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    Home » Recipes » Burgers and Patties

    Vegan Black Bean Patties

    Published: Jun 13, 2015 · Modified: Sep 3, 2023 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Two photo collage of recipe ingredients in a bowl and patties in a skillet.
    Two photo collage of patties cooking in a skillet and a serving on a plate.
    Four black bean patties on a plate with pineapple avocado salsa and chipotle crema.

    These Vegan Black Bean Patties are crispy on the outside, tender on the inside, packed with nutrients and texture, and are so flavorful! They make an easy meatless dinner that pairs beautifully with a variety of sides. Ready in about 30 minutes.

    Four black bean patties on a plate with pineapple avocado salsa and chipotle crema.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan burgers and patties
    8 Vegan Black Bean Patties

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    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.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Cook the millet according to package directions.

    Shredded onions and carrots in a bowl.

    While the millet is cooking, shred the onions and carrots using a box grater and set them aside.

    Black beans in a glass mixing bowl.
    Black beans smashed in a bowl with a potato masher.
    Millet and black beans in a mixing bowl.
    Millet and black beans mixed in a bowl.

    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.

    Recipe ingredients in a mixing bowl.
    Burger patty mixture in a bowl.
    A bit of burger mixture pressed in a hand.
    Four raw patties on a plate ready to cook.

    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 â…“ cup at a time.

    Four bean patties cooking in a skillet.
    Four patties pan fried in a skillet and ready to serve.

    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.

    Black bean patties drizzled in chipotle crema and garnished with cilantro.

    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.

    Close up of a bite of patty on a fork.

    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

    Are black bean patties healthy?

    Vegan black bean patties are healthy! They’re packed with protein, fiber, vitamins, and minerals. They’re also much lower in fat than traditional meat-based burgers and contain no cholesterol.

    What are black bean patties made of?

    Vegan black bean patties are typically made of beans, grains, spices, and a binder, like breadcrumbs. No eggs needed!

    Can black bean patties be frozen?

    Yes! They should freeze well up to 3 months. Pro tip: Space them out on a large plate or baking sheet and place in the freezer. Once frozen, transfer them to a freezer safe container or plastic bag.

    Close up of the interior of a black bean patty.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


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

    Four black bean patties on a plate with pineapple avocado salsa and chipotle crema.

    Vegan Black Bean Patties

    These Vegan Black Bean Patties are crispy on the outside, tender on the inside, packed with nutrients and texture, and are so flavorful! They make an easy meatless dinner that pairs beautifully with a variety of sides.
    5 from 4 votes
    Print Pin Rate
    Course: Burgers and Patties, Main Dish
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 143kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowl
    • Potato masher
    • Small nonstick skillet

    Ingredients

    Millet Black Bean Patties

    • ½ cup dry millet
    • 1 carrot peeled and shredded (about ½ cup)
    • ¼ cup shredded onion
    • 1 can (15 oz) black beans drained and rinsed
    • ½ cup frozen or fresh corn kernels
    • ¼ cup breadcrumbs gluten-free, if needed
    • ¼ cup fine yellow cornmeal or more breadcrumbs
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon salt or to taste
    • ¼ teaspoon black pepper or to taste
    • 1 teaspoon tamari
    • 2-3 tablespoons neural oil grapeseed, canola, olive, etc.

    Instructions

    • Cook the millet according to package directions. Fluff with a fork.
    • While the millet is cooking, shred the onion and carrot. Set aside.
    • Place the black beans in a large mixing bowl and smash with a potato masher or fork until no whole beans remain.
    • Add the cooked millet and all other ingredients to the mashed beans and mix well to combine.
    • Take about â…“ cup of the mix and form it into a patty with your hands. Place on a plate and repeat with the remaining mixture.
    • Heat 1-2 tablespoons of oil in a pan on the stove over medium-high heat. Once hot, place 2 to 4 patties in the pan, spaced evenly (depending on pan size – do not over crowd the pan).
    • Cook 4 to 5 minutes on until browned crispy. Gently flip the patties over and cook on the second side until crispy on the outside and heated through, another 3 to 5 minutes. (Adjust heat as necessary while cooking….every stove is different. You want it hot enough to crisp up the outside, but not too hot that it burns before the patty is heated through.) Repeat with any remaining bean mixture.

    Notes

    ~ 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.

    This recipe makes about 8 patties, depending on big you form them.

    Nutrition

    Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 365mg | Potassium: 239mg | Fiber: 5g | Sugar: 1g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Stephanie Pittard says

      October 18, 2021 at 3:57 pm

      Really good. I could not get them to stay together while forming the patties. I added a Bob’s Mill Egg Replacer egg (1 TBLS egg replacer + 2 TBLS water) and it made a huge difference. Thanks for the recipe!5 stars

      Reply
      • Jenn Sebestyen says

        October 18, 2021 at 7:43 pm

        They are definitely delicate. I’ll have to make them again soon to see if I can add some better tips to the instructions. Egg replacer is a great idea. Glad you loved them! Thank you for your feedback.

        Reply
    2. Tricia Gustafson says

      May 02, 2021 at 6:35 pm

      These are great, thanks! I put the burger over a bed of kale and topped the burger with Miyokos scallion cheese, tomato, avocado, shiitake mushrooms and a tumeric/tahini dressing. Yum!5 stars

      Reply
      • Jenn Sebestyen says

        May 03, 2021 at 8:14 am

        That sounds delicious, Tricia! I’m so glad you enjoyed it!

        Reply
    3. Jenn S. says

      January 22, 2016 at 4:49 pm

      You’re welcome. Please let me know how they turn out! Enjoy!

      Reply
    4. Traci | Vanilla And Bean says

      July 17, 2015 at 7:57 am

      Fabulous recipe, Jen! I’ve just recently discovered millet and am finding new ways to incorporate it into my diet. The flavors you’ve put together in this delectable patty are what I crave! Can’t wait to give this a go…. oh, and that sauce!! 😀

      Reply
      • Jenn S. says

        July 17, 2015 at 8:22 am

        Thanks, Traci! Yes, it is super flavorful and everything works so well together! Please let me know if you try it!

        Reply
    5. Natalie says

      June 14, 2015 at 8:14 am

      I love these not-burger patties! Ever since I was a kid, I never felt the bun was necessary, just give me the pattie, a fork, and something to dip it in 🙂 I think these would be perfect on top of a salad too!

      Reply
      • Jenn S. says

        June 14, 2015 at 8:51 am

        Oh me too, Natalie! I often eat all kinds of burgers sans the bun! I think sometimes all that bread takes away from the yumminess of the actual burger/patty! And, I had that EXACT same thought about putting them on a salad. I was wishing we had leftovers so I could crumble them up and do a southwest type salad. Yum!! Great minds think alike!

        Reply

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    Jenn Sebestyen of Veggie Inspired

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