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. They’re big, thick, hearty, and flavorful. 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.
A few weeks ago 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. These were a massive hit with the family. We couldn’t believe the hearty texture, incredible flavor, and overall ease of preparation. I was expecting good, but not this good.
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!
Quick Video Tutorial
How to Make My Best Black Bean Burgers
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started
- 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.
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 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.
As one of my favorite Memorial Day recipes, I always make a batch ahead for the grill!
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, or even chunky guacamole. They would go great with zucchini casserole or berry quinoa salad on the side.
The last time I made them, 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.
More Favorite Dinner Recipes
- Maryland Crab Cakes
- Sausage Stuffed Peppers
- Honey Garlic Shrimp
- Cilantro Lime Chicken
- Lemon Thyme Chicken
- Baked Chicken Meatballs
- Zucchini Fritters or Corn Fritters
For even more inspiration here are 15+ summer dinner ideas!
PrintThe Best Black Bean Burgers I’ve Ever Had
- 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. These burgers are not vegan or vegetarian. (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!
Ingredients
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
- 1 cup (130g) 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 (60g) bread crumbs or oat flour
- 1/2 cup (70g) feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- pinch salt + pepper
Instructions
- Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
- 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.
- Form into patties, about 1/2 cup (130g) of mixture each, about 3/4-inch thick.
- 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).
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools (affiliate links): Baking Sheet | Parchment Paper | Glass Mixing Bowl | Food Processor
- Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce. For vegan burgers, make the following 3 changes: (1) leave out the Worcestershire sauce or replace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.
These burgers were so delicious!! I used soy sauce in place of Worcestershire and also threw in some hot sauce. I used circular cookie cutters to shape the patties which worked great! I have two questions though: I’m not a big fan of feta, what is the next best cheese to use in there? Also, when I fried the patties on my skillet they started to come apart a bit. Could it be due to the lack of cheese? Or that my beans were too dry? Thanks so much!
How do you grill these in the oven? Also for how long? Does frying in a pan work too?
Hi Nurp, we found the best way to cook these burgers was in the oven or on the grill. You can find instructions for both in the recipe above!
I accidentally skipped the first step but they still turned out fantastic! Will be making these again!
Such an incredible recipe. My husband who is very much a meat burger guy LOVED these!!
Can I ask for nutritional info?
Hi Angelina, so glad these black bean burgers were a hit! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hey! Trying this recipe tonight. Would I be able to omit the bell peppers?
Hi Ariane, you could add more onions in place of the bell peppers, or some readers have reported success using corn and even edamame. Let us know what you try!
Made them tonight. Delicious! I used a half cup measure to make the burgers and made seven. Will definitely make again!
What is the nutritional value per serving?
Hi Ann, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I followed this recipe and the video instructions are different from the written. The written says to blend it and it came out mushy and not formable. This recipe is a lie, I do NOT recommend.
Can you freeze these?
Hi Emka, These will be good in the freezer for up to 3 months. See recipe note number 1 for freezing instructions. Enjoy!
I would like to use dried beans and cook them from scratch. Not sure how to get the right amount .Any ideas please?
Hi Jane, if using dried beans, follow the soaking instructions to soften them up before using. You’ll cook the beans as you usually do, then dry them out in the oven before using (per our instructions in this recipe). There’s roughly 1 and 1/2 cups of black beans in a can, so you’ll need about 3 cups total.
I find a cup and a half of dry black beans is about right for this recipe after they are cooked.
I am new to cooking vegan. Diagnosed with Lupus, gluten and dairy free. It’s been really hard to find meals to cook that actually taste good to me. This recipe is amazing! I read the reviews, just a few people didn’t like it. I followed this recipe to a T. It came out perfect! I can not thank you enough for posting it.
Is thete another kind of cheese you would suggest to replace feta?
Hi Kathleen, We’ve made these with pepper jack cheese, herbed goat cheese, mozzarella, cheddar, and Swiss! You really can use anything you enjoy!
Loved these burger… They are exactly fly what I’ve been looking for. I made two small changes. I omitted the cheese and added about 1 c of frozen corn to the beans when they dried out in the airfryer. I used BBQ sauce rather than ketchup. YUM!!
These were great. I used mushrooms instead of bell peppers, A1 steak sauce instead of Worchester (since it’s what I had on hand), and just 1/4 cup of breadcrumbs (I ran out). Omitted the cheese. I was worried about these falling apart, but they held up just fine. I can see replacing the egg with sweet potato next time to make it vegan. Thank you!
By far the best black bean burger I’ve had! Better than the ones I usually get at chilis or pluckers, its that good! Not dry at all, extremely flavorful, the feta in there….magnificent! The only recipe I’ll ever use for black bean burgers. Seriously, if you haven’t and you’re thinking about it…do it! Won’t be disappointed at all!
Never saw oven temp mentioned for baking beans?
It’s literally in the first step of the recipe.
“Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.”
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).
I thought they were too watery and that I messed up but added some extra oat flour and reshaped them at the ten minute mark. They were fantastic. I pulsed with the Vitamix which may have been too much on my part
I make these or a variation of these a few times a month. Usually I sub mushrooms and carrots for the other veggies. And South African smoke seasoning and Carolina yellow barbecue sauce. Fantastic.
We’ve tried several black bean burger recipes and never liked them. Drying out your black beans first makes these have such a wonderful non-mushy texture. I love that these actually hold shape without falling apart too. We did then vegan using flax eggs, and a vegan cheese. Turned out great! They froze really well too.
This a fabulous recipe, thank you!
Love these
They were super easy and delicious: Thank you so much for this recipe!
I made these burgers and everyone LOVED them, so I am making them again tonight! Thank you for this wonderful recipe.
My burgers came out on the dry side and a bit crumbly. I used the vegan recipe using oat flour and mashed sweet potato. I started with dry beans that I boiled and drained. The mashed sweet potato definitely did not have the moisture of the eggs and the cheese. I also could have skipped drying the beans in the oven since they came out very dry. Any suggestions?
Hi J, thanks so much for giving these a try! If they were dry, it’s possible your beans were dried out a bit too much — for next time, you can try decreasing the pre-bake time for beans just a bit to see if that helps. You can also try adding more ketchup, mayo, or BBQ sauce, but do this just a small amount at a time so as not to add too much liquid. Hope this helps!
I currently have my patties in the freezer and I’ll be making them shortly. I put my beans in the oven like the recipe says. They looked a tad bit dry so I may cut the time to 10 mins or just leave them at room temp for about 1 hr. Once I added the sweet potato, 1 tbsp of ketchup and the rest was this spicy wing sauce my family loves, my mixture moist and yummy. I added some panko breadcrumbs but not as much as the recipe says bc I’m not a panko fan. With any recipe you have to tweak it to your taste and the amount of ppl you’re cooking for. It just sounds like you need a little more of a wet ingredient, and don’t boil them. You boiled and baked them removing way too much moisture. Great recipe so hopefully you’ll make them again.
Great burgers! Easy to make, cheap and so tasty! The whole family loved them – thank you.
These have a really good flavor. They did not hold together well, however, I think that was because I used an egg substitute and gluten free bread crumbs.
These burgers are very good! I will make these often!!! Thank you for this fabulous recipe!!
these burgers are awesome!!! they’re super easy, fast, yummy, and not too messy (both when eating & cooking lol). amazing!
These truly were delicious, not mushy or crumbly!!! Everyone loved them and the leftovers hold up well also!
Just made these, really really tasty. Cheap, healthy and super easy in comparison to other bean burgers. Only thing I’d change for future is adding a bit more spice but great recipie in general.
I LOVED these burgers. I did make mine vegan. Easy substitutions for vegans! Thank you so much for your time sharing with us your recipes. I can’t wait to look through and see everything. ❤️
This recipe was bad enough that I have to question if the other reviews are real. The mixture is effectively soup given the sparse amount of bread crumbs. Expect to double the seasonings and quadruple the thickening agents to help this set up. Also, extend all baking times.
I did not find this recipe too wet at all. The 1/3 cup of breadcrumbs was fine for me. I do agree that the seasonings could have been bumped up and I ended up putting more paprika and garlic powder anyways since those are my favourite. Mine was a little mushy but I think it is because I didn’t dry out my beans enough and I mashed them a bit too much. Will make again.
I’ve made these burgers at least five times now and will be buying the ingredients to make them again this week. Did you perhaps not dry out your beans enough? I follow this recipe to a T, other than bumping up the spices because I do agree, I prefer mine with a bit more of a kick.
They’ll real. This recipe rules. Learn how to cook.
Rick, I’m with you! I followed recipe to the T. Yes, my beans were dried plenty. No way I can make a patty with this mess. Adding more bread crumbs to get a consistency that won’t stick to my hands. Maybe I should spread a third cup out on my skillet and form it that way. This recipe is a bust.
I used rolled oats and pulsed so they were slightly coarse. Didn’t use and egg, mayo or Worcestershire. I did use extra BBQ sauce and more smoked paprika. I usually add spices to taste.
I made these this afternoon. They were fantastic. My entire family loved them. Thank you so much for sharing your recipe.