If you’re craving big flavor in a burger, you need to make these black bean burgers. With 5 star reviews from taste testers, I’m certain that you’ll love this black bean burger recipe just as much as I do!
A few weeks ago I made these black bean burgers while I was on a burger kick. I had already went through beef burgers, turkey burgers and sweet potato burgers and wanted something different. I wanted something that was versatile.
These black bean burgers are my absolute favorite recipe to date. You’ll appreciate how easily they came together and they taste infinitely better than the store-bought ones. This recipe took a few tries but I’m confident that I found the best combination of ingredients to make these burgers.
Why You’ll Love These Black Bean Burgers
- big + thick
- not dry
- not mushy
- relatively easy
The Secret to Making These the Best Black Bean Burgers
Making black bean burgers can be tricky because black beans contain a lot of moisture. When there’s too much moisture in a black bean burger it makes them mushy.
The trick is to dry the beans out in the oven at a very high temperature for 20 minutes, stirring halfway through. That allows us to add the correct amount of moisture needed for the burger.
How to Make Black Bean Burgers
- Partially dry out the black beans. Spread out the canned black beans onto a lined baking sheet and bake for 20 minutes. This helps reduce the amount of moisture in the burgers to so they don’t become mushy.
- While the black beans are in the oven, sauté onion, pepper, mushrooms, and garlic together. This will be where the flavor begins for the black bean burgers.
- I highly recommend using a food processor, though a fork or potato masher does the trick too. Add the sautéd veggies + eggs and spices + Worcestershire sauce. That’s where the second layer of flavor starts.
- To the food processor, add the beans + breadcrumbs. Only pulse a few times– you want some larger chunks of beans in the burgers!
- Bake for 8-10 minutes on each side at a very high temperature.
How to Shape & Cook Black Bean Burgers
You can make the black bean burgers however large or small that you want— I recommend 1/3-1/2 cup per burger. Keep in mine if they are smaller you’ll need to decrease the bake time slightly and if they are larger than you’ll need to increase the bake time slightly.
We’ll be baking the burgers at a very high temperature to ensure the outside gets crispy but the inside stays moist. You can make the burgers ahead of time and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. What’s great about this recipe is that you can even bake them frozen— just keep them in the oven a few minutes longer. The instructions are in the recipe below.
More Recipes To Try:
- Shrimp Po’ Boy Sandwich
- Creamy Beef Pasta
- Crispy Quinoa Patties
- Salsa Verde Chicken Enchiladas
- Easy Baked Pineapple Chicken Teriyaki
Black Bean Burgers
- 2 (14 ounce) cans black beans, drained and rinsed
- 1 Tablespoon olive oil
- 1 cup finely diced bell pepper, about 1 pepper
- 1 and 1/4 cup finely diced yellow onion, about 1 onion
- 3/4 cup chopped mushrooms
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 cup Panko breadcrumbs
- 2 large eggs
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 400°F. Spread the beans evenly onto a baking sheet lined with parchment paper or a silpat mat and baked for 20 minutes until almost dried out. Once done, turn the oven to 425°F. Meanwhile, sauté the olive oil, pepper, onion, mushrooms, and garlic over medium heat until soft, about 6-8 minutes.
- Place the veggies into a food processor with the remaining ingredients, except the beans. Pulse together a few times, then add the beans. Pulse the mixture together, leaving some larger chunks of beans. Form into patties— about 1/3-1/2 cup each.
- Place the patties on a baking sheet lined with parchment paper or a silpat mat. Bake at 425°F for 8-9 minutes on each side, about 16-20 minutes total.
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: You can make the burgers ahead of time and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. You can also freeze baked or unbaked burgers for up to 3 months. Thaw overnight in the refrigerator. You can also bake them frozen— just keep them in the oven a few minutes longer.
- Breadcrumbs: Use certified GF breadcrumbs to keep this a gluten free recipe. You can also substitute with oat flour.