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.

A vegan burger with avocado, tomato, salsa, and onion

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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.
healthy vegan burger on plate with toppings

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).

Two vegan burger patties on buns

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!

The Ingredients

  • 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.

Substitution Tip

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 vegan walnut burger, use all hempseeds instead of flaxseeds (or vice versa), or try your own blend.

  • 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.

Dietary Note

If you need to ensure these vegan burgers are gluten free, opt for oats that are certified gluten free.

  • 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.

Ingredient Note

  • Hemp seeds are now widely available in many grocery stores. You can also find them on Amazon.
  • In addition to being an excellent way to amp up your veggie burgers, their pleasant, nutty flavor makes them tasty sprinkled on toast and mixed into salads and smoothies.
  • 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.
easy vegan burger ideas with no meat

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:

The Directions

processing ingredients for vegan burgers at home
  1. Pulse the red pepper and onion in a food processor. Transfer to a mixing bowl.
Ingredients in a food processor
  1. Blend the almonds, seeds, flaxseed meal, garlic, and spices in the food processor.
the BEST vegan burger ingredients in a food processor
  1. Pulse until finely ground, then add to the bowl with the vegetables.
healthy vegan burgers in a food processor made with black beans
  1. Puree the black beans, oats, and water in the food processor.
mixing vegan burgers in a bowl
  1. Stir them into the bowl with the other ingredients.
shaped vegan burgers without chickpeas on baking sheet
  1. 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!

Storage Tips

  • 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.

Leftover Ideas

Pack extra protein into a salad (like this Mexican Pasta Salad) by adding a diced-up vegan burger. Or, use them to make Vegetarian Tacos.

What to Serve with Vegan Burgers

Recommended Tools to Make this Recipe

The Best Food Processor

Easy to use and great for a variety of different ingredient prep methods.

vegan burger without tofu on a bun with avocado

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Super foods, super flavors, super satisfaction.

I can feel the good vibes emitting from our kitchens already!

Frequently Asked Questions

Can Vegan Burgers be Undercooked?

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.

What Makes Vegan Burgers Stick Together?

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.

Are Vegan Burgers Actually Healthy?

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.

What Vegan Burgers are Soy Free?

This one! If you’re looking for a vegan burger without tofu or soybeans, look no further.

Vegan Burger Video

If you enjoy this black bean vegan burger video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).

Vegan Burger

4.94 from 43 votes
The BEST vegan burger recipe! A high-protein vegan burger patty recipe with black beans, red peppers, oats, and spices. Won't fall apart!

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

Servings: 6 to 8 burgers, depending upon size




  • 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.


Serving: 1(of 6), without bun or toppingsCalories: 277kcalCarbohydrates: 28gProtein: 14gFat: 13gSaturated Fat: 1gTrans Fat: 1gPotassium: 474mgFiber: 10gSugar: 2gVitamin A: 790IUVitamin C: 26mgCalcium: 83mgIron: 4mg

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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. Awesome video, Erin! How do you recommend cooking the unbaked, frozen patties? Do you thaw first or bake longer? Thank you for this recipe! 

    1. Great question Amy! I let mine thaw first (you can put them in the refrigerator overnight or set one out at room temperature for quicker thawing) then baked. Thanks so much for your kind words about the video. Hope you love the recipe too!

    1. Hi Nina! The oats are important because the bind the burgers. I’m afraid they would fall apart without them.

  2. Erin, 

    These wee absolutely perfect! I made them last night. Easy peasy and so tasty! My family scarfed them down!

    Shawn 5 stars

    1. Shawn, I’m so happy to hear your whole family enjoyed these so much. Thanks so much for trying the recipe and taking time to share your review!

  3. These look delicious. Do you think I could use more flaxseed meal or chia seeds instead of the hemp hearts? I’m allergic to those.

    1. Hi Aimee! I can’t say for certain since I’ve never made the recipe this way, but if it were me making these, I would suggesting swapping the 1/4 cup hemp hearts for an additional 2 tablespoons almonds and 2 tablespoons pepitas. Chia seeds would not be a good substitute, since they are firmer and do not blend in a food processor the way hemp hearts too.

  4. I just made these for myself (vegan), my newly vegan teenage son and my carnivore husband.  My son had 3 and my husband rated them a 9 out of 10.  Delicious, quick and easy!!!  Highly recommend!!!!5 stars

    1. Cherianne, this makes me SO HAPPY!!! There’s nothing better than a recipe that a whole family can love, especially when those family members have different dietary needs. Thanks for trying the recipe and sharing this wonderful review!

    1. Hi Josh, I think a pan over low heat would be okay, though I’ve never tried it, so it would be an experiment. Use your best judgement, and I’d love to hear how it comes out!

    2. Burgers came out very good, except mine could have definitely used more flavor. The majority of the flavor was just from the black beans themselves, as well as the almonds, so if I make these again I would definitely add more of the seasonings. Tasty, though, and they froze beautifully!5 stars

  5. 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

  6. Made these tonight and I loved them! Even my husband ate them. I mean, sure, he’d rather a meat burger, but he ate them anyway. Also I didn’t have black beans so I had to use kidney beans and they were just fine. Now I can put the cooked ones in the freezer to pull out for lunches. Next time maybe I’ll add a bit of liquid smoke or bbq sauce for him.5 stars

    1. Hi! I would actually recommend using additional nuts instead. You could also experiment with adding a few additional tablespoons of ground flaxseed meal if you like!

  7. I love these burgers!! I have made these serval times now and I make sure to have a frozen stash in the freezer ;-)5 stars

    1. Hi Hannah! I haven’t tried the recipe this way, but I think that would work! I’d use the same 1/2 cup. I hope you love the burgers!

  8. Love, love, love this recipe. They tasted so good! I baked mine a tad longer than the directions stated so they would firm up a bit more. It took all my strength to not want to eat all the patties I made. 5 stars

  9. This is seriously the best vegan burger recipe I’ve found so far! Seriously delicious. I didn’t have a fresh red pepper so I used a roasted red pepper and reduced the water. Also baked it a little longer to kind of crisp it to hold up under the mayo and avocado I topped it with. So yummy! This is my new “go to” recipe for my non-vegan friends. Thank you so much! 5 stars

  10. Having been vegan for a little over a year, this is hands down one of the best and freshest tasting burger recipes I have tried yet. Made recipe as is.
    The mixture was initially wet but cooked out just fine.

    Being from Texas, I will probably add a jalapeno or green hatch chili and try to cook on the grill the next time I make it. Thanks for sharing!!5 stars

  11. Yumm.. This burger probably can beat all the non veg burgers out there. I would like to try this at home. Thank you so much for this. I will try and get back with the output I am going to get. Lol5 stars

  12. These veggie burgers are amazing!!! I make 2 batches a week! The only thing I did differently was sub 1 small cooked sweet potato for the oats. I like a meatier burger so I make 4 patties per batch and make them bigger. The flavor is outstanding and the texture is so similar to a real burger (I am a meat lover). These are by far better than any boxed veggie burger I’ve tried. Thank you for sharing!5 stars

  13. Hey Erin,
    These really were the best! I put my black bean burger mixture in a Vitamix before cooking in a frying pan, and it was perfect. This one’s definitely going in the recipe box!

  14. Not all vegan burger recipes are made equal. It often misses a little something, whether about spicing or texture. Yours  is so tasty, simple, perfect. Huge thanks from Montreal. I just hope you’ll make a vegan hotdog or sausage that good. Best regards ?5 stars

    1. Julie, I am so pleased to hear how much you enjoyed. Thanks for taking time to leave this lovely review!

  15. Nice recipe, Must gonna try this. It’s full of nutrition. Keep up the good work and telling us such kind of nice recipes.5 stars

  16. Wow!! So amazing recipe. Yesterday I made a vegan burger using this recipe. Everyone in my family loved it. They also asked to make this again. Thanks a lot for this brilliant recipe and keep sharing such recipes.5 stars

  17. The only thing I did differently was sub 1 small cooked sweet potato for the oats. I like a meatier burger so I make 4 patties per batch and make them bigger.5 stars

  18. Hi Erin,
    Awesome post!! Very nice recipe. I tried this burger, and it was very delicious. Thanks for sharing this.

    Sourav Roy5 stars

    1. Thank you so much for taking the time to share this kind comment, Sourav! I’m so happy that you enjoyed this recipe!

  19. I made these tonight for my wife and myself, using soybeans that I had cooked up in our InstantPot instead of black beans. It’s what I had on hand :-) I also used some freshly made guacamole on the burgers. They were delicious.5 stars

  20. This is an excellent recipe! I subbed walnuts for almonds (just didn’t have any on hand), and added 5-6 small shredded, pickled beets to the mixture at the end for color and structure. Turned out amazing!5 stars

  21. I made it yesterday. It’s one of the yummiest food I ever had. My family loved it as well. Looking forward to more recipes like this.5 stars

  22. 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!

  23. 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!

  24. 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!

    2. Hi! A little late to the party, but have you tried adding pea protein to them?
      I would appreciate if you could let me know how they came out and what you did,in case you did it.

      Thank you!

  25. 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.4 stars

    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!

  26. Made these tonight and they were fabulous! Thrilled with how much protein they have and how easily they come together. We topped them with chimmichuri, avocado, tomato, and red onions, but I think you could go a lot of directions dressing these up and be happy with the outcome!5 stars

  27. My family doesn’t quite buy into a fully meatless meal yet so I like to mix these with a pound of ground turkey to double the recipe! Delish and blends well together :) still a great way to reduce meat consumption!5 stars

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

  28. Hi Erin,

    This recipe is fabulous! Even my husband, who is a die hard beef hamburger fan, loved the vegan burger and said he would like to have this dish again! I prepare at least 2 of your recipes every week! Thank you!5 stars

  29. This is my absolute favourite veggie burger recipe!! I always make a double batch to freeze for later!! Tks for this! Any other recipes I’ve tried have turned out super dry. These are the best!5 stars

  30. Really delicious and satisfying! Mine turned out a little mushy inside. Is that to be expected? Do you have a sauce recipe that could be used on these yummy sandwiches? Thanks! Love your recipes! MarAnn4 stars

    1. Hi MaryAnn! They should not be mushy inside. I’d probably cook them for just a little longer. For sauces you could use anything you like that you would normally place on a burger! Glad you enjoyed them!

  31. Hi, Erin I followed your recipe exactly and was wondering why my burger mix came out mushie? I added a cup of breadcrumbs to thicken it and it turned out very good.
    Thoughts on what I did wrong? Lmk thanks

    1. I’m sorry to hear that you had trouble with the recipe, Rodney. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it! It’s really hard for me to know what went wrong without being in the kitchen with you. Maybe try cooking it a little longer? Hope this helps!

    1. Hi Jillian! I’ve only tested the recipe as is, so I am unsure of what could be used instead of oats. If you decide to experiment, I’d love to know how it goes!

  32. Thank you for making the recipe, I added grated beets to mine, dellicious add in. Everything else I left the same, very easy to make!5 stars

  33. This recipe is delicious! I needed to cook it a little longer because it was a little mushy in the middle. This burger is filling and so yummy!! Will definitely make it again!5 stars

  34. Erin, My son has a nut allergy. Would quinoa work in place of almonds? I know the texture is different but hoping to substitue with protein. Thanks! Lynn

    1. Hi Lynn! I’ve only tested the recipe as is, so I am unsure if adding the quinoa would work for this recipe, even though it works in my quinoa burger recipe. If you decide to experiment, I’d love to know how it turns out!