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Get ready for the best veggie black bean burgers of your life! Easy to make with basic ingredients, like canned black beans, fresh veggies, and yummy seasonings, these veggie burger patties are moist and beautifully flavorful – and never bland, dry, crumbly or mushy. Honestly, these meatless bean and veggie burgers are so darn delicious, even the meat eaters in your family will love this recipe!

Featured comment: Oh my gosh! Both me and my daughter agree this is the best burger EVER! Followed the recipe exactly and the flavor combo is so amazing!! I’m glad you didn’t get sick of tex-mex and you created this burger! I’m still drooling over these!” – Trish

Straight-on photo of a veggie burger with black beans topped with lettuce, tomato, onions, and a pickle.

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 with fresh veggies, well you are in luck. Because, that is exactly what I am sharing today!

Close-up photo of a pile of oven-dried black beans.

About this black bean veggie burger recipe

I am a huge fan of vegetarian 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, grinder burger loving husband can’t get enough of these meat-free burgers!

What is a veggie black bean burger?

A black bean veggie burger is simply a meatless burger patty made from a combination of beans and fresh vegetables. Bean burgers are typically vegetarian and do not contain any form of meat or animal product. Instead, they include wide variety of beans mixed with sautéed veggies, fragrant seasonings, nuts, and some sort of binding agent, such as egg and/or breadcrumbs. However, some veggie burger recipes with black beans 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.

Overhead photo of a food processor bowl filled veggies and binding ingredients to make veggie black bean burger recipe.

What’s in black bean burgers?

This fool-proof black bean veggie 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.

What binds a veggie bean burger together?

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.
    • Substitution: If you don’t like mayo, try ketchup or BBQ sauce instead.
  • 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!

Close-up photo of raw black bean veggie burger patty mixture in a food processor bowl.

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 bean patties that you will want to make again and again!

  1. 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-degrees for 13-15 minutes, or until beans are dried out and most have split open. Remove from oven and allow to cool slightly.
  2. 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.
  3. 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.
  4. Form patties: Use an ice cream scoop or your hands to scoop up about ½ cup of the mixture and mash into patties. You should get 8 patties. See below for how to form burger patties.
  5. Cook patties: You can cook burger patties in the oven, stove-top or on the grill! See below for how to cook veggie patties.
  6. Serve: Serve patties on bun of choice and finish with your favorite toppings.  Serve and enjoy!

Step by step photos: making veggie burger black bean patties 

Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.

Step-by-step photo collage showing how to make black bean veggie burger recipe with written instructions on each step.

FAQs: veggie burger with black beans

Why is my burger with beans 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 veggie 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 better bean burgers?

There are three crucial components to making the best veggie 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 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, or about 4.3 ounces, makes the perfect size bean patty!

How to cook a black bean patty?

Veggie black bean burgers have very little fat compared to ground 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 four patties to the hot skillet 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. 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.

Are vegetarian burgers made from black beans healthy?

The ingredients bean burger recipes can vary greatly. Therefore, whether or not they are healthy will greatly depend on the exact ingredients.

While restaurant-made or store-bought veggie burgers are convenient, they’re also high in sodium and contain unhealthy preservatives. Plus, they’re typically cooked in a vat of oil. Thus, when it comes to healthy black bean burgers, it’s best to make your own so YOU can control the ingredients.

This veggie black bean burger recipe uses good-for-you ingredients, making them a much healthier option than other veggie burgers or traditional beef burgers. Featuring fiber, along with essential vitamins and minerals, these burgers are also lower in fat, cholesterol, and calories than their ground beef counterparts.

Photo of shaped, homemade black bean patty with vegetables.

Serving black bean veggie burger

Toppings are a wonderful way to add a personal touch and craft a black bean veggie 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 Veggie Black Bean Burger recipe experience.

Toppings for homemade burgers

Sauces for bean burger

Angled photo of a stack of four cooked veggie bean burger patties on a white plate.

What to serve with veggie burgers?

Looking to transform this veggie black bean burger recipe into a full-blown, 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!

Side dishes to serve with bean burgers

Straight on photo of a veggie burger made with black bean and topped with cheese, lettuce, tomato and onion.

This recipe for black bean burger isn’t just good or great, it’s downright epic! Flavorful and hearty, these burgers made from black beans 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 black bean recipes!

The best Veggie Black Bean Burger recipe👇

Straight-on, up close photo of two hands holding a veggie black bean burger topped with cheese, lettuce, tomato and onion.

Veggie Black Bean Burger Recipe

5 from 9 votes
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 8 patties
Get ready for the best veggie black bean burgers of your life! Easy to make with basic ingredients, these veggie burger patties are moist and beautifully flavorful - and never bland, dry, crumbly or mushy. Honestly, these burgers with black beans are so darn delicious, even the meat eaters in your family will love this recipe!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 baking sheet (to dry out the black beans)
  • 1 skillet (to saute the vegetables)
  • 1 Food Processor (for mixing the black bean veggie burger patties)

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)
  • To Taste Kosher Salt & Ground Black Pepper

Instructions

  • Preheat oven: Adjust oven rack to center position. Preheat to 350 degrees F.
    Dry Beans in Oven: 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!
    Straight-on, up close photo of two hands holding a veggie black bean burger topped with cheese, lettuce, tomato and onion.

Notes

  1. 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).
  2. Cashews: If you use salted nuts, cut the amount of salt in step 4 in half or omit it completely.
  3. 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.
  4. Sautéed veggies: If your sautéed veggies seem very damp or moist, use a paper towel to gently pat them dry.   
  5. Forming patties: To prevent the black bean mixture from sticking to your hands, spray your hands lightly with oil before forming the patties.
  6. 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.
  7. 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.
Nutritional information is an estimate based upon 8 burgers.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 127kcal    Carbohydrates: 9g    Protein: 5g    Fat: 9g    Saturated Fat: 2g    Cholesterol: 29mg    Sodium: 162mg    Potassium: 104mg    Fiber: 1g    Sugar: 2g    Vitamin A: 34IU    Vitamin C: 2mg    Calcium: 22mg    Iron: 1mg

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