Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy! They are satisfying, delicious and a tried and true reader favourite.
It's summer and it's not a time we love being in the kitchen, but these Vegan Black Bean Burgers are worth making an exception for and they are so easy to make you won't even break a sweat.
Pop them in a bun, top with all the things, and you're done. May I suggest burger in one hand and a nice cold bevvy in the other? This is how summer dreams are made.
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Reader feedback
Here's what some readers have been saying about these burgers:
"These were really good!! We've purchased black bean burgers before in the grocery stores, but these are, by far, the most tasty ones we've eaten. The whole family just loved them. This recipe is definitely a keeper!" - Kim
"These are great! I make a double batch and put some in the freezer for easy meal days. My husband actually says he likes them better than beef burgers!" - Marissa
"The WHOLE family devoured these flavorful burgers. Thank you for a great alternative to traditional hamburgers!" - Heidi
Are black bean burgers vegan?
Not all black bean burgers are vegan. It's always worth checking first especially if you are eating out in a cafe or restaurant. Many recipes include egg and some contain breadcrumbs from a loaf that might not be vegan. Some even contain cheese. If it's important to you not to consume animal products then don't just assume that because it's a bean or veggie burger it's vegan. Of course, this recipe is vegan though!
Ingredient & equipment notes
(For detailed measurements and instructions, see the printable recipe card).
Wondering what black bean burgers are made of? Let me show you what you'll need to make this recipe and why:
- Canned black beans - Canned because they are more consistent and all tend to be the same texture, unlike home-cooked beans which can sometimes vary depending on how old the beans were and how they are cooked. If the beans are too firm they won't squish together well enough to form good burgers.
- Green onions - Because they work well with the other flavours and because they are going in raw.
- Cumin, garlic powder, salt, pepper, cilantro - Flavour!
- Lime - Zesty flavour and moisture.
- Ground flaxseed - The binder. Flaxseed swells and becomes gelatinous as it absorbs moisture. It acts as the glue in this recipe. Plus as an added bonus it's also really nutritious and enables you to make the black bean burgers with no breadcrumbs. Flax does a better job and keeps them gluten-free.
- Chilli flakes - For a bit of heat. It works really nicely with the other flavours. They are optional though.
- BBQ Sauce - Optional but great brushed on the burgers after cooking. It makes them look shiny and succulent and adds another layer of flavour.
How to make vegan black bean burgers
These vegan black bean burgers are incredibly easy to make and you don't need any special equipment. Just a potato masher (or a fork) and your hands. Here's how it's done:
Step 1 - Drain canned black beans and mash them.
They should look a bit like this when you're done. A good combination of mashed and partially mashed beans for good burger texture!
Step 2 - Add the other ingredients.
Step 3 - Mix well with clean hands.
Step 4 - Shape into patties.
Step 5 - Pan fry or bake.
Success tips
Here are my best tips for making these vegan black bean burgers successfully, including tips for shaping and forming:
- Canned beans give more consistent results than home-cooked dried black beans. That's because they always tend to be the same softness. When you cook them at home the softness of the beans can change depending on how old the dried beans were, how you cook them and for how long. This can affect how the burgers hold together. Using canned beans makes life easier and means you don't need to worry about that.
- Drain the beans very well. We don't want any liquid hanging around. It makes a big difference to the firmness and texture.
- Make sure you don’t mash the black beans too much. Some texture must remain.
- Don't skimp on the seasonings. Beans need a little help to taste really good.
- Squish the portioned out mixture together in your hands before forming so it's compacted and don't make the burgers too thin. They should be between ¾ to 1 inch thick.
- Cook the burgers over moderate heat. It shouldn't be too high. We want them to cook through and firm up before they become overdone on the outside.
- Brush the outsides with BBQ sauce or my easy tofu marinade before serving. It adds yet another layer of flavour and makes the burgers look shiny and succulent.
How do they taste?
What do black bean burgers taste like? First up, you aren't going to bite into a black bean burger and mistake it for a beef or Beyond burger. They do not taste like a hamburger and never will. But that's not to mean they aren't delicious, they really are when done right.
Black beans have a deep earthy flavour and easily take on other flavours they are cooked with. And that's why my Vegan Black Bean Burgers are loaded with ingredients that really pack a punch. Like raw green onions, lime, cilantro and dried spices. Then the outside is brushed with BBQ sauce which adds yet another layer of flavour.
In essence, these burgers taste of black beans with strong undertones of garlic, lime, cilantro and warming spices. And then there's the little tang of the BBQ sauce too. They are so good!
Can they be grilled?
My black bean burgers cook well on the grill. However, I don't recommend putting them straight on the grill racks because it doesn't offer them enough support. Instead place them on a grill tray designed for grilling more delicate foods, or use a sheet of greased aluminum foil instead. Cooking times are included in the recipe below.
How do you keep black bean burgers from falling apart?
Wondering how to make vegan black bean burgers that don't fall apart? The secret is to use a good binder. My preferences in bean burgers are nut butter or ground flaxseed which this recipe uses. Both do a really good job of keeping them together.
The other trick to stop them from falling apart is to really compact each burger when forming it. Take the mixture and give it a really good squeeze together. Do it really hard so it's all really packed together before you even start to shape them.
And lastly don't cook them over too high a heat and don't flip them too much when cooking. You need the inside to firm up before the outside gets overdone. Aim to just turn them once if you can. This will limit any chances of breakage.
Serving suggestions
Black Bean Burgers work with so many flavours. If you're wondering what to serve with black bean burgers here are some ideas:
In a bun, flatbread or pita bread with toppings like:
- leafy greens
- tomato
- red onion rings
- crumbled vegan feta cheese
- vegan cheddar cheese slices
- guacamole
- green sauce
- salsa
- habanero hot sauce
- caramelized onions
- pickles
- avocado dressing
- grilled pineapple
- BBQ sauce
- hummus
- vegan coleslaw
- jalapeno slices
- sauteed mushrooms
Sides dishes for black bean burgers:
- fries
- grilled baby potatoes
- sweet potato fries
- Lemon Garlic Air Fryer Roasted Potatoes
- potato wedges
- Watermelon Mint Salad
- Tomato Chickpea Salad
- Vegan Broccoli Salad
- Kidney Bean Salad
- grilled baby potatoes
- a big green leafy salad
Storage, freezing & reheating tips
These freezer friendly black bean burgers are really great for making ahead and meal prep.
To store - They keep well in the fridge for four to five days whether cooked or uncooked. Be sure to keep them wrapped well or in an airtight container so they don't dry out.
Leftovers are also really good cold. I often pop them into packed lunches, eat them from the fridge as a snack, or crumble them on salads, bowl meals or in sandwiches.
To freeze uncooked burgers- Lay uncooked patties out on a parchment paper-lined baking tray and pop the whole thing in the freezer. As soon as they are hard you can transfer them to a freezer bag or container. To be sure they won't stick together it's best to place a sheet of parchment paper between layers. Thaw in the fridge then cook as per the instructions.
To reheat previously cooked burgers - Bake them in the oven at 370°F for about 15-20 minutes or until piping hot. If frozen bake them straight from the freezer for about 20-25 minutes or until piping hot all the way through.
Variations
- Change the spices and seasonings
- Stuff a piece of vegan feta cheese inside each burger when forming them
- Omit the lime
- Use parsley instead of cilantro
Hungry for more?
Loving my black bean burgers? You might also enjoy my:
- White Bean Artichoke Burgers
- Kidney Bean Burgers
- Beet Lentil & Quinoa Burgers
- Curried Chickpea Burgers
- Spicy Chipotle Red Bean Burgers
📖 Recipe
Vegan Black Bean Burgers
Author:
Ingredients
- 2 cups / 340 g canned black beans , make sure they are drained very well
- 4 green onions , chopped finely
- 1 lime , zest and juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ cup / 4 tablespoons ground flax seed , or dried out breadcrumbs / Panko
- 1 big handful cilantro , chopped
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon pepper , plus more to taste
- ¼ teaspoon chili flakes , OPTIONAL
- 2 tablespoons oil , OPTIONAL
- 4 tablespoons vegan BBQ sauce , OPTIONAL
INSTRUCTIONS
- Add beans to a large bowl and mash roughly with a potato masher. Not too much though, we want some chunks through the mixture for texture.
- Add the chopped green onions, lime zest and juice, cumin, garlic powder, ground flax seed, cilantro, salt, pepper and optional chili flakes. Mix well making sure everything is combined. I find clean hands are the best tool for this.
- Taste the mixture to check the seasoning and add more salt and pepper if necessary.
- Refrigerate the mixture for about 15 minutes to let the flaxseed get to work. This helps it firm up a little and makes it easier to shape the burgers.
- Shape into 4 separate balls, then press each one down firmly using the palm of your hand or the bottom of a mug until it's a burger patty shape. I don't recommend making them too thin. Anywhere from ¾ to 1 inch thickness is best. If they crack a bit press them gently back together.
To pan fry
- Heat the oil in a pan over a medium low heat. If you aren't using the oil be sure to use a non-stick pan.
- Once the pan is hot add the burgers making sure there is plenty of space around each one to enable you to flip them easily later. If you can't fit them all in, have your oven on low (300 ° F / 148 °C) and once the first ones are done keep them warm in there until the rest are ready.
- Cook for about 7 minutes each side, or until a nice golden crust forms.
- Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
To oven bake
- Put the burgers on a lined tray and bake them in the oven on 375°F for about 25 minutes, or until heated through and a little bit crusty on the outside. Flip them over halfway through the cooking time.
- Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
To grill
- I don't recommend putting these burgers right onto the grill grates. Instead either place on greased aluminum foil on the grill to give them some support, or use a greased grill pan that's made for more delicate foods. Cook them over a medium low heat for about 7 minutes each side. Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!
NOTES
- Canned beans work better in this recipe than cooked at home dried black beans. Using them also takes away the problems that could occur due to cooking inconsistencies.
- Drain the beans very well. We don't want any liquid hanging around. It makes a big difference to the firmness and texture.
- Make sure you don’t mash the black beans too much. Some texture must remain.
- Don't skimp on the seasonings. Beans need a little help to taste really good.
- Squish the portioned out mixture together in your hands before forming so it's compacted and don't make the burgers too thin. They should be between ¾ to 1 inch thick.
- Cook the burgers over moderate heat. It shouldn't be too high. We want them to cook through and firm up before they become overdone on the outside.
- Brush the outsides with BBQ sauce before serving. It adds yet another layer of flavour and makes the burgers look shiny and succulent.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on June 22nd, 2015. I've updated it with some new content, made a video and am now republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!
Anne says
These burgers were great! Will be making them again for sure. Love the lime!
A Virtual Vegan says
Thanks Anne!
Cheryl says
If using canned beans, should all of the liquid be drained? I"m thinking that doing this would make a very dry burger.
A Virtual Vegan says
The liquid definitely needs to be drained and the burgers aren't dry at all. Soft beans have all the moisture you need to create a moist, tender burger.
Michael says
I deleted the lime and add 2Tb spoon of thick smoky BBQ sauce to mine. Great Burger recipe. I'm a meat eater but I've always loved the black bean burgers ever since my introduction to them in 2005.
A Virtual Vegan says
BBQ sauce is a great addition. I'm so glad you enjoyed them!
Anne says
Hi Mel, This recipe looks great! I plan on making the burgers very soon. I was hoping to substitute the ground flax seed with almond meal - any thoughts? Also, any thoughts on adding some spicy refried beans to the mixture? Thanks for your insights!
A Virtual Vegan says
Hi Anne. Thank you! Flax seed swells and gets sticky so if you sub it for almond meal the burgers will probably be more prone to falling apart. A better alternative would be ground chia seeds. They would do as good a job as ground flax. My other go to burger "glue" is nut butter. A quarter cup instead of the flax would be good. I use cashew if I don't want the flavour to come through but in these I think any nut butter would work, even almond or peanut. I think you could add spicy refried beans to the mix as long as they aren't wet. If they are drier and you don't add a huge amount you probably won't need to make any adjustments.If they are slightly wetter then adding some bread crumbs or flour would compensate. Hope that helps!
Heather Chism says
Made these tonight and they are amazing! These will be a staple in our house! I also added a little bit go hot sauce. Yummy!
A Virtual Vegan says
So glad you enjoyed them Heather! I bet the hot sauce addition was great. Right up my street!
Debbie says
Hi. I am planning to make these as part of my meal plan for us. I have a question though. In the photo of the bowl of ingredients it appears there is yellow pepper and brown rice both of which are not listed in the ingredients list. Am I missing something? I've read the page at least twice.
A Virtual Vegan says
There isn't a photo of the ingredients in the post. I think the photo you are referring to is a photo of another recipe. My Seasoned Pressure Cooker Black Beans. The ingredients list for the burgers is correct. I hope you enjoy them!
Debbie says
Ok. Thank you. Cooked dry white beans yesterday to make the white bean artichoke burgers for tonight. I also have dry black beans to make the black bean burgers for another night. I'm excited to see how they turn out! We are changing our diet to include more meatless meals. Thanks again!
Dianne says
Making these now at 11:30p @ night, because a girl always needs her black bean burger fix.
So far the batter tastes delicious. I had everything but the cilantro as far as ingredients go.
I'll give it a go to see how they tastes pan fried and will report back!
A Virtual Vegan says
A midnight snack! Sounds like a good plan to me!
Dianne says
Flavor was wonderful but I'll never use canned beans again. (I've learned my lesson!). Let's just say the patties weren't patties, they were akin to refried beans with a slight crispy crust. Ha! Definitely edible.
Next go round, I'll gladly take the extra step to boil my own black beans and go from there :)
From one vegan to another, GREAT RECIPE!
A Virtual Vegan says
So glad you enjoyed them. Shame about the texture. I haven't bought canned beans for ages but I know the texture varies from brand to brand. Some are really, really soft and they really don't make good burgers. You will enjoy the burgers much more with your slightly firmer home cooked beans!
Gina says
What toppings would you use on these? Guac? Salsa? Any ideas? They look delicious!!
A Virtual Vegan says
Thank you! They are one of my most popular recipes. They are awesome with guac and salsa. I sometimes pile them both on top. Or some slices of avocado and raw red onion. Hot sauce too, like sriracha is good with them. And this https://avirtualvegan.com/creamy-avocado-lime-dressing/ I have also in the past mixed up some plain vegan yogurt with lime zest, some lime juice, cilantro, a pinch of salt. You could also add some diced red chili. A few ideas for you. I hope you enjoy them!
Steph says
Hi there!! Second time I've had these. My husband loves them!! Says they taste like a bureto lol I'm the vegan and loved them too!!
Great recipie
A Virtual Vegan says
That's great! So glad you both like them. Thank you for coming back to leave feedback! ????
Shantee Rickerby says
Made these tonight. They were YUM!!! Thank you for the recipe.
A Virtual Vegan says
You are welcome Shantee. I am so glad you enjoyed them!
Sara says
Just made these today and they are incredible! They held their shape and were simple, yet delicious. Thanks so much for sharing!
A Virtual Vegan says
Wow thanks so much Sara! I make these burgers a lot as they are so versatile and are great for quick lunches or dinners.I am so glad you enjoyed them too and thank you for taking the time to let me know. I really appreciate it. Have a lovely evening :O)
Sabrina Lmssy says
It's really good but like every veggie burgers I've tried to cook, they don't hold :(
A Virtual Vegan says
Hi Sabrina,
Sorry to hear they didn't hold together. I have never had a problem with them falling apart. They are usually pretty firm and sturdy. Perhaps we can work out what went wrong? Did you maybe cook your own dried beans and they were pretty firm rather than soft and squishy? That would affect the burgers holding together. Did you sub any ingredients? The flax is pretty integral in this recipe. And lastly did you refrigerate the mixture before forming the burgers? This step is important as it gives the flax time to absorb moisture and swell so it can act kind of like glue. Just a few ideas for you. Perhaps one of them might help :O)
Carly says
Do they stand up to grilling? I keep working on a veggie burger that can hold up to grilling
A Virtual Vegan says
I haven't actually tried them on the grill but they are pretty firm so I think they will be ok. When it's warm enough I'll try them out on my grill and update the post!
Desert Panz says
Savory and simple. Other recipes I've tried entail too many steps. I added fresh roasted Hatch green chile and roasted Hatch jalapenos, to celebrate the heritage of where we live. Thank you for the recipe.
A Virtual Vegan says
It makes me so happy to hear you enjoy my recipe. I love that you added chile & jalapeños. I will try it next time I make them. Thank you so much for taking the time to comment :0)
Katie says
Could you also bake these burgers? If so, what temperature and time would you recommend?
melmcdonald2 says
Hi Katie.
Yes You could. You just won't get the nice golden crust but they will still be good. Sit them on a silpat or some baking parchment on the tray and bake at 350 I think for about 15 mins. Just check they are nice and hot before serving and don't over cook them or they will go dry. Let me know how they turn out!