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
- First, make a flax egg to help bind the burgers. A black bean burger without egg is possible!
- Then mash the beans in a mixing bowl. Add breadcrumbs, spices, and flax egg.
- 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.
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?!
Print
Super Firm Easy Vegan Black Bean Burgers (No Chopping!)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 burgers
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Easy Vegan Black Bean Burgers, no chopping required! Super firm, packed with flavor, and way better than boxed. Gluten free option!
Ingredients
- 2 tbsp ground flaxseed + 3 tbsp water
- 2-14.5oz cans black beans, drained and rinsed
- 1 cup Panko breadcrumbs
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp sriracha
- Oil/cooking spray, for cooking
Instructions
- Place flax and water in a small bowl. Set aside to thicken.
- 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, sriracha, and flax mixture. Stir until well combined.
- Form into 6 tightly packed patties. You can refrigerate them until you are ready to cook or cook them right away.
- Warm a skillet over medium heat. Once hot, add a drizzle of oil. The oil is ready when a drop of water sizzles. Cook burgers for about 6 minutes per side, or until golden brown. If baking, bake at 350F on a parchment paper lined baking sheet for about 10-12 minutes per side.
- Serve on a bun with yummy toppings!
Photos by The Nutritious Kitchen.
Gay says
Can I sub lentil or other beans for all or half of black beans? Tx
Alexis Joseph, MS, RD says
Hmmm you you could definitely do cannelini/pinto beans or chickpeas--I haven't tried with lentils so I can't say for sure! They tend to be a lot mushier and wetter (especially canned) so I don't know how they would be texture-wise.
Gay says
Tx!!!
Rachel says
I am hooked now! These came out so amazing. I am especially grateful you made these without egg. I had some fresh peppers and garlic from the garden so tossed them in too, along with some chipotle seasoning and they are so much better than I expected, and FAST!! Thank you
Alexis Joseph, MS, RD says
Wow love this so much—those garden additions sound delish. Thank you, Rachel!
Rachel says
I am hooked now! These came out so amazing. I am especially grateful you made these without egg. I had some fresh peppers and garlic from the garden so tossed them in too, along with some chipotle seasoning and they are so much better than I expected, and FAST!! Thank you 🙂
Donna Turner says
I made these burgers last night and they are the best, easiest veggie burgers I've ever tried! And I've tried a LOT of burger recipes. Thank you!
Alexis Joseph, MS, RD says
Wow Donna this comment made my day! Yay, I’m so so glad they were a hit!
Lori says
Thank you! So easy and so good. I bought Sriracha sauce specially and forgot to add it and they were still delicious! Next time I will make 8 patties rather than 6 because these are so big, and I am definitely making them again!
Alexis Joseph, MS, RD says
Love this, thanks so much Lori!
Connie Tillman says
Can you freeze them?
Alexis Joseph, MS, RD says
Yep! Check out the How to Freeze section of the blog post: “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.”
Katie says
I've been vegetarian for 6 years and have never made a veggie burger without egg. This was my first vegan burger and it was so easy and tasty! The flax egg really works wonderfully!
Alexis Joseph, MS, RD says
You made my day, thanks so much Katie!
Cliff says
Tastiest, easiest vegan black bean burger recipe I've found. Super simple, makes six big burgers, didn't fall apart at all! Highly recommend.
Alexis Joseph, MS, RD says
Love it, thanks Cliff!
Ryan says
The problem with bean burgers is that although they look terrific on the bun, unlike a regular hamburger, as soon as you bite into the sandwich they squash and fall apart to pieces all over the plate. They aren't firm enough to stay together like meat. The consistency just doesn't work. I haven't found any solution to this.
Alexis Joseph, MS, RD says
Welp, they're beans and not meat LOL so I think there's also a level of enjoying them as veggie burgers and releasing expectations that they're going to be as firm as meat. I think unless you use a meat sub that's more processed like TVP, Impossible, or Beyond Meat, they just won't have that same texture. If you want it to be same texture and taste as a hamburger I'd definitely go with one of the aforementioned mainstream subs.
Tony L says
Hello,
I feel your response to Ryan was totally inadequate as you did not offer any solutions or recommendations except to use meat substitutes.
We attempted to make these burgers for the first time and followed your instructions to a T, and they are crumbling and are woefully frustrating to try and eat. Sorry, but this gets 1 star.
Alexis Joseph, MS, RD says
Bummer these only delivered 1 star for you, Tony; this is one of my most loved recipes! Ryan wanted them to “stay together like meat,” hence me recommending meat substitutes. I don’t have any other recommendations because for me and hundreds of other commenters, they are firm and stick together (as well as an egg-free veggie burger can be expected to, of course). Cheers!
Joe says
Hey l didn’t follow the recipe as yet but l do make myself burgers occasionally. I once found that baking it for about 350 c and flipping every 5 mins until firm (my oven isn’t properly sealed)will get this nice consistency. It’s not burger texture but it won’t be mushy and it will hold
Joan Trombini says
I just eating my first burger from this recipe. Not only did it taste absolutely delicious but it was incredibly easy and fast to make. The burger really does keep its form! The spices were just right - not too little or too much (although I had no sriracha). Best homemade burger I ever made.
Alexis Joseph, MS, RD says
Wow, this feedback is so awesome Joan! I'm thrilled they were a home run for you 🙂
Susan says
Outstanding recipe! I did opt to dice a tiny bit of fresh onion to add. They freeze very well, too!
A tip for those not used to working with flax and water... be sure to let the flax"egg" mixture sit for a full five or ten minutes. That will definitely help with binding the burgers better, especially if you are going to cook them right away!
Alexis Joseph, MS, RD says
Thanks Susan! So glad you loved 🙂
K sokol says
Super easy to make, did not fall apart and tastes great! Recipe halves well. This is definitely going in the rotation! Thanks so much!
Alexis Joseph, MS, RD says
Love this, thanks for letting mw know!
Kara says
Hi 👋
I had some left over Cuban style beans I had made in instant pot and wasn’t sure what to do with them. Came across you recipe, so I drain drained them, added another can and some more spices and your binding ingredients and voila!! So great ! Thank you 🤩
Alexis Joseph, MS, RD says
Oh wow, I bet they were extra good with the Cuban beans. Yum!
Anne says
The best veggie burger I've tried, and all the ingredients were already in my kitchen.
Alexis Joseph, MS, RD says
Heck yes, love that feedback Anne!!
Melissa says
Wow, what a tasty recipe! I found that mixing everything with my hands helped the mixture come together (and it was fun!)
Alexis Joseph, MS, RD says
Heck yes, I love mixing by hand! Thanks so much, Melissa 🙂
barbara says
great recipe. the whole family really loved these thanks a mil
Alexis Joseph, MS, RD says
Amazing, thanks Barbara!
Ann says
Simple and tasty. Thanks for another great recipe.
Alexis Joseph, MS, RD says
I’m so glad to hear you enjoyed them, thanks Ann!