The Best Black Bean Burgers

Let Me Tell You About My Black Bean Burger Obsession

Okay, so here’s the thing—black bean burgers have a special place in my heart (and, honestly, my freezer). The first time I tried making these, I was half convinced I’d end up with bean mush all over the kitchen. But, on a rainy Tuesday, I actually nailed it—and my kids, who are suspicious of anything not shaped like a chicken nugget, ate them right up! It’s become a bit of a tradition whenever I’m craving something hearty, but also want to avoid a trip to the store (because who wants to put on real pants for groceries?).

Oh, quick aside: once I attempted these after a long day and accidentally swapped out the cumin for cinnamon. Let’s just say…don’t do that unless you want a burger that tastes like dessert gone rogue.

Why You’ll Love Making These (For Real)

I make these black bean burgers when I need dinner in a pinch—and the pantry is looking a little bare. My family goes crazy for them, probably because they’re crispy on the outside and soft inside (or maybe because I serve them with a mountain of fries). I used to struggle getting them to hold together but, after trial and error, realized mashing about half the beans and leaving the rest chunky totally does the trick. Also, if you’ve ever bitten into a store-bought veggie burger and thought it tasted like cardboard, these are a game-changer. Oh—and if you’re looking to sneak veggies past suspicious eaters, this is gold. I mean, what they don’t know won’t hurt them, right?

Here’s What You’ll Need (And the Stuff You Can Sub In)

• 2 cans black beans, drained and rinsed (sometimes I use one can black, one can pinto for fun—tastes just as good)
• 1 small onion, diced (red, white, yellow…I’ve used them all, no one noticed)
• 2 cloves garlic, minced (I admit, jarred garlic is my tired-night secret weapon)
• 1/2 cup panko breadcrumbs (regular breadcrumbs or even crushed up crackers if you’re desperate—my grandma swears by Saltines)
• 1 egg (or a flax egg if you’re doing the vegan thing—it’s worked surprisingly well)
• 1/2 cup grated carrot or zucchini (optional, but sneak in some veg—it basically disappears)
• 1 tsp ground cumin (just don’t swap for cinnamon, trust me)
• 1/2 tsp smoked paprika
• 1 tsp salt (I go a bit lighter, but my partner likes it salty, so, up to you)
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying, but I’ve used canola oil too—no big difference)

How I Actually Make These Black Bean Burgers

1. Prep your beans: Dump the drained beans in a big-ish bowl. Mash about half with a fork or potato masher—leave some beans whole for texture. (This is where I usually sneak a taste. Shh!)
2. Add all the other stuff: Toss in onions, garlic, breadcrumbs, egg, veggies, and spices. Mix it up. It’ll look a bit weird and sticky at this point—totally normal.
3. Shape the patties: Wet your hands a bit and form into 4 big or 6 smaller patties. If it’s falling apart, add a bit more breadcrumbs (or oats if you’re out of crumbs—works in a pinch).
4. Fry ‘em up: Heat oil in a skillet (medium heat). Pop the patties in—don’t overcrowd!—and cook for about 4-5 minutes per side. You want a nice crust. Sometimes I do a tiny test patty first to check seasoning—they cook quick.
5. Rest: Off the heat, let them sit a minute or two. They actually firm up as they cool down (learned this the hard way when I tried to move one too soon and it did a nosedive off the spatula).

Notes (aka: Things I Learned the Hard Way)

• Burgers falling apart? I probably didn’t mash enough beans, or maybe too much moisture in the veggies. (Pat those carrots dry if they’re super wet.)
• If you don’t have panko, crushed tortilla chips add a nice salty crunch—actually discovered this during a late-night snack attack.
• Chilling the mix for 20 minutes before shaping helps, but I rarely remember to do it and honestly, it’s still fine.

Tinkering and Variations (Some Winners, Some Not)

• I once mixed in a handful of corn—gave a nice pop of sweetness. My kids liked it, which surprised me.
• Chopped jalapeños are great for spice-lovers. I tried pickled once, but it sort of overpowered everything else. Your call, though!
• Once, I tried baking instead of frying. They tasted good, but didn’t get that crispy edge I like. Still, less mess.
• I attempted to grill them directly (no foil). Disaster. They stuck everywhere. If you want to grill, use foil or a grill pan, trust me.

What If You Don’t Have a Potato Masher?

Honestly, even a sturdy fork or the bottom of a mug’ll do the trick for mashing. I used to think a masher was essential, but now I just use what’s handy. Once, I even used a rolling pin (don’t ask). No need to stress over tools, just improvise.

How Long Do These Last? (Not Long, If I’m Honest)

Supposedly, they’ll keep in the fridge for up to 3 days, or freeze for a couple months. But, honestly, in my house, they’re usually gone in a day—two if I hide them behind the kale. If you do freeze, layer parchment between them so they don’t stick.

How Do I Like to Serve These? (And My Family’s Strange Traditions)

Classic burger style: buns, lettuce, tomato, a slab of cheddar if you’re into cheese. Sometimes we skip the bun and just do a pile of slaw on top. My weird uncle insists on ketchup and sriracha mixed together—it’s actually pretty good. Oh, and I usually serve with oven fries or even roasted sweet potatoes. Honestly, anything goes.

Pro Tips (Learned the Hard Way!)

• Don’t rush shaping the patties. I once tried to speed through and they crumbled in the pan—messy, but still edible.
• Let them cool a bit before you try to move them. I know, patience isn’t my strong suit either.
• Taste the mix before you cook! That’s the best way to know if you need extra salt or spice (just a pinch on your finger works, but don’t tell my food safety friends).

FAQs—Some Real Questions I’ve Gotten

Can I make these vegan?

Yes, just use a flax egg (1 tbsp ground flax + 2.5 tbsp water, mixed and rested for 5 min). Works a treat.

Can I freeze the burgers?

Absolutely. I usually freeze them after cooking, but you can freeze the patties raw too. Just make sure they’re well-wrapped.

Do they taste like meat?

Not really. They taste like beans, spices, and all the good stuff you put in. But they’re super satisfying—promise!

What if I don’t have breadcrumbs?

Crushed crackers, oats, or even cornflakes work in a pinch. I’ve used them all at some point.

My mix seems wet—is that okay?

It should be sticky, not soupy. Add more crumbs or oats if it’s too loose. Don’t panic, you can always fix it.

And there you go—my tried-and-true black bean burger recipe. If you make them, let me know how it turned out! Or, just send me a photo of your glorious burger stack because (admission time) I secretly love seeing how other people plate theirs.

P.S. If you want to nerd out on veggie burger science, I once read this Serious Eats article and found it oddly fascinating. Highly recommend, especially if you’re as stubborn as me about getting that perfect texture.

★★★★★ 4.80 from 192 ratings

The Best Black Bean Burgers

yield: 4 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

These black bean burgers are hearty, flavorful, and easy to make. Perfect for a satisfying vegetarian dinner, they are packed with protein and spices, and hold together beautifully on the grill or stovetop.

🖨️ Print Pin Recipe

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1 large egg
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

Instructions

1. 1
   In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. 2
   Add the breadcrumbs, red onion, garlic, grated carrot, egg, cumin, smoked paprika, salt, and black pepper to the mashed beans. Mix until well combined.
3. 3
   Divide the mixture into 4 equal portions and shape each into a patty.
4. 4
   Heat olive oil in a large skillet over medium heat. Cook the patties for 5-7 minutes on each side, or until golden brown and heated through.
5. 5
   Serve the black bean burgers on buns with your favorite toppings such as lettuce, tomato, avocado, and sauce.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 12gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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