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Our homemade Black Bean Burger recipe is the best you'll ever make, and uses ingredients already in your pantry! They come together in just 30 minutes and are high in protein and fiber, and just the tastiest easy veggie burgers recipe.
Let’s Talk About the Best Black Bean Burger You’ll Ever Make
We've been making these Black Bean Burgers for 10+ years and I will never use another recipe! Veggie burgers can often be flavorless and fall apart easily, but these ones are far superiour! These easy black bean burgers are hearty, and so satisfying that my husband (a die-hard meat guy) even requests them regularly. The chipotle mayo is non-negotiable in my house, and everyone chooses their own toppings.
Do yourself a favor and make them with my homemade hamburger buns, for the best black bean burger ever!
Pro-Tip: Make sure to squeeze all of the liquid out of the minced veggies, so the burger patties hold together well.
Check out all of my vegetarian recipes, like my Buddha Bowl, Crock Pot Baked Ziti, Creamy Tomato Tortellini, Cheese Enchiladas, Air Fryer Tofu, Vegetarian Stuffed Peppers, and Chow Mein!
How to make Black Bean Burgers:
Make Patty Mixture: With a food processor, mince the bell pepper, onion, and garlic. Press out as much liquid as possible with a fine mesh strainer. (I like to place some paper towels over the mixture and press firmly down, to remove as much liquid from the veggies as possible, so the burger patties hold together). Drain and rinse black beans then pat with paper towel then mash well with fork. Combine the veggie mixture, mashed black beans, beaten egg, and breadcrumbs until well combined.
Cook Patties: Divide mixture into 4-5 portions and shape into patties. Oil the grill then gently place black bean burger patty on top and cook for 4-5 minutes per side. Look at recipe card below for oven and stovetop cooking instructions.
Serve: Enjoy on a hamburger bun or in a lettuce wrap with chipotle mayo and all your favorite toppings! I love lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, and pickles. I often serve black bean burgers with homemade french fries, baked potato salad, vinegar coleslaw, or potato wedges!
Homemade Black Bean Burger Recipe
Equipment
Ingredients
Black Bean Burger:
- 15 ounce can black beans, , drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic, , peeled
- 1 large egg, *, beaten
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- salt and freshly ground black pepper, , to taste
- 4 hamburger buns
- desired burger toppings: lettuce, tomato, etc.
Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce, (from can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
Instructions
- Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.15 ounce can black beans
- Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)½ green bell pepper, ½ small onion, 2 cloves garlic
- Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.1 large egg, 1 Tablespoon chili powder, 1 teaspoon ground cumin, salt and freshly ground black pepper, 2/3 cup whole wheat breadcrumbs
- Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
Cook on Grill, Stove or Oven:
- To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
- Stovetop: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
- Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!4 hamburger buns, desired burger toppings: lettuce, tomato, etc.
- Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 Tablespoon adobo sauce, 2 teaspoons lime juice, salt and freshly ground black pepper
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I first shared this recipe March 2016. Updated June 2019, June 2022, June 2024 and June 2026.
They are the best. One does need to get that moisture out or…disaster
They are the best. One does need to get that moisture out or…disaster
Amazing bean burgers! I substituted white mushrooms for the green peppers and it worked perfectly. I didn’t have chipotle peppers so I made an avocado guacamole-ish topping by mashing an avocado and adding fresh lime juice, roasted red peppers and garlic seasoning, and tiny tomatoes (chopped). I love this recipe!
Moist and flavorful!!
Amazing burgers! I’m learning to cook veggie and these are now on my rotation. I’ll also be making them for the next burger night with friends as some are vegetarians and these are tons better than the store bought ones they usually have.
I used Sriracha mayo instead of Chipotle because I can’t get those peppers in adobo where I live and it was still super delicious!
Excellent black bean burger recipe, the taste and texture are perfect. I used my food processor to also mash the beans, since I tripled the recipe it saved a lot of work. I sautéed the vegetables to eliminate moisture and add flavor. A couple of dashes of Worcester sauce was the only additional ingredient.
Use the ingredients list for a doubled recipe. Drain one can of beans and puree with the veggies in a food processor. Strain off the liquid in a strainer with a spoon, moving around puree until it’s firm. With second can of beans, pour off liquid and mash with a potato masher. Add puree and follow rest of the recipe. I found this to be a better texture, and more workable. Shaping patties with a burger shaper also helps. Put on wax paper in the freezer to stiffen up, then stack in a freezer bag separated with layers of wax paper.
Next time, I will double the burger side of this recipe. This makes enough chipotle sauce for eight burgers. Great to make ahead of time and freeze for later!
Agreed, best bean burgers ever! My husband said they’re the best he’s ever had, restaurant or otherwise. We did end up using Great Northern beans because that’s what we had, but I’m sure black beans would be even better.
I LOVE a good meatless dinner and these black bean burgers were amazing. The spices are so good, but my son and I like some heat so I added a bit of cayenne. Yum! And the Chipotle mayonnaise took it to the next level. I served them with your air-fried potato wedges and the seasoning with grated Parmesan made them just…WOW! What a treat this dinner was and will definitely be on repeat. Thanks for so very many great recipes, Lauren!