Vegan Black Bean Burger
These hearty patties are packed with smoky, savory flavor from smoked paprika, cumin, tomato paste, and a splash of soy sauce — proof that plant-based burgers can absolutely hold their own at the dinner table. The trick to getting that satisfying, firm bite is drying the beans before mashing, then chilling the shaped patties so they hold together beautifully in the pan. Rolled oats bind everything together while sweet corn and red bell pepper add little pops of color and texture throughout. A hot skillet with olive oil gives each patty a deep, golden-brown crust that's genuinely crave-worthy — no grill required. The whole recipe makes 4 servings, so it's perfect for a weeknight dinner or a casual weekend cookout. Load them onto toasted vegan buns with crisp romaine, fresh tomato slices, and a swipe of vegan mayo, and you've got a burger that doesn't ask anyone to compromise.
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Learn more →Ingredients
4 servings
For the patties
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup rolled oats
- ⅓ cup frozen corn, thawed
- ¼ cup finely diced red bell pepper
- 3 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For cooking
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
Spread the drained black beans in a single layer on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
- 2
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the beans are broken down into a thick paste, with some whole beans remaining for texture.
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