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. Was just wondering if I could use black beans a packet rather than a can instead and how this would change the recipe if at all?

    1. Do you mean the dried beans that you purchase in a bag? You just have to follow the soaking instructions to soften them up before using.

      1. Sally, what is the nutritional breakdown in terms of calories, salt, etc;. Unless I overlooked it, I did not see it. Thanks, Jean

    2. Liz – personally I used dried beans and baked them after and they ended up far too dry, impossible to mash, so maybe it’s a good idea to just pat them dry, or maybe bake for much less time. They were really good other than that! That’s definitely what I’ll be trying next time. Just my experience though , hope it works for you!

    3. I love these burgers! I try veggie burgers everywhere I go and this recipe rates at the top. Delicious, easy and so hearty! Thanks!

  2. Really great recipe! If you want a vegetarian option, you could sub black vinegar for the Worcestershire (for those who don’t eat fish). The Kong Yen Brand from Taiwan smells and tastes VERY similar!

  3. Hi, it’s like a great recipe although I have not yet tried it. Do you have any nutrition information by any chance? I’m wondering specifically about calories and sodium amount. Thanks!

    1. Hi Jan! 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

    1. ***** I loved this recipe. I’m not a fan of BBQ sauce so I took picante sauce and strained the liquid out until it was the consistency of BBC Sauce or ketchup. I used canned beans and only baked for 15 minutes. They were just about perfect. I cooked in the oven, and did 15 minutes there too. Would totally do this again.

  4. Made these tonight and they were a hit! Really liked them because they were not mushy like other recipes. I added a jalapeno to the pepper and onion because we like it hot – it wasn’t a very hot one though, but it was tasty. With the food processor i was able to control how fine I wanted it (not too fine) then put it in a bowl to mix in the eggs and bread crumbs.
    I made 9 burgers using the 1/3 cup measure. We each ate 1 and froze 7. I calculated it out to be 138 cal and a little over 115 mg sodium.
    Can’t wait to try these on my vegetarian granddaughter!

  5. My husband and I both thought these patties tasted great! I used half black beans and half chickpeas. So good!

  6. I’d like to make them with some beans I just cooked as opposed to canned. What amount of beans will I need? 28 ounces of cooked beans seems like a lot. Is that right?

    1. I’m unsure of the exact amount since the canned beans also include some liquid. Start with about 20 ounces. Then you can add more beans if the black bean mixture needs a little more substance.

  7. I absolutely loved these. I made them into meatballs instead of patties and served them with spaghetti squash and pesto.

    I was wondering if you could give me the breakdown of the calories, fat, carb, etc. I want to figure out what my WW points would be for this.

    1. What a great idea, Debbie!
      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

      1. I figured it out on WW and without the Feta it’s 1 point each for 8 – it cane out to 9 points for the entire recipe

  8. Hi Sally! These burgers are fantastic! I made these burgers 4 days ago and forgot to freeze the leftovers I have had them in the fridge would they still be okay to eat today?

  9. I loved this recipe! I tried cooking the burgers in the oven and one in the frying pan. Both ways turned out great. My partner (who is a total carnivore and suspisious of meat-free burgers) also liked them! Thanks for this 🙂

  10. I loved the black bean burgers. I made them for the first time last night for dinner. My husband who loves to eat meat burgers, really thought they were delicious!!! I will certainly make them again!

  11. I made these burgers for my niece because the rest of us were having hamburgers and didnt want her to feel left out (being vegetarian). They tasted absolutely delicious!!! I read somewhere that the ‘broth’ that comes in canned beans is super healthy so i added a couple of tbsp back to recipe (after having dried them etc). Next time I might try adding an extra couple of tbsp of olive oil (I like my burgers greasy), but I’ll never need to worry about having ground beef on hand again because I can’t imagine anyone (vegetarian or not) not loving these.

  12. Absolutely perfect! I only modified a few things that did not change the outcome. I didn’t have smoked paprika so I used Chipotle seasoning and I used a Thai sweet chili sauce instead of ketchup. I used 1/3 cup to form patties and made 8 of them. The rest are in the freezer. Great recipe!

    1. thank you for this comment! I cant stand bbq sauce, ketchup or mayo and I was panicking! tried it and turned out great thanks again!

      1. These are absolutely delicious! Thank you for such a great recipe. I too love the way that the patties held their shape. We put mustard on the bottom of the bun, guacamole on the top half of the bun & little bit of the spicy red sauce that you get a restaurant for seafood on top of the pattie. It was so good! BTW for those that think that red onions have too much of a bite after you slice them, put them in a strainer & rinse them under cold water & pat them dry & a great deal of the bite is gone!

  13. Didn’t have black beans so used pinto beans. Turned out very good! I also add some mushrooms. I will definitely use this recipe often.

  14. These are GREAT. I’ve never made anything like this and was quite surprised at how well they came out. Definitely an addition to the recipe folders !

  15. The flavor of these black bean burgers was phenomenal and that alone would lead me to make them again, but I struggled with them being too moist and hardly able to stick together. I used almond flour instead of bread crumbs, and ended up pouring in extra until it seemed like the burgers would stick. So I would change something with the moisture ratio for the next time I make them, but if that was the worst thing that happened, then I’d say it was pretty successful! Great recipe, thanks for sharing!

  16. I started my vegetarian journey today and decided to make these burgers. At first I thought OMG this requires a lot BUT after tasting this burger, it was well worth it. Simply delicious!!! I told my daughter we WILL NOT buy another black bean burger from the store, I will always make this recipe!!!!! I followed the recipe to the letter. Thanks for sharing

  17. Absolutely LOVE these burgers! When I make them and my son is home, there are no leftovers. He’s left for college now, and am wondering how does everyone reheat these burgers? Stove top? Oven? Microwave?

  18. Excellent recipe! I’m not a vegetarian, but I really just like these. They’re a nice alternative, particularly, if I have a vegetarian guests. I did add a small can of drained and patted, then sauteed, chopped mild green chiles instead of the bell peppers and they had a lovely flavor. Perhaps, next time I’ll add a bit of frozen kernel corn for some added crunch.

  19. Can’t wait to make these for our next family dinner. But what of you can’t stand feta? Is there a substitute or can it be left out?

  20. I’ve never gone wrong with one of your cake recipes so I thought I would give this one a try. We are whole food plant based so I left out the cheese, used liquid aminos instead of Worcestershire sauce, used almond flour instead of breadcrumbs, and used flaxseed+water instead of the eggs. My husband ate THREE of these burgers in one night. That was enough proof for me that this recipe is a keeper!

  21. I haven’t tried this recipe yet, but I will.

    I’d like to suggest adding crushed cashews into the recipe, as they give it even a more meatier texture, moving these closer to the texture of a beef burger.

    I’ll pop back and leave a note after I’ve made them! Thanks!

  22. These are the best veggie burgers by far and I make them every month. Pop them in the freezer and they are ready when I want one. I swear I have tried at least 20 veggie burger recipes and this one gets 5 stars and the only one I now make. Thank you !!

1 7 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×