Connect with your plant side and cook up a super food black bean Vegan Burger!
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.
Made with “super food” ingredients like black beans, almonds, flaxseeds, and more, these patties of smoky satisfaction come together in a single bowl, pack a whopping 12 grams of protein per burger, and won rave reviews from a table of carnivores.
Vegan burgers are quite the hot item on the market right now, with fast food chains even starting to offer them.
The problem with most vegan burgers you buy versus make from scratch (and why vegan burgers can be bad) is that they are highly processed.
This homemade vegan burger recipe? It is nothing but the good stuff.
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 —
These vegan black bean burgers will leave you feeling full, happy, and looking forward to leftovers.
In addition to the veggie burger in my cookbook, they are my favorite plant-based burger recipe.
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 Mediterranean Quinoa Burger with Sun-Dried Tomatoes and Feta), I have 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 protein-rich, and high-fiber ingredients, they can sustain you for hours.
Let’s recap what makes this power-packed vegan burger recipe so super.
- Black Beans. An excellent source of fiber, protein, and minerals.
- 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.
While I’ve suggested my favorite blend of nuts and seeds in this recipe, feel free to play around. You can swap walnuts for the almonds for a walnut burger, use all hempseeds instead of flaxseeds (or vice versa), or try your own blend.
- Rolled Oats. More fiber! These vegan burgers are here to keep you full.
- Red Pepper + Red Onion. For a pop of color, added nutrition benefits, texture, and slight sweetness.
- 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. My #1 vegan burger topping of choice. It provides the richness and creaminess that you’d typically get from cheese, while keeping the burgers dairy free.
- 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. Add the mixture to the bowl with the red pepper and onion.
- 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 for 20 minutes at 350 degrees F. Flip and bake for 5 to 10 more minutes. ENJOY!
- To Store. Refrigerate burgers 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 up until baking. Individually wrap each burger, then refrigerate for up to 2 days or freeze for up to 2 months.
Pack extra protein into a salad (like this Mexican Pasta Salad) by adding a diced-up vegan burger.
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!
Vegan Burger Video
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FOR THE BURGERS:
- 1 large red pepper cored and roughly chopped
- ½ small red onion roughly chopped
- ½ cup raw almonds
- ¼ cup pepitas pumpkin seeds
- ¼ cup hemp seed hearts
- 2 tablespoons ground flaxseed meal chia seeds, or additional hemp seed hearts
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 ¼ teaspoons cumin
- ¾ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 can black beans, (15 ounces) rinsed and drained
- ½ cup 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 and 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 ⅓ 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.
- Leftover baked burgers can be stored in the refrigerator for five days. Reheat gently in the microwave. Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.
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