Would you love to make a veggie burger that is firm yet moist, simple yet flavorful, in the least amount of time possible?

Without question, right? The only problem is, a lot of recipes entail so many steps that they seem as fun as putting together complicated Ikea furniture.

You could just go for the ease of pulling a store-bought veggie burger out of the freezer and cooking it in the microwave in under two minutes, but most of the time, they are a total disappointment.

They’re either stale or weird-tasting.

And have you seen the price on them? Burgers that yucky shouldn’t be that expensive.

That’s why I’m going to show you how to make vegan black bean burgers that take no more than 45 min to make.

Let’s dive in.

But first…

Here’s Why I Won’t Use an Instant Pot

So we’re going to use dried black beans for this recipe. Because, hey, we want super duper healthier beans that haven’t been sitting in liquid with possible creepy products that leached from the can.

I know they are convenient, but seriously, preparing dried beans is really easy. You just have to soak them overnight to remove the phytic acid and everything that makes your tush act like a trumpet and your digestion act funny. Phytic acid and other “anti-nutrients” prevent you from absorbing iron and other precious minerals.

Now, we’re going to add another layer to disarm nutrients that may be of a disadvantage to you. And that is, adding apple cider vinegar. And then, to be even more efficient, we’ll add some kombu seaweed when boiling them (about 30 min). I talked about this whole thing in my Mango Black Bean Quinoa recipe.

Now you might say: “Hey, I thought you said we were making effortless veggie burgers? It says so in your headline.” We are honey. It is effortless. The only effort required will be you moving your arms a tiny bit to add these two ingredients.

Using the Instant Pot on the other hand, well, I’m not so sure it will act like the Terminator in this case.

Sure, Instant Pots make dry beans cook in less than a 1 hour and can be a game changer, but do they remove the nasties? I don’t think so! Since I haven’t seen any literature on the subject, I’m going to assume they don’t.

To save time, boil a big quantity of black beans ahead of time if you’d like and freeze them so you can be ready at any moment. (Of course, if frozen, don’t forget to thaw them ahead of time too.)

How to Make a Veggie Burger that Actually Holds Together

Black Bean Veggie Burger

Okay, let’s get something out of the way…

Don’t use canned beans! Oh, did I mention this before? Well, I will do it again. Not only might they be floating in some weird, thick liquid, but they won’t do for this recipe.

First, the texture varies from brand to brand. Second, some are really, really soft and make your burgers really mushy.

I know this for a fact. Well, ahem, putting them in the food processor didn’t help, but I don’t think it was the sole problem. You see, because canned beans sit in liquid, they tend absorb with too much water when boiled. Anyway, I ended up not using the machine.

Some use the food processor to chop all their ingredients super finely, but you won’t need to. Or you don’t have to. You’ll just dice some of them, and a potato masher will do the trick.

Now, to make sure they hold together, you’ll need binding agents. Binding agents like flax or chia egg. This just means ground seeds soaked in water. After a few minutes, a gelatinous substance forms and that’s your glue.

What’s great about flax or chia egg is that they contain an extra dose of protein (on top of the black beans, which are already high protein, about 15 g/cup). Aaaaand! You have some omega 3 (excellent for brain health).

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Black Bean Veggie Burger - Flax seeds and chia seeds

To make sure the patties aren’t crumbly, we’re going to use a drying agent like oat flour. I made mine homemade by simply grinding the oats in my mini-blender (you can also use a spice mill or coffee grinder). You could do this in advance and store them in a cool place or buy flax meal and oat flour. But just so you know, seeds keep fresher in whole form rather than ground.

Black Bean Veggie Burger - Ground flax and ground oats

Ridiculously Easy and Healthier Veggie Burgers

In most recipes, burgers are fried in oil but mine are baked. You just might not get the nice golden crust, but they will still be good and much healthier. I cooked them just long enough so they don’t get dry.

I got the inspiration from one of my old raw food recipes, which I converted into a cooked recipe. Man, I’ve been doing that a lot lately. This one involved making a type of batter with sunflower seeds and flax seeds and dehydrating it for… 6 to 12 hours. Who has the time to do that when you need a burger fix?!

Anyway, here in Montreal, I teach a gourmet plant-based workshop where I show people how to make appetizing vegan meals. When I created the workshop, teaching people how to make an easy veggie burger was high on my list.

So, I tried to think of a way to make my raw food recipe work in a cooked form. I also wanted to use lentils as my “ground meat”. I wanted it to be firm and I wanted to succeed on my first try. I remembered one of Angela Liddon’s recipes from her blog Oh! She Glows, where she used ground oats to make her patties and I thought I’d try that. It worked really well! Now, I was hungry. I wanted to try with black beans.

This recipe starts with soaking the black beans overnight and boiling them. Then you mash them in a bowl and add the binding agents (flax egg and ground oats), minced vegetables, and spices.

I used corn for sweetness, I kept a small portion of sunflower seeds from my original recipe and added celery for crunch. I added lemon juice for tartness, miso paste for umami, and onion powder and poultry seasoning for depth of flavor. The real winners here are the miso paste and the poultry seasoning.

Miso paste brings a round and savory taste just like broth does. Poultry seasoning is a mix of ground thyme and sage. The flavors really carry out with those herbs. Make it a staple in your spice list.

But poultry seasoning won’t be the only staple in your kitchen. These black bean burgers will too! You’ll see what I’m talking about in a few seconds.

In the end, you shape the “ground meat” into a ball with 1/2 cup, drop them on a lined baking sheet and tap the top to form a patty.

And finally, you bake the patties and you’re done!

Veggie Burgers So Tender Your Meat-Eating Friends Will Be Impressed

Dreamy, huh? You can admire the lightly golden surface with the pop of color that comes from the corn. Some black beans are noticeable, but there are well nested in a cloud of sand-like particles. When you press your finger on top, you can feel the high-density yet the tenderness of the patty.

And when you hold it in your hands, it’s firm enough that you can sandwich it between all your favorite toppings. Bite into it and your teeth will sink into a moist burger as the crunchy sound of the celery and sunflower seeds make their way to the back of your mouth.

At first, when you eat them, you’re struck by the round and savory notes, just like you’d find in meat. A short moment after, the flavor of the garlic comes through, then the hotness of the Cayenne pepper follows, tickling your tongue.

Am I making you hungry? Serve these veggie burgers with fries, guacamole or salsa, some slices of avocado and raw red onion, if you like. Add hot sauce too like sriracha or the one I made for my Vegan Buffalo Cauliflower Wings recipe.

This recipe makes 7 patties, but double, or triple it if you’d like to make a whole bunch that you can freeze and eat anytime you want.

Black Bean Veggie Burgers

Black Bean Veggie Burger


Freaking Firm Black Bean Veggie Burger (Effortless & Baked)
Prep time

Cook time

Total time


Finally, a veggie burger that is firm and easy! Perfectly moist and tender, this black bean burger is as satisfying as a meat burger. Try it for yourself.
Recipe type: Main
Cuisine: American

  • 2 tablespoons ground flax seeds
  • 2 tablespoons miso
  • 2 tablespoons water
  • 1 cup cooked black beans
  • 1 cup frozen corn
  • 1⁄2 cup rolled oats, ground into flour
  • 1⁄2 cup sunflower seeds, preferably soaked for at least 30 min to 2 hours (for better digestion)
  • 1⁄2 cup minced celery
  • 1⁄2 cup minced yellow or red onion
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons poultry seasoning
  • 1 teaspoon crushed garlic (about 2 cloves)
  • 1⁄2 teaspoon sea salt
  • ⅛ teaspoon cayenne

  1. Mix the ground flax seeds in 6 tablespoons water in a small bowl and set aside for 5 minutes, until it thickens, making sure the water is completely absorbed.
  2. Preheat the oven to 400 °F.
  3. In a large mixing bowl, mash the black beans with a potato masher. In a small bowl, use a fork to mix the miso and the water together to form a loose paste. Add the paste, along with the flax mixture and the remaining ingredients, and stir well until the batter comes together. You could mix with a big spoon or the potato masher while mashing in the same time.
  4. Using 1⁄2 cup per patty, scoop the batter, press firmly, and form 7 large patties. (Shape the batter into a ball first.) If your hands become too sticky, wash them and dry them before continuing. Place on baking sheet lined with parchment paper and cook for 20 min. Flip and continue cooking for 10 min, until desired texture is achieved.
  5. Serve on a lettuce leaf or hamburger buns with sliced vegetables and condiments.
  6. Kept in a sealed container, these veggie burgers will keep in the refrigerator up to 5 days and in the freezer for I don’t know how long.


Make this Now

You want veggie burgers that hold their shape and are easy to make. And you want them to be your go-to recipe whenever your burger craving pops up.

Making firm burgers seems impossible, but it’s achievable when you know exactly what to do.

Never neglect the power of flax eggs and oat flour.

So grab your ingredients and potato masher and have a smashing party.

If you try this recipe, I want to know about it! Leave me a comment below or share it on Instagram. Tag @biting.into.life with the hashtag #bitingintolife