Say hello to the best vegetarian black bean burger recipe! They are delicious and easy, made with savory spices, lime zest, cilantro and scallions, in just 20 minutes! Video.
The shortest interval between two points is the awareness that they are not two.
―
You’re looking at our all-time favorite black bean burger recipe! Back when we had our vegetarian restaurant, this burger was often featured on the menu. We’ve tested this recipe hundreds of times over the years and think it’s just right! Just read all our 5-star reviews!
The secret is in their texture and flavor! Besides being super easy, what we love best about these vegetarian black bean burgers is the spices we use to season them-delicious!
The best part? They can be made in just 20 minutes, they are grillable, and they can be made ahead! Perfect for Sunday meal prep! Gluten-free and vegan-adaptable.
Black Bean Burger recipe ingredients
- Black beans – used canned black beans or cooked dry black beans. Opt for organic if possible.
- Olive oil– for sauteing and richness.
- Onion and garlic cloves- for depth and umami flavor. Or sub garlic and onion powder!
- Optional additions: feel free to add sauteed bell pepper, poblano chili, or jalapeno chili, or if you’re in a hurry, leave them out!
- Spices: ground cumin, smoked paprika, coriander , chipotle powder, or use cayenne or chili powder
- Lime- zest and juice for bright flavor!
- Egg– used as a binder here. (Or use ground flax– see notes)
- Cheese- grated cheddar, jack or vegan cheese.
- Cilantro and scallions– for extra fresh flavor.
- Panko bread crumbs or gluten-free bread crumbs (or see notes)
How to make Easy Black Bean burgers
Step one: Saute. In a large skillet, saute onion, garlic and optional bell pepper, until tender, then add the spices and salt and pepper and toss with the drained black beans.
Step two: Combine and Mash. In the pan, mash the black bean mixture with a potato masher, then add the remaining ingredients to the mixture, or alternatively use a food processor, leaving a little texture.
Step three: Shape. Shape them into 4 black bean burger patties.
Step four: Bake or pan sear. Pan-sear the burgers in a skillet until golden, about 7 minutes per side, or bake in the oven. Once baked or seared, you can chill them and grill later!
Storage
Store black bean burgers in an airtight container up to 4 days in the refrigerator (reheat on the grill, or toaster oven, or in a pan) or freeze for up to 3 months.
Chef’s Tips
- How to make them firm and not mushy? Sear the black bean burgers first, then chill. At this point, they can be reheated or even grilled and will remain firm.
- Vegan-option. These can be made vegan with ground flax seeds and vegan cheese.
- Bake? Yes, these burgers can be baked in the oven, on a parchment paper lined baking sheet at 375F for 20 minutes, flipping halfway through.
- Gluten-free. Use gluten-free panko or bread crumbs.
Quick and easy, these black bean burgers hold their shape without being too dry and crumbly.
Serving Suggestions
- Serve as a burger. Serve on a sourdough bun or brioche bun slathered with Chipotle Mayo (vegan adaptable). Top with sliced letuuce, avocado, tomato, pickled red onion, our Mexican Slaw and/or microgreens. Serve with Sweet Potato Fries,
- Make a Burger Bowl. Instead of a bun, serve over a bed of rice and greens, chopped veggies with our Cilantro Dressing. (Burger in a bowl)
- Serve as a plant-based Main. Serve the burger with a leafy green salad or corn on the cobb!
More healthy Burger Recipes!
- The BEST Veggie Burger
- Portobello Mushroom Burger
- Spicy Miso Portobello Mushroom Burger
- 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
- Healthy Delicious Bison Burger
- Salmon Burgers
Happy week, friends.
PS: The quote above (by officially blew my mind. Let it soak in. Brilliant. Especially when you consider that two points could be two individuals.
Love and hugs. xoxoxo
Watch how to make them!
Black Bean Burger Recipe
- Prep Time: 20
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4-6
- Category: vegan burger, burger, vegetarian burger
- Method: stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This vegetarian black bean burger recipe is easy and delicious! Made with savory spices, lime zest, cilantro and scallions, vegan-adaptable.
Ingredients
- 1–2 tablespoons olive oil
- 1 cup onion, diced
- 4 garlic cloves, rough chopped
- optional: 1 cup bell pepper, small dice, or sub poblano pepper or half a jalapeno
- 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), pat dry.
- zest from one small lime
- 1 tablespoon lime juice
- —-
- 1 egg (or use ground flax– see notes)
- optional: 1/2 cup grated cheese ( cheddar, pepper jack, vegan cheese) or leave it out.
- 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.
Instructions
- In a large skillet, heat oil over medium heat and saute the onion, garlic, and optional bell pepper until fragrant, tender, and golden, about 8 minutes. Add the spices and salt, and saute 1 minute.
- Add the drained black beans, zest and lime juice to the pan. 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 and adjust the salt and heat level.
- At this point you can add ¼-⅓ cup ground flaxseed if you want this vegan. Otherwise, let this cool, add the egg, optional cheese, cilantro, scallions and the bread crumbs and mix well until combined well. Let stand 10-15 minutes in the fridge so the breadcrumbs or/flax have a chance to absorb moisture. If the mixture still feels wet, add more bread crumbs as needed.
- Using clean damp hands, form and compress tightly into 4 large patties (or 5 or 6 smaller ones), smoothing the edges. If the mixture still seems too soft, refrigerate to firm up, for 30 minutes.
- Heat 1 tablespoon olive 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. Alternatively, you can bake these on a parchment-lined sheet tray ( spray the tops with olive oil) and bake for 20 minutes at 375 F , flipping halfway through.
- Refrigerate the black bean burgers for up to 4 days. ( Or freeze for later)
- 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!
Notes
VEGAN: Instead of the egg, replace with 3 tablespoons ground flax seeds and wait to add bread crumbs. Let stand 10 mins so flax seed is fully hydrated. If the mixture seems overly moist when forming a patty, add bread crumbs as needed- you may not need the full ½ cup.
Gluten Free: Instead of the bread crumbs- feel free to sub-cooked brown rice, gf oats, or cooked quinoa or do the flax version.
If you have time- an easy way to “dry out” the rinsed black beans is to spread them out on a sheet tray and either let them air dry or stick them in a warm oven for 15 minutes.
If you don’t have time to saute onions and garlic, replace with one teaspoon each of onion powder and garlic powder, and just mash everything together.
Nutrition
- 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
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!
I was just about to make these and the narrative mentions bell pepper but the recipe does not have bell pepper in the ingredients. Anyone add the bell pepper?
Opps, sorry, yes I took them out. Fixed it!
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!
Yes, I added those in for more flavor.
Oh no I’m so sorry I meant to say never disappoint!!! oh my gosh!!! I really love these which is why I gave 5 stars. So sorry for the typo 🙁
When do you put in lime juice and zest? It’s in the ingredient list but not part of the directions.
Sorry about that Bonnie, it is in there now. 🙂
YUM! I made these with the Mexican slaw and chipotle Mayo on brioche and they were amazing!!!
Hi Sylvia!
Thanks so much for all of your delicious recipes.
Is it possible to make these only in the oven vs pan frying them first?
Thanks!
Hi Kerry, I havent tried just baking them, but I bet it would work? If you try, let me know!
They were a little more crumbly but it worked! I was making a large batch for the work week so it made it easier. My bf who works for home fried it up to reheat it before eating.
This is the most delicious dinner I’ve ever made, easy to make and so delicious.
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!
Wow!!! Great to hear!
Hi, at what temperature and for how long in the oven to reheat them? I’m making these tonight for my son’s birthday party tomorrow.
375F for 20 minutes
The best bean burger!!!
Is there a substitute for chipotle powder?:)
Cayenne!
Cayenne + Smoked Paprika works well
These were so good!! I made the vegan version and it turned out great! I’ll definitely be making these time and time again! 🙂
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)!
Yay!!!
This is absolutely amazing. We have this in our 10 day rotation. Awesome every time.
I love these!!! I made them for dinner and they are now a family favorite! Thank you!
I tried these today as they looked super delicious. Unfortunately they didn’t come out crunchy outside and moist on the inside as you would expect but rather dry and crumbly after searing them in the pan. I made the vegan version. Do you have any idea what I did wrong? Maybe to much grounded flaxseed?
Hi Sam, Im sorry about that. Do you remember if you added the olive oil?
These came together so fast and were packed with flavor! A new favorite!
Oh Yay! Glad you liked them Linda!
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.
You shouldn’t promote the use of plastic wrap. Let the patties cool and just place them in an air tight tupperware. People need to stop using single use plastic in this damn world. You do realize that will never break down, and will leach toxic chemicals into the soil once it’s in a landfill? Please promote more earth sustainable methods. Thanks.
You are right Frank and I agree. I will be more mindful of this in the future. Thanks for pointing this out.
You should be more kind. We need more kindness in this world. Thanks
Wake up and smell reality!!! Are you kidding me with plastic wrap is ruining the Earth?
Hi Frank, if you click on the plastic wrap link, you’ll see I use a reusable wax product that can be washed.
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?
Yes, I updated the recipe- thanks!
too much salt 🙁 ruined my recipe!!
Oh no!!! I’m sorry. Just double-checking, did you use 2 cans black beans?
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.
Glad you liked them! thanks for sharing!
Just made & 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.
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!
So glad you liked them Ann!
Mmmmm what a wonderful combo black beans with ground chipotle and lime zest. I could eat these burgers every day!!
Thanks Lisette! Glad you like them~