If you’ve been on the hunt for the Best Black Bean Burger Recipe, you’re about to hit a jackpot. I absolutely love this recipe because it’s hearty, packed with bold smoky flavors, and has just the right texture to satisfy any craving for a good burger—without any meat involved. Whether you’re a longtime veggie lover or just curious, you’re going to find that these black bean burgers are irresistible, easy to make, and perfect any night of the week.
Why You’ll Love This Recipe
- Bold smoky flavor: Thanks to chipotle peppers and adobo sauce, these burgers have a smoky kick that wakes up the taste buds.
- Perfect texture: You get a nice balance of creamy black beans with just enough chunk and panko to hold the patty together without crumbling.
- Quick and simple: You can whip these up in under 30 minutes, making them perfect for weeknight dinners or last-minute meals.
- Versatile and customizable: Whether you grill or pan-fry, or add your favorite toppings, these burgers never disappoint.
Ingredients You’ll Need
This recipe pulls together ingredients that work so well because they balance smoky, tangy, savory, and slightly sweet notes. I like buying canned chipotles in adobo sauce and having tamari on hand as a gluten-free soy sauce alternative—it really boosts the umami flavor here.
- Black beans: Use cooked and drained beans for the best consistency; canned works great if you rinse them well.
- Yellow onion: Grated finely, it adds moisture and a subtle sweetness that complements the spices.
- Garlic: Freshly minced garlic brings plenty of fragrance and depth.
- Chipotle peppers: These give your burger a smoky heat—don’t skip them if you like a little kick.
- Adobo sauce: Packed with flavor, it’s a key for that signature smoky and slightly spicy base.
- Tamari: A gluten-free soy sauce alternative adding a savory dash.
- Balsamic vinegar: Just a splash lifts the overall flavor with a hint of acidity.
- Ground cumin: Earthy and warm, cumin refreshes the palate.
- Sea salt and black pepper: Essential for seasoning and bringing all ingredients together.
- Egg: Acts as a binder to hold the patties together; you can experiment with flaxseed if vegan.
- Panko bread crumbs: Adds crunch and helps the patty maintain its shape.
- Extra-virgin olive oil: For brushing your skillet or grill to get that perfect char.
- Hamburger buns and desired fixings: Everything from lettuce, tomato, chipotle mayo, to avocado can elevate your burger game.
Variations
One of the things I love about the Best Black Bean Burger Recipe is how easy it is to tweak it to your taste or dietary needs. You can spice it up or tone it down, swap ingredients, and still get incredible results. Don’t hesitate to make it your own.
- Spicy kick variation: When I want an extra punch, I add a dash of smoked paprika or a bit more chipotle—it really wakes up the flavor.
- Vegan adaptation: I’ve successfully replaced the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested), and it holds up nicely.
- Gluten-free option: Substitute panko with almond flour or gluten-free breadcrumbs; just be mindful of texture differences.
- Herby twist: Fresh cilantro or parsley folded in adds a refreshing brightness I enjoy on warmer days.
How to Make Best Black Bean Burger Recipe
Step 1: Mash It Right
Start by combining the black beans, grated onion, minced garlic, diced chipotle peppers, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper in a large bowl. I use a potato masher here—you want to mash the beans enough so the mixture sticks together but still leaves some chunks for texture. When I first tried over-mashing, the burgers felt too mushy, so having some bean chunks really improves the bite.
Step 2: Add the Binders
Next, fold in the egg gently with a spatula until everything’s just combined. Then mix in the panko bread crumbs until the mixture holds together. If it feels too wet to handle, I recommend chilling it in the fridge for 20 minutes—that trick works like a charm to firm up your patties and helps prevent crumbling when cooking.
Step 3: Shape and Cook
Use your hands to form the mixture into 6 even patties. Heat a cast-iron skillet over medium heat and brush it lightly with olive oil. Cook the burgers about 5 minutes per side, watching that you get a nice char without burning—turn down the heat if needed. If you prefer grilling, preheat your outdoor grill to 400°F, brush the patties with olive oil, spray the grates, and grill 8 minutes on the first side and 4 on the second. My family goes crazy for that delicious grill char!
Serve these beauties warm with hamburger buns and your favorite toppings. Seriously, these burgers steal the show every time.
Pro Tips for Making Best Black Bean Burger Recipe
- Don’t over-mash your beans: Leaving some chunks adds a pleasant texture and prevents your patties from becoming a paste.
- Chill the mixture: I learned that chilling for 20 minutes helps the patties hold their shape better while cooking, avoiding fall-apart disasters.
- Adjust cooking heat carefully: Cooking too hot burns the outside before the inside warms through; medium heat and patience make all the difference.
- Use a cast iron skillet or grill: They give you the best sear and flavor-packed crust that makes this burger a total winner.
How to Serve Best Black Bean Burger Recipe
Garnishes
I’m a big fan of layering flavors here. Chipotle mayo or creamy guacamole is my go-to because they echo the smoky chipotle in the burger and add a silky richness. Crisp lettuce and juicy tomato slices provide a fresh contrast, while pickled onions or jalapeños give that extra zing I can’t resist.
Side Dishes
For sides, I love pairing these burgers with sweet potato fries or a fresh kale salad with lemon vinaigrette. On casual nights, simple oven-baked potato wedges and coleslaw work beautifully. Experiment with your favorites, but think about balancing smoky and crunchy textures to complement the burger.
Creative Ways to Present
When I make these for friends, I like to build a small burger bar—lettuce wraps, a variety of buns, multiple sauces, and colorful toppings on display. It’s interactive and lets everyone customize their own. Also, serving the patties open-faced on toasted bread with bright slaws is a lovely, lighter presentation for summer gatherings.
Make Ahead and Storage
Storing Leftovers
I like to store leftover black bean patties in an airtight container in the fridge. They keep well for up to 3 days, making for super convenient next-day lunches or quick dinners. Just pop them in a sandwich or salad for a protein boost.
Freezing
Freezing these burgers works great! I prefer freezing them individually on a tray first, so they don’t stick together, then transferring them to a freezer bag. This way, I can grab just one or two at a time. Frozen patties keep well for up to 2 months without sacrificing flavor or texture.
Reheating
For reheating, I find heating them in a skillet over medium heat brings back the crispy edges nicely. Microwaving works in a pinch but sometimes makes them a bit soggy. To keep that fresh-off-the-grill crust, warming on the stove with a quick brush of oil is my favorite method.
FAQs
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Can I make this Best Black Bean Burger Recipe vegan?
Absolutely! You can swap out the egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for a few minutes until gel-like). This binds the patties similarly and keeps everything plant-based.
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How do I prevent black bean burgers from falling apart?
Aside from making sure you add enough binder like egg and panko, chilling the patties before cooking really helps firm them up. Also, don’t flip them too early—give the bottom time to crisp and hold together first.
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Can I use canned black beans for this recipe?
Yes! Just be sure to rinse and drain them thoroughly to remove excess sodium and prevent sogginess. They make your prep super quick and easy.
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What’s the best way to cook black bean burgers?
I recommend either pan-frying in a cast-iron skillet over medium heat or grilling them. Both methods give those deliciously crispy edges and a smoky char that really elevate the flavor.
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Can I prepare the burger mixture in advance?
Yes, you can mix the ingredients and keep the mixture in the fridge for up to 24 hours before forming patties and cooking. This makes meal prep super easy and your flavors even better.
Final Thoughts
I’ve made a lot of black bean burgers over the years, and this one still stands out as my absolute favorite. It’s the perfect combination of smoky, savory, and just a tad spicy, with a texture that’s always spot on. Whether you’re cooking for your family, hosting friends, or just craving something comforting and delicious, this Best Black Bean Burger Recipe never lets me down. Give it a try—I promise you’ll be glad you did, and you might just make it a staple in your kitchen too.
Print
Best Black Bean Burger Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 burgers
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Best Black Bean Burger recipe offers a hearty, flavorful vegetarian burger option packed with smoky chipotle peppers and savory seasonings. Made with mashed black beans, aromatic spices, and panko breadcrumbs for texture, these patties are perfectly cooked in a skillet or on the grill until charred and delicious. Serve on hamburger buns with your favorite fixings for a satisfying and wholesome meal.
Ingredients
Main Ingredients
- 3 cups cooked black beans (drained and rinsed)
- ⅓ cup grated yellow onion (about ½ medium)
- 2 garlic cloves (minced)
- 2 chipotle peppers from a can of chipotles in adobo (diced)
- 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 large egg
- 1 cup panko bread crumbs
For Cooking
- Extra-virgin olive oil (for brushing)
- Cooking spray (if grilling)
For Serving
- Hamburger buns
- Desired fixings (lettuce, tomato, ketchup, mustard, chipotle mayo, guacamole, etc.)
Instructions
- Prepare the mixture: In a large bowl, combine the cooked black beans, grated yellow onion, minced garlic, diced chipotle peppers, adobo sauce, tamari, balsamic vinegar, ground cumin, sea salt, and freshly ground black pepper. Use a potato masher to mash the mixture until it mostly holds together but still retains some chunks of black beans for texture.
- Add egg and panko: Add the large egg to the mashed bean mixture and fold it in with a spatula until well combined. Then fold in the panko bread crumbs to provide structure to the patties.
- Form patties: Using your hands, form the mixture into 6 evenly sized patties. The mixture should be slightly wet but cohesive. If too wet to handle, chill in the refrigerator for 20 minutes or mash the beans further to firm it up.
- Cook in skillet: Heat a cast-iron skillet over medium heat. Brush the skillet lightly with extra-virgin olive oil, then add the patties. Cook for about 5 minutes on each side until the burgers are nicely charred and cooked through. Adjust heat as needed to avoid burning.
- Alternative grilling method: Preheat an outdoor grill to 400°F. Lightly brush olive oil over the patties and spray the grill grates with cooking spray to prevent sticking. Grill the patties 8 minutes on the first side and 4 minutes on the second side, until charred and cooked through.
- Serve: Place the cooked patties on hamburger buns and add your choice of fixings such as lettuce, tomato, ketchup, mustard, chipotle mayo, or guacamole. Serve immediately while warm.
Notes
- This black bean burger recipe produces hearty, well-charred patties packed with bold smoky and savory flavors.
- These burgers pair well with classic fixings like ketchup and mustard, but chipotle mayo or guacamole will elevate the taste.
- If the mixture is too wet to form patties easily, chilling it or mashing the beans more thoroughly will help.
- Both skillet and grill methods yield delicious results depending on your preference and available equipment.
Nutrition
- Serving Size: 1 burger (without bun and fixings)
- Calories: 220
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 40 mg
