Introduction
You’re going to love these Black Bean Burgers because they actually behave like burgers. They’re thick, they’re easy to flip, and they don’t fall apart the second they hit the bun.
The trick is simple: dry the beans a bit, mash just enough, and use a binder that holds everything together. These Black Bean Burgers are a reader-favorite because they’re packed with flavor, kid-approved, and they taste amazing with classic burger toppings.
You can cook them in a skillet for crispy edges (my favorite), or bake them if you want a hands-off option. Either way, you’re getting a high-protein dinner that feels like comfort food.
Why You’ll Love This Black Bean Burgers
- Sturdy & flip-friendly: No mushy patties, these hold together beautifully.
- High-protein & satisfying: Beans + smart add-ins make a filling dinner.
- Big smoky flavor: Spices and sauce make them taste “grilled” even in a skillet.
- Great for meal prep: Freeze cooked patties for fast lunches.
- Family-friendly: Set out toppings and let everyone build their own.
Ingredients for Black Bean Burgers
Burger Patties
- Black beans (2 cans, drained and rinsed): The base; pinto beans can work, but black beans taste best.
- Olive oil (1 tablespoon): For sautéing onion and adding richness.
- Onion (1/2 cup, finely diced): Adds sweet-savory flavor; shallot works too.
- Garlic (2 cloves, minced): Boosts the burger taste.
- Smoked paprika (1 teaspoon): Smoky “grill” flavor.
- Ground cumin (1 teaspoon): Warm and earthy.
- Chili powder (1 teaspoon): Adds depth; use mild if you prefer.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season well.
- Ketchup (2 tablespoons): Adds sweetness and moisture; BBQ sauce works too.
- Dijon mustard (1 tablespoon): Adds tang; yellow mustard is fine.
- Egg (1): Binder; helps patties stay sturdy.
- Breadcrumbs (3/4 cup): Helps firm the patties; panko adds extra texture.
- Optional: shredded cheddar (1/2 cup): Adds richness; skip for dairy-free.
For Serving
- Burger buns (4): Toasted tastes best.
- Lettuce, tomato, red onion, pickles: Classic toppings.
- Sauce idea: mayo + hot sauce, or ketchup + mustard.
Black Bean Burgers Recipe Step-by-Step
- 1. Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Cook onion 3–4 minutes until softened, then add garlic for 30 seconds until fragrant.
- 2. Dry the beans: Add drained beans to a bowl and pat with a paper towel, or spread on a plate for a few minutes. Drier beans = sturdier burgers.
- 3. Mash and season: Mash about 3/4 of the beans with a fork or potato masher. Leave some whole beans for texture. Stir in cooked onion/garlic, smoked paprika, cumin, chili powder, salt, pepper, ketchup, and mustard.
- 4. Bind the mixture: Stir in egg and breadcrumbs. The mixture should hold together when pressed. If it feels wet, add 1–2 tablespoons more breadcrumbs. If it feels dry, add 1 tablespoon ketchup or a splash of water.
- 5. Shape patties: Divide into 4 patties about 3/4-inch thick. Press firmly so they’re compact.
- 6. Chill (quick trick): Refrigerate patties 10–15 minutes if you have time, this helps them firm up for flipping.
- 7. Cook until crisp: Heat a thin layer of oil in a skillet over medium heat. Cook patties 4–5 minutes per side until browned and crisp at the edges. Don’t rush, let them form a crust before flipping.
- 8. Toast buns and build: Toast buns, add toppings, and serve warm.
Tips for Perfect Black Bean Burgers
- Don’t over-mash: Leave some beans whole for a meatier bite.
- Press firmly: Compact patties are less likely to crumble.
- Let the crust form: If you flip too soon, it can break, wait for deep browning.
- Keep heat medium: High heat can burn the outside before the middle warms.
- Toast the bun: Helps prevent sogginess and tastes way better.
Variations & Substitutions
- Spicy: Add diced jalapeños or 1/2 teaspoon cayenne.
- BBQ twist: Swap ketchup for BBQ sauce and top with crispy onions.
- Southwest: Add 1/2 cup corn and a pinch of oregano.
- Gluten-free: Use gluten-free breadcrumbs and gluten-free buns (or lettuce wraps).
- Vegan: Replace egg with a flax egg and add a little extra breadcrumbs if needed.
- Leftovers idea: Crumble a patty into tacos, salads, or a rice bowl.
Make-Ahead & Freezing
- Fridge: Cooked patties keep 3–5 days in an airtight container.
- Freeze: Wrap patties individually and freeze up to 2 months.
- Reheat: Warm in a skillet over medium-low heat 3–4 minutes per side, or bake at 375°F until hot. If they seem dry, add a tiny splash of water to the pan and cover for a minute.
Serving Suggestions & Pairings
- Oven fries or sweet potato fries.
- Simple side salad with vinaigrette.
- Coleslaw for crunch.
- Roasted veggies or grilled corn.
Reader Review: “Finally a bean burger that doesn’t fall apart! The smoky flavor is amazing and the leftovers reheat so well.”
If you make these Black Bean Burgers, leave a rating and tell me your favorite topping combo. Are you a pickle person, or do you go all-in on extra sauce?
Print
Black Bean Burgers (Best Ever, Juicy, Sturdy, Meal-Prep Friendly)
- Total Time: 45 minutes
- Yield: 6 burgers
- Diet: Vegetarian
Description
Smoky chipotle black bean burgers with a crisp crust, bold spice, and a sturdy texture that actually holds together—perfect for pan-searing or grilling.
Ingredients
Chipotle Black Bean Burgers
– 2 (15-ounce) cans black beans, drained and rinsed
– 1/2 cup finely diced onion
– 1/2 cup finely diced bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 to 2 tablespoons minced chipotle peppers in adobo (to taste)
– 1 large egg
– 3/4 cup plain breadcrumbs
– 1/2 cup quick oats
For cooking
– 2 tablespoons neutral oil
For serving
– 6 burger buns
– Sliced avocado, lettuce, tomato, red onion
– Mayo or chipotle mayo
Instructions
1) Dry the beans. Heat oven to 350°F. Spread rinsed beans on a sheet pan and bake 10 minutes.
2) Sauté veggies. In a skillet, heat olive oil over medium. Cook onion and bell pepper 4 to 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste for 30 seconds. Cool.
3) Mash beans. In a bowl, mash beans until mostly broken down.
4) Mix. Stir in veggies, cumin, paprika, salt, pepper, chipotle, egg, breadcrumbs, and oats.
5) Chill & shape. Form 6 patties. Chill 20 minutes for best structure.
6) Cook. Heat neutral oil in a skillet over medium. Cook 4 to 5 minutes per side until browned and hot through.
7) Serve. Toast buns and add toppings.
Notes
– Heat control: Start with 1 tablespoon chipotle; add more for spicier burgers.
– Grill option: Brush patties lightly with oil and grill over medium heat; use a grill mat if your grates are wide.
– Make-ahead: Shape patties up to 24 hours ahead and refrigerate.
– Freezer: Freeze raw patties (parchment between). Cook from frozen on medium-low.
– Tools: Sheet pan, skillet, potato masher.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American