Black Bean Burger Recipe

This Black Bean Burger recipe is a flavorful, protein-packed vegetarian alternative to traditional burgers. With smoky spices, garlic, and a hint of chipotle, these burgers are hearty, satisfying, and incredibly easy to make. Perfect for weeknight dinners, summer cookouts, or meal prep, they’re a go-to for both vegetarians and meat-eaters alike.

Why You’ll Love This Recipe

• Hearty and satisfying with simple pantry staples
• Packed with flavor and texture—not mushy
• Easy to customize with your favorite seasonings and toppings
• Great for vegetarians, and easy to make vegan
• Freezer-friendly for meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked black beans (or canned, drained and rinsed)
• Grated yellow onion
• Garlic, minced
• Chipotle peppers in adobo sauce
• Adobo sauce
• Tamari or soy sauce
• Balsamic vinegar
• Ground cumin
• Salt and black pepper
• Egg (or flax egg for vegan option)
• Panko breadcrumbs
• Olive oil (for cooking)
• Burger buns and desired toppings (lettuce, tomato, avocado, etc.)

directions

1. Mash the beans:
   In a large mixing bowl, combine black beans, onion, garlic, chipotle peppers, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper. Mash with a fork or potato masher until chunky but cohesive.
2. Add egg and breadcrumbs:
   Mix in the egg (or flax egg) and breadcrumbs until the mixture holds together and can be shaped.
3. Form patties:
   Divide the mixture into 6 portions and form into burger-shaped patties.
4. Cook the burgers:
   Heat a skillet or grill pan over medium heat with a drizzle of olive oil. Cook patties for 4–5 minutes per side, or until crisp on the outside and warmed through.
5. Assemble and serve:
   Place on buns with your favorite toppings. Serve immediately and enjoy!

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Variations

• Make it vegan: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
• Add veggies: Mix in shredded carrots or chopped bell peppers
• Spice it up: Add chili powder, smoked paprika, or cayenne
• Cheesy option: Mix shredded cheese into the patty or melt a slice on top while cooking
• No breadcrumbs? Use oat flour or crushed crackers as a binder

storage/reheating

Store uncooked patties in the fridge for up to 3 days or freeze for up to 3 months (use parchment between layers).
To reheat, pan-fry or microwave until warmed through. Frozen patties can go straight to the pan.

FAQs

What keeps black bean burgers from falling apart?

The egg and breadcrumbs help bind the mixture. If it’s too wet, add more crumbs; if too dry, a splash of liquid or more beans.

Are these burgers mushy?

Not when done right. Partially mashing the beans and adding texture (like onion and breadcrumbs) helps keep them firm.

Can I grill these on an outdoor grill?

Yes, but use a grill mat or foil for support—they’re more delicate than meat patties.

Can I bake them instead?

Yes. Bake at 375°F (190°C) for 10–12 minutes per side until firm and slightly crisp.

Do I need a food processor?

Nope! You can mash and mix everything by hand.

Are these burgers gluten-free?

They can be—use gluten-free breadcrumbs and tamari instead of soy sauce.

What toppings go best with black bean burgers?

Avocado, spicy mayo, slaw, caramelized onions, or classic lettuce and tomato.

Can I freeze cooked burgers?

Yes. Let them cool, wrap tightly, and freeze. Reheat in a skillet or microwave.

What beans can I substitute?

Black beans are best for flavor and texture, but pinto beans or kidney beans also work.

Can I double the recipe?

Absolutely. Freeze extras for quick meals later.

Conclusion

These Black Bean Burgers are packed with bold, smoky flavor and just the right texture. Whether you’re vegetarian, vegan, or just looking to switch up your burger routine, this recipe is a satisfying and wholesome option. Quick to prepare, freezer-friendly, and endlessly customizable, it’s a staple you’ll want to keep in your rotation.

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