Smoky, hearty patties that hold together
Vegan Black Bean Burger
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 patties
Difficulty
Easy
Cost
Budget
$
Vegan Black Bean Burger
Smoky, hearty patties that hold together
★4.8(15)
Smoky black bean burgers loaded with spices, oats, and flax that hold together on the grill or in a skillet. Satisfying enough to impress even the most devoted meat lovers.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The key to a great vegan burger is texture and seasoning. These patties use a combination of mashed and whole beans, oats for binding, and smoked paprika for depth.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup rolled oats
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tsp smoked paprika, 1 tsp cumin
- 3 cloves garlic, minced
- Salt, pepper, and 2 tbsp olive oil
Instructions
- 1
Make flax egg and let sit 5 minutes to gel. Mash half the black beans in a bowl.
- 2
Pulse remaining beans, oats, garlic, paprika, and cumin in a food processor until chunky. Combine with mashed beans and flax egg.
- 3
Form into 4 patties and refrigerate 15 minutes to firm up.
- 4
Heat olive oil in a skillet over medium heat. Cook patties 5-6 minutes per side until crispy and heated through.
- 5
Serve on buns or lettuce wraps with your favorite toppings.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Black beansChickpeas or kidney beans
Different flavor but same binding technique
OatsBreadcrumbs (GF if needed)
Standard binding option with similar results
Tips & Storage
Pro Tips
Do not over-process the mixture—visible bean chunks add texture and prevent a mushy patty.
Refrigerating the patties is essential. Warm patties will crumble in the pan.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate uncooked or cooked patties for up to 5 days, or freeze for up to 3 months.
Reheating
Reheat in a skillet over medium heat for 3-4 minutes per side.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates42g
Fat14g
Fiber380mg
Sugar10g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why do my burgers fall apart?
- The mixture was too wet or not chilled enough. Add more oats if it is too moist.
- Can I grill these?
- Yes, oil the grill well and handle gently. Frozen patties hold up better on the grill.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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