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 bean 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: American

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. 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.
  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

711 Comments

  1. I just made these and they turned out really delicious. I did make them vegan with flax seed eggs and deleted the cheese but otherwise followed the recipe. Thank you, good recipe!

  2. Love this … have made the often, and all my kids eat them. Had to bell peppers, so added some egg plant instead, which worked out very well. Yum!

  3. We’ve tried many Veg burgers. These are really very good indeed. I added some chopped mushrooms to the onion and garlic to add more depth. Really great burgers! Thanks.

  4. I rarely leave comments on recipes, but this was absolutely delicious! I put caramelized apples and onions in my burger, it was delightful!

  5. These were DELISH! We served them on brioche buns with tomato relish, lettuce, colby cheese, red onion and lots of avocado. Amazing! Thank you 🙂

  6. This was delicious. I will definitely add to my fave list. Next time I think I’d like to try baking the beans less time, for a more moist burger, as it was a bit dry. Yummy nonetheless! Passing on to my friends. Thank you.

  7. I just made these for the hubby and all I can say is WOW. They are going to be on heavy rotation in our house. You weren’t kidding when you said these are the best black bean burgers.

  8. It probably appears obvious, but the Ketchup, May, or BBQ sauce isn’t mixed in, right? It’s the condiment for the finished burger?

  9. I made this for my family, I’m vegetarian they are not. THEY LOVED IT. I was worried they would fall apart and they didn’t. Amazing and pretty easy! TIP: make it on the grill!

    1. Hi Sally, I loved this recipe, but instead of grilling the patties, I shallow fried them for a quick meal. They were great, didn’t fall apart and turned crispy on the outside, which I liked. Will definitely make again and again!

  10. Definitely the best black bean burger recipe! I’ve shared with multiple people and I’m making them again tonight! Love love love!

  11. The best! I had to bake longer than instructed, but I will never buy a veggie burger again! This beats every one I have tried! Thank you!!

  12. AMAZING. BURGERS. I’ve been trying veggie burger recipes for most of my adult life. I can’t believe I’ve finally found the one! Drying out the beans-Brilliant! now I can’t wait to try to make more variations…..bbq pinto beans, white bean “chic” patties……. thank you so much!!
    Gahlia

  13. This looks great – so excited to try. I definitely want to freeze some for later so I can eat them throughout the week! What is your preferred freeze/reheat method (e.g. do you freeze cooked or uncooked) (I’ll also be baking them vs grilling them if that makes a difference!)

  14. Hi Sally! These were so delicious! I’ve been wanting to try these, and now was the perfect time. We are limiting our time out and some grocery stores are low on meat, having this wonderful alternative is great! I am going to make more this week. Everyone should try these, healthy and delicious!

  15. Can these be made by starting out with dry balckbeans? Can/would I just re-hydrate them first as their package directs and then follow the recipe as is?
    Suuuuuuper new to vegetarian cuisine 🙂

    1. One 14.5 ounce can of beans = 1.75 cups of beans. I really want to try this recipe too, but I only keep dried beans on hand. I am impressed by all of the positive ratings!

  16. Easy to make with ingredients (I had to substitute a couple things due to the lockdown) I had on hand & delicious. It made my 17 year old vegetarian happy.

  17. This is a great recipe! So easy and quick to make.. I adjusted the spice and garlic quantities a little (upwards) to suit our taste buds. My family loved the burgers and wanted seconds!

  18. This recipe was very easy and the instructions were very clear. I made them vegan using liquid aminos, flax egg and left out the cheese. I used oat flour over breadcrumbs because that’s what I had on hand. I think drying out the beans and blotting the extra moisture from the sauteed veggies are important steps. These burgers had great flavor, held together very well and were not mushy like some recipes I’ve used. I baked a few per instructions but preferred them cooked in a pan with a little oil. I will be saving this recipe to make again.

  19. Wow! These are awesome. I think drying out the beans is the key. And btw, I’m a chef and a meat eater. Thank you, I’m going to run with this as the base recipe for other combinations.

  20. These were great. I keep a frozen veggie combo of onions and peppers on hand so i used that and topped my burger with a fried egg.

  21. Ok this recipe is AMAZING!!!! I’m so going to be sharing this recipe. It’s going to be my go to. I honestly just threw it all in my food processor and pulsed it. I didn’t sauté anything. It’s so so delicious. Thanks so much!!!!

    1. We made these today but didn’t have feta in stock so we just omitted it. They still turned out great and were quite tasty! I look forward to making them again with feta to see the difference.

      The whole family enjoyed these very much!

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