Connect with your plant side and cook up the BEST Vegan Burger recipe you’ll ever try! Made with black beans, protein-rich ingredients, and warm spices, they’re every bit as satisfying as they are scrumptious.
Lightly crisp outside, tender (not mushy!) inside, and boasting an intense savoriness that you wouldn’t expect in a vegetarian burger recipe, these are hands-down not only the best vegan burgers—they are one of the best burgers, period—I have ever tasted.
(For another flavor-pack vegan recipe, try these Vegan Stuffed Peppers next.)
- Made with “superfood” ingredients like black beans, almonds, flaxseeds, and more, these patties of smoky satisfaction come together in a single bowl.
- They are HIGH PROTEIN. Each packs a whopping 12 grams of protein per burger!
- These burgers have won rave reviews from table of carnivores.
Why Make Vegan Burgers from Scratch
Vegan burgers are quite the hot item on the market right now, from Burger King to McDonald’s vegan burger.
Plant-based and soy patties are a hot commodity.
The problem? Most vegan burgers (and Vegan Protein Bars) you buy (and why vegan burgers can be unhealthy) can be are highly processed.
This homemade vegan burger recipe? It is nothing but the good stuff (same goes for these Vegan Enchiladas).
5 Star Review
These are so good! I just keep coming back to these when I need a veggie burger recipe. My meat-eating family loves them as well!— Giovonne —
How to Make The Best Vegan Burger
Although I’m a long-time fan of well-made veggie burgers for their simple ingredients and health benefits (see this Portobello Mushroom Burger and my crowd-favorite Quinoa Burgers), I do have one major, er, beef with standard veggie burger recipes.
Most don’t contain enough tummy-satisfying protein to keep me full for more than an hour or so.
Not so with these high-protein vegan burgers!
Thanks to their protein-rich, and high-fiber ingredients, they can sustain you for hours.
Keep reading to learn what makes this power-packed vegan burger patty recipe so super.
Another Veggie Burger Favorite
Don’t miss the veggie burger in my cookbook. They are my other favorite plant-based burger recipe!
- Black Beans. Not just for vegan Mexican Salad and Bean Tostadas, black beans are a prime base for vegan burger patties thanks to their ample fiber, protein, and mineral content.
- Ground Flaxseed Meal. Rich in immune and brain-boosting omega-3s, antioxidants, and fiber.
- Almonds + Pepitas. Nuts and seeds are a creative vegan burger idea that you’ll come back to again and again. They add the umami that is often missing from other meatless burger recipes.
- Red Pepper + Red Onion. For a pop of color, added nutrition benefits, texture, zippy taste, and slight sweetness.
- Rolled Oats. More fiber! These vegan burgers are here to keep you full.
- Hemp Seed Hearts. Just three tablespoons contain a whopping 10 grams of complete protein. Hemp seeds are also low-carb, making them a good choice for those following a paleo diet or who need to be carb conscious. Hello, SUPER FOOD.
- Spices. Smoked paprika, cumin, and chili powder give these burgers a smokiness you’d typically only expect from the grill. No bland burgers for us!
- Avocado. Or Homemade Guacamole. My #1 vegan burger topping of choice. Avocado provides the richness and creaminess that you’d typically get from cheese, while keeping the burgers dairy free.
What is the BEST Vegan Burger Topping Combination?
The best vegan burger toppings are the ones you enjoy most! Need ideas? Here are some of my favorite vegan and plant-based burger toppings:
- Pulse the red pepper and onion in a food processor. Transfer to a mixing bowl.
- Blend the almonds, seeds, flaxseed meal, garlic, and spices in the food processor.
- Pulse until finely ground, then add to the bowl with the vegetables.
- Puree the black beans, oats, and water in the food processor.
- Stir them into the bowl with the other ingredients.
- Shape the mixture into burger patties, then lay them on a baking sheet. Bake vegan burgers for 25 to 30 minutes at 350 degrees F, flipping after 20 minutes. Add toppings and ENJOY!
- To Store. Keep vegan burgers in the fridge in an airtight storage container for up to 5 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze burgers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Prepare the burgers as directed until baking. Individually wrap each burger, then refrigerate for up to 2 days or freeze for up to 2 months.
Recommended Tools to Make this Recipe
- Food Processor. This is the one I own and love!
- Baking Sheet. Perfect for baking these vegan burgers.
- Non-Slip Cutting Board. This cutting board stays secure while you’re chopping.
Super foods, super flavors, super satisfaction.
I can feel the good vibes emitting from our kitchens already!
Frequently Asked Questions
Yes. While there are no ingredients in this recipe that would make these vegan burger patties unsafe to eat if undercooked (e.g., eggs, meat, etc.), it is still possible to undercook the patties. Undercooked vegan burgers will be mushy inside due to their high water content.
Vegan burger recipes will use a variety of tricks to bind the patties together. This recipe, for example, uses ground oats and flaxseed meal, which become tacky when they’re ground and come in contact with moisture. Other vegan burgers (that are not gluten free) may opt for breadcrumbs too. Do not omit these key ingredients from the recipe or your vegan burgers will likely fall apart.
Healthy can be a subjective term depending on your personal diet and nutritional goals. With that said, when made from scratch with minimally processed ingredients, vegan black bean burgers like this one are a healthy option for those looking for a protein-rich, low-sugar, plant-based meal idea.
This one! If you’re looking for a vegan burger without tofu or soybeans, look no further.
Vegan Burger Video
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FOR THE BURGERS:
- 1 large red pepper cored and roughly chopped
- 1/2 small red onion roughly chopped
- 1/2 cup raw almonds
- 1/4 cup pepitas pumpkin seeds
- 1/4 cup hemp seed hearts
- 2 tablespoons ground flaxseed meal chia seeds, or additional hemp seed hearts
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 1/4 teaspoons cumin
- 3/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 can black beans, (15 ounces) rinsed and drained
- 1/2 cup old fashioned rolled oats gluten free if needed
- Whole grain buns for serving
- Sliced tomatoes, avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard
- Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.
- To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika.
- Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.
- Place the black beans, oats, and 2 tablespoons water in the food processor.
- Puree until the beans are mostly smooth with a few small pieces remaining.
- Transfer to the mixing bowl and stir to combine.
- Scoop the burger mixture in 1/3 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick.
- Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5-10 additional minutes, until heated through and the outsides are lightly crisp. Serve on buns with any desired toppings.
- TO STORE: Leftover baked burgers can be stored in the refrigerator for five days.
- TO REHEAT: Reheat gently in the microwave until heated through.
- TO FREEZE: Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.
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