black bean burger vegan recipe

Written BySheba G Updated On
black bean burger vegan recipe
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The Best black bean burger vegan recipe

I’ve been making black bean burgers for my family for years, and they’re a staple in our household. The recipe is simple, yet flavorful, and it’s a great way to get your daily dose of protein and fiber. The best part is that it’s vegan, so everyone can enjoy it, regardless of dietary preferences.

I love how the black beans hold together to form a patty that’s both tender and filling. It’s amazing how something so simple can be so satisfying. My kids love helping me make the patties, and they’re always excited to see what toppings we’ll use.

We like to get creative with avocado, salsa, and sliced veggies. It’s a great way to involve the whole family in meal prep and get everyone excited about healthy eating. I’ve tried various recipes over the years, but this one remains my go-to.

It’s easy to customize with different seasonings and toppings, so you can never get bored with it. Plus, it’s a great way to use up leftover rice or quinoa for an added crunch. The health benefits are numerous – black beans are packed with antioxidants, fiber, and protein.

They’re also low on the glycemic index, making them an excellent choice for those watching their blood sugar levels.

Ultimate Vegan Black Bean Burger

Ultimate Vegan Black Bean Burger

4.7 from 1823 votes

These hearty black bean burgers are packed with smoky flavor and a satisfying texture. They hold together beautifully on the grill or in a skillet, making them a perfect plant-based main dish.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Burger Patties

2 cans (15 oz each) black beans, drained and rinsed
1/2 cup finely diced yellow onion
3 cloves garlic, minced
1/2 cup finely chopped mushrooms
1/2 cup rolled oats
1/4 cup breadcrumbs (use gluten-free if needed)
2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil for cooking

For Serving

4 burger buns
Lettuce leaves
Sliced tomato
Sliced red onion
Vegan mayonnaise or avocado spread

👨‍🍳Directions

1In a small bowl, combine the ground flaxseed with 5 tablespoons of water and let it sit for 5 minutes until thickened into a gel.
2In a large mixing bowl, add the drained black beans and mash them with a potato masher until about half are broken down, leaving some chunks for texture.
3Heat 1 tablespoon of olive oil in a small skillet over medium heat.
4Add the diced onion and cook for 3 minutes until translucent, then add the minced garlic and chopped mushrooms and cook for another 4 minutes until the mushrooms have released their moisture and are lightly browned.
5Add the cooked onion, garlic, and mushrooms to the bowl with the mashed black beans.
6Stir in the rolled oats, breadcrumbs, flax egg, soy sauce, smoked paprika, cumin, salt, and black pepper until everything is evenly combined.
7The mixture should hold together when pressed; if it feels too wet, add another tablespoon of breadcrumbs.
8Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.
9Place the patties on a plate lined with parchment paper and refrigerate for at least 15 minutes to help them firm up.
10This step is crucial for preventing them from falling apart during cooking.
11Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
12Carefully place the patties in the skillet and cook for 4 to 5 minutes per side, until the exterior is deeply golden brown and crispy.
13Do not move the patties while they are cooking on the first side to ensure a good crust forms.
14Toast the burger buns in the skillet or under a broiler for 1 to 2 minutes until lightly golden.
15Assemble the burgers by placing a patty on each bun and topping with lettuce, tomato, red onion, and a dollop of vegan mayonnaise or avocado spread.
16Serve immediately while the patties are hot and crispy.

🔧Equipment

Large mixing bowl
Potato masher or fork
Small skillet
Spatula
Baking sheet (optional for oven method)
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 44g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 14g

📝Notes

For a gluten-free version, use certified gluten-free oats and breadcrumbs. You can also bake the patties at 375°F for 20 minutes, flipping halfway, for an oil-free option. Leftover patties can be refrigerated for up to 3 days or frozen for up to 3 months.

Watch Video Of How Ultimate Vegan Black Bean Burger Works

These black bean burgers are a staple in my kitchen because they are easy, healthy, and everyone loves them. They work for quick weeknight dinners, weekend barbecues, and even holiday gatherings when you want a plant based option.

I always keep a batch in the freezer so I am ready for any occasion. To store leftovers, place cooked burgers in an airtight container and refrigerate for up to five days.

To reheat, warm them in a skillet over medium heat for a few minutes per side or in a 350 degree oven for about 10 minutes. For serving, I like to pile on fresh toppings like pickled onions, roasted peppers, or a smear of hummus.

These burgers are versatile enough to go with any side, from sweet potato fries to a simple green salad.

❓ Frequently Asked Questions About Vegan Black Bean Burger

Q: What type of black beans should I use?

A: For this recipe, you can use either dried or canned black beans. If using dried beans, make sure to soak them overnight and then cook them until they’re tender.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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