Vegan Black Bean Burger Patties – Flavorful, Hearty, and Easy

These vegan black bean burger patties hit the sweet spot between hearty, flavorful, and simple. They hold together well, cook up with a nice crust, and don’t require fancy ingredients. Whether you’re vegan, trying to cut back on meat, or just want a tasty homemade burger, this recipe delivers.

You can cook them on the stovetop, in the oven, or air-fry them. Make a batch for dinner and freeze the rest for quick meals later.

Vegan Black Bean Burger Patties - Flavorful, Hearty, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped (optional for sweetness and texture)
• 1 tbsp soy sauce or tamari (for umami; use tamari for gluten-free)
• 1 tbsp tomato paste or ketchup
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp salt, plus more to taste
• Black pepper, to taste
• 1 tbsp ground flaxseed mixed with 2.5 tbsp water (flax “egg”)
• 3/4–1 cup breadcrumbs or oat flour (start with 3/4 cup; add more if needed)
• 1 tbsp olive oil (plus more for cooking)
• Fresh cilantro or parsley, chopped (optional)
• Juice of 1/2 lime (optional, brightens flavor)

Method

 

1. Dry the beans. Spread the rinsed black beans on a clean towel or baking sheet. Pat dry. If you have time, bake them on a sheet at 300°F (150°C) for 10–12 minutes to remove excess moisture. This step helps the patties hold together and brown well.
2. Make the flax “egg.” In a small bowl, mix ground flaxseed with water. Let it sit for 5 minutes until thickened.
3. Sauté the aromatics. In a skillet over medium heat, add a drizzle of olive oil. Cook the onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds more. Let cool slightly.
4. Mash the beans. In a large bowl, mash about two-thirds of the beans with a fork or masher, leaving some chunks for texture. Add the remaining whole beans to the bowl.
5. Season the mixture. Add soy sauce/tamari, tomato paste, cumin, smoked paprika, chili powder, salt, pepper, and the flax “egg.” Stir in the sautéed veggies, chopped herbs, and lime juice if using.
6. Add the binder. Mix in 3/4 cup breadcrumbs or oat flour. Stir until the mixture holds together when pressed. If it’s sticky or too wet, add more crumbs a tablespoon at a time. If it’s dry, add a teaspoon of olive oil or a splash of water.
7. Form the patties. Divide into 6 patties for standard burgers or 8 smaller ones. Compress firmly and smooth the edges. For best results, chill the patties in the fridge for 20–30 minutes to set.
8. Cook your way. Stovetop: Heat 1–2 tbsp oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side until browned and heated through.
9. Oven: Brush patties with oil and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until edges are crisp.
10. Air fryer: Lightly oil the basket. Air-fry at 380°F (193°C) for 10–12 minutes, flipping once.
11. Serve. Toast buns if you like. Layer with your favorite toppings and sauces. Taste and adjust salt or acidity on the plate if needed.

Why This Recipe Works

Black beans are naturally meaty and high in protein, so they make a satisfying base. A mix of aromatics, spices, and a touch of umami (soy sauce or tamari) gives the patties depth.

The key to structure is a balance of moisture and binding: breadcrumbs (or oat flour) and ground flax make the patties firm without drying them out. Drying the beans slightly before mixing helps them sear instead of steam, creating a crisp exterior and tender center. The result is a burger that’s not mushy, holds its shape, and tastes great in a bun or on top of a salad.

What You’ll Need

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped (optional for sweetness and texture)
• 1 tbsp soy sauce or tamari (for umami; use tamari for gluten-free)
• 1 tbsp tomato paste or ketchup
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp salt, plus more to taste
• Black pepper, to taste
• 1 tbsp ground flaxseed mixed with 2.5 tbsp water (flax “egg”)
• 3/4–1 cup breadcrumbs or oat flour (start with 3/4 cup; add more if needed)
• 1 tbsp olive oil (plus more for cooking)
• Fresh cilantro or parsley, chopped (optional)
• Juice of 1/2 lime (optional, brightens flavor)

To serve: burger buns, sliced tomato, lettuce, avocado, pickles, vegan mayo, mustard, or your favorite toppings.

Step-by-Step Instructions

1. Dry the beans. Spread the rinsed black beans on a clean towel or baking sheet.

   Pat dry. If you have time, bake them on a sheet at 300°F (150°C) for 10–12 minutes to remove excess moisture. This step helps the patties hold together and brown well.

2. Make the flax “egg.” In a small bowl, mix ground flaxseed with water.

   Let it sit for 5 minutes until thickened.

3. Sauté the aromatics. In a skillet over medium heat, add a drizzle of olive oil. Cook the onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds more.

   Let cool slightly.

4. Mash the beans. In a large bowl, mash about two-thirds of the beans with a fork or masher, leaving some chunks for texture. Add the remaining whole beans to the bowl.
5. Season the mixture. Add soy sauce/tamari, tomato paste, cumin, smoked paprika, chili powder, salt, pepper, and the flax “egg.” Stir in the sautéed veggies, chopped herbs, and lime juice if using.
6. Add the binder. Mix in 3/4 cup breadcrumbs or oat flour. Stir until the mixture holds together when pressed.

   If it’s sticky or too wet, add more crumbs a tablespoon at a time. If it’s dry, add a teaspoon of olive oil or a splash of water.

7. Form the patties. Divide into 6 patties for standard burgers or 8 smaller ones. Compress firmly and smooth the edges.

   For best results, chill the patties in the fridge for 20–30 minutes to set.

8. Cook your way.
   • Stovetop: Heat 1–2 tbsp oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side until browned and heated through.
   • Oven: Brush patties with oil and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until edges are crisp.
   • Air fryer: Lightly oil the basket. Air-fry at 380°F (193°C) for 10–12 minutes, flipping once.
9. Serve. Toast buns if you like.

   Layer with your favorite toppings and sauces. Taste and adjust salt or acidity on the plate if needed.

Storage Instructions

• Fridge: Store cooked patties in an airtight container for up to 4 days. Reheat in a skillet or air fryer to restore crisp edges.
• Freezer (uncooked): Place formed patties on a parchment-lined tray, freeze until firm, then transfer to a bag.

  Freeze up to 3 months. Cook from frozen, adding a few extra minutes.

• Freezer (cooked): Cool completely, then freeze with parchment between patties. Reheat in the oven or air fryer until hot.
• Meal prep tip: Keep a small bag of breadcrumbs nearby when reheating; if a patty feels soft, pan-sear with a sprinkle of crumbs for extra crunch.

Why This is Good for You

Black beans provide plant-based protein and fiber, which help keep you full and support digestion.

The fiber also helps with steady energy and heart health. Spices like cumin and paprika add flavor without extra calories, while olive oil brings healthy fats. When you pair these patties with whole-grain buns and fresh veggies, you’ve got a balanced, satisfying meal.

Common Mistakes to Avoid

• Skipping the bean-drying step. Excess moisture leads to mushy patties that fall apart.

  Even a quick pat-down helps.

• Overprocessing the mixture. Blending everything into a paste removes texture. Mash by hand and leave some bean chunks.
• Not enough binder. If the mix doesn’t hold when pressed, add more breadcrumbs or oat flour slowly until it does.
• Cooking on heat that’s too high. You’ll burn the outside before the center heats through. Medium heat gives you a crisp crust and warm interior.
• Skipping the chill. A short rest in the fridge makes shaping and cooking easier and cleaner.
• Under-seasoning. Beans need salt and acid.

  Taste and adjust with salt, lime, or a dab of mustard on the finished burger.