Easy Black Bean Burgers
Hearty, smoky black bean burgers with a crisp outside that hold together on the pan or grill. A satisfying vegetarian dinner made from pantry staples.
Most homemade veggie burgers turn into mush because canned beans hold a lot of water. The fix is simple: bake the drained beans for about 15 minutes to dry them out. They mash into a thick, sturdy mixture that shapes easily and gets a crisp crust in the pan.
Cumin, smoked paprika and a little chili powder give these burgers a smoky, savory flavor, and panko plus one egg hold everything together.
They are filling, budget friendly and freezer friendly, so they make a great meatless dinner for the whole family.
Why You’ll Love This Recipe
- Hold together and do not turn mushy
- Made from pantry staples
- Freeze well for quick dinners
- Smoky, savory and filling
Ingredient Notes
Black beans: Rinse and drain canned beans well, then dry them in the oven. This one step is what makes the burgers firm.
Panko: Panko breadcrumbs absorb moisture and add structure. Regular breadcrumbs work but use a little less.
See the recipe card below for full measurements.
How to Make Easy Black Bean Burgers
Dry the beans
Heat the oven to 350°F (175°C). Spread the rinsed beans on a parchment-lined baking sheet and bake for 15 minutes, until they look dry and some skins split.
Cook the aromatics
Meanwhile, heat 1 tablespoon of the oil in a skillet over medium heat. Cook the onion for 4 to 5 minutes until soft, add the garlic, cumin, smoked paprika and chili powder and cook 1 minute more.
Mash
Put the warm beans in a large bowl and mash with a potato masher or fork, leaving some beans partly whole for texture.
Mix
Add the onion mixture, salt, pepper, egg and panko. Mix well. The mixture should hold together when squeezed. If it is sticky, add 1 to 2 tablespoons more panko.
Shape and chill
Divide into 6 portions and shape into patties about 3/4 inch thick. Chill for 15 minutes if you have time; it helps them hold together.
Cook
Heat the remaining oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until crisp and heated through. Serve on buns with your favorite toppings.
Tips for the Best Results
- Leave some texture when mashing. Fully smooth beans make pasty burgers.
- Flip only once, with a wide spatula.
- To grill, chill the patties for 30 minutes first and cook on a well-oiled grill or grill mat.
- Add a slice of pepper jack cheese in the last minute for a cheeseburger version.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Skipping the bean drying step | Wet beans make mushy patties that fall apart. |
| Pan too hot | Medium heat crisps the outside while the inside heats through. |
| Flipping too soon | Wait until a crust forms, about 4 minutes. |
Substitutions
- Egg: A flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes) to make them vegan.
- Panko: Quick oats or gluten-free breadcrumbs.
- Black beans: Pinto or kidney beans, dried the same way.
What to Serve With It
- Sweet potato fries
- Corn on the cob
- Coleslaw
- Avocado and pico de gallo
Storage and Reheating
Fridge: Store cooked or uncooked patties in an airtight container for up to 4 days.
Freezer: Freeze uncooked patties with parchment between them for up to 3 months. Cook from frozen, adding 2 to 3 minutes per side.
Reheat: Reheat in a skillet or air fryer at 375°F (190°C) for 5 to 6 minutes.
Tools That Make This Easier
- Potato masherMashes beans quickly while leaving some texture.Check price on Amazon
- Burger patty pressMakes even patties that cook at the same rate.Check price on Amazon
- Nonstick skilletBean patties release cleanly without breaking.Check price on Amazon
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Easy Black Bean Burgers
Hearty, smoky black bean burgers with a crisp outside that hold together on the pan or grill. A satisfying vegetarian dinner made from pantry staples.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Spread the rinsed beans on a parchment-lined baking sheet and bake for 15 minutes, until they look dry and some skins split.
- Meanwhile, heat 1 tablespoon of the oil in a skillet over medium heat. Cook the onion for 4 to 5 minutes until soft, add the garlic, cumin, smoked paprika and chili powder and cook 1 minute more.
- Put the warm beans in a large bowl and mash with a potato masher or fork, leaving some beans partly whole for texture.
- Add the onion mixture, salt, pepper, egg and panko. Mix well. The mixture should hold together when squeezed. If it is sticky, add 1 to 2 tablespoons more panko.
- Divide into 6 portions and shape into patties about 3/4 inch thick. Chill for 15 minutes if you have time; it helps them hold together.
- Heat the remaining oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until crisp and heated through. Serve on buns with your favorite toppings.
Nutrition (per serving)
- Calories
- 190 kcal
- Protein
- 9 g
- Carbohydrates
- 27 g
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Fiber
- 9 g
- Sugar
- 1 g
- Sodium
- 420 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Why do my black bean burgers fall apart?
Usually the beans were too wet. Drying them in the oven and chilling the patties before cooking keeps them firm.
Can I bake black bean burgers?
Yes. Bake on a greased, lined sheet at 375°F (190°C) for about 20 minutes, flipping halfway.
Are black bean burgers healthy?
They are high in fiber and plant protein and lower in saturated fat than beef burgers, though nutrition depends on your buns and toppings.
Can I make them vegan?
Yes. Use a flax egg instead of the egg and serve on vegan buns.
