This post may contain affiliate links. Read our disclosure policy here.
All you have to do is combine everything in one bowl, and in minutes, you’ve got burgers you can grill or cook in a pan. Easy peasy.
Are Black Bean Burgers Healthy?
Compared to beef burgers, black bean burgers are much lower in fat, high in fiber, have low-glycemic carbohydrates, and contain no saturated fats or cholesterol, making them a delicious alternative. Check the recipe card for the nutritional information for this recipe.
They are most definitely a burger you can sink your teeth into without the guilt and because they’re full of flavor, you’ll actually enjoy them. Another healthy option is my turkey burger recipe.
Ingredients
Canned beans, plus some added fresh ingredients for flavor and crunch, are all it takes to make these easy veggie burgers. The measurements are at the end of the post, but first, check what you’ll need:
- Canned black beans: this recipe can also be made with white beans, kidney beans, or chickpeas.
- Seasonings: garlic powder, chili powder, cumin, ground paprika, and salt. You can also swap them for taco seasoning; or use Cajun seasoning or Blackened seasoning to make the burgers spicy.
- Cilantro: add it finely chopped for extra flavor.
- Bell pepper: adds flavor and texture.
- Onion or shallot: more tastiness!
- Grated carrot: a crunchy way to add more nutrition!
- Breadcrumbs: or use quick oats instead.
- Egg: to bind the ingredients.
What Does a Black Bean Burger Taste Like?
I’m not going to sit here and tell you they taste just like beef; they don’t. But that doesn’t mean these black bean veggie burgers aren’t a delicious and satisfying meal!
When you bite in, the burger is full of flavor from the seasonings and has a tender texture—not the least bit dry or mushy. Top it with your favorite fresh ingredients and dressings, and you won’t miss the beef.
This is one meatless dinner idea that my family enjoys and doesn’t complain about, just like the meals inside my 30-day Meatless Meal Plan created for meat-eater families like mine!
Making Black Bean Burgers
Not only are these delish, but they’re easy to prep ahead. Combine the ingredients in one bowl, shape the patties, and refrigerate until you’re ready to cook, ideally no more than 3 days. Here’s how to make these Black Bean Veggie Burgers:
- Mash the black beans
Once you’ve drained and rinsed the black beans from the can, transfer them to a large bowl and gently mash them with a fork or potato masher. Add the seasonings and cilantro, and stir to combine. - Combine
To the black beans, add peppers, bread crumbs, onions, carrots, and egg. - Shape
Stir to combine and use your hands to form 6 patties. - Cook
In a large greased pan, heat 1 tablespoon of oil over medium heat. Add the black bean patties 2 to 3 at a time and cook for 5 minutes before flipping and cooking an additional 5 minutes or until both sides are golden brown. I like to cook these on the stove-top, so the burger gets that nice, crispy outer texture. - Serve
Grab a hamburger bun, or your favorite burger toppings, and dress it how you like it!
First time making these? Watch how easy they are to make in this short video:
Find more delicious recipes using black beans here!
How to Keep Black Bean Burgers from Falling Apart
The starch in black beans is key to keeping veggie burgers from falling apart. This used to happen to me before I learned that the trick to prevent it is to mash the black beans in the bowl just enough to break them up, but keep in mind that you don’t want a black bean purée.
The egg and the breadcrumbs (or oats) also add structure to the burgers to get firm patties. Don’t omit them!
Preventing Mushy Veggie Burgers
Did you try those mushy veggie burgers that make you want to give up on meatless patties? I’ve been there. The way you mash the black beans will make the difference between a perfect veggie burger and one that is mushy or falls apart.
When you mash the beans too much, like a purée, they release water, yielding the mushy veggie burgers no one craves. So, just gently break the beans with a fork, and you’re way to go! If you’re reading this and didn’t watch the video, scroll up
This is another reason I mix the ingredients with a fork in a bowl instead of using the food processor: if the beans and veggies release too much water, the mixture will be soggy, and the burgers will be mushy.
How to Freeze Veggie Burgers
The recipe yields six patties, so if you have any leftovers, freeze them and reheat them later for an easy dinner or lunch!
I freeze these before cooking on a parchment paper-lined baking sheet and then transfer them to a zip bag.
Or you can freeze the veggie burgers fully cooked, once they’ve cooled down, and reheat them on the stove-top, toaster oven, or microwave. I prefer the stove-top it recreates that crispy edge and soft center!
Be sure to serve them with one of these tasty sides for burgers!
Simple Black Bean Veggie Burgers
Watch how it’s made:
Ingredients
- 2 15oz cans black beans, rinsed & drained
- 1 ¼ teaspoons garlic powder*
- 1 teaspoon chili powder*
- 1 teaspoon cumin*
- ½ teaspoon ground paprika*
- ½ teaspoon salt*
- ¼ bunch cilantro, finely chopped
- ½ bell pepper, finely chopped
- ¼ onion (or a medium shallot), finely chopped
- 1 large carrot, grated
- ½ cup breadcrumbs or quick oats
- 1 egg
Instructions
Make the burgers:
- In a large mixing bowl, gently mash the black beans with a fork or a potato masher. Add the seasonings and chopped cilantro and mix to distribute the seasonings well into the black bean mixture.
- Add the peppers, onion, carrot, bread crumbs, and egg to the bowl. Mix to combine. With your hands, form six round patties.
Cook:
- Heat a large non-stick or cast-iron skillet over medium heat. Once hot, add a little oil or spray. Place a few patties on the pan, space permitting, and cook for 5 minutes. Flip over and cook for an additional 5 minutes on the other side. Remove from the pan.
- Serve these black bean patties in a bun along with your burger add-ons like lettuce, tomato, and pickles.
Store:
- Leftover black bean burgers can be kept in the fridge for up to 4 days and frozen, in a freezer-safe bag, for up to 3 mon
Notes
- Make it easier and swap all the seasonings for 1 ½ tablespoons of taco seasoning instead.
- Make it spicy: swap the seasonings for 1 tablespoon Cajun seasoning or Blackened seasoning.
Tara says
Great meatless burger! this was so tasty!
Chelsea says
Oh my gosh, these are amazing! I am so happy I came across this recipe. Now, I finally have a delicious alternative to meat burgers! This definitely even tastes better than most red meat burgers I’ve had. I did add an extra egg to help keep the burgers from falling apart but it didn’t taste eggy or anything so it worked out. Thank you so much!
Eszter says
Oh my gosh, these are amazing! I am so happy I came across this recipe. Now, I finally have a delicious alternative to meat burgers! This definitely even tastes better than most red meat burgers I’ve had. I did add an extra egg to help keep the burgers from falling apart but it didn’t taste eggy or anything so it worked out. Thank you so much!
Samantha says
These are delicious and in my opinion tasted better than a beef burger. Boyfriend said his tasted like a burrito (probably because he dresses his differently than I do).
Turned out beautifully, my kids even liked it! Definitely cooking this again