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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!
I can’t eat peppers 😔 What can I use as substitute please?
No worries! You can swap the peppers with grated carrot, zucchini (squeezed dry), or even mushrooms—anything with a bit of moisture and texture will work. Just keep the total volume about the same and you’re good to go!
Could this be used as vegetarian meatloaf?
I haven’t tested this one as a meatloaf so I can’t say for sure! I have a vegetarian meatloaf recipe here you might like though 🙂
Made these tonight and they were awesome. I halved the recipe as I was the only one eating and it still turned out great. I used my magic bullet to blend and I also used a flax egg. Both worked well!!
So glad it turned out well with the flax egg. Thanks for making it and sharing!
This black bean recipe states 2077 mg of sodium. Is that correct?
Oops that’s incorrect! Thanks for pointing that out, Harvey. It should be 207 mg.
Love this recipe! I tried it with the flax egg and it worked really well. The flavor is amazing and goes well with ketchup, mustard, mayo and pickles and normal burger toppings. I was surprised because cumin sounds more Mexican but it was delicious! Thanks for sharing 🙂
Happy you enjoyed it, thanks for cooking with us!
Oh my Lord these are delicious!!! Easy to make as well.
Thanks for the kind words, happy eating!
Hi, I don’t have a food processor. Can I mix these by hand?
That may work! You would just need to dice things up very finely (and maybe get out a potato masher for the beans).
This is my first veggie burger experience, and it was so good! I will say, I use non stick pans so I thought I wouldn’t need to use any grease. It didn’t crisp up, so even with non stick I’ll probably use just a little bit of oil next time to help with that. Other than, would totally recommend! I can’t wait for my daughter (new vegetarian) to give the final verdict.
You’re the best, thanks for the feedback!
Oh gosh Sarah … your recipes are always so amazing! These black bean burgers were nothing short of! I followed the recipe to the letter ! You are my favorite Veggie Chef!
Thanks so much for making my day with your comment!
My roommate and I really enjoyed the burgers 🍔. I served them with cheese 🧀, homemade guacamole 🥑, local grown tomatoes 🍅 and lettuce on a whole wheat 🌾 bun. Thanks 🙏 for sharing your recipe with us!
Big smiles over here, thanks for trying the burgers!