen to Rip Esselstyn’s pod cast. You are the BEST.
Anna, thank you so much and this whole thing made me smile. Exclamation marks aren’t necessary, but if you wouldn’t mind clicking the stars I’d really appreciate it:) Blessings.
This recipe is my go-to burger recipe. I love how they do not fall apart. I want to make them when we go camping this weekend, but my daughter-in-law does not like mushrooms. Can I just omit them or should I add something in their place? Thanks!
Hi, Laurie! This recipe does not contain mushrooms so yes, you can leave them out:)
Oh my gosh!!! Sorry! We are going camping, and I have looked at sooooo many recipes to figure out things we will all like. I do love these burgers!!
Mine came out kind of mushy! But, I didn’t read all the way thru about putting fridge for an hour or so before baking. Darn! Next time will be better. I made the Mayo no that was good.
I want to try everything you make. Love to watch your lives. You are just so natural and easy going. Good luck with your book! I’m sure it will sell like hotcakes!
Thank you, Judy!
Mine turned out very dry. Any advice?
When you make them again add a little water or soy sauce for a little moisture.
These are the easiest burgers I’ve ever made. They taste great, and they didn’t fall apart! I made them with panko, but I’m going to try try the oatmeal suggestion next time.
You note that we can replace the table salt with tamari…but the recipe does not list salt as an ingredient???
It’s an “optional” ingredient and based on preference and taste.
These are so tasty! I added some chipotle sauce to mine so I ended up needing to add more panko (just a heads up for anyone wanting to try this), highly recommend-adds a nice kick and some extra smokiness to the burgers! These are so so good and incredibly simple! They hold together really nicely for cooking and stay together on your burger buns while eating too! This might just be my new go-to burger recipe!!
Thank you so much, Sarah…and def going to add some chipotle. LOVE…IT!
Thank you for a great recipe. Can I bake this in a air fryer? If yes, could you please recommend setting(e.g, temperature, time,) Thank you!
Yes, you can. I would start at the regular temperature but check it every 10 minutes.
Do these burgers hold together well?
Yes.
These were so easy to make and they turned out great! I made mine in hotdog bun shape because that’s what I had! Thank you, Shane!
Awesome! Thank you.
In your description about freezing these burgers, you said “The black bean burgers are extremely freezer friendly and you can freeze them cooked or uncooked. You will need to thaw frozen cooked black bean burgers before being reheated, but pre-cooked burgers can be cooked frozen.” I’m confused–do you mean you need to thaw cooked burgers before reheating, but uncooked burgers can be cooked from frozen? Just trying to clarify what you meant.
Thanks.
I’ll rephrase, but yes, exactly what you said:)
Thank you for clarifying!
When do you add your flax egg mixture?
Sorry about that. Just fixed the post. It gets added with the bread crumbs.
Looking for a quick and delicious plant-based burger you can throw together that tastes great? These quick and easy vegan black bean burgers are simple, delicious, and healthy.
I made the black bean burgers for the second time this morning – doubled the recipe this time! I put some in the fridge after and some I freeze. I eat some on a bun with all the toppings. Some I eat as the entree with barbecue sauce and a baked potato and veggies. Very good.