This is simply the BEST Black Bean Burger recipe! Made with mushrooms, onions, and perfectly spiced, this Black Bean Burger is robust, flavorful, and incredibly easy to make.
Black Bean Burgers are not only the perfect burger option for vegetarians, but even carnivores enjoy these meatless burgers! They make a favorite meatless dinner, especially when paired with Air Fryer French Fries or Baked Sweet Potato Fries.
Even though I love BBQ Chicken Burgers and Classic Burgers, my all-time favorite burger recipe happens to be this recipe for Black Bean Burgers.
What Makes This Black Bean Burger Recipe the Best
- Affordable, Simple Ingredients. This recipe for meatless burgers is made with just a handful of easy-to-find, healthy ingredients. And unlike Beyond Burger or Impossible Burgers, you can pronounce every ingredient in this black bean burger recipe.
- Meaty Flavor. These Black Bean Burgers are flavored with mushrooms, Worcestershire sauce, and smoked paprika, to give them an earthy, meaty flavor that wins over both vegetarians and carnivores.
- Perfect Texture. Oftentimes veggie burgers are mushy and/or dense. Well, not with this recipe! These Black Bean Burgers are NOT mushy or dense, they have texture, chew, and hold their shape perfectly.
- Adaptable. This black bean burger recipe includes modifications to make these veggie burgers vegan-friendly, egg-free, and gluten-free.
Ingredients in Black Bean Burgers
- Black Beans: Black beans are best for these burgers, as they give the burger a nice earthy flavor and have great texture in a meatless burger. Use rinsed, canned black beans, or cooked dried black beans.
- Mushrooms: Baby portabello mushrooms, also known as Bella Mushrooms, are my preferred mushroom for this recipe, as they add an earthy, meaty taste and texture. If you can't find baby portabello mushrooms, you can opt to use shitake mushrooms. Don't use button mushrooms as they have little to offer in flavor and add can add an unpleasant spongy texture to your burger.
- Panko Breadcrumbs: Instead of traditional bread crumbs, use Panko-style breadcrumbs, as they have a lighter texture, so they don't weigh the burgers down.
- Egg: An egg, like the panko, will help to hold the bean burgers together. However, refer to the modifications below for an egg-free option.
- Smoked Paprika: I love the smokey flavor of smoked paprika in these burgers, but do not stress if you don't have it on hand. Simply use regular paprika.
- Worcestershire Sauce: Adding Worcestershire sauce adds incredible depth of flavor to these burgers. However, if you are a strict vegetarian, use soy sauce or coconut amino acids for a similar punch of umami flavor.
recipe modifications
- 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 replace it with 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.
- Add Dried Spices: This black bean burger recipe uses fairly basic seasoning, but if you are looking for a unique flavor, feel free to add in up to 1 teaspoon each of garlic powder, onion powder, ground cumin, or chili powder.
Tips to Make 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, chew, and stays intact. This easy recipe, along with my key tips, will ensure that 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 Add Sauteed Onions and Mushrooms. Adding sauteed mushrooms and onions to the bean mixture will not only add flavor to the burgers, but will also help give them the best meaty, yet juicy, texture.
Tip #3 Do Not Over Process the Burgers. It is crucial to not over-process the ingredients for the black bean burgers. Whether mixing by hand or with a food processor, you want to still be able to see small chunks of the beans in the burger mixture. If you overmix the ingredients, the bean burgers will be dense and mushy.
Tip #3: Shape Evenly. This recipe makes four thick black bean burgers. You want to be sure to divide the bean mixture evenly into 4 sections and then use your hands to shape the mixture into four patties, each about ½-inch thick and 3 inches wide.
Tip #4: Serve with your favorite toppings. Black Bean Burgers can be served just as you would any classic burger. Top with cheese, lettuce, tomato, onion, ketchup, pickles, coleslaw, BBQ sauce, mayo, mustard---you get the idea! I personally love topping my Black Bean Burger with mashed avocado, sliced tomato, and lettuce.
Alternative Cooking Methods
While baking black bean burgers is the easiest and fastest method for preparing them, you can opt to grill or pan-fry them instead. Just keep in mind that you must freeze the bean patties for at least 10-30 minutes so that they hold their shape while cooking.
- To Pan-Fry Black Bean Burgers: Place the formed black bean burger patties on a pan lined with parchment paper and place the pan with the patties into the freezer for at least 10 minutes. Once frozen, heat a nonstick skillet over medium-high heat. Brush the pan with olive oil and then pan-fry for 4-5 minutes per side.
- To Grill Black Bean Burgers: Prepare the recipe as directed up to placing the patties onto a baking sheet. Place the prepared patties into the freezer for 10-30 minutes. Preheat a greased grill to medium-high heat, then grill the burgers for 4-5 minutes per side.
How To Store Homemade Black Bean Burgers
I highly suggest preparing a large batch of black bean burgers and freezing extra to keep on hand for busy nights.
You can opt to freeze the burgers BEFORE or AFTER cooking, making this recipe super versatile.
- Storing/Freezing Cooked Black Bean Burgers: If you happen to have leftover cooked black bean burgers, allow them to cool and then store them 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 preheated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
- Freezing Uncooked Black Bean Burger Patties: Place the uncooked patties onto a baking sheet lined with parchment paper. Place them into the freezer and freeze until solid for about 1 hour. Place the flash-frozen patties in between layers of parchment and then place them into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees F for 15 minutes per side, or until warmed through.
Make it a Meal
Black Bean Burgers pair well with endless side dishes, but below are some of my favorite recipes to serve alongside these meatless burgers.
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you tried this recipe for Black Bean Burgers, I would love for you to leave a comment and review below.
Black Bean Burgers
Ingredients
- 16 ounces black beans rinsed and drained
- ¼ cup baby bella mushrooms chopped
- ¼ cup yellow onion diced
- 1 teaspoon olive oil
- â…“-1/2 cup panko bread crumbs see note
- 1 large egg see note
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce see note
Instructions
- Preheat the oven to 375 ℉ and line a baking sheet pan with parchment paper.
- Place the beans in a colander and rinse well. After rinsing the beans, pat them 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, â…“ 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 of 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.)
- Bake the burgers at 375℉ for 15 minutes, flip, and continue to bake the burgers for another 10-15 minutes, or until the patties are set.
To Grill or Pan-Fry Black Bean Burgers
- After shaping the 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.
Judy Arroyo
Would love black bean burgers recipe without mushrooms, as I have a mushroom allergy.
Kristen Chidsey
Hi Judy! You can simply omit the mushrooms, they are there simply for flavor.
Jo Anne
Can I use an air fryer for these black bean burgers?
Kristen Chidsey
Yes! But I would freeze the burgers first. After shaping the burgers, place the prepared burgers into the freezer for 10-20 minutes to firm up to help keep their shape. Air-fry at 370-380 degrees F for 8 minutes per side.
Jo Anne
If I don't like mushrooms what can I use in place of them or can I just leave it out?
Kristen Chidsey
Hi Jo Anne! I am not a huge fan of mushrooms on their own myself, but they lend a nice meaty flavor to these burgers. If you don't care for them, omit them.
Sarah
I don't understand this. If you just rinse the beans and put them in the oven, aren't they going to be rock hard. Don't they need to be cooked in some sort of liquid?
Kristen Chidsey
Hi Sarah! For burgers that are not mushy, you want to dry the beans out. You aren't cooking that long, just long enough to evaporate that liquid.
Ashcrafty
All about flavor and these did not disappoint. I used the flax seed option and they held together beautifully. Added more sauteed mushrooms, arugula, and cashew sour cream. Delicious! Had one for breakfast topped with avocado and tomato.
Kristen Chidsey
I am thrilled to hear you enjoyed these so much! Thank you for sharing! And I love that you enjoyed one for breakfast--great idea 🙂
Olivia
These black bean burgers are the best!! I was looking for a good vegetarian option and was not disappointed! They are super easy to make and packed with flavor, thank you!
Kristen Chidsey
I am so happy to hear you enjoyed, Olivia! Thanks for sharing.
jess
I made these burgers for my vegetarian friend, and she absolutely loved them! thank you so much for sharing this amazing recipe!
Kristen Chidsey
Thanks for sharing, Jess! Glad your fend enjoyed!
Katie
Such a great vegetarian option. So much flavor in the patty too!
kelly
You noted removing worcestershire sauce for the vegans, but many vegetarians do not eat it either because it has sardines in it.
Kristen Chidsey
Good to note, thank you for that correction!
Ashley Wren
Hi Kristen!
I'm super excited - this is on the menu for tonight!
Quick question - Can I Airfry them?
Kristen Chidsey
Hi Ashley. You can air fry them if you freeze the patties for 20 minutes first to help their shape hold up. Then set to 375 degrees and air-fry for 5 minutes. Flip and continue to air fry for 3-4 minutes. Enjoy!
Sherba
I make black beans burgers and the next day they taste so much better.
Kristen Chidsey
Thanks for sharing Sherba.
Sam
These burgers were delicious! Thank you for the recipe!
Nellie Tracy
This really is a great black bean burger recipe. Love it!
Lynda
OH boy!. Please take note that my 12yr old son and my husband (big meat eaters) pulled faces and made numerous comments when I said it was meatless Monday... and then asked if there was any more!!! That’s a good review right there!!
Thank you - they were delicious!!
Kristen Chidsey
That is a GOOD review--and exactly what happens at my house as well Lynda! So glad your family enjoyed.
Beth
These are great! I'm always looking for healthier options to the recipes I love!
Kristen Chidsey
I am glad this one is joining your collection and thank you for leaving a review.
Elena
Delicious recipe - yum!
Kristen Chidsey
I am so glad you enjoyed Elena!
Janet
This recipe looks very good. Have you tried any alternative ways of serving it besides as a sandwich? I'm thinking maybe smothered in sauteed onions and mushrooms.
Kristen Chidsey
It would be DELICIOUS smothered in onions and mushrooms. I have even crumbled it up for taco salad and wrapped the patty in a tortilla before.