These are the best black bean burgers I have ever tried. The patties are thick and hearty, not mushy, and they come together in under 30 minutes. These burgers are a fantastic vegetarian alternative to traditional meat burgers.
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Recipe card
Best Black Bean Burger Recipe | Veggie Burger
Equipment
Ingredients
- 2 cups Black beans , canned or cooked
- 1 tablespoon Olive oil , plus more for brushing
- 1 medium Onion , chopped
- 4 cloves Garlic cloves , finely chopped
- ½ medium Green bell pepper or Capsicum, chopped
- ½ teaspoon Garlic powder
- ½ teaspoon Red chile powder
- Salt , to taste
- ½ cup Cashews roasted
- ½ cup Parmesan cheese grated
- ½ cup Bread crumbs
- 2 tablespoon Tomato ketchup check tips
- 1 large Egg (check tips for substitute)
- Salt , to taste
Instructions
- Preheat the oven to 325 degree F. Spread the cooked black beans evenly on baking pan and bake for 15 minutes until slightly dried out. This is mainly done to avoid any mushy burger.2 cups Black beans
- Heat olive oil in a pan. Add onion and garlic cloves and saute till onions become translucent.1 tablespoon Olive oil, 1 medium Onion, 4 cloves Garlic cloves
- Add bell pepper and cook till it becomes soft. Switch off the flame. Use paper-towels to blot and remove any excess moisture. Add garlic powder, chile powder, salt to taste. Mix well.½ medium Green bell pepper, ½ teaspoon Garlic powder, ½ teaspoon Red chile powder, Salt
- In a food processor, add roasted cashews and pulse till you get small chunks.½ cup Cashews
- In a large bowl, add cooked onion mixture, roasted cashews, black beans, cheese - and mash using a fork leaving some chunks of black beans. You can even pulse black beans in food processor and add it to the mixture. Make sure you leave few chunks of black beans.½ cup Parmesan cheese
- Now add breadcrumbs, egg, tomato ketchup, salt to taste and mix everything together till well combined.½ cup Bread crumbs, 2 tablespoon Tomato ketchup, 1 large Egg, Salt
- This mixture can be used immediately or stored in air tight container in refrigerator for upto 3 days.
Cooking alternatives
- In the oven : Preheat the oven to 375 degree F. Form 8 patties from beans mixture, i.e. about ⅓ cup each. Place these patties on baking sheet lined with parchment paper. Brush it with oil. Bake for 20 minutes total flipping it at 10 minutes and brushing once more with oil if desired.
- To grill the patties outdoors : Place the patties (shaped as above) on greased aluminum foil and grill it for approx 8 minutes on each side. Use extra oil if desired. Medium high heat would be the best choice.
- To grill the patties indoors: You can also cook the patties on cast iron skillet or non stick pan. Heat oil in pan on medium heat. Once hot, place the patties - approximately 3 to 4 patties depending on size of the pan. Cook on one side till it is crisp and brown - about 5 minutes. Flip and cook on other side for approx another 5 minutes till it is browned.
- Black bean burgers are ready. Serve it with your favorite toppings and enjoy.
Notes
- You can substitute egg with ¼ cup of mashed sweet potato or avocado or potato to make it vegetarian and additionally also skip cheese to make it VEGAN.
- You can also substitute ketchup with mayo or tangy BBQ sauce.
- Serve with your favorite toppings. I like to serve with mashed avocado, sriracha mayo (mix 1 tablespoon of sriracha sauce with 3 tablespoon of mayonnaise), lettuce, tomatoes, onions.
- If you want to have a low-calorie meal, then simply eat these cooked patties/burgers with salad instead of buns.
- If you have any leftover patties or mixture, place it in refrigerator and use it by 2-3 days.
- You can make these burger patties ahead of time and freeze it in zip lock bag or container. Use as and when required. Just make sure you place parchment paper between each patties.
- For additional flavors you can even add some hot sauce like sriracha and Worcestershire sauce. Also, feel free to add pepper powder or finely chopped jalapeno for extra kick.
- Whenever you plan to store an uncooked product for future use - either in a refrigerator or freezer it is important to ensure that (1) sterilized kitchen gadgets and storing products are used, (2) use sterilized or disposable or food-grade gloves, (3) once prepped, transfer the prepped-food immediately to the refrigerator or freezer.
Nutrition
Best veggie burger
These black bean burgers are simple to make. They can be grilled or baked. Use them as a patty for burger buns or even as a side with your salad. Try this simple vegetarian burger recipe at home, and I bet you will never go back to the frozen section to buy those burger patties again. You will also be so proud of yourself for creating the best meatless burger ever.
These burgers are also an excellent accompaniment for summer potlucks and picnics, 4th of July or Memorial Day weekends, game night, Easter, Thanksgiving, and Christmas holidays.
Ingredients
Black beans: Canned or cooked at home.
Onion and garlic enhance the flavor and add texture.
Bread crumbs: Adds great texture.
Cashews: Adds texture and sweetness.
Eggs bind everything together.
Seasonings: garlic powder, red chile powder to taste.
Check out the recipe card for the full list of the ingredients.
How do you make black bean burgers from scratch?
- Preheat the oven to 325 degrees F. Spread out the precooked black beans (e.g., from a can) and bake for 15 minutes so that they slightly dry out and do not make your burger mushy.
- Heat oil in a pan. Add onion and garlic cloves and saute till translucent. Add bell peppers to this and cook till it becomes soft. Blot the mixture with kitchen paper towels to absorb any excess liquid released after cooking if necessary. Add the spices and mix.
- If you have roasted cashews, use it directly. Else, dry roast cashews and pulse them in a food processor to get small chunks.
- In a large bowl, add onion mixture, cashews, black beans, and cheese, and mash using a masher or fork, leaving a few chunks of black beans. Chunks of black beans here and there would be the highlight. You can even pulse the black beans in a food processor and then add it to above mixture.
- Next, add an egg for binding, ketchup, bread crumbs, and salt to taste, and mix everything till combined.
- You can make patties and store them in the freezer for later use or use them immediately. The time to cook patties depends on how thick or thin they are. Ideally, ⅓ to ½ cups of mixture for the patties produce patties of the correct thickness. The thickness decides how effectively they are cooked through and whether they are moist enough. No one likes dry-baked/grilled burgers.
- You can bake or grill these patties (indoors or outdoors). Instructions are given in the recipe notes.
Can you make burger patties ahead of time?
- You can make the patties mixture and refrigerate for up to 3 days or make burger patties and freeze them in a zip lock bag or container for up to 3 months. Use as and when required.
- Just make sure you place parchment paper between each patty, and they are refrigerated immediately after being shaped.
- You need not thaw the frozen burger patties if you are in a rush. Just cook the patties for a few extra minutes.
Serving suggestions
- For a complete meal, serve these patties with burger buns, onion, tomatoes, and guacamole (mashed avocado).
- You can also serve it with cheese, mustard, pickles, peppers, etc.
- For a light lunch, serve patties with salad like cucumber salad or quinoa salad.
- These patties also taste great with grilled vegetables, pineapple, or meat. Perfect for summer potlucks and picnics.
Recipe FAQs
Cumin, chile powder, and garlic powder. You can add some hot sauce like sriracha and Worcestershire sauce for additional flavors. Also, add pepper powder or finely chopped jalapeno for an extra kick.
Veggies, beans, and tofu hold a lot of water, which is released during cooking. So, to avoid mushy patties, it's always a great idea to dry them before adding them to your burger mix. You may air dry, bake, saute, or use high-quality kitchen paper towels to remove excess moisture.
Make sure you remove any excess moisture from the vegetables and beans you are going to use. Use proper binders.
To avoid any stress at the last minute, you can make the patties ahead of time and freeze them. Use as and when required.
Flip patties as little as possible, i.e., less frequently. Let one side be crisp and browned before flipping so that you have one firm (cooked) surface. I make sure that the grilling spatula touches the burger only twice during the grilling process—(1) midway through the cooking process to flip and (2) to remove the cooked burger from the grill.
Avoid adding any liquid ingredients unless and until required.
Do not spend too much time shaping the burger. Just make the patties and cook or freeze.
Some other binders that really work well are flour like wheat flour, oatmeal, chickpea flour, or even bread crumbs. Feel free to use mashed potatoes, avocados, or sweet potatoes.
More black bean recipes
Note: We originally posted this veggie and best black bean burger recipe in June 2020. It has now been modified in May 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Anna Smith
I've been looking for a veggie alternative to the traditional beef burger to be a bit "healthier" in my household. This recipe did not disappoint! Thanks!
Erik
Really enjoyed the texture here--not all mushy like other veggie burgers. And loved the spices!
Charah
Easy and delicious, thanks for sharing. I'll make this recipe soon!
Beth
These are so good! I decided to give these a try because they looked like actual burgers, and I was impressed. They have a great texture which I find is hard to find in a bean burger.