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    Home » Recipes » Dinner Recipes

    Vegan Black Bean Veggie Burgers

    Published: May 27, 2019 · Modified: Feb 18, 2021 by Cassidy Reeser · This post may contain affiliate links.

    268 shares
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    These veggie burgers are packed with black beans, fresh veggies and flavor! Enjoy for dinner or freeze for a quick meal.

    Black bean veggie burger patty on a whole wheat bun with ketchup, mustard, lettuce and tomato.
    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Expert tips
    5 Recipe FAQ
    6 More easy vegetarian recipes
    7 Vegan Black Bean Veggie Burgers

    Recipe features

    • diet-friendly: vegan, vegetarian-optional (use an egg in place of flax egg), gluten-free, nut-free, soy-free
    • texture: sturdy and flippable, definitely not crumbly!
    • veggie packed: these burgers have broccoli, mushrooms, peppers, onions and garlic in them - but the veggies are completely customizable!
    • can easily be doubled and frozen

    If you like my sweet potato burgers or lentil veggie burgers, you'll definitely want to try these out!

    What you'll need

    Black beans: We'll use two cans, or about 3 cups, of black beans. This recipe can be made with most kinds of beans. Try white beans, pinto beans, chickpeas, etc. if that's what you have on hand.

    Fresh veggies: Mushrooms, broccoli, peppers and onions are used to make the roasted veggie filling. You can use most vegetables here. Try cauliflower, zucchini, or even double the amount of mushrooms.

    Flax egg: This is made using 1 tablespoon ground flaxseed + 3 tablespoons water. You can also use an equal amount of chia seeds or one egg in place of a flax egg.

    Quinoa helps hold the patties together. You can also use white or brown rice.

    These are just the main ingredients. The full ingredient list can be found in the recipe card.

    Step by step instructions

    Vegetables before and after processing in a food processor.

    1. Puree fresh veggies

    The secret to veggie packed burgers is roasted pureed vegetables. It may sound like extra work, but it's really worth it.

    Simply place 2-3 cups of chopped veggies in a food processor. Process until broken up into tiny pieces (think the size of dry quinoa). 

    Left image shows raw pureed vegetables on a silicon baking mat. Right image shows the pureed vegetables after roasting.

    2. Roast the vegetables

    Spread the pureed veggies in a single layer on a reusable silicone baking sheet or parchment paper or lined baking sheet. Baking at 425F for 15 minutes, or until most of the water is evaporated and the veggies are starting to brown.

    Why are we roasting the veggies?
    By roasting the veggies instead of adding them straight into the burger, you evaporate water that would normally evaporate during the veg burger cooking process, causing the patties to lose their structure.

    Roasting veggies also enhances their flavor. With pureed, roasted veggies you'll get a bite of every single veg with every single bite of your burger.

    Left image shows black beans in food processor. Right image shows black beans after being pureed in the food processor.

    3. Mix together the black bean mixture

    Wipe down the food processor that was used to puree the veggies. Add the black beans, pureeing until mostly broken down.

    Ingredients to make veggie burgers before and after mixing in a glass bowl.

    4. Make the patties

    Transfer the black beans to a large mixing bowl. Add the remaining veggie burger ingredients: cooked quinoa, 1 and ½ cups veggie puree, seasonings, and egg or flax egg.

    Stir to combine, then form into 3-4" wide and ½" thick patties.

    Black bean patty being pan-fried on a white non-stick skillet.

    5. Cook the patties

    Pan-fry each patty for 8-10 minutes total, carefully flipping the patty once golden brown.

    Overhead view of black bean burger patty resting on a bed of lettuce and whole wheat bun.

    Expert tips

    • Rinse canned black beans to remove extra sodium. Did you know that rinsing canned black beans can reduce their sodium content by 41 percent? To remove excess water, pat the black beans dry with a paper towel after rinsing.
    • Vegetables: You can use your favorite veggies in these burgers. Try carrots, peppers, zucchini or yellow squash. This recipe is a great way to use up leftover veggies that otherwise might go to waste.
    • Serving ideas: Divide a patty into four smaller patties to use on top of salads, in "meatball" subs, or in a grain bowl. 
    • Leftover vegetable puree can be kept in the fridge for up to 3 days or frozen for later use. It tastes great mixed into tofu scrambles, omelets, or on toast with hummus.

    Recipe FAQ

    Can I freeze these?

    Yes! Freezing veggie burgers is a great way to have a healthy meal on hand at all times. Freeze uncooked burger patties in a single layer in an airtight container for up to 3 months. You can layer frozen patties by placing sheets of plastic wrap or wax paper between each layer.

    When ready to eat, thaw the patty in the microwave or fridge, then sauté according to the instructions. You can also cook the patty straight from frozen. You will just need to add a few extra minutes to make sure that the inside is completely cooked.

    Can I bake the patties instead?

    I recommend sautéing these burgers because it prevents them from drying out too much, but you can bake them if you prefer. To do this, heat the oven to 350 degrees F. Place the patties in a single layer on a parchment paper lined baking sheet. Bake until golden brown (about 30 minutes total), flipping halfway through.

    What do you serve with black bean burgers?

    I like to serve them just like regular burgers. Add your favorite fixings like lettuce, tomato and even coleslaw along with a side of baked beans or pasta salad,

    How do you keep black bean burgers from falling apart?

    The two main culprits of crumbly veggie burgers are too much liquid and not enough binding power.
    Binding: To bind the ingredients together we'll use a flax egg (1 tablespoon ground flax seed + 2 tablespoons water) or an egg. This acts as the glue that holds everything together.
    Remove excess liquid: Vegetables are full of moisture, so I recommend sautéing or roasting them before adding to the patties. This also makes them more flavorful! You should also pat canned beans dry with a paper towel or cloth to remove excess moisture.

    How do you know when the burgers are done?

    When sautéing patties in a pan, if they are golden-brown on each side they are ready to eat. The inside should be hot and more firm.

    How do you store and reheat these?

    Keep leftovers refrigerated in a closed container for up to 5 days. I prefer to cook all of the patties at once and then reheat them on the stove, but you can also store them uncooked.

    Close up view of hands holding a veggie burger.

    More easy vegetarian recipes

    • Easy BBQ Tofu Sandwich
    • Portobello Mushroom Tacos with BBQ Sauce
    • Vegan Avocado Pesto Pasta
    • Vegan Tempeh Bolognese

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up view of veggie burger on a wheat bun..
    Print Recipe
    3.50 from 2 votes

    Vegan Black Bean Veggie Burgers

    These hearty & healthy black bean burgers are packed with fresh veggies, quinoa, and flavorful seasonings. They can be sauted, baked, or frozen for later use.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Servings: 8 veggie burger patties
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • ¼ cup dry quinoa
    • ½ cup water
    • 1 cup broccoli florets from ~1 small head of broccoli
    • 8 ounces white or Cremini mushrooms
    • 1 red bell pepper
    • 1 small onion
    • 4 cloves garlic
    • ¼ teaspoon salt
    • fresh ground black pepper
    • 1 tablespoon ground flaxseed see note #1
    • 3 tablespoons water
    • 2 (15 ounce) cans black beans drained and rinsed
    • 2 teaspoons ground cumin
    • 1 and ½ teaspoons chili powder
    • 1 tablespoon nutritional yeast optional
    • 1 tablespoon olive oil

    Instructions

    • Preheat the oven to 425 degrees F.
    • Combine water and dry quinoa in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over low heat. Cover the pot and simmer for 15 minutes, or until the quinoa is cooked.
    • Chop the broccoli, mushrooms, red bell pepper, and onion into 1 inch large chunks. Add the chopped vegetables and garlic cloves to food processor. Process into small quinoa-sized bits.
    • Spread the pureed veggies into a thin layer on a parchment paper or silicon baking mat lined baking sheet. Sprinkle with ¼ teaspoons salt and fresh ground black pepper to taste. Roast for 15 minutes, or until the veggies start to brown. Remove from the oven and set aside.
    • Make your flax egg by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Let rest for 5 minutes.
    • Add black beans to the food processor. Processor until mostly pureed; some whole beans can still remain.
    • In a large mixing bowl combine: pureed black beans, ¾ cup cooked quinoa, cumin, chili powder, optional nutritional yeast, and 1 and ½ cups roasted vegetable puree and flax seed egg. Stir to combine.
    • Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Form black bean mixture into 8 patties that are 3-4 inch wide and ½ inch thick (see blog post for size reference). Pan-fry patties for 8-10 minutes, flipping carefully when golden brown.
    • Enjoy on a bun with your favorite burger toppings. Keeps in the fridge for 3-4 days.

    Notes

    1. Flax egg: This is made using 1 tablespoon ground flaxseed + 3 tablespoons water. You can also use an equal amount of chia seeds or one egg in place of a flax egg.
    2. Fresh veggies: Mushrooms, broccoli, peppers and onions are used to make the roasted veggie filling. You can use most vegetables here. Try cauliflower, zucchini, or even double the amount of mushrooms.
    3. Extra veggie puree: Keep in the fridge for up to 3 days or freeze for later use. It tastes great mixing into tofu scrambles, omelets, or on hummus with toast.
    4. Storage and reheating: Keep leftovers refrigerated in a closed container for up to 5 days. I prefer to cook all of the patties at once and then reheat them on the stove, but you can also store them uncooked.

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    Serving: 1pattyCalories: 151kcalCarbohydrates: 24gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 88mgPotassium: 477mgFiber: 8gSugar: 2gVitamin A: 655IUVitamin C: 31.2mgCalcium: 37mgIron: 2.4mg

    More Vegetarian Dinner Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Rice and Bean Casserole with Sweet Potatoes
    • Vegetarian Red Curry Noodles (One Pot)
    268 shares

    Reader Interactions

    Comments

    1. Gail

      July 12, 2022 at 8:50 pm

      These had a good flavor, but mine totally fell apart. I will not make these again.

      Reply
      • Cassidy Reeser

        July 13, 2022 at 9:25 am

        I'm sorry to hear that but thank you for trying the recipe!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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