These Black Bean Burgers are hearty, satisfying, and packed with savory flavor. They hold together beautifully and develop a fantastic crust when cooked. Even meat-eaters will love this protein-packed veggie staple.
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Why You’ll Love This Black Bean Burgers
- Incredibly satisfying: Hearty and firm enough to hold all your favorite toppings.
- Deep, complex flavor: Savory, umami-rich base from sautéed aromatics and spices.
- Surprisingly sturdy: Won’t crumble thanks to smart binders and a chilling step.
- Wonderfully versatile: Great on buns, over salads, or alongside eggs.
Ingredients & Tools
- 2 cans (15 oz / 425 g each) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (60 g) breadcrumbs (panko works great)
- 1/4 cup (30 g) ground flaxseed
- 2 tablespoons Worcestershire sauce (use a vegan brand if needed)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 large egg (or a flax egg for vegan option)
- Salt to taste
- Oil or cooking spray for frying or baking
Tools: A large mixing bowl, a skillet, a potato masher or fork, a baking sheet (if baking)
Notes: Quality beans matter—rinse well and pat dry thoroughly. Flaxseed adds nutty depth and acts as a binder.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 13 g |
| Fat: | 8 g |
| Carbs: | 42 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 45 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Dry those beans! This is the single most important step for a burger that holds its shape. After rinsing, spread the beans on a clean kitchen towel or paper towels and pat them thoroughly dry. Any excess moisture will make your patties mushy.
- Don’t skip the sauté. Taking a few extra minutes to cook the onions and garlic until they’re soft and fragrant makes a world of difference. It deepens their flavor and removes any harsh raw bite, which would be really noticeable in the final burger.
- Breadcrumb consistency is key. You want your mixture to be moist but not wet. If it feels too sticky, add another tablespoon of breadcrumbs. If it’s too dry and crumbly, a tiny splash of water or more Worcestershire sauce will help bring it together.
- Embrace the chill. I know it’s tempting to cook them right away, but chilling the formed patties for at least 15-20 minutes firms them up dramatically. This helps them stay intact during cooking, giving you that perfect, non-crumbly burger.
How to Make Black Bean Burgers
Step 1: Start by preparing your black beans. Drain and rinse them in a colander, then spread them out on a double layer of paper towels or a clean kitchen towel. Use another towel to gently pat them until they’re completely dry. You’ll notice some of the skins might come off—that’s totally fine, just discard them. This step is all about removing moisture to ensure a firm patty.
Step 2: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter. This sautéing process builds a fantastic flavor foundation for your burgers.
Step 3: In a large mixing bowl, add the dried black beans. Using a potato masher or a sturdy fork, mash the beans until about two-thirds of them are broken down. You want a mix of textures—some paste to hold everything together, and some whole beans for bite. It should look a bit chunky, not like a smooth puree.
Step 4: To the mashed beans, add the sautéed onion and garlic mixture, breadcrumbs, ground flaxseed, Worcestershire sauce, soy sauce, smoked paprika, cumin, black pepper, and the egg. Now, get your hands in there! Mix everything together until it’s fully combined. The mixture should be moist and hold together when you press it. Give it a taste and add salt as needed—the soy sauce adds saltiness, so you might not need much.
Step 5: Divide the mixture into 6 equal portions. Shape each portion into a firm, compact patty about 3/4-inch thick. Press them together firmly to eliminate any air pockets. Place the formed patties on a plate or baking sheet lined with parchment paper. Now, the magic step: refrigerate them for at least 15-20 minutes. This chilling time is non-negotiable for a burger that won’t fall apart.
Step 6: To cook, heat a tablespoon of oil in a large skillet (cast iron is ideal) over medium heat. Once the oil is shimmering, carefully add the patties. You should hear a gentle sizzle. Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Don’t move them around too much—let that crust develop! Then, flip them over and cook for another 4-5 minutes on the second side. They should be heated through and firm to the touch.
Step 7: If you prefer to bake them, preheat your oven to 375°F (190°C). Place the chilled patties on a parchment-lined baking sheet, lightly spray or brush them with oil, and bake for 20-25 minutes, flipping them halfway through, until they’re firm and slightly crisp on the outside.
Step 8: Once cooked, transfer the burgers to a plate and let them rest for a couple of minutes. This allows them to set fully. Then, serve them immediately on toasted buns with your favorite toppings. You’ll notice they have a fantastic, meaty texture and a beautiful, savory crust.
Storage & Freshness Guide
- Fridge: Store cooked patties in an airtight container for up to 4 days.
- Freezer: Freeze uncooked, chilled patties between parchment paper for up to 3 months.
- Reviving: Reheat in a skillet or toaster oven to restore crispness.
Serving Suggestions
Complementary Dishes
- Classic Crispy Oven Fries — The ultimate burger companion. Their salty, starchy goodness is the perfect textural contrast to the soft, savory burger.
- A Simple Vinegar-Based Coleslaw — Its tangy crunch cuts through the richness of the burger beautifully and adds a refreshing element to the plate.
- Grilled Corn on the Cob — Smoky, sweet, and a little charred, it enhances the burger’s own smoky notes for a perfect summer meal.
Drinks
- A Cold, Hoppy IPA — The bitterness and citrus notes in the beer stand up wonderfully to the burger’s hearty, savory flavors.
- Sparkling Water with Lime — For a non-alcoholic option, the crisp bubbles and citrus zing cleanse the palate between each delicious bite.
- Smoky Mezcal Negroni — If you’re feeling fancy, the complex, smoky bitterness of this cocktail is a surprisingly perfect match.
Something Sweet
- Warm Skillet Chocolate Chip Cookie — Gooey, warm, and loaded with chocolate, it’s the ultimate comfort-food finish after a savory meal.
- Mango Sorbet — Light, fruity, and refreshing, it provides a clean, sweet ending that doesn’t feel too heavy.
- Salted Caramel Brownies — Rich, fudgy, and with a hit of salt, they satisfy that deep chocolate craving in the most delightful way.
Top Mistakes to Avoid
- Mistake: Using wet beans. This is the number one reason for mushy, falling-apart burgers. The extra water content prevents the binders from doing their job properly, leading to a frustratingly crumbly patty.
- Mistake: Over-mashing the bean mixture. If you puree the beans into a smooth paste, the texture of your burger will be pasty and dense. You want a variety of textures for the best mouthfeel.
- Mistake: Skipping the chilling time. I’ve messed this up before too, in a hurry, and ended up with a burger scramble. Chilling solidifies the fats and allows the breadcrumbs to absorb moisture, creating a much sturdier patty.
- Mistake: Flipping the burgers too soon. If you try to flip them before a good crust has formed, they’re likely to stick and break. Be patient and wait for that golden-brown color.
Expert Tips
- Tip: Use a burger press or ring mold. For perfectly uniform patties every time, pack the mixture into a 3.5-inch round cookie cutter or a burger press on your parchment-lined tray. It makes them look professional and ensures even cooking.
- Tip: Add a flavor “pocket”. Press a small cube of pepper jack or cheddar cheese into the center of each patty before chilling. As it cooks, you’ll get a delicious, melty surprise in the middle.
- Tip: Double the batch and freeze. These burgers freeze beautifully. Separate the uncooked, chilled patties with parchment paper, store them in a freezer bag, and they’ll be ready for a quick meal anytime. Cook from frozen, just add a few extra minutes.
- Tip: Get a good sear. Make sure your pan is properly preheated before adding the patties. A hot pan creates a Maillard reaction, which is just a fancy way of saying it gives you that incredible, savory, browned crust we all love.
FAQs
Can I make these black bean burgers gluten-free?
Absolutely! It’s a very easy swap. Just use certified gluten-free breadcrumbs (or even crushed gluten-free crackers) and ensure your Worcestershire sauce and soy sauce are gluten-free versions (tamari is a great option). All the other core ingredients are naturally gluten-free, so you’ll have a delicious burger that fits your dietary needs without any compromise on flavor or texture.
Can I grill these burgers instead of pan-frying?
You can, but it requires a little extra caution. Make sure your patties are very well-chilled and firm. Brush the grill grates generously with oil and preheat your grill to a medium heat. Use a spatula to gently place the patties on the grill and do not move them for at least 5-6 minutes to get a good sear before carefully flipping. A grill basket or a sheet of foil with holes poked in it can also be a lifesaver to prevent them from falling through the grates.
Why did my burgers turn out mushy on the inside?
This usually points to two potential issues: too much moisture or undercooking. First, double-check that you dried the beans thoroughly. Second, make sure you’re cooking them long enough over medium heat to allow the interior to firm up. If the outside is browning too quickly, you can finish them in a 350°F (175°C) oven for 5-10 minutes to cook through without burning.
What’s the best way to reheat leftover black bean burgers?
To maintain the best texture, avoid the microwave, which can make them soft. Instead, reheat them in a toaster oven or a conventional oven at 375°F (190°C) for about 10-15 minutes, until warmed through. You can also re-crisp them in a skillet over medium heat for a few minutes on each side. This method helps restore that lovely crust.
Can I use a different type of bean?
You can experiment, but black beans are ideal because of their firm texture and mild, earthy flavor. Kidney beans or pinto beans would be the next best substitutes, though the color and flavor will be slightly different. I’d avoid using softer beans like cannellini or chickpeas as the primary bean, as they can lead to a much softer, more falafel-like consistency.
Black Bean Burgers
Make the best hearty and savory Black Bean Burgers with this easy recipe. Perfectly firm and full of flavor. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
2 cans black beans (15 oz / 425 g each, rinsed and drained)
-
1 tablespoon olive oil
-
1 medium yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
1/2 cup breadcrumbs (60 g, panko works great)
-
1/4 cup ground flaxseed (30 g)
-
2 tablespoons Worcestershire sauce (use a vegan brand if needed)
-
1 tablespoon soy sauce or tamari
-
1 teaspoon smoked paprika
-
1/2 teaspoon cumin
-
1/4 teaspoon black pepper
-
1 large egg (or a flax egg for vegan option)
-
Salt (to taste)
-
Oil or cooking spray (for frying or baking)
Instructions
-
Start by preparing your black beans. Drain and rinse them in a colander, then spread them out on a double layer of paper towels or a clean kitchen towel. Use another towel to gently pat them until they’re completely dry. You’ll notice some of the skins might come off—that’s totally fine, just discard them. This step is all about removing moisture to ensure a firm patty.01
-
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter. This sautéing process builds a fantastic flavor foundation for your burgers.02
-
In a large mixing bowl, add the dried black beans. Using a potato masher or a sturdy fork, mash the beans until about two-thirds of them are broken down. You want a mix of textures—some paste to hold everything together, and some whole beans for bite. It should look a bit chunky, not like a smooth puree.03
-
To the mashed beans, add the sautéed onion and garlic mixture, breadcrumbs, ground flaxseed, Worcestershire sauce, soy sauce, smoked paprika, cumin, black pepper, and the egg. Now, get your hands in there! Mix everything together until it’s fully combined. The mixture should be moist and hold together when you press it. Give it a taste and add salt as needed—the soy sauce adds saltiness, so you might not need much.04
-
Divide the mixture into 6 equal portions. Shape each portion into a firm, compact patty about 3/4-inch thick. Press them together firmly to eliminate any air pockets. Place the formed patties on a plate or baking sheet lined with parchment paper. Now, the magic step: refrigerate them for at least 15-20 minutes. This chilling time is non-negotiable for a burger that won’t fall apart.05
-
To cook, heat a tablespoon of oil in a large skillet (cast iron is ideal) over medium heat. Once the oil is shimmering, carefully add the patties. You should hear a gentle sizzle. Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Don’t move them around too much—let that crust develop! Then, flip them over and cook for another 4-5 minutes on the second side. They should be heated through and firm to the touch.06
-
If you prefer to bake them, preheat your oven to 375°F (190°C). Place the chilled patties on a parchment-lined baking sheet, lightly spray or brush them with oil, and bake for 20-25 minutes, flipping them halfway through, until they’re firm and slightly crisp on the outside.07
-
Once cooked, transfer the burgers to a plate and let them rest for a couple of minutes. This allows them to set fully. Then, serve them immediately on toasted buns with your favorite toppings. You’ll notice they have a fantastic, meaty texture and a beautiful, savory crust.08
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