Vegan Black Bean Burger Recipe That Doesn't Fall Apart

vegan black bean burger on a white plate with all the trimmings

5 from 10 votes

Vegan Black Bean Burger Recipe That Doesn't Fall Apart

This smoky Vegan Black Bean Burger will up your game in the gourmet burger department. Easy to make with lots of substitutions, you'll never have a soggy vegan burger again! This recipe makes 6 small burgers or 3 large ones.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course, Vegan Dinner Recipes

Cuisine: American

Diet: Vegan, Vegetarian

Servings: burgers

Calories: 514kcal

Author: Deborah

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

US Customary - Metric

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

1. This recipe make 6 small patties or 3 large ones for a more meatier version.
2. 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.
3. 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.
4. 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.

Nutrition