These Easy Vegan Black Bean Burgers are made with only 5 pantry staple ingredients, yet are guaranteed to satisfy any burger craving. They’re freezer-friendly, easy to customize, and ready to eat in just 30 minutes! Sounds too good to be true, but it’s the real deal.
Two things that go hand in hand are burgers and summer. While there are plenty of store-bought veggie burger options available for purchase, we always love making them homemade. There is something about using simple and fresh ingredients to make burgers at home that is so much more appealing. Wouldn’t you agree?
If you’ve ever made veggie burgers at home, you know first hand that they usually have a ton of ingredients in them. While this isn’t a bad thing, we wanted to simplify things a bit and provide an impressive, flavor-packed recipe, using as few ingredients as possible.
Ingredients You’ll Need
Black beans: It’s no surprise these black beans call for…you guessed it – black beans! We opted for one 15 ounce can of black beans to make prep quick and effortless, but feel free to substitute 1 3/4 cups of black beans cooked from dry.
Oats: Old-fashioned rolled oats will yield the best-textured burgers. If necessary, opt for gluten-free certified oats. Although oats in and of themselves are gluten-free, cross-contamination is common meaning traces of wheat are often found in regular rolled oats.
Shallot: We used a shallot to add flavor to this black bean burger recipe. It’s milder than onion, yet still adds a bit of a flavor punch you won’t want to miss. If you love the pungent flavor of onion, feel free to opt for 1/2 a medium onion.
Garlic: Fresh garlic cloves add additional flavor and make these burgers taste fresh. In a pinch, garlic powder will work but fresh cloves are superior when possible.
Old bay seasoning: In order to keep the ingredient count down, we went with a spice blend for seasoning. Old bay seasoning is made with a blend of paprika, celery seed, garlic, salt, and black pepper. It’s the perfect ingredient to keep in your pantry when you need a simple flavor boost.
Process ingredients together. In the bowl of a large cup food processor, add the black beans, rolled oats, shallot, garlic, and old bay seasoning. Process for 15 to 20 seconds, or until the burger mixture begins to come together. Scrape down the sides as needed to make sure all the ingredients are well incorporated.
Chill for 30 minutes. Transfer the mixture to a small bowl and cover using plastic wrap, reusable wrap or a clean tea towel and refrigerate for 30 minutes to set.
Form the patties. Remove the bowl from the fridge and begin to form the patties. Scoop 1/2 cup of mixture out and use wet hands to form the mixture into even-sized patties. We were able to make 3 black bean burgers.
Bake. Transfer the shaped burger patties to the lined baking sheet and bake for 15 minutes. Flip and bake for an additional 10 minutes, or until the patties are browned and feel solid.
Serve. Serve black bean burgers while warm as desired.
Add-ins and variations
Give these veggie burgers a spicy kick: If you love to bring the heat, try adding 1-2 tablespoons adobo sauce, hot sauce, chili powder, or a slice of vegan pepper jack cheese.
Switch up the beans: We’ve made these homemade veggie burgers with black beans, white cannellini beans, pinto beans, and red beans and all have worked well.
Change up the seasoning: If you can’t find old bay seasoning or simply don’t have it stocked in your pantry, feel free to use a seasoning blend of your choice. Italian seasoning or all-purpose seasoning blends will work great. Note that old bay seasoning does contain salt, so if your blend is salt-free, additional salt to taste will be needed.
Stovetop method: If your making these delicious vegan black bean burgers in the middle of summer and want to avoid using your oven, cook these burgers on the stovetop instead. To do so, heat a little oil in a large nonstick skillet such as a cast-iron skillet. Once hot, place patties in the pan and cook on each side for about 4-5 minutes, or until browned.
Serve these homemade black bean burgers on your favorite vegan burger buns with all the classic fixins plus a side of french fries, sweet potato fries, or Baked Mojo Fries. Here are some of our favorite toppings to inspire you:
mustard, ketchup, relish, vegan barbecue sauce or vegan mayo
You can also serve these patties in deconstructed burger bowls for a hearty and nutritious homemade lunch.
Leftover burgers will store well in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
The patties can be frozen before or after baking. To do so, arrange the patties so that they are not touching on a lined baking sheet. Place in the freezer to flash freeze for 1 hour, or until frozen solid. Then, transfer the frozen patties to a freezer bag or container. To further prevent the patties from sticking together, feel free to place a piece of parchment paper or wax paper between each patty before storing.
Refrigerated patties can be reheated in the oven, air fryer or microwave. Frozen patties reheat best in the oven.
What holds black bean burgers together?
It varies by recipe. Some vegan burger recipes use ingredients such as a flax egg or bread crumbs, but we used old-fashioned oats. They’re affordable, easy to find in grocery stores, and are gluten-free.
Can I grill these veggie burgers?
We have not tested a grilled version of these burgers. From experience, our hunch is that they may fall apart and be difficult to work with. Instead, we’d recommend giving one of our grillable veggie burgers a try.
Why are my black bean burgers mushy?
It is likely the burger mixture was over-blended or the ingredients were too wet. Make sure to thoroughly drain and rinse the beans and pulse the ingredients together until just combined.
I don’t have a food processor. Can I use a blender?
We wouldn’t recommend using a blender because doing so may make everything too mushy. Instead, we’d recommend adding all of the black bean burger ingredients to a large bowl and mashing the beans with a potato masher until uniform. Then fold the ingredients together to form the burger patty mixture.
These Easy Vegan Black Bean Burgers are made with only 5 pantry staple ingredients, yet are guaranteed to satisfy any burger craving. They’re freezer-friendly, easy to customize, and ready to eat in just 30 minutes! It sounds too good to be true, but it’s the real deal.
1 (15oz.) can of black beans, drained and rinsed (or 1 3/4 cups) (or beans of choice– see notes)
1/3 cup + 1 tablespoon gluten-free rolled oats
1 large shallot, roughly chopped (or 1/2 medium onion)
2 cloves garlic, roughly chopped
1/2 tablespoon old bay seasoning (or seasoning blend of choice– see notes)
Black pepper, to taste
In the bowl of a food processor, add in all of the ingredients and process for 15 to 20 seconds, or until the mixture begins to come together, scraping the sides as needed. Place the bowl of the food processor (or you can scrape all of the mixture into a small bowl) into the refrigerator for 30 minutes to set.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Remove the bowl from the fridge. Scoop out 1/2 cup-sized scoops from the mixture and using wet hands, form the mixture into patties. We made 3 patties in total. Place the patties onto the prepared baking sheet and place them into the oven for 15 minutes. Flip the patties over and then bake for an additional 10 minutes or until the patties are browned and feel solid.
If you would like to speed up the cooking process, you can also cook these burgers on a pan. For this, we suggest heating about 1 tablespoon of cooking oil in a large nonstick skillet over medium-high heat and cooking the patties on each side until browned, about 5 minutes per side.
We have tried this recipe with cannellini beans, red beans, and pinto beans and all have worked well!
If you do not have Old bay, feel free to use a seasoning blend of your choice — just be sure to add salt the blend does not have any.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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