Black Bean Veggie Burger |
The Best Vegan Black Bean Veggie Burgers
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

The best vegan, gluten-free black bean veggie burgers that are foolproof and loved by everyone in the family!

Course: Main Course
Cuisine: Dairy free, Gluten Free, Vegan
Servings: 8
  • 4 cups canned black beans, no salt added divided
  • 4 cloves garlic raw or roasted
  • 1/3 cup carrots
  • 1/3 cup celery
  • 1/3 cup yellow onion
  • 1 small jalapeno no seeds
  • 1 tsp dried rosemary
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 cup rice flour or GF rice flour blend
  • 1/4 cup Manitoba Milling ground flax
  • 3/4 cup water
  1. Preheat oven to 350. Line a baking sheet with parchment paper, or spray pan with nonstick spray.

  2. Blend together 2 cups black beans with the garlic, ground flax, and water. Set aside.

  3. Dice SMALL the carrot, celery, onion, and jalapeno. You could use a food processor to make quick work of it. 

  4. In a large bowl mix together the diced veggies, 2 cups whole black beans, and rosemary through salt. Add the rice flour and blended bean-flax mixture. Mix well. 

  5. Form into patties. I used a meatball scoop and then flattened into patties about 1/2 inch thick.

  6. Place patties on baking pan. Spray tops with a light coating of oil. 

  7. Bake for 20-25 minutes.

Recipe Notes

If you use canned beans, you will need just over 2 cans (2 cans plus 1/2 cup from a 3rd can). Use the leftover beans in another recipe or freeze for later! (Or my favorite, sneak some black beans into a smoothie for your kids. They will NEVER know they are there!)


Instead of baking, you can pan fry in a skillet in a small amount of oil (I suggest avocado oil or olive oil). 


For spicier burgers, use two whole jalapenos.