black bean burger with crispy sweet potato wedges

Black Bean Burger

PUBLISHED: 10.16.2020

Everyone has their own black bean burgers these days, yet none of them were quite right for me. So I created my own black bean burger recipe


black bean burger with crispy sweet potato wedges

Black Bean Burger

PUBLISHED: 10.16.2020

Everyone has their own black bean burgers these days, yet none of them were quite right for me. So I created my own black bean burger recipe


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.

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.

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 Fresh Start Autumn, 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!

Freezing/prepping 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 for the black bean burger

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!

Cauliflower buffalo wings– I often bring these to game day parties, and they’re always a huge hit! Don’t forget the cashew herbed dipping sauce!

Healthy-ish rice krispie treats– For sure a game changer, these delicious treats are an upgrade from the traditional rice krispies of my childhood.

Sweet potato chips + guacamole– My book, Simple Green Meals, has several amazing sides for any party. If the sweet potato wedges below aren’t your thing, definitely try my take on sweet potato chips, and this tried and true guacamole recipe. You could even top your vegan black bean burger with this guac, it’s that good!

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Black Bean Burger

  • Author: Jen Hansard
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 burgers 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American
  • Diet: Vegetarian


Perfect for a backyard BBQ or a fun family meal, these black bean burgers are a winner. My family loves to pair them with sweet potato fries, and load them up with fresh tomatoes. 



For the Burgers:

  • 1 tablespoon coconut oil (plus more for cooking)
  • 1 small onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 1/2 cups cooked black beans (drained OR 15-ounce can, drained)
  • 1 cup cooked quinoa
  • 1/2 cup breadcrumbs
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes (drained if packed in oil)
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon each: cumin and chili powder
  • Sea salt (to taste)
  • 6 hamburger buns (split in half)


  • 1 tomato (sliced)
  • 6 slices cheddar cheese (optional)
  • 1 red onion (sliced)
  • 6 tender lettuce leaves

For the Potato Wedges:

  • 1 tablespoon olive oil
  • 2 large sweet potatoes (peeled if desired, cut into 8 wedges each)
  • Sea salt (to taste)


  1. Heat the 1 tablespoon coconut oil in a skillet. Add the onion and saute until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
  2. 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.
  3. 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” apart on the plate or tray. Flatten gently with the palm of your hand to form a patty about 4-inches in diameter. Cover with plastic wrap and refrigerate or freeze until firm. (Wrap each burger individually if making ahead and storing in freezer.) If possible, don’t skip this step – it makes it much easier to cook and flip the burgers.
  4. To cook burgers, heat a large nonstick skillet over medium-high heat. Add a little coconut 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. If cooking burgers frozen, they will take a few extra minutes to warm through.
  5. Serve with toppings on a bun with a side of baked sweet potato fries.

For the Potato Wedges: 

  1. Line two baking sheets with parchment paper. Heat oven to 450°.  Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
  2. Toss the sweet potato wedges with the olive oil and arrange in single layers on the baking sheets. Sprinkle with sea salt.
  3. 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.


Notes: These are more delicate than meat burgers, and hold together best after being refrigerated or frozen. Be gentle when turning. Tip: 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.

Keywords: Black bean burgers


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Recipe rating

  1. Jessica says:

    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!

    • SGS Rawkstar Jess says:

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

  2. Kat B. says:

    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!

    • SGS Rawkstar Jess says:

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

  3. Kim says:

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

  4. Erin says:

    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. Kavli Kukreja says:

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

  6. Dani Mitchell says:

    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!

    • SGS Rawkstar Jess says:

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

  7. SGS Rawkstar Erin says:

    So good!

  8. Erin says:

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

  9. Karen says:

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

  10. Karen says:

    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.

    • SGS Rawkstar says:

      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 🙂

  11. JAN says:

    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.

    • SGS Rawkstar says:

      Hi Jan,

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

      Cheers 🙂

    • Marisa saucedo says:

      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.

    • SGS Rawkstar says:

      Thanks for sharing, Marisa!

  12. Looks so good ! I have to test it out for my blog !

    • SGS Rawkstar says:

      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 🙂

  13. Karen says:

    Made both the black bean burger and sweet potato wedges, and loved them!! Can’t wait for more recipes to come.

    • SGS Rawkstar says:

      Hi Karen,

      Rawesome! Have you checked out our Let’s Eat Meal Plan?

      Cheers 🙂

  14. Cassandre Galette says:

    I am making dinner tomorrow night and this is definitely what we are having. My family is resisting the veggies but at least once a week the rule is to have a meatless meal.

    Most of my meals are meatless, the rest of the family has compromised. I have no doubt that this will be an often requested option.

    Thanks a bunch.

    • SGS Rawkstar says:

      Hi Cassandre,

      Looking for Meatless Monday ideas? I definitely suggest checking out our Let’s Eat Meal Plan! After testing a few of the recipes, my family is craving veggie packed dinners! And all of the recipes are family friendly!!

      Reach back out + let us know what your family thinks of the Black Bean Burgers recipe!

  15. Yvette says:

    Warning: not a black bean fan (but trying) and very little luck finding a veggie burger I like. So…well done. these are really tasty and I am thinking of taking them camping with me next weekend to introduce them to my friends. the only changes I made were no cumin (ew) so double the chili powder, and pepisitas instead of sesame, over a small bed of pasta. Still need to work on cooking them frozen. thank you!

    • SGS Rawkstar says:

      Hi Yvette,

      Yay! We’re so excited this Black Bean Burger was a hit! Not a fan of black beans, you can always change up this recipe + use black-eyed peas or white beans!

      Cheers 🙂

  16. Rita says:

    Are the recipe in the form of an e-book

    • SGS Rawkstar says:

      Hi Rita,

      Yes! Our Let’s Eat Meal Plan is an e-book!

      Cheers 🙂

  17. Nicole says:

    I made them last night and they were delicious but hard to eat because they fell apart. I am curious to know if anyone finds a way to keep them sticking together. I did refrigerate them overnight.

    • SGS Rawkstar says:

      Hi Nicole,

      Thanks for reaching out! Finding your burgers falling apart? Try freezing them next time!

      Cheers 🙂

  18. Paul says:

    Tried this recipe yesterday, Me and my wife think they are awesome.
    The burgers were very flavorful and so were the fries.
    Thank you very much for all your efforts to create healthy meals.

    • SGS Rawkstar says:

      Hi Paul,

      Thanks for reaching out + sharing your feedback! We can’t wait to share our completed Let’s Eat Meal Plan with you! Working hard behind the scenes to make sure everything is perfect!

      Cheers 🙂

  19. Karen says:

    Usually I have to fight my kids to get any leftovers when I make black beans since they inhale them instantly. But I managed to save some finally for this recipe…they are delicious! I made them with the almond meal instead of flour & they held together pretty well, especially after freezing. Didn’t quite get six, though, since I had a hard time resisting the need to sample it while mixing…!

    • SGS Rawkstar says:

      Hi Karen,

      Yay! We’re so excited to hear you + your family loved our Black Bean Burgers! Thanks for reaching out + letting us know!

      Cheers 🙂

  20. Lisa says:

    I made these for dinner last night and they were amazing. I’ve tried several black bean burger recipes in the past, and this one was by far the best. I especially loved the sun flower seeds. I ended up cooking them on the grill on top of a well-oiled piece of foil and it worked out great. Thanks ladies!

    • SGS Rawkstar says:

      Hi Lisa,

      Yay! Thank you so much for sharing your burger love with us! We love the idea of grillin’ these burgers, so thank you for sharing the tip of using a well-oiled piece of foil.

      Cheers 🙂

  21. Lisa says:

    They look good – trying them this weekend.

  22. michele says:

    These turned out great. I omitted the cilantro, and I was a little uncertain how they would turn out when I started mashing the mix with the potato masher, but we were pleasantly surprised with their flavor and texture. They’re in the freezer now and I’m going to cook them for dinner tonight with the sweet potato fries, I’m looking forward to dinner!

    I’m wondering, has anyone tried these with brown rice instead of quinoa? We often have leftover brown rice in the fridge that we could use up with this recipe.

    • SGS Rawkstar says:

      Hi Michele,

      Yay! We hope your family enjoys dinner tonight! Rice sounds like a great substitute for quinoa in this recipe!

      Cheers 🙂

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I'm a girl who transformed my family's health by eating more plants. Married my high school love, have 2 kiddos, love national parks + running the Grand Canyon. My mission? Help you fuel your body so you can go after your passions.

JEN Hansard
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