The BEST Black Bean Burger recipe is fast and easy and made with fresh ingredients. They’re so flavorful that you won’t miss the meat one bit.

I love eating meatless meals at least once a week, and some of our family’s favorites include Gallo Pinto, Vegetarian Enchiladas, Waldorf Salad or a Buddha Bowl!

Black bean burger served in a hamburger bun topped with sauce, tomato and avocado.

Why I love them:

  • Protein packed and Healthy – Black bean burgers are packed with fiber, vitamins, and minerals and are much lower in fat and cholesterol than a traditional ground beef burger. Plus, they still have about 12 grams of protein in each burger.
  • Easy – They only take a few minutes to make, for an easy dinner in about 30 minutes!
  • Affordable – This meal is made with affordable pantry ingredients, and since there is no meat, it keeps the cost low. But you aren’t sacrificing anything with taste.

Ingredients Needed:

  • Black Beans: drained and rinsed. Could substitute pinto or navy beans.
  • Bell Pepper: any color.
  • Onion
  • Egg
  • Bread Crumbs: I use whole wheat, but Panko or regular would also work.
  • Spices: chili powder, cumin, garlic, salt and pepper.

How to Make Black Bean Burgers:

Mash Black Beans. Drain and rinse the black beans and blot them with a paper towel to remove any extra moisture. Place the black beans in a large bowl and mash well with a fork.

Mashed black beans in a mixing bowl.

Puree Veggies: Place the bell pepper, onion, and garlic in a food processor and process until finely minced.

Bell pepper, onion and garlic pureed in a food processor

Strain: Transfer mixture to a fine mesh strainer and press out as much excess liquid as possible.

Combine Ingredients: Add the vegetable mixture to the bowl with the black beans. Add the chili powder, cumin, and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.

Four process photos for making black bean burger mixture.

Form Patties: Scoop the mixture into 4 or 5 portions and press into patties.

Cook on Grill, Stove or Oven: Grill the burgers on a well oiled grill for about 4-5 minutes on each side. Bake them at 375 degrees F on a lightly oiled baking sheet, for 10 minutes on each side. Or, cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.

Four black bean burgers cooking on a grill.

Serve: Place on a hamburger bun (or in a large lettuce leaf, for a lettuce wrap burger) and serve with your favorite toppings. My favorite toppings include chipotle mayo, lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, pickles, or jalapeños.

Make Ahead and Freezing Instructions:

To Make Ahead: The black bean burger mixture can be made 1-2 days ahead of time, formed into patties, or not, covered well.

To Freeze: Prepare and shape the black bean burger patties and lay them flat inside a freezer safe bag or container (separate layers with parchment paper, if needed). Freeze for up to 2 months. Cook from frozen or thaw before cooking.

Recipe Variations:

  • Vegan Black Bean Burger: Substitute the egg with a flax egg (1 Tablespoon flax meal mixed with 3 Tablespoons hot water).
  • Spicy Black Bean Burger: Add a dash of cayenne pepper with the other seasonings and top with chipotle mayo and jalapeños.

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Recipe

Black bean burger served in a hamburger bun topped with sauce, tomato and avocado.
Prep 15 mins
Cook 10 mins
Total 25 mins
Save Recipe

Ingredients
  

Black Bean Burger:

  • 15 ounce can black beans , drained and rinsed
  • 1/2 green bell pepper
  • 1/2 small onion
  • 2 cloves garlic , peeled
  • 1 large egg* , beaten
  • 2/3 cup whole wheat breadcrumbs
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • salt and freshly ground black pepper , to taste
  • 4 hamburger buns
  • desired burger toppings: lettuce, tomato, etc.

Chipotle Mayo Sauce:

  • 1 cup mayonnaise
  • 2 chipotle peppers in adobo sauce
  • 1 Tablespoon adobo sauce (from can of chipotle peppers in adobo sauce)
  • 2 teaspoons lime juice
  • salt and freshly ground black pepper

Instructions
 

  • Mash black beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
  • Puree Veggies: Place bell pepper, onion and garlic in a food processor and process until finely minced. 
  • Strain: Transfer pureed veggie mixture to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
  • Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
  • Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.

Cook on Grill, Stove or Oven:

  • To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
  • To Cook on Stove: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
  • To Cook in Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
  • Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
  • Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.

Notes

Nutritional information is for burger patty only. 
Make Ahead Instructions: The black bean burger mixture can be made 1-2 days ahead of time, formed into patties, or not, covered well.
Freezing Instructions: Prepare and shape the black bean burger patties and lay them flat inside a freezer safe bag or container (separate layers with parchment paper, if needed). Freeze for up to 2 months. Cook from frozen or thaw before cooking.
Vegan Black Bean Burger: Substitute the egg with a flax egg (1 Tablespoon flax meal mixed with 3 Tablespoons hot water).
Spicy Black Bean Burger: Add a dash of cayenne pepper with the other seasonings and top with my chipotle mayo and jalapeños.
Adapted from All Recipes.

Nutrition

Calories: 149kcalCarbohydrates: 28gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 445mgPotassium: 350mgFiber: 8gSugar: 1gVitamin A: 581IUVitamin C: 16mgCalcium: 49mgIron: 3mg

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I first shared this recipe March 2016. Updated June 2019 and June 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I haven’t made them yet but they sound so good. My question is can I use fresh whole wheat bread crumbs that I will make in the food processor? Thanks.

  2. Great recipe. Simple and easy. Of course, stove fire roasted the peppers, carrots, jalapeño, and onion to help meld the flavors together better. It was awesome. First time making bean burgers and turned out delicious! Mexican cuisine fire roasts veggies oftentimes.

  3. 5 stars
    Hi, so the burgers were really good. I actually almost cried when I ate the first one, hahaha! As someone who has struggled with mental illness for most of their life, and who subsequently has trouble eating certain foods or even having enough appetite to enjoy meals in the first place, it was emotional being able to eat a Hamburger (I haven’t had one in years) and actually enjoy it. So, thank you!

    1. This comment absolutely made our day!! We can’t tell you just how happy it makes us to hear you were able to enjoy a burger!!

  4. 5 stars
    I love this recipe!! : ) I didn’t have whole wheat breadcrumbs, so I used oats. I used less chili powder & cumin & added a little smoked paprika. They turned out great. Thank you.

  5. 5 stars
    I love this recipe. It reminds me of a black bean burger I loved in a restaurant in Maryland. I have tried several recipes but this is the only one I will make. We make these several times a month. They are easy to make and I always have cans of black beans in the pantry. the only change I make is I leave about a quarter of the beans whole when I make the recipe.

  6. Just wanted to say, I’ve made this recipe many, many times. I love how easy they are to make, and how much I enjoy eating them! Thank you!

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