This post contains affiliate links.
Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it's so flavorful and good, you wont miss the meat.
Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl!
The best Black Bean Burgers you'll ever make.
I've had my share veggie burgers and I can promise you this Black Bean Burger has it all; flavor packed, holds together like a regular burger, affordable, and easy to make. Plus each patty has 12 grams of protein, plenty of fiber, and is much lower in fat and cholesterol than your traditional ground beef burger.
How to Make Black Bean Burgers:
Chop Vegetables: use a food processor to very finely mince the bell pepper, onion, and garlic. Transfer veggie mixture to a fine mesh strainer then press out as much excess liquid as possible.
Mash Beans: Drain and rinse black beans then blot with paper towel to remove extra water. Mash well with fork.
Form Patties: Add veggie mixture to bowl with black beans and mix in spices and beaten egg. Stir in breadcrumbs. Divide mixture into 4 or 5 portions and form into patties.
To Grill: Oil your grill then add the black bean burger patties and cook for about 4-5 minutes on each side.
To cook in Oven: bake on a lined baking sheet, at 375 degrees F for 10 minutes on each side.
To cook on Stovetop: cook patties in a greased grill pan or skillet over medium heat, for 4-5 minutes on each side.
Serve: on a hamburger bun or in a lettuce wrap with chipotle mayo and your favorite toppings like lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, or pickles.
Make Ahead and Freezing Instructions:
To Make Ahead: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
To Freeze: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Serve With:
- Homemade French Fries or Sweet Potato Fries
- Air Fryer Potato Wedges
- Baked Potato Salad
- Corn Salad
- Coleslaw
- Ambrosia Salad
- Baked Beans
The BEST Black Bean Burger
Ingredients
Black Bean Burger:
- 15 ounce can black beans, , drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic, , peeled
- 1 large egg, *, beaten
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- salt and freshly ground black pepper, , to taste
- 4 hamburger buns
- desired burger toppings: lettuce, tomato, etc.
Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce, (from can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
Instructions
- Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
- Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
- Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
- Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
Cook on Grill, Stove or Oven:
- To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
- To Cook on Stove: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- To Cook in Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
- Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
- Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.
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!
Awsome, I’d like to try new vegan recipes, and definitely will try that.
Thank you for sharing.
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!
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 🙂
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
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!
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.
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!
Do you know the calorie content? They look amazing!!!!
It says 257 per burger on the recipe.
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!