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 (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.
  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. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make ahead tip: 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.
  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

609 Comments

  1. My husband loves these! He said they are the best black bean burger he has ever eaten! He will no longer purchase other burgers. The only thing I changed was omitting the feta. Thank you so much!

    1. So so good. The calories workout to 180 calories for a 127 gram patty. Can’t go wrong with these, even the kids ages 8-19 loved them.

  2. Great recipe!! My husband said, “I’d eat these anytime”! Followed recipe, as written, with exception of adding about 1/3 to 1/2 cup of grated carrots, wanted to get a little more veggies in.

  3. I have an aversion to canned beans and would like to be use dried beans in this recipe. Since you are going for a drier bean, should I cook them less time than normal? Recipe sounds great, and I’d love to try it for a meatless Monday.

      1. Please clarify. If using dried beans, soak only (do not boil) before drying in oven and the using? Or soak, boil, dry and use?
        I don’t like canned beans either!
        I plan on making this tomorrow. Looks fabulous!

      2. Hi Valerie, happy to clarify. Cook the beans as you usually do, then dry them out in the oven before using.

      1. Hi, Janet – I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  4. I’ve made this recipe twice and they are way better than anything I’ve ever had at a restaurant or bought from a store. The only thing I would change is I finish mine on the grill for a few mins on each side.

  5. Those pictures torture me! In going to make a batch on new years day. My sis in law is vegetarian and I like to do a couple vegetarian options. I haven’t made a bean burger in so long and this looks amazing. I’m going to do little mini ones. Will report back!

    1. Just a reminder to not use Worcestershire sauce for a vegetarian without checking the ingredients. Lea & Perrins contains anchovies.

  6. Made these with halved recipe as there are just 2 of us. THey were delicious, fully satisfying, held together well and didn’t miss the meat. Easy to make. I used BBQ sauce instead of ketchup. Thank you!

  7. Sooooo good!! This is a new family favorite!!! (And, let me tell you, it is a challenge to find recipes that myself, my picky husband, AND my 3 year old all LOVE). Thank you!

  8. We made the vegan alternative for these tonight and you know what? YOU ARE RIGHT! These really are the best black bean burgers around! I’d pretty much given up on black bean burgers. Not anymore. These are FANTASTIC. Thank you!

      1. I just used ground flaxseed + water. it binds really well just like an egg, but healthier! 🙂

        https://minimalistbaker.com/how-to-make-a-flax-egg/

      2. These better be great lol making them for my date tomorrow night. I’m putting my faith in y’all. These sound delicious.

  9. I was looking for a printed recipe of one I saw on a youtube channel, but this one looks even better! I can’t wait to try it in homes my “meat-loving” husband will like them also.

  10. Has anyone fried these burgers?
    Mine are in the oven now… they look delicious! Hoping the oven makes them crispy and brown!

    1. Yes, I sauteed one burger with about a teaspoon of oil (to save calories) and the other one with about a tablespoon of oil. I used medium-high heat and covered the pan during most of the cooking. Both came out with a great crust (the one with a little more oil had a crunchy crust and was fantastic). I also made a “secret sauce” for the burger using minced onion and peppers, fresh parsley, ketchup, mayonnaise and a bit of mustard, and a sprinkle of smoked paprika.

  11. This recipe is so delicious. We eat these once a week. I change the sauce and the cheese to keep them interesting. My meat loving husband even loves them. Thanks Sally!

  12. I’ve made these black bean burgers several times. They are fantastic each time. Even my meat-loving husband loves them and has made them. Sometimes I add a bit of Cayenne, sometimes I add blue cheese instead of feta, but I always use only one egg so they are not as wet. Layered with fixings, they’re delicious on a roll or simply on lettuce and are very filling. Thank you for this recipe!

  13. Search no longer! I have tried so many recipes, and this one is it. Tons of flavor without tons of added calories. I would recommend pan frying, as the oven didn’t give it a ‘crust’ and they felt too flimsy for the grill (I honestly didn’t try to grill because of this, but I will with my ones that I popped in the freezer…when it’s not so chilly in WI).

    Thank you, Sally!

  14. Delicious! I modified slightly. Used ground flaxseed+water (let sit for 10 mins) to create the ‘bind’. I also am no a no added sugars, so I used some canned diced tomatoes instead of the ketchup/bbq sauce and worcestershire sauce… skipped the feta. Turned out so good. Also pan fried to crisp up the outside a bit.

  15. Omg definitely the best black bean burgers EVER. I expected them to be good but these were absolutely amazing. So glad I found this recipe!

  16. I made those yesterday for dinner and they were a big hit! The first veggie burger my carnavorian husband enjoyed! Thank you for the recipe

  17. Amazing! I doubled the recipe and froze the patties. Microwave on 50% with moist paper towel to heat up. Not mushy and very flavorful.

  18. This recipe was so good! One of the best black bean burgers I’ve ever had and they were super simple to make. We made ours with a roasted garlic aioli and caramelized onions and they were to die for. Would highly recommend!

  19. Made these a bunch of times now and they are awesome! Wouldn’t change a thing, the family loves them!

  20. Flavor is AMAZING! I’m wondering if I didn’t blot the onions, garlic, and pepper enough because the inside was pretty mushy. I will be trying again though because the flavor is just too good! my 3 year old devoured it.

  21. Pretty outstanding and overall pretty fast.
    We used dried black beans made in an instapot with no soaking (35min pressure and then 20 before venting, but use only 3 cups water per pound of beans, credit to Erin Clarke at Wellplated.com) and they were perfect for your recipe since they started off drier than canned. Since we didn’t have to soak them and could skip your baking step, it probably only added 45 minutes to your recipe to start with completely dry beans, and most of that was totally hands off.
    Thanks.

  22. I made these last night and they were fantastic! I only had Italian seasoned bread crumbs but it didn’t make a difference. My only comment is, why do recipes always breeze over “squeeze the moisture out” like it’s no big deal? That alone makes this recipe a labor of love. Maybe there is a ether way than going through twenty paper towels? If so please let me know.

    1. Hi Kim! Thanks for trying these black bean burgers. You don’t have to squeeze all the moisture out of the pepper/onion mixture, just gently blot with a clean kitchen towel or paper towel.

  23. I added cilantro from previous recipe,but forgot to add the ketchup/ barbecue sauce/ worchester sauce. They were a little crumbly, but you are supposed to get a little burger on your shirt if it is a good one. You were right on about keeping all ingredients dry.

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