These Black Bean Burgers are packed with flavor, wonderfully filling, and come together in just 25 minutes. I still remember the first time I made these, skeptical that a veggie burger could actually satisfy my family. But after one bite, with that perfect crispy edge and smoky, spicy center, even my pickiest eater asked for seconds.
They’re easy enough for a busy weeknight, and if you’re looking for more simple dinner ideas, you might also love this Easy Baked Chicken Chimichangas Recipe . These Black Bean Burgers work beautifully on their own or as part of a bigger spread, kind of like how I serve my The Best Chicken Stir Fry Recipe for family gatherings.
The best part? You probably have most of these ingredients already. Black beans, a little sriracha for heat, some cumin for that warm earthiness, and breadcrumbs to hold everything together. No fancy equipment required, though a food processor makes life easier.
What You’ll Love About This Black Bean Burgers
They’re incredibly versatile. Serve them on buns with all the classic toppings, stuff them in pita bread, crumble them over a salad, or even eat them plain with a fork.
The texture is spot-on. Crispy on the outside, tender and slightly chunky on the inside. These aren’t mushy or bland like some veggie Black Bean Burgers can be.
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Black Bean Burgers Ingredients
Here’s everything you need to make six hearty Black Bean Burgers. Most of these ingredients are pantry staples.
See Recipe Card Below This Post For Ingredient Quantities
Black beans: These form the hearty, protein-packed base of the burgers and give them that satisfying, meaty texture.
Red onion: Adds a mild sharpness and a bit of crunch. You only need a small piece, so save the rest for salads or Delicious Greek Meat Pie Recipe.
Garlic: One clove goes a long way here. It brings a savory depth that makes these taste homemade, not bland.
Fresh cilantro: This adds a bright, fresh note. If you’re not a cilantro fan, parsley works just as well.
Sriracha: Gives the burgers a subtle kick. You can always add more if you like things spicy.
Mayonnaise: Might seem odd, but it adds moisture and helps the patties stay tender, not dry.
Ground cumin: This is the star spice. It brings warmth and a smoky, earthy flavor that makes these taste restaurant-quality.
Soy sauce: Adds umami and a savory, salty backbone. It’s what makes these taste more complex than your average veggie burger.
Black pepper: Just a touch to round out the flavors.
Egg: Acts as the binder to hold everything together. There’s a note below for an egg-free option if you need it.
Plain breadcrumbs: These absorb moisture and give the patties structure so they don’t fall apart in the pan.
Cooking oil: For frying. Any neutral oil like vegetable or canola works perfectly.
How to Make Black Bean Burgers
This Black Bean Burgers comes together in just a few simple steps, and you don’t need any fancy equipment beyond a food processor.
Prepare the black beans: Rinse and drain your beans well to get rid of that starchy liquid. Toss them into the food processor along with the red onion, garlic, cilantro, sriracha, mayo, cumin, soy sauce, and pepper. Pulse everything until it’s combined but still a little chunky, not completely smooth.
Mix the ingredients: Scoop the bean mixture into a large bowl. Add the egg and breadcrumbs, then stir everything together until it’s evenly mixed. Let the mixture rest for about 5 minutes so the breadcrumbs can soak up the moisture.
Form patties: Divide the mixture into six equal portions. Use your hands to shape each one into a patty about 3.5 inches across and half an inch thick. Don’t stress if they’re not perfect, they’ll still taste great.
Cook the patties: Heat a tablespoon of oil in a large skillet over medium heat. Once the oil is shimmering, add a few patties, making sure not to crowd the pan. Cook for 4 to 5 minutes on each side until they’re well browned and crispy on the outside. Transfer them to a plate and repeat with the remaining patties, adding more oil as needed.
Assemble and serve: Pile each patty on a toasted bun, add your favorite toppings, and dig in while they’re hot.
Smart Swaps and Variations
Skip the cilantro: Not everyone loves cilantro. Swap it for fresh parsley, or just leave it out entirely.
Make them spicier: Double the sriracha or toss in a chopped jalapeño when you’re processing the beans.
Egg-free version: If you need these to be vegan, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). I haven’t tested this myself, but it should work.
No food processor: You can still make these. Just finely mince the onion and garlic, mash the beans with a fork or potato masher, and mix everything by hand. It’ll take a little longer, but the results are just as good.
Add cheese: Stir in some shredded cheddar or pepper jack for extra richness.
Equipment For Black Bean Burgers
You don’t need much to make these burgers, just the basics.
- Food processor: Makes quick work of combining the ingredients. If you don’t have one, see the note above about doing it by hand.
- Large skillet: For frying the patties. A cast-iron skillet works beautifully if you have one.
- Mixing bowls: One medium and one large.
- Spatula: For flipping the burgers without breaking them.
How to Store Leftovers
These Black Bean Burgers keep really well, which makes them perfect for meal prep.
In the fridge: Store cooked patties in an airtight container for up to 4 days. Reheat them in a skillet over medium heat until warmed through.
In the freezer: You can freeze cooked or uncooked patties. Layer them between parchment paper, place them in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating or cooking.
Reheating tip: If you’re reheating from the fridge, a quick sear in a hot skillet brings back that crispy exterior. You can also warm them in a 350°F oven for about 10 minutes.
Ways to Serve These Burgers
These are delicious on a classic Black Bean Burgers bun, but there are so many other ways to enjoy them.
Classic burger style: Pile them on a toasted bun with lettuce, tomato, pickles, and your favorite sauce. I love a smear of chipotle mayo.
Over greens: Skip the bun and serve the patty over a big salad with avocado, cherry tomatoes, and a lime vinaigrette.
As a protein bowl: Crumble a patty over rice or quinoa with roasted vegetables, black beans, and a dollop of sour cream or Greek yogurt.
For breakfast: Top a patty with a fried egg and some salsa for a hearty breakfast or brunch.
Expert Tips
Don’t over-process the beans: You want the mixture to be chunky, not a smooth paste. This gives the burgers a better texture and keeps them from being mushy.
Let the mixture rest: Those 5 minutes after you mix in the breadcrumbs really matter. It gives the breadcrumbs time to absorb moisture and makes the patties easier to shape.
Don’t flip too early: Wait until the patties are well browned on the first side before flipping. If you flip too soon, they might fall apart.
Use medium heat: Too hot and they’ll burn before they’re cooked through. Too low and they won’t get that crispy crust.
Make them ahead: You can shape the patties and refrigerate them for up to 24 hours before cooking. This actually makes them easier to handle.
FAQ
How long do you cook black bean burgers for?
Cook them for 4 to 5 minutes on each side over medium heat until they’re golden brown and crispy. The total cooking time is about 8 to 10 minutes. They’re done when the edges are firm and the center feels set. Pro tip: Let them cook undisturbed on the first side before flipping, it helps them hold together better.
What makes a black bean burgers stick together?
The combination of egg and breadcrumbs acts as the binder. The egg provides moisture and helps everything cling together, while the breadcrumbs absorb excess liquid and give the patties structure. Letting the mixture rest for 5 minutes before forming the patties also helps the breadcrumbs do their job. If your mixture feels too wet, add a tablespoon or two more breadcrumbs.
Can you undercook a Black Bean Burgers?
Since these are made with cooked canned beans, you technically can’t undercook them in the food safety sense. However, you want to cook them long enough to brown the outside and heat everything through. Undercooked patties won’t have that satisfying crispy crust and might taste a bit raw from the egg and breadcrumbs. Aim for that golden-brown exterior.
Are black bean burgers actually healthy?
Yes, they’re a nutritious choice. Each patty has over 16 grams of protein and 15 grams of fiber, which keeps you full. Black beans are packed with vitamins, minerals, and antioxidants. These are much lower in saturated fat than beef burgers and have no cholesterol. The sodium is a bit high from the soy sauce and canned beans, but you can reduce it by using low-sodium versions of both.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Black Bean Burgers
Black Bean Burgers
These flavorful, protein-packed Black Bean Burgers are perfect for a hearty vegetarian meal!
Ingredients
Method
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Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse until the mixture is evenly combined but still slightly chunky.
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Transfer the mixture to a large bowl. Add the egg and breadcrumbs, and stir to combine. Let the mixture sit for about 5 minutes to firm up.
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Divide the mixture into six equal portions. Shape each portion into a patty, about 3.5 inches in diameter and ½ inch thick.
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Heat 1 tablespoon of cooking oil in a skillet over medium heat. Once hot, add the patties to the skillet. Cook for about 4-5 minutes on each side until golden brown and heated through. Repeat with the remaining patties, adding more oil as needed.
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Serve the burgers on buns with your favorite toppings.
Nutrition
Notes
Serve with your favorite toppings like avocado, lettuce, or tomatoes for a delicious meal!
