Super Firm Vegan Black Bean Burger That Doesn’t Fall Apart
Craving a hearty vegan burger that holds up on the grill? This unique Vegan Black Bean Burger recipe will up your game in the gourmet burger department. Featuring spicy chipotle peppers, cacao powder, smoky cumin and chili powder, this is a super sturdy bean burger that holds together and doesn’t fall apart. Even better, it’s made in one bowl with no food processor for easy cleanup.
I once tried making a black bean burger that turned out so dry and crumbly it could’ve moonlighted as a vegan sandcastle. Seriously! But fear not, I perfected my Vegan Black Bean Burger after making it several times so you can turn out perfect burger patties every time.
Ingredients Needed for the Best Vegan Black Bean Burgers (With Substitutions)
- Black Beans – Use organic black beans for best results, or soak your own overnight on the stove and cook until tender in a pot of water with some salt, pepper and garlic.
- Olive Oil – I use olive oil, but any vegetable oil will work. I like to brush with olive oil before baking them so have a little extra on hand in a small bowl with a basting brush.
- JUST Egg – One of my secret ingredients for vegan egg substitutes! I love using JUST Egg as a vegan egg replacement in many of my recipes; however, it’s a little pricy. You can get the a similar binding effect using 2 flax eggs (mix 2 tablespoons ground flaxseed with 6 tbsp of water), then place in the fridge to chill until thickened. You can also use the egg substitute of your choice, but remember it should go with the recipe. For example, you wouldn’t use a flax egg in a Lemon Meringue Martini!
- Rolled Oats – oats act as an additional binder in this recipe, along with improving the texture and helping the burgers retain moisture. Any rolled oats will do; I’ve even used quick oats and it’s given me the same effect. You can also use an equal amount of oat flour.
- Red Onion – if you love the pop of color that red onions provide in recipes, then finely chop about a half cup that will go straight into the burgers. Just remember, you can use any onion you have on hand and it won’t affect the flavor much at all.
- Cacao Powder – my little known second secret to adding depth to my vegan black bean burger recipe is Cacao powder with 100% cacao. To complete the bold flavor profile of the recipe, this shouldn’t be omitted.
- Garlic – use a couple of cloved minced or go crazy and add more. You can substitute with a teaspoon of garlic powder.
- Bread Crumbs – Panko bread crumbs are my choice as they are vegan-friendly. Before buying bread crumbs, be sure to check the ingredients as some have milk and eggs in them.
- Smoked Paprika – although smoked paprika is recommended, you can use regular paprika as well, if you’re out.
- Cumin Seed – I love cumin seed compared to ground, but ground cumin will work just fine if you don’t have the seeded version.
- Chili Powder – adds more bold flavor to the vegan burger. There are different versions of chili powder, so use the one you like best.
- Chipotle Peppers – chipotle peppers in adobo sauce have a flavor profile that’s characterized by smoky, earthy notes with a subtle sweetness. Perfect in this recipe, but it does add some heat. I usually use 2 in the recipe, along with a teaspoon of sauce, but have even used 3 and it still wasn’t too hot.
- Tomato Paste – enhances flavor and adds Unami; it can also act as a binding agent and helps keep the burgers moist.
- Soy Sauce or Tamari – either or works well in the recipe. If gluten-intolerant, Tamari is the better choice.
Buns and Toppings
- Burger Buns (not pictured) – use any vegan-friendly buns you can find that don’t have eggs or dairy in them.
- Toppings for Vegan Burgers (not pictured) – I chose lettuce, tomato and sweet pickles for the bottom layer and my homemade chipotle sauce (that I used on this grilled Portobello Mushroom Burger and Grilled Carrot Dogs) and crispy fried onions for the top layer. Alternitively, you can slather it with my zesty Trader Joe’s Zhoug Sauce,
Complete ingredient measurements can be found in the recipe card below!
How to Make The Best Black Bean Burger Without Eggs
Before you begin, preheat your oven to 350F/177C and line a baking sheet with parchment paper.
Step 1: add all ingredients to a large bowl.
Step 2: using a potato masher or pastry cutter, gently mash all the ingredients, leaving some black beans whole for added texture. Use a wooden spoon to stir it all together after ingredients are well-incorporated.
Step 3: scoop out about 1/4 to 1/2 cup amount (I used this ice cream scoop), depending upon how thick or thin you want your burgers. I’ve made them thin, as pictured and then as you look at the images, I made them thicker so they’d look pretty in the bun.
Step 4: round the bean mixture into a ball with your hands and flatten, shaping each patty in a circle. Place patties on a baking sheet lined with parchment paper. Alternatively, you could use my favorite indoor grill featured below! Brush uncooked patties with olive oil and sprinkle with sea salt and black pepper.
Step 5: Bake at 350F(177C) for 20 minutes, turning and re-seasoning on the other side half way through. While the burgers are cooking, prepare all your toppings, ladies and gentlemen!
Step 6: layer some lettuce leaves, a thick slice of tomato and a few pickle slices over the bottom bun. Place the burger on top and drizzle with a generous amount of my chipotle sauce, then top with crispy fried onions. You can improvise with ingredients here, and add any of your favorites. But try this one first because the flavor ingredients are out of this world.
Enjoy with an ice cold beverage like my Lemon Blueberry Margarita or Tinto de Verano, two of the most popular cocktails featured on the blog.
Helpful Tips from Your Burger Chef
- Make it simple: As pictured above, this burger can be made super simple, but with all your favorite toppings instead of mine. Once you have the burger patty down, you can go wild with toppings. Leave a comment to give us some of your suggestions!
- Save time and fry on the stove: Although I didn’t fry these on the stove, you certainly can if you want to save time. Simply use a non-stick pan or a lightly oiled cast iron skillet
- Customize your spice blend: Although the flavor profile I created for this vegan black bean burger recipe works together really well, feel free to unleash your inner spice rack foraging hobbyist. Adding a pinch of cayenne, smoked salt, or even a dash of oregano can make these burgers uniquely yours and avoid the “tastes like every other black bean burger on the planet” syndrome.
- Add slices of your favorite vegan cheese : for best results, choose a vegan cheese that’s meltable, such as vegan mozzarella from Violife or a Daiya brand.
- Toast your buns: Toasting the bun is like makeup for your burger—it instantly upgrades the whole experience with a little crisp and a lot of style. Plus, it prevents those juicy toppings from turning your bun into a soggy mess!
Recipe Variations
Add Sweet Potato: Mix in some mashed sweet potato for extra moisture and a subtle sweetness that offsets the spices beautifully.
Quinoa Boost: For added protein and texture, toss in cooked quinoa to the burger mix—because who says black beans should have all the fun? TIP: you can use brown rice, instead.
Swap Lettuce for Buns: Another skip the bun tip uses lettuce as a bun substitute to save on calories and carbs. Just stack a couple large lettuce leaves on a plate, place your patty on top and add your favorite toppings and seasonings.
3 Ways to Cook My Vegan Black Bean Burgers
I shared how to cook these vegan black bean burgers in the oven. Check out more ways to cook with whatever method is most convenient for you:
How to Cook in the Air Fryer
Brush the air fryer basket with olive oil. Place as many burgers as you can fit without crowding them into the basket. Spray or brush each patty with a little more olive oil. Air fry at 400F/C for 10 minutes, flipping half way through cooking.
Remove from air fryer basket and serve with your favorite toppings, sides and beverages.
How to Pan-Fry in a Skillet
Use a well-seasoned, cast-iron skillet or non-stick skillet over medium-low heat to heat these easy black bean burgers. The trick is to heat them through, without charring them.
How to Grill on the BBQ
To cook these homemade veggie burgers on the grill, simply prepare your barbecue or indoor grill (I use this one) and when hot enough, place your patties on the grill. Depending upon how hot your grill is, you’re going to cook for 10-20 minutes, turning half way through. Remove from heat and serve on your favorite bun with your favorite toppings.
Vegan Black Bean Burger Sides for Vegan BBQ
- Sweet Potato Fries
- Pickled Onions
- Grilled Corn in the Husk
- Hawaiian Macaroni Salad (Vegan)
- Vegan Potato Salad
- Home-Cooked Beans
- Strawberry Massaged Kale Salad with Strawberry Champagne Vinaigrette
Freezing and Storing Leftovers
Freezing: Form and freeze these meat-free burger patties on a parchment-lined tray until solid (about 1-2 hours), then transfer them to a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge and cook as usual.
Storing: Store cooked vegan black bean burger recipe and left-over toppings separately, in an airtight container, in the refrigerator for up to 4 days. Reheat gently to avoid drying out.
How to Reheat
- Oven Method Best for: Keeping the exterior crispy while warming the interior evenly. Preheat oven to 350°F (175°C). Place the burgers on a baking sheet and cover loosely with foil. Heat for 10-15 minutes or until warmed through.
- Microwave Method Best for: Quick reheats when time is scarce but expect softer texture. Place the burger on a microwave-safe plate and cover with a damp paper towel. Heat on medium for 1-2 minutes until warm.
- Stovetop Method Best for: Restoring some crispness while reheating. Warm a non-stick skillet over medium heat with a tiny drizzle of oil. Cook burgers for 3-4 minutes per side until heated through and slightly crispy.
- Air Fryer Method Best for: A speedy way to revive crispness and flavor. Preheat air fryer to 350°F (175°C). Heat burgers in the basket for 5-7 minutes, checking halfway through.
FAQ
Black bean burgers need a binder for all the ingredients to stick together. Since we’re not using eggs, good substitutes include vegan egg replacers like JUST Egg, cooked mashed potatoes, mashed sweet potato or flax eggs (combine 2 tbsp ground flax seed with 6 tbsp of water and let it chill in the fridge for 5-10 minutes).
Rolled oats are a perfect substitute for bread crumbs in vegan black bean burgers as they absorb excess moisture that may cause your burger to fall apart and add a nice texture. This recipe already includes rolled oats AND breadcrumbs to help it stick together. If you want to omit breadcrumbs, simply double the amount of oats that you use.
I’ve included some topping choices above, but there are some really fun ones that include grilled pineapple and teriyaki sauce, kimchi, and barbecue sauce and onion rings.
More Summer Recipes to Enjoy on Hot Days
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Vegan Black Bean Burger Recipe That Doesn’t Fall Apart
Ingredients
For the Burger Patties
- 1 tbsp olive oil plus a little extra to baste the burgers before cooking
- 1/2 cup red onion finely diced
- 2 cloves minced garlic
- 1.5 tsp cumin seed
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1.5 tbsp cacao powder
- 2 chiles in adobo sauce
- 15 oz Can of Black Beans rinsed and drained well
- 1/2 cup bread crumbs
- 1/2 cup rolled oats
- 1/4 cup JUST Egg or 2 flax eggs (mix 2 tbsp ground flax seed with 6 tbsp water and place in refrigerator to thicken for 20 minutes).
- 1 tbsp soy sauce or Tamari
- 1 tbsp tomato paste
- sea salt and black pepper to taste
For the Burgers
- 6 hamburger buns
- 6 slices lettuce
- 6 slices tomato
- 24 sweet pickles
- 4 oz chipotle sauce
- 4 oz crispy fried onions
Instructions
- Add all ingredients to a large bowl.
- Gently mash all the ingredients, leaving some black beans whole for added texture. Use a wooden spoon to stir it all together after ingredients are well-incorporated.
- Scoop out about 1/4 to 1/2 cup amount (I used this ice cream scoop), depending upon how thick or thin you want your burgers. I’ve made them thin, as pictured and then as you look at the images, I made them thicker so they’d look pretty in the bun.
- Round the bean mixture into a ball and flatten, shaping them in a circle. Brush with olive oil and sprinkle with sea salt and black pepper. You can make 6 small or 3 large burgers, depending upon how big you want them.
- Bake at 350F(177C) for 20 minutes, turning and re-seasoning on the other side half way through. While the burgers are cooking, prepare all your topping ingredients.
Putting the Burger Together
- Layer some lettuce leaves, a thick slice of tomato and a few pickle slices over the bottom bun. Place the burger on top and drizzle with a generous amount of my chipotle sauce, then top with crispy fried onions. You can improvise with ingredients here, and add any of your favorites. But try this one first because the flavor ingredients are out of this world. Enjoy with an ice cold beverage like my Lemon Blueberry Margarita or Tinto de Verano, two of the most popular cocktails featured on the blog.
Notes
-
- This recipe make 6 small patties or 3 large ones for a more meatier version.
- Save time and fry on the stove: Although I didn’t fry these on the stove, you certainly can if you want to save time. Simply use a non-stick pan or a lightly oiled cast iron skillet A sticky pan is the enemy of burger-flipping grace. A good non-stick surface or a well-seasoned cast iron skillet will give you that flawless crust without a side of burger body parts sticking to the pan.
- Customize your spice blend: Although the flavor profile I created for this vegan black bean burger recipe works together really well, feel free to unleash your inner spice rack foraging hobbyist. Adding a pinch of cayenne, smoked salt, or even a dash of oregano can make these burgers uniquely yours and avoid the “tastes like every other black bean burger on the planet” syndrome.
- Toast your buns: Toasting the bun is like makeup for your burger—it instantly upgrades the whole experience with a little crisp and a lot of style. Plus, it prevents those juicy toppings from turning your bun into a soggy mess.
This black bean burger is awesome, and we enjoyed it with our friends. I never added cacao to the burger patty before but that was really interesting.
Happy to hear that. Thanks Lathiya.
Oh my gosh, this is a new burger recipe for me. It looks easy to make and looks flavorful!
Thanks Amy hope u love it.
This vegan burger was so flavorful!! Absolutely loved these and topped it with some guac which was delicious.
Great addition to the burger. Thanks Jaleah!
Perfect for our summer cookouts when our vegan friend joins us!!! She will be thrilled.
This was my first time making any kind of veggie/black bean burger and I have to say, they were really tasty! Even my meat-eating husband loved them!
Great for meat-eaters too! Thanks Bev.
She will love them! Thanks Liz.