Gluten-free, packed full of flavor, and baked right in the oven, these easy homemade Vegan Black Bean Burgers are so good your friends will be asking you for the recipe.
Everyone needs a good veggie burger recipe. And this classic black bean burger recipe is pretty amazing. It's an oldie, but a goodie and has been my go to veggie burger for years now.
The burger not only holds together perfectly, but is full of flavor using fresh herbs and spices. Perfect for eating on your bun of choice or as a burger steak. And best of all it's gluten-free and good for you!
The recipe was inspired by an old NY Times black bean burger recipe that I discovered about 10 years ago. This was long before most of us had ever heard of Beyond Meat or the Impossible Burger. Those products weren't even an option. They didn't exist. At that time, almost all veggie burgers were bean burgers and there was no doubt that what you were eating was a veggie burger.
Classic Bean Burger vs Meat Alternatives
I should probably confess that I'm not a big fan of Beyond Meat or the Impossible Burger. Aren't the products really just processed food made in a lab called healthy meat alternatives? I don't know? I've done my research and I always walk away conflicted. There is always a debate in my head between the idea of another processed food made in a lab or a new improved meat alternative that scientists have figured out how to make not bad for you.
You've probably guessed by now that I don't eat it. I do occasionally eat soyrizo or use a veggie sausage, but I'm still on the fence when it comes to lab created meat alternatives. For now, I prefer to make my own veggie burgers. That's what works for me.
And as far as I'm concerned, I've had great success serving this black bean burger at countless parties and given the recipe to dozens of people.
Black Bean Burger Ingredients
This easy recipe requires a list of simple ingredients that can be found in any grocery store!
- Black Beans
- Diced Tomatoes with Green Chilis
- Grated Carrots
- Green Onions
- Onion Powder
- Smoked Paprika
- Ground Flaxseed
- Old Fashioned Oats (Gluten-free)
Black Beans win the title as the star ingredient of this recipe! But as the star they do much more than just give the burger it's yummy base flavor. They help to create the burger like texture and base that holds it all together so well along with the oats.
Added to the base of the recipe, diced tomatoes with green chilis give the burgers moisture, umami, and spice along with the teeniest tiniest dash of acid. And the carrots, cilantro, green onions, and garlic bring life to the burgers with an added element of freshness and boost in flavor that has the burgers go from okay to amazing.
Of course, we can't forget the important smoked paprika and it's umami super powers that are like a secret weapon in the world of plant based cooking. With its touch of smokey flavor it adds just the right amount of depth to round out the recipe.
How to Make Vegan Black Bean Burgers
This is the easiest veggie burger I have ever made! No complicated instructions or multiple steps. Just puree, mix, bake and eat! It's fabulously easy peasy!
To begin, you will make a flax egg and set it aside to use in a later step.
Then you put the black beans, diced tomatoes, grated carrots, garlic, green onions, cilantro, onion powder, smoked paprika, salt, and black pepper into the bowl of a food processor and puree until smooth. Next, combine the pureed mixture with the oats and flax egg in a large bowl. The burger mix may seem a little loose, but don't worry because it all comes together in the oven.
Now it's time to turn the mix into burgers! To do this, take a measured half cup portion of the mix and form it into a ball. Now lay the ball onto a sheet pan lined with parchment paper and flatten it out to resemble the shape of a burger. The mix will make about 7 burgers.
Bake the formed burgers in the oven for 20 minutes at 375 degrees fahrenheit. After 20 minutes carefully flip the burgers using spatula and bake for another 5 minutes. If the burgers aren't ready to flip after 20 minutes you need to let them cook a few more minutes to firm up.
Let the cooked burgers cool on the sheet pan for 5 minutes before serving. Eat with all your favorite toppings and enjoy!
Leftovers & Variations
This recipe makes 7 black bean burgers. Leftovers will keep in the fridge for up to 6 days or in the freezer for up to 3 months. The burgers reheat best in the oven at a medium temperature. Typically, out of the fridge takes about 10 minutes at 350 degrees and out of the freezer takes about 20 minutes at that same temperature.
For variations to the recipe, there are a number of ways to make the recipe your own. You can use any type of canned bean in place of the black beans. Any fresh herb can be added to or substituted in place of the cilantro and you can use whatever spices you wish. The most important thing is just to keep the ratio of canned beans, diced tomatoes, and oats the same.
These Vegan Black Bean Burgers are amazing because they are...
- Packed with flavor and the perfect texture
- Smokey good without being meat
- Good for you and your heart
- Quick and easy to make
- Freeze amazingly well for later use
I hope you love this vegan black bean burgers recipe! And it makes its appearance at your next BBQ or picnic.
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Easy Black Bean Burgers Recipe
- 1 15oz can black beans, rinsed and drained
- 1 15oz can diced tomato with green chilis, drained
- 1 cup grated carrots (about 2 medium carrots)
- 2 cloves garlic
- 3 green onions
- 1 cup cilantro
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt (season to taste)
- ¼ teaspoon black pepper
- 1 flax egg (1 tablespoon flaxseed ground + 2 ½ tablespoon water)
- 2 cups old fashioned oats
- Make your flax egg by mixing 1 tablespoon of ground flaxseed meal and 2 ½ tablespoon of warm water in a small bowl. Then set in the fridge for about 10 minutes to let it thicken up.
- Preheat your oven to 375 degrees fahrenheit and line a sheet pan with parchment paper or a silicone mat. I have never made these burgers on a non stick pan, but I’m guessing it may not be enough to keep them from sticking or falling apart.
- Add the black beans, diced tomatoes, grated carrots, garlic, green onions, cilantro, onion powder, smoked paprika, salt, and black pepper to the bowl of a food processor and puree until smooth.
- Next, put the pureed mixture into a large bowl. Add the oats and flax egg and combine well. The mixture will seem wet and loose, but don’t worry they firm up in the oven.
- Taste your finished burger mix and add salt to taste before baking.
- Portion out a measured ½ cup size ball of the mix into your hands. Then lay the ball onto a sheet pan lined with parchment paper and flatten it out into the shape of a burger. The mix should make about 7 burgers using ½ cup portions of the mix.
- Bake the burgers for 20 minutes at 375 degrees fahrenheit. After 20 minutes carefully flip the burgers using a spatula and bake for another 5 minutes. DO NOT flip the burgers until they seem pretty firm. If your burgers seem too loose to flip just keep baking them until they firm up enough. Every oven is different so don’t worry if it takes more than 20 minutes before your burgers are ready to flip.
- Let the burgers cool on the sheet pan for a few minutes to firm up even more before serving.
- Serve on your favorite bun with all the toppings you love! I suggest adding some vegan chipotle aioli that goes fantastic with the flavors of this burger.