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. These WERE the best black bean burgers I’ve ever had!!! Thanks for the recipe!

  2. These are so good, I’m going to make more next time and freeze them up.

    Just a question…is that 14oz before draining the beans or after draining the beans?

    1. Sounds great! The 14 ounce is before draining.

      1. Ah that makes sense. I cooked my own and weighed out 14 oz so they ended up very beany…I did increase the seasonings and sauces and I really wanted to up the cheese but held back lol.

        They were still amazing and I’ll adjust the weight next time round…(as well as triple the recipe lol)

        Thanks for sharing!

  3. Made these the other night and my kids loved them. I didn’t have any feta so I substituted with some shredded pepper jack. Made a sauted onion, mushroom and parsley garnish.

    Thanks the recipe.

    1. You are welcome, Jason! I’m so glad they loved them!

  4. Can these patties be pan fried as well?

    1. Yes, they can! Enjoy!

  5. Excellent ! I made mine and garnished with homemade guacamole, shredded carrots chopped fresh Mango and mandarin dressing ! Delicious in a wrap

  6. Hi Sally I have a question instead of canned bean can i use homemade black beans? And then just follow your instructions? I will be trying this recipe soon. I love black bean burgers

    1. Hi Wendy, I haven’t tried them with homemade black beans, but let me know if you do!

  7. Can you make the batter ahead of time and leave it in the fridge?

    1. I recommend following the directions through step 3. Then stack the patties between parchment paper and cover tightly and store in the refrigerator for one day or the freezer for longer.

  8. Anyone know how many black beans it would be in cups after draining? I live overseas and only get black beans in a ginormous can or dried and make them.

    1. Bruce Panek says:

      After draining, it would be 1 3/4 cups (400 ml)

  9. Going to make these next week. I have two questions… 1, if I make them the day before and just store the patties in the fridge separated by parchment think they would be fine? 2, I am making them vegan. I have egg substitute, would I be ok using that or better off sticking to the sweet potato?

    1. The patties should be ok prepped the day before. I haven’t tested them with an egg substitute but let me know if you do!

  10. These are delicious! I’m planning to take them to my next gathering as bite-sized gluten-free sliders, served atop a round of polenta and topped with a bit of melted cheese.

  11. These truly are the best. So flavorful and moist. Everyone liked them and is saying a lot in a family of 13

  12. Excellent! I’ve never been a big fan of veggie burgers, but this one I enjoyed. I have a cooking blog that I keep for sailors and I’ve added a post for these referencing your site. Thanks for a great recipe!


    1. I have a sailor in the Navy too!!!
      But the bean burgers are for me! lol

  13. Made these last night, vegan style. I used aquafaba (3T per egg) and left out the cheese. They were delicious! We all love them. Thanks for the recipe!

  14. During my quest for inexpensive eats, I have subjected my family to countless mushy black bean burgers. My carnivore husband and picky preschooler gobbled them up. THANK YOU. These will be made again! Best ever!

  15. I don’t eat mayo, ketchup or BBQ sauce, so can I use tomato paste or spicy brown mustard instead? Thanks!

    1. Tomato paste would be a great alternative.

  16. When I go out to eat a hamburger I recently discovered black bean burgers.. I’ve been obsessed. I wanted to find a good recipe to make them on my own, and I’m sure glad I found this one. BEST BLACK BEAN BURGERS EVER, and sooo easy!
    They hold their shape while being the perfect texture. Everyone loved when I made these, I didn’t have any left over!
    I didn’t have any feta cheese, still tasted delicious! 🙂

  17. I’m relatively new to the idea of Black Bean Burgers (wasn’t sure what to expect). They are reasonably easy to make, but the recipe only mentions grilling or baked (unless I missed something), but can they be fried? It would save me a lot of time. If so, for how long on each side and at what temperature would you suggest?

    1. Hi Lee! You can sauté the black bean burgers with a little oil over medium heat until browned on both sides.

  18. The directions for baking are garbled and the directions for grilling leave out a setting. I placed first party on foil and realized I should probably oil or spray the foil, which wasn’t in the directions. I was right, first burger stuck horribly. Grill directions cook time at medium was too long, Maybe because of the cooking spray, maybe because cook time was too long, or perhaps because grill temp was estimated my burgers were quite charred.

    1. Helpful feedback, thanks Mia!

  19. These are great and pretty easy to make. I made mine just a bit thicker so there were 6 good sized patties. Also, I just love how you left out what a sticky mess it is trying to form them by hand. LOL but it’s all good.

  20. Wish I would have seen the sweet potato substitute at the bottom when I was trying to figure out how to make vegan. I used Neat Egg as an egg replacement but that was like trying to separate playdough with the other ingredients. You also need a substitute for the bread crumbs unless you have specific vegan breadcrumbs. I had no oat flour so I used coconut powder. They stuck together fine but are still cooking……..!

  21. Diane Lesniak says:

    OK, so I wasn’t sure I would eat these, but a guest was coming for dinner, who is a vegetarian, and I saw these on your website and figured they must be o.k., Well, they don’t dissappoint at all. They were absolutely delicious. I made them EXACTLY as the recipe called for and they were just so good. Our guest asked me where I got them from because they were better then any she tasted. When I told her I made them she not only asked for some of the left overs (I doubled the recipe) but she asked for the recipe also. Thank you so much for introducing me to these wonderful burgers. And on the side, they truly are just as delicious as leftovers.

  22. Very good!

  23. The recipe looks amazing! I’d love to make them tonight but am repulsed by bell peppers. Is there anything you’d recommend to substitute for them in the sauteeing process?L

    1. Mushrooms are my favorite alternative to the peppers.

  24. I have been looking for a black bean burger recipe and this is the BEST!!! My picky son, that smokes his own meats, likes these better than beef burgers and my grandsons love them. I’ve never even added the feta cheese and they are sooooo good! Thanks

    1. Wow – I’m so glad that both your son and grandson enjoyed these so much!

  25. Nancy Perine says:

    Hi Sally … It’s me, Nancy, again! I love black beans. I love burgers. But I’d never, ever thot of a black bean burger! I had such fun making these and the whole family loved them. Thanks so much for sharing.

  26. Virginia Bowers says:

    can they be frozen after they are cooked? Heat up in the microwave or in a medium oven?

    1. Yes! See recipe note 🙂

  27. I want to make these for Mother’s day, I have two vegan granddaughters.
    Do you think they would be as delicious made with chick peas?

    1. You know, I haven’t tried these with chickpeas before. My guess is that the burgers would be just fine with the substitution though. Let me know how they turn out!

  28. Kimberley says:

    These were really, really good. Very pleased with the flavor and the way the patties stayed together. Definitely bookmarking this one!

  29. Oh my…these are the most delicious burger…My son – the meat monster, loved them. Thanks so much. Will definitely make them again and just to add – the recipe and cooking instructions were clear and easy to follow. I’m thrilled with this recipe.

    1. I love them made with oak flour and I forgot the ketchup. They are so good.

  30. This black bean burger is DELICIOUS!!! I am transitioning into a plant based eating lifestyle, and this really helped with my latest craving, hamburgers. It’s flavorful, hearty, and holds together very well. This will definitely be my go to for lunch and dinner on days like this!

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