Black Bean Burgers

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With burgers being a well-loved meal in our house, I couldn’t resist adding one more healthy burger recipe to my lineup. While I love my mushroom-packed Veggie Burgers recipe and my juicy, tender Turkey Burgers recipe, these chipotle-laced, southwestern-inspired black bean veggie burgers are one of my favorite go-to burger recipes.

Made using just a handful of fresh ingredients and bolstered by pantry staples, this black bean veggie burger is definitely worth writing home about. As if the short list of ingredients weren’t enough to love, they’re also super speedy to prep, thanks to the trusty food processor. So, whether you’re planning a big end-of-summer BBQ-style bash or simply looking for a new Meatless Monday meal, I’m confident you’ll love what I consider the best black bean burger recipe. Serve these meatless burgers on homemade brioche buns piled high with all your favorite toppings and a tasty side of homemade sweet potato fries!

What You Need To Make This Recipe

Ingredients needed to make black bean burgers.

Bell pepper — feel free to use red, orange, or yellow bell pepper here. You could also use green peppers if you prefer, but they are less sweet and more earthy than the more colorful varieties.

Onion — again, feel free to use whichever color (red, yellow, or white) that you happen to have on hand. Shallots will also work!
Garlic — fresh is best, but you’re welcome to use jarred minced garlic to cut back on food prep.

Canned black beans — I opted to use canned beans for convenience, but you’re welcome to swap in some of my homemade Instant Pot black beans if you prefer. Just remember to drain them of their juices and give them a quick rinse before you start.

Breadcrumbs — for binding the patties together. While I typically prefer Japanese panko bread crumbs for adding texture, regular, fine-ground bread crumbs work equally well in this application. If you’re gluten-free, simply swap in the gluten-free breadcrumbs of your choice.

Chipotle chiles in adobo sauce — I always keep a can of chipotle pepper in adobo on hand for adding bold, smoky-spicy flavor to everything from soups and stews to these homemade black bean burgers. Since we’re not using the whole can, I suggest chopping and freezing the rest into an ice cube tray for perfectly portioned flavor boosters.

Egg — when combined with the breadcrumbs, egg is an excellent binder to hold all of the veggies together. If you’re looking to make these black bean burgers vegan, swap in ¼ cup of your favorite liquid egg replacer like flax egg.

Chili powder & ground cumin — these spice cabinet staples help to solidify the Tex-Mex vibe we’re after.

Hamburger buns & toppings of choice — for serving. Feel free to go nuts! I tend to like lettuce, red onion, tomato, cheese (sharp cheddar or fiery pepper jack for me!), ketchup or BBQ sauce, mustard, and mayonnaise.

How To Make Black Bean Burgers

Set of two photos showing blended bell pepper, onion, and garlic in a food processor and a bowl of mashed black beans.

1. In a food processor, pulse the bell pepper, onion, and garlic until finely chopped, 8 to 10 times. Pour the chopped vegetables out on a paper towel-lined baking sheet. Blot with paper towels to remove excess moisture.

2. Blot the black beans separately on paper towels and place them in a large bowl. Mash the black beans with a fork or potato masher until they are mostly broken up with a few whole beans remaining.

Set of two photos showing bread crumbs added to bowl of ingredients and mixed together.

3. Add the chopped vegetables, breadcrumbs, chipotle chiles, adobo sauce, egg, chili powder, cumin, salt, and black pepper to the bowl with the mashed beans.

4. Stir until well combined.

Set of two photos showing patties shaped on a sheet pan and then grilled.

5. Shape the black bean mixture into 4 even patties.

6. Preheat a grill or large skillet over medium-high. Oil the grill grates or add olive oil to the skillet and tilt the skillet to evenly coat the bottom. Cook bean patties, in batches if needed, until browned and heated through, 3 to 4 minutes on each side. If topping burgers with cheese, place 1 slice of cheese on each patty during the last minute of cooking. Serve patties on hamburger buns with desired toppings.

A plate with a black bean burger patty topped with tomatoes and red onions over a bed of lettuce. More patties in the background.

Pro Tips For Making This Recipe

Meal prep made easy! These vegetarian black bean burger patties can be shaped up to 1 day in advance and stored in the refrigerator in a parchment paper-lined airtight container or covered with plastic wrap. They can also be frozen for up to a month. I love freezing them, so all I have to do is pop them out about an hour before I plan to cook dinner.
Beat your egg before adding it to the bean mixture. It’ll mix in much more evenly that way!
Be gentle. While I’ve added binders like egg and breadcrumbs to the mix, a black bean patty will never quite hold together like a burger patty made from ground meat. Use medium heat or medium-high heat to cook them, and don’t press them down on the pan or grill.

A plate with a black bean burger with a slice of melted cheese on top with the burger bun with a tomato slice in the background.

Frequently Asked Questions

Do the patties have protein?

Black beans are a great source of vegetarian protein. With the beans and added egg, these patties definitely pack in the protein.

Do these burgers taste like meat?

These veggie black bean burgers are made with a delicious mix of Tex-Mex-inspired flavors, so they sort of taste like a cross between a burger and a bean burrito. By my estimation, they’re fabulous! That said, they don’t necessarily taste “meaty,” however, they are very satisfyingly savory, and you won’t miss the meat. If you’d like to amp up the umami factor to create a more convincing meatless burger, try swapping out the salt for soy sauce.

How long do they last in the fridge?

You can make the black bean patties up to a day in advance of cooking them and store them in the fridge. Leftovers that have been cooked will keep for up to 4-5 days.

Can you freeze them?

You can extend their shelf-life by using the freezer. Place uncooked or cooked patties on a baking sheet lined with parchment paper and freeze until solid. Separate the patties with a square of parchment or wax paper between them, and store in a freezer bag or container for up to a month.

How do you keep the patties from falling apart?

There are a few things to keep in mind: first, moisture is your enemy. Make sure you thoroughly pat the veggies and beans dry to ensure the mixture sticks together. Second, don’t skimp on the binders. The breadcrumbs and egg are key to bind the patties together. Next, make sure you process the ingredients properly. You want a little chunkiness, but the pieces of beans and veggies should all be small to maintain structural integrity. Finally, be gentle. Use a wide spatula to help you carefully flip the patties, and whatever you do, do not smash the burgers down with the back of the spatula during cooking.

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