black bean burger

Homemade Black Bean Burgers

black beans (0.96)

onion

garlic (0.08)

cilantro* (0.20)

Tbsp sriracha (0.11)

mayonnaise (0.09)

tsp cumin (0.10)

soy sauce (0.09)

tsp pepper (0.03)

breadcrumbs (0.26)

Tbsp cooking oil (0.08)

Hands down, this black bean burger recipe is the best one I&#x27;ve tried. The patties are hearty, well-charred, and packed with bold flavor. They&#x27;re delicious with classic burger fixings like ketchup and mustard, but if you ask me, a slather of chipotle mayo or a scoop of guacamole really takes them to the next level.

Best Black Bean Burger

black beans

yellow onion* ((about 1/2 medium))

garlic

chipotle peppers

tamari

balsamic vinegar

cumin

sea salt

black pepper

egg**

panko bread crumbs

Extra virgin olive oil (for brushing)

Cooking spray (if grilling)

Hamburger buns and desired fixings (for serving)

In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.

Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.

Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.

Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.

Serve with hamburger buns and desired fixings.

Please enjoy this recipe for our favorite homemade veggie burger patties. These healthy black bean quinoa patties are loaded with protein, nutrients, and flavor! Make them large, or smaller as the perfect vegetarian party appetizer. Don&#x27;t forget to freeze the leftovers for easy reheating!

Black Bean & Quinoa Homemade Veggie Burger Patties

black beans (15 ounce cans, or about 3 cups cooked beans)

brown cremini mushrooms, finely chopped

fresh garlic, minced

kale

red bell pepper, finely chopped

fresh cilantro, chopped (loosely packed 1/2 cup)

crumbed feta cheese

eggs egg

Tbsp extra virgin olive oil

bread crumbs (we prefer whole wheat)

tsp sea salt

tsp black pepper

tsp cumin

Cook the quinoa, following instructions on the package.

Strain and rinse two cans of black beans. In a large mixing bowl, partially mash the black beans with a fork or other utensil (about 75% mashed, 25% left whole-ish)

Combine mashed black beans and cooked quinoa.

On the stove top, heat a splash of olive oil in a sauce pan or wok, and then add the finely chopped onion, mushrooms, and minced garlic. Salt and pepper to taste. Sauté until the mushrooms have released their juices and the onions are translucent (about 5 minutes). Stir occasionally. 

Wash, dry, de-stem, and finely chop the kale leaves. Add the kale to the mushrooms, onions, and garlic. Continue to cook medium-low heat for about 8 minutes, allowing additional moisture to evaporate off.

Add raw finely-chopped bell pepper, cilantro, crumbled feta, and breadcrumbs to the bowl of quinoa and black beans. Also add kale-mushroom-onion mixture once it is finished cooking.

Add olive oil and seasonings to the bowl with everything else. Mix very well, taste-test, and adjust seasonings if desired.

Finally, add two whisked eggs and stir to thoroughly combine. It is okay to sort of mash the mixture as you stir, helping it all stick together. 

Preheat the oven to 400°F, and prepare a baking sheet (or two) either by lining it with parchment paper, or greasing it with a decent layer of olive oil or butter. 

Use your hands to gather and form the veggie burger mix into patty sizes of your liking. We usually make them on the small side – forming appropriately 3″ round by ½” thick mini veggie burgers. Feel free to make larger burgers, but be more gentle when flipping them. 

Bake your homemade veggie burgers for a total of 30 minutes*, carefully flipping them over half way through baking. Each side should become golden brown. 

Serve and enjoy!

Store the extra veggie burgers in the fridge inside an air-tight container, and either use or freeze them within one week. 

Freezing the veggie burgers individually first (spread out on a parchment-paper lined baking tray) before moving into a storage container should prevent them from sticking together in the freezer. You can also stack them in a freezer-safe container with parchment paper lined between them.

Reheat the frozen veggie burgers either in the oven on 375F until warmed all the way through, or how we prefer –  in a skillet on the stovetop with a little olive oil to prevent sticking. 

Make our delicious oil-free black bean burger patties with pantry ingredients like black beans and oats. Ready to eat in just 25 minutes!

Oil-Free Black Bean Burger Patties

¼ cup rolled oats

black beans ((drained & rinsed))

red onion

Tbsp lime juice

Tbsp BBQ sauce

Tbsp dijon mustard (*)

½ tsp chili powder

red bell pepper ((sliced))

pretzel buns

cheese

Pulse

Add oats to food processor and pulse to combine until coarsely ground. Add to large bowl. Repeat process for onion and black beans. You will likely have to scrape the sides of the bowl for the beans a few times. Feel free to leave some larger pieces where you can still see the skin.

Add the rest of the ingredients for the burger patties into the bowl and stir with a silicone spatula until combined.

Assess moisture

The mixture should stick to your hands a little bit when you form the patties, but for the most part, you should be able to form a patty that will hold its shape. If this doesn&#039;t appear to be the case, return the mix to the bowl and either add more pulsed oats 2 Tbsp at a time or let the mixture sit for 20-30 minutes to dry out. Try again until you reach the right consistency.

Sear

If you are making the burger like the picture, jump down to the 2nd part of the recipe. If not, continue here. Add two patties to a non-stick skillet over medium-low heat. Let cook for about 5 minutes before flipping. If the patties are cooked, they should release from the pan easily. If they don&#039;t, give them a few more minutes to brown. Repeat the process on the other side and then again for the rest of the patties.

Serving

Serve the patties however you&#039;d like. The patty mix keeps well in the refrigerator for about a week so you can prep it ahead of time and make them as needed. If the patty mix is cold, it helps to put a lid on the skillet as you cook it to ensure the middle gets warm.

To make the burgers

Add two patties to a non-stick skillet over medium-low heat. Let cook for about 5 minutes before flipping. If the patties are cooked, they should release from the pan easily. If they don&#039;t, give them a few more minutes to brown. After flipping, place a piece of vegan cheese on top and cover the skillet with a lid. Once the cheese has melted, remove from the skillet and repeat the process for the rest of the patties.

Sauté

In another non-stick skillet, add sliced red bell pepper and red onion. Sauté on medium-high or until you see some nice dark char marks and reduce heat to low. Cook for an additional 5 minutes and set aside.

Toast

Toast the buns using the method of your choice - I used my toaster oven, but you can use one of the nonstick skillets or carefully broil them in the oven.

Assemble

Place the bottom buns toasted side up and add a tablespoon of BBQ sauce on top. Then, add the oil-free black bean burger patty and a few pepper and onion slices. Add a tablespoon of vegan mayo to the top bun and sandwich the whole thing together. Serve with chips and salsa, potatoes, or other veggies!

For the burgers you see in the photo

Swap out the beef on your bun for a juicy black bean&nbsp;and beet patty!

black bean beet burgers

C beets

C (398 ml can) canned black beans, drained and rinsed

olive oil

onion powder

½ tsp ground cumin

½ tsp dried sage

paprika

½ tsp ground black pepper

½ C whole wheat flour

½ C multigrain bread crumbs

Preheat oven to 375°F.

Add the black beans to a food processor with the remaining ingredients.&nbsp;Process until everything is combined into a smooth paste.

Form round patties with about a scant 1/2 cup of the black bean beet mixture. Note that changing the size of the patties may alter baking time.

Place the black bean beet burgers on a parchment lined baking sheet and bake for 30 minutes until crispy and golden on the outside, flipping halfway through baking time.

Dress the burger with toppings of your choice.&nbsp;I thought it went nice with a spread of half&nbsp;vegan mayo and half dijon!

One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).

Spicy Black Bean Burgers with Chipotle Mayonnaise

tbsp light mayonnaise (Hellman's)

tbsp canned chipotle in adobo sauce

red bell pepper (cut into 2 inch pieces)

scallions

tbsp chopped cilantro

garlic (peeled)

jumbo egg

tbsp cumin

kosher salt

hot sauce

quick oats (use gf oats for gluten free)

wheat 100 calorie buns (Martin's*)

hass avocado (sliced thin)

Combine mayonnaise and chipotle, set aside.

Dry the beans well after washing, extra moisture will keep the burgers from sticking.

In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.

Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)

Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

A quick and easy recipe for the BEST Veggie Burger! These Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable and perfect for weekly meal prep!

Black Bean Burger Recipe 

onion, diced

garlic cloves, rough chopped

teaspoons smoked paprika

coriander

salt

¼ teaspoon chipotle powder, more to taste (or use cayenne

black beans, rinsed, drained well (3 cups cooked)

lime

lime juice

—-

egg (or use ground flax– see notes)

¼ cup cilantro, chopped

scallions, chopped

bread crumbs

Saute onion and garlic over medium heat until golden, tender and fragrant. Add the spices and salt, and saute 1 minute.

Add the drained black beans, zest and lime juice. Stir well, then mash with a potato masher until mostly mashed, leaving a little texture, then stir until combined. (You could also pulse in a food processor). Taste, adjust heat level.

At this point you can add ¼-⅓ cup ground flaxseed if you want this vegan. Otherwise, let cool, add the egg, cilantro, scallions and the bread crumbs and mix well until combined well.  Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.

Using clean damp hands, form and compress tightly into 4 large patties (or 5 or 6 smaller ones), smoothing the edges. If the mixture seems too soft either refrigerate to firm up, for 30 minutes, or add more bread crumbs/flax.

Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook though). Place in a warm oven until ready to serve &#8211; and feel free to top with melty cheese.

Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).

To reheat, warm in an oven, toaster oven or on the grill. (Great for making ahead)

Serve on toasted buns, with chipotle mayo, Mexican slaw or Curtido and avocado if you like, or over a bed of dressed greens and/ and grains with fresh veggies!

Mmmmm what a wonderful combo black beans with ground chipotle and lime zest. I could eat these burgers every day!!

Just made this Black Bean burger recipe and loved the ease of making it and the amazing flavor. Added a little canned chipotle "adobo" sauce for extra heat. Delicious! Will be on regular rotation from now on!

Just made &amp; Love these burgers!! I've been looking for a recipe like this. 
I personally changed it up a bit but omitting the egg and bread crumbs for about three heaping Tbsp  flax meal and they came out great! I'll also be adding brewers yeast in the future when I make these while breastfeeding.

I made the Black Bean Burgers last night for dinner. They taste wonderful and my son enjoyed them very much. The only change i made was the chipotle mango powder i found. I used it instead since no regular chipotle seasoning was available.  I will make this dish again.

These were easy and delicious, especially with the use of a food processor.  Next time I might leave out the lime.  (These burgers were really about the spicey flavors and the lime wasn't noticed, or maybe the heat diminished it.)  Your photos look like you've added chopped cilantro or chopped italian parsley?

Love these! My husband and I ate them on a quinoa tortilla with the chipotle mayo and lettuce! I ended up using 1/3 of the flaxseed and they were a good consistency.

These came together so fast and were packed with flavor! A new favorite!

I love these!!! I made them for dinner and they are now a family favorite! Thank you!

This is absolutely amazing.  We have this in our 10 day rotation.  Awesome every time.

So surprised by these! Just made this with the Mexican Slaw recipe, start to finish and played in under 2 hours. I love these. I have been trying to go vegetarian for years, and your website is the only thing helping me keep this goal! Thank you for using real ingredients and real food; this recipe and the slaw are keepers! (I made into 6 patties. I served spouses on roll with avocado, lettuce, and Sir Kensingtons Chipotle Mayo; he is also impressed)!

These were so good!!  I made the vegan version and it turned out great!  I'll definitely be making these time and time again! :)

This is AMAZING. I am able to make them for 70% less than the morning star farms, they taste 200% better and freeze exceptionally well. We’ve been cooking them in our convection over/air fryer and it gives them an excellent texture. Tonight my husband described it as “tastes like a $10 burger”, which is high praise. Thanks for another wonderful recipe!

This is the most delicious dinner I’ve ever made, easy to make and so delicious.

YUM! I made these with the Mexican slaw and chipotle Mayo on brioche and they were amazing!!!

I’ve made these three times and they never fail to disappoint. Just curious though - did you update the recipe? I don’t remember having the sautéed onions and garlic before. Excited to try it this way though!

Made this last night, following recipe exactly, and they came out great! Whole family raved about them. I loved that they came together so well and held their shape. Made them into smaller patties and served over a bed of steamed chard and kale with a side of sauerkraut and naan that I happened to have. The spices were perfect. Next time I will add the cayenne pepper instead of the chili powder , or a jalapeño. Thanks so much for the recipe!

These vegan burgers are delicious! Full of flavor! And it’s true, it doesn’t take a lot of time to make them. I also prepared the chipotle mayonnaise and we ate them with a side mango salad.

Hi Sylvia, great flavours! I can't seem to find in the recipe if olive oil is added to the mix or if its just for searing? My burgers taste great but keep coming out crumbly and I'm wondering if this is the culprit!

Thanks for your great recipes!

https://content.jwplatform.com/videos/CDnwgUln.mp4

A quick and easy recipe for Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable, perfect for weekly meal prep! Video. 

Black Bean Burgers Video 

Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious.

Sweet Potato Black Bean Burger

mashed sweet potato ((~2 large sweet potatoes // organic when possible))

Olive oil ((for cooking sweet potato))

brown rice*

salted black beans ((rinsed and well drained // if unsalted, add more salt to the burgers))

green onion

walnut or pecan meal ((or very finely chopped))

tsp smoked paprika

salt and pepper ((to taste))

tsp chipotle powder ((optional))

Tbsp brown sugar ((optional //

avocado

Sprouts, lettuce or parsley

Whiskey BBQ Ketchup

Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees F (190 C).

While potatoes are baking, cook rice or quinoa (see notes for instructions).

Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice (amount as original recipe is written // if altering batch size, start with lesser end of range), green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.

Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.

Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.

Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.

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black bean beet burgers

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The most viewed black bean burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine