Name: 30-Minute Black Bean Burgers (No Oats!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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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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.

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. — What do you get when you cross a food scientist and nutritionist with a burger lover?

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

Cook: 10

Total: 30

Servings: 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

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

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

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!

4.92 from 36 votes (1 rating without comment)