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 OATMEAL RECIPES:
- Tomato Basil Veggie Burgers
- Avocado Bean Burgers
- Vegan Broccoli Cheeze Chickpea Burgers
- Ginger Peanut Lentil Burgers
Eat up, burger babes. Eat up!
Print
Prep Time:
Yield:
Category:
Print
PinDescription
The only black bean burger recipe you’ll ever need–quick, easy, firm, and delicious! Vegan and gluten-free option.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 1 burger
- Calories: 195
- Sugar: 1g
- Sodium: 455mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0g
Dietitian Jess says
Saving this to send to my little sister- this fall she moves into her apt for college and needs easy and delicious vegetarian recipes!
Kelly @ Eat the Gains says
Crumbly veggie burgers are the worst! Looking forward to trying these!
Victoria says
An easy veggie burger? Yes please! Plussss you made it look so dreamy, which is SO hard with veggie burgers!
Caitlyn @SoDamnGood says
Cant wait to try these babes!
Jaymie says
Hey lil’ mama!
Was making these for dinner(as we speak) how much chili powder(it’s not in ingredient list)? And when does the flax/water mixture come into play? Hahahah..mine are currently cooking and I look over and my mixture is still on the counter! Bahahahha! Smells delish!
Rebecca Lwin says
Perfect, Alexis!! No chopping?? No pre-cooking?? I totally need these in my life! xxx
Lauren says
Not getting the veggie patty to be firm is so annoying so this is good news these are firm burgs!
I had the most amazing vegan burger in Japan. It was dripping in toppings and the patty was super firm, although I do think it was made out of some weird soy meat – oh well, yolo.
And putting the top sheet on is the worst. I hate doing that ha!
Lauren @ The Bikini Experiment says
Sending this recipe to my mother. She is always on the look out for a veggie burger that actually holds together.
★★★★
Lauren @ The Bikini Experiment says
Actually meant to leave 5 stars. Veggie burgers that hold together are 5 star worthy! xo Lauren
★★★★★
Liz @ I Heart Vegetables says
These look awesome!!! I don’t usually make my own veggie burgers because they always end up so crumbly! I can’t wait to try these!
Julia says
Zis is peeeerfection! I’m itching to try these burgz! I’ve never made veggie burgers with flax eggs and now it’s all I can think about. NEED!
Megan says
These are probably one of the first veggie burgers I’ve seen that actually looks like a burger! Sounds so good too. I’ll def be making soooon!
★★★★★
Brenda says
These are soooo good! Made this past weekend for Memorial Day and again for dinner tonight. Best easy black bean burger recipe ever. Thanks again for sharing it!
★★★★★
Coleen Price says
I was so looking forward to these. What a disappointment! I followed exactly as written. They taste glutinous, just not at all what I was expecting. I was hoping these would replace the Gardein Black Bean Burgers I buy at BJs.
Alexis says
I’m sorry to hear you weren’t a fan. Lots of readers have left positive feedback on my Avocado Bean Burgers if you’d like to give those a try : https://www.hummusapien.com/avocado-bean-burgers/
Cliff says
Made these tonight. Love them. Thank you for the recipe. First veggie burger (of many) I’ve attempted that actually held together. My search is at an end :-)
★★★★★
Alexis says
Heck yes! Can we get an AMEN for burgs that stick together?!
Jodie says
Will these still hold together if baked instead of fried?
Alexis says
I haven’t tried it, sorry!
Alison says
Can you use blended up oats instead of bread crumbs?
Alexis says
I haven’t tried it, but it sounds like a possibility! The texture may be different.
Kayles says
These burgers were mush and did not cook correctly, I did everything right and added all the ingredients correctly. Waste of time, just made a dr. praeger’s vegan burger instead.
★
Kayles says
Terrible and mushy, I made them in a pan and baked them and they were still mush. Waste of ingredients and time, I would recommend making a Dr. Praeger’s vegan burger and save the headache.
★
Kristy says
Hi! I have just made a batch and they are AMAZING! I wondering whether they freeze okay? (uncooked of course) I am currently making a meal-prep 30 day challenge for my mamma and she would love these! <3
★★★★★
Linda says
soooo yummy! and crispy!
Alexis says
Just the way we like ’em :)
carol says
Finally a burger that stays together! I did not have any gluten-free breadcrumbs, so I used GoGoQuinoa’s Flakes of Quinoa. I also used Coconut Soy Substitute.
★★★★★
Priya says
Black bean burgerlooks amazing wouls surely try this !
Raksha Kamat says
Addition of flaxseed makes this burger a healthy one.
Super beautiful clicks.
★★★★★
Brad Paul Lloyd says
I just made this – super easy!! I put two in the fridge to make tomorrow night and I froze 4 (raw) to take with us camping next week. I’ll let you know how they cook up!
Laura says
I put off making Veggie Burgers because the recipes so often look time consuming. Thanks for this super quick and easy recipe- it will be my go to from now on. I had some hummus that was expiring and used that in place of some of the beans. Came out great. Yum!
★★★★★
Eli says
All I can say is Wow! I’ve tired so many black beans burgers and these are far by the best, and the best part is they’re so quick and easy to make!
Alexis says
Yay! I’m so glad!
Pinky Patel says
Wow! These burgers re SO DELICIOUS! Thank you for sharing this recipe. I made it without garlic powder and onion powder, and replaced the worcestershire sauce with soy sauce.
★★★★★
Alexis says
Yayyy I love your substitutions! So glad you liked them.
Marlene says
It was good. Make sure allow time for the prep work. The flex egg worked well for a binder. I added diced onion instead of powder. Next time I will add fresh garlic instead of garlicmpowder. I added Soy Sauce for favor. I ended up using a little more Panko as it needed more to form the burgers. My nonvegeterian tried a bite and said it was Swanson’s nicely. I will be a Cheddar cheese on top.mmi am going to grill mushrooms, onions, green pepper onomatopoeia. Lettuce and then tomatoes.
This was my first attempt at black bean burgers. Thank Younfor an easy recipe. I will be freezing a few for a quick meal. It will be inter sting to see if my Hubby notices that they were made fresh instead of a frozen veggie burger.
Ewa says
This was my first attempt at a homemade burger. We were amazed!!! I will NEVER buy frozen burgers again. There was really littlet effort in making these and they were just delicious. My meat eating, bean hating husband was also super impressed. My 10 year old said I should only make these after just one bite. Thanks for the recipe! By the way, we had your amazing lasagna last night. I will definitely be trying more of your recipes.
★★★★★
Lynne Forrette says
substitute left over almond pulp (dried or not) for the bread crumbs! Delicious and extra protein.
★★★
Lyn@cookeatlivelove.com says
This is by far my absolute favorite veggie burger recipe. Great flavor and texture which are so necessary and yet so hard to find. Thank you so much for sharing!
★★★★★
Alexis says
Thank you so much Lyn!!
Nicole says
Hi there! I would love to make this recipe for a group of vegan friends. Is there a way I can replace the flax egg with a chia egg? If so, what would be the correct proportions? Thank you so much!
★★★★★
Alexis says
Hey there! Flax is vegan but if you want to use chia it should be the same amount. Enjoy!
Jose Espericueta says
Nice! Thanks for the recipe. Amazing flavor. I followed it to the letter except for the Worcestershire sauce, which I didn’t have. I used ‘beef bouillon’ (the better than bouillon, vegetarian kind). It seemed to work. I did think that the inside of the burgers was a little soft, but still really good. I might like to try baking them next time.
★★★★
Alexis says
Thanks so much for the feedback, Jose!
Harm says
This has been my go-to recipe for over a year now since it binds together better than other ones I’ve tried and the flavor is phenomenal.
I use a can of chickpeas and kidney beans now since I prefer the texture over black beans.
★★★★★
Punam Paul says
Beautiful and appealing photo and nutritious burger. Do I have to still wait preparing this? Going to kitchen. My Son lovers burgers and I found his today’s dish.
★★★★★
debbyseven says
I’ve tried many black been burger recipes. This one is similar except for the flax seed which I prefer. It adds to the texture. I know some posts are over 2 years old, but it you’re getting mushy burgers, do the following: (1) blot the beans with paper towels to remove all the moisture and (2) bake the burgers. Do not fry (yuck). You’ll save a billion calories if you bake them (exaggerated for emphasis). Bake them on parchment paper at 350 degrees for 12 min. Flip, and bake them for another 10-12 min. You will NOT have mushy burgers. Also, cut up the parchment paper to use between each burger and freeze them. Microwave 1.5 to 2 minutes before using them.
★★★★★
Kori says
These are foolproof & amazing! The best homemade bean burgers I’ve made.
★★★★★
Alexis says
Yayyyy I’m so glad you liked them!!