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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!
The sodium in this burger is 2077 which is higher than my allowed level. How can I greatly lower this in the recipe?
You can use low-sodium beans and breadcrumbs, then reduce the amount of salt 🙂
U can find “no salt added” beans probably at ur local store, that’s basically what I buy. Then u control the sodium.😊
2077 mg is a lot of sodium. How can I make it low sodium ?
Omit the salt and use cans of low-sodium black beans 🙂
I have to say I loved these black beans burgers so much and it was so easy. I never made them before and it’s so much better than pre made frozen black bean burgers . I did however use 1/2 a red and 1/2 a green bell pepper, used a yellow onion instead of a white onion and used plain pork rind crumbs over the panko bread crumbs. I will make this over and over again. Thank you for the recipe.
I’m so happy to hear that you loved them, Carrie! Enjoy! 😀
These are the absolute best black bean burgers. The trick of shaping them with a tumbler or water glass made them come out perfectly sized and shaped.
This is an easy and tasty patty. We were very careful to press out the extra moisture and used a flax egg. Even though it was lovely as a patty to eat, as a burger we found it mushy. Next time we’ll add some roasted chopped walnuts or steamed freekeh for bite.
Omgosh these were so good!!! Definitely a recipe I’ll be keeping and using often.
So happy you loved it! 🙂
Made these last night for dinner and they were awesome!
They go together quickly, just like you say in the recipe. The recipe made 6 patties, enough to freeze and have another day. Could I give this 10 stars?!?
I’m so happy you loved the recipe!! Happy eating! 😀
Why is the sodium so high? Recipe says only 1/4 tsp.
The panko breadcrumbs and beans both contain sodium as well (although you could buy reduced-sodium versions of them!)
Love these black bean burgers! Make a batch to freeze and keep on hand for a quick dinner. I added cayenne pepper for a bit of a zing.
So glad it hit the spot, thanks for sharing!
Loved this recipe! It’s going to be my go to bean burger recipe every time. Thanks for sharing! It’s easy and delicious!
Nothing better than hearing this, thank you!
Hi.i find the taste of green pepper off putting. Can I use a different veggie in place? Or do the burgers not have a green pepper flavor.
Totally get that—green pepper can be strong! You can swap it with red or yellow bell pepper, or even grated carrot or zucchini for a milder flavor. The burgers will still hold together great without the green pepper taste!