Vegan Black Bean Burgers are thick, hearty, flavorful, plant-based patties made with super simple whole ingredients. These tasty homemade vegan burgers are packed with tons of nutrients and protein and are completely gluten-free!
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This is the best black bean burger recipe I’ve come across! Vegan Black Bean Burgers are in my weekly rotation for meal prepping. If you’re looking for ways to implement more vegetables into your diet, this is an excellent option. You can enjoy these yummy burgers on Meatless Monday and throughout the week!
If you want Vegan Black Bean Burgers that don’t fall apart, you’ve come to the right place! While this won’t taste like your traditional burger, it has a similar hearty texture courtesy of added veggies and optional grains. The patties have a crisp outside and a soft inside.
The great thing about beans is that they take on whatever flavor you season them with. This recipe includes spices added to complement the black beans for true depth of flavor.
How to make Vegan Black Bean Burgers
First, slice your mirepoix (carrots, celery, onion, and mushrooms). Then, roast the vegetables for about 20 minutes to dry out the vegetables. This also allows them to caramelize, bringing out their delicious taste.
Once your vegetables are roasted, add seasonings and black beans (rinsed and drained) to the food processor. To note: It is important that the black beans are drained as much as possible to avoid having too much moisture in the patties.
If you do happen to have some moisture in your burgers, you can add cooked quinoa or rice to help absorb any excess moisture. I recommend adding no more than ½ of a cup.
Once the black bean mixture is complete, begin forming patties. I like to make my patties at least 1 inch thick to resemble large burgers. I tend to get about 7-8 burger patties from the mixture. You can always play around with the size and quantity to suit your liking!
After the patties are formed, simply place these burgers in the oven for 25 minutes, gently flipping halfway through!
How should I serve Vegan Black Bean Burgers?
Vegan Black Bean Burgers are tasty, super versatile, and provide tons of meal options. Of course, you can simply enjoy the black bean burger with a bun and a side of fries, the traditional burger way, but I like to spice things up!
I prefer my burger placed on a salad to provide extra protein. In the morning, I like it with sautéed spinach, potatoes, and hummus for a tasty bowl. My boyfriend throws an egg on his for the extra breakfast feel.
I hope you enjoy this Vegan Black Bean Burgers Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
What to eat with your Vegan Black Bean Burger:
Vegan Black Bean Burgers
- 2 15oz cans of Organic Black Beans, rinse and drained
- 2 Large Carrots, sliced
- 1/2 Onion, chopped
- 2 Celery Stalks, chopped
- 10 oz Mushrooms, sliced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Sea Salt
- 1/2 cup Quinoa or Brown Rice (optional)
- Preheat the oven to 400°F
- Slice the mushrooms, carrots, celery, and onion and transfer to a parchment lined baking sheet. Roast the vegetables for 20 minutes.
- Add the roasted vegetables, seasonings, and drained black beans to the food processor. Make sure black beans are well drained to avoid adding too much moisture to the burger. Blend for 1-2 minutes, or until all the ingredients are incorporated and the mixture is mostly smooth with some texture. If the mixture has too much moisture (is not thick and does not hold shape when forming patties), add cooked quinoa or brown rice and blend for 1-2 minutes until smooth.
- Once the black bean mixture is complete, begin forming patties. The mixture should make 6 to 8 patties.
- Place the patties on a parchment-lined baking sheet and bake for 25 minutes, gently flipping halfway through.
- Serve on your favorite bun with lettuce, tomato, and avocado. Enjoy!
- These Vegan Black Bean Burgers can be stored in the fridge in an airtight container for up to 5 days.
- To reheat, simply warm in a skillet over medium heat. Warm each side for 3-4 minutes. (add 1 tbsp Olive Oil to the skillet if needed)