Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it's so flavorful and good, you wont miss the meat.
Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl!
The best Black Bean Burgers you'll ever make.
The best Black Bean Burgers you'll ever make. I've had my share veggie burgers and I can promise you this Black Bean Burger has it all; flavor packed, holds together like a regular burger, affordable, and easy to make. Plus each patty has 12 grams of protein, plenty of fiber, and is much lower in fat and cholesterol than your traditional ground beef burger.
How to Make Black Bean Burgers:
Chop Vegetables: use a food processor to very finely mince the bell pepper, onion, and garlic. Transfer veggie mixture to a fine mesh strainer then press out as much excess liquid as possible.
Mash Beans: Drain and rinse black beans then blot with paper towel to remove extra water. Mash well with fork.
Form Patties: Add veggie mixture to bowl with black beans and mix in spices and beaten egg. Stir in breadcrumbs. Divide mixture into 4 or 5 portions and form into patties.
To Grill: Oil your grill then add the black bean burger patties and cook for about 4-5 minutes on each side.
To cook in Oven: bake on a lined baking sheet, at 375 degrees F for 10 minutes on each side.
To cook on Stovetop: cook patties in a greased grill pan or skillet over medium heat, for 4-5 minutes on each side.
Serve: on a hamburger bun or in a lettuce wrap with chipotle mayo and your favorite toppings like lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, or pickles.
Make Ahead and Freezing Instructions:
To Make Ahead: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
To Freeze: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Serve With:
- Homemade French Fries or Sweet Potato Fries
- Air Fryer Potato Wedges
- Baked Potato Salad
- Corn Salad
- Coleslaw
- Ambrosia Salad
- Baked Beans
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Recipe
The BEST Black Bean Burger
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 ground 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
- 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.
- Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies 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
Nutrition
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I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.
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Could you tell me if you can freeze these burgers?
Yes you can freeze them! I would freeze them uncooked, then thaw in your fridge overnight before grilling them.
Made these outstanding burgers last night! Husband and kids all devoured them. The only substitution I made was one cup of cooked short grain brown rice instead of the bread crumbs. The chipotle mayo is a must! YUM
Thanks Renee! Love your substitution of brown rice–yum! Happy you liked them 🙂
Hi Lauren,
I have to be honest and say I never post comments regarding recipes, I just read them. This truly was the BEST bean burger I’ve ever made, or tasted for that matter. I added two large white button mushrooms when processing, don’t know why, just thought it sounded like it would give the burgers a meatier flavor and texture. It did. This will now become a staple in my home. Thanks so much for posting. Can’t wait to try out more of your recipes.
Cindy
Thanks so much Cindy–that makes me so happy! And I love your addition of mushrooms–genius! Thanks for taking the time to comment!
We absolutely LOVE these burgers! Best black bean burgers we’ve tried! I don’t know what it is about creating a puree with the pepper, onion and garlice, but it’s pure magic! The texture is perfect, and it even grills nicely. Thank you!! This has become our go-to recipe.
I’m so happy to hear it! Thanks Michelle!
I really lived your original recipe. Is there a way to get that back!
Hi Shilo, both recipes are exactly the same. I just redid the photos. 🙂
Wowsers!! that looks so good, will be giving this ago on the weekend. that’s for sure. Thanks.
Simon
I just have one question, and please be honest — after cooking, is this burger mushy or firm. I tried a recipe once and the burger was very soft..didn’t care for it.
Hi Cathy, The outside of the burger gets a crispier shell from the grill, and the inside of the burger is soft. It’s not mushy at all, but it is soft.
I made these tonight, I cooked them in the oven for ten minutes on both sides and they were still very soft. I was worried they would fall apart when eating so I tried broiling them for about 2 minutes more on both sides and they came out more firm. Either way… they were very yummy!
Looks YUM! I think I might sub in cooked quinoa instead of bread crumbs!!!
This was fantastic. I served it with homemade chipotle hummus with lots of cayenne pepper mixed in. Really good! Thanks for sharing.
I’m so happy to hear it! And the homemade chipotle hummus sounds amazing!
Can you post the chipotle hummus recipe?
Wow, this burger looks so fresh and delicious. I have saved your recipe and will try this. Thank you so much for this awesome recipe!
Thanks Anthony! I’d love to hear how you like it!