Easy Vegan Black Bean Burgers

Easy Vegan Black Bean Burgers, no chopping required! Super firm, packed with flavor, and way better than boxed. Gluten free option!

Thou hath no fury like a burger that won't stick together. These extra easy black bean burgers are freaking FIRM.

The story behind these perfect patties is a simple one. I wanted a veggie burger recipe that was actually easy. For those times when you could think of nothing worse than chopping an onion. When mincing garlic feels like climbing Everest.

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 quite difficult.

How to make vegan burgers from scratch

When I say easy, I mean easy. These homemade bean burgers are made in one bowl with no chopping nor food processor required. Cleanup is a breeze!

I also love that these gems are packed with plant protein and fiber. Hallelujah!

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. Enjoy on a bun with toppings! I love lettuce, tomato, onion and guacamole. Plus sweet potato fries, duh.

Key ingredients and tips

No chopping onions or garlic, no dirtying the food processor. These vegetarian black bean burgers require just a few pantry staples couldn't be simpler!

• 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: lots of yummy spices including onion powder, garlic powder, cumin, chili powder, and smoked paprika are what add mega flavor to this recipe.

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 four days.

Can I freeze burgers?

Of course! To freeze, 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!

Craving more burger goodness? I gotchu.

• Sweet Potato Black Bean Burgers with Cilantro Yogurt Sauce
• Pumpkin Walnut Burgers
• Tomato Basil Veggie Burgers
• Vegan Broccoli Cheeze Chickpea Burgers

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.

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Photos by The Nutritious Kitchen.