This Black Bean Burger recipe is equally delicious for vegetarians and non-vegetarians alike! It’s hearty and simple to prepare, with bold flavor and a great texture.

Even though a black bean burger is typically thought of as a vegetarian substitute for beef, I find them to be gloriously delicious in their own right, and I say this as someone who eats meat.

Black Bean Burger - Served on a Wooden Board with Tomato and Lettuce

Homemade burgers are a staple in my kitchen, but these black bean burgers are just as much too.

I get cravings for each, and I think the key is to not think of it as a substitute to beef (unless you’re explicitly avoiding meat).

Rather, think of it as another delicious way to enjoy black beans.

I spice the beans with ingredients like garlic powder, onion powder, cumin, and paprika to keep it relatively simple, but feel free to play with it and add other spices.

You can make it spicy by adding cayenne or chipotle, or you can make it smoky by swapping in some smoked paprika. The options are endless!

Inside view of Halved Black Bean Burger Recipe with Lettuce and Tomato

The nice bonus about these bean burgers is that they hold up really nicely. There’s just enough bread crumb and egg to hold it all together, so they’re easy to flip on the griddle, but the black bean flavor is still the star.

How to Make a Black Bean Burger:

To get started, rinse two cans of black beans, then mash them up well with a fork:

Mashed Black Beans in a Bowl with Fork

Add bread crumbs, paprika, cumin, garlic powder, onion powder, and an egg:

Black Bean Burger Filling in a Bowl with Egg, Bread Crumbs, and Spices

Mix and form into four patties. Griddle them for 5 minutes on each side:

Black Bean Patties On a Griddle Cooking

You can cook them in a skillet on the stove if you don’t have a griddle (this is the one I use), but I love that it’s a big flat surface that I can toast the buns on too!

Burger Buns Added to the Same Griddle for toasting

You want the burgers to be golden on both sides:

Homemade Black Bean Burger Patties on The Griddle

Add a slice of monterey jack cheese and layer it on a potato bun with all the fixings! For me it’s mayonnaise, lettuce, and tomato.

Bean Burger - On a Wooden Board with Melted Cheese, Tomato, and Lettuce

If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

Add some homemade Steak Fries on the side, and you’ve got a great meal!

Below is the recipe, and there’s also a full video if you want to see how the burgers are made. Enjoy!

Black Bean Burger Served on a Wooden Board with Tomato and Lettuce

Black Bean Burgers

These Black Bean Burgers are delicious for vegetarians and non-vegetarians alike, and are easy to prepare.

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For the black bean burgers:

  • 30 ounces canned black beans* (2 15-ounce cans)
  • 1/2 cup dry breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1 egg
  • 4 slices Monterey Jack cheese
  • butter or oil for grilling
  • 4 hamburger buns toasted
  • mayonnaise
  • tomato slices
  • lettuce


  • Place the black beans on a flat surface and mash them well with a fork.
  • Place in a bowl and add the breadcrumbs, paprika, garlic powder, onion powder, cumin, and egg. Mix well.
  • Form the black bean mixture into four patties, then grill them on a buttered or oiled griddle (or in a skillet) over medium high heat for 4-5 minutes on each side, until golden brown.
  • Prepare the burgers as desired, with mayonnaise spread on the buns, and with lettuce, tomato, and melted cheese. Enjoy!


 *Buy the regular black beans, not low sodium. I intentionally don't add salt to the recipe, since the black beans in a can are usually seasoned.


Calories: 489kcal, Carbohydrates: 67g, Protein: 27g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 65mg, Sodium: 787mg, Fiber: 16g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated with photos, writing, and more tips in August 2018. Originally published August 2015.