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A single black bean burger with lettuce, pickles, tomato, onion, and a cheese slice is on a wood serving tray. Next to the burger are pickles. A glass bottle filled with a fizzy drink is behind the burger.

Best Vegan Black Bean Burgers

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 burger patties
Course: Main Course
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups black beans cooked (1 15 oz can)
  • 1/2 onion chopped
  • 1/4 cup vital wheat gluten
  • 1/2 cup bread crumbs
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste or ketchup
  • 2 cloves garlic mashed or 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup water
  • Buns of choice
  • Toppings of choice see below for tons of variation ideas

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Skillet or grill
  • Spatula
  • Parchment paper optional but recommended
  • Olive oil for cooking, about 2 tablespoons

Method
 

  1. Mash the beans and chop the onion. In a mixing bowl with a fork, mash the drained and rinsed black beans. You don’t want to totally puree them, just get them mashed so that you don’t have any full beans left but some half beans are okay. Chop the onion into small bits, rinsing the chopped onions under cool water for a minute to remove some of the sulfur if you are sensitive to onions.
  2. Add the ingredients. Add the wheat gluten, bread crumbs, chili powder, cumin, garlic, onion powder, paprika, tomato paste, onion, and water. Mix it all together with a spatula, though I find that switching to my hands and kneading it to activate the gluten works best. Knead for about a minute until a black bean dough forms.
  3. Shape. Using your hands, divide the burger mixture into 4 or 6 equal pieces. 6 pieces will make about a quarter-pound burger patty each. Roll each piece into a firm ball and using your palm, press into a patty. Place each on parchment paper for easy transfer.
  4. Cook on the stovetop: In a flat bottomed pan or skillet, pour a thin layer of oil into the pan. Cook the patties for about 5 minutes on each side. Pour a little more oil before flipping to cook the other side for an additional 5 minutes. Once cooked, the patties should be firm when pressed with a spatula and nicely browned on each side. Serve warm on buns with any toppings you like. Enjoy!
  5. Cook on the grill: Place patties on either a grill pan or on oiled aluminum foil. Grill at 400F/205C for about 4 to 5 minutes each side. Each grill is different so make sure to watch yours. Serve warm on buns with any toppings you like. Enjoy!
  6. Cook in the oven: Place the patties on a parchment lined baking sheet. Bake in the oven at 375F/190C for 10 minutes before flipping the burgers and baking for an additional 10 minutes, for a total of 20 to 25 minutes, depending on your oven. Serve warm on buns with any toppings you like. Enjoy!

Notes

Nutrition for burger patty only and does not include bun or toppings.
Substitutions
Gluten free: You can make these burgers if you are gluten free! The big things you need to swap out are the vital wheat gluten and the bread crumbs. For that, I’ve had the best results with using King Arthur Measure for Measure gluten free flour blend to replace the wheat gluten (use an equal amount). Use your favorite bread crumb replacement as well. I recommend either store bought gluten free bread crumbs or an equal amount of gluten free tortilla chips!
Variations
  • Classic Americana: A burger on a bun with lettuce, tomato slices, onions, and pickles. Don’t forget the ketchup and yellow mustard!
  • Southwestern: A burger on a bun with salsa, guacamole, cilantro sour cream, and a drizzle of lime juice.
  • Mushroom and Onion: Sauté some sliced mushrooms and onions in a pat of vegan butter until the onions are soft and translucent. Place on top of the burger with a toasted bun.
  • Hawaiian Burgers: Add a thick slice of grilled pineapple on top of the burger before covering in a teriyaki bbq sauce.
    • Teriyaki BBQ Sauce: 1/2 cup ketchup, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon ginger powder, sprinkle of sesame seeds