If you’re on the hunt for a delicious, satisfying veggie burger that doesn’t fall apart or taste like a bland veggie patty, then you’re going to love what I’m about to share. This Best Black Bean Burger Recipe is seriously one of my favorites—and once you try it, I think it might become yours too. It’s packed with smoky chipotle, a hint of balsamic tang, and a perfect balance of spices that make each bite utterly crave-worthy. Plus, the patties hold their shape beautifully, which means no more crumbly mess on your plate!
Why You’ll Love This Recipe
- Bold, Smoky Flavor: The chipotle peppers and adobo sauce give these burgers a smoky, spicy kick that elevates every bite.
- Perfect Patty Texture: You get a patty that’s tender yet holds together well—no more falling apart on your plate or grill.
- Versatile and Easy to Customize: Whether you’re serving them on buns or salads, you can easily tweak the spices or toppings.
- Quick and Simple to Make: From start to finish, you’ll have these on your table in about 20 minutes, perfect for weeknights.
Ingredients You’ll Need
This recipe balances hearty black beans with aromatic spices and a touch of acidity to round out the flavors. When shopping, I like to grab good-quality canned chipotle peppers in adobo for that authentic smoky taste, and make sure your beans are drained well to keep the patties just right.
- Cooked black beans: Using cooked, drained, and rinsed beans is key for texture and flavor.
- Yellow onion: Grating the onion instead of dicing it adds moisture and subtle sweetness.
- Garlic cloves: Fresh garlic gives a punch of flavor you can’t beat.
- Chipotle peppers in adobo: Adds smokiness and heat; adjust the quantity based on your spice tolerance.
- Adobo sauce: This ties in all the smoky heat flavors perfectly.
- Tamari: A gluten-free soy sauce alternative that adds umami depth.
- Balsamic vinegar: Balances the savory with a rich tang.
- Ground cumin: Warm and earthy, it complements the beans beautifully.
- Sea salt and black pepper: Essential for seasoning everything just right.
- Large egg: Used to bind the ingredients together for perfect patties.
- Panko bread crumbs: Helps create a light, crispy texture on the outside.
- Extra-virgin olive oil: For brushing so the burgers char nicely.
- Cooking spray (if grilling): Prevents sticking on your grill grates.
- Hamburger buns and fixings: To make it a full-on burger experience.
Variations
I love making this Best Black Bean Burger Recipe my own depending on what I have in the fridge or the occasion. It’s super easy to tweak, so feel free to experiment! Here are some fun ways I’ve personalized it.
- Spicy Variation: I like adding extra chipotle or a splash of hot sauce for when I want that deeper heat punch.
- Gluten-Free: Swap panko bread crumbs for gluten-free breadcrumbs or oat flour without losing that crispness.
- Herb-Infused: Adding fresh cilantro or parsley brightens the flavor and makes it taste fresh and vibrant.
- Vegan Option: Replace the egg with a flax egg or chia egg to make it fully plant-based.
How to Make Best Black Bean Burger Recipe
Step 1: Mash and Mix Your Flavorful Base
Start by placing the cooked black beans, grated onion, minced garlic, diced chipotle peppers, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper in a large mixing bowl. Using a potato masher or fork, mash the beans just enough so the mixture sticks together but still has some texture—you want those nice bean chunks. This balance keeps the burger hearty without being mushy. I usually take about 2-3 minutes to mash and stir thoroughly so the flavors meld nicely.
Step 2: Bind with Egg and Panko
Once your bean mixture looks well blended, add the beaten egg and gently fold it in with a spatula. Then fold in the panko bread crumbs. This is the magic combo that gives the burgers their structure and helps them crisp up beautifully when cooking. The mixture will feel a bit sticky but should hold together when shaped. If it’s too wet, I sometimes chill it in the fridge for 20 minutes or mash the beans a bit more before moving on.
Step 3: Shape and Cook to Perfection
Using your hands, form the mixture into six even patties—aim for about a ¾-inch thickness so they cook evenly. Heat a cast-iron skillet over medium heat and brush with olive oil. Cook each patty about 5 minutes per side, turning carefully once the first side gets a nice char. If the pan gets too hot or the burger is browning too fast, turn the heat down slightly. You want a nice crust without burning the outside before the inside is heated through. Alternatively, if you’re grilling outdoors, preheat your grill to 400°F, brush the patties with olive oil, spray the grates, and grill for 8 minutes first side, then 4 minutes on the other.
Pro Tips for Making Best Black Bean Burger Recipe
- Don’t Over-Mash the Beans: Leaving some chunks adds great texture and bite to your burger, so mash gently.
- Let Patties Rest Before Cooking: If the mixture feels too wet, chilling it helps it firm up and hold shape better on the grill or skillet.
- Use a Cast Iron Skillet: Cast iron delivers even heat and the perfect crust on your burgers that any other pan can’t quite match.
- Flip Just Once: Resist the urge to flip too often—letting the patty cook undisturbed forms that desirable crust and prevents breakage.
How to Serve Best Black Bean Burger Recipe
Garnishes
I’m a sucker for spicy chipotle mayo or creamy guacamole on these burgers—it takes the flavor profile to another level. Add crisp lettuce, ripe tomato slices, red onions, and a slice of sharp cheddar or pepper jack if you’re not vegan. Pickles always add a fun crunch, too. Honestly, these toppings make each bite a delicious contrast of creamy, smoky, and fresh.
Side Dishes
My go-to sides are crispy oven-baked sweet potato fries or a bright, tangy slaw to balance the smoky burger. Sometimes I serve with simple roasted veggies or a fresh green salad for a lighter meal. The versatility here makes this burger my weeknight favorite.
Creative Ways to Present
For a fun twist, I love turning these into slider-sized mini burgers for parties or family gatherings. You can even skip the bun and serve them atop a bed of greens for a low-carb option that still feels indulgent. Stacking them with avocado slices and a fried egg makes for an amazing weekend brunch.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and they keep well for up to 3 days. I recommend layering parchment paper between patties if stacking, so they don’t stick together. When you’re ready, you can easily reheat them while preserving their texture.
Freezing
These burgers freeze beautifully! I let them cool completely, then freeze them individually on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months. Freezing is my lifesaver for busy weeks when I want a quick, satisfying meal.
Reheating
To reheat, I prefer popping them in a toaster oven or skillet over medium-low heat—this helps restore some crispiness. Microwaving works in a pinch but can make them a little soft, so I try that only if I’m in a rush.
FAQs
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Can I make the Best Black Bean Burger Recipe vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a chia egg. The binding might be slightly different, so you may want to add a bit more panko to help it hold together.
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What if my burger mixture is too wet or falling apart?
If your mixture feels too wet, try chilling it in the fridge for 20 minutes to firm up, or add a bit more panko bread crumbs. Also, avoid over-mashing the beans; some chunkiness helps the burgers hold together better.
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Can I grill these black bean burgers outdoors?
Definitely! Just preheat your grill to about 400°F, brush the patties with olive oil, and spray the grill grates to prevent sticking. Grill for about 8 minutes on the first side and 4 minutes on the second, flipping carefully once.
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What toppings do you recommend for the Best Black Bean Burger Recipe?
I recommend spicy chipotle mayo, guacamole, lettuce, tomato, red onion, and pickles. Cheese lovers can add a slice of pepper jack or cheddar, but it’s just as delicious without!
Final Thoughts
I absolutely love how this Best Black Bean Burger Recipe turns out every time I make it—it feels like the perfect balance of comfort food and wholesome eating. When I first tried this recipe, I was blown away by how easy it was to get that smoky, satisfying burger flavor without meat. Now, it’s a staple in my kitchen, and my family can’t get enough. I really hope you’ll give it a shot—you might find this becoming your new go-to veggie burger too!
Print
Best Black Bean Burger Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 patties
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Best Black Bean Burger recipe delivers hearty, well-charred patties packed with bold smoky and savory flavors. Made with black beans, chipotle peppers in adobo, and fragrant spices, these burgers are moist, flavorful, and perfect for a satisfying vegetarian meal. Whether cooked in a skillet or on the grill, these burgers pair wonderfully with classic buns and fixings, or elevate with chipotle mayo or guacamole for an extra kick.
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, onion, ketchup, mustard, chipotle mayo, guacamole, etc.)
Instructions
- Mix the Ingredients: 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 black pepper. Use a potato masher to mash the mixture until it holds together but still has some visible chunks of beans for texture.
- Add Egg and Panko: Add the large egg to the mixture and fold it in gently with a spatula until combined. Then fold in the panko bread crumbs to create a cohesive but slightly wet mixture.
- Form Patties: Use your hands to shape the mixture into six equally sized burger patties. If the mixture feels too wet and difficult to handle, chill the patties in the refrigerator for 20 minutes to firm up or mash the beans a bit more.
- Cook in Skillet: Heat a cast-iron skillet over medium heat and brush lightly with olive oil. Cook each patty for about 5 minutes per side, adjusting the heat as needed to achieve a nice char without burning, until both sides are browned and cooked through.
- Or Grill the Burgers: Preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates with cooking spray, and grill the burgers for 8 minutes on the first side and 4 minutes on the second side until well charred and heated through.
- Serve: Place cooked patties on hamburger buns and add your favorite fixings such as lettuce, tomato, onions, ketchup, mustard, chipotle mayo, or guacamole. Enjoy warm.
Notes
- This black bean burger recipe creates hearty, flavorful patties with a perfect char and texture.
- They are delicious with classic fixings but especially amazing with chipotle mayo or guacamole.
- If the burger mixture is too wet to form patties easily, chilling helps firm them for easier handling.
- Cooking times may vary based on your stove or grill heat, so adjust accordingly for best results.
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 40mg
