High-Protein Bean Burgers

High-Protein, Cholesterol-Lowering Veggie Burgers That Actually Hold Together.

If you're looking for the best bean burger recipe that's high in protein, rich in fiber, and incredibly satisfying, these Black Soybean (or Black Bean) Burgers deserve a spot in your weekly meal prep. Made with pantry staples, they're hearty, smoky, naturally cholesterol-free, and can easily be made with black beans or black soybeans.

Black soybeans burgers in a glass container.

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Whether your goal is lowering LDL cholesterol, building muscle, or simply eating more plants, this recipe checks every box.

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🔍 Quick Look: Bean Veggie Burgers
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🌱 Substitutions
📝 How to Make Bean Burgers with Black Soybeans or Black Beans
✔️ Storage & Meal Prep Tips
🍔 What to serve with bean burgers:
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
High-Protein Bean Burgers Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Bean Veggie Burgers

⏱️ Prep Time: 25 minutes
🎛️ Cook Time: 20 minutes
👥 Servings: 3 (Makes 6 patties, 2 patties per serving)
📊 Calories: ~353 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Smoky, savory, hearty, and umami-rich
💪🏼 Nutrition: 26 grams of protein, 13 grams of fiber
⭐ Difficulty: Easy. These hold together well.

👩🏽‍⚕️ Dietitian's Note

As a dietitian, I love recipes that are both delicious and functional. While these veggie burgers can be made with either black soybeans or black beans, I usually choose black soybeans because they're exceptionally high in protein and naturally contain soy protein and isoflavones, which have been shown to help lower LDL cholesterol. Unlike yellow soybeans, black soybeans also provide anthocyanins-the powerful antioxidants responsible for their deep black color.

Why You'll Love This Recipe:

These bean burgers are light, flavorful, and come together quickly. Plus, these burgers:

Pack 26 grams of plant protein per serving (using black soybeans)
Naturally lower cholesterol
Are rich in fiber for heart and gut health
Are great for weight management
Can be made in an oven or air fryer
Are meal prep and freezer friendly
Can be made with canned black beans or black soybeans

👩🏼‍🌾 Ingredients

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

Rolled oats, black beans, vegan Worcestershire sauce, tomato paste, nutritional yeast, smoked paprika, onion, cumin, and garlic powder.

Black Soybeans or Black Beans: Black soybeans contain substantially more protein than regular black beans while remaining rich in fiber. They create a firmer burger with a wonderfully meaty texture. Canned black beans make an excellent substitute.
Rolled Oats: Ground oats act as a natural binder while adding beta-glucan fiber, a type of soluble fiber known to help lower LDL cholesterol.
Sun-Dried Tomatoes: These add concentrated savory flavor (umami) that makes these burgers taste much richer. Plus, they're rich in the antioxidant lycopene.
Smoked Paprika: This gives the burgers their smoky, grilled flavor without needing a barbecue.

🌱 Substitutions

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

Black soybeans: Substitute 1 (15-ounce) can black beans. The burgers will be slightly softer and lower in protein but still delicious.
Oil-free sun-dried tomatoes: Use oil-packed sun-dried tomatoes (drained well), roasted red peppers (patted dry), or finely chopped mushrooms sautéed until their moisture evaporates.
Rolled oats: Quick oats work well. For gluten-free burgers, use certified gluten-free oats. You can also substitute oat flour (about ½ cup).
Onion: Yellow, white, or sweet onions all work. Shallots are another good option.
Tomato paste: Substitute an equal amount of ketchup (reduce the date syrup slightly) or double-concentrated tomato paste.
Vegan Worcestershire sauce: Substitute tamari or soy sauce plus 1 teaspoon balsamic vinegar, or use coconut aminos for a slightly sweeter flavor.
Nutritional yeast: Omit if necessary, or substitute finely grated Parmesan if not vegan.

📝 How to Make Bean Burgers with Black Soybeans or Black Beans

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Bake the beans first at 340°F (170°C) for 15 minutes.

Baking removes excess moisture, creating burgers that are firmer, easier to shape, and less likely to fall apart.

Pulse the oats before adding any other ingredients, pulse the rolled oats in the food processor until they resemble a coarse flour. This helps bind the burgers while still leaving a hearty texture.

Brown the onions well. Take the time to cook the onions until they're deeply golden and caramelized. This develops natural sweetness and adds rich savory flavor.

Baked black soybeans, tomato paste, ground oats, cooked onion, nutritional yeast, sun-dried tomatoes, and seasoning.

Don't over-process the mixture. Once all the ingredients are added, pulse just until combined. Leaving some small pieces of beans creates a meatier texture.

Patty mixture in the food processor with an ice cream scooper.

Use an ice cream scoop. A large ice cream scoop helps portion the mixture evenly. This recipe makes 5 burgers, ensuring they cook evenly and match the nutrition information.

Six baked black soybean burgers on a baking sheet.

Bake for a hands-off option that's perfect for meal prep. Air fry for a crisp exterior and tender center. Or pan-fry for a beautifully browned crust and the richest flavor.

Alternatively, make smashed burgers by flattening the patties with a spatula while cooking for crisp, caramelized edges.

Burgers, smashed burger, and mango salsa.

Serve black bean burgers with my Easy Mango Salsa to boost iron absorption!

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Storage

Refrigerator: Store cooked bean burgers or uncooked patties in an airtight container for up to 5 days.

Freezer:

Four formed patties on parchment paper layered for freezing.

Freezer (uncooked): Freeze the shaped patties between sheets of parchment paper in an airtight container or freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time, or thaw overnight in the refrigerator before cooking.

Six formed patties in a glass storage dish.

Freezer (cooked): Cool the burgers completely, then freeze between sheets of parchment paper in an airtight container for up to 3 months. Reheat in the oven, air fryer, or skillet until heated through.

🍔 What to serve with bean burgers:

Top them with this Easy Mango Salsa. It's sweet, tangy, refreshing, and ready in just 10 minutes.

Serve with Healthy Homemade Ketchup. It's smooth, tangy, and just the right amount of sweet-made with dates instead of refined sugar.

Make a sandwich with these smashed soybean burgers, layered with Roasted Beet Hummus, and top with Pickled Onions that are good for you.

Or serve with a simple Green Goddess Arugula Salad. It's fresh, creamy, herb-packed, and loaded with nutrient-dense ingredients.

🙋🏽‍♀️ Recipe FAQs

Can I use black soybeans instead of black beans to make burgers?

Absolutely! In fact, black soybeans are significantly higher in protein than black beans and naturally contain soy protein and isoflavones, which have been shown to help lower LDL ("bad") cholesterol. They also contain anthocyanins-the antioxidant pigments responsible for their deep black color.

Why are my veggie burgers mushy or falling apart?

The most common cause is excess moisture. Baking the black soybeans before mixing the burger mixture helps remove excess water, creating firmer burgers that hold together much better. It's also important to squeeze any vegetables very dry (if using), pulse the oats into a coarse flour so they act as a binder, and chill the mixture before shaping the patties. If the mixture still feels wet, stir in a little more rolled oats before forming the burgers.