Black Bean Burgers

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Black Bean Burgers

Jill Dalton
Sometimes you just need a big hearty burger and this Plant Based Black Bean Burger is the one to satisfy that craving. Packed with flavor, hearty enough for even the most robust appetites and perfect for batch cooking and freezing. This recipe is proof there is nothing Impossible about making a delicious plant based burger.
4.72 from 32 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 218 kcal



  • Preheat oven to 400°F.
  • Sauté onions until lightly browned.
  • Add all ingredients to a food processor and pulse until mixed well.
  • Form into 4 paddies.
  • Place on a parchment lined baking tray and bake for 25 minutes.
  • Flip and bake for another 10 minutes.


Calories: 218kcalCarbohydrates: 37gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 504mgPotassium: 574mgFiber: 13gSugar: 3gVitamin A: 416IUVitamin C: 8mgCalcium: 75mgIron: 3mg

30 thoughts on “Black Bean Burgers”

      1. I love this recipe. Recently, I looked up psyllium to find possible substitutes. Wheat bran is one of them, and the recipe turns out great with it. Gluten-free choices like psyllium are unnecessary for most of us, so wheat bran is a very convenient option.

  1. What kind of rolls do you use for these? I am anxious to try them, but am looking for rolls. Thank you. Enjoy your show so much!

    1. Unfortunately I don’t have a great recommendation. It seems like almost all the store bought gluten free rolls that I have found still have non- vegan ingredients.

  2. Margaret Vansoest

    Thank you. I found your site recently, and love the videos and delicious healthy recipes. I was thinking of substituting ground flax or ground chia seeds for the psyllium, since that is what I have in my home now. Which do you think might work better?

  3. Very nice! I’ve now made these twice with minor changes (lemon juice instead of lime, an extra tbsp of flax meal to replace the psyllium powder, any canned NSA bean, and low sodium soy sauce). I make my own whole grain bread (whole wheat, oat flour, almond flour, and vital wheat gluten) at 75% hydration and autolysed after fully hydrating all the flour. It rises beautifully. I shape the patties to match the bread slices.

  4. Hi Jill,

    I’ve made these twice already…delicious. however, I did try to freeze them and it didn’t work out so well. Should I cook them before freezing? Thanks!


  5. Hello Jill & Family ~
    I’ve been with you since the beginning and have made so made of your delicious recipes….thank you!
    I made your “Black Bean Burgers” and added a 1/4 cup cooked Wild Rice that had been lightly diced up in my mini food processor after cooking and cooling it, to the mix.
    Came out delicious ?.
    I like the “meaty” texture from the brown rice.
    Your recipe is very tasty, thank you for sharing.
    CJ from Texas

  6. Jill seems to not understand that white flour = sugar when digested. Like, pure sugar. You should be using a sprouted grain bun. One without sodium added for that matter. Flour is sugar.

  7. Hi Jill, I’m eager to try these burgers but I discovered that my flaxseed meal is bug-infested! What can I use as a substitute? Thanks.

    1. It may not actually have that much sodium. I’ve seen Jill say, elsewhere on the site, that the nutrition data is auto generated. She doesn’t add salt and recommends no-salt added beans and tomato paste. I looked at my Braggs and it says 320 per tsp so that’s 640 for 4 burgers (160 each). Check the salsa you use too.

    1. I haven’t tried grilling them or sautéing them because I don’t use oil but I think they would work either way

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