Homemade Black Bean Burgers
This post may contain affiliate links, see my disclosure policy for details.
If you’ve ever want to make homemade black bean burgers, I’m here to show you! These easy bean based burgers have been a constant staple in my dinner rotation and I know they’ll be added to yours!
I’ve been making these black bean burgers for years, and this is the recipe that will give me thick, flavorful burgers without falling apart.
I originally adapted this recipe for black bean burgers from The Pioneer Woman’s version by adding an extra egg and a bit of salsa to help the patties hold together better. After testing plenty of swaps, shortcuts, and methods, I can confidently say these bean burgers work every time—quick to cook, full of flavor, and no crumbling in sight.
Why This Recipe Works For You
- Uses simple pantry staples
- Holds together from pan to bun
- Cooks quickly for weeknight dinners
- Freezer-friendly for make-ahead meals
- No special equipment needed—just a bowl, something to mash beans with, and a skillet.
Ingredients
Full ingredient amounts can be found on the recipe card below!
- Canned black beans– these will need to be rinsed and drained really well before mashing. Feel free to use low-sodium black beans to control the salt a bit more.
- Onion- white, yellow, or red onions work! I’ve made this recipe a dozen times, and any type of onion has been delicious!
- Seasoned breadcrumbs (panko works too in a pinch) – I like seasoned for this recipe. These have a lot more flavor and boost up the other ingredients in the black bean burger patties. To keep these completely plant-based, choose vegan-friendly breadcrumbs.
- Salsa- I like a commercial jarred salsa for this recipe, I don’t recommend a fresh salsa or “pico de gallo” because they’re a little watery. The salsa helps to bind the burger patties and adds a nice flavor.
- Spices: chili powder, garlic powder, ground cumin, a pinch of salt, and pepper are all you need. You can also use your favorite taco seasoning or an all purpose Mexican seasoning for extra flavor!
- Large eggs – these are just for binding. Use a chia or a flax egg if you want these burgers completely plant based.
- Buns and Toppings- Use your favorite burger toppings here! I love a smoky BBQ sauce and fresh guacamole on mine!
How To Make Black Bean Burgers
Step 1:
Using a fork or potato masher, mash the rinsed and drained black beans almost completely, but leaving a few beans still whole.
Step 2:
Add in red onion, breadcrumbs, chili powder, garlic powder, cumin, salsa, salt, and pepper. Mix with a spoon or your hands, until all ingredients are just combined.
Step 3:
Add in eggs and mix until fully incorporated.
Your mixture should be able to hold its shape when scooped into a ball.
Tips: If the mixture is too wet, add additional breadcrumbs, one tablespoon at a time, until the patty can hold its shape. If the mixture is too dry, add a little water or more salsa, one tablespoon at a time, until the burger mix sticks together and can be formed into patties.
Step 4:
Scoop bean mixture into mounds with a cookie scoop or measuring cup (a 1/3 cup size) and flatten into a patty.
Tip: I try to make the patties the same size as the burger buns I’m using, or about 3/4″ thick.
How To Cook Black Bean Burgers
Lightly grease a skillet or cast iron pan with olive oil or cooking spray and heat at medium low.
Cook your black bean patty over medium-medium low heat for 5 minutes on each side. The patty is done when it’s well browned and firmed up enough that it won’t fall apart when you put it on the bun.
After the burger has cooked through, serve on a toasted bun with your favorite condiments and burger toppings!
Make Ahead and Freezing Instructions
To make your burgers ahead, mix and form patties as directed.
- To refrigerate: store bean burger patties with parchment between each one in an airtight container for up to 2 days.
- To freeze: place patties on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container with parchment between each patty.
Cook frozen patties in a lightly oiled skillet over medium-low heat for about 15 minutes, flipping once, until heated through. You don’t need to thaw first.
Serving Suggestions:
My favorite way to enjoy these black bean burgers is piled onto a toasted whole wheat bun with melty provolone, plenty of homemade BBQ sauce on both sides, and a generous spoonful of guacamole or creamy coleslaw.
More serving ideas:
- Keep it classic with lettuce, tomato, and onion
- Add crispy bacon for a smoky twist
- Melt pepper jack cheese and top with grilled pineapple and peppers or spicy Pineapple pepper jam.
- Sides: Serve with homemadeFrench fries, potato chips, or a cheddar mac and cheese.
You may also like:
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
The Best Black Bean Burgers Recipe
Ingredients
- 2 (15.5 ounces each) cans of black beans, drained and rinsed
- 1/2 of a small red or yellow onion, finely diced
- 1 1/4 cup of seasoned breadcrumbs, panko works too in a pinch
- 1/4 cup of prepared salsa, whatever kind you like
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 large eggs
- Pinch of salt and pepper
Instructions
- Using a fork or potato masher, mash the beans almost completely, leaving some beans chunky.
- Add in the minced red onion, breadcrumbs, chili powder, garlic powder, cumin, salsa, salt and pepper.
- Mix until all the ingredients are just combined.
- Add in eggs and mix until fully incorporated. *Your mixture should be able to hold its shape when scooped into a ball. If the mixture is too wet, add additional breadcrumbs, 1 tablespoon at a time until the patty can hold its shape. If the mixture is too dry, add a little water or more salsa, 1 tablespoon at a time until the burger mix is sticking together and able to be formed into patties.
- Scoop the bean mixture into mounds with a cookie scoop or measuring cup (a 1/3 cup size) and flatten into a patty. I try to make the patties the same size as the burger buns I'm using and about 3/4" thick.
- Lightly grease a skillet or cast iron pan with olive oil or cooking spray and heat at medium low.
- Cook your black bean patty over medium to medium low heat for 5 minutes on each side. The patty is done when it's well browned and firmed up enough that it won't fall apart when you put it on the bun.
- Serve on a hearty whole wheat bun with your favorite condiments and enjoy!
Yummmmy! I love a black bean burger, too, even though I’m not a vegetarian either. Delicious!
This looks yummy. I will share this with my son too!