Vegan Black Bean Burger

This easy vegan black bean burger recipe combines just the right amount of spice with savory flavors. If you’re looking for the best veggie burger, this is a winner. Serve it on a bun with your favorite burger toppings.

A vegan black bean burger sits on a bun with toppings like lettuce. There's another burger in the background and a tomato.

I’m always looking for healthy, filling, and delicious meals. It’s one of the reasons I love having a thick and tasty vegan black bean burger on a bun. That meal just hits all the right spots. It goes without saying that veggie burgers with some vegan guacamole on top and air fryer french fries on the side are the best!

Why This Recipe is a Winner

  • Adding a small mashed potato creates texture and moisture, making these burgers firm, and not crumbly
  • Cooking the onion and bell pepper in vegetable oil creates a roasted flavor that is undeniably delicious
  • Using canned black beans keeps this recipe easy to make (although you can use freshly cooked black beans)

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Flax egg — I recommend a flax egg, but you can substitute a chia egg.
  • Potato — I prefer using a small Yukon Gold potato for this recipe, but you can substitute a russet potato.
  • Olive oil — Any neutral oil will do here, like olive oil or canola oil.
  • Onion — I use a yellow onion, but you can substitute white or red onion.
  • Bell pepper — I prefer using red bell pepper, but you can substitute green, yellow, or orange. You can chop part of a large bell pepper, or use mini bell peppers.
  • Garlic — You’ll need 3 cloves of garlic, or substitute several roasted cloves from garlic confit.
  • Black beans — You can use a 15-ounce can of black beans or your own batch of freshly cooked black beans.
  • Breadcrumbs — You can use homemade breadcrumbs or storebought. If you’re looking for a gluten-free alternative, substitute an equal amount of rolled oats.
  • Salt — I used plain table salt, but you can use sea salt.
  • Chili powder — I like using chili powder for this recipe, but sometimes I’ll switch it up with taco seasoning.

How to Make Vegan Black Bean Burger

  1. Cook the potato and mash it.
  2. Prepare the flax egg and set it aside.
  3. Cook onion and bell pepper in a skillet with oil over medium heat until tender, around 5 minutes. Add the garlic and cook for one minute.
  4. Add the black beans to a food processor with the cooked veggies. Pulse in short bursts several times until the mixture comes together.
  5. Transfer the mixture to a bowl and add breadcrumbs, flax egg, mashed potatoes, and seasonings. Stir until combined. 
  6. Portion the batter and use your hands to make 4 patties.
  7. Bake Method — Place patties on a baking sheet lined with parchment paper and bake for 15 minutes in a preheated oven.
  8. Skillet Method — Add patties to an oiled skillet over medium heat and cook for 5 to 7 minutes on each side. Turn the skillet off and leave the burgers in the skillet as it cools, for up to 10 minutes.

Once done, allow the patties time to cool a little before serving so they can firm up to the desired texture.

Freezing Bean Burgers

One of my favorite things about black bean burgers is that you can freeze them. I like to make a double or a triple batch and then freeze them. That way it’s easy have them for a weeknight meal.

To reheat bean burgers:

  • Thaw the number of burgers you need (you can leave them in the fridge overnight or place them on a plate in the microwave and defrost)
  • Skillet — cook the burgers in a skillet with a little bit of oil over medium heat to get them crispy again
  • Bake — cook the burgers in the oven or toaster oven set to 350°F until heated through (around 5 minutes).

Serving Suggestions

Serve your vegan black bean burger with any of these tasty toppings:

Frequently-Asked Questions

Are black bean burgers healthy?

Black bean burgers are packed with healthy, plant-based protein, delivering between 9 to 10 grams of protein for each burger. In addition, you’ll get the benefit of added fiber too, up to 9 grams per burger as well.

How do you keep black bean burgers from falling apart?

Adding a flax egg as a binder and a small mashed potato for texture is the perfect combination for keeping your black bean burgers firm enough to hold together, but still with a perfect, tender chew.

Can I double this recipe?

You can double or triple these patties based on how many you need.

Storage Tips

Store veggie burgers in an airtight container in the fridge for up to 5 days. You can also freeze them in appropriate freezer-safe containers or bags for up to 2 months.

A vegan black bean burger sits on a plate. There's another burger and two tomatoes in the background.

Great Sides for Black Bean Burgers

What to serve with black bean burgers? These recipes are amazing:

A vegan black bean burger sits on a bun with toppings like sliced tomatoes and greens.

Vegan Black Bean Burgers

Busy days mean easy recipes, but you don't want to sacrifice taste. These vegan black bean burgers are so flavorful and delicious in every bite!
4.86 from 7 votes
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 224kcal


  • 1 flax egg
  • 1 small yukon gold potato (or russet potato)
  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • cup chopped bell peppers
  • 3 cloves garlic , minced
  • 1 ¾ cups cooked black beans (one 15-ounce can, drained)
  • ¼ cup breadcrumbs
  • ½ teaspoon salt
  • 1 tablespoon chili powder


  • Prepare the flax egg and set it aside.
  • Wash the potato and place it in the microwave and cook until tender, roughly 1 to 2 minutes, depending on your microwave. Let it sit until it's cool enough to handle. Then put it in a bowl and mash it with a fork. Measure out ½ cup of the mashed potato.
  • Add the oil to a skillet over medium heat. Once the oil is heated, add the onion and bell pepper. Cook until tender, around 5 minutes. Then add the garlic and cook for one minute.
  • Add the black beans to a food processor with the cooked veggies. Pulse in short bursts several times until the mixture comes together.
  • Transfer the mixture to a bowl and add the breadcrumbs, mashed potatoes, flax egg, and seasonings. Stir until combined.
  • Bake: To bake, preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper. Make 4 patties and place them on the prepared baking sheet. Bake for 15 minutes.
  • Skillet: To cook the patties in a skillet, add a tablespoon of oil over medium heat. Once the oil is shimmering, add the patties and cook for 5 to 7 minutes until they're browned on the bottom and firm enough to flip. Turn the patties, add another tablespoon of oil, and cook the other side for 5 to 7 minutes. Turn off the heat, cover, and keep the patties in the pan as it cools for another 10 minutes. They will firm up as they cool. Depending on the size of your skillet, you may need to cook these in batches.
  • Place each burger on a bun and dress with sliced tomatoes, lettuce, and vegan mayo.
  • Keep burgers in an airtight container in the fridge for up to 5 days. You can freeze them in freezer-safe containers or bags for up to 2 months.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)


Gluten-free: Make these burgers gluten-free by substituting an equal amount of gluten-free bread crumbs or rolled oats.
Calories: 224kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 583mg | Fiber: 10g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.

19 Responses to Vegan Black Bean Burger

  1. Avatar thumbnail image for Marlyrika@vm Reply

    That Black Bean Pecan Burger looks super delicious, marly!

  2. Avatar thumbnail image for MarlyTanya Reply

    You have to keep your stamina up when you are moving! So much work! I love the pecans!

  3. Avatar thumbnail image for Marlysarahcttr Reply

  4. Avatar thumbnail image for MarlyMbbb Reply

    5 stars

  5. Avatar thumbnail image for MarlyAshley @ Wishes & Dishes Reply

    Good luck with the whole moving process! I love blackbean burgers!

  6. Avatar thumbnail image for MarlyKristi Reply

    Oh! And lately, my favorite way to find new recipes is checking out all of the wonderful pins on Pinterest. But I adore cookbooks, and I hope to build up a lovely collection of vegan ones!

  7. Avatar thumbnail image for MarlyKristi Reply

    This looks incredible! I have been slowly easing my way into going totally vegan, and I love trying new recipes. Thanks for sharing!

  8. Avatar thumbnail image for MarlyRebecca {foodie with family} Reply

    What a fantastic looking veggie burger. I have vegan friends, so this mayo recipe is probably going to go on repeat around here!

  9. Avatar thumbnail image for MarlyPaula - bell'alimento Reply

    This Georgia girl love that there are pecans in there ; )

  10. Avatar thumbnail image for Marlysue Reply

    I mainly look online for recipes but have acquired a good amount of beautiful vegan cookbooks…

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