Black Bean Burger Recipe
The BEST Black Bean Burger Recipe! These black bean burgers are easy to make and so flavorful! Serve them with your favorite toppings for the ultimate veggie burger.
On burger night, when we’re not making our favorite Turkey Burger Recipe, these black bean burgers are our burger of choice. With black beans, green onions, bell peppers and seasonings, these healthy veggie burgers are nourishing, flavorful and will satisfy your burger cravings!
You’ll love this black bean burger recipe because it uses simple ingredients and makes for a budget-friendly dinner idea. Not to mention that these veggie burgers are incredibly filling and oh so delicious!
This recipe is perfect for making ahead and freezing for quick meals later on. You can enjoy these burgers year-round, as they cook up perfectly on an outdoor grill, on the stove or in the oven.
Recipe Ingredients
- Black Beans: You’ll need one can of black beans (rinsed and drained) or 1 1/2 cups of cooked black beans. These Instant Pot Black Beans work well here. Whichever black beans you use, be sure to drain them well and pat them dry.
- Panko Bread Crumbs: The panko helps to absorb excess moisture and also helps to bind the burgers together.
- Red Bell Pepper: Chopped bell pepper adds color and flavor. If you don’t have a red bell pepper on hand, you can use a yellow or orange bell pepper.
- Green Onions: Chopped green onions add a delicious mild onion flavor to these veggie burgers.
- Garlic: I love the flavor that a little fresh garlic brings to these burgers.
- Egg: One large egg helps to bind the black bean patties together.
- Ketchup: For flavor. You can substitute an equal amount of BBQ sauce or Worcestershire sauce in place of the ketchup.
- Seasonings: Smoked paprika, cumin, chili powder, salt and pepper combine into a delicious seasoning mix for this easy black bean burger recipe.
Find the full printable recipe with ingredient amounts and instructions below.
How to Make Black Bean Burgers
- Mash the black beans, leaving a few larger pieces of beans in the mixture for texture.
- Add the panko, bell pepper, green onions and garlic to the bowl with the beans.
- In another bowl, whisk together the egg, ketchup and seasonings.
- Stir the egg mixture into the black bean mixture until well combined.
- Divide the mixture into 4 equal parts and shape each part into a burger that is about 1/2-inch thick.
- Cook on an outdoor grill, in a pan on the stove, or in the oven. Cooking details are below.
How to Cook Black Bean Burgers
On the Grill
Preheat a clean, oiled gas or charcoal grill to medium heat. Cook burgers for 4-7 minutes per side, until burgers reach at least 160° F in the center. I find that these burgers hold up well on the grill, but you may wish to use a grill topper or grill basket to ensure that the burgers hold their shape. If your burgers seem delicate, you can freeze them for 20 minutes before grilling to firm them up.
On the Stove
Heat about 1 tablespoon of olive oil in a cast iron skillet, nonstick skillet or grill pan over medium heat. Cook the black bean burgers in the hot pan for 4-7 minutes per side, or until the burgers are browned on the outside and reach at least 160° F in the center.
In the Oven
Preheat oven to 375° F and place burgers on a baking sheet lined with parchment paper. Bake for 13-15 minutes, flipping burgers over halfway through the cook time. Burgers are done when the center registers at least 160° F on an instant read thermometer.
Black Bean Burger Recipe Tips
- Drain the black beans well and pat them dry so that the burgers won’t have too much moisture in them.
- Partially mash the beans, leaving some larger pieces of beans for texture.
- You can double this recipe to make 8 burgers.
- To make gluten free veggie burgers, use gluten free panko bread crumbs and serve burgers wrapped in lettuce or on gluten free burger buns.
- To make vegan black bean burgers, replace the egg with a flax egg. To make a flax egg, stir together 1 tablespoon of ground flaxseed meal and 2 1/2 tablespoons of water. Let the mixture sit for 5 minutes before using in the recipe. Serve the burgers with vegan toppings.
Make Ahead and Freezer Instructions
- Refrigerator: You can store uncooked black bean burger patties for up to 24 hours in the refrigerator before cooking. Place them on a parchment paper-lined plate, baking sheet or dish, cover and store in the refrigerator. Cook as directed in the recipe.
- Freezer: You can freeze these black bean burgers before cooking for up to 3 months. Stack the burgers with a square of parchment paper between them and freeze in a zip-top bag or other airtight container. Veggie burgers can be cooked from frozen, adding a few minutes to the cook time. Cook burgers to at least 160° F.
- Leftovers: Leftover cooked black bean burgers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months, wrapped airtight. Thaw if frozen and reheat in the microwave or in a 350° F oven until hot.
Serving Suggestions
These burgers are especially delicious when you load them up with your favorite toppings. We love them with BBQ Sauce, Guacamole, or avocado, red onion and cheese. They’re also delicious with ketchup and mustard or chipotle mayo, and don’t forget the lettuce and pickles!
On the side, fries are a must! Try these crispy Air Fryer French Fries, easy Air Fryer Sweet Potato Fries, Baked French Fries or Baked Sweet Potato Fries. For a summer cookout, we love to serve Potato Salad, Pasta Salad, Southwest Quinoa Salad or a chopped Greek Salad.
Make a pitcher of my easy Lemonade Recipe, pop these black bean burgers on the grill, relax and enjoy!
More Delicious Black Bean Recipes
- Vegetarian Enchiladas
- Sweet Potato and Black Bean Chili
- Sweet Potato Black Bean Taquitos
- Chocolate Black Bean Muffins
Black Bean Burger Recipe
Ingredients
- 15 ounce can black beans, rinsed and drained, or 1 ½ cups cooked black beans
- ½ cup panko breadcrumbs, can use gluten free
- ⅓ cup chopped red bell pepper
- 2 green onions, white and light green parts only, chopped small
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- hamburger buns and toppings, as desired for serving
- olive oil for cooking, not needed if baking in the oven
Instructions
- Pat the black beans dry and place them in a large bowl. Use a fork or potato masher to mash the black beans until they are mostly mashed but there are still some larger pieces of beans left in the mixture. Add the panko breadcrumbs, red bell pepper, green onions and garlic to the bowl with the beans.
- In a medium bowl, combine the egg, ketchup, smoked paprika, cumin, chili powder, salt and black pepper. Use a whisk to mix until well combined.
- Pour the egg mixture into the bowl with the black beans, using a small spatula to scrape all of the egg and spices into the bean mixture. Stir with a fork until everything is well combined.
- Divide the mixture into 4 equal portions and then shape each portion into a burger that is about ½-inch thick.
- To cook on the stove: Heat about 1 tablespoon of olive oil in a cast iron skillet, nonstick skillet or grill pan over medium heat. Cook the black bean burgers in the hot pan for 4-7 minutes per side, or until the burgers are browned on the outside and reach at least 160° F in the center.
- To cook in the oven: Preheat oven to 375° F. Place burgers on a parchment paper-lined baking sheet. Bake for 13-15 minutes, flipping burgers over halfway through the cook time. Burgers are done when the center registers at least 160° F on an instant read thermometer.
- To cook on an outdoor grill: Make sure the grill grates are clean and preheat a gas or charcoal grill to medium heat. Oil the grill grates well and cook burgers for 4-7 minutes per side, until burgers reach at least 160° F in the center. You may wish to use a grill topper or grill basket to ensure that the burgers hold their shape, as they can be more delicate than meat burgers.
- Serve black bean burgers on burger buns with toppings, as desired.
Notes
- You can double this recipe to make 8 burgers.
- To make gluten-free veggie burgers, use gluten-free panko bread crumbs and serve burgers wrapped in lettuce or on gluten-free burger buns.
- To make vegan black bean burgers, replace the egg with a flax egg. To make a flax egg, stir together 1 tablespoon of ground flaxseed meal and 2 1/2 tablespoons of water. Let the mixture sit for 5 minutes before using in the recipe. Serve the burgers with vegan toppings.
- To Freeze: Stack the uncooked burgers with a square of parchment paper between them and freeze in a zip-top bag or other airtight container. Freeze for up to 3 months. Burgers can be cooked from frozen, adding a few minutes to the cook time. Cook burgers to at least 160° F.
- Leftover cooked black bean burgers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months, wrapped airtight. Thaw if frozen and reheat in the microwave or a 350° F oven until hot.
- Nutrition information is for black bean burger patties only, as buns and toppings will vary.
I made this. They fell apart I’m afraid to say. We’re having bean hash with roast sweet potatoes for dinner.
I’m sorry to hear that! These held together well for me. I’m not sure how you cooked them, but if cooking on a grill the tip that I included in the post about freezing the patties for at least 20 minutes before grilling may help. Thank you for trying the recipe!
You might also try pressing some of the liquid out. Turn them only once. The nature of the beast with black bean burgers is to be crumbly.
Delicious. Great flavor and the recipe was easy to follow. Saved as my go to veggie burger.
I’m so glad you enjoyed these! Thank you for trying the recipe.
I’d never attempted black bean burgers and now they’re my vegetarian go-to. Freezing the patties before grilling worked very well to keep them together while grilling. We loaded them up with lettuce, tomatoes, pickles, avocados and condiments, just like a hamburger!
I’m so glad you enjoyed these! I need to make them again soon!