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Vegan Black Bean Burger

This vegan black bean burger is so easy to make and so full of flavor that even meat eaters love it! With only 10 ingredients it’s hearty + satisfying. Plus, it’s gluten free!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Keyword: allergy friendly, coconut free, dairy free, dinner, easy, egg free, gluten free, nightshade free, nut free, sesame free, soy free, tomato free, vegan, wheat free
Servings: 4 burgers


  • 1 can black beans, drained and rinsed
  • 1/4 cup corn OR diced red onion
  • 2/3 cup gluten free flour
  • 1 tbsp olive oil OR other neutral oil
  • 1/4 tsp each : paprika, garlic powder, onion powder, chili powder, salt, pepper or to taste
  • water if necessary to get right consistency
  • Optional Toppings: avocado, lettuce, tomato, roasted red peppers, siracha mayo, or a fried egg

Southwestern Cole Slaw

  • 1 bag pre-shredded cole slaw mix
  • 1/3 cup mayo of choice
  • 1/2 large avocado
  • 2 tsp apple cider vinegar
  • 1 tbsp sugar
  • 2 tbsp milk of choice
  • 1/2 tsp taco seasoning mix


Vegan Black Bean Burgers

  • Mash the black beans in a medium mixing bowl with a fork or in the food processor. Add the flour, spices, and corn/onion. Mix until well combined. If dry, add water until right consistency is achieved. They should be slightly tacky and hold their shape.
  • Divide mixture into 4 patties. Shape and flatten into desired size and shape.
  • In a flat bottom skillet over a medium flame, add a tablespoon of oil. Place your black bean burgers in, leaving space around each so they can evenly cook. Let cook on each side for about 5 minutes each, or until a dark and rich color is achieved and an internal temperature of over 170°F is reached.
  • Serve immedietly. Top with toppings of choice.

Southwestern Cole Slaw

  • To make the southwestern cole slaw, add the mayo, avocado, milk, sugar, spices, and vinegar into a large mixing bowl. Whisk to combine. Add the shredded cole slaw mix and stir so that it is evenly coated. Let chill in the fridge for at least 3 hours before serving.


Based on black bean burgers by Julien Solomita.