Vegan Black Bean Burgers
I have been making these burgers for many years, and they are my go-to burgers. These are the best vegan black bean burger recipe I've had, and also are our readers favorite.
I decided to update the photo since I made some just in time for 4th of July. This recipe is no fail, they don't fall apart and can even be grilled. Mind-blowing! An easy vegan burger recipe with simple ingredients that you more than likely already have in your pantry, and you can also easily substitute with ingredients you have available. See my tips below!
This vegan burger recipe is also gluten-free. I used Little Northern Bakehouse Millet And Chia Seeds Gluten Free Hamburger Buns to eat with my burgers. The burgers can be made in larger quantities and they freeze well. Also try my homemade Vegan Mayo Recipe as a topping.
These burgers are delicious served with my flavorful Baked Jicama Fries or Oven Baked Potato Wedges.
Vegan Black Bean Burgers Ingredients
- Oatmeal
- Bragg's Liquid Aminos
- Onion
- Garlic
- Nutritional Yeast Flakes
- Italian Seasoning
- Cayenne Pepper
- Cooked Rice
- Walnuts
- Black Beans
- Ground Flaxseeds
How To Make Vegan Black Bean Burgers?
- Preheat oven 400 degrees. Bring water to boil in a saucepan.
- Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper.
- Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
- Reduce heat and keep on stirring until liquid is absorbed about 2 minutes.
- Remove from heat and allow to cool enough to handle.
- Using a large canning jar lid, including the rim, or shape with the palm of your hands to form patties placing them on a lightly oiled cookie sheet.
- Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Tips For Making Vegan Black Bean Burgers
- Black beans may be substituted with cooked kidney beans, white beans, chickpeas.
- Pecans, almonds, and cashews may be used instead of walnuts.
- This oatmeal burger recipe can be modified to use the herbs that you like. It is such a versatile recipe, that it is difficult to mess it up.
- Bragg's Liquid Aminos is a soy sauce alternative that is gluten-free. You can substitute it with tamari sauce, coconut aminos, or wheat free soy sauce.
- If you are allergic to oatmeal, then substitute with quinoa flakes.
- You can also substitute the ground flaxseeds with chia seeds.
*I decided to redo the recipe to make it gluten-free as well. My readers kept asking me about substitutions and because it’s such a popular recipe I decided to go ahead and do a makeover.
This version is very delicious. My eight-year-old Daevyd, helped me to make these burgers and he enjoyed eating his burger so much. He kept telling me how good it tasted! He is very picky and he actually wanted another burger!
Other Delicious Sandwich Recipes
- BBQ Jackfruit Sandwiches
- Easy Chickpea Salad Sandwiches
- Vegan BLT Sandwich
- Vegan Egg Salad
- Vegan Tuna Salad
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
I am so excited to start a new Facebook group, sharing lots of delicious vegan recipes, health tips, etc., from our members. Please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!
Nutrition
- Energy:
- 329 kcal / 1375 kJ
- Fat:
- 10 g
- Protein:
- 14 g
- Carbs:
- 46 g
Cooking Time
- Preparation:
- 5 min
- Cooking:
- 30 min
- Ready in:
- 40 min
Ingredients
- 4 cups water
- 1/2 cup coconut aminos sauce, or Braggs liquid aminos, soy sauce
- 1 tablespoon onion, chopped
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cayenne pepper, (optional)
- 4 cups quick cooking oats, or rolled oats
- 1 cup cooked rice, or quinoa
- 1 cup walnuts, chopped
- 1/2 cup black beans, cooked
- 1 tablespoon ground flax seeds
Instructions
- Preheat oven 400 degrees. Bring water to boil in a saucepan.
- Add Bragg’s Liquid Aminos, onion, garlic, yeast flakes, Italian seasoning, and cayenne pepper.
- Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
- Reduce heat and keep on stirring until liquid is absorbed about 2 minutes.
- Remove from heat and allow to cool enough to handle.
- Using a large canning jar lid, including the rim, form patties and place them on a lightly oiled cookie sheet.
- Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Hi, looks great! Is the nutritional yeast necessary for the outcome of this recipe?
Bess, I personally love the flavor, if you can’t add it, I recommend you add at least 1 teaspoon cumin, 1/2 teaspoon smoked paprika and a pinch of cayenne. Taste and adjust accordingly.
Thanks so much, Michelle! I actually love using those spices you mentioned. Good to know the yeast isn’t absolutely necessary.
You are welcome Bess.
Michelle, I went to the store today and I purchased some nutritional yeast, because I wanted to make the recipe exactly as you wrote it. I had old fashioned oats here so that is what I used and I used sushi rice. As I was making the recipe, I was beginning to doubt how it would turn out, but there was no reason for that doubt, this is an amazing recipe. I cooked my burger with some smoky burger seasoning and pepper and I served it on a gluten-free English muffin along with some ketchup and Dijon mustard, lettuce and red onion. It was so delicious! Thank you so much for the recipe.
Wow, I love your adjustments, love the idea of the smoky burger seasoning, sounds so delicious. I’m so happy you enjoyed the recipe. Thank you for sharing your adjustments with us.
Looks amazing and can’t wait to try it. But can you clarify how many food calories per serving each burger is? 3 kcal is confusing to me.
Chris thank you, I hope you try it. Chris please put the ingredients in MyFitnessPal calculator. I’m working on a recipe now so you will have to give me until tomorrow to do it.
I made these yesterday, and was so pleased that they stayed intact. They were flavorful and easy. I used quinoa instead of brown rice, and loved the texture. I froze a bunch for a later time. I used the canning jar lid, but got more than ten. Great idea!
I was wondering which bun you used?
Evelyn that’s wonderful to know. I’m glad it turned out great for you and that quinoa worked great as well. I’m a full-time blogger, private caterer, and food photographer, so don’t mind the bun it’s not one that I would eat personally. I need to change the photo as soon as I can either find the time to make a gluten-free vegan one or find one that I like locally.
Can old fashioned rolled oats be used in place if quick oats?
Yes, you can Colleen.
First of all, I think you are a genius coming up with the canning jar lid idea! Really easy and they come out perfect! And these burgers are absolutely delicious! I was doubtful when I looked at them and all the ingredients but everything of yours I have tried I have really liked so I put my trust in you and was not disappointed. I highly recommend these! My husband loved them too. We are so excited to try them in other things like some of the other people’s comments recommend. They are so versatile. Really satisfied my burger craving so thank you so much Michelle and keep up the good work!
Patricia, thank you very much for your feedback, I’m so happy you tried them and wasn’t disappointed. I’m so happy that your husband enjoyed them as well.
I made the burgers they were a hit with my husband. I will be making them again. I made a few adjustments. Great Burger.
I’m so happy you and your husband enjoyed them I appreciate your feedback. Thank you.
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for your hard work. You should keep it up forever!
Good Luck.
I hope mine will work with rolled not quick oats?
These are really tasty. I’m going to freeze some and see how that turns out. Going to try adding some mushrooms and increasing the black beans. They really hold together great.
Hello Paul, I’m so happy you enjoyed them and I hope you enjoy them with the mushrooms.
We’ve enjoyed the burgers so much, I made another batch. This time I used ,sage and I really enjoyed it as well.
That’s so wonderful, thank you for your feedback Jolande, I’m so happy you enjoyed them and sage sounds wonderful.