My black bean burger is exploding with flavor, doesn’t dry out and makes a great feature on grill night. Grab your fav bun + toppings and get ready for some good food.

black bean burger with crispy sweet potato wedges

There are so many black bean burgers on the market these days, yet I’ve tried more bad versions than good. So, I created my own black bean burger recipe. It’s crispy on the outside, super filling, flavorful, and perfect for the next cookout or game day feature. It’s also vegan, and full of good-for-you benefits.

simply plated black bean burger with sweet potato wedge fries.

Vegan Black Bean Burger Recipe

Let me breakdown my recipe as well as provide a few tips along the way for easy baking/storage. I use coconut oil in this recipe, because it withstands a higher heat than olive oil. Feel free to swap with avocado oil to avoid any coconut flavoring.

If you want more perfectly shaped patties, use the rimmed part of a wide mouth mason jar lid to shape them. I use this method in my vegan hash cakes recipe from our Seasonal Cleanse, and they turn out beautifully! Definitely don’t skip the fridge/freezer rest time. This ensures the patties don’t fall apart while cooking. Nobody wants crumbly burgers!

Why Choose a Vegan Burger

Burgers are an American staple at many BBQs, birthday parties, game day gatherings, and more. Yet they honestly leave me feeling bloated, uncomfortable, and sluggish. I like the idea of a burger, yet want something that can delight my tastebuds without the negative side effects. The black beans and cooked quinoa give this burger a great texture, while the spices bring in a flavorful punch.

Though this homemade black bean burger recipe does take some time to prepare, it is well worth it. Store bought vegan burgers are often full of really processed ingredients, as well as tons of sodium. This vegan option offers real, whole food ingredients that actually taste good.

Freeze/Prep Ahead Options

Because this black bean burger recipe takes a bit to make, I usually double or triple the batch so that I can freeze them. Just follow steps 1-3, then put the frozen patties in freezer safe storage until you’re ready to cook. They don’t even need to thaw before cooking, just make sure add a few extra minutes per side in the skillet to cook through.

These vegan burgers can also be made a day or two in advance. If I know a block party is coming, I’ll make a batch a few days ahead, so they’re ready to go.

vegan black bean burger loaded with fresh toppings, a gluten free bun, and sweet potato wedges.

Plant Based Toppings

If you want to make these burgers 100% vegan, that includes the toppings. To add in a creaminess without the cheese, I like to toss on a few slices of avocado. An avocado crema is also a great addition, to give creaminess + a little tang. Or try my vegan kale slaw recipe for a delicious crunch topping. Vegan pesto is another flavorful addition to spice up this black bean burger. And don’t forget the perfect fresh toppings, like lettuce, purple onion, and tomato.

If you need a gluten free bun option, check out this recipe from my friend Danielle Walker. I like to make a batch of these and freeze them, so I have one on hand for my next black bean burger!

Cookout-Worthy Sides

While this black bean burger recipe is the main feature of a cookout, we all know that sides play a vital role in a delicious meal. Check out these fresh sides that are both yummy and healthy!

5 from 15 votes

Vegan Black Bean Burger

Perfect for a backyard BBQ or a fun family meal, this vegan black bean burger is a winner. My family loves to pair them with homemade fries and load them up with fresh tomatoes. 
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Author: Jen Hansard
Course: Entree
Cuisine: Plant-Based, Vegan
Serves: 6


For the Burgers:

  • 1 tbsp coconut oil plus more for cooking
  • 1 yellow onion finely diced
  • 4 garlic cloves minced
  • 1 15-oz can black beans drained
  • 1 cup quinoa cooked
  • ½ cup breadcrumbs
  • ¼ cup sunflower seeds
  • ¼ cup sun-dried tomatoes drained and chopped
  • ¼ cup fresh cilantro chopped
  • 1 tsp cumin ground
  • 1 tsp chili powder
  • sea salt to taste

For Serving:

  • 6 hamburger buns split in half
  • 1 tomato sliced
  • 6 slices vegan cheese optional
  • 1 red onion sliced
  • 6 butter lettuce leaves

For the Potato Wedges:

  • 1 tbsp olive oil
  • 2 sweet potatoes peeled if desired, cut into 8 wedges each
  • sea salt to taste


  • Heat the 1 tablespoon coconut oil in a skillet. Add the onion and sauté until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
  • Transfer to a mixing bowl and add all of the other ingredients in the bowl. Use your hands or potato masher to mash everything together, especially the beans. The mixture will be rather sticky. Taste and add salt, if needed.
  • Line a baking sheet or plate with parchment paper or plastic wrap. Form the burger mixture into 6 balls of equal size. Place the balls spaced about 3-inches apart on the plate or sheet. Gently flatten with the palm of your hand to form patties about 4-inches in diameter.
  • Cover with plastic wrap and refrigerate until firm, about 1 hour. *Don’t skip this step – it makes it much easier to cook and flip the burgers*
  • Heat a large nonstick skillet over medium-high heat. Add a little oil to the pan and let it get nice and hot, about 20-30 seconds. Place the burgers in the hot pan, working in batches, if needed. Cook first side until golden brown, about 5-8 minutes. Gently flip the burgers over and cook on the remaining side.
  • Serve on a bun with desired toppings.

For the Potato Wedges: 

  • Line two baking sheets with parchment paper. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top. Heat oven to 450°F.
  • Toss the sweet potato wedges with olive oil and arrange in single layers on the baking sheets. Sprinkle with sea salt.
  • Place the baking sheets in the oven and bake for about 10-15 minutes. Switch the baking sheets, top to bottom, and continue baking until fries are tender and golden on the edges, an additional 10-15 minutes. Cool slightly before serving.


  • These are more delicate than meat burgers, and hold together best after being refrigerated or frozen. Be gentle when turning.
  • To save time, freeze until hard, about 30 minutes. This will extend your cooking time to ensure the patties are heated all the way through.
  • To make these gluten-free, substitute gluten-free bread crumbs or almond meal for the regular bread crumbs. Serve on a gluten-free bun or bed of leafy greens.
  • Nutrition facts don’t include the sweet potato fries or toppings.


Calories: 217kcal, Carbohydrates: 31g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 80mg, Potassium: 422mg, Fiber: 4g, Sugar: 3g, Vitamin A: 195IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 3mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Simple Green Smoothies

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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  1. 5 stars
    It’s tough to find a good black bean burger when I go out to eat. I’m really excited to have this recipe so I can at least have great ones at home!

    1. Maybe you should give this recipe to the restaurants you go to. Ha!

  2. 5 stars
    Love the tip about fridge/freezer time! My husband has always been frustrated when trying to grill any kind of vegan burgers I make. That should help a ton and can’t wait to try these!

    1. It’s a great tip that should really help! Let us know how it goes!

  3. 5 stars
    I love black bean burgers and am so glad I found a recipe that isn’t mushy. So, so good!

  4. 5 stars
    WOW. I really like black bean burgers, and this one hits the mark on flavor and texture. I loaded it up with purple onion, sautéed mushrooms, and wrapped it in lettuce.

  5. 5 stars
    I love this recipe! Especially with some grilled mushrooms and on a bed of spinach! Yum!!

  6. 5 stars
    I made these last weekend for my family and we really enjoyed them. I like how hearty they are (and not mushy). You really do feel satisfied with them. i added grilled mushrooms and onions… and all my fav condiments and i was a very happy camper!

    1. A non-mushy black bean burger is a total game changer!

  7. My family loves these burgers! Filling, great taste, and I definitely don’t miss meat eating these.

  8. Accidentally deleted my Let’s Eat plan that had this recipe. So glad to see it here – one of my favorites!

    1. Awesome! We can resend you the plan… just email us!

  9. I did in fact get the “Let’s Eat” plan & love it! Any future meal plans or cookbooks, especially vegan, in the future? I did the Fresh Start cleanse too & the food was so delicious it’s almost spoiled me for eating anything else.

    1. Hi Karen,

      Great question! A little bird told me Simple Green Smoothies might be coming out with more seasonal options for Let’s Eat. So keep your fingers crossed + an eye out!

      Cheers 🙂

  10. We are in Mexico a lot. Can I substitute something else for the sun dried tomatoes? I am sure I can’t buy them there.

    1. Hi Jan,

      Of course! I love adding fresh tomatoes to these burgers in place of sun-dried!

      Cheers 🙂

    2. Hi Jan!
      I live in Mexico and you can find dried tomatoes at any Walmart, Costco, Sams, HEB, organic food stores, organic food markets, etc.

    1. Hi Mariane,

      If you post this recipe to your blog, we’d love to hear what you think! Make sure and share the link!

      Cheers 🙂