Black Bean Burger

Black Bean Burgers are one of my favorite meatless meals. They’re hearty, flavorful, and packed with protein and fiber from the black beans. Whether I’m trying to eat more plant-based or just want something different for dinner, these burgers always satisfy. I like that they’re easy to prep, budget-friendly, and perfect for grilling, pan-frying, or baking.

Why You’ll Love This Recipe

I love how filling and tasty these burgers are without needing any meat. The black beans give them a rich, savory flavor and great texture, while the seasonings bring everything to life. I also appreciate how customizable they are—I can serve them with my favorite burger toppings or turn them into wraps or bowls. It’s a wholesome recipe I can rely on any night of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Black beans (canned and drained, or cooked from scratch)

• Onion

• Garlic

• Bread crumbs or oats

• Egg (or flax egg for vegan version)

• Chili powder

• Cumin

• Salt and pepper

• Olive oil (for cooking)

• Optional: bell pepper, cilantro, lime juice

Directions

1. I start by mashing the black beans in a bowl until mostly smooth but still slightly chunky for texture.

2. I finely dice the onion (and bell pepper if I’m using it) and sauté them in a little olive oil until soft.

3. I add the sautéed vegetables to the beans, along with garlic, spices, egg, and breadcrumbs or oats.

4. I mix everything together until it holds together well, then shape the mixture into patties.

5. I chill the patties in the fridge for at least 15–30 minutes so they firm up and hold their shape better when cooking.

6. I cook the patties in a skillet over medium heat for about 4–5 minutes per side until browned and heated through.

7. I serve them on buns with my favorite toppings like avocado, tomato, lettuce, or spicy mayo.

Servings and timing

This recipe makes about 4 burgers. It takes me around 15 minutes to prep everything, plus 15–30 minutes of chill time, and about 10 minutes to cook. So I usually have them ready in 30–45 minutes from start to finish.

Variations

Sometimes I add cooked quinoa or shredded carrots for extra texture and nutrition. I also like adding a splash of lime juice or chopped cilantro for a fresh twist. If I’m going vegan, I swap the egg for a flax egg and make sure the breadcrumbs are plant-based. For spicier burgers, I mix in chopped jalapeños or a bit of hot sauce.

storage/reheating

I store uncooked patties in the fridge for up to 3 days or freeze them for up to 2 months with parchment between each one. Once cooked, leftovers last in the fridge for about 3 days. I reheat them in a skillet or air fryer for the best texture, but the microwave works too if I’m in a hurry.

FAQs

Do black bean burgers hold together well?

Yes, they do if I mash the beans well and use enough binder like egg and breadcrumbs. Chilling the patties before cooking also helps a lot.

Can I make them vegan?

Absolutely. I use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg, and they turn out great.

What’s the best way to cook them?

I prefer pan-frying for the crispy edges, but I also bake them at 375°F for about 25 minutes, flipping halfway through. They hold up well on the grill if I oil the grates and the patties.

Can I use dry black beans instead of canned?

Yes, I cook them fully beforehand and use about 1½ cups of cooked beans in place of one can. It works just as well and gives me more control over salt.

What toppings go well with black bean burgers?

I like avocado, red onion, pickles, lettuce, tomato, chipotle mayo, or even a slice of pepper jack cheese. The possibilities are endless depending on what I’m craving.

Conclusion

Black Bean Burgers are one of those satisfying, feel-good meals I never get tired of. They’re easy to make, packed with flavor, and endlessly adaptable. Whether I’m serving them for a weeknight dinner or grilling on the weekend, they always hit the spot—and no one misses the meat.

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