These delicious and super easy black bean burgers can be made with just 4 ingredients you might already have at home!
Vegan Black Bean Burgers
No breadcrumbs, and NO eggs required!
The burgers take just minutes to prepare and can be baked, grilled, or fried.
They’re great for outdoor summer barbecues or a quick and healthy weeknight family meal.
For dessert, try this Banana Ice Cream – 10 New Recipes
Easy Plant Based Burgers
To make the black bean burgers, simply combine the ingredients, form into patties, and pan-fry or bake in the oven.
Or for grillable burgers, start by preheating your grill on high. Cook the black bean patties on a greased sheet of foil for 7-8 minutes per side.
Leftovers can be covered and refrigerated or frozen for a later date, so the recipe is great for meal prep.
Once you see how easy they are to make, you might never buy another box of frozen black bean burgers ever again!
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Healthy Burger Tips & Tricks
What flour should I use?
You have a number of different flour options for these plant-based burgers, including spelt, white, oat, or gf all purpose.
I haven’t tried almond flour or coconut flour, so be sure to report back with results if you experiment. (For coconut flour, I’d recommend starting with just a few tablespoons, since coconut flour soaks up liquid like a sponge.)
Burger topping ideas:
Serve as you would traditional burgers – on hamburger buns with lettuce, sliced onion and tomato, pickles or relish, and ketchup.
Or try them with sliced avocado or Avocado Mayo.
How do you make veggie burgers that are not mushy?
The trick to making non mushy black bean burgers is to not pulverize the ingredients completely. Whether using a food processor or a fork to mash the ingredients, stop when everything is evenly mixed (so the burgers won’t fall apart) but still has some texture.
Side dish options:
Sweet potato fries or french fries, berries or sliced fruit, coleslaw, corn on the cob, onion rings, potato salad, homemade milkshakes, or Peanut Butter Banana Smoothies!
More Black Bean Recipes
Above – watch the video of how to make black bean burgers.
Black Bean Burgers
Ingredients
- 1 can black beans
- 1/3 cup flour, or 1/2 cup quick oats
- 1/4 cup salsa
- 1/4 tsp salt
Instructions
- Drain and rinse the beans very well. Either combine all ingredients in a food processor or mash with a fork until evenly mixed. For non-mushy burgers, stop mashing before the mixture is completely smooth. Form into patties (add a little flour if needed). Either fry – flipping halfway through – or bake on a parchment-lined pan at 350 F for 10 minutes, flip, then bake an additional 10 minutes. (For grilled black bean burgers, see grilling instructions listed earlier in this post.) Leftover burgers can be refrigerated or frozen in meal prep containers for a later day.
Notes
Have you made this recipe?
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What do you serve with the burgers?
And for dessert…
(Just 2 Ingredients!)
Melody says
KATIE!! I absolutely LOVE thes bean burgers ! I make them each and every week doubled recipe today i cook them in my huge air fryer then freeze they are PERFECT!! Thanks so much for all your fabulous recipes!
CCK Media Team says
Thank you so much for making them!
Pam says
I love this recipe! So easy, good and perfect for family gatherings as I can make it gluten free and vegan! THANK YOU!
CCK Media Team says
Thank you for making them!
Nancy says
Yum! I cooked them in a skillet, and I froze the leftovers and just warmed in the microwave. Easy and delicious!
Nicole says
Delicious. Used the recipe to make meatballs.
Kerry M. says
So easy and so yummy! I used verde salsa and served on Hawaiian rolls.
Michael says
Perfect, easy, quick, everything I love in a recipe, plus it tastes great, used salsa, added dried shallots, fried in non-stick pan, easy. Not crumbly, holds together, a little mustard and ketchup on a gluten free bun, great lunch, never disappointed by any of the recipes here, thank you for all you do for us.
Leah says
I have beyond burgers in the freezer but they take 24 hours to thaw in the fridge and I just got that craving for a burger tonight and it’s dinner time, I don’t want to spend 20-30 minutes prepping or getting my food processor out – this recipe was exactly what I was hoping to find! Simple, delicious, and really hit the spot! I used almond flour and I did end up adding a little extra to firm them up a bit. Im looking forward to the left overs and I’ll definitely be making this again! Thank you for sharing!!
Deborah says
Hi. What kind of flour would you recommend? Would organic corn flour be a good choice?
I added 1/2 cup of corn and it was delicious. Thanks