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These hearty and smoky vegan black bean burgers are an excellent choice for those wanting a healthy, tasty, satisfying meal. Loaded with flavor and nutrition, they are sure to become a new favorite for anyone who tries them.
Whether you’re a seasoned vegan or just curious about meatless options, these burgers will win over your taste buds. They are meaty and flavorful.
I love any veggie burger as a great option for meal prepping, a simple weeknight meal, or a quick and healthy lunch or dinner. However, my favorite veggie burgers are black bean ones. I used to buy one brand of burgers. Still, sometimes, it takes work to find them in the grocery store, so I decided to recreate the flavors using regular ingredients that are always in my kitchen. And now, I love this recipe, and I hope you do, too!
This whole food plant-based recipe is naturally free from oil and common allergens such as gluten, nuts (optional walnut pieces can be omitted for those with nut allergies), dairy, and eggs. It’s a celebration of flavor that everyone can enjoy without compromise.
Additionally, these burgers are ready for the grill, oven, or stovetop.
Ok, now it’s your time to try. Let’s get cooking and bring a touch of homemade delight to your table!
HOW TO PREPARE THESE VEGAN BLACK BEAN BURGERS
(Please scroll down to read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
These hearty patties are full of wholesome ingredients, vibrant colors, and bold tastes. The recipe is super easy to prepare, and the ingredients are easily available at every grocery store.
We’ll use a cooked black beans and quinoa base for a hearty foundation. Aromatic vegetables like red bell pepper and onion add pops of color and taste. At the same time, flax eggs serve as a binding agent. For a delightful textural contrast, we’ll incorporate chopped walnuts. The spice profile features a blend of garlic, onion powder, cumin, smoked paprika, and black pepper, offering a smokiness and warmth. A squeeze of lime juice adds a refreshing brightness to the overall flavor.
To prepare them start by baking black beans in the oven and sautéing onion and bell pepper to remove excess moisture and enhance flavors. Blend these with cooked quinoa, flax eggs, oats, (optional) walnuts, corn, spices, and soy sauce in a food processor, then form the mixture into patties. Cook the patties using your preferred method—baked in the oven, on a grill, or pan-cooked in a non-stick skillet—until they’re nicely browned and heated through, serving on buns or lettuce wraps with your favorite toppings.
And that’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- A baking sheet and baking paper are needed to roast the beans and cook your burgers in the oven.
- A food processor for combining ingredients effortlessly.
- A large bowl for mixing all the ingredients.
- A non-stick skillet or iron pan ensures your burgers cook perfectly without sticking.
- I love using my Griddler or my iron Grill Pan for indoor grilling.
- For outdoor grilling, I use Stainless-Steel Grill Grid or grill mats.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare these delicious vegan black bean burgers:
- Black Beans: They’re the base, packed with protein and fiber, adding a hearty texture and rich flavor. I’m using canned black beans, but you can use cooked dry ones (cook until soft).
- Quinoa: Adds a nutty flavor and texture and boosts the protein, making the burger filling and nutritious. I love the texture that it gives to veggie burgers. You could use brown rice instead.
- Ground Flaxseed (For Flax Egg): Binds the ingredients like an egg would while adding beneficial omega-3 fatty acids.
- Onion and Red Bell Pepper: Softened through sautéing, they contribute sweetness, color, and essential nutrients.
- Organic Canned Corn: Brings a hint of sweetness and texture variety, adding both flavor and nutrition.
- Rolled Oats (GF if needed): Ground into flour; they help hold the burger together and add soluble fiber for heart health.
- Walnut Pieces: (Optional) Add a meaty texture, rich, nutty flavor, and extra omega-3s.
- Arrowroot or Cornstarch: Used as a thickener to help the patties hold their shape and improve texture.
- Soy Sauce: Enhances the umami and depth of the burger’s flavor. For a gluten-free option, Tamari can be used.
- Lime Juice: A touch of acidity to brighten the flavors.
- Spices (Onion and Garlic Powder, Ground Cumin, Smoked Paprika, Black Pepper): Create a warm, smoky, and slightly spicy flavor profile. This combination is a winner, but feel free to use the spices you like.
- Salt and Pepper: Season to enhance the burger’s overall flavor.
- Fresh Herbs (Cilantro or Parsley): Optional but recommended for a burst of freshness and aroma.
DIRECTIONS WITH PICTURES
To prepare these black bean burgers, follow these steps:
Prep the Beans: Roast the drained black beans in the oven at 375°F (190°C) for 15 minutes to dry them out slightly and enhance their texture.
Cook Quinoa: Cook the quinoa according to the package instructions and let it cool. This will be part of the burger’s base.
Make Flax Eggs: Mix ground flaxseed with water and let it sit for 15 minutes to thicken. This ingredient acts as a binding agent.
Sauté Vegetables: Sauté onion and bell pepper until soft. This step adds moisture and flavor to the burgers.
Process Dry Ingredients: Pulse oats, optional walnuts, and spices in a food processor until mixed, then transfer to a large bowl.
Blend Beans and Veggies: Blend the beans, sautéed veggies, and corn in the food processor until combined but still chunky for texture, then mix with the dry ingredients.
Form Patties: Combine all ingredients in a large bowl, including quinoa, flax eggs, soy sauce, lime juice, and arrowroot or cornstarch. Form the mixture into patties and chill if needed to firm up.
Cook the Burgers: Choose to bake on a parchment-lined baking sheet at 375°F (190°C) for 10 minutes on each side, or pan-cook in a non-stick skillet over medium heat for 4-5 minutes on each side.
Serve: Serve the burgers on buns or lettuce wraps with your favorite toppings.
What you’ll love about this recipe? Well, you will find that it is:
- Heart-healthy and nutritionally balanced.
- Smoky and tasty.
- Satisfying and meaty.
- Delicious.
- Customizable and allergy-friendly.
- Easy to make and uses flexible ways of cooking them.
Let’s prepare these Vegan Black Bean Burgers!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
TASTY OIL-FREE VEGAN BLACK BEAN BURGERS (GF)
Equipment
- 1 Baking sheet
- 1 mixing bowl
- 1 Blender/Food processor
Ingredients
- 2 cans Black Beans (15 oz or 425g each black beans can, drained and rinsed)
- 1 cup quinoa (185g cooked and cooled, about 1/3 cup dry quinoa)
- 2 tbsp ground flaxseed (mixed with 6 tbsp water to make flax eggs)
- 1 onion (medium, red or yellow, finely chopped)
- 1 red bell pepper (finely chopped)
- ½ cup corn (canned)
- 1 cup rolled oats (gluten-free if needed, ground into flour)
- ½ cup walnut pieces (chopped, optional)
- 2 tbsp arrowroot ( or cornstarch)
- 2 Tbsp soy sauce (or Tamari for GF option)
- 1 Tbsp lime juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp black pepper
- Salt to taste
- 1/4 cup Fresh Herbs (optional, chopped fresh cilantro or parsley)
Instructions
- Prep the Beans: Preheat your oven to 375°F (190°C). Spread the black beans on a lined baking sheet and bake for about 15 minutes until slightly dried out.
- Cook Quinoa: If you haven't already, cook the quinoa according to package instructions, then let it cool.
- Prepare the Flax Eggs: Combine 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for about 15 minutes until it thickens.
- Sauté Vegetables: In a non-stick pan, sauté the onion and bell pepper over medium heat with a bit of water to prevent sticking, until soft, about 5 minutes.
- Process Dry Ingredients: In the food processor, pulse the ground oats, walnut pieces, garlic powder, onion powder, ground cumin, smoked paprika, black pepper, and a pinch of salt until mixed. Transfer to a large bowl.
- Blend Beans and Vegetables: Add the slightly cooled beans, sautéed vegetables, and corn to the food processor. Pulse a few times until combined but still chunky for texture. Transfer this mixture to the bowl with the dry ingredients.
- Mix the Burger 'Dough': To the large bowl, add the cooked quinoa, flax eggs, soy sauce, lime juice, and arrowroot or cornstarch. If using, add the chopped fresh herbs. Mix until well combined*.
- Form Patties: Divide the mixture into 8 portions (1/2 cup of mixture). Shape each into a patty about ½ to 1 inch thick. You can refrigerate them for 30 minutes to firm up, making it easier to handle.
- Cook the Burgers**: For Baking: Place patties on a parchment paper-lined baking sheet and bake at 375°F (190°C) for about 10 minutes on each side. For Pan-Cooking: Cook the patties in a non-stick skillet over medium heat for about 4-5 minutes on each side, until nicely browned and heated through.
- Serve: Serve your black bean burgers with your favorite side, on whole-grain buns or lettuce wraps with your favorite toppings like avocado, tomato, lettuce, and a vegan sauce.
- Storage: Leftover patties can be refrigerated for up to 4 or 5 days or frozen for longer storage.
Notes
- * The food processor helps create a more cohesive mixture, which is easier to shape. However, you can make these oil-free vegan black bean burgers without a food processor. To do that, manually mash the beans and corn (leaving some chunky pieces), then mix with sautéed vegetables, quinoa, flax eggs, and other ingredients, shaping the mixture into patties before cooking.
- **To grill the burgers without oil, chill the patties (30 min to 1 hour) before grilling on a preheated, clean grill to prevent sticking, cooking them over medium-high heat for 4-5 minutes on each side and using a grill mat (or Stainless-Steel Grill Grid) if necessary to avoid direct contact with grates. For grilling the black bean burgers on an indoor grill, preheat the grill to medium-high, place chilled patties on the non-stick surface, and cook for about 4-5 minutes on each side until they’re well-marked and heated through.
- Walnuts add a great meaty texture to the burgers. You can substitute them for other nuts or sunflower seeds or leave them out for a nut-free version.
- If your black bean burger mixture is too wet, incorporate additional dry ingredients like ground oats to achieve a firmer consistency, and consider chilling the mixture in the refrigerator for 30 minutes to an hour to help it solidify. Conversely, if the mixture is too dry, gently mix in more wet ingredients such as lime juice, soy sauce, or water. Add them one teaspoon until you reach the desired moisture level. Adding extra sautéed vegetables can also introduce moisture to a dry mixture without making it overly wet.
- Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 4 or 5 days. For longer storage, you can freeze them for up to 3 months.
- The recipe was adapted from my Easy Gluten-Free Vegan Meatballs recipe.
WAYS TO ENJOY THESE VEGAN BLACK BEAN BURGERS
Here are several ways to enjoy your oil-free vegan black bean burgers, offering versatility and inspiration for any meal:
- Classic Burger Style: Serve on a toasted whole-grain bun with lettuce, tomato, avocado slices, and your favorite vegan mayo or mustard.
- Lettuce Wraps: For a lower-carb option, wrap the burger in large lettuce leaves with sliced cucumber, carrots, and a drizzle of tahini dressing.
- Salad Topper: For a protein-packed meal, crumble the burger over a mixed green salad loaded with veggies, nuts, seeds, and a vinaigrette dressing.
- Breakfast Sandwich: For a hearty breakfast, place a burger between toasted bread, tomato, vegan cheese, and spinach.
- Burger Bowl: Layer cooked quinoa or rice in a bowl, add a burger, and top with sautéed veggies, salsa, and guacamole for a deconstructed burger experience.
- Pita Pocket: Stuff a whole-wheat pita with a burger, mixed greens, sliced olives, and a creamy vegan sauce.
- BBQ Style: Brush the burger with vegan barbecue sauce, grill to caramelize the sauce, and serve with coleslaw and corn on the cob.
If you are hungry for more satisfying and delicious veggie burgers, check the following recipes:
DID YOU MAKE THESE VEGAN BLACK BEAN BURGERS?
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