April 11, 2018
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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?
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.
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
- Ground paprika
- Fresh Cilantro
- Green bell pepper
- Breadcrumbs or oats
- 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:
- 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.
To the black beans, add peppers, bread crumbs, onions, carrots, and egg.
Stir to combine and use your hands to form 6 patties.
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.
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!
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!
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.
Black Bean Veggie Burgers
- 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 cilantro finely chopped
- ¼ cup green pepper finely chopped
- 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)
- In a large mixing bowl, gently mash the black beans. Add garlic powder, chili powder, cumin, paprika, salt, and cilantro, mix to combine.
- To the black beans, add peppers, bread crumbs, onion, carrot, and egg. Mix to combine.
- With your hands, form six patties.
- 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.
- Serve on a bun with your favorite toppings such as lettuce, tomato, and pickles. Alternatively, serve over a bed of lettuce as a salad.
Great meatless burger option. We loved it!
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!
Joy C Nicholson
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!
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.
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!
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!
MOMables - Laura
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.
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!
MOMables - Laura
You can totally make these at home, Monica. And the video shows you how step by step
If using oats, does it need to be made into a flour first? Or leave the rolled oats as is?
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!
If cooking on a pan, how long do you recommend cooking on either side?
about 5 minutes per side, until cooked through.
What types of oats do you use? we have rolled oats at home, would those work?
Rolled oats will work. Enjoy!
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.
I’m so glad you enjoyed the recipe Kristine!
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.
You can definitely freeze for later Lori! We do this often. Enjoy!
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!
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
Definitely going to. Thanks!!
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?
I have not tried using only egg whites. Sory!
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….
The egg works as a “binder” to hold it together, so that’s it. I’m glad you all liked them Christina!
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!
Those are all great suggestions. Thanks, Beth!
I just made these for lunch and my son and I loved them! Thanks so much for the recipe!! They were delicious!
nevermind..didn’t see the word Flax.
How is this recipe Vegan when it uses eggs? what is your vegan egg sub???
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?
Suzy, the recipe has been corrected. it should be chopped (fresh) cilantro.
They said use ground flax seeds and water I was thinking chia
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?
just enough so they don’t stick to the pan – about 2 tablespoons worth?
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?
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!
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.
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.
did you make any substitutions? These come out great week after week for us and for many that have made them already.
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!
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!
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.
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.
I’m new to doing veggie burgers… do you cook the oats first, or just put them in as is?
dry. the recipe does not say cooked oats.
I made them for the first time today, and they fell apart. I used chia egg instead of flax egg, could that be why?
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.
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!
I made these following the recipe exactly and they came out crumbly.
I’m sorry they crumbled for you!
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?
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.
Thanks for such a wonderful idea. Do you think this would work with pinto beans?
Sure! I love mixing up my beans! pinto, white beans….
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.
you can also pan fry them instead of baking, they will be much better. don’t make them too thick Joana.
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!
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 ;)
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
Hi Jessika! yes, you can use garbanzo beans (chickpeas), white beans or lentils.
Thank you sooo much for your answer :D
If you wanted to freeze, would you do it before or after cooking!
I freeze these before cooking.
Thanks..I was feeling like black beans and made some…So I have a ton of leftovers..I’ll be making them tonight..
Def freeze before grilling.
FYI – leftovers are DELICIOUS for taco salad for lunch! ;)
I made them to put in my tacos while the kids ate ground turkey..You are correct..Yummy indeed..
great idea Shautel!
Kelly Lester (@EasyLunchboxes)
So trying this recipe! LOVE veggie burgers! Thank you :)
let me know how you like them Kelly!!