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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.

A plate of five cooked veggie burger patties on a white plate, surrounded by sliced vegetables, fries, a burger bun, and lettuce, on a green checkered tablecloth.
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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.

A woman in a kitchen holds a black bean burger with lettuce, tomato, pickles, and sauce, smiling at the camera.
What do you get when you cross a food scientist and nutritionist with a burger lover?
A hand holds a cheeseburger with two beef patties, melted cheese, pickles, lettuce, tomato, and sauce in a glossy bun—perfect for anyone who loves classic burgers or craves black bean burgers as an alternative.
…the perfect black bean burger! Chewy, full or flavor, doesn’t fall apart 🙌

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

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A close-up of a sliced veggie burger with lettuce, tomato, sauce, and a thick plant-based patty in a soft bun, resting on a wooden surface.

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!
Ingredients for black bean burgers arranged on a table: black beans, sliced bell pepper, onion, breadcrumbs, egg, garlic, spices, and salt and pepper sit ready on a green checkered cloth.

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.

A plate with a burger on a bun, lettuce, and a side of fries, with sliced tomatoes, onions, and a small bowl of sauce nearby.

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.
A white bowl filled with a mixture of chopped black beans and grains sits on a green and white checkered tablecloth, with a metal measuring cup inside the bowl.
A baking tray lined with parchment paper holds seven baked black bean and oat patties, arranged in a slightly overlapping pattern.

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!
A veggie burger with lettuce in a bun served on a plate with potato wedges, on a green and white checkered tablecloth.
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30-Minute Black Bean Burgers (No Oats!)

4.92 from 36 ratings
By: Sarah Bond
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 5 burgers
This Black Bean Burger recipe has a handful of ingredients and takes 30 minutes. Prep in advance + option to cook on stove, oven, or grill!

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
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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.
    Black beans spread out on a paper towel atop a baking sheet, likely being dried or drained; a green and white checkered cloth is partially visible underneath.
  • 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.
    A metal strainer containing finely chopped green vegetables and a spoon rests on a glass bowl, placed on a green and white checkered tablecloth.
  • 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.
    A food processor bowl containing black beans, diced vegetables, and various spices sits on a green and white checkered tablecloth.
  • 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.
    A metal mixing bowl with beaten eggs, breadcrumbs, and ground meat mixture, with a spoon, on a green and white checkered tablecloth.
  • Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties.
    A baking tray lined with parchment paper holds seven baked black bean and oat patties, arranged in a slightly overlapping pattern.
  • 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.
    Three cooked black bean veggie burgers in a cast iron skillet on a green and white checkered tablecloth.
  • Serve on a burger bun with your favorite burger toppings, like cheese, lettuce, tomato, and red onion!
    A plate with a veggie burger on a bun with lettuce and a serving of potato fries, next to a bowl of fries, dipping sauce, and a red striped napkin on a checkered tablecloth.

Notes

Storage: The black bean mixture can be made 24 hours in advance, making it great for party prep. Otherwise, the cooked burgers will last for 5 days in the fridge or can be frozen for up to 3 months.
To freeze homemade black bean burgers, either cooked or uncooked, layer the burgers with parchment paper in between to prevent sticking, and store them in a freezer-safe bag or an airtight container. Label with the date; they’ll keep for up to 3 months. 
To thaw frozen black bean burgers, transfer them from the freezer to the refrigerator and let them thaw overnight. This slow thawing process ensures the burgers maintain their texture and doneness. If you’re in a hurry, you can also thaw them in the microwave using the defrost setting, but be cautious as this method can cause uneven thawing. Once thawed, cook or reheat the burgers as you normally would.
What is the best binder for black bean burgers? The beans, eggs, and bread crumbs all work as great binders for black bean burgers. They each serve different purposes so you will need all three for this recipe.
Why are my black beans mushy? If you don’t use enough bread crumbs, the burgers will be mushy. Also, not drying out your beans beforehand will leave too much moisture also resulting in a mushy burger.
Can I make these burgers vegan? You can try using a flax egg in place of an egg. If you try this, let us know how it goes!

Nutrition

Serving: 1black bean burger patty | Calories: 265kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 360mg | Potassium: 690mg | Fiber: 11g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3.8mg

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!

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4.92 from 36 votes (1 rating without comment)

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100 Comments

  1. Naomi says:

    If I do use dried beans instead of canned (only because I have a lot of dried black beans on hand and it’s easy for me to prepare them overnight in a slow cooker), how much should I use for this recipe?

    Reply
    1. Sarah Bond says:

      1 can of beans is equal to 1.5 cups cooked beans 🙂 Enjoy!

  2. Grace says:

    5 stars
    In the process of making this recipe for the 3rd time! Delicious, takes me 10 min to prep, and I always have the ingredients on hand. I appreciate that I can bake the burgers (less mess) and refrigerate patties that I do not want to cook yet.

    Reply
    1. The Live Eat Learn Team says:

      Nothing better than hearing this, thank you Grace!

  3. lena bjorner-janes says:

    5 stars
    I made these and they tasted good but fell apart in the frying pan. Maybe I cooked it too long or I squeezed too much liquid out maybe?

    Reply
    1. Sarah Bond says:

      It’s really helpful to let the dough rest before shaping and cooking! And then just treat them gently until they’re cooked, trying not to move or flip them too much 🙂

  4. Treeva says:

    What if I’ve not a food processor… will this recipe still work?

    Reply
    1. Sarah Bond says:

      You can finely chop everything to create the dough. It’ll just take a little more manual work!

  5. Cassondra says:

    5 stars
    Recipe looks great! I will definitely make this in the future. Thanks!
    Just a heads up, you might want to double check the nutritional info. It looks like it’s calculated assuming the recipe makes 3 burgers not 5, as stated in the recipe.

    Reply
    1. Sarah Bond says:

      Thanks so much for pointing that out, Cassondra!

  6. Becky Gray says:

    3 stars
    I thought this burger was ok. I didn’t have smoked paprika-just regular. I wonder if that would have made a big difference with flavor. I used egg replacer as well since I’m Vegan but feel like it was missing something….but I’m not sure what.

    Reply
  7. Kathy says:

    5 stars
    Best bean burgers I have ever made, seriously!

    Reply
    1. Sarah Bond says:

      This made my day! Happy eating, Kathy!

  8. Michael says:

    It seems like this would also make a good veggie Loaf, what is your opinion Sarah?

    Thank you and have a Blessed day

    “The pivotal hour of my life came, and I surrendered all”.

    Reply
    1. Sarah Bond says:

      I haven’t tested this as a veggie loaf but I would love to hear how it goes if you try it out!

  9. Margie Gelsleichter says:

    Delicious
    I’m a vegan so I swapped out the egg (per your suggestion) thank you and they turned out great. I haven’t found a veggie burger that turns out delicious but yours did. It’s a keeper.

    Reply
    1. The Live Eat Learn Team says:

      Nothing better than hearing this, thank you Margie!

  10. GILBERT says:

    In your video and the pic of completed burger, there is a sauce. What did you use?

    Reply
    1. Sarah Bond says:

      That’s just a quick mix of one part ketchup and one part mayo!