My hippie alter ego is back and flipping a killer Super Food Black Bean Vegan Burger. Put a flower in your hair and lace up (er, slip on?) your Birkenstocks, because things are about to get groovy. These patties of smoky satisfaction are loaded with super-food ingredients, come together in a single bowl, pack a whopping 12 grams of protein, and won rave reviews from a table of carnivores.

High protein, fiber, Omega-3s, and DELICIOUS! Try these Smoky Black Bean Vegan Burgers tonight for dinner. They’re packed with super foods, easy to freeze, and even my picky toddler loved them! @wellplated

I took ingredients whose names you’ve heard, whose packages you’ve likely breezed by in your grocery store (maybe without knowing what to do with them), and whose reputation you might deem a little hippie and combined them to create a black bean vegan burger recipe so flavorful and filling, my self-professed-vegan-skeptic, steak-loving sister approved. My bacon-makes-it-better husband approved too. Even Ben’s picky 10-year-old “little” from Big Brothers Big Sisters approved—he inhaled one of these black bean burgers at 10 a.m. after a full serving of waffles, then asked to take another burger home.

Let’s take a moment to recap what makes these Super Food Vegan Burgers so super.

  • Ground Flaxseed Meal: Rich in immune and brain-boosting omega-3s, antioxidants, and fiber.
  • Rolled Oats: High in fiber and shown to help lower bad cholesterol.
  • Black Beans: An excellent source of fiber, protein, and minerals.
  • Almonds: Heart healthy fats, zero cholesterol.
  • Pepitas: a.k.a. pumpkin seeds. Packed with nutrients, including magnesium and zinc.
  • Red Bell Peppers: More than your daily quota of vitamins C and A.
  • Avocado: Not in the vegan burger patties, but they make an ultra yummy topping and provide bonus healthy fats.

And the super-est ingredient of them all: Bob’s Red Mill Hemp Seed.

These Super Food Vegan Burgers are PACKED with fiber, protein, and healthy fats. So easy to make, freezer friendly, and even my picky toddler loved them! @wellplated

What Sets This Super Food Black Bean Vegan Burger Apart

Although I’m a long-time fan of well-made veggie burgers (like this Portobello Mushroom Burger) for their simple ingredients and health benefits, 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 when those burgers contain hemp seed! Just three tablespoons of these cute little green seeds contain a whopping 10 grams of complete protein. They are loaded with omega-3s and omega-6s, which benefit heart health, reduce inflammation, and support the immune system too. 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.

I can feel the good vibes emitting from my food processor.

This is the ULTIMATE Black Bean Vegan Burger recipe. Smokey, garlicky, and they don’t fall apart. Even my picky kids loved them! @wellplated

I’ve started seeing hemp seeds at local grocery stores, and you can also find them on Amazon or in the Bob’s Red Mill online store. In addition to being an excellent way to beef up your veggie burgers, their pleasant, nutty flavor makes them tasty sprinkled on toast and mixed into salads and smoothies.

Tips to Store, Reheat, and Freeze

  • To Store. Leftover baked burgers can be stored in the refrigerator for five days.
  • To Reheat. Reheat gently in the microwave until warmed through.
  • To Freeze. This black bean vegan burger recipe comes together in one bowl, is packed with sassy spices, and freezes beautifully. I stashed an entire batch of the patties in my freezer and have loved having them on hand whenever I need a quick, healthy lunch or dinner.
    • Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.

Packed with protein, fiber, omega-3s, and YUMMY. This is the BEST Black Bean Burger Recipe. Vegan, gluten free, and even my meat-loving husband approved! @wellplated

One patty, so much power!

Tools Used to Make These Burgers

High protein, fiber, Omega-3s, and DELICIOUS! Try these Smoky Black Bean Vegan Burgers tonight for dinner. They’re packed with super foods, easy to freeze, and even my picky toddler loved them! @wellplated

Super Food Black Bean Vegan Burgers

4.94 from 43 votes
High protein, fiber, Omega-3s, and delicious. These Smoky Black Bean Vegan Burgers are easy to make, freeze well, and even picky eaters love them!

Prep: 25 mins
Cook: 25 mins
Total: 50 mins

Servings: 6 -8 burgers, depending upon size


For the burgers:

Toppings Ideas:

  • 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 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.


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.


Serving: 1(of 7), without bun or toppingsCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 230mgFiber: 9g

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I am sharing this post and video in partnership with Bob’s Red Mill. As always, all opinions are my own and thank you for supporting the brands and companies that make it possible for me to continue sharing quality content with you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Looks amazing Erin!! These are perfect for the spring season and would pair wonderfully with sweet potato fries! :)

    1. Thank you for sharing this kind comment, Varun! And, I agree with your thoughts on the sweet potato fries!

  2. 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!5 stars

    1. I’m so pleased that you’ve enjoyed the recipe, Giovonne! Thank you for sharing this kind review!

  3. Yesterday, I made this Vegan Burger on my Pan (Low Flame). It takes not more than 30 minutes for me to make this Yummy Burger. My kids loved this one and asked me to make this again ;) Keep sharing more recipes.5 stars

    1. I’m so pleased that you enjoyed the recipe, Vijay! Thank you for sharing this kind review!

  4. These burgers look AMAZING, I can’t believe they’re vegan! I’ve got to try these soon. Perfect for meatless Monday :D

  5. I am glad to find this vegan recipe. I just turned to vegan and searching for some tasty recipes of vegan food. And I find this amazing one.5 stars

  6. Great looking recipe! I’m wondering if anyone has tried adding pea protein supplement to these to up the protein, and if so how did they do it. TYI.

    1. Michael, I don’t know of anyone who has tried this, but if you decide to play around I’d love to hear how it goes!

  7. They are healthy, bind nicely but have no taste. Next time I will saute onions with tomato sauce then saute mushrooms with walnuts and worceshire to add taste.

  8. I LOVE this recipe, Erin. It looks very delicious and healthy too. These burgers look STACKED! I love the avo and that these are so healthy and vegan.

  9. wow ! i love burgers very much, i hope it is tastier and healthy too, I am going to try this …thank you very much for the recipe.

    1. Hi Cricket! While I haven’t tried a swap myself, another reader has reported success with using walnuts instead. I hope you enjoy the recipe if you try it!

    1. Hi Terrie! I’ve only tested the recipe with raw almonds, but you could experiment with toasted if you prefer. I’d recommend avoiding almonds with added salt to keep the dish from becoming too salty. I hope you enjoy it!

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