Super Firm Easy Vegan Black Bean Burgers (No Chopping!)

Easy firm Vegan Black Bean Burgers made in 1 bowl, no chopping required and no dirtying the food processor. These healthy vegetarian black bean burgers require just a few pantry staples couldn't be simpler! Packed with protein and fiber, and way better than boxed. Kids love these and they freeze great!

Thou hath no fury like a burger that won't stick together. These extra easy black bean burgers are freaking FIRM. Just like my Sweet Potato Black Bean Burgers and Chickpea Burgers, except you don't have to chop a thing.

We've all spent hours prepping veggie burgers...no longer! When whipping out the food processor sounds as fun as folding your cousin's laundry, rely on this perfect easy bean burger recipe made in a one bowl.

Ingredients

• Canned black beans: the foundation of our homemade black bean burgers. I like canned for convenience (be sure to drain and rinse), but you could also cook your own dried beans and use about 2 ½ cups.
• Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great.
• Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.
• Sriracha: for flavor and a bit of heat!
• Spices: For those times when you could think of nothing worse than chopping an onion. Lots of yummy spices including onion powder, garlic powder, cumin, chili powder, and smoked paprika are what add mega flavor.

See recipe card below for full ingredient list.

Substitutions and dietary modifications

• Gluten free: Simply use gluten free breadcrumbs and buns
• Beans: You can certainly make these with cannelini beans as well.
• Spice level: Bump up the spices or tone them down if you're looking for spicier or more mild burgers!

How to make vegan burgers from scratch

1. First, make a flax egg to help bind the burgers. A black bean burger without egg is possible!
2. Then mash the beans in a mixing bowl. Add breadcrumbs, spices, and flax egg.
3. Form into 6 patties. Pan fry on a skillet in a bit of olive oil (my favorite) or bake in the oven.
4. Enjoy on a bun with toppings! I love lettuce, tomato, onion and guacamole. Plus sweet potato fries, duh.

Why do black bean burgers fall apart?

If you don't have enough binder (think flour, breadcrumbs, ground nuts, flax eggs, etc.) your burgers will likely crumble when you cook them. This recipe is chock full of binding agents for a nice firm end result!

I've found that if I freeze the uncooked patties for 20 minutes prior to cooking, they hold together extra well.

Can you grill these?

Yes, you should be able to throw these bad boys on the grill! Just be sure the grates are well greased.

Storage tips

Store leftover burgers in the fridge for up to 4 days.

How to freeze

Of course! To freeze veggie burgers, place cooked burgers on a parchment lined baking sheet. Transfer baking sheet to the freezer and allow them to freeze for about 45 minutes.

Place burgers in a freezer safe bag and freeze for up to 3 months. Let them thaw overnight in the fridge then give them a quick sear in the skillet. Dinner is served!

Please let me know how this 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.

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?!

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Photos by The Nutritious Kitchen.