Black Bean Burgers – Taking the BBQ Back
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Possibly the toughest recipe any vegan or vegetarian to tackle is a black bean burger recipe.
It doesn’t sound like it should be a difficult recipe, and yet every vegetarian cook knows the deception of a food processor full of black bean sludge that can’t be made into a burger patty.
And if you don’t make the veggie burgers yourself, you’re stuck with frozen patties, and those just don’t make the cut.
Sure, there are plenty of other options at the BBQ – potato salad, grilled veg kebabs, halloumi cheese, salted corn, garlic bread, baked potatoes, – but I have always found veggie burgers subpar (don’t get me started on soy sausages).
So it became a mission of HurryTheFoodUp to create the best veggie burger recipe. A veggie burger that we’ll truly look forward to having on the barbie.
(That’s thanks to all the delicious ingredients like cumin, paprika and sun-dried tomatoes.)
And so, here it is. A wonderful black bean veggie burger. That doesn’t fall apart!
It holds together really well, and no longer will your vegan BBQ option be the laughing stock of the party as they slip through the grill to slowly reduce to ash in the coals at the bottom.
If you’ve ever wondered how to make black bean burgers, this is the recipe for you!
Vegan black bean burgers?
During the several (many) test runs of this black bean burger recipe, one of the iterations came about when I’d run out of eggs.
I hadn’t noticed until I had a full mixing bowl and a ravenous hunger, so I was determined to make the mix work, with or without the egg. And it did!
It was quite simple, truth be told. I opted for a ‘flax egg’ – quick and fantastic as a binder. Flax is a good source of omega 3, too.
Just mix 1 tablespoon of flax seeds with 3 tablespoons of hot water, stir, and let settle for a minute or two. You have a flax egg. That was it, and the results were perfect.
Egg is/was the only non-vegan item in this recipe, so simply replace them with the flax eggs and you’re sorted – you have made your veggie burger recipe into a vegan burger recipe.
These black bean patties are an excellent source of protein
With or without the eggs, these burgers are an excellent source of protein – one of the biggest worries for vegans or vegetarians (and we should know, we’ve done countless research surveys on the topic!).
The star of this recipe, black beans, are an incredible source of plant based protein. In fact just one cup of black beans contains 15g of protein!
You can find out exactly how much protein you need in our High Protein Vegetarian Meal Plan.
So this vegan black bean burger recipe is a fabulous source of protein in your vegan diet. If being high in protein wasn’t enough, black beans are also a fantastic source of fibre.
Fibre can help to keep hunger at bay and regulate blood sugar levels, but many of us just don’t get enough of the stuff.
These veggie burgers pack in 4g per serving, and this article from Harvard has some great tips on increasing your fibre intake in other ways too.
Enjoy your vegetarian barbeque!
Easy black bean burger recipe FAQs
How long will these veggie burgers keep in the fridge?
After cooking, the patties will keep for around 2 days in the fridge.
How do I freeze bean burger patties?
We’ve not actually tried freezing these meatless burger patties yet, but would recommend wrapping in foil and freezing for up to 3 months.
If you plan to freeze the mixture before cooking, make sure to place something like parchment paper between each patty to stop them from sticking.
Can I make the patties ahead of time?
Definitely! You can make your patties and store them in the fridge up to 1 day before you plan to cook them – perfect for making ahead of a BBQ.
Can I bake them instead?
We haven’t tried baking this black bean veggie burger recipe yet, but if you do want to try we would recommend cooking at around 200°C/390°F for 15-20 mins, and cook for longer if needed.
What goes with black bean veggie burgers?
You can serve these up as you would any burger – with your favourite bun, veggies and condiments. We went for the traditional sesame bun, sliced tomato, salad and burger sauce – delicious!
Check out our favorite vegetarian barbeque recipes, if you need some inspiration!
What our readers are saying
This is the BEST black bean burger recipe I have ever tried! I never get on food sites and leaves comments but I just had to this time! Bravo!! And thank you!!!Amy ⭐⭐⭐⭐⭐
This is my go to black bean burger recipe because they are easy to make and tasty too. Thanks for making life as a vegan easy . If you haven’t made these yet go for it…they are yum.Anne-Marie Boyle ⭐⭐⭐⭐⭐
This is, by far, the BEST veggie burger I’ve had. I’m a meat eater but I’ll always have these on hand! Have shared it with many friends.Danielle Lennon ⭐⭐⭐⭐⭐
And a final note: our new ebook is out! Breakfast in Six is full of exclusive vegan and vegetarian recipes (we take care of gluten-free and high-protein too) that have never been seen on our site. They’re really quick and use only six or less ingredients. It’s time to take breakfast up a level.
- ¼ cup rolled oats
- 1 eggs (use ‘flax’ eggs to make vegan. One flax egg = 1 tbsp flax seeds mixed with 3 tbsp hot water and stirred)
- ½ can black beans (1 regular can = 15oz = 425g)
- ½ tsp salt
- 1 tsp cumin, ground
- 1 tsp paprika
- ½ small red onion
- 1 tsp olive oil
- ¼ cup sun-dried tomatoes in oil
- ¼ cup dried breadcrumbs
- 4 slices cheddar cheese
- 4 burger buns
- 1 handful arugula/rocket
- 2 tomatoes
- 1 avocado
- 3 tbsp low fat Greek Yogurt
- Rinse and drain the black beans. Add to a food processor. Alternatively, crush the beans with a fork/masher.½ can black beans
- Dice the red onion and sundried tomatoes and add to the food processor/bowl.½ small red onion, ¼ cup sun-dried tomatoes in oil
- Next, add the oats, eggs, salt, cumin, paprika, olive oil and breadcrumbs. Blend.¼ cup rolled oats, 1 eggs, ½ tsp salt, 1 tsp cumin, ground, 1 tsp paprika, 1 tsp olive oil, ¼ cup dried breadcrumbs
- If mixing by hand, add the breadcrumbs a little at a time until you’re left with a nice, firm mixture. If you don’t need to use all the breadcrumbs, that’s totally fine.
- Heat up some olive oil to medium heat in a frying pan.
- Take a small handful of the mix with a bigger spoon and place it into the pan. Mold into a patty shape.
- Cook for about 7 minutes on each side, turning occasionally.
- In a bowl mash the avocado and mix in the yogurt. Add a little salt.1 avocado, 3 tbsp low fat Greek Yogurt, ½ tsp salt
- For extra happiness place the slices of cheddar onto the burger patties and cook until it starts to melt. Toast the burger buns.4 slices cheddar cheese, 4 burger buns
- Assemble the burger with arugula/rocket, sliced tomatoes, avocado sauce. Enjoy!1 handful arugula/rocket, 2 tomatoes
Love the recipe!! Well done creating a veggie burger that actually tastes well and holds together
Thanks Tano! Very kind of you to say. Glad you enjoyed!
Made these as soon as I discovered the recipe ….. as I happened to have everything I needed right here. Absolutely awesome! They held together beautifully and tasted incredible! Husband (carnivore) tried one and commented “tastes ok but it needs something!” …. Silly man still thinks of veggies as side dishes nothing more. I will make these again and again. Thanks again you 3 for making my veggo journey such an easy and awesome one!
Ah wow, thanks Jo-Anne! I’m so happy they worked so well for you. Haha yeah, that happens :D. But slowly and surely we’ll win the rest over. You’re very welcome, and great to have you with us!
One serving is 1227 calories? Or is that for the entire recipe? Super excited to try them but unfortunately that’s more than this dieting vegetarian can do for one meal.
Hi Kerry! Good point, that deffo was a typo! It’s fixed now and looks much healthier 🙂
1 serving = 1 burger, yep!
Haha! Thank you, I was wondering if I had to run a marathon first before I had one, lol.
hahahaha, fortunately not 😀
I think black beans are my new veggie best friend! Tried these today and they were so good! I’ve been craving bbq-type food, but find shop-bought veggie burgers to be a bit hit and miss. The “mince” was very quick to bring together, the patties kept their shape brilliantly in the pan,
looked great, and tasted great. 100% will make this again!
Ahhhh thank you Lydia! The burgers seem to be getting a lot of love at the mo, must be BBQ time of the year! Thank you for writing 🙂
Delicious both on the BBQ and in the pan! I personally prefer the pan version as the patties get crispy (if you put them in flour prior to frying). Even my husband admitted they waste well & are ok to be cooked again :-). Thank you for the great recipe. I give four stars for the BBQ version (not juicy enough) but the pan version compensates with its crispiness, so five stars.
That’s great to hear, Valya! And thanks for the kind words 🙂 I’m glad you enjoyed them and that your husband will eat them again too 😀
I love the recipes and ideas on this website! Thank you and keep up the good work!
Thank you, Philip! Kind of you to say – and we’re glad you’ve found it so helpful! 🙂
This is the BEST black bean burger recipe I have ever tried! I never get on food sites and leaves comments but I just had to this time! Bravo!! And thank you!!!
Ah awesome!! That’s so cool to hear Amy. And making the effort to write is much appreciated too :). Enjoy more burgers 😀
These look and sound UUUUHMAZINGGGG! Can’t wait to grill some this weekend – I’m sure they’ll turn out fab. Thanks for the recipe!
I made these and they were a big hit with all the family! I put in extra oats as I used my food processor to mash the onion and tomatoes (lazy haha) and that made the combination a little more wet, so I added the oats to compensate. I also put ground cumin in as I just read the recipe and didn’t look at the photos but now I see that the cumin is actually whole seeds – will try them whole next time! I put them on a wrap and fried it closed in a little olive oil as I am not keen on too much bread. Anyway, they were beautiful. Kept together so well. Were perfect even for a good hearty breakfast the next morning. We loved them and this is now my go to recipe for burgers.
Hi Ayesha, I’m making these this evening. I like your idea of the wrap. I think that’s the way I’ll do them, sounds good.
For the flax egg, are the flax seeds used whole or ground?
Good question Mary,
definitely ground! Check out this video to get an idea: https://www.youtube.com/watch?v=ouUW810R5to
Enjoy your barbie!!
Hi these look great! I like to prep ahead, have you any experience of shaping, then freezing the patties? Or even how long the keep on the fridge? Thanks!
Hi Abby, I haven’t tried freezing them yet, but looking at the ingredients, I don’t see why not! After cooking they’ll keep about two days in the fridge 🙂
We had these tonight on the grill. I have a question for everyone – mine turned out kind of like a bean dip in the center. What do I need to adjust for next time for a more “burger like” consistency?
They tasted really good but I think I need to make some adjustments.
Hi Tammie, glad you liked the taste anyway! I’m not sure what caused the soft centre but I have a couple of ideas to try. First would be to add just a little more oats or breadcrumbs (or both), or to cook the burger for slightly longer but over a slightly lower heat. I hope that helps!
Hi there, I’m on a strict low carb diet. With what ingredient can I replace the oats with?
Hi Ash, I know there’s a bit of a craze for ‘noatmeal’ at the moment – keto-friendly oats. Would those work for you?
I would love to bake them… if so, do you have a temp and time recommendation??
Hey Michelle, I haven’t tried baking them yet. In theory though they should work, I don’t see why not. I think I’d start with about 200°C/390°F and 15-20 mins and see how it looks from there. Would love to hear back if you have success!
I saw this recipe yesterday and made it today.
It turnout too good to be true! Thank you so much
Woohoo, yay! Really happy it turned out so well!!
This is my go to black bean burger recipe because they are easy to make and tasty too. Thanks for making life as a vegan easy . If you haven’t made these yet go for it…they are yum.
Hi Anne-Marie – so happy to hear it! That’s awesome. And thank you too for writing 🙂
This is, by far, the BEST veggie burger I’ve had. I’m a meat eater but I’ll always have these on hand! Have shared it with many friends.
Woohoo, thanks Danielle! SOOOO happy to hear that. And thanks for sharing!!
I make my own black beans so do you have any idea how much is in “half a can”?
Do I include bean liquid or drain and rinse the beans?
Hi Kathe, 1 can is a bit more than half a cup. Best is drained and rinsed, yes 🙂
My son loves these burgers. He is a vegetarian 1.5 year old but necessarily by choice, he has a rare allergy to meat. I am not vegetarian myself so it was hard to cook vegetarian having never done it before. Also being 1 1/2 he isn’t too keen on veggies so I have had to be super sneaky and creative on getting him his protein and nutrients. I have tried other black bean burger recipes but this is by far is the best. Thank thank thank you for making my life a tad but easier!
Ah Courtney, thanks so much for taking the time to leave this comment!! We’re really happy that the recipe works so well for your son!!
I made these tonight for dinner with some roasted Brussels sprouts and was so amazed how they DID NOT fall apart and tasted great too!!! Thanks for sharing this recipe with us! I will make it again. I made them with eggs but does it also still stay together with the flax seed egg?
Woohoo, I’m happy to hear the black bean burgers turned out so well for you, Shannon! Yes, when I tested them with flax eggs it worked well, too 🙂 enjoy!