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Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it's so flavorful and good, you wont miss the meat.
Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl!
The best Black Bean Burgers you'll ever make.
The best Black Bean Burgers you'll ever make. I've had my share veggie burgers and I can promise you this Black Bean Burger has it all; flavor packed, holds together like a regular burger, affordable, and easy to make. Plus each patty has 12 grams of protein, plenty of fiber, and is much lower in fat and cholesterol than your traditional ground beef burger.
How to Make Black Bean Burgers:
Chop Vegetables: use a food processor to very finely mince the bell pepper, onion, and garlic. Transfer veggie mixture to a fine mesh strainer then press out as much excess liquid as possible.
Mash Beans: Drain and rinse black beans then blot with paper towel to remove extra water. Mash well with fork.
Form Patties: Add veggie mixture to bowl with black beans and mix in spices and beaten egg. Stir in breadcrumbs. Divide mixture into 4 or 5 portions and form into patties.
To Grill: Oil your grill then add the black bean burger patties and cook for about 4-5 minutes on each side.
To cook in Oven: bake on a lined baking sheet, at 375 degrees F for 10 minutes on each side.
To cook on Stovetop: cook patties in a greased grill pan or skillet over medium heat, for 4-5 minutes on each side.
Serve: on a hamburger bun or in a lettuce wrap with chipotle mayo and your favorite toppings like lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, or pickles.
Make Ahead and Freezing Instructions:
To Make Ahead: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
To Freeze: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Serve With:
- Homemade French Fries or Sweet Potato Fries
- Air Fryer Potato Wedges
- Baked Potato Salad
- Corn Salad
- Coleslaw
- Ambrosia Salad
- Baked Beans
The BEST Black Bean Burger
Ingredients
Black Bean Burger:
- 15 ounce can black beans, , drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic, , peeled
- 1 large egg, *, beaten
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- salt and freshly ground black pepper, , to taste
- 4 hamburger buns
- desired burger toppings: lettuce, tomato, etc.
Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce, (from can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
Instructions
- Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
- Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
- Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
- Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
Cook on Grill, Stove or Oven:
- To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
- To Cook on Stove: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- To Cook in Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
- Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
- Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.
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!