Since we’re all trying to eat more plant based foods in 2020, I thought I’d bring you a recipe for my delicious vegan black bean burgers!
These vegan black bean burgers are infused with garlic, cumin, chili pwoder and extra veggies like shredded carrots for texture–plus they’re great for freezing, and even pack right around 10g protein per serving! What more could you want?
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Ingredients in vegan black bean burgers
The base of these easy vegan black bean burgers is super easy and made with ingredients you likely have on-hand. You’ll need:
- Black beans: the base of this vegan burger recipe is black beans. They’re easy to mix with the other ingredients to form delicious, protein & fiber packed patties.
- Red onion & carrots: I love sneaking some veggies into the patties with a little red onion and carrot. They also add the perfect amount of moisture.
- Garlic: for delicious flavor in the vegan burger patty.
- Olive oil: you’ll cook the onion & carrots in a bit of olive oil to soften them before adding to the patties.
- A flax egg: to keep these black bean burgers vegan we’re using a flax egg instead of a regular egg. A flax egg is just 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water
- Oat flour: we’re using oat flour in this recipe to help bind the burgers together. keep these vegan black bean burgers gluten free by using a gluten free oat flour, and you can easily make your own oat flour at home. See how to here! Breadcrumbs will also work if you don’t have oat flour!
- Cozy spices: these flavors make the burgers extra delicious. You’ll use cumin, garlic powder, chili powder, paprika, salt & pepper.
- Homemade garlic tahini sauce: this sauce is truly addicting on top of the burger and even for dipping fries. It has tahini, garlic, fresh lemon juice, warm water, a pinch of salt.
- Toppings: feel free to mix and match your favorite buns, red onion, avocado, tomato and more
Tips for shaping and forming black bean burgers
- Be sure to process the black beans until there are just a few chunks left
- Feel free to add a tablespoon more of oat flour if the mixture feels too “wet”
- Use this vegan black bean burger mix to make 4 patties – I would not recommend making them any larger as they will be hard to flip
- Chill the patties in the fridge for 10-15 minutes to help them firm up
How to make vegan black bean burgers from scratch
- You’ll first make your vegan flax egg by mixing flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
- Next, place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Transfer your onion, garlic & carrot to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
- Transfer the smoothed black beans to the bowl with the veggies and then stir in the flax egg and the oat flour until you can form into patties. Taste, adjust seasonings and add additional salt and pepper if necessary.
- Divide the mixture into 4 burger patties. Put them on a plate and cover with plastic wrap, place in the fridge for 20-30 minutes to help them firm up.
- While the burgers are in the fridge, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
- After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
- Time to serve! Place on buns with your favorite toppings like tomato, avocado, red onion and the tahini sauce.
Grillable black bean burgers
Yes, you can make these vegan black bean burgers on the grill for the perfect summer dinner! Here’s how:
- Prep your grill. Preheat your grill to medium high heat, about 400 degrees F. Scrape off anything left over from the last time you grilled.
- Grease some foil. Grease a large piece of aluminum foil with cooking spray or olive oil.
- Make your burgers. Shape your black bean burgers into ½ inch thick patties and refrigerate them for about 20-30 minutes to help them hold together. Then place your burger patties onto your greased aluminum foil.
- Grill ’em up. Place the aluminum foil with your black bean burgers directly onto the grill. Grill the burgers for 6-8 minutes on each side and be sure to flip very carefully with a metal spatula. Burgers are done when they are heated through.
Customize these black bean burgers
I love experimenting with different, fresh toppings to really take these vegan black bean burgers to the next level. Here are more ideas for topping these babies:
- Curry tahini sauce (if you like curry flavor!)
- Ketchup or BBQ sauce
- Caramelized onions
- Romaine or butter lettuce
- Goat cheese or cheddar cheese (if not vegan)
- Chipotle ranch or may0 or ranch (if not vegan)
- Jalapeño green tahini sauce
- Vegan cheese sauce
How to store vegan black bean burgers
Store these healthy vegan black bean burgers in air tight containers the fridge for up to 4-5 days. To reheat, simply heat the vegan burger patties in the microwave for 30 seconds at a time until heated through.
Freezer-friendly black bean burgers
These vegan black bean burgers freeze beautifully! The best part? You can freeze them before or after they’re cooked.
- Before cooking: shape your black bean burgers and place them in an airtight, freezer-friendly container or bag. If you’re stacking the burgers I’d recommend putting wax or parchment paper in between the layers so that they don’t stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen – you may just need to cook them a bit longer from frozen.
- After cooking: let your vegan burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you’re stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen – I recommend doing so on the stovetop.
What to serve with vegan black bean burgers
Not only are these healthy vegan and gluten free black bean burgers delicious with just about any topping, they’re also great for serving with your favorite sides. I love serving these with:
- Best Healthy Coleslaw Ever (no mayo!)
- Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
- The Best Guacamole You’ll Ever Eat
- Summer Strawberry Spinach Salad with Avocado
- Vegan Curried Broccoli Chickpea Salad
I hope you love these ultimate vegan black bean burgers as much as we do! If you make them I’d love for you to leave a rating and comment so I know how how you liked them. You can also tag me on Instagram with #ambitiouskitchen so I can see your creation!
Vegan Black Bean Burgers with Tahini Garlic Cream
The best healthy vegan black bean burgers are gluten free, packed with veggies and filled with plenty of spices. This is the ultimate vegan black bean burger recipe that's easy to make, holds together well and is incredibly delicious! Top with avocado, onion, tomato and a super addicting garlic tahini sauce.
- For the burger:
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 tsp olive oil
- 1/2 red onion, finely diced
- 2-3 cloves garlic, minced
- 1 large carrot, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 -1/3 cup oat flour, gluten free if desired
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chilli powder
- 1/2 teaspoon paprika
- ½ teaspoon salt
- Freshly ground black pepper
- Garlic Tahini Sauce:
- 2 tablespoons tahini
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons warm water, to thin
- 1/4 teaspoon salt
- For serving (optional and not included in nutrition):
- 4 sprouted/whole grain or gluten free buns
- 1 avocado, sliced
- Slices of red onion
- Tomato slices
Mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 20-30 minutes.
While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
Place on buns with tomato, avocado, red onion and tahini sauce. Serve with sweet potato fries or a salad. Makes 4 burgers.
How to freeze vegan black bean burgers
Before cooking: shape your black bean burgers and place them in an airtight, freezer-friendly container or bag. If you're stacking the burgers I'd recommend putting wax or parchment paper in between the layers so that they don't stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen - you may just need to cook them a bit longer from frozen.
After cooking: let your vegan burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you're stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen - I recommend doing so on the stovetop.
See the full post for instructions on grilling your black bean burgers!
If you like this recipe you might also like
New Mexican Green Chile Black Bean Burgers
Vegan Curried Broccoli Chickpea Salad
Vegan Turmeric Pineapple Tofu Kabobs
Tofu Vegan Nachos with Cashew Cheese Sauce
Dang, these burgers sound perfect! I will definitely be making them soon 🙂
Quick question, would I freeze potential extras (not that I’m sure there will be any…) before or after cooking them? Thanks!
Hi Kirsti! You can freeze the burger “mixture” before cooking them 🙂 Enjoy!
These look delish! I’m sure I have some dried black beans in the cupboard, now I know what to use them for.
These look so STURDY which is so hard to achieve with bean burgers- I can’t wait to make a big batch and try ’em on the grill!
SO true – these hold up well! Enjoy!
These look so delicious! I just made the healthy glow go roasted garlic black bean burgers and froze some. I can’t wait to try this sauce also!
YES I hope you loved those ones, too! This sauce is incredible…
if you are not vegan could you sub a normal egg and flour?
Hi Amanda! I would suggest a normal egg and breadcrumbs (rather than flour).
OMG! I want one of these burgers! They looks soo delicious! I have never made a black bean burger but I think I need to! ESP….THIS recipe! YUM!
Just made these and they were delicious!! As was asked earlier, can they be frozen? I am guessing to freeze them uncooked?
Yes, they can be frozen. Just keep frozen until ready to cook 🙂
I am a beginner cook and have tried some of your other recipes. I can’t get them to look anywhere near as good as you do, but they taste great. The Ultimate Black Bean burger was awesome and easy to make. Thanks!
Loved these and so did my boyfriend! We’ve made them 2x in one week. I only had whole wheat flour and it still worked really well! They are the sturdiest veggie burgers I have ever made (I’ve tried a bunch because my boo is vegetarian). He had them with buns and I had mine over brown rice…we also added a fried egg on top for extra protein and it was amaze!
Yay so glad you both loved them! And OMG a fried egg on top sounds amazing…
I LOVE veggie burgers that are loaded with goodies such as carrot and onion! Sweet potato and red bell peppers are my favorite too!
Do the black beans need to be drained?
Hi Amy! I do drain them before making these 🙂
I would revise the recipe to state this. I didn’t drain and they were a fail, although the taste was good. Will try again with drained beans!
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Planning to make these! Could I bake the patties instead of cooking them on the stove?
Delicious, I made a double recipe, got 12 nice size burgers, added 1 teaspoon cayenne pepper, since we like it extra spicy and 2 eggs instead of the flax eggs and bread crumbs instead of oat flour. Thank you
Can’t wait to try these! Can I bake the burgers? And if so, for how long and at what temperature? Thanks!
You bet! I haven’t tried it, but for these I’d bake them for about 10 mins on each side at 375 degrees Farenheit.
I have made these a couple of times. We love them! I froze several uncooked patties and plan on using them for dinner soon. What’s the best option for cooking them frozen?
So great to hear! I would thaw them at room-temp before cooking them in a skillet or on the grill.
Made these burgers last night and they were perfect! I used almond meal instead of oat flour and it worked out fine. Next time I might try egg instead of the flax egg to see how they hold together differently.
Amazing! Glad you enjoyed!
Can I sub almond flour for oat flour?
I made these tonight. Delicious! However, they were very soft. I followed the recipe to a T. Any suggestions as to how I can firm them up a bit?
Hi Pat! Black bean burgers do tend to be softer than regular burgers. You can try adding a tablespoon or two more of the oat flour to firm them up!
That’s what I thought. I will try that. Thx
This was easy and tasted great. I used gobonzo bean flour and it was so good.
Delicious!! Glad you enjoyed!
Can I use almond flour or something else instead of oat flour (can’t do oats yet after six months on a very restrictive diet)?
Hello, can you use azuki beans instead of black beans?
Thank you 🙂
Such an easy veg burger recipe, and yummy too! I rarely make veggie burgers because they tend to fall apart, but this bad boy was pretty sturdy. I put it in the oven for a short period and then tossed it on the grill to finish it off.
Thanks, Carrie!! I’m so glad you enjoyed these. Love the bake-then-grill method 🙂
Made these last night, got 5 slightly smaller burgers but still good size. used an egg and some breadcrumbs and coated them lightly in whole wheat panko for some extra crunch. they were delicious!
Perfect! Glad those adjustments worked out 🙂
These black bean burger are an excellent substitute for beef!
I’m not good at improvising, so I pretty much followed the recipe exactly, EXCEPT I used coconut flour as that was all I had in the house. It was excruciatingly delicious, and I’m a carnivore. I served it with a cabbage slaw and slathered the dressing over both!
So glad the coconut flour worked out! Sounds delicious 🙂
First of all, I love your website. <3 You are awesome!
I've made a few of your different sweets (they were all great) but this was the first meal I've made from "Ambitious Kitchen" and it was delicious. I made it for my partner (die-hard-carnivore) & I and he really enjoyed it too. He's from Egypt and commented that it tasted like a falafel in the shape of a burger. Considering the ingredients, that's pretty accurate. I topped them with some Whole30 ketchup that I make in bulk and keep in my fridge! (I love that stuff.)
Thank you for posting all of these great recipes! It is always fun to find recipes online that look like indulgence foods but really aren't too bad for you. As a bonus, the things I've tried from your website have been really, really tasty (PB Twix Bars, Reese's Eggs, Chocolate Chip Cookies). Yum! I will definitely be back.
Amazing! So happy to hear that, Alexa 🙂 I hope you keep finding recipes here that you love!
What type of flour would you suggested as a sub for oat flour? Thanks!
Chickpea flour would be great, or breadcrumbs.
I’m making these for a stay-at-home Memorial Day weekend! They look delish!
Perfect! Hope you love them!
Very nice recipe! I love burgers and will try it!!
I hope you love these ones!
Best veggie burgers I’ve ever made! They turned out great! I used whole wheat flour. I baked them for 20 minutes at 350 F, flipping halfway through and then I broiled on each side for 2 minutes. Planning on making a double batch soon to freeze for easy dinners during the week!
Perfect! So happy to hear that!
I rarely comment however, after making so many consistently great recipes from this site I felt compelled to write. These burgers were delicious! Another one to add to the keeper file!
Amazing! So happy to hear that 🙂 thanks for your comment!
These are delicious. I used regular egg + bread crumbs, also added curry powder + turmeric to the tahini sauce. We served them with sweet potato fries and mixed some of the tahini sauce with ketchup for dipping. It was sooo good. My husband, who was not excited about the idea of black bean burgers, thought it was a great meal too.
Love that! So delicious!
My favorite black bean burger recipe! I chop the carrots in my food processor instead of shredding and serve with roasted red peppers. Love that this is completely vegan!
Perfect! Glad you enjoyed 🙂
Awesome recipe – turned out SO much better than our last set of burgers. 5 stars. 🙂 BUT the only complaint I would have is that it suggests the use of cooking spray, which is a less eco-friendly option to certain oils and comes with more plastic/metal waste in the container. I know this is something the vegan community cares about, so would be awesome to see this more deeply considered in future recipes! Would encourage people learning from your recipes to use more eco-friendly options in the future 🙂
Thanks so much for the tip! I’ll be sure to note this moving forward. Glad you loved the burgers!
gave this recipe a shot and…….thank goodness I did!!!! so delicious! thank you!
Amazing! Glad you enjoyed!
Delicious! We used a regular egg because we didn’t have the flax…yum! Cannot wait to eat another one 🙂
Perfect! Glad you enjoyed 🙂
Just a question is most of the calories really coming from the tahini?
Hi! They mostly come from the black beans + oat flour as there are only 2 tablespoons of tahini in the sauce.
I just heard a podcast that encourages us to leave reviews ON THE post of the food blogger. So here it goes: YUM!
These black bean burgers are so easy to make (the most difficult thing being to shred the carrot- my muscles were confused at me 😉 and in addition to being flavorful and easy, they can be prepared ahead of time and the suggestions for toppings here are wonderful- the tahini sauce is my new thing for everything! Make sure you do the required refrigeration so the burgers fry up well. Bon Appetit
Thank you so much! The comments & ratings mean the world 🙂 so happy you love this one – that tahini sauce is the best!
These are my go to black bean burgers, so flavorful and have a great texture. I always double the recipe and freeze them, such an easy and delicious meal to reheat
Hi! Can I use this recipe with sprouted black beans?
I think that should be fine!
LOVE these burgers! Especially good with Dave’s Bread buns 🙂
Love those buns, too! Glad you enjoyed!
I really loved this black bean burger. The tahini sauce is perfect with it. I had one leftover and found that it was much firmer microwaving the next day. Right out of the pan it was a little soft and squeezed out of the bun some. If I can plan ahead I will make fully to enjoy the next day!
Noted on the microwave option here! Glad you love this one.
I’ve made these before and they last well in the fridge and heated up again throughout the week! Do you think the results would be good with another type of bean, such as pinto?
Seriously so delicious and SO easy! I love how there’s minimal ingredients, minimal dishes, and that you can cook then serve, cook then freeze for later, or just freeze right away. My 9 month old loves them and I love that I have such a simple, healthy, convenient dinner to feed her!
Absolutely! Glad you both enjoyed!
Simple and tasty recipe. It has become my go-to veggie burger.
So happy to hear that!
These are the best black bean burgers I’ve ever made! So easy to make and even my 10 month old ate them. The tahini sauce is addicting and so good with sweet potatoes!
So happy to hear that! And YES love that sauce with sweet potatoes 🙂
Very easy to put together and the warm spices make it so tasty and the burger holds together really well!! I’ve been looking for additional ways to get more protein and this may be my new go-to option.
One note in the recipe, it says to rest the burgers in the fridge for 10-15 minutes, but after 30 minutes to add them to the pan to cook. I went for the middle and rested for 20 mins….Is 10-15 mins too short?
So glad you enjoyed! 30 minutes is perfect, but they should be fine with 20 too! I hope they turned out well for you!
Looking forward trying these tasty meals
Hope you find some here that you love!
These were INCREDIBLE. Made them for a very skeptical husband, and even I was a bit skeptical, but the texture and taste were. The pairing of it with the garlic tahini sauce was wonderfully and the warm tastes of chili power really made this a great sandwich.
Amazing! So happy to hear that 🙂
Very tasty, however, the texture is just gooey. I prefer one made with walnuts or rice to give it a better, firmer texture. I do llove the tahini sauce, and carrots. You really need to love garlic – the sauce, is very garlicky- which I do. Next time I would use walnuts, brown rice or quinoa.
Hi, there! Sorry to hear that about the texture–I haven’t had that issue! Great idea to add some walnuts, rice, or quinoa. Hope you can try that soon!
“This isn’t a steak. Why would you call it one on your menu?” – Ron Swanson
I made these burgers over the weekend and was so satisfied! Was craving a burger but wanted veg and this recipe really fit the bill. I didn’t have black beans on hand so I substituted Kidney Beans but aside from that- I had all the ingredients which is normally the case with Moniques recipes (and part of why I keep coming back!!) I’ve already shared the recipe with 2 friends and would definitely make these again due to how simple and tasty they were!
I’m so happy you’re loving these + my other recipes, Hannahmarie! Thank you!! ❤️ And glad to hear the kidney beans worked well in here 🙂
So awesome! What a delish, simple, homemade black bean burger! I loved how quickly they came together, and the tahini sauce is to die for. We had ours with fresh garden tomatoes and they were fantastic!
Oh I’m SO glad to hear that, Elizabeth! 🙂 ❤️
Another great Ambitious Kitchen meal. This recipe is the best black bean burger recipe you’ll find! I typically make a few modifications, such as using an egg (instead of flax egg) and breadcrumbs (instead of oat flour). The burgers have turned out phenomenal each and every time and are now a staple in our house.
I’m so happy you’re loving these, Kourtney! Those are great subs, glad they worked out 🙂
I’ve made these so many times and they’re always amazing, They turn out great, freeze well, and are delish!
These burgers were so easy to make ahead and freeze for a quick meal. They were better quality than what you’d get at most restaurants and the garlic tahini was phenomenal.
we made this tonight for our LDW cookout and YUM!!! paired with grilled sweet potato fries with the curry tahini sauce to dip- meat-loving hubby approved! your recipes never disappoint 🙂
These turned out really good, I used panko. Super sturdy. I put feta and spinach on them with the garlic tahini sauce.
Nice! So happy you enjoyed them, Stephanie 🙂
1 word, AMAZING! These burgers taste great and were easy to make. And the garlic tahini cream just made it that much better! Definitely going to add this into my regular dinner rotation! Even my boyfriend (the meat eater) said they are epic!! And he is really picky! You nailed this!
Ahh that’s amazing that he loved them! SO glad to hear that. Isn’t the tahini sauce incredible?! 🙂
Yes! I ended up making more to dip my veggies in!!
Can I use another gluten-free flour as I can not have oats
You could try GF breadcrumbs!
These are the best veggie burgers I’ve made! They held together very well, and have excellent flavor. I’ve tried other veggie burgers that have quinoa in them, and they fall apart easily & taste like a bread sandwich with the bun.
This brings our veggie burger game to another level! I followed the substitution for the regular eggs & breadcrumbs. So good with spicy mayo & avocado and Dave’s Killer Bread buns. Will definitely keep this in our regular rotation.