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

470 Comments

  1. I am vegetarian, and I would be super excited to be served these homemade black bean burgers for a grill night!! They look delicious!

    One thing to note: Worcestershire sauce is actually not vegetarian, which most non-vegetarians don’t notice, so if you are making this for your vegetarian friends, check the label, and if it’s not vegetarian, replace with more ketchup, make the sauce from scratch without fish, or use Annie’s brand vegan Worcestershire sauce!

  2. Wow…does this look scrumptious! I LOVE black beans because of their fiber and protein content! And I just cracked open a can Saturday night and included it in my grilled Chicken Burrito’s! I cannot wait to try this Sally! Thank you!

  3. I’m wondering if these will survive and hold together without cheese? My baby is allergic so I would love to know. These look amazing!

  4. Yeah!! A savory recipe! Don’t get me wrong, your baked goods are bomb. But your savory recipes are the highlights of your blog!

    Deep Creek is our family’s favorite vacation spot too! Hope you enjoy your well-deserved time away with your family.

  5. These look good Sally. Did you use green pepper or red? I am on the hunt down for a good Black Bean burger and I can’t wait to try these.

  6. I never used to be a burger person – I never liked beef or steak or anything like that. I tried my first homemade veggie burger last Summer and never looked back! I’m not a vegetarian, but I just find veggie burgers have a much better flavour than their meaty counterparts. This recipe is quite similar to my black bean burger recipe – but mine don’t have cheese. What is the function of the feta in this recipe?

  7. As much as I love a hamburgers I love black bean burgers more! These sound great and I can’t wait to try them. I am sure my family will love them too. I try to limit red meat to once a month and with these black bean burgers I can now enjoy a burger once a week ( at least!).

  8. Are these burgers heart healthy? I am looking for more recipes for my husband.
    I saw in one recipe you can use ground flaxseed also?

    1. Hi Mimi! In regards to your 1st question, I would consult with a nutritionist or professional.
      You can certainly add ground flaxseed if you’d like!

  9. These look delicious and I’m always looking for more prep ahead meals that I can freeze. One question: do you know if I should do anything different if I am making my black beans from dried beans rather than from canned? Or just cook the black beans and then proceed with the recipe?

  10. Hi Sally!

    How many sliders/mini burgers would this recipe make? I can’t wait to make this recipe in my classroom.

    Thanks!
    Stefanie

    1. Hi Stefanie! It depends how small you make them. If you use only a couple Tbsp of mixture per burger, you’d get around 12-15 mini burgers.

    1. I find the centers don’t cook very well when cooked on the stove. You can start them in a skillet then transfer to the oven to finish baking.

  11. These sound great! I can adjust a bit to make very Weight Watcher friendly too. I bet they’d be great cooked in my air fryer. Thank you!

  12. We actually have black bean burgers on our menu plan this week! I might have to switch to your recipe instead!

    Paige
    http://thehappyflammily.com

  13. this recipe looks amazing… can’t wait to try them… just a question… i’m from Peru .. and here, i never really notice if are black beans in a can… i think just sell the dry ones… so if i have to make them from scratch…i usually boil beans with onions, garlic etc… my question is if i make them as usually and the follow the recipe…? or how should i do it?

  14. I made these for dinner tonight. My husband (a real meat and potatoes kind of guy) loved them! Next time I will try adding mushrooms! Enjoy your vacation!

  15. I need a good go-to black bean burger recipe!! Love that these have the addition of feta…and can be frozen too!! 🙂

  16. My brother and sister-in-law are vegetarian and we’re having a BBQ together for the long weekend. You always post perfect recipes right before I need them – how do you know?! 🙂 Can’t wait to try. Everything I make from your cookbooks and blog always turn out perfect. Thank you for all that you do!

  17. I am a vegetarian and I am excited to try this recipe out!
    PS: Worcestershire sauce is not vegetarian since your notes says so just wanted to let you know.

  18. I made these tonight for dinner, they were AMAZING! They’re so full of flavor and had a great texture. I can’t wait to eat the leftovers this week and freeze a few for another time 🙂 Thank you for yet another wonderful meal to add to our regular rotation!

  19. Quick question. Recipe says it makes 6-7 burgers, but in the directions, it says to use 1/3 of the mixture per burger, which would make 3 burgers. Just need to know because I want to make them for Labor Day and need to have enough. Thanks so much!

1 2 3 10

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×