These are the best black bean burgers you will ever try! This easy recipe is foolproof and produces hearty, moist and incredibly flavorful black bean patties that are never bland, dry, crumbly or mushy! These burgers are so insanely delicious even the meat eaters in your family will love them!
Updated: This post was originally published in May 2015. I took new photos and updated the post below to include more information about veggie burgers. I also added step by step photos to show you how quick and easy it is to make the very best bean burgers at home!
Hi, friends! Can you believe we are only one week away from Memorial day and the unofficial start of summer!? I’m legitimately so excited… and I just can’t hide it!
Bring on all the pool parties, summer barbecues and al fresco dining! Along with all the fresh salads, seasonal sides and lighter mains! And, of course, fruity cocktails, ice cream and burgers!
If you have been searching to no avail for the all-time best black bean burger, well you are in luck. Because, that is exactly what I am sharing today!
Black Bean Burger Recipe
I am a huge fan of black bean burgers. But, it is so hard to find a good bean burger that doesn’t taste like dry paste or hot garbage. I’ve ordered them countless times from restaurants and tested plenty of recipes at home, however I always ended up hugely disappointed.
Well, I’m thrilled to announce that this black bean burger recipe is the absolute best one I have ever tasted!
This bean burger has tons of texture and it’s packed with robust flavor! These patties are thick, moist, hearty, super satisfying and hold together beautifully! And, they are so darn tasty – smoky, savory, slightly spicy, a little salty, a touch cheesy. I mean, these burgers are just epic in every way possible!
Honestly, if you love veggie burgers, I can almost guarantee you will be eating these burgers on repeat with no end in sight! Then again, even my strictly carnivorous husband can’t get enough of these meat-free burgers!
What is a bean burger?
A black bean burger is a burger patty that is made from beans. Bean burgers are usually strictly vegetarian and do not contain meat. They commonly include various vegetables, nuts, fragrant spices and some sort of binding agent, such as egg and/or breadcrumbs. However they can also contain seeds, grains, tofu and vegetarian or vegan meat substitutes.
What does it taste like?
Vegetarian black bean burgers are meaty in texture and packed with robust black bean flavor. However, they do not taste anything like a beef burger, nor are they supposed to!
- Texture: A great bean burger should be dense, tender and moist with plenty of textural variation! It should never be mushy or soggy, nor dry or crumbly!
- Flavor: Veggie burgers should have a complex and hearty, satisfying flavor with an emphasis on the intense, meaty taste of black beans.
What’s in it?
What’s in it?This fool-proof black bean burger recipe is made with canned beans plus fresh ingredients and flavorful seasonings to produce a veggie patty that will absolutely blow your mind!
Ingredients:
- Beans: While I prefer black beans, you can use another bean variety if desired! Cannellini, chickpeas, red kidney beans and butter beans work wonderfully!
- Vegetables: Onions and bell peppers provide a ton of flavor and nutrients! You can use any color of bell pepper you like!
- Seasonings: I like using fresh garlic, cumin, smoked paprika, chili powder and ground coriander. The combination of spices really take these burgers to the next level of yum!
- Nuts: Nuts add hearty texture to the patties. You can use either roasted cashews or roasted walnuts, just make sure they are un- or lightly-salted.
- Binding ingredients: Breadcrumbs, eggs and mayonnaise help the burger patties hold together and provide structure.
- Cheese: The cheese provides salty flavor and adds a touch of moisture. While soft, melty cheeses, such as mozzarella are wonderful, they should be reserved for the top of a burger. Instead, use a firmer cheese, such as feta or cotija.
How to bind a veggie bean burger?
When making a vegetarian bean burger, you need one or more ingredients that bind the patties together and prevent them from falling apart as they cook. While binders help the patties hold their shape and provide structure, they should also add extra flavor to the burger!
Typical binders include eggs, breadcrumbs, oats, mayonnaise, cheese, avocado and even water. There are two principal types of culinary binders: fats (eggs, cream, mayo) and panadas (anything other that fats, such as starches).
This black bean burger recipe utilize both categories of binding agents to create a burger that holds together beautifully and offers tons of textural variance!
- Eggs: Whole eggs are the most common and effective binding agent. As the protein in eggs set, they bind the ingredients in burger patties together and help them hold their shape.
- Breadcrumbs: Breadcrumbs are an incredibly accessible starch that provides structural integrity to the burger patty.
- Nuts: Finely ground nuts are often used as a substitute for breadcrumbs. They provide tons of texture and mild flavor! Plus, they prevent the burger from becoming too mushy.
- Mayonnaise: Creamy, full fat mayo adds both moisture and a bit of fat, which makes the burgers more satiating.
- Cheese: While semi-soft melting cheeses, such as cheddar or mozzarella can add flavor and moisture, they can make a burger too gooey. However, using a firmer, fresh cheese, such as crumbled feta or cotija provide the perfect amount of texture and flavor!
Why is my burger mushy?
Making homemade bean burgers can be tricky. The process is not as quick and straightforward as forming a beef patty. And, there is no denying that making a veggie burger requires more effort as there are a few extra things you need to consider. If you overlook one or two steps, or forget an ingredient or two, your burger can turn into a mushy, hot mess!
If your burger is mushy chances are you made one of the following mistakes:
- Raw Vegetables: If you use vegetables with a high moisture content, you need to cook them first! Cooking allows the vegetables to release their moisture before being added to the burger mix.
- No Binder: A great bean burger is more than just beans and vegetables! You need a binder! Binding agents hold the patties together and keep them intact. Without a sturdy binder, your burger will completely fall apart.
- Wet mixture: If your burger mixture contains too many wet ingredients you will end up with a mushy burger! While wet ingredients, such as eggs, are essential for holding the burger together, too many wet ingredients or liquids make for a soft burger with a paste-like texture.
The secret to a better bean burger?
There are three crucial components to making the best black bean burgers at home:
- Dried out beans: While I wish I could take credit for this brilliant idea, I must give credit where credit is due! Serious Eats is the mastermind behind this concept! Baking the beans in the oven to partially dry them out is a game changer! This simple step prevents the patty from becoming mushy and improves the burgers texture while also intensifying the beans flavor!
- Texture: A great veggie burger needs a variety of texture! Dried out beans, sautéed vegetables, ground nuts, breadcrumbs and crumbled cheese provide complex texture!
- Seasoning: A veggie burger would be bland without a variety of harmonious seasonings! While I use ground cumin, smoked paprika, chili powder and ground coriander, you can use your favorite seasoning blend!
How to make a black bean burger from scratch?
Making a vegetarian burger at home shouldn’t be complicated! This easy recipe is foolproof and produces flavorful, juicy patties that you will want to make again and again!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- Dry out beans: Line a large, rimmed baking sheet with aluminum foil. Add the beans and spread out evenly in a single layer. Bake in oven preheated to 350°F for 13-15 minutes, or until beans are dried out and most have split open. Remove from oven and allow to cool slightly.
- Meanwhile, sauté vegetables: Heat oil in a medium skillet over medium heat. Add onion and both peppers. Sauté, stirring occasionally, until softened. Add the garlic, cumin, chili powder, paprika and ground coriander. Season with salt and pepper. Cook, stirring, until fragrant. Transfer to a large plate or bowl. Set aside.
- Prepare patty mixture:
- Pulse cashews: In the bowl of a food processor, pulse the cashews until finely chopped. They should be a little bit larger in size than the breadcrumbs.
- Add the veggies: Add the vegetables to the food processor along with the breadcrumbs, cheese, eggs and mayonnaise. Season with salt and pepper. Pulse until everything is just combined.
- Add beans: Add the beans and pulse a couple times to roughly chop some of the beans. Transfer the mixture to a bowl and gently stir until everything is well combined. You want some larger chunks of beans.
- Form patties: Use an ice cream scoop or your hands to scoop up about ½ cup of the mixture and form into patties. You should get 8 patties. (See below for how to form burger patties.)
- Cook patties: You can cook burger patties in the oven, stove-top or on the grill! (See below for how to cook veggie patties.)
- Serve: Serve patties on bun of choice and finish with your favorite toppings. Serve and enjoy!
How to make black bean patties step by step photos:
How to shape bean burger patties?
Unlike beef, these burgers will not shrink during cooking. Therefore, you should shape the patties to be roughly the same size as your burger bun. However, there are a few things to keep in mind!
- Uniform shape: Shape your patties to all be around the same size for even cooking.
- Not too thick: Don’t shape your patty to be super thick! The thicker the patty, the more likely the inside of your burger will be soggy and undercooked.
- Not too thin: Do not shape your patty to be super thin either! The thinner the patty, the more likely your burger will overcook and become way too crispy.
I’ve found that about 1/2 cup of bean mixture (4.3 ounces) makes the perfect sized patty!
How to cook them?
Veggie black bean burgers have very little fat compared to beef burgers. As a result, they don’t cook in the same way. While a beef burger should be cooked in a smoking hot skillet or grill, a bean burger should be cooked over moderate heat so the patty cooks all the way through without burning the outside. These patties can be baked, sauteéd, or grilled depending on your preference and comfort level!
- Bake: Preheat oven to 375°F. Line a large baking sheet with parchment paper. Transfer patties to prepared baking sheet. Bake for 10 minutes. Remove from oven and gently flip the patties over. Continue to bake an additional 8-10 minutes. Top patties with a slice of your favorite cheese during the last 3-4 minutes of baking.
- Sauté: Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Add patties (4 at a time), and cook until browned on the bottom, about 5-6 minutes. Carefully and gently flip the patties over. Continue to cook for an additional 5-6 minutes, or until the bottom is browned.
- Grill: Preheat grill to medium-high (375°F). Place patties on a large sheet of greased aluminum foil. Grill for 8 minutes. Gently flip patties over and continue to grill for an additional 8 minutes, topping with cheese if desired.
What to eat with bean burgers?
Toppings are a wonderful way to add a personal touch and create a craft burger for a very small cost! You can keep things traditional or get as creative as you like with your toppings! If you are serving a crowd, consider offering a mix-and-match toppings bar for a customized burger experience!
Burger toppings:
- Cheese
- Tomato
- Onion
- Pickles
- Mashed Avocado or Guacamole
- Roasted Red Peppers
- Pineapple
- Sauteed Mushrooms and Onions
- Fried egg
- Potato Chips
- Fried Onions
- Bacon
- Fried Green Tomatoes
- Sprouts or Fresh Greens
Burger sauces:
- Ketchup
- Mayonnaise
- Mustard
- Burger Sauce
- Garlic Aioli
- Enchilada Sauce
- Pesto
- Hummus
- Gochujang
- Onion Jam
- Bacon Jam
- Tzatziki
- Chimichurri
- Caesar Dressing
What to serve with burgers?
Looking to transform your burgers into a spectacular meal? While a piping-hot pile of fries is the obvious choice, burgers pair well with a wide variety of sides! Below are a few of my favorite simple, yet tasty side dish ideas!
Sides to serve with bean burgers:
- Avocado Salad
- Broccoli Salad
- Cucumber Salad
- Coleslaw
- Baked Beans
- Pasta Salad
- Grilled Corn
- Grilled Seasonal Vegetables
- French Fries or Roasted Potatoes
- Onion Rings
- Macaroni and Cheese
Are veggie burgers healthy?
The ingredients in vegetarian burgers can vary greatly, so whether they are healthy or not will greatly depend upon what the burger is made of. While restaurant-made or store-bought veggie burgers are convenient, they can be high in sodium and contain unhealthy preservatives. Plus, they can be cooked in a ton of oil! When it comes to healthy veggie burgers, it is best to make your own so you can control the ingredients!
These Black Bean burgers are not just good or great, they are epic! Flavorful and hearty, these burgers will become a household staple after just one bite!
Until next week, friends, cheers – to bodacious burgers without any meat!
Cheyanne
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More vegetarian bean recipes!
The best Black Bean Burger recipe👇
The Best Black Bean Burger Recipe
Equipment
- baking sheet
- skillet
- Food Processor
Ingredients
- 2 (15 oz.) cans Black Beans – rinsed, drained & patted dry
- 1 TBS Olive Oil
- 1 Cup Red Onion – finely diced (about 1/2 large onion)
- ½ heaping Cup Poblano Pepper – stemmed, seeded & finely diced (about 1 pepper) (SEE NOTE)
- ½ heaping Cup Red Bell Pepper – stemmed, seeded & finely chopped (½ medium pepper)
- 2-3 cloves Garlic – peeled & minced
- 1 1/4 tsp Ground Cumin
- 3/4 tsp EACH: Smoked Paprika, Chili Powder & Ground Coriander
- 1/2 Cup Cashews or Walnuts - (3 ounces) (SEE NOTES)
- 1/2 Cup Panko Breadcrumbs
- 1/2 Cup Cotija or Feta Cheese – crumbled (3 ounces)
- 1 Large Egg + 1 Egg White - lightly beaten together
- 3 TBS Mayonnaise (SEE NOTES)
- Kosher Salt & Ground Black Pepper
Instructions
- Preheat oven: Adjust oven rack to center position. Preheat to 350 degrees F. Line a large, rimmed baking sheet with aluminum foil. Add the beans and spread out evenly in a single layer. Bake for 13-15 minutes, or until beans are dried out and most have split open. Remove from oven and allow to cool slightly.
- Meanwhile, sauté vegetables: Heat oil in a medium skillet over medium heat. Add onion and both peppers. Sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, chili powder, paprika and ground coriander. Season with a ½ teaspoon of salt and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 1 minute. Transfer to a large plate or bowl. (SEE NOTES) Set aside.
- Pulse cashews: In the bowl of a food processor, pulse the cashews until finely chopped – Do NOT over process! They should be a little bit larger in size than the breadcrumbs.
- Add the veggies: Add the vegetables to the food processor along with the breadcrumbs, cheese, eggs and mayonnaise. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pulse until everything is just combined.
- Add beans: Add the beans and pulse a couple times to roughly chop some of the beans. Transfer the mixture to a bowl and gently stir until everything is well combined. You want some larger chunks of beans.
- Form patties: Use an ice cream scoop or your hands to scoop up about ½ cup (about 4.3 ounces each) of the mixture. Use your hands to form into patties. You should get 8 patties. (SEE NOTES)
- Bake: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Transfer patties to prepared baking sheet. Bake for 10 minutes. Remove from oven and gently flip the patties over. Continue to bake an additional 8-10 minutes. Cheese option: Top patties with a slice of your favorite cheese during the last 3-4 minutes of baking.Sauté: Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Add patties (4 at a time), and cook until browned on the bottom, about 5 minutes. Carefully and gently flip the patties over. Continue to cook for an additional 5 minutes, or until the bottom is browned.Grill: Preheat grill to medium-high (375 degrees). Place patties on a large sheet of greased aluminum foil. Grill for 7-8 minutes. Gently flip patties over and continue to grill for an additional 8 minutes, topping with cheese if desired
- Serve: Serve patties on bun of choice and finish with your favorite toppings. Serve and enjoy!
Notes
- Poblano pepper: Poblanos are very mild and have a rich, earthy flavor. If you can’t find or don’t like poblanos, you can substitute an equal amount of jalapeno peppers (for a spicier version) or green bell pepper (for a mild version).
- Cashews: If you use salted nuts, cut the amount of salt in step 4 in half or omit it completely.
- Mayo: Use good quality, full fat mayonnaise! The mayo serves as a binder and provides moisture. The recipe only calls for 3 tablespoons, that equals 1.125 teaspoons of mayonnaise per patty. Don’t skimp on the quality here.
- Sautéed veggies: If your sautéed veggies seem very damp or moist, use a paper towel to gently pat them dry.
- Forming patties: To prevent the black bean mixture from sticking to your hands, spray your hands lightly with oil before forming the patties.
- Make mixture ahead: Black bean patty mixture can be prepared (steps 1 through 5) up to 3 days in advance. Store the mixture in an airtight container in the refrigerator. Alternatively, you can form the patties in advance! Place the patties on a parchment paper lined tray and cover with plastic wrap. Formed patties can be stored in the refrigerator for up to 3 days.
- Freeze: Cooked and uncooked patties freeze beautifully! Place patties on a parchment paper lined sheet pan and flash freeze for 1 hour, or until frozen. Stack frozen patties between small sheets of parchment paper and store in a freezer-safe resealable bag in the freezer for up to 3 months. To use: Thaw in the refrigerator overnight or at room temperature for 1 hour. Cook as directed or reheat as desired.
Nutrition
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I REALLY don’t like mayo. Is there a substitute I could use?
Hi B,
Great question! Unfortunately, I have only tested and made the recipe as directed. Mayonnaise is the secret ingredient to adding moisture to the burgers and you really can’t taste it (I’m not a huge fan of it either). With all that said, you could try substituting an equal amount of thick-style ketchup or more whisked egg. If you try it, I’d love to hear how it works out! Cheers! 🙂
These do look insanely delicious, Chey!
Hello, Cheyanne!! Lovely recipe shared by you dear. I am so in love with this recipe. I can’t wait to try this recipe for my birthday. Thanks a lot for sharing such an amazing recipe Cheyanne once again. regards
This recipe comes at a perfect time for me because for some reason I just haven’t been craving meat lately. I love all the ingredients and colors you incorporated into this recipe! Hope you’re doing well Cheyanne!
I believe you completely that these are the best bean burgers, Cheyanne! Talk about loaded with flavor! And stacked high on that soft bun? Sign me up!!
LOVE all the new photos and info Chey! Black bean burgers are one of my faves. In fact, I really enjoy them as much as beef burgers. Perfect for summer parties, if we get to have any this year. If not, I’ll be enjoying them all myself! Pinned! Hope you have a great week!
Chey, these look perfect! I don’t think I’ve ever made my own veggie burgers so this is where I’ll start. I LOVE black beans!
Would you believe I posted a black bean burger today – I used the same Serious Eats recipe and they are great!! Great minds 😉
April, did you really?! Oh, I can’t wait to go to your blog and check out your version!! Great minds is totally right! I knew I adored you for good reason 😉 Off to your blog! Cheers xo
Omg, I think I’d need to unhinge my jaw to eat this burger! This looks insanely delicious and I love all of the bold flavors you’ve got going on here!
Hahahahaha!! So true, Kathleen! I totally had to smoosh this burger down to stuff it in my pie whole. My husband had no problem eating it as is though, guess he quite literally has a big mouth! 🙂 Thank you so much for the kind words and making me smile! Cheers!
Oh my gosh! That flavor combo sounds amazing!! I’m glad you didn’t get sick of tex-mex and you created this! I’m drooling over these pictures!
Trish, Thank you so much! I’m glad I didn’t get sick of tex-mex either, because these burgers needed to happen. Thank God for cravings, right? Sometimes the most creative dishes spawn from them 🙂 Cheers, my dear!
Have I mentioned recently that burgers are not my kind of food? Okay that were the waffle stuff but that doesn’t matter – I’m taking my words back! At least I won’t be that picky as usual if I try this one! This guy looks perfect to me – I love beans happened to get inside of this epic burger (as well as corn slow and avocado). That’s just a fabulous combo. P.S. Sorry for not leaving a traditional note about parcels. I’m taking a pause to came up with a new idea – don’t want sound boring :))
Ben, The more I get to know you the stranger I find you. lol 🙂 But I love and admire all your quirks! I am glad this particular burger has you taking back your words… hopefully you try this and it will have you eating them! Cheers!
P.S. I don’t think you could be boring if you tried!!
Love how you’ve combined all the best Mexican dishes in one. I’ve been looking for a good black bean burger recipe for a while and usually the recipes are bland and disappointing but this look absolutely perfect!! Can’t wait to try (I’ll be making them tomorrow!)
Oh, Yay! Thank you so much, Sophia! I hope you love these black bean burgers as much as I do!! Cheers and Happy Cooking! 🙂
I love black bean burgers and your homemade version is over the top in the best way possible! Love the additions of the corn slaw and enchilada sauce too. Your creativeness continues to impress me, my friend 🙂
Awww shucks, Karrie! 🙂 Thank you so much #Bestie! xoxo
I truly feel like these are the ULTIMATE in the world of veggie burgers. MUST.HAVE.
Thank you, Joanne!! *blushing* I’d say I would share with you, but they lasted like .2 seconds 🙂 Cheers, girlie!
Now this is a GREAT looking burger!!!!
Thank you, Jennifer! It tastes better than it looks 😉
Cheyanne, I can sympathise with you about the Florida rain! I almost always have to shoot at night anyway – and shoot while my daughter and husband are sitting at the table with their forks in hand. How’s that for pressure?! LOVE the idea of pairing the enchilada sauce. Impressive girlfriend!
Dawn, that is a lot of pressure! I hope they don’t clink or slam their forks and knives against the table and sing the Jeopardy show tune while they are waiting as well. 😉 FL weather is definitely discouraging when it comes to taking good photos! Thank you so much for stopping by and leaving a kind comment! Cheers ♡
Oh my gooooooosh this looks so amazing. I love the idea of an Enchilada burger, and I love it even more because it’s a black bean burger! Genius! Awesome photography by the way.
Annie, Thank you so much! I was happy that the idea of pairing enchilada sauce with a black bean burger came out so well… then again, I’m having a moment with enchilada sauce. So to me its spectacular on everything. probably even the floor. lol. (knock on wood, I don’t really want to try that). Thanks for thinking the photography is good… I wasn’t really thrilled with this shoot because it was raining. Somthing I am going to be fighting with a lot now because it rains daily in FL during these months 🙁 stinks. Anyways, Cheers my dear! xo
OMG! This burger is fantastic. I will be dreaming of it all week!
Thank you Olivia, I will speak for the burger and say I am honored to be apart of your sweet, sweet dreams 😉 lol
That is a serious work of art, wow!!!
Thanks, Matt! I kid you not when I say even my husband liked these. That alone let me know these burgers rocked the house 🙂 Cheers, buddy!
Hey girl! this recipe looks amazing! fantastic pictures…
Thanks, Gaila! I wasn’t so happy with the pictures because it was a very rainy day here in FL (shocking). But, I ate all the burgers, so I couldn’t re-shoot them immediately 🙂 opps!! I guess thats what happens when something is just too delicious. Cheers, girlie-girl!
Of course you wanted the ultimate black bean burger experience! And now I do, too! Thanks for providing me the tools, my friend!! My family will go crazy for this!
Thanks Annie!! These burgers really are so delicious. Its my complete and total pleasure to share these.. well the recipe at least. I won’t be sharing the burger on my plate! lol Hope, if you do try them, your family loves them as much as I do! Cheers 🙂
Wow, that burger is fit for a king! Love the idea of a TexMex burger, especially with all those peppers and flavors going on! Looks so good, Cheyanne!
Thanks Beeta! I figured I needed to switch up my Tex-Mex game or I was going to turn into a burrito! lol. This burger totally did the trick! Cheers, girl!
You really did take this to a whole new level! This burger is incredible. 🙂 Beautiful pics too!
Thank you, Lauren! The burger tastes better than it looks. It was a rainy day out, and black bean burger patties aren’t really the prettiest thing in the world. But the taste is where it is at! Cheers!
Oh. My. Goodness. This burger is totally epic! It was pretty impressive before you whipped up that corn slaw. Now it’s over the top fantastic! And an excellent use of that enchilada sauce too, my friend.
Thanks girl! I always feel a little strange calling anything epic.. but this burger is amazing. I ate 4 of them in 2 days. lol. But I figure all that protein and veggies… it’s not indulging. right???? 🙂 I’m glad you approve of the usage of the enchilada sauce too!! Cheers, chick-a-dee!