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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I’ve never seen my girls demolish a regular hamburger like they did with these black bean burgers. Easy to make and very satisfying. Thanks!
Yay! So happy they were such a hit. Thanks so much for commenting 🙂
Hey there, I wanted to stop by and rave about these patties! I love branching out from using meat in everything, but my all-beef-all-the-time husband and cheeseburger fiend 5-year-old daughter do not share the same view. However, they both wolfed down the “burgers” after a couple tentative courtesy bites. They were unbelievably filling. So much so that my husband requested i make the patties thinner next time. He’s usually a multi-burger eater, but he was only able to finish one full burger and part of the 2nd one. My daughter got about 3/4 down and called it quits. I was quite pleased that this filled them up so well! My only deviation from your recipe was opting to buy a pre-made chipotle sauce. Fantastic, easy recipe. 5 stars and will definitely be made again!
So i guess already reviewed this as i found when scrolling up through the comments just now ? it’s so good apparently i just had to tell you again!
Hi Lauren,
This is a great recipe we really enjoyed it. I have a question about the nutrition information. Is that with the mayo sauce and bun included? I could not figure out where the cholesterol came from. Thanks Lisa
Hi Lisa,
The cholesterol will come from the egg and the mayonnaise in the sauce. The nutritional information is an estimate of the burger and the sauce, but not the buns! I’m glad you enjoyed them!
I loved it as I served it with cheese, special sauce ( mayo, chili sauce, and dashes of Frank’s ), and sliced red onion on a ksiser roll. It’s a way healthier option. Thanks for posting your recipe.
Made this with some small tweaks. I like heavily spiced food so I used about 3-4 times as much cumin and chili powder.
And I didn’t have any buns so I just put it on a bed of spring mix, topped it with sautéed shiitakes, sun-dried tomatoes, avocado slices, and drizzled it with balsamic vinegar.
It was wonderful!
Thank you for the recipe, it was super quick and easy and made for a great lunch.
Thanks for sharing! I love your topping ideas! Sounds amazing
WOW!!
We did one with my GF and it was so good! We made a VIDEO about the recipe where we show all of our recipe if you want it check it out here is the link!
THANK YOU so much
https://www.youtube.com/watch?v=qKq466qPyng&t=1s
No good – you added meat and rice to the mixture so it is definitely NOT the same recipe…it’s a fine recipe BUT don’t claim that it’s THIS recipe…it certainly isn’t.
I just wanted to stop by and say that these burgers were absolutely delicious. We’re beef farmers so we use red meat for nearly everything, but my anti alternative anything husband and 5 year old daughter tried these and both gave me the thumbs up. I love black beans, but they aren’t big fans so i was surprised they liked them. I will definitely be serving these again soon! It’s not letting me rate the recipe, but it’s 5 stars!
Thanks so much for sharing–I’m so happy they got a thumbs up from your family 🙂
we raise our own meat too, but are always looking for something for our meatless Fridays…and bean burgers are so awesome!
Oh my gosh, these are so good! I added a couple of mushrooms the last time I made it and then sauteed the vegetables after pureeing them. They turned or so good, and my five year old declared them his favorite “burgers.”
I had avacado mayo, wheat potato bums, Monterey jack cheese…yummmmmm!!! Thank you for such great and easy alternative to beef!!
Amazing!!! I used sourdough breadcrumbs instead of wheat because I needed to use them up. Pan fried and served up with baked sweet potato fries and broiled brussel sprouts. Delish meatless meal!!! It is Lent but I used the egg anyway.
Sides of brussels and sweet potato fries sounds just perfect! So happy you liked the burgers 🙂
Good to hear! Do you think sprouted sourdough would work? It’s a little on the tougher side but that’s generally what I keep other than Ezekiel bread.
Do you make your bread crumbs? If so how and all I have is Ezekiel bread. Can that be used?
Thanks,
Tania