This vegan black bean burger recipe is gluten free and easy to make! Made from cooked sweet potatoes, black beans, quinoa, flax seeds and flavorful tex-mex seasonings.
I love a good veggie burger, especially when it’s made with some of my favorite ingredients like sweet potatoes, black beans and quinoa!
These vegan black bean burgers are easy to make, super satisfying and require no eggs. To help bind all the ingredients together, all you need are a few tablespoons of ground flax seed and that’s it!
The burgers are seasoned with a flavorful mixture of ground cumin, onion powder, chili powder, garlic and oregano to help balance out the sweetness of the sweet potatoes. The result is a subtly sweet and savory black bean burger that will satisfy even the biggest meat lovers.
To make it even better, I served it up with a huge shmear of this easy chipotle sauce and it can’t get any better than that!
How to make vegan black bean burgers
In a small bowl, combine ground flax seed, cumin, salt, onion powder, chili powder, garlic powder, dried oregano and black pepper. (photo 1)
In a large mixing bowl, add 2 cooked sweet potatoes and 1 15-ounce can of drained and rinsed black beans. (photos 2-3)
Using a fork or potato masher, mash the sweet potatoes and black beans until the consistency is only slightly chunky. Some beans will be completely mashed and some will not. (photos 4-5)
Add 1 1/2 cups cooked quinoa, the small bowl of seasonings and mix together until fully combined. (photo 6-8)
Form the mixture into 8 burger patties using your hands and place on a large baking sheet lined with parchment paper and sprayed with nonstick cooking spray.
Bake in a 400°F oven for 20 minutes, carefully flip the patties over and bake for 20 more minutes.
And voila! Time to eat.
Tips for making the best vegan black bean burgers
Make sure to spray the parchment paper with nonstick cooking spray or olive oil. I made a batch where I forgot to spray it, and the patties stuck to the paper.
Drain as much moisture as possible from the canned black beans. The more moisture in your mixture, the stickier it will be which will make it difficult to form it into burger patties.
If the burger mixture is very sticky when forming it into patties, add in 1 or 2 more teaspoons of ground flax seed to help absorb some of that moisture.
Ways to serve these black bean burgers
My favorite way of serving these black bean burgers is in between a brioche bun with your typical lettuce/tomato/onion toppings as well as a big shmear of this easy chipotle sauce! It’s a little spicy, super creamy and it makes every burger better.
You could also go the bunless route and serve it on some lettuce or collard greens and top it with some pickled onions for some tangy crunch.
I hope you love this recipe as much as I do! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
This post was originally published in March 2017. It was republished with updated photos and helpful tips and tricks in June 2019.