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


  • 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.


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.


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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About The Author

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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Recipe Rating


  1. 5 stars
    Delish!!!! I have made a number of black bean burgers but everyone in my fam agreed that these were the best ever! Wow, thank you.
    Note for others looking to simplify/cut corners: I used a hand operated mini chop (the kind where the blade spins when you pull the cord) to dice red pepper and onion and didn’t blot or strain. Burgers came together perfectly/no issues. If it was a little too wet, I was prepared to simply add a little more bread crumbs. Topped with avocado (and pepper Jack cheese for those that wanted)….yummmm!

  2. 5 stars
    This black bean Burger was beyond awesome! I almost gave up at first because I wasn’t wild about the texture, but I discovered that making them ahead of time then putting in the fridge helped achieve better texture! And the chipotle mayo put them over the top! Thankyou for a great recipe.

  3. 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.

  4. 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.

  5. 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!!

  6. 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.

  7. 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.

  8. 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!

  9. Black bean burgers are delicious! I use this recipe except I switched out the whole wheat breadcrumbs for Italian seasoned breadcrumbs. We prefer a slightly spicier flavor. So good. I converted my husband, and these are one of his favorite new foods.

  10. 5 stars
    I made this. It was easy, quick, and delicious. It made four patties, I ate one froze the rest. Freezes easily and it tasted just as great. I like spicy so I added some hot pepper flakes. Thank you for sharing your recipe!

  11. 5 stars
    I have never tried making bean burgers, but these were so easy and so good! No problem with them staying together, as I’ve seen people complain about in other recipes. Really just delicious!

  12. I would rate this a 5. It is my go-to for vegans, vegetarians and meat lovers. When making them vegan I suggest using the juice from the pepper, onion and garlic rather than hot water for the flax egg. Or add it to the sauce.

  13. 5 stars
    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

  14. 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.

  15. 5 stars
    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.

  16. 5 stars
    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.

  17. 3 stars
    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

  18. 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.

  19. 4 stars
    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!

  20. 5 stars
    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.

  21. 5 stars
    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.

  22. 5 stars
    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.

  23. 5 stars
    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?

  24. 5 stars
    I’ve made these numerous times. I use quick oats instead of bread crumbs, and they come out great. Delicious and easy!

  25. 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!

  26. 5 stars
    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

  27. 5 stars
    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!!

  28. 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

  29. 5 stars
    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.

  30. 5 stars
    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!!!

  31. 5 stars
    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.

  32. 5 stars
    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!

  33. 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?

  34. 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?

  35. 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!

  36. 5 stars
    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!!!

  37. 5 stars
    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.

  38. 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!

    1. 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.

  39. 5 stars
    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

  40. 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.

  41. 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!!

  42. 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!

  43. What would be a good substitute for the breadcrumbs? My daughter has celiac disease and needs gluten free

  44. 5 stars
    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!

  45. 5 stars
    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

  46. 5 stars
    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!

  47. 4 stars
    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.

  48. 5 stars
    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.

  49. 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!

  50. 5 stars
    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!!

  51. 5 stars
    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!

  52. 5 stars
    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!

  53. 5 stars
    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.

  54. 5 stars
    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.

  55. 5 stars
    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.

  56. 5 stars
    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.

  57. 5 stars
    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!

  58. 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!

  59. 5 stars
    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!

    1. 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!

  60. 5 stars
    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!

  61. I love these. I also add a chipotle and about a tablespoon of the adobo sauce to add a little heat. Delish!

  62. 5 stars
    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

  63. 5 stars
    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!

    1. 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!

  64. 4 stars
    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. ?

  65. 5 stars
    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!

  66. 5 stars
    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!

  67. 5 stars
    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!

    1. 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!

  68. 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

    1. 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!

  69. 5 stars
    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.

  70. 5 stars
    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.

    1. 5 stars
      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.

  71. 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!

    1. we raise our own meat too, but are always looking for something for our meatless Fridays…and bean burgers are so awesome!

  72. 5 stars
    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.”

  73. 5 stars
    I had avacado mayo, wheat potato bums, Monterey jack cheese…yummmmmm!!! Thank you for such great and easy alternative to beef!!

  74. 5 stars
    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.

    1. 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.

      1. Do you make your bread crumbs? If so how and all I have is Ezekiel bread. Can that be used?


  75. 5 stars
    Substituted instant potato flakes for bread crumbs because I wanted it gluten free. Held together nicely! Great recipe!

  76. 5 stars
    Oh my! Sooooo delicious! Only thing I changed was I used oats instead of bread crumbs. We topped it with sriracha & cucumbers!

  77. 5 stars
    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?

  78. 5 stars
    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!

  79. 5 stars
    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.

  80. 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.

  81. 5 stars
    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!

  82. 5 stars
    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!

  83. 5 stars
    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!

    1. 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.

  84. 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!

    1. 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!

  85. 5 stars
    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!

  86. 5 stars

    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 ?

  87. 5 stars
    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!

  88. 5 stars
    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.

  89. 5 stars
    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!

  90. 5 stars
    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.

  91. 5 stars
    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.

  92. 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.

    1. 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!

  93. 5 stars
    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!

  94. 4 stars
    Tried this last night! Was awesome, did some homemade guacamole with it … Taste delicious!!! Thank you

  95. 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!

    1. 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!

  96. 5 stars
    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 🙂

  97. 5 stars
    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!!!

  98. Do you recommend how much dry black beans to use? Also, amount of steel cut oats to sub for breadcrumbs? Thank you!

    1. 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!

  99. 4 stars
    Awsome, I’d like to try new vegan recipes, and definitely will try that.

    Thank you for sharing.

  100. 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!

    1. 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!

  101. 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 🙂

  102. 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

  103. 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!

  104. 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.

  105. 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!! 🙂

    1. 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!

  106. 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?

    1. Yes you can freeze them! I would freeze them uncooked, then thaw in your fridge overnight before grilling them.

  107. 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

  108. 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.

    1. Thanks so much Cindy–that makes me so happy! And I love your addition of mushrooms–genius! Thanks for taking the time to comment!

  109. 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.

  110. Wowsers!! that looks so good, will be giving this ago on the weekend. that’s for sure. Thanks.


  111. 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.

    1. 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.

    2. 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!

  112. This was fantastic. I served it with homemade chipotle hummus with lots of cayenne pepper mixed in. Really good! Thanks for sharing.

  113. 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!