This is the BEST Black Bean Burger recipe! They are an easy, flavorful meatless burger that is not mushy! Made with mushrooms, onions, and perfectly spiced, this is one Veggie Burger that even meat eaters enjoy.
I recommend serving these Black Bean Burgers with Oven Baked Fries or Baked Sweet Potato Fries for a healthier spin on burger and fries!
Black Bean Burgers
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 hard core 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.
No More Mushy Black Bean Burgers
There is nothing worse that an overly dense, overly soft, mushy black bean burger. A good burger, meatless or not, has texture and chew. With a few tips, you can have a black bean burger with the perfect texture.
Tip #1 Dry out Beans. Beans are full of moisture–which when the beans are processed into burgers, that moisture can cause your beans to turn to mush–which is not pleasant in burger form. By taking the extra step to drying out the beans in the oven, that excess moisture is evaporated out of the beans. This lets the beans retain some texture when processed. If you are short on time, you can certainly skip this step, but I recommend popping the beans in the oven while you prep the extra ingredients, as it does make a HUGE difference in the quality and texture of your black bean burger.
Tip #2 Do Not Over Process. Whether using a food processor or a fork to combine the black bean patty, it is crucial to not over-process the mixture. If you overwork the mixture, the beans will lose all their texture–which means your burger loses it’s 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.
How to Make Black Bean Burgers
While I let the beans dry out in the oven, I take those few extra minutes to saute mushrooms and onions. You can certainly add the mushrooms and onions directly to the burgers without sauteing–but we all know that nothing really beats the flavor of sauteed onions and mushrooms. 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.
Shape into 4 even patties and place on a baking sheet lined with parchment paper.
Now you have several options for how to proceed with preparing your black bean burgers.
- Bake: To bake Black Bean Burgers, place the baking sheet into an oven heated to 375 degrees for 20 minutes, flipping the burgers after 10 minutes.
- Grill: These burgers hold up well when grilled. I do find it is best to freeze the burgers for 10-30 minutes before grilling to make them easier to handle on the grill. Simply place the baking sheet into the freezer for a few minutes if time permits before grilling. Grill over medium-high heat, on a greased grill for 4-5 minutes per side.
- Pan Fry: Just like with grilling the burgers, if you have the time, freeze the burgers for 10 minutes or so they are easier to handle. This step can be skipped, but if you have the time, it is a step worth taking. 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.
- Freeze: Freeze the uncooked burgers by placing in between layers of parchment and sealing in a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees for 15 minutes per side, or until warmed through.
Black Bean Burgers can be served any way you enjoy burgers. With cheese, lettuce, tomatoes, ketchup, mayo, etc. I prefer these burgers with lettuce, tomatoes, and avocado on a whole wheat bun. I love to add in a side of baked oven fries.
Modifications for Allergies/Food Sensitivities
- Egg Free Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or 1/4 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 1/4 cup pureed sweet potato. In place of the Worcestershire Sauce, use soy sauce or coconut amino acids.
Black Bean Favorite Recipes
Black beans are one of my favorite ingredients to cook with. They are great in these burgers, but also fantastic in so many other recipes.
Black Bean Burgers
Ingredients
- 2 cups black beans (or 16 ounce can)
- 1/4 cup baby bella mushrooms chopped
- 1/4 cup onion diced
- 1 teaspoon olive oil
- 1/3-1/2 cup panko bread crumbs see note
- 1 egg see note
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat oven to 375 degrees.
- Spread out parchment paper on sheet pan. Rinse and drain black beans and pat dry. Spread the beans out onto the baking sheet and baked 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, 1/3 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 in tact. If the mixture is still fairly wet, add another tablespoon or two or breadcrumbs and mix 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. If you would like to grill the burgers, pop the burgers into the oven for 10-20 minutes to firm up before grilling. This will help the burgers keep their shape as they are grilled. Then grill the burgers over medium-high heat on an oiled grill for 4-5 minutes per side.
- You can also freeze the uncooked burgers by placing in between layers of parchment and sealing in a freezer safe bag. Grill from frozen over medium heat or bake at 375 degrees for 15 minutes per side, or until warmed through.
Equipment Needed
Notes
- Egg Free Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or 1/4 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 1/4 cup pureed sweet potato. In place of the Worcestershire Sauce, use soy sauce or coconut amino acids.
These are great! I’m always looking for healthier options to the recipes I love!
I am glad this one is joining your collection and thank you for leaving a review.
Delicious recipe – yum!
I am so glad you enjoyed Elena!