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These Vegan Black Bean Burgers truly are restaurant quality! Crispy on the outside with a succulent, moist middle, these bean burgers will please everyone. It takes less than 30 minutes to get these easy healthy burgers ready!
Slathered in tangy BBQ sauce and with the perfect crunchy/moist texture, these Vegan Black Bean Burgers are utterly mouthwatering! The burger is made with panko breadcrumbs, for a satisfying crunch. The patties are seasoned with smoked paprika, garlic powder, salt, and pepper. Such a delicious and easy burger recipe to enjoy this summer.
why you’ll love this recipe
- Crispy and moist. No mushy burgers here! These vegan burgers hold their shape and provide satisfaction in every bite.
- Hearty. Thick, packed with black beans, and topped with juicy, crunchy veggies, these burgers cross are so satisfying, that vegans, and omnivores unite!
- Delicious! Balsamic vinegar adds a depth of flavor, while the garlic and smoked paprika provide a wonderfully seasoned kick to the black bean burger mix.
- An easy burger recipe. Whisk the ingredients up in a blender and cook for 8 mins – less than 20 mins from the pantry to the table.
ingredients you’ll need
- Black Beans: Rinsed and drained. If you want to use dried beans and cook them from scratch you can.
- BBQ Sauce: you may use store-bought or you can make your own at home. Checkout our Homemade BBQ Sauce Recipe.
- Panko Breadcrumbs: Store bought or check out our How to make Breadcrumbs post.
- Balsamic Vinegar: Aged is best, for a richer flavor.
- Ground Flaxseed: store bought or blend your own.
- Seasonings: Smoked Paprika, Garlic Powder, Salt & Pepper
- Olive Oil: avocado oil or any other neutral oil will work.
- Veggies: Lettuce leaves, tomato, and red onion.
- Burger Buns: use any buns of your choice.
how to make vegan black bean burgers
- Make the burger mix. Place the beans into a food processor together with the vinegar, BBQ sauce, breadcrumbs, flaxseed, and seasonings. Pulse for about 1 minute, until you have a
mixture that holds together.
- Cook the burgers. Divide the burgers, form patties, then cook in a skillet with hot oil – 4 mins per side.
- Assemble the burgers. Toast the buns, then spread some BBQ sauce over the insides of them. In between adding a bean patty, onion and tomato slices, and a few lettuce leaves.
recipe notes and tips
- Be careful not to over-process the burger mix into a paste, some chunky texture is welcomed! If you do not have a food processor, you may use a potato masher.
- When cooking the patties, if any bits fall from the sides as you flip, press them back into the sides of the patty.
- You may cook the bean patties in the oven instead. Place them on a lined baking sheet pan and bake in a preheated oven at 350F for 18-20 minutes.
- When toasting the buns in a pan, move them around while they toast, to avoid burning, you just want them a little crispy.
- To ensure that the black bean burgers don’t fall apart, drain the beans thoroughly to remove as much liquid from them as possible.
- For a lighter lunch, skip the bun and eat on a salad. Still super filling!
- When using a BBQ sauce, make sure it’s vegan and does not contain honey.
Frequently asked questions
These black bean burgers are much more healthy than a traditional meat-based burger. Black bean burgers are packed with fiber, vitamins, and minerals but are way lower in fat and cholesterol than a traditional ground beef burger. Skip on the meat and enjoy a healthier alternative with the same great taste.
Cooked or uncooked black bean burgers freeze great for up to 3 months. Stack them between parchment paper in a freezer container or zipped-top bag. You can thaw it in the refrigerator and reheat it. If you’ve frozen them uncooked, cook according to the recipe.
If you end up with mushy burgers, then you either didn’t use enough bread crumbs, your black beans were too moist and not drained well, or you over-processed the beans.
You must use breadcrumbs or another form of binder to let your black bean hold together better and not fall apart when cooking. You cannot skip using breadcrumbs and just use blended beans.
Storage and Reheating
- Storing: You can store your leftover bean burgers. Either place them in a sealed container or carefully wrap them in a foil wrap or plastic wrap and store them in the fridge for up to 5 days. You can freeze the bean burger patties for up to 3 months for a great make-ahead option.
- Reheating: the best way to reheat bean burgers is to use the microwave and reheat for 1-2 minutes or until they are heated through. You can also reheat on a skillet using your stovetop over medium to low heat.
Recipes with black beans
- Black Bean Enchiladas Recipe
- Black Bean and Sweet Potato Stew
- Beef Burrito Meal Prep Bowl
- Creamy Chicken Enchilada Soup
- Easy Cowboy Chicken Skillet
- Easy Vegetarian Bean Chili
- Mango Black Bean Salad Recipe
- Black Bean Quinoa Tabbouleh Salad
Vegan Recipes you may like
- Vegan Wild Rice Stuffing
- Vegan Green Goddess Pasta Salad
- Vegan Creamy Lemon Pasta
- Easy Vegan Zucchini Lasagna
- Simple Vegan Banana Bread
- Easy Vegan Chili Recipe
- Vegan Mashed Potatoes
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Vegan Black Bean burger
Equipment
- skillet
Ingredients
- 15 oz Black beans, one can, rinsed and drained
- 1 tbsp aged balsamic vinegar
- 2 Tbsp BBQ sauce
- 1/2 cup Panko breadcrumbs
- 2 Tbsp Ground flaxseed
- 1 tsp smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt, or to taste
- 1/4 tsp ground pepper, or to taste
- 1 tbsp Olive oil, or more to cook the patties
To serve with:
- Lettuce leaves
- Red onion, thinly sliced
- 1 Ripe tomato, sliced
- 2 Burger buns, choose whole wheat
- 2 Tbsp BBQ sauce, to your taste
Instructions
- Place the beans into a food processor together with the vinegar, BBQ sauce, breadcrumbs, flaxseed, and seasonings. Pulse for about 1 minute, until you have a mixture that holds together (Be careful not to over-process into a paste, some chunky texture is welcomed).
- Divide the mixture into 2 equal portions and form them into patties.
- Heat oil in a skillet over medium heat.
- Carefully place the patties into the hot oil and sear each side until slightly brown and crispy, about 4 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty.
- Heat another non-stick pan over medium heat. Add buns and toast while moving, until both sides are warmed through and lightly crispy.
- For assembling, spread some BBQ sauce over the insides of the buns. In between add a bean patty, onion and tomato slices and a few lettuce leaves.
- Serve immediately and enjoy!
Notes
- Be careful not to over-process the burger mix into a paste, some chunky texture is welcomed!
- When cooking the patties, if any bits fall from the sides as you flip, press them back into the sides of the patty.
- When toasting the buns in a pan, move them around while they toast, to avoid burning, you just want them a little crispy.
- To ensure that the black bean burgers don’t fall apart, drain the beans thoroughly to remove as much liquid from them as possible.
- For a lighter lunch, skip the bun and eat on a salad. Still super filling!
- When using a BBQ sauce, make sure it’s vegan and does not contain honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this post. Is bread included in the amount of carbohydrates?
Yes the buns with the BBQ sauce included