These vegan black bean burgers offer the best combination of texture and veggies! Top them with creamy avocado whip for the healthiest, heartiest, tastiest bean burger recipe! This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Doesn’t everyone need a good black bean burger recipe?
Black beans hold the crown when it comes to vegetarian burger options. If you’re going to find a veggie burger at a restaurant, chances are it’s based on black beans.
I realized recently that I spend so much time enjoying my favorite walnut burger that I haven’t developed any other burgers for the blog. It’s high time we have a black bean burger recipe to rally around!
Are black bean burgers good for you?
These burgers are filled with beans, veggies, flax seed, breadcrumbs, and spices. They have lots of protein, fiber and nutrients, so I would definitely call them healthy!
How do you make black bean burgers stick together?
These black bean burgers are held together with a flax egg and breadcrumbs. If you’re not looking to make these vegan you could use one regular egg in place of the flax egg.
How to make a flax egg
In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons water. Let sit in the refrigerator for 15 minutes before using. You can go here to read more about flax eggs.
Can you grill these bean burgers?
I would not recommend grilling these burgers, but if you’d like to try I would suggest laying out a sheet of aluminum foil to grill them on rather than putting them right on the grill.
How to make avocado whip
The avocado I’m using is a simple mixture of creamy avocado, lime, salt, and pepper. You can use a food processor or immersion blender (affiliate links) to get the super smooth avocado, or mash by hand for a slightly chunkier spread.
Be sure to choose a perfectly ripe avocados for the best whip.
Tips for customizing:
- Substitute one regular egg for the flax egg if not making the burgers vegan
- Substitute gluten free breadcrumbs for the panko to make these gluten free veggie burgers
- Play around with the spices to taste (consider adding chili powder!)
- If you don’t have a food processor you can mash the beans by hand, chop the veggies small, and stir to combine
- If you don’t want to bake them you can pan fry the burgers in a little oil over medium heat until brown and crisped on each side. The burgers will be a little more soft and fragile than baking.
- If you don’t like black beans, try my lentil burgers
What to serve with black bean burgers
- Potato Wedges
- Oven Roasted Rosemary Potatoes
- Vegan Orzo Pasta Salad
- Creamy No Mayo Coleslaw
- Homemade Veggie Nuggets
Looking for more black bean recipes?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Black Bean Burger with Avocado Whip
Black Bean Burger
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 2 15 ounce cans black beans, rinsed, drained, and patted dry with a towel
- ½ cup panko breadcrumbs, plus more as needed
- 2 tablespoons ketchup
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon cumin
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup frozen corn, thawed
- 4 ripe avocados
- Juice of 2 limes
- Coarse kosher salt and freshly ground black pepper
Black Bean Burgers
- In a small bowl, combine flaxseed meal and water. Let rest in the refrigerator for 15 minutes until it has thickened.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Heat olive oil in a large skillet over medium heat. Add the red bell pepper, onion, and garlic. Cook until softened, 5-7 minutes.
- In the bowl of a food processor, add half the black beans, all of the bell pepper mixture, breadcrumbs, flax egg, ketchup, worcestershire sauce, cumin, salt, and pepper. Process until well incorporated. It’s ok if there are still a few chunks.
- Transfer the mixture to a bowl and stir in the rest of the beans and corn. If the mixture is still very wet and sticky, stir in a few more breadcrumbs at a time until you’re able to handle it.
- Using your hands, form the mixture into 8 flat, even patties. Place the patties on the prepared baking sheet. Bake 20 minutes, flipping once halfway through, until the patties are firm and browned.
- While the burgers are baking, prepare the avocado whip by placing all ingredients in the bowl of a food processor. Let the processor run until the avocado is smooth and whipped. Alternatively you could blitz the avocados with an immersion blender to get that perfectly smooth look, or mash them by hand for a chunkier spread.
- Spread avocado whip on the bottom of a burger bun. Top with a leaf of lettuce, then add a burger, tomato, onion, ketchup, mustard, or any other toppings you enjoy and the top of the bun.
Can you freeze these before cooking? Thanks
Lindsay Moe says
I think they would freeze beautifully both before and after cooking. If freezing before cooking, I would make sure they are not touching each other and are separated by parchment paper to prevent sticking.
Really delicious and not hard to make. The mixture was quite soggy when it went in the oven, however, it crisped up during cooking and they were very tasty.
Did wonder if you could freeze them and if you can would you do that before or after cooking – anybody know?
Lindsay Moe says
I like to freeze after cooking. Then you can either just microwave, pan fry, or put in a hot oven until thawed. They should keep really well!
This turned out good, lots of flavor