These black bean burgers are made with pantry staples and are totally delicious! Garnish these easy veggie patties to taste for one satisfying meatless dinner. Sure to be the best black bean burger recipe you’ll try!

Hi everyone! How was your weekend? Doesn’t it always go a little too fast? We ordered a new exercise bike (a spin cycle) which is arriving today.

I plan on mixing up my exercise regime with a circuit kinda thing, some treadmill, rowing and then cycle. Maybe some squats in between. I’m actually looking pretty forward to it! What do you like to do?

I love to work out because I also love to eat (story of my freakin’ life, lol). Gotta have balance, am I right?

Did ya indulge too over the past couple of days? Tell me I’m not the only one.

Get yourself back on track with these easy black bean burgers. They always hit the spot (especially paired with homemade baked fries).

Fan of bean patties? Check out these pinto bean fritters!

Ingredients for Black Bean Burgers

I opted to keep these black bean burgers on the easy side. They are simply made with a few pantry staples, like:

Black beans (of course)
Lots of seasonings to amp up the flavour
Hidden veggies, like green onion and bell pepper
Lime juice to brighten
Oats to bind these bean burgers together

Ingredients for a homemade black bean burger recipe.

Why We Love Black Beans

Black beans taste delicious!
They are super versatile. For example, they can be used for burgers (like this black bean burger recipe), and in black bean sweet potato soup, black bean dip, and lettuce wraps.
Like most beans, they are pretty inexpensive.

How To Make Them

Full details on how to make these black bean burgers are in the recipe card below, but here are the basics:

To food processor, add well-drained black beans (reserve some for later), lime juice, smoked paprika, garlic powder, cumin, cayenne pepper, oregano, salt and pepper.
Process until combined, but still some visible beans left.
Remove the mixture from the processor and add to a bowl along with reserved beans, green onion, oats and bell pepper. Stir to combine.
Form into patties (use an ice cream scoop or grab some and form with your hands).
Place patties onto a wax paper-lined sheet pan and freeze for a little (this makes them easier to handle when cooking).
Fry in a greased skillet.
Flip to cook other side.
Place each cooked black bean patty on a burger bun and garnish to taste.

Collage of steps to make black bean burgers.

How To Make Veggie Burgers That Won’t Fall Apart

Veggie burger mixture too wet

If your bean patty mixture is too wet, add a little more oats (about a tablespoon at a time) until they easily form into patties.

Veggie burger mixture too dry

If your veggie burgers are too dry, make a flax egg (mix 1 tablespoon of flax meal with 2 to 3 tablespoons of water and let sit 5 minutes before adding to the mix).

Alternatively, you can mix in a tablespoon or so of mayo (vegan, if that’s what you prefer), ketchup (vegan again, if that’s what you prefer) or your favourite BBQ sauce.

Can I Make the Burgers Without a Food Processor?

Yep! The food processor is ideal and makes preparing the black bean burger patties extra easy. However, if you don’t have a food processor, no worries!

Place the burger patty ingredients into a large mixing bowl and use a potato masher in conjunction with a spoon to combine everything. You may have to use a little elbow grease to break everything down, but it will work!

Burger Topping Ideas

Sliced avocado or guacamole
Sliced tomato
Thinly sliced red onion
Lettuce (leaves or shredded)
Pickle slices
Cheese slices (whatever variety you like best)
BBQ Sauce
Vegan mayo mixed with sriracha (yum) or adobo sauce (equally yum)
Mustard

Tips for Making This Recipe

Ensure that the black beans are well drained and patted dry of excess moisture before using in this recipe.
Don’t overly process the beans. You don’t want them too mushy.
Want more texture? Stir in up to ½ cup of chopped walnuts when adding oats.
Like things a little spicier? Add a little more cayenne pepper to the mix! You do you!
I always prefer to use a cast iron pan when cooking these black bean burgers.
If you like, you can add a little more seasoning (salt and pepper) before you fry these burgers.
Don’t want to enjoy the black bean patties as a burger? They are delicious fried up with a poached egg on top for breakfast.

Two hands holding one half of black bean burger with toppings.

If you’re looking to round things out with sides, try pesto potatoes or quinoa salad.

If you make these black bean burgers, be sure to leave a comment below!

Black Bean Burgers

Dawn | Girl Heart Food

Print Recipe Save Recipe

Prep Time 10

Cook Time 18

Freezing Time 45

Total Time 1 13

Course Main Course

Servings 6 burgers

Ingredients

2 (19-ounce) cans no salt added black beans, rinsed, drained and patted dry
2 to 3 tablespoons lime juice, from about 1 lime
1.5 teaspoons smoked paprika, or chipotle powder
1.5 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 stalks green onion, chopped
¼ cup gluten-free rolled oats, or gluten-free quick oats
½ bell pepper, small dice (about ½ cup)
½ cup chopped walnuts, optional
3 tablespoons olive oil
6 burger buns, use vegan and gluten free if needed (also, cut buns in half horizontally if not already precut)

Instructions

Ensure beans are rinsed, drained well and patted dry. Reserve ½ cup black beans and set aside.
Add remaining beans to a food processor, along with lime juice, smoked paprika, garlic powder, cumin, cayenne pepper, oregano, salt and black pepper. Process until mixture comes together, but there are still some visible beans left. Once done, transfer the mixture to a large bowl.
To bean mixture, add reserved half cup of beans, green onion, oats and bell pepper (if you want more texture, also stir in up to ½ cup chopped walnuts). Stir until everything is well combined. (If needed, refer to the body of the post above about troubleshooting if the bean mixture is too wet or too dry).
Using a round standard ice cream scoop, form into patties, with each patty being about a scoop and half (roughly).
Place patties onto a wax paper-lined baking tray and freeze for 45 minutes.
Remove patties from freezer.
To cook burgers, heat 1 tablespoon of olive oil in a 10-inch cast-iron skillet over medium-low heat.
Season burgers with a little extra salt and black pepper (if desired). Cooking two burgers at a time, cook the burgers for 3 minutes per side or until heated through. Remove. Cook remaining batches (replacing the olive oil in the pan between batches).
Serve the burgers on hamburger buns with your favourite burger toppings. Enjoy!

Notes

Ensure that the black beans are well drained and patted dry of excess moisture before using in this recipe.
Don’t overly process the beans. You don’t want them too mushy.
Want more texture? Stir in up to ½ cup of chopped walnuts when adding oats.
Like things a little spicier? Add a little more cayenne pepper to the mix! You do you!
I always prefer to use a cast iron pan when cooking these black bean burgers.
If you like, you can add a little more seasoning (salt and pepper) before you fry these burgers.
Don’t want to enjoy the black bean patties as a burger? They are delicious fried up with a poached egg on top for breakfast.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword easy black bean burgers

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!