These super easy Black Bean Burgers are the best vegetarian burger substitute ever! They’re healthy and flavorful with the perfect texture for that classic burger feel.
Easy Homemade Black Bean Burgers
A lot of vegetarians give up on eating burgers because the meatless options are mushy or dry. But, I have a cure for that. THIS veggie burger recipe will have you cooking burgers every weekend! 🍔
It’s a simple way to make healthy vegetarian burgers that taste and feel like the real deal. Even meat eaters are impressed with the quality of these black bean patties!
I’ve tried every way to make veggie burgers, and this version is the best by far. My vegetarian 10-year old agrees. 🙌 All you need is 30 minutes, a few ingredients for the patties, and your favorite burger fixings.
- Canned Black Beans: I use reduced sodium beans to keep these homemade veggie burgers as healthy as possible.
- Panko Crumbs: Panko is made of pre-baked, crustless bread that will give your burgers their hearty texture. I’ve also used pork rind crumbs and wow! The taste is amazing! I know, pork and vegetarian don’t go together, but I’m still putting that out there for my non-veg friends.
- Yellow Onion
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Chili Powder
- Ground Cumin
- Salt & Pepper
- Vegetable Oil: Canola oil works too.
- Sliced Cheese
- Mayonnaise (optional): Use whichever condiment you want on your burger.
- Burger Buns: To lower the carbs, use Bibb lettuce leaves instead of burger buns.
How to Make Black Bean Burgers
- Mash Beans: Transfer black beans to a mixing bowl and mash with a fork or a potato masher until it’s mushy, but still has some whole bean pieces.
- Add Other Patty Ingredients: To the bean mixture, add panko crumbs, onion, egg, Italian seasoning, garlic powder, onion powder, chili powder, ground cumin, salt and pepper; mix until well combined. If your mixture is dry, stir in some water.
- Set Aside: Set the mixture aside for 5 to 10 minutes.
- Preheat Skillet: Preheat a large cast iron skillet or a grill pan over medium-high heat. Add oil and swirl it around.
- Form & Cook Patties: Divide the bean mixture into 4 equal balls and shape each ball into a patty. Transfer patties to the hot oil and cook for 4 minutes per side, or until browned.
- Add Cheese: If desired, add a slice of cheese on top of each burger and cook for a minute longer, or until cheese is melted.
- Assemble and Serve: Serve black bean burgers on toasted buns or Bibb lettuce leaves with mayonnaise, lettuce, and tomatoes.
How to Shape & Cook Homemade Veggie Burgers
These black bean burgers are easy to shape into patties. Just form the desired amount of mix into a ball with your hands, then gently flatten it before cooking. If you like a more well-done “burger”, make the discs flatter.
To cook your burgers, let them simmer in the hot vegetable or canola oil, flipping half way through so they cook on both sides. I find that about 4 minutes per side gives me the best patties. You can also cook your burgers on the grill, if you’d like.
Tips for the Best Black Bean Burgers
- Add Water if the Patty Mixture is Dry: If your black bean mixture looks dry once everything is incorporated, add a small amount of water until it reaches the optimal consistency. You should be able to form the patties with no crumbling or cracking.
- Grease the Grill if Grilling Your Patties: This recipe is grill-friendly, but you have to make sure your grill is well-greased. Use a generous amount of cooking spray or oil.
- Make Patties Ahead of Time for Meal Prep: Once you form your patties, you can definitely store them in the fridge or freezer for later. Stack them in an airtight container layered with parchment paper or in individual Ziploc bags. You don’t even have to thaw them out before you cook them if you’re in a rush!
- Fries: Serve your burgers with my Oven Baked French Fries for a classic and delicious meal!
- Veggies: These quick and easy Oven Roasted Vegetables make a great side dish for your black bean burgers.
- Roasted Potatoes: I love pairing these veggie burgers with my sweet and savory Maple Mustard Roasted Potatoes. They’re a fun twist on your average potato wedges.
- Coleslaw: My easy Coleslaw with Cilantro Vinaigrette goes wonderfully with these burgers too.
- Lettuce Buns: Use lettuce in place of classic burger buns for an extra fresh, low-carb sandwich!
How to Store and Reheat Veggie Burgers
- Store cooked black bean patties in the fridge for 5-6 days in an airtight container. If you want to preserve them long-term, you can keep them in the freezer instead. They’ll last for 3 months and possibly longer if you wrap them individually in plastic wrap.
- When you want to reheat the patties, you can do so in the oven, the toaster oven, or the microwave. If you microwave them, they won’t be as firm, but they’ll still taste great.
More Burger Recipes
Tools Used in this Recipe
Black Bean Burgers
- 2 cups canned reduced-sodium black beans, rinsed and drained
- 1 cup panko crumbs
- 1 small yellow onion, grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and fresh ground black pepper, to taste
- 2 tablespoons vegetable or canola oil
- 4 slices cheese, I like to use Swiss cheese
- mayonnaise, optional, for serving
- burger buns, OR, use Bibb lettuce leaves, for serving
- lettuce, for serving
- tomatoes, for serving
- Transfer black beans to a mixing bowl and mash with a fork or a potato masher until mushy, but still have some whole bean pieces.
- To the bean mixture, add panko crumbs, onion, egg, Italian seasoning, garlic powder, onion powder, chili powder, ground cumin, salt, and pepper; mix until well combined. If mixture is dry, stir in a bit of water.
- Set mixture aside for 5 to 10 minutes.
- Preheat a large cast iron skillet over medium-high heat.
- Add oil and swirl it around.
- Divide the bean mixture into 4 equal balls and shape each ball into a patty.
- Transfer patties to the hot oil and cook for 4 minutes per side, or until browned.
- Add a slice of cheese on top of each burger and cook for a minute longer, or until cheese is melted.
- Serve black bean burgers on toasted buns or Bibb lettuce leaves with mayonnaise, lettuce, and tomatoes.