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, 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, or even chunky guacamole. 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
- 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!
PrintThe 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.
This recipe was so good! One of the best black bean burgers I’ve ever had and they were super simple to make. We made ours with a roasted garlic aioli and caramelized onions and they were to die for. Would highly recommend!
Amazing! I doubled the recipe and froze the patties. Microwave on 50% with moist paper towel to heat up. Not mushy and very flavorful.
How long do the patties last in the freezer? and How long do they last in the fridge?
I made those yesterday for dinner and they were a big hit! The first veggie burger my carnavorian husband enjoyed! Thank you for the recipe
Omg definitely the best black bean burgers EVER. I expected them to be good but these were absolutely amazing. So glad I found this recipe!
Delicious! I modified slightly. Used ground flaxseed+water (let sit for 10 mins) to create the ‘bind’. I also am no a no added sugars, so I used some canned diced tomatoes instead of the ketchup/bbq sauce and worcestershire sauce… skipped the feta. Turned out so good. Also pan fried to crisp up the outside a bit.
Search no longer! I have tried so many recipes, and this one is it. Tons of flavor without tons of added calories. I would recommend pan frying, as the oven didn’t give it a ‘crust’ and they felt too flimsy for the grill (I honestly didn’t try to grill because of this, but I will with my ones that I popped in the freezer…when it’s not so chilly in WI).
Thank you, Sally!
I’ve made these black bean burgers several times. They are fantastic each time. Even my meat-loving husband loves them and has made them. Sometimes I add a bit of Cayenne, sometimes I add blue cheese instead of feta, but I always use only one egg so they are not as wet. Layered with fixings, they’re delicious on a roll or simply on lettuce and are very filling. Thank you for this recipe!
This recipe is so delicious. We eat these once a week. I change the sauce and the cheese to keep them interesting. My meat loving husband even loves them. Thanks Sally!
Has anyone fried these burgers?
Mine are in the oven now… they look delicious! Hoping the oven makes them crispy and brown!
Yes, I sauteed one burger with about a teaspoon of oil (to save calories) and the other one with about a tablespoon of oil. I used medium-high heat and covered the pan during most of the cooking. Both came out with a great crust (the one with a little more oil had a crunchy crust and was fantastic). I also made a “secret sauce” for the burger using minced onion and peppers, fresh parsley, ketchup, mayonnaise and a bit of mustard, and a sprinkle of smoked paprika.
I was looking for a printed recipe of one I saw on a youtube channel, but this one looks even better! I can’t wait to try it in homes my “meat-loving” husband will like them also.
We made the vegan alternative for these tonight and you know what? YOU ARE RIGHT! These really are the best black bean burgers around! I’d pretty much given up on black bean burgers. Not anymore. These are FANTASTIC. Thank you!
I just used ground flaxseed + water. it binds really well just like an egg, but healthier! 🙂
https://minimalistbaker.com/how-to-make-a-flax-egg/
Sooooo good!! This is a new family favorite!!! (And, let me tell you, it is a challenge to find recipes that myself, my picky husband, AND my 3 year old all LOVE). Thank you!
Made these with halved recipe as there are just 2 of us. THey were delicious, fully satisfying, held together well and didn’t miss the meat. Easy to make. I used BBQ sauce instead of ketchup. Thank you!
Do you know what the calories are?
Hi, Janet – 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
Those pictures torture me! In going to make a batch on new years day. My sis in law is vegetarian and I like to do a couple vegetarian options. I haven’t made a bean burger in so long and this looks amazing. I’m going to do little mini ones. Will report back!
I’ve made this recipe twice and they are way better than anything I’ve ever had at a restaurant or bought from a store. The only thing I would change is I finish mine on the grill for a few mins on each side.
Great recipe!! My husband said, “I’d eat these anytime”! Followed recipe, as written, with exception of adding about 1/3 to 1/2 cup of grated carrots, wanted to get a little more veggies in.
My husband loves these! He said they are the best black bean burger he has ever eaten! He will no longer purchase other burgers. The only thing I changed was omitting the feta. Thank you so much!
So so good. The calories workout to 180 calories for a 127 gram patty. Can’t go wrong with these, even the kids ages 8-19 loved them.
My brain automatically thinks “panko” when I see “breadcrumbs” when I read it, so that’s what I used and they were great!
These were super yummy!! Thanks for the recipe!
I don’t usually come back to leave reviews on internet recipes, but I had to come back and commend these burgers!! They were delicious and held together AMAZINGLY!! The few previous times I’ve made black bean burgers they’re crumbly and fall apart the next day, but these were solid initially and as leftovers! Great recipe!
I topped with bbq sauce, mayo, goat cheese, fried bell pepper, red onion, and jalapeño and it was
So delicious! I’ve been looking for a flavourful veggie burger that isn’t mushy and doesn’t have soy, gluten or dairy (I omitted the feta in exchange for minced sun-dried tomatoes). This recipe was quick AND yummy. I did opt for italian herbs instead of cumin & other spices and it was soooo good.
Loved this recipe! The texture was fantastic- not mushy at all! Baking the beans on a cookie sheet first definitely added great texture. I found that in adding the ketchup and barbecue sauce, however, the burgers turned a bit too sweet. How can I combat this without losing the flavour the two bring?
I completely overlooked the 2T of ketchup, mayo, or BBQ in the recipe when I made them, and they didn’t lack for flavor at all!
Awesome! Never thought about drying the beans out first but this was tasty and easy!
Made these last night used the sweet potato instead of eggs for vegan option… just delicious, wonderful recipe. Thank you so much
I followed the recipe to a “T”. My daughter has recently become vegetarian, and to support her decided to try this recipe. PERFECTLY YUMMY!!! I was impressed that the burgers did not crack, nor were they dry. YUM!!
Served with homemade sweet potato fries.
So good! I tried making this for the first time today and everything turned out perfectly. Easy recipe to follow and roasting the beans is a nice touch.
Have made these twice and it’s a hit! My fiance always rolls his eyes when I try to go “healthy”. He actually REQUESTS these for dinner. I have made some adjustments and added a chipotle spread. I really am so glad I found this recipe!
Made these last night and they were even a hit with my meat loving husband. Loved the texture and the taste, will definitely be adding these to my staple recipes!