This burger combines two cans’ worth of black beans with crumbled Beyond Meat patties, breadcrumbs, and a flaxseed binder into four sturdy patties that cook in about 15 minutes. The honest reason to make it: the patties hold together well, reheat cleanly, and taste better the next day — which makes them genuinely useful beyond a single dinner. Total time is 35 minutes, and the recipe scales easily.
The technique that matters
The mash is everything. You want the black beans mostly broken down into a thick paste, but not completely smooth — leaving maybe a quarter of the beans whole gives the patties structure and keeps them from turning dense. When you crumble the Beyond Meat in, work it through the mixture evenly so every patty gets a consistent ratio of both proteins. Then comes the part most people skip: let the formed patties rest for five minutes before they hit the pan. That short rest lets the flaxseed binder firm up slightly, which means the patties stay together when you flip them instead of cracking at the edge.
Mistakes to avoid
- Skipping the drain on the beans. Even after rinsing, canned black beans hold moisture. Pat them with a paper towel before mashing. Wet beans make wet patties that won’t brown properly.
- Forming patties that are too thick. Keep each patty to about ¾ inch thick. Thicker ones stay raw in the center before the outside browns, and thinner ones dry out fast.
- Pressing down on the patties while they cook. It forces moisture out and breaks the crust you’re trying to build. Set them in the pan and leave them alone until the bottom is visibly browned — about 4 to 5 minutes per side.
- Using a cold pan. The oil should shimmer before the patties go in. A cold start means the patties absorb oil and steam rather than sear, and you lose the crust entirely.
- Overmixing the patty base. Once everything is combined, stop. Working the mixture too long breaks down the remaining whole beans and makes the texture gummy.
Shopping notes
Beyond Meat burger patties are sold in two-packs in the refrigerated section of most large grocery stores — two patties is exactly what this recipe needs, so one standard package works. If your store is out, any refrigerated plant-based burger patty (Impossible, Simple Truth, etc.) crumbles and binds the same way here. For breadcrumbs, whole grain adds a little more structure than plain white, but either works. Ground flaxseeds are usually in the baking or natural foods aisle; pre-ground is fine and saves a step. Skip the garnish lettuce if you’re prepping these for the week — not worth the extra dish when you’ll be reheating anyway.
Make-ahead notes
Cooked patties keep in an airtight container in the fridge for up to four days and actually firm up overnight, making them easier to reheat without falling apart. To freeze, place cooled patties in a single layer on a baking sheet for one hour, then transfer to a zip-top bag with parchment between each patty — they’ll keep for up to two months. Reheat from the fridge in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 375°F oven for about 10 minutes. From frozen, add 5 minutes to the oven time. The microwave works in a pinch but softens the crust, so use it only if you’re short on time. Uncooked formed patties can also be refrigerated overnight before cooking, which is a useful option if you want to prep ahead for a cookout.
Savory Black Bean & Beyond Meat Vegan Burger
Equipment
- 1 Mixing bowl
- 1 Non-stick skillet
- 1 Spatula
Ingredients
Burger Ingredients
- 1 can black beans rinsed and drained
- 2 patties Beyond Meat burger patties
- ½ cup breadcrumbs preferably whole grain
- 1 tablespoon ground flaxseeds mixed with 3 tablespoons of water
- 2 tablespoons olive oil for cooking
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Accompaniments
- 4 medium hamburger buns whole-grain or gluten-free, if needed
- 4 leaves lettuce for garnishing
- 1 medium tomatoes sliced
- ¼ cup Vegan mayo or preferred sauce
Instructions
- Begin by preparing the flaxseed mixture by combining the ground flaxseeds with 3 tablespoons of water. Set aside to thicken as a binding agent.
- In a mixing bowl, mash the black beans until they form a thick paste, leaving only a few whole beans for texture.
- Crumble the Beyond Meat burger patties into the black bean mixture. Add in the breadcrumbs, flaxseed mixture, smoked paprika, garlic powder, cumin, salt, and pepper. Mix until fully combined.
- Divide the mixture into four equal parts and form circular patties with your hands. Make sure each patty is compact and even.
- Heat the olive oil in a non-stick skillet over medium heat (about 180°C or 350°F). Place the patties in the skillet and cook each side for about 6-7 minutes, or until they are crispy and golden brown.
- Toast the hamburger buns lightly in a pan or toaster.
- Assemble the burgers by placing the patties on the buns and adding lettuce, sliced tomatoes, and a dollop of vegan mayo or sauce.
Notes
Nutrition
Frequently asked questions
Can I make these patties without Beyond Meat?
Yes — double the black beans to two cans and add two tablespoons of soy sauce or tamari for extra savory depth. The texture will be softer and more bean-forward, so chill the formed patties for 20 minutes before cooking to help them hold together.
Can I cook these on an outdoor grill instead of a skillet?
You can, but they need support — use a well-oiled cast iron grill pan or a sheet of foil on the grate. Direct grill grates tend to break these patties apart when you flip them because the mixture is softer than a pure Beyond Meat patty.
How do I keep the patties from falling apart when I flip them?
Make sure the flaxseed mixture has thickened fully before you add it — it needs at least 5 minutes to gel. Also, only flip once, and use a wide spatula so the whole patty is supported during the turn.
Is this recipe gluten-free?
Not as written, because standard breadcrumbs and Beyond Meat patties both contain gluten. Use certified gluten-free breadcrumbs and check your specific plant-based patty brand’s label, since formulations vary.
Can I mix and freeze the raw patties instead of cooking them first?
Yes — form the patties, freeze them on a baking sheet until solid, then bag them with parchment between each one. Cook from frozen in a covered skillet over medium-low heat for about 6 to 7 minutes per side, adding a splash of water and covering with a lid to help the center cook through.
What to cook next
- BBQ Jackfruit Sliders
- BBQ Mushroom Beetroot Burgers
- Crispy Bean and Corn Tostadas
- Smoky BBQ Jackfruit Tacos