Simple Amazing Blackbean Burgers! Recipe

I’ve got a Black Bean Burgers Recipe that yields juicy, grillable patties in under 30 minutes and holds up perfectly for weekly meal prep.

I’m obsessed with these Black Bean Burgers because they actually taste like something you want to eat again and again. I love the charred edges and soft center, the way minced garlic cuts through the beaniness and cilantro adds that bright hit.

But it’s not fussy, just bold flavors, grillable, and mess-friendly. I make them when I need quick lunches that survive the week, and they’re the sort of Vegan Burger Recipes I brag about without shame.

Once you try one, you’ll stop pretending fake-meat patties are interesting. Worth it.

Every. Single.

Time. I eat them cold in the car.

Ingredients

• Black beans: hearty protein, creamy base that keeps patties together.
• Red onion: basically sharp bite and tiny crunchy bursts.
• Garlic: punchy aroma, it’s what makes them smell irresistible.
• Egg or flax: binder that holds the mix, vegan or not.
• Breadcrumbs or oats: texture and body, makes patties less mushy.
• Olive oil: adds richness and helps everything cook evenly.
• Lime or lemon juice: bright pop that cuts the richness.
• Cumin: warm earthy note, low-key taco vibes.
• Smoked paprika: smoky depth without firing up the grill.
• Chili powder: gentle heat and a little complexity.
• Baking powder: lifts patties, keeps them from being too dense.
• Salt: brings out every flavor, don’t skip it.
• Black pepper: subtle bite and peppery finish.
• Cilantro or parsley: fresh herbal lift, optional but tasty.
• Cornmeal or extra crumbs: crunchy coating option for grilling.

Ingredient Quantities

• 2 (15 oz) cans black beans, drained and rinsed
• 1/2 cup finely chopped red onion (about 1 small)
• 2 cloves garlic, minced
• 1 large egg or 1 tablespoon ground flax mixed with 3 tablespoons water (for vegan)
• 3/4 cup plain breadcrumbs or quick oats (use gluten free if needed)
• 2 tablespoons olive oil, plus more for cooking
• 1 tablespoon lime juice or lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt, plus extra to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro or parsley, optional but tasty
• 1/4 cup cornmeal or extra breadcrumbs for coating, optional for grilling

How to Make this

1. Heat 1 tablespoon olive oil in a skillet over medium, add the chopped red onion and cook until soft and translucent, about 4 minutes, then add the minced garlic and cook 30 seconds more; remove from heat and let cool a minute.

2. Drain and rinse the black beans really well, then transfer to a large bowl and mash with a potato masher or fork until mostly mashed but still a few whole beans remain for texture.

3. In a small bowl mix the egg or flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), lime or lemon juice, the cooled onion and garlic, 2 tablespoons olive oil, cumin, smoked paprika, chili powder, baking powder, salt and pepper, then stir that into the mashed beans.

4. Add the 3/4 cup breadcrumbs or quick oats and the chopped cilantro or parsley if using; stir until combined. If mixture seems too wet add a bit more crumbs or oats, if too dry add a teaspoon or two of water or oil.

5. Taste and adjust seasoning now, adding more salt, pepper or lime juice to brighten it up; remember flavors mellow once cooked so be a little bold.

6. Form the mixture into 6 evenly sized patties, press them together well but dont compact them so hard they become dense; if grilling or wanting extra crispness lightly coat each patty in cornmeal or extra breadcrumbs.

7. For stovetop: heat a little oil in a skillet over medium, cook patties 4 to 5 minutes per side until a golden crust forms and theyre heated through. For grill: oil grates well and grill over medium heat about 4 minutes per side, flipping gently so they dont fall apart.

8. If baking: place on a parchment lined sheet, brush with a little oil, and bake at 400 F for 12 to 15 minutes, flipping halfway, until golden and firm.

9. Let patties rest 2 minutes before serving so they set up; serve on buns or lettuce wraps with your favorite toppings like avocado, pickles, slaw or extra lime.

10. Make ahead tip: patties hold well in the fridge for 3 days or freeze uncooked on a tray then bag; thaw and cook straight from frozen adding an extra minute or two per side.

Equipment Needed

1. 10 to 12 inch skillet (nonstick or cast iron)
2. Mixing bowls (one large, one small)
3. Potato masher or sturdy fork
4. Measuring cups and spoons
5. Chef’s knife and cutting board
6. Wooden spoon or spatula
7. Colander or fine mesh strainer
8. Baking sheet lined with parchment (or grill and tongs if grilling)

FAQ

Simple Amazing Blackbean Burgers! Recipe Substitutions and Variations

• Black beans: swap for pinto beans or mashed chickpeas — both hold together well and give a similar earthy flavor, though chickpeas make a slightly dryer, nuttier patty, so add a splash more oil or water if needed.
• Bread crumbs or quick oats: use cooked quinoa or almond flour for gluten free or low carb options; quinoa adds a nice texture, almond flour makes them denser so press gently when forming patties.
• Egg (binder): replace with 2 tablespoons chia seeds mixed with 6 tablespoons water or 1/3 cup mashed sweet potato for a vegan binder; chia gives a gel like hold, sweet potato adds moisture and a hint of sweetness.
• Olive oil: use avocado oil or light olive oil or even vegetable oil for higher heat cooking; avocado oil handles the pan or grill better and won’t taste as strong if you want a cleaner flavor.

Pro Tips

– Don’t over mash the beans. Leave some whole bits so the patties have texture otherwise they turn into a dense paste and fall flat when you cook em. A few big chunks give a nicer bite.

– If the mix feels too wet, chill it for 20 minutes before forming patties. Chilling firms up the oats or crumbs and makes shaping easier. If it’s still fragile, add a tablespoon more crumbs or oats not a ton or they get dry.

– Use a hot pan and don’t mess with the patty until it’s got a good crust. That first 4 minutes is key, flip once gently. If you flip too soon theyll stick and break apart.

– For extra flavor punch add a splash more lime or lemon just before serving and a pinch more salt after cooking. Flavors settle while cooking so be a little bold when seasoning earlier.