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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.
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.
Best black bean burger EVER. It’s a hit even with my carnivore friends and family. Seriously though, every time I make them I make double batches and freeze the rest because I crave them all the time! Definitely a staple in our home. Also – really good topped off with some melted swiss!
Thanks so much for sharing Jess! My family (and carnivore husband 🙂 ) love these too!
This recipe was easy to make and absolutely delicious! Best compliment I received: “I would buy these!”
Is one patty REALLY almost 700 calories? That seems extremely high to me.
Hi Monique, thanks for pointing that out. The recipe was calculating the entire burger (with the chipotle mayo sauce, etc.) . I’ve edited it so that the nutritional info is only for the patty’s.
as a mom of five boys who are eating us out of house and home, I am thinking about trying this recipe as a cheaper alternative to ground beef. Would a tbsp of worcestershire sauce be good in this for flavor? and eating GF myself, can I use GF crumbs?I do like the idea of whirling the vegs. in the processor then draining. thank you for the idea!
You are a busy mom! Yes, you can definitely use GF crumbs! I’m not sure about the Worcestershire sauce–you could try it, but I think the burgers have a really great flavor without it 🙂 . Hope your family enjoys them!
My husband and I were impressed with this recipe. And after three times making it, my four-year-old is finally on board! Well, she ate a quarter of one, but that’s a win at our house today!
Hi,
I’ve made these burgers twice and the first time was better. I used dry beans rehydrated and panko the second time because it’s what I had on hand and it wasn’t as good. They fell apart! I’d make the recommendation to anyone curios that this recipe utilize canned beans only and definitely stick to traditional bread crumbs ?
I rarely leave comments for recipes, but these were awesome and easy to make! I only used 1 chipotle pepper though and for us, the amount of heat was perfect. Thank you!
Thank you so much for coming back to comment! I’m really happy you liked them 🙂
I’ve made these several times. Just made 4 batches to freeze. You can swap out the chili powder and cumin for some of the McCormick Grill Mate spices. The last 2 times I used the Worcester Pub Burger . You use less than you do of the chili powder. Also, I add a little Gravy Master, but I know it has GMO soy in it, so might not be for everyone.
Wow- this really was the best black bean burger we have ever eaten EVER! It was so moist, flavorful and just plain yummy. They stayed together beautifully and not a single piece was lost even through multiple turns on the skillet. I will never have to buy frozen veggie burgers again. Thank you so much for this recipe!
We tried these for the first time, tonight. I didn’t use canned beans but didn’t make any other changes and they are awesome. We’ll never buy black bean burgers, again…these are our new family favorite.