A Homemade Vegan Burger Recipe That Actually Holds Together
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There are a lot of veggie burger recipes out there, and many of them sound great on paper. But once you get to the pan or grill, things fall apart, literally. This homemade vegan burger recipe is one that holds its shape, has a satisfying texture, and comes together with simple, wholesome ingredients.
It’s made with black beans, oats, and spices, and gets its structure from vital wheat gluten. The result is a plant-based burger that feels hearty and flavorful, with just enough chew to make it really enjoyable in a bun or wrapped in lettuce.
What Makes This Homemade Vegan Burger Recipe Work
The real strength of this burger is in how it balances moisture, texture, and protein. Black beans give it a hearty base, along with some fiber and plant-based protein. Oats help absorb excess moisture so the patty holds together without becoming dry.
Vital wheat gluten does two important things. First, it’s the primary source of protein in the recipe, giving the burger a solid nutritional backbone. Second, when mixed and kneaded, it becomes stretchy and elastic, which helps the patty keep its shape during cooking. This gives the burger that firm, satisfying bite that’s often missing in softer veggie patties.
Then there’s the flavor. Garlic, onion, tomato paste, miso, and smoked paprika layer in a deep savory taste that makes this feel like more than just a bean-based patty. Perfect for the 4th of July, BBQ’s and all year round!
A Closer Look at the Ingredients
This vegan veggie burger with black beans leans on ingredients you might already have in your pantry. Here’s why they matter:
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Black beans: Provide texture, plant-based protein, and fiber. They also help the patty hold moisture.
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Rolled oats: Absorb moisture and act as a binder. Quick oats work just as well.
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Vital wheat gluten: The ingredient that gives this burger its structure. Just a small amount makes a big difference.
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Tomato paste and miso: Add concentrated savory flavor and umami.
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Aromatics and spices: Garlic, onion, cumin, smoked paprika, and thyme add depth and a subtle smokiness.
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Nutritional yeast: Brings a subtle nutty, cheesy flavor and boosts the umami.
If you enjoy making your own burgers from scratch, where you have full control over the ingredients and can adjust everything to suit your taste, this is a great one to keep in your rotation. It’s a healthier and more budget-friendly alternative to many store-bought options, with a satisfying texture and rich flavor that comes from real, plant-based ingredients. It’s a satisfying vegan burger that doesn’t fall apart!
Ingredients for This Homemade Vegan Burger Recipe
You’ll love how these vegan bean burgers don’t fall apart!
Sautéed aromatics:
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1 tablespoon olive oil
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1 small onion, finely diced (any variety works)
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon dried thyme
Burger base:
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1½ cups cooked black beans (or canned, rinsed and drained)
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2 tablespoons tomato paste
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1 tablespoon white or yellow miso paste
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1 tablespoon soy sauce or tamari
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2 tablespoons nutritional yeast
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½ cup rolled oats (quick oats are fine too)
The Binder:
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¾ cup vital wheat gluten
Optional flavor boost:
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1 tablespoon finely chopped sun-dried tomatoes or
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1 teaspoon mushroom powder
Instructions How to Make This Vegan Burger That Doesn’t Fall Apart
Step 1: Sauté the Aromatics
Heat a skillet over medium and add the olive oil. Once warm, add the diced onion and cook for about 3 minutes until it starts to soften. Then stir in the garlic, smoked paprika, cumin, and thyme. Continue cooking for another 2 to 3 minutes, stirring occasionally, until everything is fragrant and the onion is tender. Remove from heat and let cool slightly.
Step 2: Mix the Base
In a large mixing bowl, add the black beans. Mash about three-quarters of them with a fork or potato masher so you still have some texture. Stir in the sautéed aromatics, followed by the tomato paste, miso paste, soy sauce or tamari, nutritional yeast, and oats. Mix until everything is evenly combined.
Step 3: Add the Binder and Knead
Add the vital wheat gluten to the bowl and mix it in. At first, the mixture might look a bit dry or crumbly. That’s completely normal. Once you get in there with your hands and start kneading, it should come together into a firm, slightly stretchy dough. Knead for about 2 to 3 minutes until it feels elastic and holds together well.
You’re looking for a texture that sticks together easily and feels slightly springy. If the mixture feels too wet or sticky, sprinkle in a little more vital wheat gluten, one tablespoon at a time. If it’s too dry and not holding its shape, add a small splash of water or soy sauce until it balances out.
Optional: Mix in the sun-dried tomatoes or mushroom powder at this stage for an extra hit of umami.
Step 4: Shape and Cook
Divide the mixture into four equal parts and shape each one into a patty.
Cooking Options for Your Homemade Vegan Burger Recipe
Skillet or grill:
Lightly brush the patties with oil. Cook over medium heat for 5 to 6 minutes on one side. Flip, then cover the skillet loosely with a lid and cook for another 5 to 6 minutes, until browned and cooked through.
Oven:
Place the patties on a lined baking sheet. Bake at 375°F (190°C) for 25 minutes, flipping halfway through.
Air fryer:
Cook at 375°F (190°C) for 15 minutes, flipping once halfway, until the edges are crisp and golden.
How to Serve Homemade Vegan Black Bean Burgers
- This black bean burger is so versatile. Serve it on a toasted bun or in a lettuce wrap. Some good topping ideas include avocado, grilled onions, mustard, pickles, BBQ sauce or a smoky vegan mayo. On the side, go with roasted sweet potatoes, baked fries, or a simple slaw for crunch.
Storage Tips
- You can make these vegan burger with black beans ahead and freeze them. Shape the patties and wrap each one in parchment or foil, then store in an airtight container or bag. They can be cooked straight from frozen or thawed in the fridge overnight.
- Cooked patties will keep in the fridge for 4 to 5 days. To reheat, warm in a skillet or oven until heated through.
Flavor Variations for This Easy Vegan Black Bean Burger Recipe
This easy vegan black bean burger recipe is a great base for trying out different spice combinations. Here are a few ways to switch things up depending on the flavor you’re craving:
Smoky Chipotle
- Add 1 teaspoon chipotle powder or smoked chili flakes
- Swap cumin for a pinch of ground coriander
- Optional: stir in a spoonful of adobo sauce from canned chipotles
Mediterranean-Inspired
- Use 1 teaspoon dried oregano and ½ teaspoon ground fennel
- Add a squeeze of lemon juice and chopped sun-dried tomatoes
- Optional: toss in a handful of chopped parsley or basil
Indian-Inspired
- Add 1 teaspoon garam masala or curry powder
- Include a pinch of turmeric and a dash of cayenne
- Optional: mix in chopped cilantro and a bit of grated ginger
BBQ-Style
- Replace smoked paprika with 1 teaspoon barbecue spice blend
- Add 1 teaspoon maple syrup or molasses for a hint of sweetness
- Optional: mix in finely chopped pickles or a dash of apple cider vinegar
Umami-Rich
- Add 1 teaspoon mushroom powder or ground porcini
- Stir in 1 tablespoon nutritional yeast (in addition to what’s already there)
- Optional: a few drops of vegan Worcestershire or liquid smoke
Common Questions About This Homemade Vegan Burger Recipe
- Can I make this vegan burger with black beans soy-free?
Yes. Use a soy-free tamari or coconut aminos in place of soy sauce. For the miso, chickpea miso is a great alternative to the traditional soy-based kind. - Can I bake and then freeze them?
Yes. Let the patties cool completely after baking, then store in an airtight container or freezer-safe bag. Reheat in a skillet or oven until warmed through. - Why use oats instead of breadcrumbs?
Oats are a whole grain that help absorb moisture while keeping the texture soft but structured. They’re also more nutrient-dense than most breadcrumbs and tend to be easier to keep on hand. - Can I make this a gluten-free vegan burger?
It’s possible, but the texture will be different. Vital wheat gluten is what gives the patty its chew and helps it hold together. For a gluten-free version, you can try replacing it with ½ cup chickpea flour plus 2 tablespoons ground flax mixed with 3 tablespoons water. The result will be softer and more delicate, so handle gently during cooking. - How much protein is in each patty?
Each patty contains about 20 to 22 grams of protein, mostly from the vital wheat gluten and black beans. If you serve it on a whole grain bun with toppings like avocado, pickles, mustard, and maybe a slice of vegan cheese, you’re looking at around 25 to 30 grams of protein per burger, depending on the brand and additions. That makes it a pretty solid plant-based meal.
A Homemade Vegan Black Bean Burger Recipe You’ll Want to Make Again
This plant-based burger is a reliable go-to when you want something healthy, satisfying, and simple to prepare. It holds together well, has great flavor, and doesn’t require any complicated techniques. If you’ve been looking for vegan burger patties that are easy to make and delivers on both texture and taste, this one is a solid choice to keep in your rotation.
More Sandwich and Burger Recipes to Try
If you’re into homemade vegan sandwiches and burgers, here are a few more favorites worth checking out:
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Tender Vegan Lemon “Chicken” Sandwich — Bright, tangy, and packed with flavor
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Creamy Chickpea and Avocado Sandwich — Quick, easy, and perfect for lunch
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Good Morning Sunshine Tempeh Breakfast Sandwich — A savory, satisfying way to start the day
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Vegan BBQ Lentil Sloppy Joes — Smoky, tangy, and nostalgic in the best way
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Hearts of Palm Hoagie — A crunchy, refreshing sandwich with big deli vibes
- 20 Awesome Vegan Sandwich Recipes – A collection of your favorite sandwiches
Homemade Vegan Burger Recipe
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small onion finely diced (about 100 g)
- 3 cloves garlic minced
- 1 teaspoon smoked paprika 2 g
- 1 teaspoon ground cumin 2 g
- ½ teaspoon dried thyme 0.5 g
- 1½ cups cooked black beans or 1 can rinsed and drained (255 g)
- 2 tablespoons tomato paste 30 g
- 1 tablespoon white or yellow miso paste 18 g
- 1 tablespoon soy sauce or tamari 15 ml
- 2 tablespoons nutritional yeast 10 g
- ½ cup rolled oats 50 g
- ¾ cup vital wheat gluten 90 g
- Optional: 1 tablespoon chopped sun-dried tomatoes 6 g or 1 teaspoon mushroom powder (2 g)
Instructions
- Heat a skillet over medium heat and add the olive oil.1 tablespoon olive oil
- Add the diced onion and cook for about 3 minutes, until it begins to soften.1 small onion
- Stir in the garlic, smoked paprika, cumin, and thyme. Cook for another 2 to 3 minutes, stirring occasionally, until the onion is tender and fragrant. Remove from heat and let cool slightly.3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried thyme
- In a large mixing bowl, add the black beans. Mash about three-quarters of them with a fork or potato masher, leaving some texture.1½ cups cooked black beans or 1 can
- Add the sautéed aromatics, tomato paste, miso paste, soy sauce or tamari, nutritional yeast, and oats. Mix well.2 tablespoons tomato paste, 1 tablespoon white or yellow miso paste, 1 tablespoon soy sauce or tamari, 2 tablespoons nutritional yeast, ½ cup rolled oats
- Add the vital wheat gluten. Mix to combine, then knead the mixture with your hands for 2 to 3 minutes. It may seem dry at first, but it will start to come together as you knead.¾ cup vital wheat gluten
- After kneading, if the mixture still feels too dry and crumbly, add a small splash of water or soy sauce. If it’s too wet or sticky, sprinkle in more vital wheat gluten, 1 tablespoon at a time.
- Optional: Mix in chopped sun-dried tomatoes or mushroom powder for extra umami.Optional: 1 tablespoon chopped sun-dried tomatoes
- Divide the mixture into 4 equal portions and shape into patties.
Choose your cooking method:
- Skillet or grill: Lightly oil patties and cook over medium heat for 5 to 6 minutes per side. After flipping, cover the skillet loosely with a lid to help cook through.
- Oven: Place on a lined baking sheet and bake at 375°F (190°C) for 25 minutes, flipping halfway.
- Air fryer: Cook at 375°F (190°C) for 15 minutes, flipping halfway, until crisp and golden.
Notes
- Vital wheat gluten needs time to hydrate. The mixture may look dry at first, but resist adding liquid too soon. Knead for 2 to 3 minutes before adjusting.
- Texture matters. The patties should feel elastic and slightly springy after kneading. If too dry, add a small splash of water or soy sauce. If too wet, add more vital wheat gluten, one tablespoon at a time.
- Make-ahead friendly. Uncooked patties can be shaped, wrapped, and frozen. Cook directly from frozen or thaw in the fridge before cooking.
- Cooking tip: If pan-frying, cover the skillet with a lid after flipping to help the patties cook through evenly.
- Customizable: Try different spice blends or mix-ins like chopped walnuts, chipotle powder, or fresh herbs for variety.
- Not gluten-free. This recipe relies on vital wheat gluten for texture and structure. Gluten-free alternatives will produce a much softer, more delicate patty.
