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Our homemade Black Bean Burger recipe is the best you'll ever make, and uses ingredients already in your pantry! They come together in just 30 minutes and are high in protein and fiber, and just the tastiest easy veggie burgers recipe.
Let’s Talk About the Best Black Bean Burger You’ll Ever Make
We've been making these Black Bean Burgers for 10+ years and I will never use another recipe! Veggie burgers can often be flavorless and fall apart easily, but these ones are far superiour! These easy black bean burgers are hearty, and so satisfying that my husband (a die-hard meat guy) even requests them regularly. The chipotle mayo is non-negotiable in my house, and everyone chooses their own toppings.
Do yourself a favor and make them with my homemade hamburger buns, for the best black bean burger ever!
Pro-Tip: Make sure to squeeze all of the liquid out of the minced veggies, so the burger patties hold together well.
Check out all of my vegetarian recipes, like my Buddha Bowl, Crock Pot Baked Ziti, Creamy Tomato Tortellini, Cheese Enchiladas, Air Fryer Tofu, Vegetarian Stuffed Peppers, and Chow Mein!
How to make Black Bean Burgers:
Make Patty Mixture: With a food processor, mince the bell pepper, onion, and garlic. Press out as much liquid as possible with a fine mesh strainer. (I like to place some paper towels over the mixture and press firmly down, to remove as much liquid from the veggies as possible, so the burger patties hold together). Drain and rinse black beans then pat with paper towel then mash well with fork. Combine the veggie mixture, mashed black beans, beaten egg, and breadcrumbs until well combined.
Cook Patties: Divide mixture into 4-5 portions and shape into patties. Oil the grill then gently place black bean burger patty on top and cook for 4-5 minutes per side. Look at recipe card below for oven and stovetop cooking instructions.
Serve: Enjoy on a hamburger bun or in a lettuce wrap with chipotle mayo and all your favorite toppings! I love lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, and pickles. I often serve black bean burgers with homemade french fries, baked potato salad, vinegar coleslaw, or potato wedges!
Homemade Black Bean Burger Recipe
Equipment
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.15 ounce can black beans
- 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.)½ green bell pepper, ½ small onion, 2 cloves garlic
- 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.1 large egg, 1 Tablespoon chili powder, 1 teaspoon ground cumin, salt and freshly ground black pepper, 2/3 cup whole wheat breadcrumbs
- 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.
- Stovetop: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- 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!4 hamburger buns, desired burger toppings: lettuce, tomato, etc.
- Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce, 2 teaspoons lime juice, salt and freshly ground black pepper
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I first shared this recipe March 2016. Updated June 2019, June 2022, June 2024 and June 2026.
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!