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 veggie 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 sallysbakingaddiction.com

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 meatless option for the nights we grill burgers and hot dogs. My assistant, Hilari, 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. Kevin actually loved them too, which… I don’t know… sort of surprised me because he loves beef and this was… beans.

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 sallysbakingaddiction.com

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!

Drying out the black beans for the BEST black bean burgers. Recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

Ingredients for black bean veggie burgers on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

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 sallysbakingaddiction.com

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

Print
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 sallysbakingaddiction.com

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: Vegetarian

Description

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 veggie 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. 


Ingredients

  • 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

Instructions

  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. 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.

Notes

  1. Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! 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, vegetarian

449 Comments

  1. 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.

  2. 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!

  3. The smell in my house right now is amazing. I absolutely am thrilled with these black bean burgers! I used a masher and they turned out perfect! I will make these at least once a month! Thank you so much!!!

  4. Definitely the BEST! Thank you! I looked up calorie/nutrition info for those who want it. I made 5 large patties from this:
    Quantity is for 1/5 of original recipe:
    CALS: 310
    CARBS: 39.4 g
    FAT: 10.7 g (Sat Fat 3.3 g)
    PROTEIN: 16.5 g
    Cholesterol 87.3 mg
    Sodium: 315.8 mg
    Dietary Fiber 39.4
    Sugar 5.3 g
    Calcium: 28.7%, Iron 36.5%,
    Potassium: 729.9 mg
    Vitamin A 11.1%
    Vitamin C 28.8%
    Source: Myfitnesspal

  5. This bean burger is to die!! Thank you from someone who sincerely dislikes eating things with faces

  6. I LOVE the flavor of these! But, I’m having trouble keeping them together…any tips? I am staying away from meat, poultry and dairy so I switched a few ingredients as you suggested for the vegan burger. What do you think if I made it into a meatloaf style?

  7. Ok, so, these burgers are legit amazing. One of the people in our friends group is vegetarian, so I whipped up a batch of these bad boys and threw a couple of the grill for him. My husband, the meat lover, accidentally grabbed one, loaded it up with stuff, and took a bite. I was concerned he wouldn’t like it. But then he smiled and said it was better than the beef burgers and ate more. Like, 4 of them. Our vegetarian friend immediately asked for the recipe and I sent him here. We’ve been making this burger exclusively now for all our get-togethers and there’s never a spec of them left when it’s over. Once winter hits, we are going to keep this recipe and make it meatloaf style (thanks to the other comment above asking if that would work). Thank you so, so much for this amazing recipe!

  8. My entire family LOVE these! That includes a 7 year old and a picky 3 year old! Thank you for this I’ll be adding it to our family recipe book.

  9. These black bean burgers are amazing!!! I made a batch a few weeks ago for dinner, only cooked one and froze the other uncooked patties. I’ve been grabbing one from the freezer and popping them in the oven 1-2 nights per week since! Just ate the last one tonight, so I had to come on here and share my gratitude! This is definitely my favorite dinner meal at the moment! Thanks for the recipe!

  10. Recipe looks amazing, but I don’t like feta. Can I make them without the cheese or can I substitute with something else?

    1. Hi Marissa, you can leave out the cheese or replace with another cheese you like. Goat cheese or white cheddar are two other favorites.

  11. Ultimately, these turned out really good! However, I did need to refrigerate for several hours because I over mixed the beans in the food processor and my mix was too loose. I don’t think they would make it on the grill, so sill need to grill on stove top.

  12. This is my new go-to burger recipe. I was very hesitant because I’ve tried countless other recipe’s and the texture was always just…not good. But Sally has never disappointed so I took the plunge. These are amazing!! Even my carnivorous hubby said, “wow, huh, these are actually good.” And no soy! Thank you Sally, keep up the good work.

  13. Hi! I was wondering if I can use dry black beans that I cooked instead
    Of canned black beans. If I do, do I need To Still Dry them in the oven?

    1. Hi Jane! You can use dried black beans. Cook the beans first, then proceed with this recipe by partially drying them out.

  14. Sally, you’ve truly outdone yourself. These are AMAZING! I omitted the feta because I’m on Weight Watchers and it cut the points in half (I calculated 2 points per burger when I made 6 patties), but regardless they were soooo tasty and I’m so glad I tried them! My boyfriend loved them as well, and next time I’ll make a double batch to keep some in the freezer. Thank you for this recipe!

  15. Have you tried this recipe with a different type of bean ? I prefer red , kidney , pinto …. to black beans .

  16. Looking forward to trying this…do you know of another binder besides eggs for those who don’t eat eggs? Thanks!

  17. Just made this recipe. Made a few changes! Just used onion (red) & garlic. Didn’t use the peppers, don’t care for cooked sweet peppers. Next time I may use jalapeños! Also not a fan of feta, substituted shredded Parmesan & bleu cheese crumbles. Used panko instead of regular bread crumbs. Delicious!! Made 1/2 recipe, wanted to make sure I’d like it, 4 patties 175 cal. 10.3g protein! Served with cheddar cheese, hot salsa, lettuce on a whole wheat sandwich skinnie. Total 330cal. Great!!

  18. We are starting to eat a meatless dinner every week or two and made these yesterday. We used less onion and pepper an added portabella mushrooms. They were delicious.

  19. Made these burgers today (6/13/19) and was not disappointed! Not having chili powder, I substituted cayenne. I used one Tbs ketchup and one Tbs light mayo and I grilled them. They were not mush and did not crumble apart. Truly the best black bean burger recipe I have ever made. : )

  20. Haven’t read all the comments, so maybe someone has already pointed out that Worcester sauce isn’t vegetarian. Won’t matter for many people, but strict vegetarians will care…

    1. Hi Carol! I have a recipe note with information about how to make these vegetarian/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.

  21. Good burger! I didn’t use egg tried to make it vegan but I had some feta in the fridge and threw in just a little + dash of liquid smoke ! Yum yum yum!!!! Can’t wait to make again!

  22. We made these the other week and were so pleased! We love meat and I had been craving burgers so we gave it a shot. Super satisfying! We had to use cottage cheese in place of feta and they were a little soft still, but so delicious that we didnt mind at all! These are a great substitute and we’re definitely gonna make them again. We’ll try something to get them to be properly dried though… it may have been the use of the cottage cheese.

  23. I have tried these twice and, although they taste fantastic, both times I have had issues with them holding together. Any suggestions?

    1. Hey Maria! Are you substituting any ingredients? If you decide to try them again, try pulsing the mixture (with the black beans) a few more times.

  24. These are the Bomb!! I make them just about every Thursday. If I have any leftover vegetables, I throw them in too. And I use different flavors of sugar free BBQ sauce.

  25. really really good. Made with mayo, cheddar-jack and red bell pepper. Kind of like a black bean falafel. Might even serve with a tahini or humus or white sauce next time. Delicious.

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