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The Best Homemade Black Bean Burger Recipe: Juicy, Flavorful, and Holds Together

Two perfectly seared, firm black bean burger patties resting on a white plate.
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Make satisfying, hearty black bean burgers from scratch that stay together perfectly, even on the grill. This easy recipe delivers big flavor for your weeknight vegetarian dinner.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg (or flax egg for vegan)
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce (omit for vegan)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • Optional: 1/4 teaspoon cayenne pepper for spicy bean burgers

Instructions

  1. Pat the rinsed black beans very dry with paper towels. This step is key to prevent mushy patties. Place the dried beans in a large bowl.
  2. In a small skillet, heat the olive oil over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  3. Add the sautéed onion and garlic mixture, breadcrumbs, egg (or flax egg), Worcestershire sauce (if using), cumin, smoked paprika, salt, and pepper to the bowl with the beans.
  4. Using a fork or potato masher, mash the mixture until it is mostly combined but still has some texture. Do not over-mash; you want some whole beans remaining for structure.
  5. Stir in the fresh cilantro and cayenne pepper, if using.
  6. Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick. If the mixture feels too wet, add 1 tablespoon more breadcrumbs.
  7. For best results, chill the patties on a plate lined with parchment paper for at least 30 minutes. This helps them hold together.
  8. Cook the patties: For pan-frying, heat a lightly oiled skillet over medium heat. Cook for 4 to 5 minutes per side until heated through and a nice crust forms. For grilling veggie burgers, lightly oil the grates and cook over medium heat for 5-6 minutes per side, being careful when flipping.
  9. Serve immediately on your favorite buns with your preferred toppings for a satisfying meatless burger experience.

Notes

  • To make a flax egg (vegan binder): Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken before using.
  • If you need extra structure for grilling, add 1 tablespoon of vital wheat gluten or 1/4 cup of cooked, cooled quinoa to the mixture.
  • These patties freeze well. Place parchment paper between raw or cooked patties and store in an airtight container for up to 3 months.

Nutrition

Find it online: https://carlacooking.com/best-black-bean-burger-recipe-no-mush/