Easy Black Bean Burgers

Black Bean Burgers are hearty, flavorful. These homemade veggie burgers are packed with protein, perfectly spiced, and they actually hold together when you cook them. With simple pantry ingredients like canned black beans, bell pepper, and warm spices, plus a secret trick to keep them firm, you’ll have delicious burgers ready in under an hour.

Love More Burgers? Try My White Cheddar Spinach Chicken Burgers or this Ground Turkey Burgers next.

Why You’ll Love This Recipe

Hearty, savory, and full of satisfying texture, these Black Bean Burgers are a delicious plant-based alternative to a classic favorite. Made with seasoned black beans and simple pantry ingredients, they’re crisp on the outside and tender on the inside. Easy to make and endlessly customizable with your favorite toppings, they’re perfect for weeknight dinners, meal prep, or casual gatherings.

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Ingredient List

For the Burgers:

• 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
• 1 tablespoon extra virgin olive oil
• ¾ cup finely chopped bell pepper (about ½ pepper – any color works!)
• 1 cup finely chopped yellow onion (about ½ large onion)
• 3 garlic cloves, minced
• 1½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ½ cup breadcrumbs or oat flour
• ½ cup feta cheese (optional, but SO good)
• 2 large eggs
• 1 tablespoon Worcestershire-style sauce
• 2 tablespoons ketchup, mayo, or BBQ sauce (your choice!)
• Salt and black pepper, to taste

For Serving:

• Burger buns (regular or gluten-free)
• Lettuce, tomato, avocado, cheese, pickles
• Your favorite burger sauces

Friendly Notes:

• Use gluten-free breadcrumbs or certified gluten-free oat flour if you need these to be gluten-free
• Skip the feta and eggs for a vegan version (see my vegan variation below!)
• Any color bell pepper works – I love red for extra sweetness

Why These Ingredients Work

Black beans are the star here – they’re loaded with protein and fiber, and they mash beautifully while still keeping some texture. The breadcrumbs or oat flour are your binding agents, soaking up excess moisture and helping everything stick together. This is crucial!

Sautéed vegetables (bell pepper, onion, garlic) add moisture and flavor without making the burgers soggy – the cooking process removes extra water. The spice blend (cumin, chili powder, smoked paprika) gives these burgers that warm, slightly smoky flavor that makes them taste like they came off a summer grill.

Feta cheese adds creaminess and a tangy punch, while eggs act as a binder (though you can skip both for vegan burgers). Worcestershire sauce adds umami depth, and your choice of ketchup, mayo, or BBQ sauce brings moisture and an extra flavor boost.

Essential Tools and Equipment

• Large baking sheet
• Parchment paper
• Large skillet or frying pan
• Large mixing bowl or food processor
• Potato masher or fork
• Measuring cups and spoons
• Grill or oven (depending on cooking method)

How To Make Black Bean Burgers

Step 1: Dry Out the Beans

Preheat your oven to 350°F. Spread the drained and rinsed black beans on a parchment-lined baking sheet in a single layer. Pat them dry with paper towels, then bake for 10 minutes. This step is THE SECRET to burgers that hold together! Removing that excess moisture means your patties won’t be mushy.

Step 2: Sauté the Vegetables

While the beans are drying, heat the olive oil in a large skillet over medium heat. Add the chopped bell pepper and onion, and cook for about 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly. Your kitchen is going to smell AMAZING right now!

Step 3: Mix the Burger Base

In a large bowl (or food processor if you prefer), combine the sautéed vegetables with the cumin, chili powder, garlic powder, smoked paprika, breadcrumbs (or oat flour), feta cheese (if using), eggs, Worcestershire sauce, and your choice of ketchup, mayo, or BBQ sauce. Season generously with salt and pepper – I use about ½ teaspoon of each.

Step 4: Add and Mash the Beans

Add the dried black beans to your mixture. Here’s where the magic happens! Using a potato masher or fork, gently mash everything together. You want about half the beans mashed and half left chunky for the best texture. Don’t over-mash or you’ll end up with bean paste (trust me, you don’t want that). The mixture should be thick and hold together when pressed.

Step 5: Shape the Patties

Divide the mixture into 6-7 equal portions. With slightly damp hands (this prevents sticking!), shape each portion into a patty about ¾-inch thick. Make them slightly wider than your buns since they won’t shrink much during cooking.

Step 6: Cook Your Burgers

To Bake: Preheat oven to 375°F. Place patties on a parchment-lined baking sheet and bake for 10 minutes, flip carefully, then bake another 10 minutes until firm and lightly crispy on the edges.

To Grill: Preheat grill to medium-high. Brush grates with oil. Grill patties for 5-6 minutes per side until heated through with nice grill marks. Use a wide spatula and be gentle when flipping!

To Pan-Fry: Heat a little oil in a skillet over medium heat. Cook patties 4-5 minutes per side until golden and crispy.

You Must Know

The beans MUST be dried out before mixing! I cannot stress this enough. That 10-minute baking step is what transforms these from falling-apart disasters into perfectly firm patties. Don’t skip it!

Also, let your sautéed vegetables cool for a few minutes before mixing. If they’re too hot, they can start cooking the eggs prematurely and make the mixture weird.

Personal Secret: I always make a tiny test patty and cook it first. This lets me taste and adjust the seasoning before shaping all the burgers.

Pro Tips & Cooking Hacks

• Freeze before cooking for even firmer burgers! Shape the patties, place them on a baking sheet, freeze for 30 minutes, then cook. They’ll hold together like a dream.
• Don’t overwork the mixture – you want some texture, not baby food. Mash gently!
• Make them smaller if you’re meal-prepping for salads – mini burger patties are perfect for topping grain bowls.
• Use a burger press if you have one for perfectly uniform patties every time.
• Common mistake: Making the patties too thick. Keep them around ¾-inch for even cooking.

Flavor Variations & Suggestions

Southwest Style: Add ½ cup corn, diced jalapeños, and swap feta for pepper jack cheese. Use BBQ sauce as your condiment base.

Mediterranean Twist: Add sun-dried tomatoes, kalamata olives, and extra feta. Serve on pita with tzatziki!

Spicy Version: Double the chili powder, add cayenne pepper, and mix in diced chipotle peppers in adobo sauce.

Italian-Inspired: Use Italian breadcrumbs, add dried oregano and basil, swap feta for mozzarella, and use marinara sauce instead of ketchup.

Vegan Option: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). Omit feta or use vegan feta. Use vegan Worcestershire sauce.

Make-Ahead Options

These are PERFECT for meal prep! You can make the entire mixture up to 24 hours ahead and store it covered in the fridge. Just shape and cook when you’re ready.

Freezing Uncooked Patties: Shape the patties and place them on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer bag with parchment paper between each patty. They’ll keep for 3 months! Cook straight from frozen, adding 5-7 extra minutes to the cooking time.

Freezing Cooked Patties: Let cooked burgers cool completely, then freeze the same way. Reheat in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes.

Recipe Notes & Baker’s Tips

• Bean texture matters: Make sure you pat those beans REALLY dry with paper towels before baking them. Excess moisture is the enemy!
• Finely chop your veggies: Big chunks of onion or pepper can make the patties fall apart. Take the extra minute to chop everything small.
• The mixture should be moldable: If it seems too wet, add more breadcrumbs. Too dry? Add a splash of water or another tablespoon of your chosen condiment.
• Room temperature ingredients work best: Take your eggs out of the fridge 20 minutes before starting.

Serving Suggestions

I love these burgers piled high on a toasted brioche bun with all the fixings – crispy lettuce, juicy tomato slices, creamy avocado, a slice of sharp cheddar, and a generous spread of chipotle mayo. HEAVEN!

But honestly, they’re so versatile:

• Classic burger style: On buns with traditional toppings
• Lettuce wrap: For a low-carb option
• Burger bowl: Over quinoa or rice with roasted veggies
• Salad topper: Crumbled over a Southwest salad
• Wrap it up: In a tortilla with hummus and veggies

Perfect pairings: Sweet potato fries, crispy onion rings, coleslaw, or a simple side salad. And don’t forget the pickles!

How to Store Your Black Bean Burgers

Room Temperature: Don’t store these at room temp – they need to be refrigerated because of the eggs and vegetables.

Refrigerator: Store cooked burgers in an airtight container in the fridge for up to 4 days. Place parchment paper between patties so they don’t stick together.

Freezer: Both cooked and uncooked patties freeze beautifully for up to 3 months. Freeze on a baking sheet first, then transfer to a freezer bag with parchment between each one.

Reheating: From the fridge, reheat in a 350°F oven for 10 minutes, in a skillet over medium heat for 3-4 minutes per side, or in the microwave for 1-2 minutes. From frozen, add 5-10 extra minutes depending on your method.

Allergy Information

Contains: Eggs, dairy (if using feta), gluten (if using regular breadcrumbs), soy (in Worcestershire sauce)

Gluten-Free: Use certified gluten-free breadcrumbs or oat flour, and gluten-free Worcestershire sauce and burger buns.

Dairy-Free: Simply omit the feta cheese or use a dairy-free feta alternative.

Egg-Free/Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water). Omit feta or use vegan cheese. Use vegan Worcestershire sauce.

Nut-Free: This recipe is naturally nut-free!

Questions I Get Asked A Lot

Why are my black bean burgers falling apart?

The most common reason is too much moisture! Make sure you’re drying those beans in the oven first, and don’t skip patting them dry with paper towels. Also, let your sautéed veggies cool before mixing – excess steam adds moisture. If your mixture seems wet, add more breadcrumbs until it holds together when squeezed.

Can I make these without eggs?

Absolutely! Use flax eggs instead (2 tablespoons ground flaxseed mixed with 6 tablespoons water – let it sit for 5 minutes until gooey). They work just as well as a binder. You can also try chia eggs using the same ratio!

Do I have to bake the beans first?

YES! This is my secret weapon for burgers that hold together. Those 10 minutes in the oven remove excess moisture that would otherwise make your patties mushy and prone to falling apart. It’s worth the extra step, I promise!

Can I use a different type of bean?

You can, but black beans work best because of their texture and flavor. Pinto beans would be my second choice. I’d avoid kidney beans (too firm) or white beans (too soft and wet).

How do I keep them from sticking to the grill?

Make sure your grill grates are clean and well-oiled. I like to brush the grates with oil AND brush a little oil on the burgers themselves. Also, don’t flip them too early – let them cook for a full 5-6 minutes on the first side so they develop a crust that releases easily.

Can I cook these in an air fryer?

YES! Spray the air fryer basket with oil, place patties in a single layer, and cook at 375°F for 10 minutes, flip, then cook another 8-10 minutes until crispy and firm.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what toppings you used and how they turned out. Did you make them spicy? Go with the Mediterranean twist?