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+ servings
Vegan Banh Mi Black Bean Burgers
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Super easy and flavorful vegan and gluten free black bean burgers, baked all at once on a sheet pan and topped with quick pickled veggies and spicy vegan mayo!

Course: Main Course
Servings: 6 Burgers
Author: Lauren Hartmann
Quick Pickled Veggies
  • 1/4 C. Carrots, shredded
  • 1/4 C. Red onion, sliced
  • 1/4 C. Cucumber, sliced
  • 1 Jalapeno, sliced
  • 2/3 C. Apple cider vinegar
  • 1 Tbsp. Cane sugar
  • 1 1/2 tsp. Salt
  • 1/4 tsp. Coriander
Black Bean Burgers
  • 15 oz. Can Black beans, drained and rinsed
  • 1/4 a Red onion
  • 3 Cloves Garlic
  • 1 C. Rolled oats, gluten free
  • 2 Tbsp. Cilantro
  • 1 tsp. Salt
  • 1/4 tsp. Black pepper
  • 2 Tbsp. Flax meal
  • 3 Tbsp. Water
Spicy Vegan Mayo
  • 1/3 C. Vegan mayo
  • 2 tsp. Sriracha
For the Burgers
  • 6 Hamburger Buns, vegan (and gluten free if you want)
  • Extra cilantro for topping
  1. Make the quick pickles first. Add all the veggies to a bowl. Taking the seeds out of the jalapeno. Now pour the vinegar on top and add the seasonings. Stir to dissolve the salt and sugar. Make sure all the veggies are covered by the vinegar. Let sit until ready to use.

  2. Now make the burgers. Preheat the oven to 375 degrees. 

  3. In a food processor, add the onion, garlic, oats, salt, pepper and cilantro. Pulse for a second to start to break down. 

  4. Now make a flax egg by adding the flax and water together in a small bowl. Stir and let sit for a minute to thicken. Now add the flax egg to the food processor. Process the veggies, oats and flax egg for a few seconds scraping down as needed until the mixture is fine and paste like. 

  5. Now add the drained and rinsed black beans to the processor and pulse until the black beans are broken down and fully incorporated, but still have a little texture. 

  6. Line a baking sheet with parchment paper and spray with non stick spray. Using an ice cream scoop or large spoon, scoop large balls of the black bean burger mixture on to the baking sheet. Now flatten out with your hand into a round patty. Repeat until you have made all the burgers. You should get six burgers.

  7. Spray the tops of the burgers with more non stick spray. Now bake at 375 degrees for 10 minutes, flip the burgers over and bake for another 8-10 minutes until they are nice and firm.

  8. While the burgers are baking, make the spicy mayo by whisking together the vegan mayo and sriracha in a small bowl.

  9. Assemble; once the burgers are done, put a little spicy mayo on a bun, then a burger, then pickled veggies, then cilantro and a little more spicy mayo. Serve immediately!

Recipe Notes

The black bean burger mixture will be a little sticky and very moist. No worries! If you scoop on to the parchment paper, they won't stick and if they stick to your hands while pressing down, just wet your hands a little.