The only black bean burger recipe you’ll ever need–quick, easy, firm, and delicious! Vegan and gluten-free option.
Thou hath no fury like a burg that won’t stick together. These super easy black bean burgers are freaking FIRM. I mean they can really hold their own! The story behind these bombastic burgs is that I wanted an easy recipe that was actually really…easy.
For those times when you don’t want to chop an onion. When you don’t feel like mincing garlic. When whipping out the food processor sounds about as fun as folding your cousin’s step mom’s laundry.
And can we all agree that chopping onions without contacts in is equally as bad or worse than putting the big fitted sheet back on your bed? Like you know the end result is going to be amazing, but getting there is hella difficult.
Currently in my life, “those times” are just about all of the times. There’s a time and a place for fresh onion and garlic and herbs (and by all means, use fresh if you’d like!).
But when you want a recipe that requires one bowl, no food processor, and minimal effort all around, this is your guy.
I love how simple these vegan black bean burgers are AND how nutritious. They’re packed with plant-powered protein and fiber to boot!
How to Make Vegan Black Bean Burgers
I use the “flax egg” and breadcrumb combo to keep them firm which I find works really, really well. If you’re not vegan, you could use a regular egg.
My go-to breadcrumb texture and flavor-wise is currently Ian’s Italian style panko which just so happen to be gluten-free. Any bread crumbs will work but panko definitely have the best texture. Cooked rice also works to bind these bean burgers together.
Sriracha adds a fabulous kick of spice that complements the chili powder, cumin, smoked paprika. Gotta keep it spicy!
Simply dump, mash, mix, cook, eat. Pretty please don’t skip the sriracha—it really adds flavah flave and lasts forever in the fridge so I promise you’ll use it up. It’s fabulous drizzled on hummus!
And when I say forever, I mean forever. I’ll pretend like mine didn’t expire in January. Tasted totally fine to me!
How to Store Black Bean Burgers
These vegan black bean burgers can be cooked on the stovetop in oil for a nice crispy exterior or baked in the oven. They freeze beautifully, too! I’ve found that if I freeze the uncooked patties for 20 minutes prior to cooking, they hold together extra well.
Please let me know how this easy vegan black bean burger recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
CRAVING MORE BURGER GOODNESS? DON’T MISS MY OTHER GO-TO RECIPES:
- Tomato Basil Veggie Burgers
- Avocado Bean Burgers
- Vegan Broccoli Cheeze Chickpea Burgers
- Ginger Peanut Lentil Burgers
Eat up, burger babes. Eat up!Print
The only easy black bean burger recipe you’ll ever need–quick, easy, firm, and delicious! Vegan and gluten-free option.
- 2 tbsp ground flaxseed + 3 tbsp water
- 2–14.5oz cans black beans, drained and rinsed
- 1 cup Panko breadcrumbs (gluten-free if necessary)
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp sriracha
- Oil/cooking spray, for cooking
- suggested toppings: lettuce, tomato, avocado, onion, ketchup, mustard
- Place flax and water in a small bowl. Set aside to thicken.
- If cooking on stovetop, preheat a large pan sprayed with cooking spray or olive oil over medium heat. If baking, preheat oven to 350F and line a baking sheet with parchment paper.
- Place beans in a large bowl. Mash with a potato masher or fork until most beans are broken up, leaving some whole beans in tact. Add breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, sriarcha, and flax mixture. Stir until well combined.
- Form into 5-6 tightly-packed patties. You can refrigerate them until you are ready to cook (for up to 3 days) or cook them right away.
- Heat oil in skillet over medium heat for 5 minutes. Cook burgers for about 6 minutes per side, or until golden brown. If baking, bake for about 10-12 minutes per side.
- Serve on a bun with desired toppings.
- If you’re not vegan, you can sub a large egg for the flax.
- To freeze, place them on a parchment lined baking sheet. Transfer baking sheet to the freezer and allow them to freeze for about 45 minutes. Then place burgers in a freezer safe bag and freeze until ready to eat/up to 1 month. Defrost them for a few hours at room temp before pan frying.