If you're on the lookout for an EASY vegan black bean burger recipe made with only 4 main ingredients, that comes together in 10 minutes, this recipe is for you! All you need is a food processor or a blender and some pantry staples.
Did you ever want to make a BBQ last minute but had no vegan burger to put on the grill? Me too! This easy black bean burger recipe saved me more than once, as you can make it super quickly.
Make sure to serve it with this easy vegan burger sauce to really bring the burgers to the next level!
Why you'll love this recipe
- This 4-ingredient black bean burger recipe is fail-proof and hassle-free.
- You can make them in a food processor right away. No need to cook brown rice or quinoa beforehand (as is the case for many vegan burger patties).
- Your vegan and vegetarian friends will love you for thinking of them.
- It's made with much cleaner ingredients than industrial vegan burgers from the grocery store.
- Vegetarian burgers are perfect for meal prep.
Key ingredients and substitutions
- Canned black beans: They make the base of these homemade veggie burgers and provide hold and texture. This recipe was specifically created using black beans, but you could try substituting kidney beans (I have not tested it though). Don't use white or pinto beans – their texture is too soft for burgers.
- Canned mushrooms: They give the burger that savory umami flavor and further improve its texture. Don't substitute with fresh mushrooms.
- Raw almonds: They add some nice crunch to the burger! You can replace them with walnuts for more earthy aromas or sunflower seeds to keep the burgers nut free.
- Rolled oats: They act as a binding agent, which thickens in contact with moisture. Make sure to use certified gluten-free rolled oats if you're on a gluten-free diet. While you can replace them with oat flour or quick oats, it won't add as much texture hence why I recommend using rolled oats.
- Tamari: It adds some depth to the black bean patties and a nice umami flavor. You can replace it with coconut aminos or soy sauce (make sure it's gluten-free if needed).
- Seasonings: mild paprika and smoked paprika, onion and garlic powder, salt and pepper really bring the patties to life. You can substitute the smoked paprika with chili powder or cayenne pepper if you like it spicy. Alternatively, use your favorite burger seasoning mix.
- Hamburger buns
- Your favorite toppings: red onion, sliced tomatoes, lettuce, pickles, chipotle chiles, or anything your heart desires.
- Always keep a can of black beans and a can of mushrooms in your pantry to be able to make these burgers at any time.
- Don't blend until smooth to avoid mushy burgers. You want some chunks to be left to provide some bite and texture.
- Start by making the patties to give them as much time in the freezer as possible – even if it's just 20 minutes while you prepare the veggie burger sauce and preheat the grill.
- If you don't have a food processor, you can crush the almonds with a knife, roughly blend the oats and the mushrooms in any type of blender, and mash the beans with a potato masher. Add everything to a large bowl and continue mashing to combine.
How to make vegan burger patties (step-by-step)
STEP 1: Drain the mushrooms and the black beans. Give them a good shake to drain as much water as possible.
STEP 2: Crush. Add the almonds and oats to a food processor. Blitz or pulse until roughly crushed (as shown in the picture).
STEP 3: Mix. Add in the drained beans, mushrooms, tamari, and spices. Blitz until roughly combined. Make sure to keep some bits and pieces for best texture.
STEP 4: Shape the patties. Measure about 5-6 tablespoons of black bean mixture. I like to use an ice cream scoop (#24, 2 inches/5 cm, 1.5 oz) to do so. Then, roll it into a ball, and press into burger-shaped disks.
STEP 5: Freeze the burgers on a piece of parchment paper in a container or on a plate. Chilling the burgers makes them more compact and tremendously improves their texture. You can grill them without freezing (they won't fall apart) but they won't be as firm.
STEP 6: Season the patties. Like any good burger, you want to add a little bit of salt and pepper right before grilling/cooking.
STEP 1: Preheat the grill over high heat. You want it to reach 475-500°F (245-260°C). Scrapes your grates with a grill brush once it's hot if there are some burnt pieces of food left.
STEP 2: Oil the grates. I like to do so with a silicon brush or you can wipe oiled paper towels that you hold with grilling tongs onto the grates.
STEP 3: Place the burgers on the grill. Close the lid to keep the temperature. Cook them for 5-7 minutes. They should firm up and have beautiful grill marks before you flip them.
STEP 4: Flip the burgers with a grilling spatula. Don't use grilling tongs to do so as they might break the burger patties. Cook them for another 5-7 minutes.
- Use a heavy-bottomed pan or skillet.
- Heat the pan with a little oil over medium-high heat. Wait until it's really hot. You want the burgers to sizzle when you add them in.
- Cook for 2 minutes over medium-high heat.
- Flip the patties with a spatula and cook for another 2 minutes. You want the patties to be golden and to crisp up.
- Flip again and reduce to medium heat. Cook for another 3-5 minutes on both sides.
Watch how to make it!
Frequently asked questions
You can store the leftover burgers in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan for a crispy exterior.
Yes, these 4-ingredient black bean burgers freeze incredibly well. Store them in a freezer bag and remove as much air as possible before sealing to prevent freezer burn. To defrost them, simply place them on the counter at room temperature 1-2h prior to grilling or in the refrigerator overnight.
These black bean veggie burgers are high in protein and fiber. Nevertheless, they are mostly made with canned ingredients and should be served with fresh veggies for a healthy meal.
One black bean burger made according to this recipe has approximately 14 grams of plant-based protein. Note that the provided nutrition information is generated by an automatic API and does not take variations across specific brands into account.
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4-Ingredient Black Bean Burger
For the black bean patties
- 14 ounces (400 g) canned black beans net weight (not drained)
- 13.5 ounces (390 g) canned mushrooms net weight (not drained)
- ½ cup (55 g) gluten-free oats
- ½ cup (75 g) raw almonds
- 1 tablespoon tamari or soy sauce
- 1 tablespoon mild paprika powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
- ¼ teaspoon fine salt
- Make the burger mixture. Add the almonds and oats to a food processor with an S-blade. Pulse until the almonds are roughly crushed. Drain and rinse the black beans and mushrooms. Add the to the food processor with the tamari and dry spices. Blend until just combined. You don't want the mixture to be smooth to prevent the burger from being mushy.
- Shape the patties. Shape about 5-6 tablespoons of burger mixture into balls (I like to use an ice cream scoop to measure it out). Then gently press them into burger patties.
- Optionally freeze the patties for 30 minutes to 1h30, while you prepare the other ingredients or your burger sauce and preheat the grill (or your pan). This will improve the texture and make the burgers firmer. If you don't cook the burgers right away, transfer them back to the refrigerator.
- To grill them on a grill. Preheat your grill to 475-500°F (240-260°C). Generously grease the grates. Place the black bean patties directly on the grates and close the lid. Cook them for 5-7 minutes per side. Wait until firm and grill marks appear to flip with a spatula (not grilling tongs) the burger to prevent it from falling apart.
- To cook them in a pan. Preheat a heavy-bottomed pan or skillet with a generous amount of avocado oil. Once the pan is really hot, add in your burger and cook them for 2 minutes per side. Flip them with a spatula once the bottom has firmed up and reduce to medium heat. Cook for another 5 minutes per side.
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