These Easy Vegan Black Bean Burgers are moist but still hold together very well! Whether baked or pan fried, you’re in for a treat with these vegan burgers.
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My sister is vegan, and when she was pregnant with her second child I went to stay with her for a few weeks to help out while she had him.
One night she said she was craving a BBQ Burger, so I created a vegan black bean burger and topped it with bbq sauce, vegan cheese and frozen onion rings.
She has been asking for a repeat ever since, and that baby is now 5 years old.
I just moved to Oklahoma to live next to her, coincidentally. I mean, RIGHT next to her. Next door, in fact. So, last week I decided it was about time I give her a repeat of that delicious vegan black bean burger.
I couldn’t remember exactly what I’d done 5 years ago. However, I had a pretty good idea of how to make a delicious vegan bean patty. I’m happy to say, it really worked like a charm!
I baked up another batch a few days later to share with you guys because it was such a success!
This time I topped them with some yummy pickled hot peppers I had leftover in the fridge, mayo (you can use veganaise to keep it vegan), bbq sauce and fresh spinach.
These Vegan Black Bean Burgers were SO GOOD. Guys, I absolutely devoured this burger right after taking these pictures. Food photography is the best job EVER.
What do you use to bind your vegan black bean burgers?
Any sort of patty, burger, or loaf normally uses eggs to bind. Eggs, however, come from chickens. Which means that eggs cannot be used to bind your vegan black bean burgers!
What can you use instead?
I used a flax egg, which is just one tablespoon of ground flax with 1 1/2 tablespoons of water. One flax egg can be used to substitute for one normal egg.
You let that mixture sit for 10 minutes until the flax absorbs the water. The mixture turns gelatinous and that helps to bind everything together much the same way that an egg does.
If you don’t have flax, or don’t want to use flax, you can substitute with a chia seed egg in exactly the same manner and measurements.
I don’t love using chia because they turn much gummier in texture than flax, and that comes through in your final product. But that’s just my personal preference! If you already have chia seeds, give those a try and see what you think.
I cooked my own Black Beans From Scratch in my pressure cooker to make these Easy Vegan Black Bean Burgers. Check it out! Black beans are great to have on hand for a lot of different recipes, as well as for an easy protein addition to salads.
If you’re a big black bean fan, then check out my Fire Roasted Corn and Black Bean Salad, Healthy Refried Beans for the Instant Pot, and The Best Quinoa and Black Bean Chili you will ever have!
This is a really simple recipe to make, but there are some tools that will make it go as smooth as possible! I’ve linked to some of my favorites below.
Vanessa at The Cheerful Kitchen
Yields 12
These Easy Vegan Black Bean Burgers are moist but still hold together very well! Whether baked or pan fried, you're in for a treat with these vegan burgers.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 7 1/2 cups cooked black beans (about 5 cans)
- 5 Tablespoons ground flax, 7 1/2 Tablespoons water (sub 5 eggs for non-vegan)
- 2 1/2 tsp each salt, paprika, chili powder, garlic powder, and onion powder
- 1 1/2 tsp cumin
- 3/4 cup old fashioned rolled oats
Instructions
- In a small mixing bowl, stir together the flax and water until thoroughly combined. Set aside for 10-15 minutes to thicken.
- Preheat your oven to 350 degrees.
- Place your black beans in a large mixing bowl and smash using a potato masher. You want some whole and partial beans left, but it should be good and smashed and stick together in a ball easily when you're done.
- Add the rest of the ingredients and stir to combine well.
- Using about 1/2 cup of the mixture, use your clean hands to shape into a flat disk 1/2 inch thick and place on a parchment paper lined baking sheet. Repeat until the mixture is all used up. You should be able to get 12 patties.
- Bake at 350 for 25-30 minutes.
- You can serve that way OR fry for 2 minutes per side to crisp up (optional) OR broil some vegan cheese on top to finish.
- *If you want to freeze some to cook later, freeze for 1 hour in the baking sheet, then remove and wrap individually in plastic wrap and place in a freezer safe ziplock bag or container.
- To cook after freezer, place frozen patty in the oven at 350 for 40 minutes, or pan fry for about 7 minutes per side on medium heat.
Notes
*If you want to freeze some to cook later, freeze for 1 hour in the baking sheet, then remove and wrap individually in plastic wrap and place in a freezer safe ziplock bag or container.
*To cook after freezing, place frozen patty in the oven at 350 for 40 minutes, or pan fry for about 7 minutes per side on medium heat.
julieannhoag says