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.
What do we want? Black Bean Burgers! How do we want them? We just want a recipe that doesn’t fall apart and suck!
Ladies and gentlemen, meet your new favorite black bean burger recipe. It’s full of flavor, easy to make, inexpensive, and easily made gluten-free. Oh, it doesn’t fall apart or suck.
I find most people are disappointed in veggie burgers because they want them to be like regular burgers. There’s a reason they’re not like regular burgers…it’s because they’re not! So, if that’s what you’re expecting you will be disappointed.
But, if you’re looking for flavor and something you can take off a grill and stick between a bun you’ve come to the right place.
This wholesome combination of black beans and spices makes these vegetarian burgers super tasty and satisfying. And, they’re excellent for your oven or grill. Let’s make them!
Table of Contents
Vegan Black Bean Burger Ingredients
One of the best things about this recipe apart from its simplicity is the fact it is extremely practical. It uses very basic and wholesome ingredients found at any local grocery store.
- Beans: use low-sodium or no salt added black beans.
- Flax: ground flaxseed is a great egg replacement. It helps the patties stay together and not fall apart when you bake them.
- Panko Bread Crumbs: bread crumbs combined with the flax egg help the burgers bind and create a firm texture.
- Spices: ultimately, this is up to you. I used smoked paprika, garlic powder, onion powder, and cumin. But, tailor this recipe to suit your tastes.
How To Make The Easiest Vegan Black Bean Burgers
Start by preheating your oven to 375˚F and line a baking sheet with parchment paper.
Make a flax egg by combining the ground flax and warm water and stirring until well combined. Set aside and begin preparing the black bean burgers. This will help to keep everything from falling apart.
Microwave black beans in a large bowl for 1 minute to soften them just a bit. You can eliminate this step but I like working with soft beans.
Add the smoked paprika, garlic powder, onion powder, and cumin. Then use a potato masher or fork to mash the black beans until they are finely mashed.
Add in the bread crumbs along with the flax egg and mix until everything is well combined.
Using a ⅓ cup measuring cup begin forming the burger patties. I was able to get 4-5 burgers from the mixture.
Place the patties on the lined sheet pan and bake for 15 minutes. Flip the burgers and bake for another 15-20 minutes, or until they are browned and firm.
Serve the black bean burgers on a whole grain bun with your favorite toppings and condiments like my easy Cashew Mayo, lettuce, and tomato.
Enjoy!
Recipe Tips and Suggestions
Play with the flavor and seasonings. Consider this recipe a simple road map and starting base for delicious veggie burgers. Get creative and feel free to use your favorite spices. A few of my favorite flavors are cilantro, oregano, and basil.
Get saucy. Lightly brush the burgers with BBQ sauce or sriracha while cooking to add another level of flavor to these burgers.
Set your black bean burger mixture in the fridge. I like to let it sit in the fridge for up to an hour before cooking the burgers. It’s not necessary but the mixture firms up nicely. This is good if you want to grill them or the mixture seems a little wet.
Pan fry or grill your black bean burgers after baking. If you’re like me, I like a nice char on my veggie burgers. Toss them on the grill or in a hot nonstick skillet for about 3-4 minutes per side. Very nice.
Make ahead. This recipe is excellent for making ahead of time. You simply put the mixture together in a large bowl, cover it, and store it in the fridge for up to 2 days. You can also pre-make the patties, lay them out on a baking sheet lined with parchment paper, cover, and store them the same way.
Get umami with it! Umami is one of the five basic tastes and it’s usually described as the savory characteristic of broths and cooked meats. But, you can also add that essence to veggies and plant-based foods very easily. Skip the table salt and use a splash of low-sodium soy sauce or tamari to the mixture.
Do I have to use bread crumbs? The short answer is “no.” If you are gluten-free one option is oats. They are my go-to for replacing bread crumbs. Toss them into a food processor and pulse them a few times making coarse oat flour. It works very well.
Black Bean Burger Serving Suggestions
Once you’re ready to crush these amazing black bean burgers fix’em up good! I like a generous spread of cashew vegan mayo, lettuce, tomato, and pickles on a toasted whole-grain bun. Amaze…balls! A few of my other favorite toppings are my vegan sriracha mayo and easy pickled veggies with jalapeños! Talk about kickin’!
Let’s talk about side dishes! These burgers go well with this healthy Summer Squash Sauté or Tomato Cucumber Salad and make for an incredibly full meal. But, here is a killer list of other healthy vegan side dishes that are great for dinner at the table or cookout:
- Vegetarian BBQ Baked Beans
- Healthy Broccoli Cauliflower Salad
- The Best Vegan Potato Salad
- Creamy Vegan Coleslaw
- Easy Three Bean Salad
Lastly, we can’t forget about french fries because as we all know they were made for burgers. I love these oil-free sweet potato fries from Faith at the Conscious Eater. My Crispy Baked Cajun Fries, Oil-Free Oven Roasted Potatoes, or Crispy Vegan Hasselback Potatoes are awesome options as well.
Storing and Freezing
- Refrigerator: Place leftover cooked black bean burgers in a covered container and store them in the fridge for up to 5 days.
- Freezer: The black bean burgers are extremely freezer friendly and you can freeze them cooked or uncooked. You will need to thaw cooked burgers before reheating, but uncooked burgers can be cooked from frozen
More Veggie Burger Recipes
- Barbecue Sweet Potato and Chickpea Burgers
- Mediterranean Bean Burgers by Dreena Burton
- Grillable Veggie Burgers by Sweet Simple Vegan
- Vegan Chicken Burgers by This Healthy Kitchen
Enjoy these Easy Vegan Black Bean Burgers and please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintThe Easiest Vegan Black Bean Burgers
Looking for a quick and delicious plant-based burger you can throw together? These quick and easy vegan black bean burgers are simple, delicious, and healthy.
- 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 + 3 Tablespoons of warm water
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion 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
- Preheat the oven to 375˚F and line a baking sheet with parchment paper.
- Make a flax egg by combining the ground flax and warm water and stirring until well combined. Set aside and begin preparing the black bean burgers.
- Microwave black beans in a large bowl for 1 minute.
- Add the smoked paprika, garlic powder, onion powder, and cumin. Using a potato masher or fork, mash until black beans until they are finely mashed.
- Add the bread crumbs and the flax egg then mix until everything is well combined.
- Using a ⅓ cup measuring cup begin forming the burger patties. I was able to get 4-5 burgers from the mixture.
- Place the patties on the lined sheet pan and bake for 15 minutes. Flip the burgers and bake for another 15-20 minutes, or until they are browned and firm.
- Serve the black bean burgers with your favorite toppings.
- Enjoy!
Notes
Nutrition info is burger patties only using no salt added black beans.
Play with the flavor and seasonings. Consider this recipe a simple road map and starting base for delicious veggie burgers. Get creative and feel free to use your favorite spices. A few of my favorite flavors are cilantro, oregano, and basil.
Get saucy. Lightly brush the burgers with BBQ sauce or sriracha while cooking to add another level of flavor to these burgers.
Set your black bean burger mixture in the fridge. I like to let it sit in the fridge for up to an hour before cooking the burgers. It’s not necessary but the mixture firms up nicely. This is good if you want to grill them or the mixture seems a little wet.
Pan fry or grill your black bean burgers after baking. If you’re like me, I like a nice char on my veggie burgers. Toss them on the grill or in a hot nonstick skillet for about 3-4 minutes per side. Very nice.
Make ahead. This recipe is excellent for making ahead of time. You simply put the mixture together in a large bowl, cover it, and store it in the fridge for up to 2 days. You can also pre-make the patties, lay them out on a baking sheet lined with parchment paper, cover, and store them the same way.
Get umami with it! Umami is one of the five basic tastes and it’s usually described as the savory characteristic of broths and cooked meats. But, you can also add that essence to veggies and plant-based foods very easily. Skip the table salt and use a splash of low-sodium soy sauce or tamari to the mixture.
Do I have to use bread crumbs? The short answer is “no.” If you are gluten-free one option is oats. They are my go-to for replacing bread crumbs. Toss them into a food processor and pulse them a few times making coarse oat flour. It works very well.
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
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.