Vegan Black Bean Burgers Recipe
Ginny McMeans
Published:
May 28, 2017
Last Modified:
January 24, 2024
Vegan Black Bean Burgers Recipe is healthy & one of the most popular burgers out there. An added bonus is these have little bits of carrots and corn.
The weather is perfect. Mid 70’s and we can hear the kids in the pool next door. There are more bikes on the streets than usual and I am aching to have some outdoor fun too.
Think I’ll make a casual meal where we can kick around and eat al fresco. The bean burgers won’t be casual though.
They’ll be loaded with spices and veggies and will be cooked just right.
Black Bean Burgers are the way to go. These burgers hold together great too.
What are Some Tricks for Making Black Bean Burgers?
- A trick with any bean burger is that they should be packed firmly when you are making the patty and shape with pressure.
- While they’re cooking don’t press on them with the back of the spatula because that actually separates the ingredients.
- So, form the pattys the size that you want to start with. I always eyeball the size of my buns and shape accordingly.
You can’t beat a warm burger with all your favorite toppings for lunch or dinner. It just grabs you sometimes and you gotta have one.
Use your favorite buns and lettuce and start piling. Sliced red tomato would be a nice layer on these burgers too.
But you know what? I like my tomatoes on the side.
Oh, another sandwich that is really good is the Spicy Green Lentil Burgers recipe. It’s got some really good flavors too.
Well, maybe next weekend because I really want these loaded black bean burgers today!
Can You Freeze Vegan Black Bean Burgers?
Yes! You can lay parchment paper between each patty and freeze that way either in freezer bags or hard sided glass freezer containers.
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours before frying – about 3-4 hours.
They don’t have to be completely defrosted, but almost.
In a large skillet. Heat one tablespoon of oil and fry the patties on each side until browned.
Vegan Black Bean Burgers Recipe
Ingredients
- 1 tablespoon extra virgin olive oil for sauteing
- 1 cup onion, diced
- 1/2 cup carrot finely diced
- 1 ear of corn shucked and cut from the cob or canned corn, drained, about 8 ounces
- 2 cloves garlic finely diced
- 1/2 teaspoon dried oregano
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1 1/2 cups bread crumbs fresh
- 29 ounces black beans 2 cans about 14.5 oz, each, drained. You should even rinse and pat them dry. You want to make sure they aren’t wet when mashing and adding to the rest of ingredients.
- 2 egg substitutes I used chia meal/flour which is 2 tablespoons chia meal and 6 tablespoons water
- 1/4 cup sunflower seed kernels
Instructions
- Make your bread crumbs using a food processor and set aside. If you have any leftover breadcrumbs it can be frozen for 6 months.
- Prepare the egg substitutes and set aside.
- Heat the oil in a large skillet and add the onion and carrot and saute about 10 minutes.
- Add corn and cook another 3 minutes.
- Add spices and garlic to the onion and cook another minute.
- In a large bowl add the black beans and mash with a potato masher or the back of a fork. You could pulse in a food processor instead but not too fine.
- Stir in the prepared egg substitutes.
- Mix in the onion mixture, bread crumbs and sunflower seed kernels.
- Make into 6 patties.
- At this point you can freeze the patties – before frying.
- Fry the patties in medium hot oil until browned on each side.
- Serve with your favorite bun and toppings.
Video
Notes
Nutrition
29 responses to “Vegan Black Bean Burgers Recipe”
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These look wonderful! I’m going to make them this week!
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Where is all the salt coming from?
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Hi Chet! I can see what you mean. It is coming from the canned beans. I’m sure it is improved because the cans are drained. I’ll go and see if I can adjust the nutrition label.
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These look great, always looking for new burger recipes. Thanks!
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Would I be able to use almond meal instead of bread crumbs? We are gluten free.
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That would be too heavy Amy. I’ve seen gluten free breads out there that would work great. The recipe calls for fresh bread crumbs not the boxed ones. Much lighter and you can choose your own bread.
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Hi Ginny! Got a question for you. Or maybe just a clarification. You say to use 19 oz of black beans. Then you say 2 fourteen once cans of beans, drain.,(undrained would be 28 ounces) SO…. do the 2 cans drained equal 19 ounces???? Seems off to me, in terms of math but you’re dealing the fluid as well (As a consumer – 9 – 10 oz of wasted product???? – anther reason to make your own beans!!!) Just asking. My hubby and I are meat eaters (SORRY) but if I can find an alternative burger or one to have when a vegaterian shows up, would be lovely. Thanks for the feed back!
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I think I hit the 1 instead of the 2 for 29 ounces. Fixing it and thanks! It is 2 cans and use the whole drained cans. 2 x 14.5 ounces. Use both cans.
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Thanks Ginny!
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Ginny,
You say you use Chia meal. Would that consist of ground chia seeds? Would it also be ok to use just a regular egg insted? If so one or two? I’m super excited about this recipe & cant wait to make it..Thanks for posting it 🙂-
So glad you’re going to try it Connie. Yes, chia meal is ground chia seed. They sell it in packages now so you don’t even have to grind it. Can’t wait for you to make it and thanks!
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Would it affect the taste if the chili powder and cumin were omitted? Some that I’d be making them for don’t like anything “spicy.” Would there be good substitutes not making it spicy?
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That would be fine Jo. You don’t need to substitute and can just leave them out. I have to omit anything spicy for my husband too. Maybe another 1/2 teaspoon salt.
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These look so delicious! I love this meatless burger option that is also very nutritious! -
I seriously need to try these!! I LOVE black bean burgers and these look amazing!-
Thank you Mindy – I think you’ll love them 🙂
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Yummy! I want these on my grill this weekend!
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I’m not completely vegetarian but I love black bean veggie burgers more than regular meat burgers- and this recipe looks so good! Can’t wait to try this recipe out.
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That looks like a delicious and nutritious burger. I am going to try with some whole grain crumbs. -
These look way too good Ginny! Pinned them to try later
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What’s the cheese sauce in the picture?
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It’s actually a vegan chipotle mayo Anna. I think it was Just Mayo.
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Hi, I was just wondering if I could bake the patties instead of frying them? If so at what temperature and for how long?
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Yes, that should work Diaraye. I would bake at 375° for 10 minutes on each side. Flip carefully so they don’t fall apart before baking through.
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Made these for dinner tonight. Halved the recipe, used a real egg and subbed flax for the sunflower seeds. Melted a slice of cheese. (We are not vegans). They were delicious. Mixed up some mayo with chipotle in adobo. Perfect. This will go into my regular rotation. Yum. -
Hello Ginny!
Thank you for posting this recipe. I am going to make these for a BBQ – I trust that would work? Am I able to omit the breadcrumbs from this recipe please so that my Gluten Free friends can be happy? Thanks!-
Hi Clairuss. The breadcrumbs are necessary to help hold the burgers together. They may work with the same amount of cooked potato that has been mashed. You could also sub gluten free bread for the bread crumbs. They will not cook on a grill without falling apart so you’d need to put down foil to fry them on or in an iron skillet on the grill. Thank you too!
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Hi Ginny!
My family started on the vegan path in December and we are loving it! Even my eight year old boy is embracing this change:). I made these burgers last night and the whole family loved them. I had trouble with them binding though, and wondered if it was the egg sub I used? I used 2 tbsp flax seed meal with 6 tbsp water since that is what I had in the pantry. Do you have any suggestions? I look forward to trying more of your recipes! Thanks!-
I would try one less tablespoon water Mandi. Also, there are some tricks – when you make the patty, press all of the ingredients together firmly and don’t push on the back of them when they are cooking. That will separate the ingredients.
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