This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.
Healthy and hearty, you can't go wrong with this Vegan Black Bean Burger. Made with a garlicky base and chipotle peppers in adobo sauce, the beans in this burger are packed with deliciousness. Spices, mustard, soy sauce, and corn add both color and flavor to make this a great meal to enjoy for lunch or dinner, in the house or by the backyard grill.
These Vegan Black Bean Burgers have such great texture. They're not crumbly or mushy, but the perfect in-between where it holds together nicely and you can taste the ingredients in every bite. There are some easy and yummy variations that you can try with this recipe, and these are also freezable. So make extra and you can always have something scrumptious and healthy just waiting for you. Let's look at what brings all the flavor to this recipe.
What you'll need
- Black Beans. You can used canned beans or cook them yourself.
- Breadcrumbs. Any vegan breadcrumbs would work here.
- Oats. Quick cook oats are best.
- Onion & Garlic. We'll saute these in veggie broth and add them to the burgers for extra moisture and flavor.
- Chipotle in Adobo Sauce. This is my secret ingredient. I pulse these peppers in the food processor and use the paste in many different recipes. Read this for more info: If you want to substitute, use some of your favorite hot sauce.
- Corn. Adds a nice pop of color and flavor. Use frozen or fresh.
- Seasonings. Soy sauce, mustard, cumin, salt, and pepper.
How to make it
1. Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.
2. Place the black beans into a large mixing bowl and mash them with a potato masher or fork.
3. Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.
4. Divide the mixture into 6 equal parts and make patties.
5. If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.
6. Serve on a burger bun, in a wrap, or over a salad with your favorite toppings.
Add-ins and Substitutes
- Sauces. For extra flavor in the black bean burger patties, add some ketchup or your favorite barbecue sauce.
- Cheese. If you prefer cheese burgers, then mix in some crumbled vegan feta before putting the patties in the fridge, or add a slice of vegan cheese on top to melt as they cook.
- Spices. You can add any of your favorites, including smoked paprika or chili powder for extra flavor.
- Vegetables. Diced mushrooms or green peppers can be sauteed with the onions and garlic for a tastier base. Sweet potato can be added to help bind the patties and for taste.
- Heat. I used chipotles in adobo sauce, which I love for their heat and smoky flavor, but hot sauce, Sriracha, or cayenne pepper are all substitutes you can make. Or use a less spicy pepper option.
- Gluten-free. Use gluten-free breadcrumbs, oats, and soy sauce to make this recipe friendly to those who are avoiding gluten. For breadcrumbs, you can even coarsely process rice chex as a substitute.
How to Store and Reheat them
Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag. You can also freeze them with a layer of parchment paper in between to avoid them sticking together. They will last for about 3 months and just need to thaw overnight. Reheat over the stove, grill, or in the oven until warmed through.
Can you Make these Ahead of Time?
Yes, you can prepare and then freeze these Vegan Black Bean Burger patties uncooked. Just stack them between parchment paper in a freezer-safe container or ziplock bag. They should thaw overnight, but you can also just bake or fry them straight from the freezer. The frozen uncooked burgers last for up to 3 months.
What to Serve with Black Bean Burgers
- In a bun or wrap. This is a great lunch idea or barbecue dish. Or add it to something like this Easy Hummus Wrap.
- Over a salad. Whole or broken up, this can be added to your favorite salads. Try it with this Mexican Quinoa Salad.
- With toppings. Avocado, pickles, Salsa Roja, guacamole, or caramelized onions are all delicious on these burgers. Try the sauce from this Pasta with Roasted Pepper Sauce, too.
- Alongside side dishes. Vegetables like Roasted Tomato Pesto Vegetables and Simple Vegetable Skewers go great with Vegan Black Bean Burgers. You can also serve them with Garlic Smashed Potatoes, Cucumber Pasta Salad, or some Red Lentil Curry.
These Vegan Black Bean Burgers have so much flavor and make a filling and delicious meal. You're going to love how easy they are and how much guests and family enjoy them.
More vegan recipes to try:
Vegan Black Bean Burger
- 1 medium onion, diced
- 4 garlic cloves. minced
- ⅓ cup veggie broth
- 1 15 oz. can black beans
- ½ cup quick cook oats
- ½ cup breadcrumbs Panko or regular vegan breadcrumbs
- ½ cup corn fresh or frozen
- 2 tbsp. Dijon mustard or other kind
- 1 ½ tbsp. Chipotles in Adobo sauce* or hot sauce
- ½ tbsp. cumin
- ¼ cup soy sauce
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
- Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.
- Place the black beans into a large mixing bowl and mash them with a potato masher or fork.
- Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.
- Divide the mixture into 6 equal parts and make patties.
- If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.
- Serve on a burger bun, in a wrap, or over a salad with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.