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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.
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
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
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 and June 2024.
Can you used black beans cooked from dry instead of canned?
Yes, sure!
Delicious! Full of flavor and light on the stomach! Even my pickiest eater gobbled it up.
Delicious! Had them twice in less than a week! Only change I made was a reduction of chili powder to one tsp. which was plenty for me.
Wow this is awesome recipe it’s so easy and tasty. My kids likes 👍 it.
Thank you
Love this recipe
These really are the BEST black bean burgers! Those used to be only something made when we had almost zero groceries and not something I really looked forward to because they weren’t that filling to me or didn’t hold up well as patties. I doubled the recipe for freezer leftovers and they held up fantastic, were filling and will be on our regular menu now for sure! Thank you. One question I do have is when baking in the oven from frozen, how would you adjust the cooking time?
I love the recipe. It was easy to follow and the burgers were delish!!!
I’ve made these numerous times. I use quick oats instead of bread crumbs, and they come out great. Delicious and easy!
Will this work with Italian bread crumbs?
Sure!
I made these for “Meatless Monday” during our quarantine (I always have black beans around!) and we LOVED them. I put red bell pepper in because I prefer that over green, and I added half a jalapeno for some heat as well. Made two with guacamole on a bun for dinner and froze two for a quick weeknight dinner. Definitely a new staple in my home!