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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.
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!
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.
Delicious – a big hit with all of us!
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!
This looks and sounds delish!! I can’t wait to try it. Have you tried using a flax egg instead?
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!
Tried this last night! Was awesome, did some homemade guacamole with it … Taste delicious!!! Thank you
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!
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!
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!