Vegan Black Bean Burgers

Vegan Black Bean Burgers: A Hearty, Flavor-Packed Plant-Based Favorite

There’s just something deeply satisfying about a good burger—even better when it’s loaded with nourishing ingredients, big flavor, and zero meat. These vegan black bean burgers are smoky, savory, and hold together beautifully, making them a weeknight staple or a weekend grilling standout. They’re the kind of burgers that even meat-eaters happily devour, with a crisp exterior, tender bite, and bold seasoning in every mouthful.

The History and Inspiration Behind This Recipe

Burgers have long been a symbol of comfort food, but plant-based versions have gained serious ground over the last decade. Black bean burgers, in particular, have become a go-to in the vegan and vegetarian world for their affordability, heartiness, and ability to take on flavor beautifully.

I first discovered black bean burgers in high school, shortly after I became a vegetarian. Back then, they quickly became a staple—easy to find, satisfying, and something I could throw together with ingredients I almost always had on hand. When I eventually transitioned to a fully vegan lifestyle, I knew I had to create my own version that still felt just as comforting and filling. These burgers were one of the first things I veganized, and over time, I’ve perfected them into something I make again and again.

To me, black bean burgers are completely synonymous with summer. I eat them all season long—tossed on the grill, eaten outside, and paired with fresh toppings and a big salad. Whether I’m hosting a cookout or just craving something hearty after a hike, this burger is my go-to.

Why You’ll Love This Recipe

These burgers are everything you want in a plant-based patty: flavorful, hearty, and easy to pull together with pantry staples. The texture holds up on the grill or in a skillet, and the mix of garlic, cumin, paprika, and fresh herbs packs each bite with rich, smoky depth. Whether you dress them up with toppings or keep it simple, they deliver serious satisfaction.

Fun Flavor Variations For Your Vegan Black Bean Burgers

Why settle for plain when you can get creative with different flavor combinations:

• Southwest-Inspired: Add corn, chipotle powder, and diced jalapeños to the mix, then top with avocado and salsa.

• BBQ Style: Mix in a spoonful of your favorite vegan BBQ sauce and serve with grilled onions and pickles.

• Mushroom-Boosted: Finely chop and sauté mushrooms to mix in for extra umami and moisture.

• Spicy Mediterranean: Add chopped sun-dried tomatoes, olives, and fresh parsley for a bold, briny flavor.

Serving Ideas For Your Vegan Black Bean Burgers

These vegan black bean burgers are incredibly versatile and can be used in various ways:

• Classic Burger Style: Serve on a homemade fluffy bun with lettuce, tomato, vegan mayo, mustard, and pickles. This is my FAVORITE way to enjoy a great black bean burger. Then you have to pair with some type of crispy potato, try my sweet potato fries or crispy smashed potatoes!

• Lettuce-Wrapped: Wrap in large romaine or butter lettuce leaves for a lighter, gluten-free option. The butter lettuce is such a great choice for making a lettuce wrap because it provides such a nice little cup, and it is so tender and pairs beautifully with the flavors of the burger.

• Bowl Style: Crumble into a grain bowl with quinoa, greens, avocado, and a Big Mac sauce as dressing.

• Brunch Upgrade: Top with a tofu scramble and hot sauce for a weekend brunch sandwich.

Tips For The Best Vegan Black Bean Burgers

For the best results, follow these simple tips to perfect your vegan black bean burgers every time:

• Dry the Beans: Pat the black beans dry before mixing to avoid a soggy burger.

• Don’t Over-Purée: Keep some texture in the mix so the patties don’t become mushy.

• Chill the Patties: Letting them rest in the fridge for 30 minutes before cooking helps them firm up.

• Cook with Patience: Pan-fry or grill them over medium heat until a golden crust forms on each side—don’t rush the flip!

The Final Bite

These vegan black bean burgers prove that plant-based eating doesn’t mean giving up your favorite comfort foods. They’re hearty, packed with flavor, and endlessly customizable. Whether you’re hosting a summer BBQ or just want a satisfying weeknight meal, these burgers check every box. Make a double batch—you’re going to want leftovers. Have you tried making these vegan black bean burgers before? Let me know how you customize it in the comments below!

Print Recipe

Vegan Black Bean Burgers

A hearty and flavorful plant-based burger made with pantry staples like black beans, bread crumbs, and spices, offering the perfect balance of crisp edges, tender center, and endless customization options!

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course, Sandwich

Cuisine: American

Keyword: Beans, Burgers, Gluten-Free, High Protein, Sandwich

Servings: 5

Equipment

• Food Processor
• Mixing Bowl

Ingredients

• 2 15 oz cans Black Bean Drained, rinsed, and dried
• 2 tbsp Ground Flax
• 6 tbsp Water
• 1 Green Bell Pepper With the seeds and stem removed
• ½ White Onion Cut into large chunks
• 2 cloves Garlic
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder
• 1 tsp Cumin
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
• 1 cup Panko Breadcrumbs or Gluten-Free Bread Crumbs
• Toppings of Your Choice

Instructions

• Drain and rinse the black beans well, then spread them onto a few layers of paper towels or kitchen towels to dry.
• Add your ground flax and water to a small bowl and mix to create two flax eggs. Set the flax eggs aside for them to gel, for at least 5 minutes.
• Add the green bell pepper, white onion, and garlic to a food processor. Pulse until finely chopped. Transfer the mixture to cheesecloth or a fine tea towel and squeeze out all of the water in the mixture. Or you can transfer the mixture to a mesh sieve and use a spatula or spoon to press out as much moisture as possible. Removing the excess water will help keep the burgers together and help improve the texture of the burger.
• Add the dried beans, pepper, onion, and garlic mixture, smoked paprika, cumin, chili powder, sea salt, and black pepper to the food processor. Pulse just until combined – there should still be some bigger pieces of beans. You do not want a puree, you want some beans to remain whole for added texture for your burger.
• Pour your bean mixture into a large mixing bowl and stir in 1 cup panko breadcrumbs or gluten-free bread crumbs and your flax egg. Mix until combined and the mixture is binding together.
• Place the black bean mix in the fridge to chill for at least 30 minutes but up to 1 day before shaping.
• Scoop ½ cup-sized portions of the burger dough, then use your hands to form them into patties.

Cooking Instructions

• Stove: Place a large cast iron pan over medium-high heat. Add 1 tbsp avocado oil to the pan. Place patties on a cast iron pan and cook each side for 5 to 7 minutes or until golden brown and firm.
• Grill: Take a large piece of aluminum foil and grease it with some avocado oil. Set the patties on the greased aluminum foil and cook each side for about 7 minutes or until golden brown and firm.
• Oven: Preheat the oven to 400℉ and line a baking sheet with parchment paper or a silicone baking mat. Place the patties on the baking sheet and bake for 15 to 20 minutes, stopping to flip the burgers after 8 minutes of cooking.

Serving

• Serve on a burger bun* with your favorite burger toppings, like cheese, lettuce, tomato, and red onion!
• Store leftover burgers in the fridge for up to 4 days. Note you can also freeze these black bean burgers, either cooked or uncooked. You just have to layer the burgers with parchment paper in between the burgers from sticking to each other and store them in a freezer-safe bag or an airtight container for up to 3 months.

Notes

*Burger Buns