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My go-to recipe for easy dinners and cookouts! You only need a handful of ingredients and 30 minutes to make these black bean burger patties with a can of black beans. Great for prepping in advance, with options to cook them on the stove, oven, or grill.
save this recipe!Every vegetarian needs a great burger recipe.
And while I’ve shared many homemade veggie burgers over the years (like Seitan Burgers and Tofu Burgers and Mushroom Burgers), there’s a classic vegetarian burger recipe that tops them all…the Black Bean Burger!
I tested these relentlessly to get to this final recipe. The result? Black bean burgers with no oats, no cheeses, and no weird ingredients you have to order online. Just simple ingredients that come together to create big flavor.
Reader rating
“Excellent recipe! This is the first recipe that pulls through and creates a burger that isn’t wet and sloppy. The beans are firm and the burger holds together. Everyone loved them.” —Andie
Key Ingredients
Jump to the recipe card for all measurements!
- Black beans: I prefer canned black beans for this recipe for ease, although you could also cook your own black beans from dried. The black beans boost the nutrition in these burgers, which have14 grams of protein and 10 grams of fiber in each patty!
- Pepper, onion, garlic: We’re not packing a bunch of random vegetables in here–just enough to add moisture and flavor.
- Breadcrumbs: Plain panko bread crumbs hold the burgers together and prevent mushiness. If you’re gluten-free, you can use gluten-free panko bread crumbs.
- Egg: This holds the patties together!
No eggs? no problem
If you don’t eat eggs, you can use a “flax egg” instead for this veggie burger recipe! Many readers have tested this with tasty results (see comments)! Just combine 1 Tbsp of ground flaxseed with 2 Tbsp water. Let it sit for 5 to 10 minutes to thicken, then use that in place of the egg in this recipe.
Your new burger obsession
- Holds together and has a bite-able texture because the black beans are just barely blended. By keeping the black beans partially whole, the burgers retain some bite and don’t become mushy.
- Letting them chill isn’t required, but it makes forming the black bean burger patties much easier. The dough only needs to rest for about 30 minutes to be more manageable.
Serve it with
Burgers can be paired with so many different recipes. I love to keep it classic with these recipes for a full and delicious dinner!
- Grilled Watermelon Salad is the perfect compliment to a juicy burger. It has bright mint and salty feta paired with grilled watermelon making it great for any summer party!
- Sweet Potato Fries are a no-brainer to eat with your burgers! I mean, burgers and fries are a must.
- Zucchini Corn Salad is my go-to summer side. Grill the salad ingredients right alongside these veggie burgers!
30-Minute Black Bean Burgers (No Oats!)
Ingredients
- 2 15-oz cans black beans, drained and rinsed, 425 g cans
- 1 green bell pepper, seeds and stem removed
- ½ medium white onion, cut into chunks
- 2 cloves garlic
- 1 tsp each smoked paprika, cumin, chili powder
- ¼ tsp each salt and pepper
- 1 cup panko breadcrumbs, 60 g
- 1 large egg
Instructions
- Dry Beans: Drain and rinse 2 15-oz cans black beans well, then spread them onto a few layers of paper towels to let them dry.
- Flavor Base: Add 1 green bell pepper, ½ medium white onion, and 2 cloves garlic to a food processor. Pulse until finely chopped. Transfer mixture to a mesh sieve and use a spatula or spoon to press out as much moisture as possible.
- Make Dough: Transfer dried beans, pepper mixture, 1 tsp each smoked paprika, cumin, chili powder, and ¼ tsp each salt and pepper back to the food processor. Pulse just until combined – there should still be some bigger pieces of beans.
- Stir: Transfer to a large bowl and stir in 1 cup panko breadcrumbs and 1 large egg.At this point, you can move forward or refrigerate the dough for up to 24 hours. The burgers are easier to shape if the dough has been refrigerated for at least 30 minutes.
- Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties.
- To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 7 minutes, or until golden brown and firm.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
- Serve on a burger bun with your favorite burger toppings, like cheese, lettuce, tomato, and red onion!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Love veggie burgers?
Try my Chickpea Burgers (they’re vegan and soooo good!), these stupid simple Portobello Burgers, or our classic Veggie Burgers!
easy to make, very tasty and freeze wonderful, one Rx I will continue to use
So happy to hear it, Evelyn! Enjoy! 😀
I’m so excited to try this recipe as a less processed alternative to all of the veggie burgers I love so much!
Excellent recipe! This is the first recipe that pulls through and creates a burger that isn’t wet and sloppy. The beans are firm and the burger holds together. I used dry beans (cooked prior) and added chipotle powder…top! Everyone loved them. Thanks!
YAY! So happy to hear it, Andie! Thanks for dropping in to let us know how it went. Happy cooking! 😀
These bean burgers are very simple and quick to make and they taste delicious. Ideal for a quick midweek meal as they freeze brilliantly. Great recipe!
Thanks so much for letting us know how it went, Sue! 😀
I admit that I made this recipe with substitutions based on what I had on hand… Good news is that they turned out awesome despite my shortcomings! Made these with oats instead of bread crumbs and all black beans and no bell peppers.
So happy to hear it still turned out well! Enjoy!! 😀
The black bean burgers turned out great! They were so much better than frozen ones from the store! I will try adding corn and cilantro into my mix next time! Thank you!
So happy to hear it, Lori! Those would be such tasty additions! 😀
I’m SO glad we made extra so we can have these tomorrow for lunch! All the flavors are perfect – a little onion, a little green pepper, a little garlic – just perfect! And they will freeze well when we make them again (which we will) .
My burgers turned out really well, very tasty and they held together when cooking. Crispy on the outside; would definitely make them again!
So happy to hear it, Kim! Happy grilling season! 😀
Absolutely delicious, and the texture was very good too! Froze the extra patties from this batch and I look forward to thawing them for quick meals in the future. Thanks for a great recipe!!
I almost never comment, even sometimes when I like something. However these are the best bean burgers I’ve made. Thank you. My grand daughter Lexy (meat eater) tasted min and then wanted her own. I’m pretty sure I can make them anytime for her now. Teenagers are picky so I was delighted when she liked them and wanted more.
Oh this makes me so happy to read Edythe! Thanks so much for sharing with us how it went! 😀
How many burgers should this make? I ended up with 7. It’s only important because I’m calorie counting and not sure whether they are the correct size to be 227 calories each.
The nutrition information assumes 5 burgers 🙂