Easy Black Bean Burger Recipe
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Discover an easy black bean burger recipe that’s healthy and ready in about 30 minutes! Perfect for BBQs or quick dinners, these flavorful patties are packed with protein and fiber.
This Black Bean Burger Recipe is your go-to for a quick, healthy, and vegetarian-friendly meal! These flavorful patties are perfect for weeknight dinners, summer BBQs, or meal prep. Ready in about 30 minutes, they’re simple to whip up, packed with plant-based protein, and a crowd-pleaser for everyone at the table. Serve on toasted whole wheat buns with your favorite toppings for a delicious, wholesome burger experience!
Black Bean Burgers for the WIN!
Burgers are a staple at my house – my husband’s hamburgers that is. So when I started recipe testing for these black bean burgers, there was a pretty high bar already set. Thankfully, I’m able to share this winning recipe for black bean burgers that rivals any veggie burger I’ve ever tasted. I hope you’ll love it, too!
Why You’ll Love This Black Bean Burger Recipe
- Quick and Easy: Ready in just over 30 minutes, including chilling time.
- Healthy and Vegetarian: High in protein and fiber, perfect for meatless meals.
- Customizable: Top with avocado, lettuce, or a little BBQ sauce to make it your own.
- Versatile: Ideal for BBQs, family dinners, or prepped lunches.
- Budget-Friendly: Uses pantry staples like black beans.
These black bean burgers are so easy to make and always a crowd-pleaser, whether you’re vegetarian or just craving something lighter. I’m thrilled to share them with you!
Ingredients for Black Bean Burgers
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Olive oil – Used for cooking the onion and red pepper as well as the black bean burgers.
- Onion – Adds flavor to the final cooked burger. If sensitive, omit.
- Red pepper – Adds flavor and color to the final burger. If sensitive to peppers, omit.
- Seasonings – Cumin, chili powder, and Stone House Seasoning are used in my recipe. If you do not have stone house seasoning on hand, you can use 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon granulated garlic or 1/2 teaspoon garlic powder, or 1 clove minced garlic.
- Black beans – The black beans are the star of the show! Fiber, protein, and their meaty texture work perfectly in this recipe. You’ll pulse (or mash) a portion of the beans so that they hold together well while cooking.
- Panko – Used as a binder in this recipe.
- Egg – Used as a binder and for moisture in this recipe. If sensitive, see the egg-free option below.
- Cilantro – Adds flavor to the recipe. If sensitive to cilantro, omit or substitute with parsley for color.
- Cheese – Works as a binder and for flavor. If dairy-free, omit and see the options below.
- Optional: Bun, avocado salsa and other toppings
Ingredient Swaps
Egg-Free: Omit the egg and make a flax egg instead. Mix 1 tablespoon ground flax seed with 3 tablespoons warm water in a small bowl until combined. Allow to sit until gelatinous, about 3 to 5 minutes.
Dairy-Free: Use a dairy-free Monterey Jack substitute.
Gluten-Free: Choose gluten-free certified ingredients. Use lettuce wraps instead of burger buns or a gluten-free bun, if preferred.
No onion or red pepper: If you choose not to include the onion and red pepper in this recipe, reduce the olive oil in the recipe and simply add the seasonings to the burger mixture in the mixing bowl, skipping step one in the recipe instructions. This should also reduce the total cooking time by 5 minutes.
How to Make Black Bean Burgers
This recipe is so straightforward, you’ll be enjoying these burgers in no time! Here’s how to do it:
Step by Step Instructions
- Cook the onion, red pepper, and seasonings.
- Pulse or mash a portion of the black beans.
- Add ingredients to a mixing bowl.
- Stir to combine.
- Form into patties.
- Cook until browned.
Tips for the Best Black Bean Burgers
- Chill for Success: Chilling the patties is key to keeping them intact during cooking.
- Adjust the Spice: Add a pinch of cayenne or extra chili powder for a spicier kick.
- Make Ahead: Prep the patties and refrigerate overnight for an even quicker meal.
- Storage: Store cooked patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet, air fryer, or microwave.
Serving Suggestions
These black bean burgers are so versatile! Try these serving ideas:
- Classic Burger: Serve on a toasted bun with lettuce, tomato, and BBQ sauce.
- Low-Carb Option: Skip the bun and serve as a lettuce wrap or over a bed of greens with guacamole or Greek yogurt.
- Perfect Sides: Pair with air fryer sweet potato, coleslaw, or even pasta fagioli soup for a cozy meal.
- Meal Prep: Double the recipe and store extras for quick, healthy lunches.
Frequently Asked Questions
Yes! Use certified gluten-free oats and serve on gluten-free buns or lettuce wraps.
Definitely! Grill over medium heat for 5 minutes per side, ensuring the grates are oiled.
Chilling the patties and using flax seeds as a binder help them stay together. Flip gently when cooking.
Yes, freeze cooked or uncooked patties in a single layer, then transfer to a freezer bag. Thaw in the fridge before cooking or reheating.
Share Your Black Bean Burgers!
I’d love to see your take on these black bean burgers! Share your photos on Instagram and tag @addapinch or use #AddAPinchRecipes. You might get featured on our page!
Easy Black Bean Burgers
Equipment
Ingredients
- 2 tablespoons olive oil, divided
- 1/2 medium onion, diced (optional)
- 1 medium red pepper, deseeded and diced (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon Stone House Seasoning
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/2 cup panko, divided
- 1 large egg
- 2 tablespoons chopped fresh cilantro , or 1 tablespoon dried
- 1 cup grated monterey jack cheese
- Avocado Salsa Recipe, optional
Instructions
- Cook the onion and pepper: Drizzle olive oil into a large skillet set over medium heat. Add onion and red pepper and cook until tender, about 3 minutes. Stir in cumin, chili powder, and Stone House Seasoning and cook for another minute. Remove from heat and scrape the onion mixture into a medium mixing bowl.
- Make the black bean burger mixture: Pulse 2 cups of the black beans in a blender until the beans are chopped but not smooth. Add the chopped beans to the onion mixture along with the remainder of the whole beans, the Panko, the egg, cilantro, and cheese. Stir until well combined.
- Form the patties: Scoop into 1/4 cup black bean patties and place onto a parchment lined baking sheet. Repeat until all black bean cakes are formed, about 6. Wrap well with plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for 30 minutes to overnight.
- Cook the burgers: When ready to cook, drizzle olive oil into the large skillet set over medium-high heat. Cook black bean burgers until browned and heated throughout, about 5 minutes per side.
- Assemble and serve: Assemble with avocado salsa or your favorite toppings and serve warm.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
