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!

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black bean burger with a bun, onions, cheese, lettuce, and avocado

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. Do you have a suggestion for the cheese besides feta? Would shredded gouda or Swiss work? Thank you!

    1. I haven’t tested it with those but I don’t see why they wouldn’t work!

      1. Thanks very much!

    2. I sprinkled parmesan cheese in mine before I bake!! Mmmmmmm

    3. Shirley Tistle says:

      I made the black bean burgers and agree they are the best!! Put them in the freezer and they tasted just as delicious as when I cooked them fresh! Thank you for posting !

    4. I’ve made these black bean burgers a few times. They are great. I added mushrooms. I don’t measure the veges. I just saute them and add to the recipe. These are the best!! No more buying them!

    5. I used the shaker parmesan cheese and they turned out really well!

  2. Jill Robertson says:

    Thank you, I just made these for a BBQ I am going to tonight. I baked them and will reheat in foil. The taste test was great. Had no feta – next time, added a bit of liquid smoke, tamari – no Worcester and some great habanero sauce I have. Now I shall do some quick pickle onions, my tomatoes are at their peak and so are avocados, yes I am in the Southern Hemisphere.

  3. Dreia Feemster says:

    Just a note, Worcestershire sauce is not vegetarian, it has fish in it.

    1. Hi Dreia! These black bean burgers are meatless. They are not vegan since they contain eggs and Worcestershire. See my recipe note. The terms vegan and vegetarian are often different, depending on who you ask. Thank you so much for your comment!

      1. Hi Sally! I am a huge fan of your blog. I do have to agree with other readers here, I would not say fish is vegetarian. I think people who don’t eat meat but still eat fish would usually say they are pescatarian. If I were serving these to someone who said they were vegetarian, I would definitely leave the Worcestershire sauce out. Thank you for all that you do!

      2. Pescatarian is actually the correct term for these burgers, not vegetarian. Pescatarians and pescatarian recipes are vegetarian but still consume/contain fish. Fish is not vegetarian regardless of if you consider yourself to be vegetarian but still consume it, just like people who call themselves vegetarian then dabble with chicken from time to time because it is not “red” meat… This recipe is not vegetarian, it is pescatarian.

  4. What kind of sliced cheese did you use in the picture?

    1. Swiss cheese

  5. gillian cribbs says:

    Hi – I used some Stilton and added a couple of mushrooms. Lovely with lime and chilli mayo!

    1. Did you saute the mushrooms or just add them raw?

  6. Tracy Anderson says:

    Made these this morning and having one for lunch. They are really good! Eating it without a bun and with a dollop of mayo Since I only had one can of black beans I added a can of rinsed, drained chickpeas. Otherwise I followed the recipe as written. I plan on eating these for lunch all week, IF I can keep the rest of the family away from them.

  7. Since we are loaded with all kinds of dried beans, I would like to try our uncooked black beans. Your suggestion for cooking this substitution?

    1. Hey there Amy, I would just cook the black beans as normal and then continue with the recipe including baking the beans in the oven before incorporating them. I have dried black beans and this is what I’ll be doing.

  8. made these last night for my boyfriend and I, not sure what I could’ve done wrong but I found 2 eggs was way too much! they came out super spongey ): flavor was amazing, trying them again tonight with one egg, crossing my fingers they’re not sponges this time!!!

    1. Did you use self raising flour by any chance…?

  9. I did not have Worcestershire sauce… everything else… yes. Just slid them in the oven. I’m so excited… last ones I made (diff recipe) were good, but I had to add oatmeal so they weren’t so mushy. I’m feeling this concoction. Where can i post pics!!

    1. I hope you love them, Pearl! You can upload photos to my Facebook page, the group Facebook page, your own instagram page and tag me, or email me a photo! Can’t wait to see 🙂

  10. These were great! The flavor was very tasty! I baked them in the oven and the texture was crispy on the outside and soft on the inside. I added 1/4 cup of breadcrumbs and a 1/4 of Quaker Oats. I mixed everything in the food processor. I ate one on a bun, burger style, and I ate one without the bun. I melted Monterey Jack on top of each one. I really enjoyed these and this recipe is a keeper!

    I did 3 different things:
    1. I didn’t use onions because I’m only so-so for onions. So, I added about 2 tsp of onion powder to the green pepper/garlic sauté.
    2. I didn’t use cumin because I don’t like it that much.
    3. I didn’t add any feta cheese to the mix for the purpose of extra calories. However, I will add cheese to the mix for next time because I know it would make them even tastier!

    This is a type of recipe that you can add or delete different seasonings and cheeses to make it to our own liking.

  11. Thank you for sharing. I baked the burgers and they turned out great! The burgers have a nice weight, flavor and they did not fall apart! Looking forward to trying the black bean burgers grilled!

  12. This is now one of my favorite recipes. I made it the first time as vegan because my granddaughter (who is vegan) was coming over. Everyone loved them! We now have them at least once a week and my young grandsons look forward to them to. Thanks for sharing, we love them!

  13. I attempted this recipe, I did not have as many black beans as was called for (I think my can was 19oz). The burgers are RUNNY. If I add more beans will this help?? Thanks!

    1. Yes, if you used less beans you would have had to reduce everything else. If you just one one 14oz can you can cut everything in half.

  14. My husband and I have been going to a great burger place to have their incredible Black Bean burger.
    Then I came across THIS recipe and decided to try it myself.
    What a great burger, now no more burger place for us!

    1. I’m thrilled you enjoy it so much!

  15. These are the best homemade vegetarian burgers ever! I’ve been searching for a recipe that was more flavorful than what I had attempted in the past – this is it! I think my husband (who is a sworn meat eater) was a little envious. After taking a bite of my burger, he said he would gladly help me eat the rest of them this week. I will be trying fermented red cabbage and homemade guacamole to top off the burger!

  16. Brenda Santana says:

    I made these last week and put them in the freezer. I would just pop one out in the morning and put it in the frig to thaw. When I was ready for it that evening it was ready to heat in the microwave and an easy supper was ready. I read an article recently that substituting beans for other proteins wouldhelp shed the pounds and it’s really working. Sometimes I have a bun but not always. I never thought I’d enjoy a bean burger but I’m a believer. This is a delicious recipe. Thanks so much for sharing.

  17. I followed the exact recipe but only quadrupled the amount since I was planning on making around 24 patties. It came out to be exactly 24 after measuring out 1/3 cup of mixture per patty.

    It is by far the tastiest, most moist, and delicious recipe for black bean burgers I’ve tried so far!

    I added some caramelized onions, the chipotle mayo, some mixed greens and it was thoroughly enjoyed by everyone at my shindig!

  18. Do you think this recipe can used to make “meat”balls??

    1. Yes, definitely! You could cook them on the stovetop.

  19. Of all the meatless burgers I’ve attempted to make these were by far the best! Taste and texture were spot on. I used Panko bread crumbs. The patties really held together well! This recipe is definitely a keeper!

  20. I am a vegetarian and gluten free and it can be challenging to find a variety of healthy and good tasting veggie burgers at the store or at restaurants. Just made this recipe this evening and wow it was really wonderful. Will be using this recipe frequently for sure. It is an easy recipe to add things to- I used mushrooms, carrot, peas, and corn in with the other vegetables as well. It was easy to make and tasted wonderful.

  21. Should I only use black bean? I have few garbanzo n pinto beans can left in my pantry..can I use them for this recipe?

    1. I haven’t tested this recipe with other beans. Let me know if you do!

      1. Chuck Kutchera says:

        I made them with 1can black beans& 1can of tri( kidney,pinto,& black beans. Turn out great.

  22. We love these. They are also adaptable with flavorings/additions/subtractions based on personal preference. The texture from drying the beans and baking in the oven on both sides help these shine!

  23. Karen Lynn Quinn says:

    I really enjoyed this recipe!

  24. These black bean burgers were great! I have tried making them before using other recipes and they were always mushy or would fall apart. The tip to dry the beans out first was spot on! Thank you!

  25. Chuck Kutchera says:

    Great for those on Weight Watchers. O points. They have become our Thursday night dinner.

  26. Heather Cook says:

    Followed exactly and they were fabulous! Even my hubby loved them. Thank you.

  27. Jaia Sandhu says:

    Thank you for this recipe, it’s delicious and I didn’t even add cheese or bell peppers as I didn’t have any in the house!

    I did add an extra kick with some chili lemon seasoning, piri piri sauce and spicy bell pepper paste. I found only 1 egg was needed.

    Tasted lovely, baked nicely in the oven as instructed and held together. Next time I will add the pepper and feta. Thank you for the clear instructions and clear presentation.

  28. Absolutely the best black beans burger I’ve ever had!!!! Thank you!!

  29. I made a few minor tweaks (mostly due to what I had available) and these turned out great! I used crushed crackers instead of bread crumbs (because I didn’t have breadcrumbs) and left out the onion. I also used shaker parmesan cheese instead of feta (again, because I didn’t have feta at home). Very moist and super easy! Will make again for sure!

  30. My 10yr old made these tonight – thumbs up from everyone. The fussy 14yr old even had a 2nd one on its own. We didn’t have the feta to add in, so next time we’ll add that it.

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