Easy recipe for black bean veggie burgers made with wholesome, plant-based ingredients and a simple roasted red pepper sauce. Everything you want in a vegan burger—flavor, texture and hold—without the additives.
This post was updated from the original published January 10, 2017.
What’s for dinner? If that question stresses you sometimes, this black bean veggie burger recipe is a dependable answer. It’s easy to prep, freezes and reheats beautifully, and delivers satisfying flavor and texture so your burgers won’t fall apart in the bun.
Homemade Veggie Burgers For The Win
Store-bought frozen veggie patties can be convenient, but many contain long ingredient lists, added oil, or excess sodium. These homemade black bean burgers are simple, made from recognizable whole-food ingredients, and can be prepared ahead of time. Double the batch and freeze a log for quick slice-and-bake dinners on busy nights.
These burgers are flavorful, nutrient-dense and versatile. They work as full-size patties for sandwiches or as mini sliders for gatherings. With minimal prep and basic equipment—a food processor and a baking sheet—you’ll have a reliable plant-based main course.
Why Black Beans?
- Inexpensive source of fiber-rich protein.
- Helps keep blood sugar steady.
- Loaded with antioxidants and anti-inflammatory phytonutrients.
- Associated with improved colon health and reduced risk of cardiovascular disease when part of a balanced diet.
- Satiety-promoting meatless option, helpful for weight control.
How to Make These Black Bean Veggie Burgers
Step One: Reserve about 1 cup of the beans, rice, chopped peppers and half the cilantro in a large bowl to keep some texture. Process the remaining beans and ingredients in a food processor to create the paste that will bind the patties.
Step Two: Pulse the beans, oats, flax, shallot, spices and sriracha into a chunky paste—stop before it becomes mush so the mixture still has body.
Step Three: Combine the bean paste with the reserved mixture to form a cohesive “dough” with varied texture from whole beans, rice and peppers.
Step Four: Scoop the batter onto a baking tray lined with unbleached parchment. Pro tip: double the recipe and shape half into a log wrapped in parchment; freeze it for slice-and-bake convenience later.
Step Five: With wet hands, shape the scoops into patties. The recipe yields about 6 full-size burgers or 12 sliders.
Step Six: Bake at high heat: 15 minutes, flip, then 10–15 minutes more until the patties are set and lightly browned. Serve warm with buns, lettuce, and the roasted red pepper sauce.
Roasted Red Pepper Sauce
This bright sauce is a family favorite and a perfect pairing for the burgers. It’s oil-free, made from pantry staples, and can replace ketchup for a more vibrant, whole-food topping.
- Simple to make with a blender or food processor.
- Uses common ingredients you likely keep on hand.
- Deliciously tangy and slightly sweet—add red pepper flakes for heat.
- Whole-food, plant-based and oil-free.
- Works great as a dipping sauce for sweet potato fries or as a burger spread.
Why This Burger Works
This black bean burger is forgiving and adaptable. Swap ingredients based on what you have—use scallions or red onion for shallot, parsley instead of cilantro, or quinoa in place of brown rice. The flavor profile appeals to many palates, and the recipe scales well for parties or meal prep.
When meal planning lags, this recipe rescues dinner with a nutritious, crowd-pleasing option that stores and reheats well. It’s one of those staples you’ll return to again and again.
📖 Recipe
Black Bean Veggie Burger
Pin Recipe
Equipment
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Food Processor
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Cookie scoop set
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Baking sheet with silicone mat or parchment
Ingredients
For the Burgers
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- 3 cups black beans (2 15-oz cans, rinsed and drained)
- ¾ cup cooked brown rice (or quinoa)
- 2 Tablespoons small-dice red peppers
- ½ cup fresh cilantro divided
- ½ cup old-fashioned oats
- 1 large shallot, coarsely chopped
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 Tablespoon sriracha
For the Red Pepper Sauce
- ½ cup roasted red peppers
- 1 teaspoon maple syrup or honey
- 1 Tablespoon chopped shallot
- 2 Tablespoons orange juice
- 1 teaspoon unseasoned rice vinegar
- OPTIONAL: ¼ teaspoon crushed red pepper flakes
Instructions
FOR THE BURGERS
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Preheat the oven to 425°F and line a rimmed baking tray with unbleached parchment or a silpat mat.
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Whisk the flax and water in a small bowl and set aside to gel.
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Place 1 cup of beans, the brown rice, red peppers and half the cilantro in a large bowl and set aside.
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Put the remaining 2 cups of beans, remaining cilantro, oats, shallot, spices and sriracha into the food processor and pulse until a chunky paste forms—do not over-process.
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Stir the bean puree and flax mixture into the reserved bowl of ingredients until well combined.
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Decide whether to make full-size burgers (about 6) or 12 sliders. Method A: portion with a large scoop onto the prepared pan and shape with wet hands. Method B: scoop the mixture onto parchment, roll into a log, refrigerate up to 5 days or freeze up to 3 months; slice and bake when needed.
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Bake at 450°F for 15 minutes, flip, then bake another 10–15 minutes until firm and slightly browned.
FOR THE RED PEPPER SAUCE
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Place all sauce ingredients in a blender or food processor and blend until smooth. The sauce keeps in the fridge for about a week.
Notes
Nutrition
Calories: 212
Carbohydrates: 39 g
Protein: 10 g
Fat: 2 g
Fiber: 10 g
Sugar: 6 g
Note
Nutrition estimates were calculated with online tools. For the most accurate values, calculate nutrients using the exact ingredients you use.
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