Vegan Black Bean Veggie Burgers

Vegan Black Bean Burger
The Spruce
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
349 Calories
7g Fat
58g Carbs
13g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 349
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 934mg 41%
Total Carbohydrate 58g 21%
Dietary Fiber 8g 30%
Total Sugars 8g
Protein 13g
Vitamin C 18mg 90%
Calcium 154mg 12%
Iron 5mg 25%
Potassium 613mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Adding healthy legumes to your diet is no longer a hassle. Forget about overnight soaking and cooking the beans for hours. This recipe for black bean burgers will bring to your table all the health benefits of black beans, plus a wonderful flavor, minus all the hard work.

Vegan and vegetarian alternatives are growing by the day, even in fast-food restaurants, but there's nothing more satisfying than eating a burger that you know has no added preservatives and is made with very few, simple ingredients. Black beans have a wonderful earthy flavor and are simply seasoned with garlic and onions. The patties hold their shape really well thanks to the bread pieces used as a binder. They're pan-fried to golden perfection, so the crunchy outside reveals a flavorful meaty inside that you'll enjoy with or without a bun.

Serve them with your favorite vegan fixings like sliced tomatoes and onions, lettuce, and vegan sauces like sriracha, ketchup, vegan mayo, and mustard. Use regular buns, enjoy a salty addition with pretzel buns, or use a crusty bread like small ciabattas. Alternatively, eat bunless burgers with a green salad for a nutritious meal, but be mindful the patties aren't gluten-free as they contain flour and bread, needed as binders to prevent the patties from crumbling.


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  • 1 (14-ounce) can black beans, well-drained

  • 2 tablespoons olive oil, divided

  • 1/2 medium onion, finely chopped

  • 2 slices bread, crumbled

  • 1/2 teaspoon seasoned salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 dash kosher salt, or to taste

  • 1 dash pepper, or to taste

  • 1/2 cup all-purpose flour

  • 6 hamburger buns

  • 1/2 medium red onion, thinly sliced, for garnish

  • 2 medium red heirloom tomatoes, sliced, for garnish

  • 6 leaves butter lettuce, for garnish

Steps to Make It

  1. Gather the ingredients.

    Black bean veggie burger ingredients
    The Spruce
  2. In a large bowl, mash the beans until almost smooth with the help of a potato masher. Stir well with a wooden spoon until the desired texture is achieved.

    Mash black beans
    The Spruce
  3. Heat 1/2 tablespoon of the oil in a small frying pan. Add the onions and sauté them until they are soft and translucent, 3 to 5 minutes.

    Saute onions in frying pan
    The Spruce
  4. Mix the sautéed onions into the mashed black beans. Add the crumbled bread slices, seasoned salt, garlic powder, onion powder, and salt and pepper to taste. Mix well with a wooden spoon.

    Add black beans, onions, and other ingredients to bowl
    The Spruce
  5. Once the mixture is well combined, add the flour a few tablespoons at a time. Your veggie burger mixture will be very thick, so use your hands to work the flour in well. You'll obtain a firm dough after 2 to 3 minutes of working the mixture.

    Add flour to veggie burger mixture
    The Spruce
  6. Divide the black bean mixture into six individual patties, approximately 1/2-inch thick. Roll a handful into a ball, then gently flatten it.

    Form black bean mixture into patties
    The Spruce
  7. Use the remaining 1 1/2 tablespoons of olive oil to pan-fry the burgers over medium-low heat. Allow the patties to slightly firm-up and brown on each side, about 3 minutes. If your pan is too hot, the burgers will brown too quickly and not be heated through and cooked in the middle, so adjust the heat as needed.

    Fry black bean mixture on each side
  8. Place each veggie burger on a hamburger bun and dress with onion, tomatoes, and lettuce, and your favorite vegan condiments.

    Finished black bean veggie burger
    The Spruce

Recipe Variations

  • Use other canned beans, such as kidney beans, red beans, roman, or black-eyed peas.
  • If you want to use cooked beans, you'll need 1 2/3 cups.
  • Add other vegetables to add texture to the burgers. Use 1/2 cup of grated carrots, celery, green or red peppers, or a combination. Simply sauteé the 1/2 cup of chosen vegetables with the onions. Be sure not to overload the mixture with vegetables because the patties will crumble.
  • Add a handful of finely chopped cilantro or parsley leaves, plus a tablespoon of any seasoning that combines two or more herbs. Individual dried herbs like oregano, sage, or marjoram are also a flavorful addition.

Can These Veggie Burgers Be Frozen?

These veggie burgers can be frozen either before or after cooking—if after, make sure the burgers have cooled completely. Place the burgers on a baking sheet and flash freeze until hard (about three hours) and then store in a zip-top freezer bag for up to three months. Defrost before cooking.

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