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Black Bean Burger Recipe

These meatless, easy-to-make black bean veggie burgers pack a hearty and delicious bite. Even better, this recipe can be made ahead of time and frozen!
These meatless, easy-to-make black bean veggie burgers pack a hearty and delicious bite. Even better, this recipe can be made ahead of time and frozen!
These meatless, easy-to-make black bean veggie burgers pack a hearty and delicious bite. Even better, this recipe can be made ahead of time and frozen!
These meatless, easy-to-make black bean veggie burgers pack a hearty and delicious bite. Even better, this recipe can be made ahead of time and frozen!

A black bean veggie burger recipe made with fresh ingredients and tons of flavor for a simple and meatless family meal.

Looking for more meatless meals your family will enjoy? What better way to start than with veggie burgers?

Image: a black bean veggie burger on a bun with lettuce and tomatoes.

If you have beans in your pantry; black, white, or chickpeas, you can make this recipe all in one bowl. Don’t believe me? Check out how they’re made in this video.

https://youtu.be/Na5Ula82nOY


Are Black Bean Burgers Healthy?

Compared to a burger you’d get at the local restaurant, black bean burgers are packed with fiber, low glycemic carbohydrates, and none of the saturated fats and cholesterol.

They are most definitely a burger you can sink your teeth into without the guilt.

If you don’t mind the meat, try our healthy turkey burgers next!

Black Bean Burger Ingredients

Canned beans, plus some added fresh ingredients for flavor and crunch, are all it takes to make these easy meatless burgers. The recipe does call for breadcrumbs, but you can opt for oats or leave them out entirely if you’re gluten-free. 

Here’s what you’ll need: 

  • Canned black beans
  • Garlic powder
  • Chili powder
  • Cumin
  • Ground paprika
  • Salt
  • Fresh Cilantro
  • Green bell pepper
  • Breadcrumbs or oats
  • Shallot
  • Carrot
  • Flax seeds or eggs

You may be wondering, “what does a black bean burger taste like”? 

I’m not going to sit here and tell you they taste just like beef; they don’t. But that doesn’t mean these black bean burgers aren’t a delicious and satisfying meal!

When you bite in, the burger is full of flavor from the seasonings and has a tender texture, but not the least bit dry or mushy. Top it with your favorite dressings, and you won’t miss the beef. 

You’ve got to love family-friendly meatless meals that everyone will eat! For more delicious meatless recipes, check out the MOMables Meatless Meal Plan.

Making Black Bean Burger Patties

Not only are these delish, but they’re easy to prep ahead. Combine the ingredients, shape the patties, and refrigerate until you’re ready to cook, ideally no more than 3 days.

Here’s how to make them:

  1. Mash the black beans
    Once you’ve drained and rinsed the black beans from the can, transfer them to a large bowl and gently mash them with a fork or potato masher. Add the seasonings and cilantro, and stir to combine.
  2. Combine
    To the black beans, add peppers, bread crumbs, onions, carrots, and egg.
  3. Shape
    Stir to combine and use your hands to form 6 patties.
  4. Cook
    I like to cook these on the stove-top, so the burger gets that nice, crispy outer texture.
    In a large greased pan, heat 1 tablespoon of oil over medium heat. Add the black bean patties 2 to 3 at a time and cook for 5 minutes before flipping and cooking an additional 5 minutes or until both sides are golden brown.
  5. Serve
    Grab a hamburger bun, or your favorite burger toppings, and dress it how you like it!

How to Pack Veggie Burgers for Lunch

These make a hearty school lunch and a nice switch from the usual sandwich. Reheat the leftover patty in the microwave or toaster oven, dress it as desired, and pack it in a lunch container.

If you’re watching the carbs, skip the bun for a bed of lettuce and dress it like a taco salad, so good!

Image: black bean burger on a bun with lettuce and tomatoes

Grab more healthy and satiating lunch ideas in the 101 Packed Lunches eBook. Like these veggie burgers, it is full of delicious options to make your school and office lunches even better!

101 Packed Lunches eBook

All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!

Grab the Book!

How to Freeze Veggie Burgers

The recipe yields six patties, so if you have any leftovers, freeze them and reheat them later for an easy dinner or lunch!

I freeze these before cooking on a parchment paper-lined baking sheet and then transfer them to a zip bag.

Or you can freeze the veggie burgers fully cooked, once they’ve cooled down, and reheat them on the stove-top, toaster oven, or microwave. I prefer the stove-top it recreates that crispy edge and soft center. 

Print Recipe| Pin Recipe

Black Bean Veggie Burgers

Image: black bean burger on a hamburger bun with lettuce and tomatoes

★★★★★

5 from 8 reviews

A black bean veggie burger recipe that’s loaded with flavor and made with fresh ingredients. It’s the ultimate meatless meal. 

  • Author: Laura – MOMables
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 patties 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Dinner
  • Diet: Vegetarian

Ingredients

Scale
  • 2 15-ounce cans black beans, rinsed & drained (2 ½ cups cooked)
  • 1 ¼ teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon ground paprika
  • ½ teaspoon salt
  • 2 teaspoons finely chopped cilantro
  • ¼ cup finely chopped green pepper
  • ½ cup breadcrumbs, or oats
  • 1 medium shallot, finely chopped (¼ cup red onion)
  • 1 large carrot, grated
  • 1 egg, or 1 flax egg, (see the note)

Instructions

  1. In a large mixing bowl, gently mash the black beans. Add garlic powder, chili powder, cumin, paprika, salt, and cilantro, mix to combine.
  2. To the black beans, add peppers, bread crumbs, onion, carrot, and egg. Mix to combine.
  3. With your hands, form six patties.
  4. In a large greased pan, pan-fry the patties over medium heat. Flip after 5 minutes, and grill or cook for an additional 5 minutes on the other side.
  5. Serve on a bun with your favorite toppings such as lettuce, tomato, and pickles. Alternatively, serve over a bed of lettuce as a salad.

Equipment

Large Skillet

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Notes

Flax egg: 1 tablespoon ground flax + 3 tablespoons warm water. Mix and set aside for at least 5 minutes.

Nutrition

  • Serving Size: 1 burger
  • Calories: 140
  • Sugar: 1.1g
  • Sodium: 611.4mg
  • Fat: 1.3g
  • Saturated Fat: 0.4g
  • Carbohydrates: 23.7g
  • Fiber: 8.3g
  • Protein: 8.4g
  • Cholesterol: 31mg

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Reader Interactions

Comments

  1. Chelsea

    January 07, 2022 at 11:51 am

    Oh my gosh, these are amazing! I am so happy I came across this recipe. Now, I finally have a delicious alternative to meat burgers! This definitely even tastes better than most red meat burgers I’ve had. I did add an extra egg to help keep the burgers from falling apart but it didn’t taste eggy or anything so it worked out. Thank you so much!

    ★★★★★

    Reply
  2. Joy C Nicholson

    April 12, 2021 at 11:23 am

    Hi, these are so good! I used the flax for the egg and oats for the breadcrumbs. I decided to bake them. They turned out great and the flavor is amazing!

    ★★★★★

    Reply
  3. Eva

    November 16, 2020 at 1:43 am

    The taste is so-so good ! My only thing also was to that the burgers were crumbly, so you have to handle them very gently.

    Reply
  4. Rose Martine

    February 11, 2020 at 12:25 am

    Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

    ★★★★★

    Reply
  5. Angela

    May 15, 2019 at 12:23 pm

    Do you have suggestions for how to make them not fall apart? I used the egg, cooked for 5 minutes on each side. I’ve had this problem with other black bean burgers so I’m pretty sure I’m the problem!

    Nonetheless, they were delicious and I want to keep making them!

    Reply
    • MOMables - Laura

      May 17, 2019 at 3:51 pm

      Hey Angela, maybe you could try giving the beans an extra mash until they are very smooth, this will help all of the ingredients to “bind” and not fall apart when cooking. Let me know how this works for you.

      Reply
  6. Monica Chavez

    May 16, 2018 at 7:47 pm

    I love how you mention that keeping black beans on hand be a lifesaver when you want an easy meal that’s affordable, delicious, and meatless. My husband loves veggie burgers, and his birthday is coming up soon. I’m really not that talented when it comes to cooking, so it would probably be best if we went to a restaurant to get good burgers, rather than me attempting to make them!

    Reply
    • MOMables - Laura

      May 17, 2018 at 10:40 am

      You can totally make these at home, Monica. And the video shows you how step by step

      Reply
  7. Liz

    March 10, 2017 at 10:55 am

    If using oats, does it need to be made into a flour first? Or leave the rolled oats as is?

    Reply
    • MOMables

      March 10, 2017 at 5:10 pm

      Hi Liz! I’d use quick oats (smaller flakes) or pulse regular oats a few times to break them down so they are not as noticeable texture wise. Enjoy!

      Reply
  8. Melissa

    January 14, 2017 at 8:34 pm

    If cooking on a pan, how long do you recommend cooking on either side?

    Reply
    • MOMables

      January 16, 2017 at 5:00 pm

      about 5 minutes per side, until cooked through.

      Reply
  9. Melissa

    January 14, 2017 at 8:32 pm

    What types of oats do you use? we have rolled oats at home, would those work?

    Reply
    • MOMables

      January 16, 2017 at 5:00 pm

      Rolled oats will work. Enjoy!

      Reply
  10. Kristine Martin

    December 31, 2016 at 1:43 pm

    Just made these (my first black bean experience) made the vegan gluten friendly version by subbing in the oats and the “flax egg”. They turned out awesome, definitely keeping this recipe handy.

    ★★★★★

    Reply
    • MOMables

      January 02, 2017 at 2:52 pm

      I’m so glad you enjoyed the recipe Kristine!

      Reply
  11. Lori

    September 18, 2016 at 5:56 pm

    Is there any issues with grilling and freezing afterwards? I love the burgers, btw. I grilled the first time too. I’m making some meals ahead for my wife because I’ll be out of town for 10 days…and she doesn’t cook, lol.

    ★★★★★

    Reply
    • MOMables

      September 23, 2016 at 1:53 am

      You can definitely freeze for later Lori! We do this often. Enjoy!

      Reply
  12. Samantha

    May 08, 2016 at 7:46 pm

    We are new vegans….boyfriend has been craving meat, so I thought a veggie burger would help with that. These are delicious and in my opinion tasted better than a beef burger. Boyfriend said his tasted like a burrito (probably because he dresses his differently than I do). I did make a few changes, I didn’t use cilantro (neither of us particularly care for the overpowering taste of it), carrots, peppers, or turmeric and instead of paprika, I used black pepper and flax egg sub with sweet onion instead of red. Turned out beautifully, my kids even liked it (which, as of today–day 5–they haven’t liked anything I have cooked being veggie-based…it has all been “ka ka” lol!!)

    5 stars, definitely going to cook this again!

    ★★★★★

    Reply
    • MOMables

      May 11, 2016 at 10:53 am

      That’s so awesome! We love these burgers for Meatless Mondays. Our intern Emilie is actually vegan, and she has SO many delicious recipes on her blog. I would definitely check her out! http://www.emilieeats.com

      Reply
      • Samantha

        May 11, 2016 at 12:00 pm

        Definitely going to. Thanks!!

        Reply
  13. Carol

    August 13, 2015 at 5:16 pm

    I read many of the comments but didn’t see any question or response about using egg whites instead of a whole egg. Has anyone tried substituting whites and if so how much did you use to compare to a whole egg?

    Thanks,
    Carol

    Reply
    • MOMables

      August 15, 2015 at 8:14 pm

      I have not tried using only egg whites. Sory!

      Reply
  14. Christina

    August 10, 2015 at 10:57 am

    We tried these last night and loveeee them! I have the hardest time feeding my 14 month old and she loved these! Because I was a little paranoid about making sure I cooked them enough because of the egg in them–is there any substitute for the egg? Aside from the flax egg….

    Reply
    • MOMables

      August 11, 2015 at 10:13 am

      The egg works as a “binder” to hold it together, so that’s it. I’m glad you all liked them Christina!

      Reply
    • Beth C

      February 24, 2016 at 8:43 pm

      You can make ‘eggs’ from chia seeds as well, and I’ve also seen a combo of ground chia and garbanzo flour. You may want to do a web search!

      Reply
      • MOMables

        February 25, 2016 at 2:46 pm

        Those are all great suggestions. Thanks, Beth!

        Reply
  15. Dorothy Scot

    February 22, 2015 at 2:00 pm

    I just made these for lunch and my son and I loved them! Thanks so much for the recipe!! They were delicious!

    Reply
  16. Rachel

    December 02, 2014 at 5:11 pm

    nevermind..didn’t see the word Flax.

    Reply
  17. Rachel

    December 02, 2014 at 5:03 pm

    How is this recipe Vegan when it uses eggs? what is your vegan egg sub???

    Reply
    • SUZY

      December 23, 2014 at 7:41 pm

      Please tell me what diced cilantro means. I have dried cilantro (coriander here in Australia). You don’t dice herbs so does it mean dry cilantro?

      Reply
      • MOMables

        December 27, 2014 at 12:25 pm

        Suzy, the recipe has been corrected. it should be chopped (fresh) cilantro.

        Reply
    • Leticia

      February 13, 2016 at 12:28 am

      They said use ground flax seeds and water I was thinking chia

      Reply
  18. Rochelle

    October 02, 2014 at 3:19 am

    I just made the bean burgers. Put them in the oven to bake and they took ages. I am reluctant to put them in a pan with oil. If I do for my next batch how much oil donI need?
    Thanks

    Reply
    • MOMables

      October 03, 2014 at 3:46 am

      just enough so they don’t stick to the pan – about 2 tablespoons worth?

      Reply
  19. Eric

    August 20, 2014 at 4:24 pm

    I usually make beet burgers and mung bean/olive burgers which bake at 350° 12 – 15 min per side. I’ve got a lot of leftover black beans and no rice tonight and would like to make your burgers in the oven. How long would you bake on each side and at what temp?

    Reply
    • MOMables

      August 20, 2014 at 7:50 pm

      Eric, I never make them in the oven. On the stove on a pan yes. However, they should probably have a similar cooking time as your other veggie burgers. enjoy!

      Reply
  20. Linda S

    August 06, 2014 at 7:56 pm

    I made these tonight, they are very good. Some of mine fell apart but we are going to use them as a burrito or taco filling.

    Reply
  21. Molly

    August 01, 2014 at 10:20 pm

    These were awful. Fell right apart, crumbled. I’m super irritated that I spent 30 dollars on the ingredients and it was all a waste.

    Reply
    • MOMables

      August 03, 2014 at 9:33 pm

      did you make any substitutions? These come out great week after week for us and for many that have made them already.

      Reply
      • Fiona

        January 16, 2015 at 10:10 pm

        They come out perfect every time for me too. I have been making them every week for the past few months with no problems. Thank you for the recipe!

        Reply
        • MOMables

          January 18, 2015 at 8:39 pm

          Awesome Fiona!

          Reply
    • Ve

      November 05, 2014 at 12:21 pm

      Woah, try checking your recipe and how you cooked the burgers and be less of a whiner. This recipe was awesome for myself and many others that I’ve recommended it to!

      ★★★★★

      Reply
  22. Sandi

    July 29, 2014 at 11:25 am

    I made a batch of black beans, and made two batches of your burgers. As the filler, we used the oats. As the binder, we used the egg.

    Batch #1 was your seasonings, save for the cilantro, (as we have issues with that one here) so I subbed regular parsley. I fried them up in olive oil. The texture was great. We really liked them.

    Batch #2 I changed the seasonings around in a Greek direction to taste similar to Cincinnati chili. (Aka Skyline Chili, Gold Star Chili, Empress Chili) That also worked out well.

    Have you played with any other spice profiles on your bean burgers? I am thinking something with lime, and served with guacamole. I figure in a white bean, doing a stuffing seasoned burger with celery, carrot, mushroom and onion would be a good option as well.

    Overall, it’s cheap, and easy. I can see many different directions to take the recipe. It’s great as stated, but quite open to tweaking. After I perfect a few variations, I’ll haul out the Harbor Freight burger press, and my patty papers and whip up a big batch for the freezer.

    ★★★★★

    Reply
    • MOMables

      August 01, 2014 at 11:37 am

      I’m thrilled you liked these! I often make them with creole seasoning, add a little feta and greek olives… as long as you have the burger base down, you can pretty much make anything as you would normally do with meat burgers.

      Reply
  23. Heather

    July 19, 2014 at 5:00 pm

    I’m new to doing veggie burgers… do you cook the oats first, or just put them in as is?

    Reply
    • MOMables

      July 20, 2014 at 6:05 pm

      dry. the recipe does not say cooked oats.

      Reply
  24. Summer

    July 03, 2014 at 2:47 pm

    I made them for the first time today, and they fell apart. I used chia egg instead of flax egg, could that be why?

    Reply
    • MOMables

      July 05, 2014 at 3:22 pm

      I am sorry to say that I’ve never made them with chia seeds. This might be the culprit. While I normally make them with a regular egg, I have tried it successfully with flax eggs.

      Reply
  25. Jennifer

    April 22, 2014 at 1:18 pm

    I made these using kidney beans instead, I left out the egg and opted for the oats. They were quite soft, so I found they cooked better in a non-stick pan. They turned out SO delicious!

    Reply
  26. Darlene

    April 11, 2014 at 11:24 am

    I made these following the recipe exactly and they came out crumbly.

    Reply
    • MOMables

      April 13, 2014 at 11:58 am

      I’m sorry they crumbled for you!

      Reply
  27. Guest

    April 07, 2014 at 4:53 pm

    I wanna make these for lunch and im curious as to why the recipe calls for 2 cup black beans and 2 cans of 15oz each, wouldnt that be a lot more than 2 cups?

    Reply
    • MOMables

      April 07, 2014 at 9:21 pm

      the recipe calls for either 2 cups of cooked beans OR 2 15oz cans of black beans, rinsed. you’ll have a little extra black beans leftover if you get the canned. it doesn’t call for both.

      Reply
  28. Gill

    March 18, 2014 at 4:20 pm

    Thanks for such a wonderful idea. Do you think this would work with pinto beans?

    Reply
    • MOMables

      March 19, 2014 at 12:45 pm

      Sure! I love mixing up my beans! pinto, white beans….

      Reply
  29. joana

    January 27, 2014 at 5:27 pm

    this looks delicious.. good that I find you site. I tray to do my won, but did not came out good.. I will tray this one , but I don’t have a grill . I will bake it.
    thanks

    Reply
    • MOMables

      January 27, 2014 at 9:00 pm

      you can also pan fry them instead of baking, they will be much better. don’t make them too thick Joana.

      Reply
    • Allie

      February 24, 2014 at 7:52 pm

      I just made these burgers. I tweaked it just a tiny bit. I made my own black beans from scratch. On the stove top I sweated the carrots, onions, bell peppers and added a cup of roasted corn. I also used the flax egg recipe in opposed to the egg and used gluten free oats. Cooked them in my cast iron skillet with a little pam and voila!!! Topped them with a little chipotle mayo and my husband absolutely loves them. Good thing I doubled the recipe as I will put some up in the freezer for later. Absolutely terrific for about 280 calories a serving, 2.1 grams of fat and a little over 17 grams of protein. Incredible. Thanks for sharing!

      Reply
      • MOMables

        February 26, 2014 at 5:23 pm

        Yes! definitely use your own beans. Glad you liked them and you were able to freeze the extras! Always great to cook once and eat twice ;)

        Reply
  30. Jessika

    June 27, 2013 at 8:27 am

    HI, love your page and loooove the idea of this burger. but my daughter is not a fan of black beans… can that be changed with something else ?

    Greetings from Germany

    Reply
    • MOMables

      June 27, 2013 at 9:20 pm

      Hi Jessika! yes, you can use garbanzo beans (chickpeas), white beans or lentils.

      Reply
      • Jessika

        June 28, 2013 at 1:57 am

        Thank you sooo much for your answer :D

        Reply
  31. Shautel Walker

    June 23, 2013 at 3:07 pm

    If you wanted to freeze, would you do it before or after cooking!

    Reply
    • MOMables

      June 24, 2013 at 9:34 am

      I freeze these before cooking.

      Reply
      • Shautel

        June 25, 2013 at 5:17 pm

        Thanks..I was feeling like black beans and made some…So I have a ton of leftovers..I’ll be making them tonight..

        Reply
    • KeeleyMcGuire

      June 25, 2013 at 9:41 am

      Def freeze before grilling.
      FYI – leftovers are DELICIOUS for taco salad for lunch! ;)

      Reply
      • Shautel

        June 25, 2013 at 5:18 pm

        I made them to put in my tacos while the kids ate ground turkey..You are correct..Yummy indeed..

        Reply
        • MOMables

          June 26, 2013 at 2:39 pm

          great idea Shautel!

          Reply
  32. Kelly Lester (@EasyLunchboxes)

    June 23, 2013 at 12:55 pm

    So trying this recipe! LOVE veggie burgers! Thank you :)

    Reply
    • MOMables

      June 24, 2013 at 9:34 am

      let me know how you like them Kelly!!

      Reply

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