This is the BEST recipe for Black Bean Burgers! Made with mushrooms, onions, and perfectly spiced, this is one Veggie Burger that even meat-eaters enjoy.
These Black Bean Burgers are an easy, flavorful meatless burger that is not mushy nor do they require a bunch of fancy ingredients. They are delicious served with Oven Baked Fries or Baked Sweet Potato Fries for a healthier spin on burgers and fries.
Whether you are looking for a meatless burger, an inexpensive dinner recipe, or just a way to use up a can of black beans from your pantry, these Black Bean Burgers are a must-try!
While I love Quinoa Veggie Burgers and Vegan Sweet Potato Burgers, those veggie burger recipes are less appealing to hardcore meat-eaters. These Black Bean Burgers are a different story! Made with mushrooms, Worcestershire sauce, and smoked paprika, these veggie burgers are earthy, meaty, and full of incredible flavor--winning over both vegetarians and carnivores.
Tips for Perfect Black Bean Burgers
There is nothing worse than a dense, soft, or mushy black bean burger. A good burger, meatless or not, has texture and chew. Keep these two tips in mind while preparing this recipe and you will have a black bean burger with the perfect texture.
Tip #1 Dry out the Beans
Beans are full of moisture. When the beans are processed for burgers, that moisture can cause your beans to turn to mush. To prevent this from happening, take the extra step to dry out the beans in the oven. This step will allow the excess moisture to be evaporated out of the beans and will help the burgers have a meaty texture.
Tip #2 Do Not Over Process
It is crucial to not over-process the mixture, as the beans will lose all their texture. This in turn means your burger will lose its texture. You want the mixture to be JUST combined and still see small chunks of beans. If using a food processor, simply use the pulse button and check every few pulses. If using a fork, mix up all the ingredients BEFORE adding the beans and then mash up the beans slightly as you combine the mixture.
- Place the drained beans onto a sheet pan that has been lined with parchment paper into the oven to dry out.
- While the beans are in the oven, saute the mushrooms and onions over medium-high heat until just softened. I do suggest lightly blotting the sauteed onions and mushrooms with a paper towel to remove excess moisture. Again, this helps prevent a mushy burger.
- Add the beans, spices, egg, bread crumbs, mushrooms, onions, and Worcestershire sauce to the food processor.
- Pulse until just combined, keeping in mind to be cautious to not overprocess the mixture. You want to still see small chunks of black beans in your burger mixture.
- Shape into 4 even patties and place on a baking sheet lined with parchment paper.
- Bake the burgers for 20 minutes, flip, and then bake for an additonal 10 minutes or until the burgers are firm to the touch and have deepened in color slightly.
- Black Bean Burgers can be served any way you enjoy burgers--with cheese, lettuce, tomatoes, ketchup, mayo, etc. I myself, prefer these burgers with lettuce, tomatoes, and avocado on a whole wheat bun.
Is it really necessary to dry out the beans first?
While you can certainly skip this step, I strongly recommend taking this extra step while you prep the ingredients. It makes a HUGE difference in the quality and texture of your black bean burger.
Can you make black bean burgers without a food processor?
If you don't have a food processor, use a fork to mix together all the ingredients BUT the beans. Once combined, add the means and use the fork to mash the beans up slightly as you combine the mixture.
Can you grill Black Bean Burgers?
These burgers hold up well when grilled, as long as they have been frozen for 10-30 minutes before grilling. This makes them much easier to handle on the grill. Simply place the baking sheet with the burger patties into the freezer for a few minutes while you heat the grill. Grill over medium-high heat, on a greased grill for 4-5 minutes per side.
Can you Pan-Fry Black Bean Burgers?
Freeze the burger patties for 10 minutes so they are easier to handle. Then heat a nonstick skillet over medium-high heat. Brush the pan with olive oil and then pan fry for 4-5 minutes per side.
Can you freeze black bean burger patties?
Yes! First, place the uncooked burgers onto a baking sheet lined with parchment paper. Place into the freezer and freeze until solid about 1 hour. Transfer the flash-frozen patties in between layers of parchment and then into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees for 15 minutes per side, or until warmed through.
What is the best way to store leftovers?
If you happen to have leftover cooked black bean burgers, allow them to cool and then store in an air-tight container for up to 4 days in the refrigerator or freeze for up to 3 months. It is best to reheat under a pre-heated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
Modifications for Food Sensitivities
- Egg Free Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ¼ cup pureed sweet potato.
- Gluten-Free Black Bean Burgers: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free or use coconut amino acids.
- Vegan Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or ¼ cup pureed sweet potato. In place of the Worcestershire Sauce, use soy sauce or coconut amino acids.
More Favorite Black Bean Recipes
- Sweet Potato Black Bean Chili
- Black Bean Tacos
- Mexican Chicken and Sweet Potato Skillet
- Sweet Potato Burritos
If you enjoyed these hearty Black Bean Burgers, I would love for you to leave a comment and review below.
Black Bean Burgers
- 2 cups black beans (or 16 ounce can)
- ¼ cup baby bella mushrooms chopped
- ¼ cup onion diced
- 1 teaspoon olive oil
- ⅓-1/2 cup panko bread crumbs see note
- 1 egg see note
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- Preheat oven to 375 degrees.
- Spread out parchment paper onto a sheet pan. Rinse and drain the black beans and then pat dry with a paper towel. Spread the beans out onto the baking sheet and bake for 10-15 minutes, or until they dry out and begin to split open.
- While the beans are baking, heat 1 teaspoon of oil in a small nonstick skillet over medium-high heat. Add the onions and saute until softened about 3 to 4 minutes. Add the mushrooms and saute for another 2-3 minutes. Blot off excess moisture on the onions and mushrooms, using a paper towel.
- Add the beans, sauteed mushrooms, and onions, egg, ⅓ cup breadcrumbs, paprika, salt, and Worcestershire sauce to a food processor fitted with the s-shaped blade. Pulse the mixture until just combined but some chunks of beans remain intact. If the mixture is still fairly wet, add another tablespoon or two or breadcrumbs and mix it in by hand.
- Divide the mixture into 4 equal portions and form into burger patties. Place onto the parchment paper lined sheet pan (you can reuse the parchment from cooking the beans.)
- At this point you can bake the burgers at 375 degrees for 20 minutes, flipping the burgers after 10 minutes.
To Grill or Pan-Fry Black Bean Burgers
- Place the prepared burgers into the freezer for 10-20 minutes to firm up to help keep their shape. Grill the burgers over medium-high heat on an oiled grill for 4-5 minutes per side. Or pan-fry in a greased nonstick skillet for 4-5 minutes per side.