Santa Fe Black Bean Burger (Vegan)

head on view of plated santa fe vegan black burger.

5 from 13 reviews

Easy to make, these hearty Mexican-inspired vegan black bean burgers are spicy and delicious as can be. They can stand alone topped with salsa and avocado, or serve them with a nice salad or placed on a bed of quinoa if you don’t want to make it a burger.


  • 1 can (14 oz) organic black beans (about 1.5 cups), drained and rinsed
  • 1/4 cup oats (rolled or quick)
  • 1/4 cup flax meal or flour of choice (see notes)
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne or chipotle powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pink salt
  • 1/4 cup chunky salsa or pico de gallo, give or take
  • 1 tablespoon olive oil, for pan-frying
  • cornmeal, for dusting (I used coarse grind) (optional)


Mash black beans: In a medium-size bowl, mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like.

Make patty mixture: Add oats, flour, spices, salt, and salsa, mix again, feel free to use your hands if you like to. If the mixture is too wet, add more flax meal/flour to the mix, but really it should be ok. Taste for flavor.

Shape patties: Divide the mixture and shape your patties into whatever size you like. I like to make 2 jumbo-sized burger patties, but you can make 3 – 4 smaller ones. Give a light dusting of cornmeal if you have it. It will give a nice crunch, flavor and cook up crispy.

Cook on the stovetop, oven, or grill:

  • Stovetop: Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 minutes on each side. It’s ok if the cornmeal gets a little crispy. Trust me, it’s delicious!
  • Oven (oil-free): Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Place patties on a baking sheet, place in the oven on the center rack, and bake for 10 – 15 minutes, flip and repeat.

Serve with your choice of accompaniments such as red onion slices, leafy greens, salsa, or Vegan Mayo. Add some mashed avocado as a spread or sliced avocado if you prefer. Or serve on a bed of leafy greens. 

Makes 2 jumbo-sized patties or 3 – 4 smaller ones.


Flour can be all-purpose, whole wheat, oat, rice, gluten-free flour blend, or almond flour.

You can easily make extras and refrigerate them for snacking, lunches, or dinners.

Store: Patties can be stored cooked or uncooked in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before heating.

Food processor instructions: Add the beans to the bowl of your processor and give a few pulses, careful not to over-process. Add the remaining ingredients and pulse until just combined, leaving it a little chunky.