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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! Includes a video.
The shortest interval between two points is the awareness that they are not two.
You’re looking at our all-time favorite veggie burger ever… homemade Black Bean Burgers! Put them in your back pocket and whip them up in minutes using what you already have on hand. Perfect for meal prep, or grilling, these can be made ahead for the busy week.
What I love best about these homemade veggie burgers is how flavorful they are! Ground chipotle (or use chili powder) gives them so much flavor – smoky and a little spicy- along with cilantro and lime zest.
Pan-sear the burgers, add melty cheese if you like and serve them up on a bun with chipotle mayo, avocado and this quick Mexican Slaw for a flavorful satisfying meatless meal!
How to make Black bean Burgers|60-second video
Are black bean Burgers healthy?
Full of fiber, high in protein and low in fat, black bean burgers are indeed a healthy alternative to overly processed veggie burgers you buy at the store. That is why I always make my own! Plus they are just so easy, so why not?
Or for a lighter option, serve the black bean burgers over a bed of greens and grains (Burger in a bowl) topped with garden veggies for a lightened-up version.
Either way, you’ll like the flavor and ease of making these!
How to make Black bean Burgers
- Saute onion and garlic, add the spices and salt and pepper and toss with the black beans.
- In a large bowl, mash with a potato masher then add the cilantro and scallions and the egg (and bread crumbs) or ground flax ( for a vegan version) to the bean mixture.
- Shape into burger patties and begin cooking the burgers, until golden, about 7 minutes per side.
How to make them firm and not mushy:
Cooking the black bean burgers first, then chilling, makes them firm and grillable.
So feel free to pan-sear ahead, refrigerate, then either heat on the grill or in the oven or toaster oven for later use.
Quick and easy, these black bean burgers hold their shape without being too dry and crumbly. Such a great recipe- I think you’ll like it!
Top the veggie burgers with this fresh Mexican Slaw with Cilantro and Lime or try your hand at Curtido! The Chipotle Mayo (vegan adaptable) goes really well here too, so whip up a quick batch- you’ll find many other uses for it too!
More recipes you may like:
- Falafel Burgers with Tzatziki Sauce!
- Sprouted Lentil Burgers
- Healthy Burger Bowls
- Thai Turkey Burger Recipe w/ Asian Slaw
- Chimichurri Poblano Turkey Burger!
- Crispy BBQ Tofu Sandwich with Slaw
- Sagey Leek and White Bean Patties
Happy week friends.
PS: The quote above (byofficially blew my mind. Let it soak in. Brilliant. Especially when you consider that two points could be two individuals.
Love and hugs. xoxoxoPrint
Black Bean Burger Recipe
- Prep Time: 20
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: vegan burger, burger, vegetarian burger
- Method: stovetop
- Cuisine: Mexican
- Diet: Vegan
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!
- 1–2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/4 teaspoon chipotle powder, more to taste (or use cayenne or 1/2 teaspoon chili powder)
- 2 cans black beans, rinsed, drained well (3 cups cooked)
- zest from one small lime
- 1 tablespoon lime juice
- 1 egg (or use ground flax– see notes)
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, chopped
- 1/2 cup bread crumbs (or see notes)
Serve with Mexican Slaw or Curtido, avocado slices and chipotle mayo (vegan adaptable) either on a bun or over greens.
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 – 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!
VEGAN: Instead of the egg, replace with 3 tablespoons ground flax seed. Do not add the bread crumbs. let stand 15 mins so flax is fully hydrated.
Gluten Free: Instead of the bread crumbs- feel free to sub-cooked brown rice, gf oats, or cooked quinoa or do the flax version.
- Serving Size: one ex-large burger patty with egg and breadcrumbs
- Calories: 291
- Sugar: 1.1 g
- Sodium: 627.9 mg
- Fat: 9.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 39.5 g
- Fiber: 15.4 g
- Protein: 14.9 g
- Cholesterol: 35.3 mg
Keywords: Black bean burger, vegan black bean burger, vegetarian black bean burger, best black bean burger recipe, black bean burger recipes,
I am wondering if the sodium per burger listed in the nutritional information is correct. That seems high to me. I have not yet tried this recipe.
Hey Brigitte- you were right, there was an error! Thanks- all fixed now.;)
Very strange, when I look at the recipe, the sodium content has not been changed.
You may need to close out your browser and try again. It may not be refreshing for you.
This is a winner!! Great flavours and if there are leftovers, the reheat well!
Great to hear Lisa!
Your homemade buger look like delicious.
While burgers are top reassets of protein, iron, and diet B12, they arrive with quite a few problems, in line with nutrients experts—specifically the fatty meat, sugary ketchup, and delicate grain buns. The new survey did discover that even burger enthusiasts understand they may select a more fit sandwich.
Outstanding flavour, especially with the Mexican slaw and slices of fermented dill pickles. It’s my new go to summer dinner recipe!
I used to go to this private restaurant in my city in the late 90’s where the owner made BBQ bean burgers on a little Hibachi grill… I used to wish I’d asked him for the recipe because I’ve never found another one that compared to it.
I went WFPB in late 2020 and have been searching for a delicious and easy recipe. My brother’s partner found this one and made it for a family dinner last weekend and I have to say that these burgers are even better than the ones I had over 20 years ago. Thank you so much Sylvia! I’m in burger heaven again! ✨❤️😇❤️✨
Awwww…. thanks Anita! Glad you liked them!
Hi Sylvia, This recipe was Superb!!! Made them along with the Mexican slaw & Chipotle Mayo; thanks for another great recipe!!
So happy to hear you enjoyed this!
This part of the recipe is unclear:
“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 …”
Do I add 1/4-1/3 cup ground flax, PLUS the flax egg which is made of 3 tablespoons of flax and water. This is adding flax twice.
I’m giving the recipe 4 stars even though I haven’t tried it yet–your recipes are among my favorites, so I’m sure it will turn out great. I’ll give a real review when I try it.
Hey Sally! I’m not seeing where it says flax egg- is it in the post body or recipe card? No, do not add a “flax egg” here (no water) just add the ground flax.
Thank you most sincerely for some wonderful recipes! I’m excited to try them all, especailly the Chickpea, &, Black Bean burgers, I’m going to pass on your site to my Vegan son, Harry, he’s very creative & makes full use of his food processor.
At the moment, in my humble opinion, the only decent ready made burgers on the Johannesburg market are by Linda McCartney.
Your homemade burger looks delicious.
I’ve made this before and think that it’s the BEST black bean burger recipe ever! Planning to make it yet again and I have a question: Can I freeze the uncooked burgers to have them freshly cooked later, or is it better to freeze the cooked burgers and simply reheat later? My inclination with most recipes is to eat foods freshly cooked.
Awwww, thanks Mary! I think they would hold together better if they were cooked and then frozen. But I hear you and I guess you could test one uncooked, then frozen, and see how it works? Let me know will you?
We have had these burgers two nights in a row because they are so delicious. My husband can’t get enough of them,! Another amazing recipe thank you.
Hi! I’m oil free…could these be baked and if so, what time & temp do you recommend? Thanks!
Hi Patty, I think you could bake them? I havent personlly tried- but I don’t see shy not? Will you let us know how ti turns out if you try baking them?
yet another delicious recipe! This burger had beautiful presentation, and if I was at a restaurant it could of easily cost $15 dollars just by how pretty and upscale it looked. The taste was spot on for me, my husband who now tells me he’s not a huge fan of beans said it wasn’t his favorite but I loved it! Thanks again for another amazing recipe!
Hello, I’m wondering if there is another legume I could use for this recipe. I have white kidney beans on hand…
I bet that would work just fine!
Wow! These are great. They win the best-black-bean-burger- ever award. I followed the recipe exactly and they came out perfectly. With the Mexican slaw, “Special Sauce,” avocado slices and homemade whole grain buns they can’t be beat. I will say that they’re HUGE if you only make 4. Will probably divide it to make 5 or 6 next time.
Appreciate this Mary! Yay- so happy you enjoyed these!
Hey, delicious looking burgers! Can these cook from frozen? If so how long in the oven?
I work long hours and often like to be able to spontaneously pull things out of the freezer when I get back tired from work.
It’s no big deal if they don’t 🙂
I don’t see why not? I think I have frozen and placed it directly on a toaster oven rack, and it worked fine!
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!
Just for searing!
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.