15-Minute Vegan Black Bean Burgers (Gluten-Free & High Protein!) | picklesnhoney.com #vegan #glutenfree #blackbean #burger #lunch #dinner #recipe

15-Minute Vegan Black Bean Burgers

15-Minute Vegan Black Bean Burgers (Gluten-Free & High Protein!) | picklesnhoney.com #vegan #glutenfree #blackbean #burger #lunch #dinner #recipe

I’m a big believer that everyone needs a few really easy and healthy meals in their recipe repertoire. Recipes you can turn to when life gets extra busy, your fridge gets extra sparse, and you’d rather be curled up on the couch watching Catastrophe (or Silicon Valley—there’s so much good TV!) and eating coconut milk ice cream straight out of the container. This gluten-free and vegan black bean burger recipe is perfect for those days because it’s made from 6 simple, good-for-you ingredients and it only takes 15 minutes to prepare.

15-Minute Vegan Black Bean Burgers (Gluten-Free & High Protein!) | picklesnhoney.com #vegan #glutenfree #blackbean #burger #lunch #dinner #recipe

Like a lot of the recipes I share, this one was inspired by Aaron, who tossed a couple packages of pre-made veggie burgers into our grocery cart one week…and the next week…and the next. It became a habit and while the ingredients could have been a lot worse, they could have been better (and less expensive) too. Around the time I decided to make more of our weekly staples from scratch (cashew cheese, non-dairy yogurt, granola, etc), I also started playing around with making our veggie burgers. I knew that if I was going to make them a weekly thing, they needed to be easy, fast, and perhaps most important—a burger we wanted to eat.

In addition to being 6 ingredients and 15 minutes to make, these gluten-free black bean burgers are high in protein and hold their shape really well. There’s no crumbling or falling apart mid-bite, and the flavor isn’t so pronounced that you’re likely to get sick of them in a hurry. They lend themselves to whatever you have on hand—change up the beans, play around with the herbs, or throw in some mix-ins. We served ours with a Chopped Power Green Salad from Terra’s Kitchen, plus some sea salt kettle chips (because balance).

15-Minute Vegan Black Bean Burgers (Gluten-Free & High Protein!) | picklesnhoney.com #vegan #glutenfree #blackbean #burger #lunch #dinner #recipe

For the last few months, we’ve been alternating between vegan black bean burgers and white bean burgers (swap the cilantro for parsley and the lime juice for lemon and you have a completely new meal!). I also keep things interesting by switching up the toppings, with cashew cheese, ketchup, pickles, greens, and avocado being my current top picks. Sometimes a few chips make their way in there too.

15-Minute Vegan Black Bean Burgers (Gluten-Free & High Protein!) | picklesnhoney.com #vegan #glutenfree #blackbean #burger #lunch #dinner #recipe

Thank you to Terra’s Kitchen for sponsoring this post!


15-Minute Vegan Black Bean Burgers

15-Minute Vegan Black Bean Burgers


Serves: 2 large burgers

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

An easy vegan black bean burger recipe made from just 6 simple ingredients. Gluten-free, high protein, and only 15 minutes start to finish!

15-Minute Vegan Black Bean Burgers



For the burgers:

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup chickpea flour
  • 1 tablespoon freshly ground flaxseeds
  • small bunch fresh cilantro, chopped
  • 2 cloves garlic, peeled and chopped
  • juice from 1 lime
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil

For serving (optional):

  • 2 burger buns
  • cashew cheese, ketchup, pickles, greens, sliced avocado

Cuisine: Vegan Servings: 2 large burgers

Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins

An easy vegan black bean burger recipe made from just 6 simple ingredients. Gluten-free, high protein, and only 15 minutes start to finish!


  • Add all of the ingredients except the olive oil to the bowl of a food processor. Pulse until just combined. Taste and add more salt if needed.
  • Heat a large non-stick skillet over medium-high heat. Once heated, coat the pan in the olive oil. Divide the bean mixture into two and form each half into burger patties. Cook the burgers for 4-5 minutes per side, or until browned and heated through. Serve on buns with your favorite toppings.

Notes [2]

We also like this recipe with cannellini beans instead of black beans, parsley instead of cilantro, and lemon juice instead of lime.

To make these gluten-free, serve them on gluten-free buns, lettuce, or in collard green wraps.

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Tiffany says

    I’m in love with these burgers! I’ve never tried black bean burgers before but it looks fantastic.

    1. Thanks, Tiffany! You’re in for a treat with black bean burgers. 🙂

  2. Bethany says

    These burgers look so delicious!! I love black bean burgers!

    1. Thank you, Bethany! Let me know what you think of them if you give them a try. 🙂

  3. Mary says

    I’m planning to make these for Memorial Day weekend. My daughter is vegan and she loves black beans.

  4. Samantha says

    Cashew cheese on a burger! Never thought to try that, but now I definitely will! Yummmm!

    1. When is cashew cheese NOT a good addition, right? 😉

  5. Betty says

    I have a BBQ coming up this Saturday and now I know what I’ll be bringing. 😉 Thanks as always for your fool-proof recipes Amanda!

  6. Jess says

    I made these for dinner last night and my husband, who likes his burgers to be the beef variety, loved them! They were easy and I’ll definitely be making them again. Thanks!

  7. Julie Greenman says

    I made these with cannellini beans because that is what I had on hand and they were delicious! Thank you!

    1. That’s great to hear, Julie! I also really love these burgers with cannellini beans. The texture is so good!

  8. Holly S. says

    Can these be cooked on the grill?

    1. Hi Holly! I haven’t tried cooking these on the grill, but I think that should work. 🙂

  9. barbara says

    Hi Amanda – thank you for your amazing recipes. This one turned out well and my family loved the taste and consistency. One question however, it was an absolute chore to get the food processor to move. It got gunged up and I had to keep scraping it down and it took forever. Wondering if there is a trick to better processing or if it is a factor of the processor used – we have a Breville which is really quite good usually. Would love to hear from you.

    1. Amanda says

      Hi Barbara, Sorry to hear that you had to keep scraping down the sides of your food processor. I have a KitchenAid and haven’t run into this issue…I’m wondering if the beans I used had a bit more water. Next time, I would probably try adding 1/2 tablespoon of water at a time (or even olive oil) just until things get moving a little better. 🙂

      1. barbara says

        Many thanks for your timely response and suggestions, Amanda. Am just about to make another batch. I did forget to mention that I doubled the recipe and so that too no doubt makes a difference as well. I hope to post these to my Instagram next week at #barbiecohen. Check it out!

  10. Colette says

    I do not have chickpea flour on hand. Are there any substitutes I could use?

    1. Amanda says

      I haven’t tried using other flours, but I would expect all-purpose or spelt would work, maybe buckwheat if you’d like to keep the burgers gluten-free?

  11. Elizabeth Wise says

    I’ve tried several bean burger recipes and have always been frustrated by the dryness and taste. These were delicious and so easy to make! I served them with sweet potato fries.

    1. Amanda says

      Thank you for the positive feedback on my recipe, Elizabeth! Pairing with sweet potato fries sounds perfect!

  12. Ginger says

    Hi, delicious flavors! I made a tasty mexican crema burger sauce (greek yogurt, lime, cilantro, cumin, chile powder, garlic powder, s&p) to go with it. *Question…. have you experimented at all with making these bean patties ahead of time? Do they hold for a few days without cooking them or do you think they would dry out?

    1. Amanda says

      Hi Ginger, I haven’t tried prepping the patties ahead of time, but I do think that will work! Just make sure to wrap them well and put them in an airtight container to avoid having them dry out. 🙂


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