Black Bean Edamame Burgers (Easy & High-Protein)

🔍 Quick Look: Edamame Black Bean Burger

• ⏱️ Prep Time: 10 minutes
• 👥 Servings: 4 to 5
• 📊 Calories: ~300 kcal (based on nutrition panel)
• 👩🏽‍🍳 Flavor Profile: Savory, smoky, hearty, umami-rich
• 💪🏼 Nutrition: 20 grams of protein, 14 grams of fiber, ~100 mg magnesium
• ⭐ Difficulty: Easy - This recipe requires just one food processor and a few pantry staples. The mixture comes together in minutes.

👩🏽‍⚕️ Dietitian's Note

These burgers combine beans, edamame, and whole grain oats for a satisfying balance of plant protein, fiber, and complex carbohydrates. The combination of black beans and edamame provides a broader range of amino acids than either ingredient alone, while the oats help support fullness and gut health.

Unlike many store-bought veggie burgers, these are made with recognizable whole-food ingredients and contain no isolated protein powders or highly processed fillers.

Why You'll Love This Recipe:

These Black Bean Edamame Burgers are packed with wholesome ingredients and come together with minimal effort.

• High in plant protein from black beans and edamame
• Rich in fiber for gut health and fullness
• Made with simple pantry ingredients
• Egg-free and dairy-free
• Great for meal prep
• Bake or pan-fry
• No complicated steps

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

• Black beans form the base of these burgers and add fiber, plant protein, and a hearty texture. Be sure to drain and rinse them well before using.
• Edamame adds protein, texture, and helps the burgers hold together. I recommend simmering frozen shelled edamame for 5 minutes before draining and using.
• Rolled oats act as the binder in this recipe. Pulsing them into a coarse flour helps absorb moisture while keeping the burgers tender.
• Sun-dried tomatoes add concentrated savory-sweet flavor and umami. Use dry-packed sun-dried tomatoes or rinse oil-packed tomatoes dry before chopping.
• White miso adds depth and umami without overpowering the other ingredients.
• Nutritional yeast adds a subtle cheesy flavor and additional savory notes.
• Stoneground or Dijon mustard brightens the flavor and helps balance the richness of the beans and edamame.
• Date or maple syrup balances the acidity of the tomatoes and mustard.
• Fresh herbs add brightness and freshness. Use whichever you prefer.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

• Black beans: Use pinto beans or kidney beans instead.
• Edamame: Substitute green peas, though the texture will be softer.
• Rolled oats: Use quick oats or certified gluten-free oats if needed.
• Sun-dried tomatoes: Replace with finely chopped roasted red peppers for a milder flavor. Pat them dry before using.
• White miso: Use chickpea miso or omit if unavailable.
• Nutritional yeast: Omit or replace with 1 tablespoon hemp hearts.
• Dijon mustard: Use whole grain mustard or yellow mustard.
• Date syrup: Substitute maple syrup.
• Parsley or cilantro: Use fresh basil, dill, or chives.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

• Store cooked burgers in an airtight container in the refrigerator for up to 5 days.
• To freeze, place cooled patties in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Freeze for up to 3 months.
• Reheat in a skillet, oven, or air fryer until warmed through.

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My vegan easy 6-ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. 

These vegan Quinoa Black Bean Burgers are easy, healthy, and packed with protein and iron.

⚖️ Convert the Recipe to Metric (g & mL)

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