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

474 Comments

  1. This recipe looks amazing! I think I am going to add jalapenos and Manchego cheese instead of feta!

  2. Made these last night – tasted awesome! I had to double the amount of breadcrumbs in order to get the mixture dry enough to form patties, though. Wouldn’t hold together otherwise. Used A1 sauce instead of ketchup – tasted SO GOOD!!!

    1. I just tried these tonight and they were very tasty. We’ll definitely be doing it again.

  3. I have made these twice and they really are best burger (not just bean burger) ever! Do you have the nutritional breakdown?

    1. Hi Kim! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  4. These burgers were better than any other veggie or bean burger that I have ever had! I cooked them on a charcoal grill for 8 minutes on each side and they turned out perfect, and I am excited to have some leftovers for work tomorrow! Thanks for such an amazing recipe!

  5. Loved the tip on drying the beans and removing the moisture from the peppers and onions! I think the moisture in veggie burgers was the reason some I have eaten in the past were not great. That is not the case with this recipe. These were amazing and this recipe is a keeper!

    1. Hi Cathy! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  6. Definitely need to add more bread crumbs, probably twice the amount. I’ll try them again and tweak the amounts.

  7. LOVE, LOVE this recipe! I have made the burgers several times even doubling which it does nicely. I enjoy reading your articles and trying your recipes to the immense delight of family and friends! Thank you!

    1. Hi Cynthia! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  8. These look delicious!! Have everything I need and will make them for tomorrow’s easy Sunday dinner!! My daughter has a home baking business and she refers to Sally’s Baking Addiction frequently. Thank you! 🙂

      1. OH MY GOODNESS…these were delicious!! Drying in the oven a bit worked great. I had cooked quinoa so added that with the bread crumbs. They cooked nicely on the grill..didn’t fall apart at all…we loved them so much! Going to eat leftovers this week on a big salad (no Bun) 🙂 I WILL make them again and again!! Thank you!

  9. Super easy to make and made my husband a really believer in black bean burgers! I’m looking forward to cooking them on the grill next time. Thanks Sally for creating another great recipe.

  10. I LOVE this recipe. Seriously the BEST black bean burgers I’ve ever had. I make them ahead and freeze them and I try to limit myself to once a week. SO so good

  11. Made this for my granddaughter who is vegan and she loved them! Made them just like directed. Thanks for the great recipe.

  12. I appreciated the tip about drying the beans a bit in the oven as it really does help with the mushy problem 9f black bean burgers. As far as taste, I’m not a fan of nearly every black bean recipe having cumin as the dominant flavor inhanser. In my opinion, basil is the best match for a truly good taste in black bean burger recipes. It’s not so overpowering as cumin.

  13. Just made these and hoping they last at least 2 days. My son can eat 2 or 3 at one time. They are delicious, best black bean burger recipe in my opinion!

  14. I haven’t made this recipe myself, but I wanted to add a little side note that those who are vegan, could try a mixture of ground instant oats, and breadcrumbs.
    This technique may not work if you have dried the beans out as the oats need some moisture to do their thing.

    As far as the ratios I would suggest 1/2 cup each ground oats and breadcrumbs for each 2 cups of black beans. (May need more or less depending depending if using canned or freshly cooked black beans) – this works well for a green lentil burger as well. You can also add a few tablespoons of dark soy sauce to add “beefiness”.

  15. Hi Sally…my whole family enjoyed the burgers….will surely be making it soon again….thanks for sharing.

  16. Made the vegan version of these, and they ROCKED! I keep finding myself sneaking back to my fridge for another one! These and Daiya cheese on homemade vegan Hawaiian rolls … I am in heaven

  17. I made them tonight and for some reason they didn’t wow me. They taste just fine. Maybe I did something wrong, or maybe I just don’t like bean burgers lol I was hoping they would blow my mind.

  18. Made this last night for my daughter and her friends; some are vegetarians, and some are not. They all loved the burgers! I made them as sliders. Didn’t have feta on hand, but I did have cojita cheese and that made a great substitution. Easy and delicious! Condiments we used were steak sauce, ketchup, taco sauce, pesto, and bbque sauce. Mayo didn’t seem to do much for it. Maybe garlic aioli would be good next time…thanks for the great recipe!

  19. These look delicious – can’t wait to try them! I live in Austria and can’t seem to find canned black beans. Will dried beans work to if I soak, then boil so they’re at the consistency of canned, and then dry them in the oven as recommended? Or could I just boil them until the are al dente almost? Thanks!

    1. Hi Lucy! I recommend cooking the dried beans until they are canned consistency– partially drying them out in the oven is necessary no matter what.

  20. Ooh…Sally. I beg of you. If we’re supposed to line our baking sheets with parchment paper, please say so in the printable recipe. I just ruined an entire batch of burgers by lining with foil. Some of us old timey cooks only think of foil when we think “lined”. It just made them stick and fall apart. Super dry crumbles. Thanks!

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