If you've ever made a veggie burger that completely fell apart on the grill, you know how frustrating that is. This black bean burger recipe is my go-to because it actually holds together and tastes amazing.
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These patties are hearty, full of protein, and seasoned just right with cumin, chili powder, and smoked paprika. Plus, you can make them ahead and keep extras in the freezer for easy dinners.
And if you love quick meatless meals, you might also want to try crispy chickpea patties for another simple weeknight option.
Why black bean burgers are the best
Black bean burgers aren't just tasty-they're budget-friendly, filling, and much lighter than a beef burger. My kids even ask for these, and that's saying something.
They're also super versatile. You can grill them in summer, pan-fry them on a busy weeknight, or even bake them straight in the oven.
Here's what I really love about them:
- Packed with plant-based protein and fiber
- Way less saturated fat than meat
- Freezer-friendly for meal prep
- Customizable with your favorite toppings
Ingredients you'll need
To make these black bean burgers, gather the following:
- 1 small yellow onion, peeled and quartered (or ½ large)
- 1 bell pepper, any color, seeds and ribs removed
- 2 cloves garlic
- 2 (14 oz.) cans black beans, drained and rinsed (about 3 cups cooked beans)
- 2 eggs (see vegan option in notes)
- 1 cup breadcrumbs (panko or regular), plus more if needed
- 2 tablespoons extra-virgin olive oil, plus more for searing
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- A few dashes hot sauce (optional, adjust to spice preference)
Kitchen tools you'll need
- Food processor
- Rimmed baking sheet with parchment paper
- Mixing bowl
- ½ cup or ⅓ cup measure for scooping patties
- Skillet (if searing after baking)
Step-by-step instructions
Step 1: Prep your oven and veggies
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Add onion, bell pepper, and garlic to the food processor. Pulse until finely minced.
Step 2: Make the base mixture
Add half the beans, eggs, breadcrumbs, olive oil, cumin, chili powder, smoked paprika, soy sauce, black pepper, and hot sauce to the processor. Pulse until combined but not completely smooth.
Step 3: Add more beans for texture
Add the remaining beans and pulse just a few times so some beans stay whole. This keeps the patties from being too mushy.
Step 4: Shape the patties
Scoop the mixture using a ½ cup measure (or ⅓ cup for smaller burgers). Gently form patties with your hands and place them directly on the baking sheet. The mixture will be wet, so once they're on the sheet, don't move them. If the mix feels too soft, refrigerate it for 20 minutes or add more breadcrumbs.
Step 5: Bake until set
Bake for 25-30 minutes, flipping once halfway if possible. The patties should feel firm and lightly crisped on the outside.
Step 6: Optional searing
For extra flavor, heat 2 tablespoons of olive oil in a skillet. Sear patties for 2-3 minutes per side until browned and crispy. This is when you can add a slice of cheese on top if you'd like.
Step 7: Serve and enjoy
Build your burger with a bun, mayo, hot sauce, arugula, sliced red onion, and tomato. Or go simple with lettuce and avocado. They're delicious either way.
Storage tips
- Refrigerator: keep cooked patties in an airtight container up to 4 days.
- Freezer: freeze uncooked patties between parchment layers in a sealed bag or container for up to 3 months. Cook straight from frozen, just add a few minutes.
Top tips for success
- Dry your beans really well before starting-too much liquid makes soggy burgers
- chill the patties for 20-30 minutes before baking if they're hard to shape
- Add extra breadcrumbs if the mixture feels loose
- Make them smaller (sliders!) for kids or parties
FAQs
Yes, they're packed with plant-based protein, fiber, and way less saturated fat than beef.
Absolutely-just swap the breadcrumbs for certified gluten-free ones or use ground oats.
Drain and dry beans well, add a good binder (egg or flax egg), and chill patties before baking or grilling.
Yes, they freeze really well. Place between parchment paper and keep in an airtight container for up to 3 months.
Recipes you may like
📖 Recipe
Black Bean Burger Recipe - Perfect for Grilling or Pan-Frying
A hearty, flavorful, and foolproof black bean burger recipe that actually holds together—perfect for grilling, pan-frying, or baking. Packed with protein, seasoned with cumin, chili powder, and smoked paprika, and freezer-friendly for easy meal prep.
Ingredients
- 1 small yellow onion, peeled and quartered (or ½ large)
- 1 bell pepper, any color, seeds and ribs removed
- 2 cloves garlic
- 2 (14 oz.) cans black beans, drained and rinsed (about 3 cups cooked beans)
- 2 eggs (see vegan option in notes)
- 1 cup breadcrumbs (panko or regular), plus more if needed
- 2 tablespoons extra-virgin olive oil, plus more for searing
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- A few dashes hot sauce (optional, adjust to spice preference)
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Add onion, bell pepper, and garlic to the food processor. Pulse until finely minced.
- Add half the beans, eggs, breadcrumbs, olive oil, cumin, chili powder, smoked paprika, soy sauce, black pepper, and hot sauce to the processor. Pulse until combined but not completely smooth.
- Add the remaining beans and pulse just a few times so some beans stay whole.
- Scoop the mixture using a ½ cup measure (or ⅓ cup for smaller burgers). Gently form patties with your hands and place them on the baking sheet. Refrigerate for 20 minutes or add more breadcrumbs if mixture is too soft.
- Bake for 25–30 minutes, flipping once halfway if possible, until patties are firm and lightly crisped.
- Optional: Heat 2 tablespoons of olive oil in a skillet and sear patties for 2–3 minutes per side until browned and crispy. Add cheese on top if desired.
- Assemble burgers with your favorite toppings like buns, mayo, hot sauce, arugula, red onion, tomato, lettuce, or avocado.
Notes
Storage: Refrigerate cooked patties in an airtight container for up to 4 days. Freeze uncooked patties between parchment layers for up to 3 months and cook from frozen, adding a few extra minutes. Tips: Dry beans well before using, chill patties before baking or grilling, and add more breadcrumbs if mixture feels too wet. Make them smaller for sliders.
Nutrition Information:
Serving Size:
1 burger pattyAmount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 320mgCarbohydrates: 30gFiber: 8gSugar: 2gProtein: 11g
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