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PiesBetween homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe. They’re big, thick, hearty, and flavorful. The trick is to partially dry out the black beans so the burgers do not taste mushy. Grill or bake the black bean burgers and enjoy on a bun, plain, or on a salad.
A few weeks ago I made a batch of what I believe to be the best black bean burgers ever. Or at least the best black bean burgers I’ve ever had. These were a massive hit with the family. We couldn’t believe the hearty texture, incredible flavor, and overall ease of preparation. I was expecting good, but not this good.
These Black Bean Burgers Are:
- easy
- healthy
- hearty
- satisfying
- big + thick
- compact
- garlicky
- juicy
- spicy
- NOT MUSHY
I feel the need to shout that these black bean burgers are not mushy, one of the common problems with homemade black bean burgers. On the other hand, these black bean burgers are not crumbly either. They hold their shape beautifully!
Quick Video Tutorial
How to Make My Best Black Bean Burgers
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started
- Partially dry out the black beans. I learned this from Serious Eats. Spread out the canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush.
- While the black beans are in the oven, sauté some garlic, onion, and pepper together. This will be the flavor base of the entire burger. Make sure you blot the garlic, onion, + pepper when they’re done– you don’t want its moisture in the black bean burger.
- Food processor or fork! Your choice. Whichever you choose, make sure you don’t completely mash the black beans. We want a bulky and satisfying texture. Larger chunks of beans are the best part!
- FLAVOR. A black bean burger would simply be a patty made from beans if we didn’t add some pizazz. The sautéed garlic, onion, + pepper combo is a great start, but a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper turn black beans into the BEST black bean burger.
Now let’s talk about binders.
And not the kind you bring to school. How do the black bean burgers hold their shape?
- Breadcrumbs. I used gluten free bread crumbs to keep the burgers GF, but any bread crumbs are great. You can use crushed crackers, almond flour, or even oat flour instead.
- Ketchup. I love ketchup so the more the merrier, but you only need 2 Tablespoons. Some sort of condiment like this is needed so the burgers hold their shape. Instead of ketchup, try mayo or BBQ sauce. (I used a tangy BBQ sauce in the 2nd batch and the burgers were incredible.)
- 2 eggs. Best burger binder you’ll find.
All of this stuff, plus the baked black beans, goes into 1 big bowl. Lightly mash it all with a fork to combine. It’s too easy.
How to Shape & Cook Black Bean Burgers
Shape the black bean burgers however large or small you want, keeping in mind that the larger they are, the more unevenly they’ll cook. From what I tested, the sweet spot is about 1/3 cup of mixture.
You can bake or grill the burgers– instructions for both included in the printable recipe below. You can also make the burgers ahead of time and freeze, which is what I did for our trip. Stack them between parchment paper in a freezer container or zipped-top bag. You can even bake/grill the frozen burgers if you forget to thaw them.
For a light lunch, skip the bun and eat on a salad. For a seriously impressive supper, get creative with the toppings: mashed avocado + caramelized onion, pepper jack cheese + spicy mustard + sweet pickles, herbed goat cheese + roasted red peppers, sriracha + sautéed mushrooms, mozzarella + pesto, corn salsa + cheddar cheese, or even chunky guacamole.
The last time I made them, I piled the black bean burgers high with BBQ sauce, Swiss cheese, and grilled pineapple. Best thing I’ve eaten all week. And my week included s’mores made with peanut butter cups. SO THAT’S A GOOD BURGER.
Print
The Best Black Bean Burgers I’ve Ever Had
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6-7 burgers 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this black bean burger recipe!
Ingredients
- 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- 3/4 cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 Tablespoon)
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup bread crumbs or oat flour
- 1/2 cup feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- pinch salt + pepper
Instructions
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
- Form into patties– about 1/3 cup of mixture in each.
- To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.
- Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce. For vegan burgers, make the following 3 changes– (1) leave out the Worcestershire sauce or replace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.
Keywords: black beans, black bean burgers
Reader Questions and Reviews
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I loved this recipe so much. I used oat flour and added about and 1/4 cup more but after cooking them I wish I didnt as the firmed up alot. The flavor is tex-mex delicious. I dipped them in Cholula hot sauce to give them a bit of a kick. Next time will play around with adding spices. Absolutely a keeper.
★★★★★
This delicious recipe satisfies any craving for a hamburger. Used Ezekiel English muffin and piled on fresh dill pickles, tomato and onion! Perfect dinner … hubby approved!
★★★★★
Absolutely fabulous, even the husband loved them enough to ask for another. So flavorful!
★★★★★
can I have all the time I spent scrolling ALLLLLLL THE WAY TO THE BOTTOM OF THE PAGE just to see the recipie I clicked on….
Feel free to use the “jump to recipe” button at the top of the page next time.
So rude, Pissed, when you’re getting something for nothing?
A side note. Vegans and vegetarians can look for kosher Worcestershire sauce, which does not contain any fish.
Hi! Thank you Sally’s for this recipe. @Lyns- how else can you veganize this – like what to sub for feta cheese and eggs? Thanks!!
Oops I saw the vegan section too late – but I do wonder if I can still sub the cheese for nutritional yeast and egg for “flax egg”? Unsure if that would drastically affect the flavor.
These are the best! I put avocado and salsa on top to make them absolutely delicious! I think I could live on them!!!!!
This must be your first time reading a recipe onine. they all have a “jump to recipe” button at the top. Just click the button and voila, takes you right to the recipe. Reading is complicated
★★★★★
Maybe I’m missing it I can’t see well but do you have the serving size and calorie info, I can’t wait to try this recipe and make my own fresh black bean burgers looks amazing thank you
Would love to have been able to see the macros on this!
Do you have a conversion/method for making these with dried black beans?
Hi Katie, if using dried beans, follow the soaking instructions to soften them up before using. You’ll cook the beans as you usually do, then dry them out in the oven before using (per our instructions in this recipe). There’s roughly 1 and 1/2 cups of black beans in a can, so you’ll need about 3 cups total.
I used dried beans, cooked as usual,a poblano pepper, whole wheat bread crumbs, and jalapeño ketchup, these are fantastic! I’ve been looking for a keeper black bean burger recipe, thank you!
★★★★★
These are even good raw out of the food processor! Can they be cooked frozen in a nonstick pan???
★★★★★
Hi Marie! You can cook them from frozen (see recipe notes for make-ahead instructions). We prefer baking or grilling these burgers, but let us know if you try pan frying them!
I’m not sure if you meant raw as in uncooked but I believe that uncooked dried black beans are poisonous just like red kidney beans. They have to be soaked and cooked before use.
It was 1988 and I felt my tummy rumble. Shivers crawled down my spine. I knew immediately I had to bolt to the toilet!!! It was a terrible night and I remember that Momma gave me black beans the other night!!! Anyways, This was so good! However due to my severe black bean allergy. I used Green peas straight from momma’s garden! Delish!
★★★★★
Has anyone tried cooking these in a pan on stovetop?
Hi Rose, we find the centers don’t cook very well when cooked on the stove. You might start them in a skillet then transfer to the oven to finish baking. Let us know how they turn out for you!
I make these all the time in a non-stick pan sprayed with Pam on the stove. I start it at medium high heat for a couple of minutes, flip and reduce the heat to medium low and put a lid on for another couple of minutes. I take the lid off, flip and put bbq sauce and cheese on top of the burger, then turn off the heat leaving the hot pan with the burger on the stove while I prepare the bun. The entire cooking time is probably around 6-7 minutes. I’ve yet to have an undercooked burger. And I won’t turn on the oven or start the bbq for one burger.
I love love love this recipe! I’ve played with the seasonings, but this is a perfect burger as is.
★★★★★
Oh my gosh! This really is the best bean burger recipe ever, flavour and consistency wise! I made this multiple times and it always was a huge hit, also among meat eaters! This is really is such a game changer, thank you soooo much! The first time I baked them in the oven and was really happy, however I think they are even better when grilled. AMAZING!
★★★★★
These burgers were delicious! I made them for the first time yesterday and will be making another batch this weekend. This is the best black bean burger (vegan style) I’ve made. I added nutritional yeast and dill jalapeños slices to the mixture along with the other ingredients. Soooo good!
Thank you!
★★★★★
Made this for the 1st time yesterday for the family and I love it. Thank you.
★★★★★
These ARE the best black bean burger I’ve ever had, and I’ve tried many! Flavorful, hold together nicely and great texture. My new go to recipe, thank you!
★★★★★
These are so yummy. I opted to not use an egg or flax egg and they held up just fine. Great idea to bake the beans first so the patty isn’t too mushy. I added Ortega diced green chiles and roasted walnuts. Add the walnuts at the end of mixings and hand stir. So good. Thanks
Wow, the spice combination is a wow , thank you. I made to your recipe except, I replaced eggs with egg replacer, used store bought breadcrumbs( instead of making my own), dried beans which I soaked the night before, cooked this morning, then used in the recipe tonight, they were well dry by tonight and I used dairy free cheese, oh my Buddha awesome with one hang up , I couldn’t get them to bind together well. Any suggestions? Maybe I blotted too much moisture out, or maybe I didn’t have the full amount of beans only 300 grams not 400. But the taste made up for it.
Did I miss the breakdown of nutrients?
Hi Liz, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Making these for a second time as they were a big hit the last time. One quick quibble. The listed cooking time (15 mins) is the time just for drying the black beans, while the bake time for the burgers once formed is another 20 minutes, and the total grilling time is ~16 minutes. Perhaps that 15 minutes is supposed to be part of prep time, but that still isn’t right unless you’re grilling at a slightly higher temp. I won’t question the prep time. I might be a little more finicky or slower than most folks, but prep time for me is almost always at least 50% longer.
★★★★★
I’m a meat eater, but I’m aiming to include more beans in my diet. I have made these about 3 times, & they are SO satisfying & delicious! I love to pre make the bean mixture to keep in the fridge for quick assembly/cooking. I use my own milled flour from steelcut oats & cheddar cheese powder instead of feta, then pan fry them on medium heat in my cast iron pan. To assemble, I use Ezekiel english muffins as the bun, plus lettuce, super crispy Hooray vegan bacon, mayo, ketchup & heirloom tomato – and they come out so yummy!! These are my fave home made veggie burgers!!
★★★★★
I have A LOT of canned kidney/dark red beans, would it change anything much at all if I swapped out the black beans for canned red beans? I know that there will be a different set a date, but what about tasty? I’m getting probably not, but I am wondering if you’ve ever tried this with red.
★★★★
Hi Samantha, you can definitely switch up the kind of beans. We still encourage you to dry them out as you do with the black beans in the instructions. We haven’t personally made these with red beans, but if you enjoy red beans then they should be delicious in these burgers!
We love these as a family. I skip the chilli as my little one doesn’t eat a lot of spice yet but use more paprika instead.
I am going to use these as a veggie option for a Kofte dish my mom makes by making them smaller like meatballs. I think they will be delicious like that too. Will let you know how it works.
★★★★★
Can you use panko bread crumbs?
Definitely!
These did not disappoint! I followed the recipe exactly except I omitted feta cheese because I didn’t have any on hand. So far I’ve just had them plain with a side of salad but I can tell they will be equally delicious dressed up as a burger with all the trimmings.
★★★★★