Vegan Black Bean Patties

I make these vegan black bean patties often. The whole family loves them!

They are not meant to be eaten as burgers. The texture is more delicate. Serve them up patty style topped with Pineapple Avocado Salsa and a drizzle of Chipotle Crema and eat them with a fork. They’re irresistible!

Ingredient notes and substitutions

Black beans ~ They wouldn’t be vegan black bean patties without the black beans. I used canned for convenience, but you can used cooked dry beans if you have them.

If using canned, be sure to drain and rinse them well and then pat them dry.

Use a potato masher to mash the beans. You want to mash them enough to hold together easily, but not too much that no texture remains.

More amazing black bean recipes here!

Millet ~ Millet is a gluten-free cereal grain. It’s a good source of protein, fiber, vitamins and minerals. {source}

It cooks quickly in about 12 to 15 minutes. You need 1 cup of cooked millet for this recipe. I usually use cook at least ½ cup of dry millet at a time. You may have some leftovers after 1 cup of cooked millet to the patties. Use up leftover by stirring it into oatmeal or using it as a side dish.

If you don’t have millet, you can use rice or quinoa. If you don’t need these black bean patties to be gluten-free, couscous may also be used as an alternative.

Veggies ~ I like onions, carrots, and corn in this recipe.

Shredding the onion and carrots help keep the patties moist and allows them to be incorporated easily without sautéing.

I use a box grater to shred the veggies. Use the large holes to shred the onion and the smaller holes to shred the carrot. You can use the shredding blade with a food processor instead of a box grater, if you prefer.

Breadcrumbs ~ Breadcrumbs help hold the black bean patties together. Gluten-free breadcrumbs work great, so use those if needed.

Cornmeal ~ Many typical veggie burgers suffer from being too mushy, but the cornmeal adds texture to help combat that. Use fine ground yellow cornmeal, not stone ground cornmeal.

If you don’t have cornmeal, just use more breadcrumbs.

Spices ~ Smoked paprika, oregano, garlic powder, cumin, and a dash of tamari bring bold savory flavors. And don’t forget the salt and pepper.

Place the black beans in a mixing bowl. Using a potato masher or a fork, mash the beans until no whole beans remain.

Add the cooked millet to the bowl and mash to combine.

Add the remaining ingredients to the bowl with the beans and millet.

Mix until well combined. This is best done with clean hands. The mixture should hold together easily when pressed.

*Alternately, you can pulse the mixture in a food processor, but I prefer the texture when they’re mixed by hand.

Form the mixture into patties using about ⅓ cup at a time.

Cook on one side until browned and crispy.

Gently flip over and continue cooking on the second side until crispy and heated through.

Note: These black bean patties are not meant to be eaten like burgers. The patties stay together well, but they are delicate. Take care when flipping them in the skillet. They are meant to flake apart easily with a fork.

*Alternately, you can bake these at 350°F for 25 to 30 minutes, flipping half way through. They’ll have a firmer texture when baked, and you won’t need any oil, but they will be more dry and I much prefer the texture and flavor when pan fried.

Serving suggestions

Eat these patties with a fork, not on a bun. They are perfect paired with a number of side dishes.

Our favorite pairing is with Pineapple Avocado Salsa and Vegan Chipotle Crema.

More side dishes pairings:

• Kale Apple Slaw
• Macaroni Salad
• Butternut Squash Mac and Cheese
• Sweet Potato Fries
• Vegan Mashed Potatoes

More sauce options:

• Southwest Vegan Ranch Dressing
• Guacamole
• Roasted Red Pepper Cashew Dip

Storage and freezing

Meal prep: These vegan black bean patties can be made in advance and kept in the fridge for 1 to 2 days until ready to cook.

Fridge: Store leftovers in the fridge in an air-tight container for 4 to 5 days.

Freezer: You can also freeze these patties. Let them cool completely before transferring to a freezer safe container. They will keep well for up to 3 months.

Pro tips and tricks

~ Use canned beans to make these quick and easy. Be sure to drain and rinse the beans and then pat them dry before using.

~ The millet can be made in advance to save time, although it only takes 12 to 15 minutes. Or use leftover rice, quinoa, or couscous.

~ Mash the beans until no whole beans remain.

~ Shred the onions and carrots so they incorporate seamlessly. The patties won’t stay together as well if you use diced veggies.

~ Combine the mixture using clean hands. It’s the best way to incorporate everything well.

~ Keep mixing until the mixture holds together well when pressed with your fingers. If the mixture is too wet, add more breadcrumbs.

~ Be gentle when flipping the patties over in the skillet.

FAQs

More vegan burgers and patties

• Vegan Mexican Burgers
• Chickpea Veggie Burgers
• Falafel Burgers
• Autumn Burgers
• Kidney Bean Kale Burger
• Zucchini Amaranth Patties
• Red Lentil Quinoa Fritters

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!