The Best Black Bean Burgers I’ve Ever Had

Between 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 veggie burger recipe! 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. They’re big, thick, and hearty and even meat eaters LOVE these.

The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

Earlier in the summer, with family vacation in mind, 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. The goal was to have a delicious homemade meatless option for the nights we grill burgers and hot dogs. My assistant, Hilari, was visiting and we couldn’t believe their hearty texture, incredible flavor, and overall ease of preparation. I was expecting good, but not this good. Kevin actually loved them too, which… I don’t know… sort of surprised me because he loves beef and this was… beans.

The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

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!

Drying out the black beans for the BEST black bean burgers. Recipe on sallysbakingaddiction.com

What makes them the best?

How to Make My Best Black Bean Burgers

  • 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.

Sautéed onions, garlic, and peppers for black bean burgers. Recipe on sallysbakingaddiction.com

Ingredients for black bean veggie burgers on sallysbakingaddiction.com

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 make the BEST black bean veggie burgers on sallysbakingaddiction.com

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.

The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

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.

When I made them this past weekend, 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.

The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

PS: If you’re into turkey burgers, try my jalapeño pepper jack turkey burgers. Another favorite!

Print
The BEST black bean burgers, grilled or baked! Meat lovers went crazy for these veggie burgers. Lots of flavor with a sturdy, meaty texture. Grill or bake the black bean burgers! Recipe on sallysbakingaddiction.com

The Best Black Bean Burgers I’ve Ever Had

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 burgers
  • Category: Dinner
  • Method: Baking
  • Cuisine: Vegetarian

Description

Between 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 veggie burger recipe! 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. They’re big, thick, and hearty and even meat eaters LOVE these. 


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
  • 2 large eggs
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons ketchup, mayo, or BBQ sauce
  • pinch salt + pepper

Instructions

  1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  2. 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. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
  3. Form into patties– about 1/3 cup of mixture in each.
  4. 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).
  5. Serve with your favorite toppings.

Notes

  1. Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! 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.
  2. Vegan: These black bean burgers are not vegan. To make vegan, leave out the cheese, replace the Worcestershire sauce with a different vegan condiment (your favorite BBQ sauce would be great!) and replace the eggs with 1/3 cup mashed sweet potato.
  3. Special Tools: Glass Mixing BowlsNinja Food ProcessorCast Iron SkilletBaking Sheet

Keywords: black beans, black bean burgers, vegetarian

483 Comments

  1. Thank you for this recipe. I wasnt sure how my family would like this but they all raised their eyebrows in approval! I served it on a bed of lettuce, slice of tomato and a slice of pineapple. It was yummy. I froze the rest for a meal later!

  2. Tried these for dinner tonight. The only addition I made was to add a little salt and pepper. They were fantastic and a good start to reducing our meat intake.

  3. Made this recipe into ‘cheatloaf’, awesomely delicious. Topped with ketchup and brown sugar mixture like my meatloaf days. Thanks for sharing, yum!

  4. So my mixture was too wet and mushy. Maybe I didn’t blot the onion/pepper mixture or didn’t have my beans in the oven long enough. But after baking them, they firmed up. I was shocked! Then I threw them on the grill to give them that seared taste. Very tasty, but was scared before I put them in the oven!!

  5. These were exactly what I was craving. I don’t do bellpeppers so I chopped carrots and celery finely to replace and only did 1/2 cup then saw after it should be 3/4 cup. But this was really great and I used BBQ sauce by Daxson Bones. Thank you so much. And the drying of the beans in oven was a great discovery on your part too. So glad I found your recipe over the skimpy ingredient ones I found before yours..
    Oh I served on a toasted piece of ezekiel bread and spread guacamole then put a piece of lettuce with the black bean patty. Put alittle blob more on top so good.

  6. I made these tonight for Halloween “taco burgers” I used orange bell peppers and large slices of sweet potato to contrast the black beans. I made these vegan using Bob’s red Mill egg replacer. Came out absolutely perfect. This was my first time making black bean burgers.

    1. I just left the feta out and used the Bob’s red Mill egg replacer. I absolutely love feta, but recently moved my whole family to plant based and removed all meat and dairy. I honestly didn’t miss it.

  7. This recipe was delicious!!! I used 80/20 whole spelt flour and it came out really good! Was mushy when it was raw but then solidified in the oven! Froze well and i had it for lunch a few days later. Thanks!

  8. My mom is a vegetarian and this is her most requested meal when she comes to visit. So easy and I love that they’re baked!

  9. I have made this recipe several times and it’s always amazing . My 10 year old says it’s her favourite meal and has asked for it over a Chinese takeaway . I always use cheddar as I never have feta cheese at home but it’s always amazing

  10. I had never made black bean burgers but really wanted to give them a try. I used this recipe, minus the green peppers, and they were delicious! I cut the recipe in half because I’m only cooking for two and wasn’t sure if we would like them.My husband really liked the burgers! Honestly, they were just as satisfying as having a beef burger. Will definitely make again!

  11. Just made these and they were a complete hit! I cooked all 6. Can I freeze the leftovers or should I have frozen them before cooking?

  12. I am a meat eater but have been looking to reduce ow much I eat. These were really good! I left out the feta (I somehow forgot to grab from the store) and topped with cheddar, spinach, tomatoes, red onion and avocado and it was so so good! The perfect lunch and now I have 5 more for the future. How long will they keep (cooked already) in the fridge? Thanks so much for this recipe!

    1. Hi Michelle! So glad to read this, thanks! A few days in the refrigerator is just fine. After that, you can always freeze them. See make ahead instructions.

  13. Made them pretty much exactly as stated in the recipe (used sriracha mayo instead of ketchup or regular mayo). Fantastic.

  14. Wow! Delicious! I made several modifications based on what I had on hand and dietary restriction and was shocked how amazing these tasted. I used ground up Oats instead of breadcrumbs and added some ground almonds into the oat mix as well. I omitted the eggs and feta and used an extra squirt of bbq sauce. These are going into my weekly rotation for sure!

  15. I had some leftover black beans that I cooked that I used in this recipe. I did substitute sweet potato for the egg and a touch of barbecue sauce. My family loved them. I will be making them again.

  16. Made these last night and they were even a hit with my meat loving husband. Loved the texture and the taste, will definitely be adding these to my staple recipes!

  17. Have made these twice and it’s a hit! My fiance always rolls his eyes when I try to go “healthy”. He actually REQUESTS these for dinner. I have made some adjustments and added a chipotle spread. I really am so glad I found this recipe!

  18. So good! I tried making this for the first time today and everything turned out perfectly. Easy recipe to follow and roasting the beans is a nice touch.

  19. I followed the recipe to a “T”. My daughter has recently become vegetarian, and to support her decided to try this recipe. PERFECTLY YUMMY!!! I was impressed that the burgers did not crack, nor were they dry. YUM!!
    Served with homemade sweet potato fries.

  20. Made these last night used the sweet potato instead of eggs for vegan option… just delicious, wonderful recipe. Thank you so much

  21. Loved this recipe! The texture was fantastic- not mushy at all! Baking the beans on a cookie sheet first definitely added great texture. I found that in adding the ketchup and barbecue sauce, however, the burgers turned a bit too sweet. How can I combat this without losing the flavour the two bring?

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