Black beans give this vegan burger its creamy texture and distinctive flavor, blended with sunflower seeds, bread, and warm spices for a patty that holds together well and bakes up crispy on the outside. It's quick enough for a weeknight dinner or weekend brunch, coming together in about 45 minutes start to finish.

Watch the full recipe video here

Why Keep the Beans Chunky

Pureeing the black beans completely smooth can make the patties too soft to hold their shape once baked. Pulsing rather than fully blending keeps some whole beans in the mix, giving the patties a heartier, more burger-like texture instead of a mushy one.

Ingredients

For the patties:

• 1 can black beans, drained
• ½ a medium onion
• ¼ cup sunflower seeds
• A few stalks of fresh cilantro
• 2–3 chunks of bread
• 1 tbsp sun-dried tomatoes
• 2 garlic cloves, minced or mashed
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp ground flax seeds
• ½ cup panko breadcrumbs, or as needed
• Black pepper, to taste

For the avocado salsa (version 1):

• 4–5 grape or cherry tomatoes
• ½ cup diced onions
• 1 Hass avocado, cubed
• 2 tbsp lime juice
• ¼ cup fresh chopped cilantro, parsley, or basil
• 1 tsp salt

Additional ingredients:

• 6 burger buns
• Mustard, lettuce, onion, and tomato slices (for version 2)

How to Make Black Bean Vegan Burgers

1. Blend the base.
In a food processor, combine all the patty ingredients except the black beans, panko, and spices. Blitz quickly until combined but still chunky.

2. Add the beans and spices.
Add the black beans and the remaining patty ingredients, then pulse a few times to combine, keeping some whole beans in the mix rather than pureeing completely.

3. Adjust the texture.
Stir in more breadcrumbs by hand if the mixture needs to firm up. It should be easy to shape without sticking to your hands.

4. Shape the patties.
Line a baking tray with parchment paper and spread with oil. Divide the mixture into 6 equal parts and shape each into a ball, then press down into a flat patty.

5. Bake.
Place the patties on the greased tray and drizzle with oil on top. Bake at 400°F for about 25 minutes, flipping halfway through so both sides crisp up.

6. Assemble (version 1 — salsa burger).
Spread mayo on the bun base, add a spoonful of avocado salsa, top with the patty, then add another spoonful of salsa. Close with the top bun.

7. Assemble (version 2 — classic burger).
Slice a beefsteak tomato and onion. Spread mayo on the bun base, add the patty, top with onion, tomato, and lettuce. Spread mustard on the top bun and close.

Recipe Tips

• Don't over-process the beans: Pulsing rather than pureeing keeps some texture in the patties, which helps them hold together and feel more like a traditional burger.
• Check the consistency before baking: The mixture should hold its shape easily; if it feels too wet or sticky, add more breadcrumbs a little at a time.
• Flip carefully: Use a wide spatula when flipping to keep the patties intact while both sides crisp up.

Frequently Asked Questions

Can I make these black bean patties ahead of time?
Yes, shape the patties and refrigerate them for up to a day before baking, or bake ahead and reheat in the oven to re-crisp.

Can I freeze black bean veggie burgers?
Yes, freeze the baked patties in a single layer, then transfer to a bag or container. Reheat from frozen in the oven until warmed through.

Why are my patties falling apart?
This usually means the mixture is too wet or the beans were over-processed. Add more breadcrumbs to firm it up, and keep some whole beans in the mix for better structure.