Black Bean Burgers

by 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.

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Black Bean Burgers

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 188 voted )


1 onion, diced
14 ounce (396g) can black beans
2 tablespoons salsa
2 tablespoons tomato paste
3 tablespoons flax meal
1 1/2 tablespoons psyllium powder
2 teaspoons lime juice
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon balsamic vinegar
1/2 cup (40g) oat flour
2 teaspoons Braggs liquid aminos or low sodium soy sauce
pepper to taste


  1. Preheat oven to 400°F (204°C).
  2. Sauté onions until lightly browned.
  3. Add all ingredients to a food processor and pulse until mixed well.
  4. Form into 4 paddies.
  5. Place on a parchment lined baking tray and bake for 25 minutes.
  6. Flip and bake for another 10 minutes.
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Diane February 19, 2022 - 9:46 am

I don’t have psyllium powder, not even sure what it is. If I omit this will it make a big difference in the recipe?

Jill Dalton February 21, 2022 - 10:41 am

You can omit it. The burgers just won’t be quite as firm.

Beverly Lynn Bruno June 8, 2022 - 1:07 pm

I substituted tapioca flour (1 tbsp to 2 tbsp water)

JIM PETRARCA July 7, 2022 - 4:13 pm

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.

Joyce Butner February 19, 2022 - 11:52 am

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!

Jill Dalton March 14, 2022 - 4:39 pm

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.

noele February 20, 2022 - 4:56 pm

hi jill i just made the kale potatoe bake for our church small group luncheon and it was a hit !thank you !!!!

Margaret Vansoest February 22, 2022 - 5:10 pm

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?

Jill Dalton February 25, 2022 - 11:01 am


Joy March 1, 2022 - 6:33 am

Are the black beans drained and rinsed?

Jill Dalton March 4, 2022 - 12:23 pm


Jim Petrarca March 2, 2022 - 12:45 pm

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.

RL March 3, 2022 - 10:43 am

Can apple cider vinegar be used instead of balsamic?

Jill Dalton March 4, 2022 - 12:22 pm


John May 16, 2022 - 3:29 pm

Hi Jill, I made these and were great, I wonder how they would be on a grill? John

Jill Dalton May 20, 2022 - 11:55 am

I think they would do great on the grill

Gina Malone July 10, 2022 - 7:33 am

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!


Jill Dalton July 22, 2022 - 9:30 am

Yes, they should be baked first before freezing.


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