The Best Black Bean Veggie Burger
These black bean veggie burgers are by far the best. They're hearty, flavorful, and loaded with nutritious ingredients like black beans, rolled oats, carrots, sunflower seeds, almonds, and eggs. They're easy to make, they freeze well, and they're ready in just 20 minutes!
For more incredible veggie burger recipes, try our southwest veggie burger, and quinoa ranch cauliflower burgers with zucchini coleslaw.
Table of contents
Trust us when we tell you these black bean veggie burgers are the best we've tasted (and we've tasted many). They're thick, meaty, and not mushy at all, plus they're packed with nutrients and vegetarian protein.
A common complaint when it comes to homemade veggie burgers is the texture. They either fall apart, they're too dry, or they're too mushy. We've remedied this by tweaking the recipe over the years and we think we've landed the perfect combination of ingredients.
They taste delicious topped in a variety of ways from the classic tomato, lettuce, and ketchup to more creative toppings like guacamole or balsamic caramelized onions.
This is an easy go-to recipe you'll want to save and make all year long. They're perfect for making ahead and freezing for easy weeknight dinners, and they're versatile, too!
How to make black bean veggie burgers
This black bean burger recipe is the best we've tasted, and despite the longish list of ingredients, they're simple to make. You don't need a food processor or any other fancy equipment either. Let's make them!
- Start by sautéing the onion and garlic, then add them to a large bowl with all the other ingredients and mix well.
- Form the black bean mixture into patties.
- Fry them in a bit of hot oil until they're golden on both sides. Serve them on hamburger buns with your favorite toppings and dig in!
Full recipe instructions are in the recipe card below.
Black bean veggie burger ingredients
Don't be dissuaded by the long list of ingredients in these homemade black bean burger patties. They're made with simple ingredients and you're likely to have a lot of them on hand. Here's everything you need to make them:
- Avocado oil – avocado oil is what we use to sauté the onion and garlic but you can use extra-virgin olive oil if that's what you have on hand.
- Onion + garlic – onion and garlic add foundational flavor to these burgers. We recommend sautéing them for the best taste and texture.
- Black beans – black beans make up the base of the veggie burger mixture. They're loaded with healthy fiber, protein, and a range of other vitamins and minerals. The beans can be canned or cooked from scratch.
- Rolled oats – rolled oats give these burgers a hearty texture and help bind them together. Use certified gluten-free if needed.
- Carrots – we use carrots because they're a low water content vegetable that adds nutrition and a pop of color. You can also use grated sweet potato if you prefer.
- Breadcrumbs – breadcrumbs help keep these burgers from falling apart. We've tried making them without and we definitely prefer them with a few breadcrumbs. Use gluten-free breadcrumbs if needed.
- Roasted sunflower seeds + roasted almonds – sunflower seeds and almonds make these burgers more substantial while giving them a nutritional boost of protein and healthy fat. You can substitute the sunflower seeds for pumpkin seeds, and the almonds for walnuts if you'd like.
- Soy sauce – soy sauce works as a seasoning to add a salty, umami flavor. Tamari, coconut aminos, and gluten-free soy sauce work well, too.
- Parsley or cilantro – fresh herbs like parsley or cilantro add a pop of flavor and color. Feel free to use other herbs you might have in your fridge or garden like basil, oregano, or chives.
- Sesame oil – sesame oil is toasty, nutty, and mildly sweet which lends a nice complexity to these burgers.
- Seasonings – we use a mix of cumin, chili powder, and oregano but don't be scared to add in other spices you love like smoked paprika, coriander, sea salt, or black pepper. Make them spicy with a pinch of cayenne pepper.
- Eggs – we use four eggs in this recipe which helps keep these burgers together while also giving them a great texture.
- Feta cheese – some salty crumbled feta cheese is a delicious addition to these burgers, but it's totally optional. A slice of cheddar cheese on top is classic and always delicious.
You'll also need some hamburger buns and your favorite burger toppings!
Tips for making the best black bean veggie burgers
In our experience, veggie burgers are tricky and tend to fall into one of two categories: they either end up in a crumbly mess on our plate, or they turn out as hard as a hockey puck. These black bean burger patties are neither, and here are three reasons why:
- We use four (yes, four) eggs! Most veggie burger recipes call for an egg or two but with four eggs these burger patties have a lot of sticking power and a great texture.
- A minimal amount of breadcrumbs helps to bind all the ingredients together without drying them out. We tried omitting them, but a little bit really does help.
- Let them rest in the fridge for about 30 minutes. This allows the oats, breadcrumbs, and other ingredients to become saturated and stick together.
Black bean veggie burger toppings
You can take these black bean veggie burgers in so many different directions depending on what toppings you choose. You can go minimal with traditional burger toppings, or get creative. The sky's the limit!
If you're looking for inspiration, here are a few of our favorite topping combinations:
- Balsamic caramelized onions are easy to make by slowly sautéing sliced onion with balsamic vinegar. It's sweet and delicious.
- Give them a creamy, spicy kick with a smear of our chipotle mayo! It's easy to mix up with a few ingredients, and the extras make a tasty dip for sweet potato fries!
- Keep it classic with some ketchup, mustard, lettuce, sliced red onion tomato, and your favorite cheese!
- Give it an extra boost of protein with some hummus, or a dose of healthy fat with a dollop of our easy guacamole!
What to serve with black bean veggie burgers
These black bean veggie burgers are a summer staple but they honestly taste great year round. Enjoy them on a hamburger bun, in a lettuce wrap, on their own, or chopped up into a grain or salad bowl.
Top them any way you like and serve them with a fresh strawberry spinach salad, sweet potato fries, or some smoky grilled corn on the cob in the summer. In the winter months, enjoy them with a bowl of creamy avocado soup!
Yes, black bean veggie burgers freeze beautifully both cooked and uncooked. If you're freezing them uncooked, flash freeze them on a baking sheet lined with parchment paper and then transfer them to a resealable bag or airtight container separated by parchment paper. They will keep in your freezer for up to 3 months. Thaw them in the fridge or at room temperature. If the patties are uncooked, fry them until golden. If they're already cooked, heat them on the stove or in the oven until they're warmed through.
Store any leftover black bean burgers in the fridge in an airtight container for up to 3 days.
The only ingredient you need to swap to make these burgers vegan is the egg. This is a bit tricky since the egg is a key ingredient helping to keep them together and for their overall texture. We haven't tried making them with flax eggs but you certainly can!
Only cook these on the grill if you have a BBQ mat. They are too delicate to place directly on the grill.
Yes, you can! Place them on a parchment-lined baking sheet and bake them in the oven at 350 degrees Fahrenheit for about 30 minutes, flipping once halfway through.
More tasty vegetarian recipes
- Vegetarian Skillet Enchiladas
- Mediterranean Quinoa Casserole
- Black Bean and Corn Chili with Avocado Salsa
Black Bean Veggie Burger Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 teaspoon avocado oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 19 ounce can black beans, drained
- 2 cups quick rolled oats, gluten-free, if needed
- 1 ½ cups grated carrot
- 1 cup breadcrumbs, gluten-free, if needed
- 1 cup roasted sunflower seeds, chopped
- ½ cup roasted almonds, chopped
- ½ cup soy sauce, gluten-free, if needed
- ¼ cup parsley or cilantro, chopped
- 2 tablespoons sesame oil
- 1 tablespoon EACH: cumin, chili powder, and oregano
- 4 large eggs
- Optional: ½ cup feta cheese
- Saute the onion and garlic in the oil for 2 minutes. Add the sauteed veggies to a large bowl then add all other ingredients and mix well.1 teaspoon avocado oil, 1 medium onion, 3 cloves garlic
- Form into 10 thick patties and place them on a baking sheet or platter in a single layer.19 ounce can black beans, 2 cups quick rolled oats, 1 ½ cups grated carrot, 1 cup breadcrumbs, 1 cup roasted sunflower seeds, ½ cup roasted almonds, ½ cup soy sauce, ¼ cup parsley or cilantro, 2 tablespoons sesame oil, 1 tablespoon EACH: cumin, chili powder, and oregano, 4 large eggs, Optional: ½ cup feta cheese
- Heat a splash of oil in a pan. Add the black bean patties (as many as you're able to fit into a pan), making sure not to crowd the pan. Cook until the patties are golden on both sides and warm all the way through. Serve on hamburger buns with lettuce, tomato, pickles, and all the condiments you like.
For more inspiration, check out all of our burger recipes!
If you are using eggs what the point of a veggie burger?
Hi Sal, eggs are part of a vegetarian diet. However, if you are vegan, you’ll need to use a different binder.
How much mix do I use for each burger? Could not find this detail anywhere in instructions.
I’m sorry but we’ve never measured the exact amount in each burger. This recipe makes 10 thick burger patties.
Hello! This recipe looks delicious, but my son is allergic to tree nuts. Why would you use in place of the almonds? Thanks!
I suspect that most nuts would work. You could also use extra sunflower seeds instead of the almonds. 🙂
Sooooo good! I was a little worried at first about how wet the mixture was after combining all the ingredients, so I added a bit of extra breadcrumbs to help them bind – however I’m sure if I had let them sit in the fridge for 30 mins like the description said, they would have been fine without the extra crumbs, but I was too hungry to wait. Also I didn’t have enough soy sauce so I substituted for Worcestershire sauce. The texture and flavour of these burgers are just amazing
The wait really does help them to bind. But good call on the breadcrumbs for a quick fix!
I love meat, but these really are as good as you say they are! It is also a sneaky way to get in a few veggies!
I’m so happy to hear that!
Would like to try this recipe but was wondering what can be substituted for the soy sauce?
If it’s an allergy you could substitute coco aminos. It has a similar flavor profile. 🙂
I loved these and I even forgot the cilantro . I like that there is a freezer option as well . Thanks for sharing!
I’m so happy to hear you like them!
I’m so happy I found your recipe! Even my boyfriend who will eat veggie burgers but only reluctantly loved these. They’re a keeper!
Really? That’s so great!!!
The caramelized onions in the burger had me DROOOOOOLING! What would be a good substitute for the eggs though? I’m vegan, so I want to try using flax seeds, chia seeds, or even rolled oats!
I was wondering that myself! I haven’t tried it with a flax egg and am super curious if it would work. If you give it a try would you let me know?
Can I use regular oats instead of quick? I can blitz them in my Vitamis for a second or two if necessary. These sound delicious, but I’m not going to buy quick oats just for this. Thanks for putting the breadcrumbs in the recipe, I was very confused.
Absolutely you can! The original recipe calls for regular oats. I usually have quick oats on hand so I use those. Both work!
You reference breadcrumbs in description but only breadcrumbs are listed. Confused.
I forgot to add the edit into the recipe! Thank you for letting me know about that. It’s now been updated to include the 1 cup of breadcrumbs. 🙂
I have made the patties and want to know if I can cook these in the oven in a big pan with sides and a bit of oil?
I’ve haven’t tried making them that way before so I can’t say for sure. I imagine that it would work to bake them, but they might not get as crispy on the outside. Maybe try broiling them for a few minutes at the end if you think they need it.
If the oven method works well for you I’d love to hear so I can make a note of it for other readers. 🙂
I made the batch of veggie burgers up and rolled them in balls and stored them in a big bowl covered in the fridge overnight. I floured them and placed them in a heavy cast iron pan with oil just browned slightly on both sides and covered them with tin foil and placed them on the top rack of my 450 degree oven to finish cooking as I was cooking roasted potatoes in the oven. Cooked them till they were very hot. They were very tasty. I think next time I will just cook them in the oven. Served with a garden salad, roasted potatoes and garnished the burgers with baby spinach, tomatoe, dill pickle and condiments.
Hi! When taking them camping, were thy cooked beforehand, or taken uncooked and prepared there (if so how we’re they prepared…over a grate in a fire pit, or in a pan?) going camping next week and would love to try this out! We will be beach camping and have a basic fire put at our site to use. Any tips would be appreciated!
So when I took these camping (have done it a couple times now) I pre-formed the patties and stored them in a ziploc bag between layers of parchment paper. They are really soft and delicate before they’re cooked so you might need to re-form them a little before cooking them.
As far as cooking goes you’re going to want to cook these in a pan. I think they would likely fall apart on the grill. They can definitely be done in a pan over the fire though!
Hope you have an awesome time camping. I’m a little bit jealous right now ?
Take the whole mixture in s seal .lock bag and form them when you get there. Works for me
That’s a great idea!
This looks very yummy! So many great flavors!
Seriously the best veggie burger I’ve tried!