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. These definitely are the best! I served these the other night with friends. Everyone loved them. They all wanted the recipe! Just made another batch – froze half of them and cooked some up to have with a salad for lunch this week. Thank you for the great recipe!

  2. Wow! I just started learning how to cook and this recipe is fantastic! Followed your instructions to the letter. Thank you.

    Next time I am going to add some red pepper flakes for a little more zest.

  3. I made these tonight for the first time. I was skeptical since I’ve had so many so-so bean burgers. Wow—easy and delicious! This will be added to our meal rotation (and even our pickiest eater asked to have these again!).

  4. Just made these and WOW! They really are the best I ever ate! I made them exactly like the recipe, didn’t change anything. This is a keeper. Try them.

  5. Made these last night for dinner. They are really good. I substituted sweet potato for the eggs. The flavor was great and I see them as part of my regular dinner rotation. They were not at all mushy and when I was looking over other recipes to decide which one to make, I chose Sally’s because hers did not have a preponderance of filler like flour, cornstarch, etc. The breadcrumbs were minimal and since I used sweet potato rather than eggs, I used slightly less.

  6. Its official! They are the best veggie burgers I have ever had homemade, from a restaurant or store bought. They are everything a bad veggie burger is not. My meat-eater boyfriend ate three of them! I left out the worcestershire sauce but recommend putting sliced avocado on top when serving! Thank you!

  7. These were amazing! The flavor and the texture were both great and everyone in the family loved it. Definitely a keeper!

  8. Hi, I just made your burgers I love them and will be adding them to my weekly meal list.
    They are easy to make and they cook and hold together well. I had one with salad and some sauerkraut to add some zing. I will probably put less chilli in next time only because I’m personally not keen on too much heat Thank you!

  9. So delicious!! Had these on homemade bread rolls with silverbeet and halloumi. Will definitely become a regular!!

  10. Made these for the first time tonight, loved them. My BF who is nothing but meat meat meat, loved them too. Have to tweak it a bit more but my first try was yummy. Topped it with American cheese I think it needs something more.

  11. I have been searching for a good bean burger made one recently I couldn’t even eat it was so bad this one was delicious I will definitely make again I wrapped mine on a lettuce leaf my topping was shredded cabbage very thinly sliced cucumber apple and tomatoes mixed with a t mayo and T balsamic vinegar I made this ahead so the flavors would blend , this is now my new favorite

  12. Just made these up and they are delicious! ( I’ve only tasted the mixture so far but loved the flavour) .I’m so excited because the chipotle black bean burgers I have been buying from Costco are no longer available. They where the best I have ever tasted. Was ready to drive from north of Toronto to buffalo and stock up. But read a report that they have a lot of additives in them!
    I am so excited because I ate these all the time. Even diced them up and put in burrito or salad! Can’t wait till dinner tonight! Mmmmmmm

  13. LOVED this recipe. I usually think black bean burgers are too dry, but this one was creamy and delicious. Crispy outside and creamy inside. Its going in my favorites file. Stick with 20 minutes and no longer to bake as it could get too dried out any longer, but with 20 min exactly, its perfect

  14. Made these today Sally! They are so versatile and forgiving and taste amazing! I didn’t have any feta or peppers but I decided to try them anyway and boy am I glad I did! I used BBQ sauce and a bit of HP sauce, as I ran out of “wooster” . I pan fried one just now and ate it! I’m gonna eat one again when I cook one up for DH!
    These are so worth the extra step to dry the beans. Thanks so much Sally!

    1. Oh just incase anyone wonders…I pan fried (with a tiny bit of oil) on med high for about 2 minutes or so on each side…till they had a nice somewhat charred look.

  15. Made these burgers yesterday . The BOMB! They have great flavor, texture and hold together. We’ve been looking for a really great recipe for a long time. We modified them a bit using cooked dried beans instead of can, because that’s what we had on hand. We also held 3/4 cup of beans out and mixed them in at the end, to create a more whole food texture. A must try and they were really easy to make.
    P.S. We’ve been craving black bean burgers. We travel the world house and pet sitting and we are always wanting recipes that are “must haves to make over and over” because they keep us from missing home (USA). Thanks for this recipe. We’ve shared your great recipe on our travel facebook page.

    1. I’m vegan and just tried them tonight. My Vegan version: egg replacer from Bob’s Red Mill, vegan Worcestershire sauce, no feta (but did top with vegan Violife cheese after cooking). Made 7 big burgers and they were great. Omnivore hubby really liked them. Gonna freeze the leftovers.

  16. When a family of meat lovers decides to regularly include this in a weekly rotation you know it’s a winning recipe!

  17. Hi! Would I be able to substitute the feta for something else – maybe a different cheese? Or omit it altogether?
    Thanks!

  18. These were delicious! My husband and I enjoyed them very much! I’m making more in a few days and will freeze some! YUM!! Thanks for a great recipe!

  19. I made these & it was awful, I ate three right out of oven, I do not use bread, so no filler, I made with the panko bread crumbs instead of flour. Thank you for the recipe it took longer & I use cooked dried not canned! My daughter accused me of buying from store & not homemade, they came out brown instead of black! But this is probably the only recipe I’ll use again as usually never find them stayed together & very moist!! I use A1 as no Worcestershire sauce !!! BEST EVER

  20. Hi–did I miss it? Is there nutrition info in the recipe? If so, please tell me where, if not, please, can you provide it? thanks

  21. Easy and delicious alternative to meat burgers. We loved them, even my meat-eating son. Thanks for the recipe Sally, we’ll definitely be making these again.

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