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

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 black bean option for the nights we grill burgers and hot dogs. My assistant 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.

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

These Black Bean Burgers Are:

  • easy
  • healthy
  • hearty
  • satisfying
  • big + thick
  • compact
  • garlicky
  • juicy
  • spicy

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

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

Ingredients for black bean veggie burgers on

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

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

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

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

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.

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

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

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


Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. They are meat-free, but they are not vegan. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this black bean burger recipe!


  • 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


  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.


  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


Comments are closed.

  1. Bev Riggs says:

    My husband and I just ate the last 2 of our delicious bean burgers! Thank you for sharing your recipe.
    Thank you, too, for your blog in general. I love the layout, colors, and crisp look. And I especially appreciate your step-by-step instructions and the science behind them. Thank you.

  2. What is the nutrition for one of these?

  3. Do you know what the nutrition value of these burgers?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

    2. Susan Eacker says:

      I made the “Best Black Bean Burgers Ever” yesterday. What a joke. They were absolutely TASTELESS and I can’t even understand the reason for the feta cheese. I imagine if you put a roofing shingle on a bun and added all those toppings in the picture it might taste ok. But considering all the ingredients (esp. the spices) I expected a bit more flavor. Don’t waste your time on this recipe folks

      1. Thanks for sharing your feedback, Susan!

      2. Was your comment really necessary? I love this recipe
        & lots of others apparently do as well. If it was not to your taste, that’s ok. No need to be so nasty.

      3. Suzette M Jones says:

        Wow, why so mean Susan? I know everyone seems to be a little on edge these days, but your comment was soooo rude!

      4. FrenchiePaws says:

        Not sure what’s up with nasty Susan. I didn’t use feta, edited the seasoning a bit, & added mushrooms, mine were soooo tasty. Thanks for sharing I am a vegetarian so I appreciate the taste – black beans are my favorite.

      5. “I didn’t like it” would have sufficed, susan. Your negativity and preaching your opinion to others doesn’t make a difference to those who are going to try it anyway, yea? To each his own. If you ‘re creative, you’ll make your own recipe.

      6. These were super delicious, my very picky four year old even ate a whole one!
        My food processor had a hard time with the dried beans, so next time will blend them first and then bake but otherwise it turned out beautifully!

      7. Kallie Ricker says:

        This recipe was so delicious. I’ll be making it again and again! Not sure what you did wrong Susan, but I hope your taste buds recover soon!!

  4. Norine Johnson says:

    Made these today for my newly vegetarian daughter and they are a hit. I love them too! Sadly I only made a half recipe just to give them a go. We will be making these again!

    1. Made these today, my first ever eating & making black bean burgers. I didn’t make the full version, wasn’t sure if I would like them therefore I eyeballed they ingredients. I used cheddar cheese, added roasted corn, green chili’s and bourbon bbq sauce…. I can t wait to eat the left overs.

  5. SO good!!! The first time I made them I didn’t mash the beans up enough, so they fell apart a little, but were still delicious. This time I used my blender (don’t have a food processor) and over-mixed a little, but adding some old fashioned oats until they held together more fixed the problem! Such a great recipe! They freeze and reheat really well too.

  6. Would mozzarella or another cheese work as a substitute for feta?

    1. I used cheddar cheese and it was perfect.

      1. I used goat cheese and it worked great!

  7. I didn’t have worcestershire sauce or feta (used a little parmesan), my homemade beans were too watery, I didn’t measure anything, but these are absolutely amazing. A keeper recipe!! thank you. PS I added a jalapeño to the veg mix and halved the cumin, and fried them on the stove.

  8. Theresa J Trevor says:

    I used this recipe two days ago and it was absolutely amazing. The BEST black bean burgers I’ve ever had in or out of a restaurant! I added some fresh corn kernels and a handful of walnuts (put in the blender) and I made a double batch. Held together perfectly, and the flavor was divine! Thank you!!

  9. These are great! I have made another recipe with fewer ingredients but while they tasted good they were always mushy, these are not. Drying the beans and using eggs and flour as binders I’m sure makes the difference. I use half quick oats and half gluten free flour.

    1. Mindy Kingsbury says:

      Would cooking a bag of dry black beans be ok? I don’t have canned.

  10. I never had a black bean burger before. Actually, I only just started liking black beans recently and ’cause of Quarantine, I decided to expand my cooking and baking horizons. I’ve tried a few of Sally’s recipe’s the past 2 months and most were great! I decided to give this a try and dang… it was delicious. Thank you!

  11. Is the cheese necessary for the texture of the burger? And if using a different cheese, like cheddar, should it be grated and then measured to a half cup? Thank you.

    1. Hi Stephanie! It’s for flavor. You can simply leave it out or replace with the same amount of another cheese you love (shredded or crumbled).

  12. Great black bean burger. Made half a recipe and formed five burgers.
    Served with my favorite Mexican kale salad.
    So good. Will freeze the leftovers.

  13. I apologize if this has already been asked. I am in the middle of chemo and radiation. My mouth is sensitive to spices like chili powder. I am craving black bean burgers and love your recipe. Any suggestions for different seasonings or would they be good without the chili powder?

    1. Hi Stephanie, I’m glad to help. If you are sensitive to spices, you can leave out the chili powder and, if desired, the cumin and smoked paprika as well. (Or simply reduce the quantity.) Feel free to add some spices that you are able to enjoy such as Italian seasoning or more garlic powder.

  14. I’m gonna ignore Susan’s comments here and go ahead and make this because there’s nothing that I haven’t made by you that isn’t amazing….

  15. Could you cook them in coconut oil in a skillet? I don’t have a grill available, and not sure about baking… Thanks!

    1. Hi Diane, 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.

  16. Cathy Hoffmeister says:

    These are delicious! I cooked dried beans in an InstantPot with vegetable stock. Drained and dried them. I made per the recipe using Amy’s Vegan Worcestershire sauce and some BBQ sauce I had on hand. Tasted a bit sweet with the BBQ but some fresh lime juice helped. I’m going to use adobo for some extra spice next time. They hold together beautifully. Thank you for this recipe!

  17. Stephanie D says:

    I think Susan’s real name is “Karen”. Lol. I’m looking forward to making these! Also from one Stephanie (breast cancer survivor 4 years and counting) to another Stephanie, sending you love, light and strength.

    1. Hey, I’m Karen and I would never! My pastor is a vegetarian and his wife just had a baby. I’ve wanted to make a meal but needed inspiration. Now I have it. Thank you, Sally, and friends. The notes help!

  18. These are honestly the most delicious!! Thank you for this amazing recipe. So easy and so much better than Any store bought brand!

  19. Really nice. It held up perfectly. I tweaked a couple of spices , pan fried with a drop of oil in a non stick pan. Made a mayo hot sauce topper along with chopped tomatoes and fresh cilantro. No bun required. Keeper recipe. Thank you!

  20. I was looking for a way to use up the rest of my pot o’ beans, and this was a winner. Got my meat-centric husband to eat them too. I didn’t have a bell pepper or feta, but added a can of diced green chiles instead. I had to dry my soggy beans for an extra 5 min to get them dry enough. Next time I want to try some nutritional yeast in the mix if I don’t have cheese around. Overall a recipe I will make and tweak repeatedly based on what I have on hand. Thanks for the foil tip for the grill…I’m sure it saved a broken patty or two.

    1. Amazing! Couldn’t be better (and I had to leave out the feta and bell pepper because I didn’t have it). Have made it multiple times already! Thanks for the great recipe!!

  21. Certainly live up to their name. Delicious!

  22. becky henkel says:

    Great healthy recipe! Added some siracha for a little heat. Delicious.

  23. Kelly Johns says:

    Hello, is there any recommendation for replacing the eggs?

  24. Hi! I am looking up a way to use my Mexican flavored instapot black beans. Since they are already seasoned, should I cut back on the other seasonings? Also, I don’t have feta cheese. Are they needed to help bind or add salt? I do plan on topping with jalapeño jack cheese, if that helps. Thanks for recipe, inspiration, and suggestions!

    1. Hi Erin, Yes you can cut back on the seasonings if you wish – it’s up to your tastebuds 🙂 And you can skip the feta cheese inside burgers. Enjoy!

  25. This recipe is seriously a gem. I first found it last year when I was looking for ideas for using up some leftover canned black beans. I loved it so much that I have since adapted it for both regular beef and turkey burgers as well. I want to try to translate it into a meatloaf recipe next time I feel like experimenting. Thank you, Sally!

  26. THese were really yummy. My picky daughter and meat-loving husband both ate them up too.

  27. Jessica McC says:

    The best!! First time making this and definitely not the last!! thank you SO MUCH

  28. I have made many meatless burgers in my life and trust me when I say… these have by far been the best. Awesome taste and texture, not mushy at all and holding up great on the grill. I dressed up my burger with pimento cheese, lettuce, pepper Jack cheese, jalapenos, tomatoes, French fried peppers and jalapenos and ketchup… it was so GOOD. This recipe is a keeper, thank you so much!!

  29. Well, not sure what I did wrong. They ended up being quite tasty but the mixture was the consistency of uncooked brownies. I had to scoop the dough out (I know it’s not dough but it sure seemed like dough!) with a 1/3 measuring cup. There’s no way I could’ve formed this mixture into patties with my hands. I really think I followed the recipe to a T. My family makes fun of me for being adamant about measurement (“Mom, you don’t need to get out a teaspoon for the cumin!”). I used oat flour rather than bread crumbs. I wonder if anyone has any clue as to what could’ve happened.

    1. Hi Nancy! It sounds like the beans were mashed up too much. By doing so, the mixture was extra sticky (and more like a paste). Make sure you partially dry them out in the oven, then after you add them to the food processor, give it only a couple quick pulses. You want some chunks left in there. Additionally, make sure you blot some of the moisture out of the sautéd pepper + onion.

  30. YUM. This is def the best black bean burger I’ve had. The extra step of drying out the beans is GENIUS. Def flavorful and didn’t fall apart easily like other bean burgers. I did this without bell pepper so I added a little more onion. I wonder about skipping sautéing they onion and garlic; might try that next time. A patty shaper and non-stick spray is a MUST. Sally, your recipes have been getting me through quarantine- thank you!

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