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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.
These were delicious! I made a double recipe and used flax egg (my bestie is vegan). I also sauteed the veggies, smushed out the extra liquid in paper towels before adding to beans. Since I made a double batch I used half chili powder and half smoked chipotle pepper which added a nice smokiness. Leftovers are in the freezer can’t wait to eat them again! Thanks so much!
I did the same thing. They are delicious. I will never eat ground beef again.
I have made these burgers multiple times – my go to recipe for black bean burgers and it never fails!! Def try this one, you won’t be disappointed – I even made the chipotle mayo- very good!!
I have made these several times (I use the oven) and they turn out great each time! They have a nice moist and “meaty” texture. I’m not vegetarian but I am making an effort to eat less meat these days, so thank you for this easy and tasty recipe!
I have been making these for a few years. I am currently transferring the recipe from paper to a card…the paper is full of ingredients! The meat lovers even love this!
These are great! We didn’t have any GF breadcrumbs in the house, so we used our usual substitute – GF organic unsweetened corn flakes, to which we ground and added garlic and onion powders. Such a wonderful recipe, easy and pretty quick, and it can be altered to taste easily, as can the topping.
made it for dinner and 13 year old son didn’t realize there was no meat – he just heard the word “burger”. topped with colby jack, garlic and butter sauteed mushrooms, garlic rosemary oven roasted potatoes and some buffalo wild wings asian zing and garlic parm sauces. just as good heated up later at work.
This recipe looks really good. My husband and I have cut out breads so I am going to make this recipe and replace the bread crumbs with grounded up oatmeal. I’m sure it will be good. Thanks for posting this recipe, can’t wait to try it.
Made these and loved them!!! Even my meat loving husband devoured two! I love how easy they are to make, not as time consuming as other veggie patties.The only change I made was I added smoked paprika and used whole wheat panko bread crumbs. I also grated the onion and let the juices soak the bread crumbs and hand diced the garlic and green pepper. Next time I think I will add some cooked quinoa to get a little more protein and nutrition.
I LOVE this recipe!!
I’m not a huge meat eater so I’ve slowly been transitioning my family to eat less meat, especially red meat. And this was one of the foods my husband and kids were very hesitant about because burgers are one of their favorites.
But they devoured these!! So delicious!!! Thank you so much for sharing!
I’m so glad to hear that! Thanks Ella!
This was one of the simplest & tastiest recipes for black bean burgers I have found! Truly DELISH!
I have 3 family members with differing dietary needs/restrictions in my family, so I often am cooking 2-3 different things at mealtimes. Thankfully with this recipe, my diabetic, my vegetarian & my carnivores are eating the same thing, which saves me time, energy & expense.
We’ve experimented with different types of bread crumbs, (panko is our current favorite), and different seasonings (1/2 packet of taco seasoning works well if you find yourself without cumin or chili powder).
Because my family is enjoying them so much, I’m making triple & quadruple batches of these black bean burgers! Yes, they are that good!
Thanks so much for this recipe!