The Easy Black Bean Burger is a satisfying vegetarian burger that proves meatless doesn’t mean tasteless or boring. These patties are packed with protein-rich black beans, vegetables, spices, and just enough binder to hold them together without falling apart on the grill or in the pan. Unlike mushy veggie burgers that disintegrate with the first bite, these have a firm texture with a slightly crispy exterior and a tender, flavorful interior studded with beans, corn, and peppers. Seasoned with cumin, chili powder, and garlic, they deliver bold Southwestern flavors that work beautifully with all your favorite burger toppings. Whether you’re vegetarian, trying to eat less meat, or simply looking for variety, these black bean burgers are delicious enough to satisfy everyone at the table. They’re also budget-friendly, meal-prep friendly, and freezer-friendly, making them as practical as they are tasty.
Serving Quantity: 6 burgers
Cooking Time: 30 minutes (plus 30 minutes chilling time)
1. Ingredients
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1/2 cup breadcrumbs (panko or regular)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons ground flaxseed mixed with 3 tablespoons water (or use another egg)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons vegetable oil for cooking
- 6 burger buns
- Toppings: lettuce, tomato, avocado, cheese, salsa, etc.
2. Nutrition Information Per Burger (without bun and toppings)
- Calories: 165
- Protein: 9g
- Carbohydrates: 26g
- Fat: 3g
- Fiber: 8g
- Sodium: 420mg
3. Drain and Rinse the Beans
Open both cans of black beans and pour them into a colander. Rinse thoroughly under cold running water for about 30 seconds. This removes the canning liquid which can make your burgers mushy, and also removes excess sodium. Drain well and shake the colander to remove as much water as possible. The beans should be as dry as you can get them.
4. Prepare the Flax Egg
If using a flax egg instead of a regular egg for binding, combine the ground flaxseed with water in a small bowl. Stir and let it sit for about 5 minutes until it becomes thick and gel-like. This mixture acts as a binder similar to egg. If using a regular egg, simply beat it in a small bowl and set aside.
5. Mash the Beans
Transfer the drained black beans to a large mixing bowl. Using a potato masher or fork, mash about three-quarters of the beans until they’re broken down but still have some texture. You want a chunky, paste-like consistency with some whole beans remaining. Don’t puree them completely smooth or the burgers will be too mushy. The mashed beans act as the binder that holds everything together, while the whole beans provide texture.
6. Prepare the Vegetables
Finely dice the red bell pepper and red onion into very small pieces, about a quarter inch or smaller. The smaller the dice, the better they’ll incorporate into the burger mixture and the less likely they are to fall out. Mince the garlic finely. If using frozen corn, thaw it and pat dry. If using canned corn, drain and rinse it well.
7. Sauté the Vegetables
Heat a teaspoon of oil in a small skillet over medium heat. Add the diced onion and bell pepper. Cook for about 3 to 4 minutes until softened slightly. Add the minced garlic and cook for another minute until fragrant. Sautéing removes excess moisture from the vegetables and develops their flavors. Let the mixture cool slightly before adding to the beans.
8. Combine All Ingredients
Add the sautéed vegetables, corn, breadcrumbs, egg or flax egg, cumin, chili powder, smoked paprika, salt, black pepper, and chopped cilantro to the bowl with the mashed beans. Mix everything together thoroughly with your hands or a sturdy spoon. The mixture should hold together when pressed and feel slightly sticky but not wet. All ingredients should be evenly distributed.
9. Check the Consistency
Take a small amount of the mixture and squeeze it in your hand. It should hold together easily and form a ball without crumbling or being too wet. If the mixture is too wet and won’t hold its shape, add more breadcrumbs a tablespoon at a time. If too dry and crumbly, add a tablespoon of water or another beaten egg. The right consistency is crucial for burgers that stay together during cooking.
10. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling is essential because it allows the breadcrumbs to absorb moisture, firms up the mixture, and makes it much easier to shape and handle. Cold burgers also hold together better during cooking. Don’t skip this step or your burgers may fall apart.
11. Shape the Patties
Remove the mixture from the refrigerator. Divide it into 6 equal portions. Using your hands, shape each portion into a patty about 3 and a half to 4 inches in diameter and about half an inch thick. Make them slightly wider than your buns as they’ll shrink slightly during cooking. Press firmly to compact them. The patties should be smooth with no cracks. If cracks form, press them back together.
12. Create an Indentation
Using your thumb, make a shallow indentation in the center of each patty. This prevents the burgers from puffing up into a dome shape during cooking. The indentation will fill in as they cook, creating a flat, even burger that fits nicely on a bun.
13. Preheat the Cooking Surface
You can cook these burgers in a skillet, on a griddle, or on the grill. For skillet method, heat a large skillet over medium heat with 1 tablespoon of oil. For grilling, preheat your grill to medium heat, about 350 to 375 degrees, and oil the grates well. Black bean burgers are more delicate than beef burgers, so medium heat is better than high heat.
14. Cook the First Side
Carefully place the burger patties in the hot skillet or on the grill. Don’t crowd them. Cook in batches if necessary. Let them cook undisturbed for 4 to 5 minutes. Don’t move them or press down on them. They need time to develop a crust that will help hold them together when you flip. The bottom should be golden brown and crispy when ready to flip.
15. Flip Carefully
Using a wide, sturdy spatula, carefully flip each burger. Be gentle but confident. If a burger starts to break, use two spatulas to support it from both sides. Cook the second side for another 4 to 5 minutes until golden brown and heated through. The burgers should be crispy on the outside and hot in the center.
16. Add Cheese
If using cheese, place a slice on each burger during the last minute of cooking. Cover the pan with a lid or tent with foil on the grill to help the cheese melt. This creates a nice melted layer that helps hold any toppings in place.
17. Toast the Buns
While the burgers finish cooking, toast your burger buns. Place them cut-side down on the grill, in a toaster, or in a dry skillet for about 1 minute until lightly golden. Toasted buns add flavor and texture, and they won’t get soggy as quickly from burger juices.
18. Assemble the Burgers
Spread your choice of condiments on the bottom bun. Mayonnaise, mustard, or chipotle sauce work well. Add lettuce, then place the black bean burger on top. Add tomato slices, avocado, red onion, pickles, salsa, or whatever toppings you prefer. Top with the other half of the bun and serve immediately.
19. Tips for Success
Draining and rinsing the beans thoroughly is crucial. Excess liquid makes the mixture too wet and the burgers won’t hold together. Drain them well and even pat them with paper towels if needed. Mashing three-quarters of the beans while leaving some whole creates the ideal texture. Completely mashed beans make dense, pasty burgers. Too many whole beans make burgers that fall apart. The 75/25 ratio is perfect. Breadcrumbs act as a binder and absorb moisture. Panko creates a slightly lighter texture while regular breadcrumbs make denser burgers. Both work well. For gluten-free burgers, use gluten-free breadcrumbs or rolled oats processed into a coarse flour. The egg or flax egg is essential for binding. Don’t skip it or the burgers will crumble. Vegans should use the flax egg option, which works just as well as regular egg. Chilling the mixture before shaping is not optional. This step makes a huge difference in how well the burgers hold together. The longer you chill, the better. Overnight chilling creates the firmest burgers. Don’t make the burgers too thick or they won’t cook through properly. Aim for about half an inch thick. Thicker burgers may be raw in the center by the time the outside is done. The indentation in the center is a small detail that makes a big difference in the final shape. Without it, burgers puff up into rounded domes that don’t sit flat. Medium heat is better than high heat for black bean burgers. High heat burns the outside before the inside is heated through and can cause them to fall apart. Letting the first side cook undisturbed allows a crust to form that holds the burger together. Resist the urge to flip too early or press down on them with a spatula. Use a sturdy, wide spatula for flipping. These burgers are more delicate than beef burgers and need good support when turning. Two spatulas work even better. For grilling, oil the grates very well and consider using a grill basket or perforated grill pan designed for veggie burgers. This prevents sticking and makes flipping easier. These burgers freeze beautifully. Form the patties, place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to three months. Cook from frozen, adding a few extra minutes to the cooking time. You can also bake these burgers. Place shaped patties on a parchment-lined baking sheet, brush with oil, and bake at 375 degrees for 10 minutes per side until heated through and slightly crispy. Different beans work too. Pinto beans, kidney beans, or cannellini beans can replace black beans. Each creates a slightly different flavor and color. Add hot sauce, jalapeños, or cayenne to the mixture for spicy burgers. Or mix in different spices like curry powder for an Indian-inspired version. Serve these burgers in lettuce wraps instead of buns for a low-carb option, or over a salad for a protein-packed vegetarian meal. Leftover cooked burgers keep refrigerated for up to four days. Reheat gently in a skillet, in the oven, or in the microwave. They make excellent leftovers for quick lunches. Crumble leftover burgers over salads, use them in tacos, or chop them into grain bowls. They’re versatile beyond just being burgers. The cost per burger is significantly less than beef burgers or store-bought veggie burgers, making these an economical choice for feeding families.
