Connect with your plant side and cook up a super food black bean Vegan Burger!

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.

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.

Two vegan burger patties on buns

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.


The Ingredients

  • 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.

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 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.

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. 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.

The Directions

  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. Add the mixture to the bowl with the red pepper and onion.
  2. Puree the black beans, oats, and water in the food processor. Stir them into the bowl with the other ingredients.
  3. 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.

Leftover Ideas

Pack extra protein into a salad (like this Mexican Pasta Salad) by adding a diced-up vegan burger.

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.

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

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Super foods, super flavors, super satisfaction. I can feel the good vibes emitting from our kitchens already!

Vegan Burger Video

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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

Vegan Burger

4.98 from 47 votes
The BEST Vegan Burger! High protein vegan burger patty made with black beans, red peppers, spices, and more. Perfect texture and DELICIOUS!

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

Servings: 6 -8 burgers, depending upon size

Ingredients
  

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 rolled oats gluten free if needed
  • Whole grain buns for serving

TOPPING IDEAS:

  • Sliced tomatoes, avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

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 wellplated.com 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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152 Comments

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  1. I usually eat breakfast at home. however I do not like to eat soup or other dishes. I love to eat HamBurgers in the morning. Your recipes are great. So fast, So attractive . I will try to make Vegan Burgers tomorrow morning. yum ~!

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

  3. 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!

  4. I LOVE this recipe, Erin. It looks very delicious and healthy too. And the video are awesome! It is very well done ;-)

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

  6. These look and sound amazing! I need to set aside time to make a double batch to freeze so Matt and I have awesome quick meals to choose from. :) Aldi has some great vegetable burgers, in my opinion, with real ingredients. However, they are not gf. These will be perfect!

    1. Kori, is there a reason you say these aren’t GF? The oats are actually GF if you purchase the ones I linked to in the recipe ingredients.

      1. Oh no, that was in reference to Aldi’s veggie burgers. These will be perfect for him & I because they’s gf! ?

        1. HELLO DUH! I’m with you now :) I was worried you thought these weren’t GF either. I hope you both love them!!

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

  7. We’ve never made black bean burgers at home, but your video makes it look so easy! Thanks for sharing

  8. I just added mayonnaise in between two burgers and topped with violet cabbage and black olives grated ..Yummy…. Sprinkling spring onions will sounds better

    Anyways sounds Nice:)

  9. Love the nutrition and variety of ingredients in these! The pumpkin seeds, hemp, oats and almond?! Killing it.

  10. I’m totally hungry for these RIGHT NOW. I love a good veggie burger, so much goodness in yours! Great video girl!

  11. These sound absolutely incredible! I’m always looking for a good veggie burger, especially in the summer! Pinned!

  12. cake :3 I love to eat cake. >..< I always look for recipes for cakes. So great that you shared this recipe today. thank you very much.cravings! :))

  13. Hi Julie! I calced the recipe as listed with My Fitness Pal——it’s not set in stone but is meant to be a guide, since different brands of ingredients can vary (and most of My Fitness Pal is user-submitted info, vs. nutritionist verified). The carbs I calced are about 20/burger also. As far as the other numbers, I recommend you use whichever calculations you are most comfortable with.

  14. 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!

  15. Yay what a great vegan burger. I’m always on the hunt for new vegan recipes. Thanks for sharing. Also the photos are amazing. Really well put together.5 stars

  16. Awesome Recipe, always love to eat cake and burger. In fact even i don’t care for my diet if someone offer me one. Thank you for sharing new recipe, will try this too. :)5 stars

  17. 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.

  18. 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

  19. I Love ? this recipe, I am going to make vegan burger for my beloved son he is 6 years, I am sure he will love your recipe. Also, your burger picture is awesome.5 stars

  20. The pictures of the vegan burgers are so appealing. I have never tried any vegan burger yet in my life. But i think i will now. Thanks for the recipe.5 stars

  21. 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. I am SO EXCITED to hear that Sue! I love it when meat lovers enjoy a good veggie burger. The idea of liquid smoke is really intriguing, and it’s helpful to know that kidney beans work well also. I might have to try that myself next time. Thanks for sharing!

    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!

  22. 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

  23. I don’t care for my diet if someone offer me one. Will be having this burger soon. Wow..mount watering.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!

  24. I LOVE this recipe, Erin. It looks very delicious and healthy too. :) Thank you for this awesome recipe, will bake this burger for my kids.5 stars

    1. Trishanya, I’m not sure about the safety component, but I can tell you these are so yummy. I hope you all love them!

  25. 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

  26. 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

  27. 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

  28. Just curious about the protein content of patty? The nutritional information at the end of the recipe doesn’t list the protein content?5 stars

  29. 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

  30. 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

  31. 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!5 stars

  32. 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!

  33. 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

  34. 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

  35. 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

  36. I am glad to read your awesome article, which is having quality of information.
    Keep up your good work
    Thanks
    http://homekitchenzone.in

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

    Regards
    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!

  38. Hello Erin,

    I’m from India and in my place people love eating beans, especially kidney beans. I love to try this recipe at my home. Never though burger could also be vegan.

    Thanks again
    Ankit

  39. 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

  40. 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

  41. 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

  42. 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!

  43. 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!

  44. 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!

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

  46. 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

  47. 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!

  48. 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.

  49. 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.

  50. 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!

  51. 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