If there’s one veggie burger recipe I reach for time and time again, it’s this Epic Black Bean Burger. Whether you’re a committed vegetarian or just trying to eat less meat during the week, this burger ticks all the right boxes—hearty, flavorful, easy to make, and surprisingly satisfying. And let’s be honest, not all veggie burgers are created equal. Some fall apart, some taste bland, and some leave you wondering why you didn’t just go for the fries instead. Not this one!
These black bean burgers have everything you want in a homemade patty—protein, fiber, bold spices, and a texture that actually holds up when cooked. You can grill them, bake them, or pan-sear them depending on your mood or what your weeknight dinner schedule looks like. Plus, they’re made with simple pantry staples and can easily be made vegan with a quick swap.
I first started making these when I was trying to build a few more meatless meals into our week, and honestly, I wasn’t expecting much. But the first time I served them, my husband—who’s usually a “where’s the beef?” kind of guy—polished off his burger and asked for another. That’s when I knew this one was a keeper.
So whether you’re whipping up a quick weeknight dinner or planning a weekend cookout, this recipe will become your go-to for veggie burgers that truly deliver.
Let’s get started!
Ingredients You’ll Need
1 can (15 oz) black beans, drained and rinsed
½ cup breadcrumbs or oat flour
¼ cup finely chopped onion
2 cloves garlic, minced
1 egg
1 tablespoon tomato paste or ketchup
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil (for cooking)
Optional for Serving:
Burger buns, lettuce, tomato, avocado, red onion, sauce of choice
STEP 1: MASH THE BLACK BEANS
Start by draining and rinsing your black beans, then toss them into a large mixing bowl. Use a fork or a potato masher to mash the beans until mostly smooth. You want some small chunks left for texture—this helps give the patties that satisfying “bite” instead of just a soft, mushy middle.
This step is super important because a good mash is what binds your ingredients together without needing a ton of extra filler.
STEP 2: ADD THE REST OF THE INGREDIENTS
Once your beans are mashed, it’s time to add all the goodies: breadcrumbs or oat flour (either works great—use oat flour for a gluten-free version), finely chopped onion, minced garlic, the egg, tomato paste, cumin, smoked paprika, and a pinch each of salt and pepper.
Give everything a really good mix with a spoon or your hands until the mixture holds together. You’ll notice it’s moist but not overly sticky—just the right consistency to shape into patties.
Tip: If the mixture feels too wet, sprinkle in a bit more breadcrumbs a tablespoon at a time. If it feels too dry, a small spoonful of water or an extra squirt of ketchup can help.
STEP 3: SHAPE AND CHILL THE PATTIES
Divide the mixture into four even portions and shape each one into a burger patty. Press them together firmly so they hold their shape, then place them on a plate or tray lined with parchment paper.
Now, here’s the secret weapon—chill them for at least 20 minutes in the fridge. This step helps them firm up and makes them easier to cook without falling apart. It’s worth the wait, I promise!
Cooking and Customizing Your Epic Black Bean Burger
Now that your patties have had some time to chill and firm up, it’s time for the real fun—cooking and building your perfect burger. One of the best things about this black bean burger recipe is how versatile it is. You can pan-sear, bake, or even grill these patties depending on your preference, and they hold up beautifully with any method.
Whether you’re making these for a quick weeknight dinner or meal prepping a batch for the week ahead, you’ll love how quickly they come together once they’re chilled. Plus, I’ll share a few of my favorite ways to change things up depending on what I have on hand. Let’s jump back into the process and finish making these delicious, protein-packed patties.
STEP 4: COOK THE BURGERS TO PERFECTION
After the patties have chilled, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, gently place the patties in the pan. Cook each side for 4 to 5 minutes, until they’re golden brown and heated all the way through. You’re looking for a nice, crispy outer crust and a warm, tender interior.
Baking Option: If you prefer a hands-off approach or are making a large batch, you can bake the patties instead. Preheat your oven to 375°F, place the patties on a baking sheet lined with parchment paper, and bake for 20 minutes, flipping halfway through. You won’t get quite the same crispy edges as pan-searing, but it’s still delicious—and great for meal prep!
Grilling Option: Yep, these burgers are grill-friendly, too! Just make sure they’re well-chilled and lightly oiled before placing them on the grill. Cook on medium heat for about 4 minutes per side. Use a spatula to flip carefully so they don’t stick.
STEP 5: ASSEMBLE AND SERVE
Now it’s time to build your burger! Start with your favorite buns—classic brioche, whole wheat, or even lettuce wraps if you’re going low-carb. Add your freshly cooked black bean patty, then pile on the toppings. The beauty of this burger is that it’s the perfect blank canvas for whatever you’re craving.
Here are some of my go-to topping combos:
Classic: Lettuce, tomato, red onion, and a generous swipe of mayo or mustard
Spicy: Pepper jack cheese, jalapeños, sriracha mayo, and avocado
Southwest Style: Guacamole, corn salsa, cilantro, and lime crema
BBQ Bliss: Smoked gouda, BBQ sauce, crispy onions, and pickles
Don’t be afraid to get creative here. This burger has such great flavor on its own, it pairs well with just about anything.
Tips for the Best Black Bean Burger Every Time
Don’t skip the chilling step. It’s tempting to go straight from mixing to cooking, but chilling helps the patties firm up and stay together when cooking.
Texture is key. When mashing the beans, leave some chunks for texture. It gives the burger a heartier bite.
Customize the spice. If you like more kick, add a pinch of cayenne or some chopped chipotle peppers in adobo to the mix.
Make it vegan. Just sub the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes).
Batch and freeze. These patties freeze really well. Just layer them with parchment paper in a container or freezer bag and freeze for up to 2 months. Cook directly from frozen, adding a few extra minutes.
Why This Recipe Works So Well
What sets this black bean burger apart from the others? It’s all about balance. You get earthiness from the beans, moisture from the egg and tomato paste, a subtle smokiness from the paprika, and that slightly chewy bite thanks to the breadcrumbs or oat flour. It’s flavorful without being overpowering, firm but not dry, and it holds its shape whether you’re pan-frying, grilling, or baking.
And let’s be honest: finding a veggie burger that doesn’t crumble into a mess is half the battle. This one? It holds strong—literally and flavor-wise.
Epic Black Bean Burger: FAQ and Final Thoughts
You’ve mashed, mixed, cooked, and topped your way to a seriously satisfying black bean burger—but if you’re still wondering about a few things, you’re not alone. Below, I’ve rounded up the most common questions I get about this recipe, from swaps to storage, so you can make this burger again and again with total confidence.
Frequently Asked Questions
1. Can I freeze these black bean burgers?
Absolutely! These burgers freeze beautifully. After shaping the patties (either before or after cooking), lay them flat between sheets of parchment paper and store them in an airtight container or freezer bag. They’ll keep in the freezer for up to 2 months. When ready to cook, you can pan-fry them straight from frozen—just add a couple of extra minutes to each side.
2. What can I use instead of breadcrumbs?
If you’re avoiding gluten or just don’t have breadcrumbs on hand, oat flour works great. You can make it yourself by pulsing rolled oats in a blender or food processor until fine. Crushed crackers or even almond flour can work in a pinch, but the texture may vary slightly.
3. How do I make this recipe vegan?
To make it vegan, simply replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken. It binds the mixture well without altering the flavor.
4. My patties are falling apart—what went wrong?
The most common culprit is not chilling the patties before cooking. This step really helps firm them up so they don’t crumble. If your mixture feels too wet before shaping, add more breadcrumbs a tablespoon at a time until it holds together better.
5. Can I double the recipe?
Definitely! This recipe scales really well. Just double (or triple) all the ingredients and follow the same steps. It’s great for meal prep or feeding a crowd.
6. Are canned black beans okay, or should I use fresh?
Canned black beans are perfect for this recipe and keep things quick and easy. Just make sure to rinse and drain them thoroughly. If you want to use dried beans, cook them fully and let them cool before mashing.
7. What toppings go best with black bean burgers?
These burgers are super versatile. You can go classic with lettuce, tomato, and mayo, or dress them up with spicy sauces, guacamole, grilled onions, or even a fried egg. Don’t be afraid to experiment based on your mood and pantry!
Final Thoughts: Why You’ll Love This Epic Black Bean Burger
Whether you’re new to veggie burgers or a long-time plant-based pro, this Epic Black Bean Burger delivers big on flavor, texture, and ease. It’s one of those reliable recipes you can always fall back on when you want something filling, healthy-ish, and delicious. Plus, the ingredients are simple and affordable—no hard-to-find items or fancy prep methods.
It also happens to be a total crowd-pleaser. You can serve it at a summer BBQ, pack it for lunch, or make a batch ahead of a busy week. It’s endlessly customizable and always satisfying.
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Epic Black Bean Burger Recipe
Description
This Epic Black Bean Burger is a flavorful, satisfying alternative to traditional beef burgers. Packed with protein and fiber from black beans, and enhanced with spices, herbs, and a touch of smokiness, these patties are hearty, moist, and hold together beautifully when cooked. Whether you grill, bake, or pan-sear them, they make a perfect base for your favorite burger toppings.
Ingredients
1 can (15 oz) black beans, drained and rinsed
½ cup breadcrumbs or oat flour
¼ cup finely chopped onion
2 cloves garlic, minced
1 egg
1 tablespoon tomato paste or ketchup
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil (for cooking)
Instructions
Mash the black beans in a large bowl using a fork or potato masher until mostly smooth with some chunks for texture.
Add the breadcrumbs, chopped onion, garlic, egg, tomato paste, cumin, smoked paprika, salt, and pepper. Mix thoroughly until a cohesive mixture forms.
Divide the mixture into four equal portions and shape into burger patties. Place them on a plate or tray and chill in the refrigerator for about 20 minutes to help them firm up.
Heat olive oil in a skillet over medium heat. Cook the patties for about 4 to 5 minutes on each side until golden brown and heated through.
Serve on buns with your choice of toppings such as lettuce, tomato, avocado, red onion, or your favorite sauce.
Notes
To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes).
These burgers can also be baked at 375°F for 20 minutes, flipping halfway through.
If the mixture feels too wet, add more breadcrumbs a little at a time.
Leftover patties can be stored in the fridge for up to 3 days or frozen for longer storage.
