Vegan Black Bean Burgers

Vegan Black Bean Burgers - loaded with bell peppers, onions, mushrooms, and carrots! These are so flavorful and filling, even meat eaters love them! #vegan #burgers #vegetarian

If you’re looking for the very best vegan black bean burgers, don’t waste another second and make these. Get in the kitchen, pull out your food processor, and mix up a triple batch of these burgers so you can freeze a few for later.

Why am I so crazy about them? For one, they’re packed with vegetables: carrots, onions, bell peppers, and mushrooms. They give the burger flavor and texture, too. The black beans make them hearty, and the flavor is garlicky and slightly Southwestern, with cumin and chili.

Vegan Black Bean Burgers - loaded with bell peppers, onions, mushrooms, and carrots! These are so flavorful and filling, even meat eaters love them! #vegan #burgers #vegetarian

These impress meat eaters just as easily as they do vegans and vegetarians (and maybe even more because they’re so darn good!), so don’t worry that anyone will turn them away. They’re always a hit!

Vegan Black Bean Burgers - loaded with bell peppers, onions, mushrooms, and carrots! These are so flavorful and filling, even meat eaters love them! #vegan #burgers #vegetarian


falafel, souvlaki, BLT 148

Vegan Black Bean Burgers

Servings: 2 Burgers
Calories: 204kcal


  • 2 teaspoons olive oil
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped peppers any color
  • 1/4 cup finely chopped mushrooms
  • 2 cloves garlic minced
  • 2 tablespoons ketchup
  • 2 teaspoons dijon mustard
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1/4 teaspoon salt
  • 3/4 cup black beans
  • 1/4 cup panko bread crumbs


  • Heat olive oil in a small skillet over medium heat. Add your onions, carrots, and peppers. Saute for 4-5 minutes, until softened. Add garlic and stir for 30 seconds. Add the ketchup, mustard, cumin, chili powder, and salt. Stir to combine.
  • Remove vegetables from heat and set aside to cool. Once they’re cool enough to handle, place the vegetables into a food processor with the black beans and bread crumbs and pulse a few times to combine.
  • Form the mixture into two large patties. Place them on a foil-lined baking sheet coated lightly with oil and bake for 15 minutes at 450°. The burgers will hold together, but they’ll always be slightly mushy and have a tendency to crumble if handled too much. Just place them on a bun using a spatula and garnish with your favorite burger toppings.


Nutrition Information: Calories 204, Fat 6g, Carb 32g, Fiber 7g, Sugars 6g, Protein 8g


Serving: 1g | Calories: 204kcal | Fat: 6g




115 thoughts on “Vegan Black Bean Burgers

    1. Melani Guinn

      You never mention the mushrooms in the instructions. Are they cooked with the onions and carrots?

  1. johnny

    Never tried any kind of burger that didn’t include some kind of meat but you could make anything look and sound good soooo we’ll give them a try. Never know might find a convert. :)

  2. Alisa Fleming

    This is the recipe I have been looking for! Thank you for posting this, so many veggie burgers have egg or just don’t hit the mark with ingredients for me – these look fabulous!

  3. Ellen Renee

    I am having a frozen purchased spicy black bean burger for dinner this evening ….was even looking forward to it….until I saw this. Will be making this very soon.

  4. Sarah

    oh yum! i have a recipe for black bean burgers that i use pretty often, but i like all of the extra veggies to added tho these! i’ll definitely try them next time!

  5. Bee

    There’s lots of words missing in this post! Where are you talking to cities in France? Or chatting with the readers about Chinese food? I like your silly commentary, it makes me smile :)

    Also, the whipped cream on the cupcakes was just for the pictures, you best believe I drowned those things in it when I actually ate them! (Why does blogger not let me reply to comments? uuurg…)–I think that was you commenting, unless it’s a different andrea, lol

  6. Bee

    PS I’ve had multiple black bean burgers and am always dissapointed because they are dry and not so flavorful. These do look good though, but I am hesitant!

  7. Daniella

    I make black bean burgers similar to these, but have found that if you mix the bean paste with textured soy it holds so much better. I usually make a big batch and thrown them in the freezer, they are as good as just made, or even better!

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  9. Jessica

    I’ll have to try these b/c I always buy the morning star ones but they have so much sodium. I went a more carnivorous route and made buffalo turkey burgers the other night that were slightly foodgasmic. Next time I’ll try to sneak the ol’ veggie burger past the hubs and see if he even notices… (muahaha…I’m an awesome wife.)

  10. Lu

    Yummy!! This looks like the recipe I have for Black Bean Burgers. I would rather you would make these though. I’m injured… or lazy-ish. I’ll have to make these very soon.

  11. Adrienne

    This recipe looks fantastic! There is a restaurant by me in Columbus, Ohio called North Star Cafe where I always order their veggie burger. Sadly, they keep the recipe a secret, but this looks like it could be pretty similar. Thanks!

  12. Zita

    I’m definitely making these next. I just made your baked falafel recipe and I am in heaven. Thank you for posting your story and your recipes. I would’ve never tried to make something like falafel without your super easy recipe and the awesome pictures!

      1. Zita

        I’m commenting here again because tonight I made the Black Bean Burgers for my friends and we LOVED them. They were undeniably delicious and perfect. You are two for two and now I will make all of your recipes because not only do they look lovely they are totally gourmet at home! Of course, I am over the top effusive in this comment but it can’t be helped. This blog ROCKS!

  13. Jess

    I made these to have for lunch yesterday and throughout the week (doubled the recipe) and they turned out so well! Really delicious and satisfying!

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  16. Martha

    I just made these for dinner, and I was blown away! I am not a huge vegetable fan, so this is a great way to hide them in a tasty, tasty burger. Thanks for sharing this recipe!!!! =)

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  18. Jinal

    I tried this recipe for lunch today…. Everyone loved it… It was so much fun making it… Thank you so much for these wonderful recipe… Would try all of your vegeterian recipe… :)…

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  24. Mary

    The flavor of these is spot on! Thank you so much!

    I make a few small changes that help the consistency enormously – mine have been neither mushy nor particularly delicate. The texture is substantial and satisfying, and the patties transfer from pan to plate easily and without crumbling.

    We have to eat gluten free, so instead of the panko, I substitute a slightly larger volume of cooked brown rice that’s been pulsed a few times in the food processor. I think this was a very fortunate substitution choice, because the rice keeps it from being all one homogeneous mash. It gives it texture and spring!

    I also make the patties half size, and serve them as sliders on little rice patties.

    I sautee the mushrooms for a minute or two on their own before adding the other veggies, to deepen flavor and evaporate a bit of water.

    I do most of the chopping of the veggies in the food processor. Cut veg in reasonable chunks, pulse several times to mince, dump in sautee pan. Repeat with next veg. Easy peasy!

    You say the texture is a little mushy and they crumble a bit, but I did not have either of those experiences. The texture was absolutely perfect, and they were not particularly delicate. So try them again with rice instead of bread crumbs! I think you will be very pleased with the result.

    Thanks again for this wonderful recipe!


    1. Jaki

      Thanks for this tip. I was wondering about how to make this gluten free. Now I’ll be able to try it out myself. Thanks.

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  26. Marisa Serrano

    I made these and they are amazing! I did tweak it a bit however, no disrepect to the chef, I just always try to put my own spin on cooking. Here are the changes I made:
    1/2 chili powder and 1/2 paprika
    1/2 cumin and 1/2 coriander
    2 portions Ener-G egg replacer
    Instead of panko crumbs I used toasted sprouted wheat bread
    Instead of salt I used 3 tbs Braggs liquid aminos
    I lowered the heat to 350 and baked each side for 20-30 minutes
    My husband and I could not get enough of these, and he’s a meat eater! We also topped our burgers off with Galaxy Foods vegan rice cheese slices. Yum!

  27. Lee

    I tried to look through people’s comments to find the answer, but alas I will still ask it. I want to mass produce these for lunches to take to work. Now if I freeze them should I do it before or after I bake them? I won’t have access to anything more then a 1982 microwave in the breakroom, so I need to be able to reheat them easily.. Suggestions?

    1. Mary

      If you want to freeze them, make them smaller (I use an ice cream scoop) then bake, chill thoroughly, freeze in a single layer, then when they are frozen solid, move them to a bag or container separated by a piece of parchment between them. Then they’re fully cooked and ready to take to work!

  28. beedrill

    Well I don’t know about burgers, as I’ve made these a few times and have never been able to get them to form right. But the flavor is GREAT, and this does make a pretty rad bean dip!

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  30. Ruby

    I made these tonight with my mom. After they were made and we were eating them, our entire dinner conversation pretty much centered on how amazing they tasted and how we were going to make them again. And again. Thanks for this awesome recipe and advice on freezing them!

  31. Cara Jeanne

    These are the only black bean burgers I make. period. I do leave out the mushrooms though.. these are perfect.

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  36. Jodi

    We are not a vegan family, but I thought these looked tasty. They are! All three of my picky eating girls ate and enjoyed these. Thanks for the great recipe :)

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  39. Bea Godbee

    I am a new vegan and have been juicing (organically with my new juicer) and drinking my water. I am so proud. I have over 150 pounds to lose to try to regain some health. I am so very thrilled to read your recipes especially the black bean veggie burger. Every day is a new day for me and hopefully brings me that much closer to my weight loss goal.

  40. Missy

    Oh wow these were great! I doubled the recipe and ended up with 5 patties, perfect to pack for my workweek lunches. I missed the direction to lightly oil the foil-lined sheet, which was a bummer because they REALLY stuck to that foil! Oh well, they were still delicious.

  41. Nannette

    I made these but had to leave out the mushrooms due to the vocal significant other and daughter :( But they were awesome – so much, in fact, they are on the regular dinner rotation and we’ll be making them on our vacation next week as well. I plan to make more than we need and freeze them – hopefully they’ll be just as great thawed so a mid-week dinner will require very little work!!!

  42. Eileen

    these were the best black bean burgers I have ever had, bar none! My son Cody at first bite yelled to me in the kitchen “wow, it’s like an explosion of flavor in my mouth”! I didn’t use a blender just mixed them with my hands. I didn’t bake them because I thought they would be too dry, so used some oil in a pan and browned them. Next time I will double the recipe…they held together just perfectly…thank you so very, very much!

  43. Heather

    What is that delicious looking salad-type thing on the plate? I totally want to eat the burger, but I also want whatever else you made.

  44. Melanie

    Hi I’ve been making these burgers for months now and they are amazing.My go-to recipe.So,Thank you :)
    I know you are busy but I just wanted to let you know (Unless I’m doing something wrong) that when I printed it out in Print Friendly and PDF the recipe gets chopped off somehow. No biggie I just wrote it down but wanted to let you know anyway. :)

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  46. Nona

    I made these burgers tonight for my myself (vegan) and my 9 y/o daughter (non-vegan) We both loved them! Taste was excellent. I think texture wise, I wasn’t 100% satisfied though. On my next attempt, I may add Arborio rice, just for a little more firmness and weight. Love your blog and looking forward to trying more of your recipes.

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  50. jason

    So easy!!! Followed your recipe but used borlotti beans as i had no black beans.

    Also, i took it much lighter on the cummin.

    They were so amazingly delicious.

    Thank you very much for this great resource.

    There are a few more veggie items i will try from your collection.

    Great site!!!!

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  52. Sarah

    Almost 2 years ago I was tasked with finding a tasty vegan burger. This recipe was a clear winner and has become part of our everyday meal rotation. I make it for everyone I possibly can to share the flavour-love. Everyone adores it. Thank you so much!

  53. Cela

    Made them tonight. Delicious. Loved them. Will never use a MorningStar or Boca again! I have been trying to find a substitute for these highly processed soy burgers. Thanks for sharing.

  54. Linda

    Oh wow…these sound fabulous!! I have eliminated all gluten from my diet, so instead of Panko breadcrumbs I will be using a gluten free cracker (Mary’s Gone Crackers in the onion flavor). I’ll let you know how they turn out!

    I’m slowly going vegan. Breakfast is steel cut oatmeal with some fruit and a pea protein shake. Lunch has been a large salad with a soup I concocted over the weekend; It’s all veggies and soooo yummy :) Dinner is steamed veggies and for now…meat. I’m kind of stuck what to eat for dinner. These burgers will be my lunch. I’ll look through the rest of your recipes! Thanks :)

  55. Nevaeh

    Great flavor! Had to make substitutions because we did not have bell peppers, or panko. Our substitutions were one green chili pepper and plain bread crumbs. Loved them, and going to make again soon. Thanks for sharing.

  56. Linda

    Hi Andie!

    Well….I made these burgers….and wow, were they great!!! LOVED them!! Super easy…really tasty. And I don’t miss eating meat because of them! I serve mine over some brown rice pasta (I’m staying away from gluten…so I found this kind of pasta, which is great) and a large side of steamed fresh veggies. And a dollup of low fat sour cream :)

    I just wanted to thank you so much for posting such a great recipe. Oh…and I substituted the panko bread crumbs for organic gluten free crackers (Mary’s Gone Crackers – Onion flavor). Worked like a charm :)

    Thanks again!


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  58. Helen

    My friend made these for me last week and I made her send me the recipe because they were SO good!!

    Can’t wait to make them, yummmmm

  59. C_Robo

    Made these for dinner tonight and they were DELICIOUS! I’m going to recommend them to all of my vegan/veg friends. Even my hubby and 6yo son were raving about them. Will definitely be making again and next time, will top them with avocado! Yum!

  60. Joy

    I made these for dinner tonight and they turned out pretty good. Even my husband didn’t mind them which is saying a lot. The only change I would make is to reduce the salt. It just had too salty of a taste for me. Other than that, great recipe!

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  62. Danielle

    These are fantastic! I’ve made them twice now and the whole family loves them. When my husband mentioned my black bean burgers had gotten better lately I let him know it was all due to the new recipe I was using! Delicious!


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