Connect to your plant side and cook the BEST vegan burger Recipe you will ever try! Made with black beans, protein-packed ingredients, and warm spices, they’re as satisfying as they are delicious.
Slightly crunchy on the outside, tender on the inside (not mushy!), and with an intense flavor you wouldn’t expect in a veggie burger recipe, these are hands down not just the best vegan burgers — they’re one of the best burgers, period —I’ve ever tasted .
(For another flavor-packed vegan recipe, try these Vegan Stuffed Peppers next.)
- Made with “superfood” ingredients like black beans, almonds, flaxseed and more, these patties of smoky satisfaction come together in a single bowl.
- They are HIGH PROTEIN. Everyone grabs a whopping 12 grams of protein per burger!
- These burgers have received rave reviews from Table of Carnivores.
Why make vegan burgers from scratch
Vegan burgers are pretty hot on the market right now, from Burger King to McDonald’s vegan burgers.
Plant-based and soy patties are in high demand.
The problem? Most vegan burgers (and vegan protein bars) you have obtain (and why vegan burgers can be unhealthy) can be highly processed.
This Homemade Vegan Burger Recipe? It’s nothing but the good (same goes for these vegan enchiladas).
5 star rating
These are so good! I keep coming back to this whenever I need a veggie burger recipe. My meat eating family loves them too!
— Giovonne —
How to make the best vegan burger
While I’ve long been a fan of well-made veggie burgers for their simple ingredients and health benefits (check out this portobello mushroom burger and my crowd favorite quinoa burger), I have a big, um, beef with standard veggie burger recipes.
Most don’t contain enough stomach-strengthening protein to keep me full for more than an hour or so.
Not so with these high-protein vegan burgers!
Thanks to their high-protein and high-fiber ingredients, they can keep you fueled for hours.
Read on to learn what makes this powerful vegan burger patty recipe so special Excellent.
Another veggie burger favorite
Don’t miss the veggie burger in my cookbook. They are my other favorite plant based burger recipe!
- Black beans. Not just for vegan Mexican salads and bean tostadas, black beans make a great base for vegan burger patties thanks to their high fiber, protein, and mineral content.
- Ground Flaxseed Meal. Rich in immune and brain-boosting omega-3 fatty acids, antioxidants and fiber.
- Almonds + Pepitas. Nuts and seeds are a creative vegan burger idea that will have you coming back for more. They add the umami that’s often missing from other meatless burger recipes.
- Red bell pepper + red onion. For a touch of colour, added nutritional benefits, texture, tangy flavor and a hint of sweetness.
- oatmeal. More fiber! These vegan burgers fill you up.
- hemp seeds hearts. Just three tablespoons contain a whopping 10 grams of complete protein. Hemp seeds are also low in carbohydrates, making them a good choice for those on a paleo diet or who need to be carb conscious. Hello, SUPER FOOD.
- Spices. Smoked paprika, cumin, and chili powder give these burgers a smokiness you’d normally only expect off the grill. No boring burgers for us!
- avocado. Or homemade guacamole. My #1 vegan burger topping of choice. Avocado offers the richness and creaminess you typically get from cheese while keeping the burgers dairy-free.
What is the BEST vegan burger topping combo?
The best vegan burger toppings are the ones you like best! Need ideas? Here are some of my favorite vegan and plant-based burger toppings:
- Pulse the peppers and onion in a food processor. Pour into a mixing bowl.
- In a food processor, puree the almonds, seeds, flaxseed flour, garlic and spices.
- Pulse until finely ground, then add to the bowl with the vegetables.
- Blend black beans, oats and water in food processor.
- Stir them into the bowl with the other ingredients.
- Form burger patties from the mixture and place on a baking sheet. Bake vegan burgers at 350 degrees F for 25 to 30 minutes, flipping after 20 minutes. Add toppings and ENJOY!
- To store. Store vegan burgers in an airtight storage container in the refrigerator for up to 5 days.
- To warm up. Reheat leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- Freeze. Freeze burgers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal plan tip
Prepare the burgers according to the instructions until ready to bake. Wrap each burger individually, then refrigerate for up to 2 days or freeze for up to 2 months.
Recommended tools to make this recipe
The best food processor
Easy to use and ideal for a variety of different ingredient preparation methods.
Awesome food, awesome flavors, awesome satisfaction.
I can already feel the good mood emanating from our kitchens!
frequently asked Questions
Yes. While there are no ingredients in this recipe that would make these vegan burger patties unsafe to eat if they are undercooked (e.g. eggs, meat, etc.), it is still possible to undercook the patties . Uncooked vegan burgers get mushy on the inside due to their high water content.
Vegan burger recipes use a variety of tricks to tie the patties together. For example, this recipe uses ground oats and flaxseed flour, which become sticky when ground and come in contact with moisture. Other vegan burgers (that aren’t gluten-free) can also opt for breadcrumbs. Don’t leave these key ingredients out of the recipe or your vegan burgers will likely fall apart.
Healthy can be a subjective term that depends on your personal diet and nutritional goals. With that in mind, vegan black bean burgers like this one are a healthy option for those looking for a high-protein, low-sugar, plant-based meal when made from scratch with minimally processed ingredients.
This one here! If you’re looking for a vegan burger with no tofu or soybeans, look no further.
Vegan burger video
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- sliced tomatoes, Avocado, arugula, sliced red onion, avocado, plain yogurt (dairy-free if needed), mustard
Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a Silpat mat.
Place the peppers and onion in the bowl of a food processor fitted with a steel blade. pulse until chopped. Transfer the mixture to a large mixing bowl.
Place almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika powder in food processor.
Mix until combined into a gritty mixture. Scrape into mixing bowl with onion and red pepper.
Place the black beans, oatmeal, and 2 tablespoons water in the food processor.
Blend until the beans are mostly smooth with a few small pieces remaining.
Pour into the mixing bowl and stir.
Scoop the burger mixture into your hands in 1/3 cup portions. Shape into palm-sized patties about 1cm thick.
Arrange on the baking sheet and bake for 20 minutes, then turn and bake for another 5-10 minutes, until cooked through and the outsides are slightly crispy. Serve on buns with any toppings.
- TO STORE: Leftover baked burgers can be stored in the refrigerator for five days.
- TO WARM UP: Heat gently in the microwave until heated through.
- FREEZE: Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.
Portion: 1(of 6), without buns or toppingsCalories: 277kcalCarbohydrates: 28GProtein: 14GFat: 13GSaturated Fatty Acids: 1GTrans fats: 1GPotassium: 474mgFiber: 10GSugar: 2GVitamin A: 790ieVitamin C: 26mgCalcium: 83mgIron: 4mg
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