This hearty, delicious, vegan black bean burger is perfect for your burger needs. There is no mush to these burgers, which is a great feature in a homemade vegan bean burger!
I love a good burger, and these vegan black bean burgers do not disappoint.
Often times bean burgers can leave a lot on the table.
But these are just tasty.
I got so disappointed with so many vegan black bean burger recipes that I had to try and make my own.
I love that this is full of wholesome ingredients and no oil.
A lot of bean burger patties tend to be mushy and fall apart. These stay together if you’re not overly rough with them.
I take these camping all the time, and they don’t fall apart.
I love healthy recipes I can take camping.
On a good day, my whole family will eat these, including the picky one.
Vegan Black Bean Burger Recipe Q&A
How do you get the bean burgers to stay together?
In this recipe, the oats, mashed potatoes, and cornstarch helps the burgers come together and stay together.
Without making them mushy and gross like some black bean burgers.
Can you make these bean burgers gluten-free?
Yes! as long as you use gluten-free oats and make sure your corn starch doesn’t have any cross-contamination and then use gluten-free buns, you’re good to go!
Can you cook these bean burgers on the BBQ?
I don’t currently have an outdoor grill, so I can’t tell you the specifics, but I am sure you could!
Can I use instant potatoes for the mashed potatoes?
Yes, I always do because it’s quick and easy to whip up.
How do you shape bean burgers for cooking?
I like to use a large cookie scoop or one you would use for filling muffins.
This makes them a perfectly round shape once you pat them down.
If you don’t have one on, you can use a measuring cup to get even amounts and then shape them with your hands.
Depending on what size you end up with will affect the baking time.
What do you need for the best vegan black bean burgers?
Check out the recipe card at the bottom of this post for the full recipe. These are all simple ingredients you likely have on hand.
- black beans
- pinto beans
- mashed potatoes
- garlic powder
- cornstarch plus 2 TB water
- chili powder
- cumin powder
- bay seasoning
- black pepper
- chili garlic sauce
- onion, chopped
- Any burger topping you like
How do you make this easy vegan black bean burgers recipe?
Preheat your oven to 350 degrees and line a baking sheet with a Silpat, spray with cooking oil, or line with parchment paper and set aside.
Take a large bowl and put your rinsed and drained beans; take a potato masher and mash the beans until mostly smashed; some whole beans are totally fine.
Add your remaining ingredients and mix until fully combined.
You can also do this in a food processor if you would prefer, but I like the chunks you get by doing it by hand.
Take a large cookie scoop (for equal portions) and scoop the bean mixture onto the prepared pan and smash it down to a burger size with the palm of your hand.
Repeat until the bean mixture is gone; make sure your uncooked patties are spaced evenly on the cooking sheet.
Bake at 350 for 15 minutes on the first side, then flip and cook for 10 minutes longer.
If you would rather cook these on the stove, you can.
Get a skillet and heat it to medium heat; add some olive oil and cook each side for a few minutes flipping as needed to cook evenly.
Serve on a bun with your favorite toppings; Avocado is a must, in my opinion, on these.
How do you serve these vegan homemade burgers?
These are best served warm on a burger bun with all the fixing you like.
We MUST have on these black bean patties is avocado; it pairs wonderfully with the patty.
Here are some other topping ideas;
- tomato slices
- white or red onion slices
- vegan cheese
- vegan mayo
- bbq sauce
Serve with a side of sweet potato fries, regular french fries, salad, roasted vegetables, potato salad, or whatever you love.
How do you store leftover burgers?
Let them come to room temperature before storing them carefully, so they don’t break in an airtight container in the fridge for up to 5 days.
Can you freeze vegan burgers?
Yes, these burgers freeze great. You may even want to make a double batch. Do a flash freeze to freeze them by;
Place them on a cookie sheet in the freezer until frozen for about 1-2 hours.
Once frozen, place patties stacked in a freezer bag for up to 5 months.
Reheat after defrosting a greased skillet on medium heat, flipping after a few minutes.
You can also microwave them, but they are better on the skillet.
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 cup mashed potatoes
- 1 1/2 tsp garlic powder
- 2 TB cornstarch plus 2 TB water
- 2 tsp chili powder
- 2 tsp cumin powder
- 2 tsp old bay seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups oats
- 1 TB chili garlic sauce
- 1/2 cup onion chopped
- 12 Buns
- vegan mayo
- whatever burger toppings you like.
- Preheat your oven to 350 degrees, line a baking sheet with a Silpat or spray with cooking oil, and set aside.
- Take a large bowl and put your rinsed and drained beans; take a potato masher and mash the beans until mostly smashed; some whole beans are totally fine. Add your remaining ingredients and mix until fully combined.
- Take a large cookie scoop and scoop the bean mixture onto the prepared pan, smash it down to a burger size with your hand, and repeat until the bean mixture is gone and space evenly on the cooking sheet.
- Bake at 350 for 15 minutes, flip, then cook for 10 minutes longer.
- Serve on a bun with your favorite toppings; Avocado is a must, in my opinion, on these.
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.