Black bean burger on a plate of greens with cheese sauce, salsa and sour cream

Vegan Black Bean Burger

  • Author: Georgia
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 12 1x



  • 6 cups cooked black beans*
  • 1 1/2 cup quinoa (may substitute with rice, bread crumbs or other grain)
  • 1 finely chopped onion
  • 2 chia eggs**
  • 1 cup finely chopped green, red or yellow pepper (may be pulsed in the processor with the beans if desired)
  • 1 Tbs chili powder
  • 1 tsp sea salt
  • few grinds of black pepper
  • 1 generous tsp cumin
  • 1/3 cup vegetable oil (optional)


  1. Preheat oven to 350°F
  2. Start by preparing 2 chia eggs** (1 egg = 1 Tbs finely ground chia seed with 3 Tbs water, blended well and refrigerated for at least 30 minutes)
  3. Mash, or blend in a food processor (or a combination of the 2) 6 cups of cooked black beans
  4. Blend in the remaining ingredients with your hands or a big spoon
  5. Add more grain or water sparingly to reach a workable but moist texture for forming burgers. Form into 10 – 12 burgers based on desired size and place on a lightly greased cookie sheet.
  6. Bake in the center of the oven for 20 minutes.
  7. Gently flip and continue for additional 18-20 minutes.


  • * If you cook your beans from dry bulk beans, give them a good solid cook. The burgers are better with a nice soft bean. Plus, they are easier to mash and mashing makes a better texture than using a food processor.
  • ** Chia eggs seem to work best. Flax eggs are a reasonable substitute but the burgers do not hold together as firmly, in our experience.
  • Cooking time may be adjusted to taste and may vary with different ingredients. (more moisture = a little more time)
  • Serve immediately.
  • Left over burgers can be stored in an air tight container in the refrigerator and will last for several days.
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