Plant Based Black Bean Burger

Plant Based Black Bean Burgers are absolutely delicious and packed full of flavor and texture. Easy make ahead vegan black bean burger recipe you’ll turn to again and again. 

These homemade black bean burgers are so delicious, even my carnivore husband devours them, never once wondering where the meat is.  

They’re full of flavorful veggies, warm spices and seasonings and texture, thanks to rolled oats, crunchy walnuts, and half-smashed beans. 

Made from wholesome ingredients you can find in any grocery store, this black bean burger is a great make ahead recipe and easy freezer meal the whole family will love.

We love to smother these burgers with this Spicy Vegan Mayo and Mango Habanero Salsa and serve them with a side of sweet potato fries. Next time, try my Spinach & White Bean Burgers!  

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Ingredients

Black beans. Use one 15 oz can of black beans, well drained and dried in the oven (see more below).

Red bell pepper. Juicy red bell pepper adds sweetness. Substitute with yellow, orange, or green bell peppers.

Red onion. Sauteed red onion adds mild onion flavor. You can use white or yellow onion, as well. 

Green onions. Green onions bring bright, fresh onion flavor to these black bean burgers.

Fresh garlic. Sauteed fresh garlic adds a nuttiness without an overpowering garlic flavor. 

Taco seasoning. Taco seasoning adds smoky flavor with a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and other spices.

Use store-bought taco seasoning or homemade taco seasoning. I use one tablespoon in this recipe, but use more or less to your liking. 

Rolled oats. Rolled oats, also called old fashioned oats, are one of the binders that hold these bean burger patties together.  

Chopped walnuts. Finely chopped walnuts add nutty flavor and texture.

Baked sweet potato. Baked sweet potatoes are another binder that keeps these black bean burgers from falling apart. 

BBQ sauce or ketchup. Add a touch of sweetness with your favorite vegan BBQ sauce or ketchup. 

Soy sauce. Soy sauce is packed with savory umami flavor. 

Step-by-step Instructions

Step 1

Dry the black beans in the oven. 

I picked up this trick for drying out black beans from Serious Eats. It takes away the mush factor, helps hold the patties together, and gives them a denser, meatier texture. 

Preheat the oven to 350. Drain and rinse the beans. Spread them on a baking sheet lined with foil or parchment paper. 

Roast them for 10-15 minutes, or until they are dried and most of them are split open. Let them cool. 

Step 2

While the beans are roasting, sautee the vegetables. 

Heat 1 tablespoon of olive oil in a large skillet over medium heat. 

Add the red pepper, red onion, green onion, and garlic. Sautee for 5-6 minutes or until the vegetables are translucent and the garlic is light golden.  

Remove the pan from the heat and let them cool a bit. Transfer the vegetables to a paper towel-lined plate and blot them dry. 

Step 3

Add the sauteed vegetables, baked sweet potato, rolled oats, taco seasoning, walnuts, BBQ sauce, and soy sauce to a large mixing bowl. Use a fork to break up the sweet potato and briefly mix everything together.

Step 4

Add the beans to the mixture. With a fork, partially mash the beans and combine all of the ingredients together.

Keep some beans whole so you have a chunky mixture. The texture of various levels of mashed beans help keep the patties from being mushy.

Step 5

Form the patties in whatever size you prefer. They won’t shrink during cooking, so make the patties as wide as the buns. 

To make big, thick patties that fill a standard sized hamburger bun, use ½ cup measuring cup to portion out the mixture. 

Step 6

Cook the patties. 

These black bean patties hold together the best when they are baked. 

Place the patties on a parchment lined baking sheet and bake at 350 for 10-12 minutes. Flip the patties and cook the second side for another 10-12 minutes or until light golden.

If desired, you can also cook them in a non-stick or cast iron skillet over medium heat with one tablespoon of olive oil.  Cook the first side for about 5 minutes or until brown, then carefully flip and cook the second side for an additional 4-5 minutes.  

Serve on a whole wheat bun or lettuce wrap with your favorite toppings. We love this Spicy Mayo, ketchup, or BBQ sauce and Mango Salsa. 

Storage, Freezing & Reheating

Store leftovers in the refrigerator for 3-4 days. 

Reheat in the microwave or oven. 

Freeze cooked or uncooked patties in between sheets of parchment paper in an airtight container or freezer bag for 1-2 months. 

Thaw in the refrigerator and cook or reheat according to the directions. 

How to keep plant based black bean burgers from falling apart

These plant based black bean burgers are made without eggs or vegan egg replacers. So what’s keeping them together? Starchy binders and a sticky black bean mixture. 

• Baked sweet potato and rolled oats are the binding ingredients in these burgers. 
• Baking and drying out the black beans, then mashing only some of them makes the black bean mixture sticky enough to hold everything together. 

How to make black bean burgers less mushy

No one wants a mushy black bean burger. So I used a few tricks to keep these black bean burgers from becoming a mushy mess:

• Bake and dry the black beans
• Mash only some of the beans, keeping some whole to add texture
• Use rolled oats as a binder
• Add chopped walnuts for texture

How to bake a sweet potato in the microwave

The fastest and easiest way to bake a potato for the filling of these black bean burgers is in the microwave. This is how I do it — I usually do this while the black beans are roasting in the oven. 

• Use a fork to poke holes in a medium (8 ounces or so) sweet potato.

• Wrap a wet paper towel around the sweet potato, place it on a microwave-safe plate, and heat on high for 5 minutes.  

• Check for doneness by sticking a fork into the top and bottom of the sweet potato. CAREFUL, IT’S HOT!

• Let it cool, cut it in half and scoop out the flesh for your black bean burger mixture. 

Expert Tips

• Dry out the black beans in the oven before mashing them to keep these burgers from becoming mushy. 
• Blot the moisture from the vegetables to keep from adding too much moisture to the filling. 
• Adjust the seasoning to your liking by using more or less taco seasoning or adding red pepper flakes or cayenne if you like it spicy. 
• The patties will not cook down while they cook. Form the patties to the size of the bun. 
• For best results, bake the patties in the oven. They hold together best when baked. 

FAQs

Hungry for More Easy Recipes?

Recipe Essentials

These sheets of parchment paper are so much easier to work with than the rolls I had been buying at the grocery store. 

My cast iron skillet is great for everything from sauteeing vegetables, to making coffee cake.

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