The better way to satisfy your burger cravings!
Want a burger that tastes great and fills you up without the guilt or the meat? You’re not the only one. These black bean burgers are going to be your new favorite meal, whether you’re a full-time vegetarian, trying to eat less meat, or just want a tasty, protein-rich dinner that won’t make you feel heavy.
The best part is that you can make these burgers in just 30 minutes, from the pantry to the table. You don’t need a food processor. No weird things that you’ll never use again. Plain, healthy foods that you really want to eat.
What makes this recipe a good choice for people who want to be healthy?
– Ingredients that are easy to find and that you probably already have in your kitchen
– You don’t need a food processor; all you need is a bowl and a fork.
– Freezer-friendly so you can make meals fast
– Kids love the taste (yes, really!).
– Each burger has 11 grams of protein from plants.
These black bean burgers are perfect for a cookout or a weeknight dinner for one. They taste good, feel good in your mouth, and are good for you. Let’s make some really good burgers!
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What Makes This Black Bean Burger Recipe Work
To be honest, the first few times I tried to make black bean burgers at home, they were awful. Patties that were soft and fell apart as soon as they hit the pan. It tasted like beans and was bland, so it needed a lot of condiments. Sad, gray hockey pucks that didn’t look like the ones in the Pinterest pictures I was trying to copy.
But I was determined. I didn’t want to settle for bad veggie patties because I wanted to eat more plant-based meals without losing the taste of a good burger. So I gave it a shot. And gave it a shot. And tried again.
The big news is that the key to making perfect black bean burgers isn’t what you add, but how you do it. The burgers are either good or bad depending on how well they hold together and how moist they are.
After making dozens of batches (my family was very patient), I finally got it right. These burgers don’t fall apart, have a nice crispy crust, and taste like something you’d order at a restaurant, not like sad diet food.
What makes these burgers different?
The partial mash method: We don’t fully puree the beans, which makes them feel like paste. Instead, we mash about three-quarters of them and leave the rest whole. This gives you the binding power you need while keeping the burger’s satisfying, hearty texture.
Aromatics sautéed: When you cook raw onions and garlic, they can release moisture and taste very strong. Sautéing them first gets rid of extra water, makes them taste sweeter, and gives them a depth that makes them taste like they simmered for hours.
The right amount of breadcrumbs: If you use too many, your burger will taste like cardboard. If there aren’t enough, it falls apart. This recipe makes patties that stay together on the grill and are soft and juicy on the inside.
I know you’ll love these burgers because thousands of other people have made them and loved them.
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What You Need
Use only simple, healthy ingredients for the best taste!
Main Ingredients:
– 2 cans of black beans (15 oz each), rinsed and drained
– 1/2 cup of breadcrumbs, which can be regular, panko, or gluten-free
– One big egg (or a flax egg for vegans—see notes)
Things That Give Food Flavor:
– ½ cup of finely chopped onion (about half of a medium onion)
– Three cloves of garlic, cut up
— 1 teaspoon of ground cumin
– 1 tsp of smoked paprika
– 1/2 teaspoon of chili powder
– ½ teaspoon of salt
– 1/4 teaspoon of black pepper
Binders and Umami Boosters:
– Two tablespoons of tomato paste
– 1 tablespoon of tamari or soy sauce (use tamari if you can’t eat gluten)
– ¼ cup of chopped fresh cilantro (optional but very good)
To Cook:
– 2 tablespoons of olive oil or avocado oil, divided
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What You Will Need
Just simple tools, no fancy gadgets!
Important:
– A big bowl to mix in
– A potato masher or a fork
– A large frying pan or grill pan
– A spatula
– Measuring cups and spoons
Not necessary, but helpful:
– A burger press or a lid for a jar (to make patties that are perfectly round)
– Parchment paper (if you want to bake)
– Paper towels (to dry the beans)
You don’t need a food processor! You don’t need many tools to make these burgers.
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Notes on Ingredients and Easy Swaps
Alternatives to Eggs (Vegan Options):
– Flax egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for five minutes until it turns into a gel.
– Chia egg: The same amount as a flax egg
– Aquafaba: This is the liquid from a can of chickpeas, which is about 3 tablespoons.
All of them work just as well as binders, so choose the one you like!
Other Choices for Breadcrumbs:
– Rolled oats (blend them in a blender to make them finer)
– Panko breadcrumbs (makes the texture lighter)
– Almond flour (use 1/3 cup instead of 1/2 cup)
– Crushed tortilla chips to add more flavor!
– Gluten-free breadcrumbs for a version that people with celiac disease can eat
Different Kinds of Beans:
– Pinto beans taste great and have a hint of earthiness.
– Kidney beans are firmer and stick together better.
– A mix of beans makes things more fun.
Why Canned Beans Are Better: Canned beans are better than dried beans for this recipe! They always have the same amount of moisture and the right texture for mashing. Just make sure to wash and dry them well.
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Step-by-Step Instructions
Follow these steps to make the best black bean burgers every time.
Step 1: Prepare your black beans.
Wash and drain both cans of black beans well. Mix them together in a big bowl.
With a fork or potato masher, mash about three-quarters of the beans, leaving about a quarter of them whole. You want a mixture that has both paste-like parts to hold things together and pieces of beans that you can see to give it texture.
Why This Matters: Partially mashed beans have the right amount of binding power and texture. They keep things together without getting too soft. This is the secret to making black bean burgers that taste good.
Pro Tip: If your beans are too wet, spread them out on a clean kitchen towel or baking sheet for five minutes to let them dry. The most common reason black bean burgers fall apart is that they are too wet.
Step 2: Cook the spices in a pan.
Put a tablespoon of olive oil in a frying pan and heat it over medium heat. Add the chopped onion and cook it for 3 to 4 minutes, or until it is soft and a little bit golden. Add the minced garlic and cook for 30 more seconds, or until it smells good.
Let the spices cool for 2 to 3 minutes after you take them off the heat. Then add them to the beans.
This is important because cooking onions and garlic in a pan takes away their strong, raw taste and brings out their natural sweetness. The egg won’t cook if you cool everything down first.
Helpful Hint: You can do this step up to two days ahead of time! When you’re ready, put the sautéed aromatics in the fridge and then put them all together.
Step 3: Mix the burger base
Add the cooled aromatics to the mashed beans along with the egg, breadcrumbs, tomato paste, soy sauce, cumin, smoked paprika, chili powder, salt, pepper, and cilantro (if using).
Mix everything together with clean hands or a strong spoon for about 30 seconds, or until it is well mixed but not too much. The mixture should be moldable but not too sticky.
Why This Matters: If you mix the burgers too much, they will get too thick and tough. If you mix the dough too much, it can get rubbery because the breadcrumbs let out too much gluten.
Tip: To make it easier to shape, put the mixture in the fridge for 15 minutes. This isn’t necessary, but it’s a good idea for beginners. A chilled mixture holds together much better when you make patties.
Step 4: Make the best patties
If you want big burgers, divide the mixture into four equal parts. If you want smaller patties, cut it into six pieces.
Wet your hands a little bit to keep the pieces from sticking together. Then, shape each piece into a patty that is about 3/4 inch thick. Put a small dent in the middle of each patty with your thumb.
The patties should be a little wider than the buns. These won’t shrink when they cook, unlike beef burgers.
Why This Matters: The center indent stops the “burger bulge,” which is when the patties get bigger in the middle while they cook. Everything cooks evenly when it is the same thickness.
Pro Tip: Use a burger press or a jar lid to make patties that are always the same size and shape. Put plastic wrap on the lid, add the mixture, and press down to make shapes that look like they came from a restaurant every time.
Step 5: Get the cooking just right.
Pan-Frying Method (Best for Getting a Good Crust):
Put the last tablespoon of oil in a big skillet and heat it over medium heat. Carefully add the patties once the oil starts to shimmer, making sure there is room between each one.
Don’t touch them while they cook for 4 to 5 minutes on the first side. Don’t flip it too soon; you want the crust to be golden brown. When the edges start to set and the bottom is a deep golden color, carefully flip the food with a spatula.
Cook the other side for 4 to 5 minutes more, or until both sides are golden and crispy.
How to bake:
Turn the oven up to 375°F. Place parchment paper on a baking sheet. Put the patties on the sheet and brush oil on both sides.
Bake for 25 to 30 minutes, turning the food over halfway through, until it is golden brown and feels firm when you touch it.
How to Use a Grill:
Before grilling, put the patties in the fridge for at least 30 minutes. This is very important for a successful grill! Put a lot of oil on the grill bars. Cook them on medium-high heat for 4 to 5 minutes on each side without moving them. Use a big, strong spatula to turn it over.
Why This Matters: The outside gets crispy, and the inside stays moist and tasty when it’s hot. How patient you are while cooking is what makes the difference between great black bean burgers and crumbly failures. You have to wait for the crust to form before you can flip it.
Pro Tip: To make the patties even crispier, brush oil on both sides of them before cooking.
Step 6: Serve it all together.
Before putting the burgers together, let them sit for two minutes after they are done cooking. This will make them a little harder and easier to hold.
To make your buns crunchier, toast them first. Then make the best burger!
Toppings that are good to use:
– Whole wheat or brioche buns that have been lightly toasted
– Guacamole or sliced avocado
– Slices of fresh lettuce and ripe tomato
– Thin slices of red onion
– Chipotle mayo or spicy sriracha sauce
– Pickles for a sour, crunchy taste
– Cheese with pepper jack (melt it on the patty for the last minute of cooking)
Why This Matters: Letting the burger rest lets the inside set, which means it won’t fall apart when you pick it up. It’s worth it to wait those two minutes!
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Tips for Making the Best Black Bean Burgers
Moisture is Key: The burgers will fall apart if the beans are wet. Always drain, rinse, and pat your beans dry before mashing them.
Don’t Skip the Chill: If you have time, putting the patties in the fridge for 15 to 30 minutes makes them much easier to cook with.
Let That Crust Form: The most common mistake people make is to flip it too soon. Don’t touch that burger until the edges are golden brown!
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How to Store and Make Meals
Refrigerating: Store cooked burgers in a container that doesn’t let air in for 4 to 5 days. They help you get ready for meals!
How to Freeze Uncooked Patties: Shape the patties, place them on a baking sheet lined with parchment paper, and freeze them for an hour or until they are solid. Stack the patties with parchment paper between each one. After that, put them in a bag for the freezer for up to three months.
Cooking from Frozen: When frying in a pan, add 2 to 3 minutes to each side. When baking, set the oven to 375°F and let it bake for 20 to 25 minutes.
Reheating: You can put cooked burgers in a 350°F oven for 10 to 15 minutes, or you can heat them in a skillet over medium heat for 3 to 4 minutes on each side.
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## Different Delicious Choices
Southwest Style: Add ½ cup of corn kernels, diced jalapeño, and a squeeze of lime juice.
Mediterranean Twist: Instead of parsley, use cilantro and add 2 tablespoons of crumbled feta and 2 tablespoons of chopped sun-dried tomatoes. Use oregano instead of cumin.
Asian-Inspired: Instead of some of the olive oil, add 1 tablespoon of sesame oil, 1 teaspoon of fresh grated ginger, and some green onions. Add sriracha mayo on top.
Extra Spicy: Use twice as much chili powder and 1/4 teaspoon of cayenne pepper. Then add the diced pickled jalapeños.
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Nutrition Facts
For each burger (makes four big patties):
– About 220 calories
– 11 grams of protein
– 9 grams of fiber
– 8 grams of fat
– 28 grams of carbs
– 420mg of salt
Health Benefits:
– High in plant-based protein to keep your muscles healthy and make you feel full
– A lot of fiber that helps keep your blood sugar stable and your digestion healthy
– High in folate and iron, which are important for cell health and energy
– Less saturated fat than regular beef burgers
– No cholesterol for a heart-healthy diet
– Beans and spices are good for your health because they have antioxidants in them.
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Questions That People Ask a Lot
Why do my black bean burgers fall apart?
Too much moisture (make sure the beans are well-drained and patted dry), not enough binder (if the mixture seems wet, add extra breadcrumbs one tablespoon at a time), flipping too soon (wait for a golden crust to form, which takes about 4–5 minutes), or the mixture wasn’t chilled (putting it in the fridge for 15 minutes helps a lot). Your burgers will stay together perfectly if you fix these things!
Is it possible to make these burgers without eggs?
Yes, of course! You can use a flax egg (1 tablespoon of ground flaxseed and 3 tablespoons of water; let it sit for 5 minutes), a chia egg (the same amount), or 3 tablespoons of aquafaba (the liquid from chickpeas). They all work equally well as binders, and the texture is almost the same in the end.
How do I know when the black bean burgers are done?
Check to see if the outside is crispy and golden brown and if the patty feels firm when you press it lightly (it should bounce back a little). The inside should be 160°F if you’re using eggs. Unlike meat burgers, these don’t have to be cooked to a certain level of doneness. Instead, pay attention to the texture and temperature.
Will I be able to grill these burgers?
Yes! If you want to grill well, you should chill the patties for at least 30 minutes before grilling. You should also oil the grill grates well, use medium-high heat (not too hot), don’t move them for 4–5 minutes, and flip them with a wide, sturdy spatula. A grill basket will keep them from falling through the grates if you’re worried about that.
What is the best way to freeze black bean burgers?
The best way to do it is to shape the patties, freeze them for an hour on a baking sheet until they are solid, then put them in a freezer bag with parchment paper between each patty. You can freeze them for up to three months and then cook them right from frozen (just add a few minutes to the cooking time).
**What can I use in place of bread crumbs?
You can also use crushed crackers, crushed tortilla chips, or panko (which makes the texture lighter). Use ⅓ cup of almond flour instead of ½ cup. Each one has a slightly different texture, so try them all and see which one you like best!
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Final Thoughts
These Quick Vegetarian Black Bean Burgers from Scratch show that eating plants can be tasty, filling, and easy, even when you’re busy on weeknights. You can make burgers that taste just as good as those at a restaurant in just 30 minutes with things you probably already have in your kitchen.
These burgers are really hard to resist because they have smoky spices, savory umami from the soy sauce and tomato paste, and the perfect texture: crispy on the outside and soft on the inside. They’re not a “health food” or a compromise; they’re just really good food that happens to be better for you and the planet.
If you make a double batch and freeze the extras, you can always have a filling, protein-rich meal ready when you want a burger.
Your body and taste buds will be happy!
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Do you like proteins that come from plants? Check out our collection of healthy vegetarian recipes that taste great and are quick weeknight dinners.
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