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

437 Comments

  1. My daughter made a gluten free vegan version of these for our 4th of July party. She subbed in some nutritional yeast for the cheese, used flax eggs for the eggs, and used coconut aminos for worchestershire sauce. These were the BEST bean burgers we have ever had! The texture is perfect. Will definitely be making these again.

  2. Didn’t have any black beans so used kidney beans. All other ingredients as stated in the recipe except I used more breadcrumbs. They were delicious.

  3. Love these .me and my family been looking for a good Recipe and this one by far is the best . Thank so much

  4. These are the best black beans ever!! I used barbecue sauce to give it a more smokey flavor, and it was delicious! They were easy to make, and an absolute hit for my family. I will be making these again.

  5. Great recipe!!! I added a bbq seasoning to the beans as I dried them to add some extra flavor andnit was delicious.

  6. Loved these burgers….can’t believe how well they stayed together….they were a little dry for my liking so I’d probably try without drying out the beans so much. Will recommend to my friends!

  7. These black bean burgers are Fabulous. I have been a vegetarian for 43 +years and tried and made many different black bean burgers but these are the best I have ever made or tasted!

    As Always, thank you!
    Cheryl

  8. I used dried beans and cooked them the day before and then refrigerated them until ready for use (1-2days). This lets the beans dry a little so they are not mushy. After cooking per the package I put them through the food processor on pulse until chopped. I fried mine in a no stick pan for 6 min on each side (about 3/4inch thick).I used only the spices I like. The texture was good. I used the spices I like. They were very good.

  9. I made a batch of your black bean burger patties on Sunday and froze them. I haven’t had them in a burger yet, but I did have one as a base and topped with an egg that was poached in marinara sauce and marinara sauce of course. It was good; the patty was very flavourful.

  10. This looks amazing and I love what you have done, I however am not a fan of onions (no matter what people tell me!). Do you have any suggestions for replacements in this recipe? Or should I just omit?

  11. These are the best black bean burgers! Reasonable on time commitment, delicious, and they freeze well.

    1. Hi Jane! I don’t recommend it- the eggs serve as a binder and I fear the burgers will fall apart. I know some readers have had success with flax eggs in place of eggs, but I haven’t tried this.

  12. Wow! I made these last night and they really were”The Best Black Bean Burgers I’ve Ever Had”!!! We were skeptical because the last time we tried a black bean burger it was blah and mushy. This was neither! My husband grilled them on a Teflon grill mat and they were perfect…absolutely delicious! Wouldn’t change a thing…your recipes are always spot on!!!

    1. Love reading this, Gale! I’m thrilled these burgers were a hit with your family 🙂 One of my all-time favorite recipes!

  13. These black bean burgers were really good! I substituted green chilies for the bell pepper and mozzarella for the feta and used iltalian bread crumbs. Delicious! Do you know approximately how many calories per serving?

  14. These are fabulous! I made them with a container of black beans and a container of chickpeas because I didn’t have enough black beans on hand. I also left out the garlic powder since mine was all clumped together when I went to retrieve it. I cooked 4 patties, ate 1, and then froze the other 4 patties. I think the Worcestershire sauce and the BBQ sauce (Stubbs Sweet Heat) put these over the top. I’ve made a variety of veggie burgers before, but these are my new favorite. I think my husband is going to love them too.

  15. These are fantastic, also good cold in rolls or sandwiches, with your favourite relish and mayo. Also switched the specs for tikka powder and the ketchup for mango chutney, WOW LOVELY!

  16. I’m wondering, what can I substitute for the feta cheese for a dairy-free burger? Can I leave the feta cheese out? Thanks!

  17. I make them every Thursday some for dinner, and the rest last for a couple of days as a go to lunch or dinner. Absolutely love them.

  18. These really are amazing! My dad, who is a dedicated meat lover wolfed one down. He couldn’t believe it was veggie! Success in our house!

  19. Great recipe! My kids are vegan, so I added sweet potato instead of eggs and used a little vegan garlic aioli to add flavor and bind them together. Worked out great!

  20. Wow. Just wow. This recipe is amazing. My 16 year old daughter decided to try the vegetarian lifestyle. That has meant a huge adjustment for my meat loving husband. I decided to look for the best burger alternative and read the reviews of this recipe. All the reviews I read were spot on- this recipe is absolutely delicious and my red meat loving husband raves about how delicious it was and wanted more. I doubled the recipe and did add in some finely chopped baby portabellas, going to freeze the extras so my daughter has healthy vegetarian option whenever she wants. Thank you Sally! Have loved some of your other recipes (gluten free) and can’t wait to try some of the others!

    1. Love reading this, Melissa! Thanks for sharing your positive feedback- thrilled these were a hit with your family! What a delicious recipe to make and keep in the freezer for your daughter. So thoughtful!

  21. Unfortunately these did not work for me 🙁 I think baking the beans made them too dry, and I used almond flour instead of breadcrumbs. I do NOT recommend the almond flour! I will try again sometime and hopefully will have a better outcome.

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