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, serve on homemade ciabatta rolls and 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, corn salsa + cheddar cheese, or even chunky guacamole. For a summertime favorite, use the toppings from my caprese pesto chicken burgers. 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
- Vegetarian Shepherd’s Pie
- 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!
Print
The 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.
Reader Comments and Reviews
Just wondering if soy could be substituted for the bread crumbs?
Hi Dee, We haven’t tested that substitute but let us know if you give it a try.
This was my first time ever attempting black bean burgers and this recipe definitely hits the jackpot!!! It was super easy to make and it tasted delicious. We cooked them according to the directions and they came out perfectly. We made them vegetarian, so subbed in BBQ sauce and it was perfect.
These were so good. Used a silicone egg ring to make a perfect patty.
These truly are the best black bean burgers ever. Raising two high school athletes we are always eating protein and looking for healthy alternatives. This fits the bill perfectly. The only thing I changed was the bell pepper for poblano pepper.
Love this burger but wondering if made into slider size how long to cook
Hi Nancy, We are so happy you enjoy this recipe! If you make mini burgers you can use the same temperature, but the time may be shorter depending on the exact size you make them so just keep your eye on them.
This is the only black bean burger recipe I use, and everyone loves the bb burgers, even the people who aren’t vegan or vegeterian. Delicious! I’ve been making and eating them for years.
A staple in our house. You can adjust spices to your preference and I add a few mushrooms. Delicious!
I have made many of your recipes, they don’t fail, keep it up girl
The are indeed the BEST black bean burgers. I have tried many recipes over the years and this is now my GO TO….
Your blk bean burger is the absolute best. Do you have a nutritional breakdown of carbs fats proteins for this recipe?
I need to track it & am hoping you have this info.
Hi Janet, we’re so glad it’s a favorite for you! 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
If you were doing the vegetarian recipe, could you substitute plain Greek yogurt for the mashed sweet potato!
What did I do wrong? I followed the recipe exactly and these were the driest burgers I have ever had in my life lol. Did I dry out the beans too much in the oven?
I ended up baking them in the oven which perhaps contributed to their dryness. The recipe sounds wonderful and would love to know what I could have changed?
Hi Pamela, over drying the beans can definitely contribute to a much drier texture overall. You can try decreasing that original bake time (for just the beans) by a few minutes next time and that should help. Otherwise, did you swap or omit any other ingredients by chance? Thank you for giving these a try!
Great recipe! Came across your recipe on Pinterest as I was in the mood to make my own black bean burgers and I had just about everything in my pantry. Followed your recipe almost exactly- cut it in half, didn’t add feta, used regular paprika and used Italian breadcrumbs. It didn’t crumble at all! Tasted like what I eat in restaurants. I cooked it on a skillet – it was just too hot for baking or grilling outside today lol! I will make these again! Thanks!
Hi just wanted to say this burger was outstanding & very flavourful. I used 1 egg , also added cooked mushrooms to the veggies & reduce the cumin by half teaspoon as my husband doesn’t like it to spicy in flavor. This was my first time making & i will definitely make again. Thank you for the recipe…
These were really good. Next time though I would skip the feta which didn’t add much and add provolone or pepper jack cheese on top after they’re cooked. I also would chop up a small jalepeno pepper and add to the red pepper and onions to spice things up.
These are absolutely delicious. I cook a little longer (5minutes more each side) to get a little crunchy texture on edges. If I didn’t know , I’d think I was eating a hamburger. So much healthier! My husband and daughter love them.
These were amazing! I sautéed the veggies using nonstick spray and omitted the feta and had a wonderful black bean burger for 1 WW point! I made them using a third cup measure and they were the perfect size for smaller buns. Do you think quinoa could be used as a binder instead of breadcrumbs?
Hi Sherri, we haven’t tried it ourselves, but you can certainly give it a go. Let us know what you try!
I was surprised you didn’t offer a skillet for cooking. Is there a reason for this?
Hi Kris, we find the centers don’t cook very well when cooked on the stove. You might start them in a skillet then transfer to the oven to finish baking. Let us know how they turn out for you!
What I didn’t notice in the instructions was if these could be made day in advance. I do not want to change the consistency and get ahead for a party.
Hi H, it should be fine to prepare the mixture one day ahead of time.
It would be very helpful to have the nutritional content for the classic recipe with grams of protein and calories.
Hi Kathleen, 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 cooked a different black bean burger recipe awhile back and it was very dry and tasteless. This recipe was awesome! It was flavorful with all the spices added and it wasn’t dry after we grilled it. Loved it and definitely going to make these again!
I veganized these. I baked them in the oven and smashed the beans by hand. They were very flavorful but fell apart. I may try them again and use the food processor and a skillet instead.
Disappointing, tastes like my veggie chili only dry and not as good
I love these so much & even my carnivore husband does! Drying the black beans first is a game changer.
Well, these are the best black bean burgers I’ve ever tried. Love the technique, and the flavor. I will definitely repeat. Thanks for a winner!
My 10 year old is newly vegetarian, so I’ve been playing with new recipes that suit her diet. These burger patties are absolutely delicious! 10/10! I made a few changes to work with what I had- sauteed diced celery and zucchini instead of bell pepper, used part feta cheese and part parm, and added nutritional yeast and chopped fresh parsley before pan frying. My whole family loved them- thanks for the recipe 🙂
Oh my, that was delicious 11 out of 10. Thank you
Yes I used daiya its dairy free version it works great
I used eggs for binder
Gluten free bread crumbs
Holy smokes!!! This was unbelievably delicious!!! Didn’t change the recipe whatsoever. My son ate TWO!!
Hello bakers
For binding, am I able to use brown rice flour in the stead of the almond/oat flour?
Hi Lee, we haven’t tested brown rice flour here. Let us know if you do!
Is it least a binder of a type?
I imagine it would work as a binder, yes, but we have no experience baking with brown rice flour so can’t speak to the exact results. Sorry we can’t help more!
QUESTION: has anyone tried a different cheese? Is it best with feta or is it more about the salt that I’d added? Just wondering if I need to buy feta for it or if I could sub cheddar cheese?? Thoughts?
Hi Lisa, you can simply omit the feta or use another cheese that you enjoy. Mozzarella works great here! Cheddar should work just fine, too.
Wanted to let you know Kroger brand Worcestershire sauce is vegetarian. It doesn’t contain anchovies. I’ve used it since the 90’s.
There is also vegetarian Worcestershire sauce available
These truly are the best veggie burgers. They are full of flavor and the prebaking of the black beans keeps them from being mushy. The recipe is easily halved and they freeze well. I use rolled oats to keep them from sticking on the outside of the patties. Truly 5 stars!
I made these yesterday and they were really delicious. I followed the recipe exactly, except that I cut it in half. I got 4 good-sized burgers from the half recipe. They tasted great but were a tad dry and a bit crumbly. I think next time I will use the food processor (I smashed everything up with a fork), but will be careful not to over-process. I also may use a little bit more oil to saute the veggies at the beginning. But they will definitely go into my regular meal rotation.