Family-Friendly Vegan Recipes / Vegan Mains

BBQ Vegan Black Bean Burger

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Last updated on August 12th, 2020 at 04:42 pm

I’m just going to say it. This BBQ Vegan Black Bean Burger is the business. I’ve eaten and cooked a serious amount of veggie burgers but this one is the BOSS. If you are looking for an easy vegan burger even your meat-loving friends will love, you’ve found it. Let’s dig in. Start now and we can get dinner on the table in 25-minutes.

Image shot from the front of 3 BBQ vegan black bean burgers on a wooden board with parchment payment on top. The front centre burger is in focus and has its top burger bun set aside to show the burger, BBQ sauce and fried onions on top.

Like most parents my 6 year-old is my biggest food critic. She eats pretty well these days but if she doesn’t like something there’s no bribery in the world that will get her to eat it. It’s a simple arrangement, I make tasty kid-friendly food and she eats. I don’t, she doesn’t.

The last time I tested this burger she said, “…I could eat this burger every night.” And the angels wept.

Close-up front image of a BBQ vegan black bean burger sitting on a wooden board set off-centre of the frame so we see three-quarters of the burger super close up. The burger has mustard, lettuce, a Pattie, BBQ sauce and fried red onion on a seeded bun.

If you feel like a veggie-style vegan burger you could try my Crispy Quinoa Cauliflower Burger recipe, my Vegan Portobello Mushroom Burger with Wasabi Sprouts or my Vegan Kimchi Crispy Mushroom Burgers.  They are all really delicious. If, however, you are after a juicy, almost meaty burger, then this vegan black bean burger is for you.

This BBQ Vegan Black Burgers is:

  • healthy
  • easy to make
  • satisfying
  • hearty
  • protein-packed
  • juicy
  • vegan
  • not crumbly!
  • not mushy!
  • super yum.

Overhead image of a food processor with the ingredients for BBQ vegan black bean burgers inside with the beans and lentils on top.

How to make the BOSS BBQ black bean burger

Making these burgers is a no-brainer.

All that’s needed is a little roasting and then add the ingredients IN THE ORDER LISTED to make a gorgeously textured, juicy, completely satisfying vegan black bean burger. Don’t go rogue on me, follow the list.

The order the ingredients are added is the trick to these burgers. I’ve thrown them in all willy-nilly and while the flavour was the same, the texture was off.

Here’s how it goes:

First, you roast the mushrooms for around 10-12 minutes to begin the process of getting flavour in to the burger. Next, smash the black beans in a bowl just a little. Then, you make a “meal” from half the oatmeal in the processor.  Next add and pulse the roasted mushrooms and raw onion.  THEN go in with the gorgeous spices (the rosemary just sings in this burger) and the remaining ingredients with the beans and lentils going in LAST.

Overhead image of the spices for BBQ vegan black bean burgers in round pinch bowls on a rustic meal round tray

After pulsing for a quick minute the mixture will be slightly wet but still have texture. The texture is the gold.

Close-up overhead image a woman's hands holding a large bowl of the vegan black bean burger mixture consistency after processing.

Now you can go ahead and grill them up straight away or pop them in the fridge to firm up some more. Either works. Grill them on the BBQ or simply in a skillet and serve on a burger bun with your favourite toppings.

Front on image of a BBQ Vegan Black Bean Burger sitting on a rustic wooden board with two burgers in the background

As a wise six year-old once said, “I could eat this burger every night.” Full-bodied, juicy and so freaking satisfying I am going to have to agree with my little one on this. These vegan black bean burgers are the BOSS.


Can I freeze the burger patties?

Yes! The uncooked patties (before grilling) freeze really well.  Simply make the patties and line a freezer proof container with baking paper. Place a layer of the uncooked patties on the paper and place another sheet of paper on top. Lay another layer of patties gently  down and repeat until you’ve used all your patties.

Seal the container and write the name of the recipe and the date made on a label and attach. Pop the burgers in the freezer for up to 3 months. To thaw, remove the patties from the freezer and either leave them on the counter for a few hours or thaw them in the fridge for around 24 hours. Grill when thawed.

Enjoy, x.

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If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.

Black bean burgers in buns sitting on top of a wooden table

BBQ Vegan Black Bean Burger

A juicy and flavourful BBQ vegan black bean burger that comes together in minutes and grills up to a hearty and satisfying burger.
5 from 4 votes
Print Pin Rate
Course: Burgers | Mains
Cuisine: American | Vegan
Keyword: black bean burger
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 10
Calories: 99kcal
Author: Amanda Logan


  • 2-3 Portobello mushrooms 160 grams
  • 170 grams black beans 1 x 420 (15 oz) can, drained
  • 1 cup rolled oats divided in to 2 x 1/2 cups
  • 1/2 red onion peeled and roughly chopped
  • 1/4 cup nutritional yeast
  • 1 tbsp dried rosemary
  • 2 tsp garlc powder
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp chilli flakes optional
  • 2 tbsp BBQ sauce
  • 1 tbsp soy sauce
  • 1 tbsp tapioca starch or psyllium husk
  • 1 cup cooked lentils drained


  • Preheat oven to 180 degrees C (356 F) and line a oven tray.
  • Place the Portobello mushrooms, whole, on the lined tray and drizzle with a little olive oil and a pinch of sea salt. Pop in the oven to roast for around 12 minutes.
  • Remove from the oven to cool.
  • Add the drained black beans to a large bowl and mash them with a fork to break some of the beans up. This should only take about 10 to 15 seconds. Don't go overboard.
  • Next, place a 1/2 cup of the rolled oats in to a food processor and pulse for around 10 seconds or until the oats resemble a rough meal.
  • Roughly chop the cooked mushrooms and add them to the processor with the red onion and pulse again two or three times.
  • Add the remaining whole oats, the nutritional yeast, the rosemary, garlic powder, salt, pepper, chilli flakes, BBQ sauce, soy sauce, tapioca, cooked lentils and mashed black beans to the processor. Pulse together until the mixture comes together - you may need to stop occasionally to scrape down the sides and stir the mixture a little. When ready the mixture will be wet but firm enough to bring together in to a pattie. See the picture above for reference.
  • Remove the blade from the processor and line a large tray with greaseproof paper. Take a portion of the burger mixture, enough to fit in to the white of your palm, and shape it in to a patty. Place the finished patty on the lined tray and continue with the remaining mixture. I rinse my hands every so often - the mixture is a little wet and rinsing your hands just makes the process easier.
  • The patties are fine to go on the pan now or you can cover them and pop them in the fridge to further firm up.
  • To cook the burgers, heat a glug (around 1 tablespoon) of olive oil on a skillet or frypan over medium heat. When hot add 3 or 4 of the burgers to the pan depending on your pan size. Cook the burgers on one side for 3-4 minutes or until the bottom is seared well before flipping it over to cook on the other side. Press the burgers gently with a spatula to flatten a little. Turn down the heat to low-medium and cook the other side for another 3-4 minutes. Repeat with the remaining burgers.
  • Serve on a burger bun with your favourite condiments. I love mustard, fresh lettuce, BBQ sauce and onion.
  • The burgers will keep for 3 to 4 days in the fridge in a sealed container or freeze for up to 2 months. If you are stacking the burgers to store, place a sheet of grease-proof paper between each layer so the burgers don't stick together.


Add the ingredients to the processor in the order listed to ensure a well texture burger. 


Calories: 99kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 374mg | Potassium: 273mg | Fiber: 5g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Image shot from the front of 3 BBQ vegan black bean burgers on a wooden board with parchment payment on to

Front on image of a BBQ Vegan Black Bean Burger sitting on a rustic wooden board with two burgers in the background. Title text overlay in white.

A close up of three black bean burgers sitting on top of a table

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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March 20, 2020 2:48 am

Thank you for this amazing sounding recipe. Quickie q for you…could I leave out the nutritional yeast or replace it with something else lest the burger be too moist without it? My daughter has Crohn’s disease and nutritional yeast must be avoided for those who have Crohn’s disease. Thank you, Amanda!

February 9, 2020 11:30 pm

5 stars
We made these for a vegetarian friend on the weekend.

7/8 people LOVED them, the only one who didn’t like them was fussy miss 4 who I didn’t eat anything including the bun!!

We are all carnivores with the exception of one vego so for everyone to love them so much was a huge success, our kids even said they would choose them over a beef burger which is a pretty massive statement in our house. We had left overs cold the next day with an avocado and tomato salsa – delicious!!

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