Black Bean Burgers
These Black Bean Burgers are equally delicious for vegetarians and non-vegetarians alike. Hearty and simple to prepare, the patties have bold flavor and a great texture. They only take 20 minutes to make, and hold together well while cooking!
Even though a black bean burger is typically thought of as a vegetarian substitute for beef, I find it to be gloriously delicious in its own right, and I say this as someone who eats meat. Homemade burgers are a staple in my kitchen, but I get cravings for these too, 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.
In this recipe, I spice the black beans with ingredients like garlic powder, onion powder, ground 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 ground cayenne pepper or ground chipotle, or you can make it smoky by swapping in some smoked paprika. The options are endless!
The nice bonus about these black 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.
Tips for Best Results
Mash well, but not too well – Kind of like a Guacamole, for superior texture, I recommend mashing the black beans enough that there’s a smoothness there, but also keeping little flecks of unmashed black beans for bits of texture.
Use fine bread crumbs – Most of the time I prefer Japanese style “panko” breadcrumbs (like in Chicken Milanese and Oven “Fried” Chicken), but I actually think traditional finer breadcrumbs blend in better here.
Rinse the black beans – I recommend rinsing the liquid off the beans before mashing, for a superior texture and flavor.
Step by Step Overview:
To get started, rinse two cans of black beans, then mash them up well with a fork, but leaving some small bits unmashed:
Add dry bread crumbs, paprika, ground cumin, garlic powder, onion powder, and an egg:
Mix and form into four patties. You can decide how thick or thin you like them. I prefer about 1/2″ thick, but the choice is truly yours.
Griddle the black bean burger patties for 5 minutes on each side.
You can certainly cook them in a skillet on the stove, but I like to use an actual griddle (this is the one I use). I love that it’s a big flat surface that I can toast the buns on too!
Cook until the patties are golden on both sides:
This develops and enhances the flavor, and makes sure that the egg inside is also cooked.
How to Serve
A proper black bean burger should definitely have some good fixings! If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor. I also like to add a slice of monterey jack cheese, a piece of lettuce, and sliced tomato. Place it on a potato bun, homemade Whole Wheat Hamburger Buns, or buns made from homemade Brioche. 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 after that if you want to see how the burgers are made. Enjoy!
Recipe FAQ and Tips
Keep in an airtight container in the fridge for up to 5 days.
Yes, they freeze very well! Keep in an airtight container in the freezer for up to 3 months. I recommend placing pieces of parchment paper or wax paper in between the bean patties if you plan to stack them. That way they won’t stick together once frozen. To thaw, leave in the fridge overnight.
I prefer to reheat in a nonstick skillet over medium heat for a few minutes on each side, until warmed through. The microwave can also work. Try 80% power at 30-second intervals, until warmed through.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Black Bean Burgers
Ingredients
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
Side Dish Ideas for Pairing:
Instructions
- 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!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Black Bean Burgers”
These were really good and not at all dried out. I chose the oven method and baked at 375 for 20 minutes flipping halfway through. I refrigerated the mixture for about two hours before forming patties and I think that helped keep them together. Definitely a keeper!
Can these be frozen?
Can I freeze this mixture in advance of making more Patty’s
Good use of spices, many recipes use too much cumin. I made it much more savory by sautéing onion, pepper and baby Bella mushrooms. Sautéing eliminates moisture and concentrates flavor. At the end, add a few dashes of soy sauce, wosteschire sauce, and table spoon of tomato paste. They all add savory flavor. Blend the saute in a food processor then mix with the black beans.
These look amazing! Can’t wait to try this. Was floored by the calories, but realized you added the bun, cheese and condiments. I use a toasted English muffin and white American cheese to cut back a bit. Your burger is really only 267 calories, and the portion is generous! Yummy!