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

Black Bean Burger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 37 reviews
  • Author: Sylvia Fountaine
  • 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!


Units Scale
  • 12 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the black bean burgers for up to 4 days. ( Or freeze for later)
  7. 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 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.


  • 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