Why You’ll Love This Recipe

This homemade vegan burger is hearty, flavorful, and—most importantly—stays together during cooking. Packed with protein, vegetables, and wholesome ingredients, it’s perfect for grilling or pan-frying. No more crumbly patties—just a satisfying, meaty texture without any animal products.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked black beansrolled oatsbreadcrumbsflaxseed meal (mixed with water for a flax egg)grated carrotsfinely chopped oniongarlicclovesoy saucetomato pasteolive oilsmoked paprikacuminblack peppersalt

directions

Prepare your flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to gel.

In a large mixing bowl, mash the black beans until mostly smooth with some chunks remaining.

Add the grated carrots, chopped onion, minced garlic, soy sauce, tomato paste, flax egg, smoked paprika, cumin, salt, and pepper. Stir until well combined.

Stir in the oats and breadcrumbs. Mix thoroughly until the mixture holds together and is slightly firm.

Let the mixture rest for 10–15 minutes to help it bind.

Form the mixture into patties using your hands. You should get about 4–5 medium-sized burgers.

Heat olive oil in a nonstick skillet over medium heat. Cook the patties for 4–5 minutes on each side, until browned and heated through.

Serve on a bun with your favorite vegan toppings and condiments.

Servings and timing

This recipe yields 4–5 burgers.Preparation time: 15 minutesResting time: 10–15 minutesCooking time: 10 minutesTotal time: 35–40 minutes

Variations

Swap black beans with chickpeas or lentils for a different flavor.

Add chopped mushrooms for a “meatier” texture.

Use BBQ sauce instead of tomato paste for a smoky twist.

Incorporate fresh herbs like parsley or cilantro for brightness.

Bake instead of pan-frying for a lower-oil option.

storage/reheating

Store leftover patties in an airtight container in the fridge for up to 4 days.For freezing, separate patties with parchment paper and store in a freezer-safe container for up to 2 months.Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until heated through

FAQs

What keeps this vegan burger from falling apart?

The combination of flax egg, oats, and breadcrumbs acts as a binder to help it hold together.

Can I grill these burgers?

Yes, but chill them first for at least 30 minutes and use a grill mat or foil to prevent sticking.

Can I bake instead of fry?

Absolutely. Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.

Do I need a food processor?

No, you can mash and mix everything by hand.

Can I make this gluten-free?

Yes, use gluten-free oats and breadcrumbs, and ensure your soy sauce is tamari or gluten-free.

Can I use canned beans?

Yes, just make sure they’re well-drained and slightly dried with a towel.

What kind of bun should I use?

Any vegan-friendly bun will work—brioche-style, whole wheat, or gluten-free.

Can I make these spicy?

Add chopped jalapeños or a dash of hot sauce to the mixture.

Can I prepare the mix ahead of time?

Yes, the mixture can be made up to 24 hours in advance and stored in the fridge.

Is this recipe kid-friendly?

Yes, just adjust seasoning and spice level to suit their taste.

Conclusion

This homemade vegan burger is proof that plant-based patties can be both sturdy and delicious. Whether you’re grilling out or making a quick weeknight dinner, these burgers deliver on flavor, texture, and satisfaction—without falling apart. Give them a try and enjoy a burger that even non-vegans will love.