The BEST Black Bean Burger is made with fresh ingredients and is totally FOOL PROOF. This healthy recipe is fast and easy for a quick dinner idea.
These black bean veggie burgers go great with just about any side dish. I love to serve them with quinoa salad, traditional potato salad, or a simple broccoli salad.
The BEST Black Bean Burger
If you’re like me, you may have tried veggie burgers in the past that were tasteless or didn’t hold together. Well, this black bean burger will be your happy relief! It’s packed full of flavor, holds together perfectly and is super easy to grill.
These amazing homemade black bean burgers have been a huge family favorite ever since I first made them over 6 years ago! They are on my go-to list of easy recipes that can be thrown together in less than 30 minutes.
My kids LOVE them, and even my meat-loving husband will happily eat these instead of a ground beef patty, which begs the question, are these healthy?
Are black bean burgers good for you?
These black bean burgers are much healthier than a traditional hamburger (especially one you might get at a restaurant). Black bean burgers are packed with fiber, vitamins, and minerals but are MUCH lower in fat and cholesterol than a traditional ground beef burger.
For example, the “Big Carl Burger” from Carl’s Junior contains 920 calories (with 58 grams of fat and 140 grams of cholesterol) where these black bean burgers contain 431 calories (with 15 grams of fat and 49 grams of cholesterol). AND, event though they are meatless, you still get about 12 grams of protein in each black bean burger patty!
Ingredients in Black Bean Burgers:
- black beans
- bell pepper
- onion
- egg
- whole wheat bread crumbs
- spices
How to make the Best Black Bean Burger:
- Rinse and drain black beans. Blot them with a paper towel to remove any extra moisture. Placethe black beans in a large bowl and mash well with a fork.
- In a food processor:Place the bell pepper, onion and garlic in a food processor and process until finely minced. Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can–if it’s too wet, the burger wont hold together as well.)
- Combine ingredients. 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. Make the mixture into 4 or 5 patties.
- Grill or bake. 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.
Expert tips for perfect Black Bean Burgers:
1. How to make sure black bean burgers stick together
To insure that the black bean burgers don’t fall apart, take extra care to remove as much liquid from the pureed vegetables as possible. After pureeing the bell pepper and onion, strain the mixture really well. The egg and breadcrumbs then will work as the binder to hold the mashed black beans and veggies together.
2. If you decide to grill them, make sure your grill is well greased.
We don’t want the black bean burgers to stick to the grill when you try to flip them, so be sure to use cooking spray or oil your grill with a brush before cooking them.
3. Make black bean burgers in advance.
For a stress-free dinner, make these black bean burgers ahead of time and cover them well in the fridge before baking. They also freeze really well! I lay them flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them.
When you’re ready to grill them you can cook them from frozen or let them come to room temperature in your fridge.
Black Bean Burger Topping Ideas:
- chipotle mayo
- lettuce
- tomatoes
- cheese
- avocado
- onion
- pickles
- jalapeños
Consider serving Black Bean Burgers with:
- Cucumber Tomato Avocado Salad
- Baked Potato Salad
- Broccoli Apple Salad
- Creamy Fruit Salad
- Other BBQ Side Dishes
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Recipe
The BEST Black Bean Burger
Ingredients
For the 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 (*see note below)
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- salt and freshly ground black pepper , to taste
For the Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
- hamburger buns
- desired burger toppings: lettuce, tomato, etc.
Instructions
To make the Burger:
- Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork.
- Place the bell pepper, onion and garlic in a food processor and process until finely minced.
- Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can--if it's too wet, the burger wont hold together as well.)
- 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 mixture into 4 or 5 patties.
At this point you can choose to:
- 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.
- Cook them on your stove using a grill pan, for 4-5 minutes on each side.
- Refrigerate them for later.
- Freeze them, covered, in a freezer ziplock bag for a quick weeknight dinner in the future.
For the Chipotle Mayo Sauce:
- Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
- Serve burgers on a white or whole wheat bun topped with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any other desired toppings! Enjoy!
- Serve with one of these healthy side dishes!
Video
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I first shared this recipe March 2016. Updated June 2019.
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!
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?
Looks YUM! I think I might sub in cooked quinoa instead of bread crumbs!!!
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!
Wowsers!! that looks so good, will be giving this ago on the weekend. that’s for sure. Thanks.
Simon
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. 🙂
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!
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!
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 🙂
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.
Love the idea, I’m doing these today! But I don’t think I’ll find anything related to whole wheat bread in my town. Will regular bread crumbs change the final result too much? Maybe adding oats?
Regular bread crumbs will work great!
Do you know the calorie content? They look amazing!!!!
It says 257 per burger on the recipe.
Hi Lauren! Just had to let you know…… I have fallen in love with these black bean burgers!! I made them the first time a few months ago and they have become a huge part of my life! lol
I have to admit I haven’t tried the Chipotle Mayo because the first time I didn’t have all the ingredients, so I just piled on tomato, mayo, smoked provolone and avocado. It was so delicious I still haven’t gotten around to trying the Chipotle Mayo but I will. I have completely stopped ordering black bean burgers at restaurants because I love these so much better. I make them and freeze them so I can pull one out whenever I want. Thanks so much for this recipe!! 🙂
Thank you so much for your kind words! I’m so happy you’ve come to love this recipe as much as I do! And I’m so happy you’ve tried freezing them! They are the best!
Very good. I did not have garlic cloves (used the last of them yesterday) so substituted garlic powder. And I added the remainder of the spices by eyeball (I like spicy, so probably more than specified here.).
My only issue, as i find with most black bean (or veggie in general) is that it’s a little on the mushy side. I did take out as much water as possible. In the past i have found adding wheat gluten helps in this regard.
I will play with variations of this recipe. Definite thumbs up.
Yummy! I am not a Vegan or Vegetarian, but I do like to try different things. Your pictures were so awesome I couldn’t get them off my mind. Tried them tonight and I LOVE IT! So yummy thanks for sharing!
I tried the recipe today. It was my first time eating a veggie burger and oh my it was delicious!
It was quick and easy to make. I have to say that the mayo and avocado are a must otherwise it might be a bit dry. I had just a little bit of mayo and added tomatoes. It was perfect for me
Aren’t they tasty?! Happy you liked them <3
Mixed this up, but subbed oat flour and rolled oats since no bready crumbs. I will bake for dinner tonight and see the reviews of my little and big love 🙂
This is the first recipe I’ve made of yours and my family LOVED them! I’m excited to try the rest of the recipes from week 19 🙂
The only change we made was less chili powder since I can’t have too spicy of food. They were amazing!
Thanks Debbie! I’m so happy you liked them! I hope you get to try more recipes 🙂 Thanks so much for coming back to comment!
Awsome, I’d like to try new vegan recipes, and definitely will try that.
Thank you for sharing.
Do you recommend how much dry black beans to use? Also, amount of steel cut oats to sub for breadcrumbs? Thank you!
Hi Jamie, you would want to use about 1 1/2 cups cooked black beans. You could substitute the breadcrumbs for ROLLED oats. I would not use steel cut oats. Hope that helps, and hope you enjoy them!
Absolutely fantastic recipe. I highly recommend using paper towel to press all the moisture out of the peppers and onions after you get them out of the food processor. The mayo was awesome. I made our burgers in a skillet with a little oil and then melted cheese on top. They held together so well and were delicious. Thank you so much for sharing your recipe!!!
Yes! I LOVE to hear it, thanks so much for sharing!
Hi Lauren!
I made this once and now I’m totally sold! Next time I’m doubling the recipe and freezing it! Thank you SO much!
After reading the other comments, I made a few modifications to hopefully address some of the issues reported (they take longer, but definitely worth the extra effort).
Rinse the black beans in a colander, drain and then spread them out on a cloth to dry out for 15+ minutes.
Forget about mincing in a food processor and trying to squeeze out the liquid!
Rinse and mince (with a knife) a half package of mushrooms in a separate bowl.
Mince the onion and bell pepper as well along with five (or more!) cloves of finely minced garlic, add to another bowl.
Saute the mushrooms on med-low in a small saucepan with a tsp of olive oil (or butter)
When most of the moisture is evaporated, add to the bowl holding the beans.
Saute the onion, bell pepper, and garlic in the same manner. When the onions look caramelized, add to the bowl with beans and mushrooms.
Complete the recipe as written.
I discovered that the addition of the mushrooms required an additional egg for binding, but I used medium sized eggs. Your mileage may vary! Once all the ingredients are combined, let the mixture rest for 15+ minutes to let the breading incorporate the moisture from the egg white(s).
You’ll find that the mixture holds together very well, like a firm dough. I cooked mine in a cast iron skillet with a couple Tbsp of oil, and they were neither soft or mushy. The outside developed a wonderful crust, and the inside had an incredible texture.
Next batch will feature king oysters sauteed with a couple Tbsp of red wine, or maybe Marsala? Still deciding 🙂
err… i meant black oyster or king oyster mushrooms, not king oysters!
This may be a stupid question, but do you know if I would be able to safely substitute the bean used? Please and thank you!
I have not tried it with another bean to say for sure, but if it were me, I would try pinto beans or garbanzo beans. Hope you enjoy them!
Tried this last night! Was awesome, did some homemade guacamole with it … Taste delicious!!! Thank you
So tasty! I would just recommend making 6-8 burger with this recipe, 4 is super big! I paired these burgers with pineapple, onion, and barbecue sauce—suuuper yummy!
This looks and sounds delish!! I can’t wait to try it. Have you tried using a flax egg instead?
What would you recommend for a substitute for eggs? As a vegan I can not use them in the recipe, but would love to try the burger.
Hi Chris, In place of the egg I would suggest substituting 1/4 cup mashed avocado, OR 1 tablespoon flax + 3 tablespoons of very hot water, whisked. Either of those should work as a binder. 🙂 Hope you enjoy them!
Delicious – a big hit with all of us!
My husband and i LOVE these! I’ve made them 5 times since finding this recipe. I’ve also always doubled them for leftovers, and they’re just as good if not better the next day! A recipe to keep for sure. We’ve also eaten them many ways- with no bun over everything else in the recipe listed, on top of salads, just on its own with mustard for a snack. SO good.
Should the breadcrumbs be freshly grated from whole wheat bread or dry breadcrumbs from a box?
Store-bought dry breadcrumbs is what I use, but you could definitely substitute you own if you’d like!
We tried these for the first time, tonight. I didn’t use canned beans but didn’t make any other changes and they are awesome. We’ll never buy black bean burgers, again…these are our new family favorite.
Wow- this really was the best black bean burger we have ever eaten EVER! It was so moist, flavorful and just plain yummy. They stayed together beautifully and not a single piece was lost even through multiple turns on the skillet. I will never have to buy frozen veggie burgers again. Thank you so much for this recipe!
I’ve made these several times. Just made 4 batches to freeze. You can swap out the chili powder and cumin for some of the McCormick Grill Mate spices. The last 2 times I used the Worcester Pub Burger . You use less than you do of the chili powder. Also, I add a little Gravy Master, but I know it has GMO soy in it, so might not be for everyone.
I rarely leave comments for recipes, but these were awesome and easy to make! I only used 1 chipotle pepper though and for us, the amount of heat was perfect. Thank you!
Thank you so much for coming back to comment! I’m really happy you liked them 🙂
Hi,
I’ve made these burgers twice and the first time was better. I used dry beans rehydrated and panko the second time because it’s what I had on hand and it wasn’t as good. They fell apart! I’d make the recommendation to anyone curios that this recipe utilize canned beans only and definitely stick to traditional bread crumbs ?
My husband and I were impressed with this recipe. And after three times making it, my four-year-old is finally on board! Well, she ate a quarter of one, but that’s a win at our house today!
as a mom of five boys who are eating us out of house and home, I am thinking about trying this recipe as a cheaper alternative to ground beef. Would a tbsp of worcestershire sauce be good in this for flavor? and eating GF myself, can I use GF crumbs?I do like the idea of whirling the vegs. in the processor then draining. thank you for the idea!
You are a busy mom! Yes, you can definitely use GF crumbs! I’m not sure about the Worcestershire sauce–you could try it, but I think the burgers have a really great flavor without it 🙂 . Hope your family enjoys them!
Is one patty REALLY almost 700 calories? That seems extremely high to me.
Hi Monique, thanks for pointing that out. The recipe was calculating the entire burger (with the chipotle mayo sauce, etc.) . I’ve edited it so that the nutritional info is only for the patty’s.
This recipe was easy to make and absolutely delicious! Best compliment I received: “I would buy these!”
Best black bean burger EVER. It’s a hit even with my carnivore friends and family. Seriously though, every time I make them I make double batches and freeze the rest because I crave them all the time! Definitely a staple in our home. Also – really good topped off with some melted swiss!
Thanks so much for sharing Jess! My family (and carnivore husband 🙂 ) love these too!
Made these tonight for dinner and they were a big hit! I cooked them on the stove top with a little oil and they did not fall apart at all. I also doubled the receipt and put some in the freezer for another day!
These are incredible! I made with gluten-free bread crumbs and fake egg (flax seed) for a totally vegan burger and they were a HUGE hit. Thanks so much for sharing!
This also works well with kidney beans, which I prefer because the patty is then the colour of a beef burger. Kidney beans seem moister than black beans , which is nice, though you may have to adjust the bread crumbs accordingly.
Great idea!
This is a delicious burger. Better than any ftozen store bought. I left egg, and bread crumbs out to keep it plant based. But i did add panko, nutritional yeast and chopped cillantro. Grilled them and they were awsome.
Does the 301 calories include the mayo, cheese, and the bun?
The patty only. If you make 5 patty’s from this recipe they are 237 calories each.
These are really fantastic! We love black bean burgers, and have them out at restaurants. This is better than my previous favorite! I guess this is the new favorite. Made with gluten free bread crumbs and it turned out great. Nice texture with a good crunch on the outside. ????. Thanks for sharing this!
I just tried the burger recipe and it’s delicious! It was quick and easy. Thanks for posting it, I’ll definitely be using it in the future. Are the nutritional facts based on 4 or 5 black bean burgers?
So happy your liked them, thank you for sharing! The nutritional label is for 5 patti’s
Oh my! Sooooo delicious! Only thing I changed was I used oats instead of bread crumbs. We topped it with sriracha & cucumbers!
Substituted instant potato flakes for bread crumbs because I wanted it gluten free. Held together nicely! Great recipe!
for 6 stars use hot pickled peppers!
Amazing!!! I used sourdough breadcrumbs instead of wheat because I needed to use them up. Pan fried and served up with baked sweet potato fries and broiled brussel sprouts. Delish meatless meal!!! It is Lent but I used the egg anyway.
Sides of brussels and sweet potato fries sounds just perfect! So happy you liked the burgers 🙂
Good to hear! Do you think sprouted sourdough would work? It’s a little on the tougher side but that’s generally what I keep other than Ezekiel bread.
Do you make your bread crumbs? If so how and all I have is Ezekiel bread. Can that be used?
Thanks,
Tania
I had avacado mayo, wheat potato bums, Monterey jack cheese…yummmmmm!!! Thank you for such great and easy alternative to beef!!
Oh my gosh, these are so good! I added a couple of mushrooms the last time I made it and then sauteed the vegetables after pureeing them. They turned or so good, and my five year old declared them his favorite “burgers.”
I just wanted to stop by and say that these burgers were absolutely delicious. We’re beef farmers so we use red meat for nearly everything, but my anti alternative anything husband and 5 year old daughter tried these and both gave me the thumbs up. I love black beans, but they aren’t big fans so i was surprised they liked them. I will definitely be serving these again soon! It’s not letting me rate the recipe, but it’s 5 stars!
Thanks so much for sharing–I’m so happy they got a thumbs up from your family 🙂
we raise our own meat too, but are always looking for something for our meatless Fridays…and bean burgers are so awesome!
WOW!!
We did one with my GF and it was so good! We made a VIDEO about the recipe where we show all of our recipe if you want it check it out here is the link!
THANK YOU so much
https://www.youtube.com/watch?v=qKq466qPyng&t=1s
No good – you added meat and rice to the mixture so it is definitely NOT the same recipe…it’s a fine recipe BUT don’t claim that it’s THIS recipe…it certainly isn’t.
Made this with some small tweaks. I like heavily spiced food so I used about 3-4 times as much cumin and chili powder.
And I didn’t have any buns so I just put it on a bed of spring mix, topped it with sautéed shiitakes, sun-dried tomatoes, avocado slices, and drizzled it with balsamic vinegar.
It was wonderful!
Thank you for the recipe, it was super quick and easy and made for a great lunch.
Thanks for sharing! I love your topping ideas! Sounds amazing
I loved it as I served it with cheese, special sauce ( mayo, chili sauce, and dashes of Frank’s ), and sliced red onion on a ksiser roll. It’s a way healthier option. Thanks for posting your recipe.
Hi Lauren,
This is a great recipe we really enjoyed it. I have a question about the nutrition information. Is that with the mayo sauce and bun included? I could not figure out where the cholesterol came from. Thanks Lisa
Hi Lisa,
The cholesterol will come from the egg and the mayonnaise in the sauce. The nutritional information is an estimate of the burger and the sauce, but not the buns! I’m glad you enjoyed them!
Hey there, I wanted to stop by and rave about these patties! I love branching out from using meat in everything, but my all-beef-all-the-time husband and cheeseburger fiend 5-year-old daughter do not share the same view. However, they both wolfed down the “burgers” after a couple tentative courtesy bites. They were unbelievably filling. So much so that my husband requested i make the patties thinner next time. He’s usually a multi-burger eater, but he was only able to finish one full burger and part of the 2nd one. My daughter got about 3/4 down and called it quits. I was quite pleased that this filled them up so well! My only deviation from your recipe was opting to buy a pre-made chipotle sauce. Fantastic, easy recipe. 5 stars and will definitely be made again!
So i guess already reviewed this as i found when scrolling up through the comments just now ? it’s so good apparently i just had to tell you again!
I’ve never seen my girls demolish a regular hamburger like they did with these black bean burgers. Easy to make and very satisfying. Thanks!
Yay! So happy they were such a hit. Thanks so much for commenting 🙂
These really were the best! I put my black bean burger mixture in a Vitamix before cooking in a frying pan, and it was perfect. This one’s definitely going in the recipe box!
It worked out really well! Thank you ?
Making these for the second time, so, yes they are very good! I’m using less chili powder, 2 tsp, and adding a little hot sauce and a few drops of liquid smoke. Last time I baked them with the convection setting, that was great, this time, pan-frying. I’m chilling in the fridge before making patties, mostly because I’m watching the Kentucky Derby. ?
Wow! WOW!!!!!
These were AMAZING!!!
I’ve made them two days in a row they were so good!!
Have made about a half dozen different black bean burger recipes over the past few years, and though they were all good, these blew all of them away by a large margin!
Even though they’re good with it, the chipolte mayo adds another level to these amazing black bean burgers.
So good I’ve bookmarked the recipe and forsee making them a hundred times more or so in the next year or so just to show the non black bean burger believers just how good a black bean burger can be, and that it can match a beef burger in deliciousness!
Thanks so much for sharing, and for your nice comment Nick! And I agree, these can definitely hold their own matched up to a beef burger. They are delicious!
can these be made with panko bread crumbs?
Sure, that would work well 🙂
Loved the recipie
I made sweet chile brussels for a side and yogard sauce to put on top the burger with horseradish. My family loved it
Thanks for sharing–I love your side and sauce ideas! I’m so happy you enjoyed them!
I love these. I also add a chipotle and about a tablespoon of the adobo sauce to add a little heat. Delish!
I am always trying new black bean burger recipes, and this one truly is the best. Look no further for the tastiest veggie burger ever. I did not change a thing in this recipe. Thanks so much!
These sound amazing, could you sub black soy beans for the black beans?
Hi Sue, I haven’t tested that, so I’m not sure how it would change the texture, but it should work fine 🙂 I’d love to hear if you try it!
I loved this recipe!! They were so good!
All i had were italian bread crumbs. It worked well with those also. I baked them. Instructions were great!!
Also with the mayo, i just had chipotle sauce so I mixed the two and spread a thin layer on the burger while they were still warm.
I will be making these again!
This was one of the simplest & tastiest recipes for black bean burgers I have found! Truly DELISH!
I have 3 family members with differing dietary needs/restrictions in my family, so I often am cooking 2-3 different things at mealtimes. Thankfully with this recipe, my diabetic, my vegetarian & my carnivores are eating the same thing, which saves me time, energy & expense.
We’ve experimented with different types of bread crumbs, (panko is our current favorite), and different seasonings (1/2 packet of taco seasoning works well if you find yourself without cumin or chili powder).
Because my family is enjoying them so much, I’m making triple & quadruple batches of these black bean burgers! Yes, they are that good!
Thanks so much for this recipe!
I LOVE this recipe!!
I’m not a huge meat eater so I’ve slowly been transitioning my family to eat less meat, especially red meat. And this was one of the foods my husband and kids were very hesitant about because burgers are one of their favorites.
But they devoured these!! So delicious!!! Thank you so much for sharing!
I’m so glad to hear that! Thanks Ella!
Made these and loved them!!! Even my meat loving husband devoured two! I love how easy they are to make, not as time consuming as other veggie patties.The only change I made was I added smoked paprika and used whole wheat panko bread crumbs. I also grated the onion and let the juices soak the bread crumbs and hand diced the garlic and green pepper. Next time I think I will add some cooked quinoa to get a little more protein and nutrition.
This recipe looks really good. My husband and I have cut out breads so I am going to make this recipe and replace the bread crumbs with grounded up oatmeal. I’m sure it will be good. Thanks for posting this recipe, can’t wait to try it.
made it for dinner and 13 year old son didn’t realize there was no meat – he just heard the word “burger”. topped with colby jack, garlic and butter sauteed mushrooms, garlic rosemary oven roasted potatoes and some buffalo wild wings asian zing and garlic parm sauces. just as good heated up later at work.
These are great! We didn’t have any GF breadcrumbs in the house, so we used our usual substitute – GF organic unsweetened corn flakes, to which we ground and added garlic and onion powders. Such a wonderful recipe, easy and pretty quick, and it can be altered to taste easily, as can the topping.
I have been making these for a few years. I am currently transferring the recipe from paper to a card…the paper is full of ingredients! The meat lovers even love this!
I have made these several times (I use the oven) and they turn out great each time! They have a nice moist and “meaty” texture. I’m not vegetarian but I am making an effort to eat less meat these days, so thank you for this easy and tasty recipe!
I have made these burgers multiple times – my go to recipe for black bean burgers and it never fails!! Def try this one, you won’t be disappointed – I even made the chipotle mayo- very good!!
These were delicious! I made a double recipe and used flax egg (my bestie is vegan). I also sauteed the veggies, smushed out the extra liquid in paper towels before adding to beans. Since I made a double batch I used half chili powder and half smoked chipotle pepper which added a nice smokiness. Leftovers are in the freezer can’t wait to eat them again! Thanks so much!
I did the same thing. They are delicious. I will never eat ground beef again.
Best ever! I added grated beets. Recipe is spot on!
Loved them and we’re not even vegetarians!
I really enjoyed these burgers per recipe except for the breadcrumbs. I only hand Japanese panko on hand but they also worked. Even hubby whose is a professional chef and a true carnivore enjoyed them. Best advice was to remove any excess liquid so burger hold together. I mixed tomatillo salsa with mayo as I did not have poblanos in adobo sauce, served with sliced avocado, tomato and lettuce. Thank you, I’ll be making theses again.
Were really delicious but I did add a lot more garlic and fresh green chillies. Ate them with fresh salad vegetables and wholemeal buns for an even healthier dinner.
Best homemade black bean burger I’ve made, and super easy and fast to prepare.
These were awesome!! The sauce is what really puts this recipe over the top. I made no changes and this will remain in my dinner rotation!
Thanks Jennifer! I agree, the sauce really seals the deal!
I’ve made these several times and they always turn out well. This time, I’m serving with no bun and mushroom gravy over it with mashed potatoes and broccoli. Kinda like a Salisbury steak. It’s delicious
This is, by far, my favorite bean burger recipe! I have been making these for three years now! I put them in the oven for ten minutes a side then BBQ them for the grill taste and grill lines….add a strip of bacon and my omnivorous friends can’t say no!
What would be a good substitute for the breadcrumbs? My daughter has celiac disease and needs gluten free
You should be able to find gluten-free breadcrumbs at most supermarkets (I know Panko sells one for sure.)
Hello Lauren. A search for black bean burgers brought me to your webpage, and I’m so glad it did. My family gives these burgers two thumbs up! I also appreciate the time you dedicate to creating very thorough and helpful instructions with tips for alternative eating and cooking. I’m a follower. Thanks again!
The recipe seems ok but had to guess on the quarries of spices to add. These were buried so deep within the page broken up by so many ads that I did not see the quantities until afterwards. Tired of having to scroll so much just to get to the information I really want!!
Next time try using the “jump to recipe” button at the top of the page.
Does the 306 calories include the bun and/or mayo or is it just for one burger? Love these so much – a winner for the whole family.
I was surprised you don’t have to bake(dry) the black beans first but these turned out very yummy. I did add red pepper flakes to give a little heat. Thanks
My husband and I are planning on trying this black bean burger recipe this week and was wondering if you have ever frozen some later and how that might turn out. Thanks!
Yes, they freeze great! I lay them flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them.
When you’re ready to grill them you can cook them from frozen or let them come to room temperature first in your fridge.
Oh wow, so good. I wasn’t sure about making a burger using beans but I’m very impressed. This recipie was not only tasty but it was a nice way to switch it up and sneak some veggies in.
This is a delicious recipe, I even added a little Franks Red Hot 😋
First attempt making veg burger and it was an absolute hit!!! Easy and versatile. I added yellow peppers and mushrooms to the mix and it was YUM!!!
Really like this recipe, i turned them into meatballs and worked out well 🙂
These sound wonderful. I don’t like peppers though. Any suggestions on a substitute for peppers? BTW: I’m Vegetarian, not Vegan. Thanks so much!
Janie
You could leave them out of try adding another minced vegetable like celery, mushrooms or spinach.
Best black bean burger recipe ever!! Thank you! When you freeze them, do you cook them first and freeze or freeze then after you mix all the ingredients?
I’m so happy you liked them! I freeze them right after I form them into patties, before cooking them.
Hello! I am looking to reduce the amount of meat I eat overall and this recipe looks delicious! I am not a fan of raw onion, I know that the cook when you bake/grill them, but I was wondering if sauteing them ahead of time would be ok? Do you think it would work?
Thanks!
That would be fine!
Oh my goodness these are sooo delicious! I followed the recipe as written except I sauteed the veggies in a pan with cooking spray which resulted in a deeper flavor and were completely dry. I served the burgers with Hughes BBQ sauce and it was so good I will make this frequently-,Thanks!
I’ve been searching for black bean burger recipes and have made a few. I like cooking these on my cast iron grill pan to add some char and nice grill lines, but most other recipes I’ve tried end up falling apart and making a mess. This recipe produced a nice firm “burger” that stands up against the cast iron grill. The first time I followed the recipe as stated and it was a bit too cumin forward for my partner and me (although still one of the better recipes I’ve found). I made these again today omitting the cumin and chili powder and substituting 1 T of Montreal steak seasoning and 1/2 t of granulated beef bouillon and they were fantastic!!! This is a great recipe because you can make it as stated and get a great burger, but it is flexible enough to change up the seasonings to your taste and make it your own creation!
Side notes:
Make sure to get all the moisture out of the diced vege mix. I pressed several times using paper towels until it came out very dry.
I used fresh bread crumbs from stale sourdough bread left out overnight and granulated in a food processor.
After making the patties, freeze them for an hour or so to help them stay together.
My family and I love these burgers! I’ve even made them for company and every time I’m asked for the recipe. We only eat game meat and vegetarian meals, so a nice black bean burger to offset the game meat is perfect!
Without doubt my absolute favourite vegetarian burger, actually, my favourite vegetarian meal. Packed with flavour, even my kids gobble them up (though I do cut back on the spicy ingredients) !
Easy to make, freezer-friendly, simply the best! Thank you so much for sharing this recipe!!!
Made these twice now, and LOVE them! Definitely a new staple for me.
I will say that I double the recipe every time and yield 6 burgers.
Hey, tried this recipe but I think my measurements were off. How much grams is in a 15oz can of beans?
I used dry beans and cooked them myself, also I use the metric system and was super confused. Any help? 😄
Tastewise amazing, thanks for this great recipe 👌🏻
Greetings from Germany
425 grams
I love this recipe. I started with dried black beans and cooked them for a few hours with onion, garlic, and lots of bell peppers (yellow, red, and green). The burgers were very flavorful. I will definitely add this into our rotation.
Thank you!!
This is a delicious recipe! I have made this recipe several times with great success. Only change I have made was to chop the red pepper and onion fine and the garlic and saute the veggies in a non stick frying pan with cooking spray The veggies are dry and do not add liquid to the recipe. Thank you for the recipe- makes 4 generous servings which are filling
The best! Very flavorful, filling and delicious!
I have made akaren lot of BBB’s and this is the best!!
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!
Will this work with Italian bread crumbs?
Sure!
I’ve made these numerous times. I use quick oats instead of bread crumbs, and they come out great. Delicious and easy!
I love the recipe. It was easy to follow and the burgers were delish!!!
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?
Love this recipe
Wow this is awesome recipe it’s so easy and tasty. My kids likes 👍 it.
Thank you
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.
Delicious! Full of flavor and light on the stomach! Even my pickiest eater gobbled it up.
Can you used black beans cooked from dry instead of canned?
Yes, sure!
This was excellent – and very simple to prepare. Only addition is a drizzle of olive oil on top. I paired it with a bean burger patty (sans bread). Wonderful healthy dinner.
Excellent, quick and easy. I also added carrots and red pepper (didn’t have green) and a little olive oil in the mix (only b/c I used GF breadcrumbs which tend to absorb differently than regular). The flavor was surprising, much better than I anticipated. I’d recommend and I’d def make again! I am thinking I’ll add a little chopped spinach next time.
I didn’t make the adobe mayo, but I am sure it’s just as amazing as the bean burger.
I’ve made this several times, and it is very good. The chipotle mayo is especially nice! In my kitchen, however, the cooking times stated here are way off. When cooking in the oven, the patties take closer to 50 minutes total. I cook them 12 minutes per side, then keep going, turning every 10 minutes until they feel firm to the touch. It is possible that I’m not removing enough moisture from the mixture before making the patties, but I do spread out and blot the beans and squeeze the veggies out in a sieve.
But to reiterate: the results are very good and worth the wait!
I just made this! Turned out amazing, paired it with homemade big mac sauce deeelish. Thanks for sharing!
Have you tried making meatballs from this recipe? If so, did you need too make any adjustments? Sounds like a recipe O want to try.
I haven’t, but that should work fine!
These where ok but lacked a little in flavour. I think next time I’d add more garlic or maybe spices or Worcestershire sauce. But I liked the base recipe and husband was happy with new food
Best recipe and I have tried several. Its close to ones I love that I had at a restaurant called Atwaters in Maryland. I could eat those everyday. These are easy to make and I freeze several of them every time I make them. We have them weekly. I like them with sour cream on top but sometimes avocado. Its packed with protein.
Great video.
Very tasty. I used about half the amount of mayonnaise and if was more than enough. Melted a slice of pepper jack cheese on top of burger.
I like the tip about draining the juice from the peppers, garlic, and onions. Can I use that juice to make the sauce for the burgers? or is it not as flavorful as I’m thinking it is? Thanks for the recipe. Will rate and comment after trying this recipe.
You can if you want but it’s pretty watery.
These are fantastic! I added a little squeeze of chipotle paste from the tube in with the mixed egg and instead of bell pepper I used banana peppers I had from my garden. Really fantastic! They cook up nicely in an oiled cast iron skillet. Just ate on top of avocado toast as an open faced sandwich and topped with provolone
Super good! The sauce made them extra tasty.
Love this recipe! As always you have the best recipes. Thank you so much.
Added fresh minced jalapeno from the garden and extra chili powder. Spicy goodness!
Looks good, but what is the nutritional info for just the burger itself?
I updated the recipe to only reflect the burger at about 180 calories.