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
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Recipe
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
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I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.
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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!