I made a simple, healthy black bean burger using only garlic, spices, onion, pepper, and salt that belongs in any collection of Black Bean Dishes and might make you rethink how few ingredients are needed.

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I didn’t expect the Best Black Bean Burgers I’ve ever had would come from something this simple. I mashed black beans with garlic and a few tricks and the flavor hit different.

Honestly after reading a ton of Recipe For Black Beans posts and hunting for Good Tasting Healthy Food ideas, I’m still surprised how dramatic the result is. These patties hold together on a hot pan even when I’m messy flipping them, and they get a crust that makes me stop mid bite.

I cant promise perfection every time but they’ll make you rethink bean burgers.

Ingredients

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Creamy, hearty, tons of fiber and plant protein, keeps you full its great burger base
Sharp slightly sweet, adds crunch and aroma, good for vitamins and antioxidants
Sweet and juicy, adds color, vitamin C boost, mild peppery note
Pungent flavor little goes a long way anti inflammatory savory depth
Binds the mix, adds protein or healthy omega fats if you choose flax
Help hold patties, add texture oats add fiber breadcrumbs give crisp
Bright acidic lift, balances richness, brings fresh citrus zing to each bite
For cooking, adds healthy monounsaturated fats and golden sear, not overpowering
Fresh herb finish, bright green aroma, adds freshness and subtle herbaceous notes

Ingredient Quantities

2 cans (15 oz each) black beans, drained and rinsed

1 small red onion, finely chopped

1 small red bell pepper, finely chopped

3 cloves garlic, minced

1 large egg or 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

1/2 cup plain breadcrumbs or 1/2 cup rolled oats

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp fresh lime juice (about 1 lime)

2 tbsp olive oil for cooking

2 tbsp chopped fresh cilantro or parsley, optional

Burger buns and toppings like lettuce, tomato and avocado, optional

How to Make this

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1. Drain and rinse the black beans really well, then put them in a large bowl and mash about half of them with a fork or potato masher so you still have some whole beans for texture.

2. Finely chop the red onion and red bell pepper and mince the garlic. Heat 1 tablespoon of the olive oil in a skillet over medium heat, sauté the onion and pepper until soft about 4 to 5 minutes, add the garlic for the last 30 seconds, then let the veg cool a bit.

3. If using a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit 5 minutes until thickened. If using a regular egg just beat it lightly.

4. Add the cooled sautéed veg, egg or flax egg, 1/2 cup breadcrumbs or rolled oats, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro or parsley if using to the mashed beans. Mix gently until combined but dont overmix or they’ll turn to mush.

5. Check the mixture for texture and seasoning. If it feels too wet add a little more breadcrumbs or oats a tablespoon at a time. If bland add a pinch more salt or lime juice. Shape into 6 medium patties, pressing a small dent in the center of each so they cook evenly.

6. For best results chill the patties on a tray for 20 to 30 minutes in the fridge so they firm up and hold together better when cooking.

7. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Cook the patties 4 to 5 minutes per side until a nice crust forms and they are heated through. Flip carefully only once and press gently with a spatula to get crisp edges.

8. If you want toasted buns, wipe the skillet and add a little oil, toast cut sides of buns 30 to 60 seconds until golden.

9. Assemble on buns with lettuce, tomato, avocado and extra cilantro or lime if you like. Serve hot and try not to burn your tongue, they come out better than you expect.

Equipment Needed

1. Large mixing bowl
2. Fork or potato masher, whichever you got, for mashing the beans
3. Cutting board
4. Chef’s knife
5. Skillet (10 to 12 inch) for sautéing and frying
6. Spatula or turner to flip the patties
7. Measuring cups and spoons
8. Colander or sieve to drain and rinse the beans
9. Small bowl and fork for the flax egg or beaten egg, plus a tray or plate to chill the patties in the fridge

FAQ

Q: Will these patties hold together or fall apart on the grill?
A: Yes they usually hold together if you don't over-mash the beans, and you use the egg or flax egg plus breadcrumbs or oats. Chill the shaped patties for 20-30 minutes before cooking so they firm up, and handle them gently when flipping.

Q: Can I make these vegan?
A: Totally, swap the large egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water), let it sit 5 minutes to gel, and use vegan breadcrumbs if needed. It'll be a bit more fragile so chill well before cooking.

Q: My burgers are too mushy how do I fix that?
A: Drain and rinse the beans really well, cook off extra water from onion and pepper so they aren't soggy, add more breadcrumbs or oats a tablespoon at a time, and chill the mix so it's easier to form firmer patties.

Q: Can I bake or grill them instead of pan frying?
A: Yes, bake at 400°F on a parchment lined sheet for 12-15 minutes flipping once, or grill over medium heat 4-6 minutes per side. Brush with oil and don't move them too much so they get a nice crust.

Q: How many burgers does this recipe make and can I freeze them?
A: You’ll get about 4 to 6 good sized burgers depending on how big you make them. Freeze either raw or cooked: first freeze them on a tray until firm, then transfer to a sealed bag for up to 3 months.

Q: How do I get a crispier crust?
A: Use a little panko or extra breadcrumbs, press the patties thin, cook in a hot skillet with 1 to 2 tbsp oil and don't flip too soon. Finishing under a broiler for 1-2 minutes helps too if you want extra crunch.

The Best Black Bean Burgers I’ve Ever Had Recipe Substitutions and Variations

Black beans → 2 cans pinto beans or chickpeas, drained and mashed the same way; pinto gives a creamier burger, chickpeas add a nuttier flavor and hold up well.
Egg or flax egg → 3 tbsp aquafaba (chickpea liquid) per egg, whipped a little; works great for vegan bind and keeps the mix moist.
Breadcrumbs or rolled oats → 1/2 cup cooked quinoa or 1/2 cup finely crushed crackers; quinoa adds protein and texture, crackers give extra crunch and soak up moisture.
Fresh lime juice → equal amount lemon juice or 1 tbsp apple cider vinegar + a splash of water; lemon is closest in brightness, ACV gives tang if you dont have citrus.

Pro Tips

1) Add a little cornstarch or a tablespoon of fine cornmeal if the mix feels loose, it helps them hold up and gives a nicer crunch when seared. If you want extra texture pulse half the beans in a food processor and leave the rest roughly mashed so you still get big bean bits.

2) Boost the flavor by toasting the cumin and smoked paprika in the hot pan for 20 seconds before adding them, and grate a bit of lime zest into the mixture as well as the juice. Small things like extra acid or a splash of soy sauce go a long way to make them taste savory not flat.

3) Use a heavy skillet like cast iron and get it properly hot, then turn the heat down slightly once the patties hit the pan so they brown without burning. Flip only once and try to lift them gently with two spatulas if they seem fragile, pressing down makes them soggy.

4) For make ahead convenience, freeze the formed patties on a tray until firm, then stack with parchment between and store in a freezer bag; cook from frozen adding a few minutes per side. Leftovers reheat well in a toaster oven to keep the edges crisp, microwave makes them rubbery so avoid that unless you must.

The Best Black Bean Burgers I've Ever Had Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

220

kcal

Equipment: 1. Large mixing bowl
2. Fork or potato masher, whichever you got, for mashing the beans
3. Cutting board
4. Chef’s knife
5. Skillet (10 to 12 inch) for sautéing and frying
6. Spatula or turner to flip the patties
7. Measuring cups and spoons
8. Colander or sieve to drain and rinse the beans
9. Small bowl and fork for the flax egg or beaten egg, plus a tray or plate to chill the patties in the fridge

Ingredients

2 cans (15 oz each) black beans, drained and rinsed
1 small red onion, finely chopped
1 small red bell pepper, finely chopped
3 cloves garlic, minced
1 large egg or 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
1/2 cup plain breadcrumbs or 1/2 cup rolled oats
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lime juice (about 1 lime)
2 tbsp olive oil for cooking
2 tbsp chopped fresh cilantro or parsley, optional
Burger buns and toppings like lettuce, tomato and avocado, optional

Directions

Drain and rinse the black beans really well, then put them in a large bowl and mash about half of them with a fork or potato masher so you still have some whole beans for texture.
Finely chop the red onion and red bell pepper and mince the garlic. Heat 1 tablespoon of the olive oil in a skillet over medium heat, sauté the onion and pepper until soft about 4 to 5 minutes, add the garlic for the last 30 seconds, then let the veg cool a bit.
If using a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit 5 minutes until thickened. If using a regular egg just beat it lightly.
Add the cooled sautéed veg, egg or flax egg, 1/2 cup breadcrumbs or rolled oats, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro or parsley if using to the mashed beans. Mix gently until combined but dont overmix or they’ll turn to mush.
Check the mixture for texture and seasoning. If it feels too wet add a little more breadcrumbs or oats a tablespoon at a time. If bland add a pinch more salt or lime juice. Shape into 6 medium patties, pressing a small dent in the center of each so they cook evenly.
For best results chill the patties on a tray for 20 to 30 minutes in the fridge so they firm up and hold together better when cooking.
Heat the remaining tablespoon of olive oil in the skillet over medium heat. Cook the patties 4 to 5 minutes per side until a nice crust forms and they are heated through. Flip carefully only once and press gently with a spatula to get crisp edges.
If you want toasted buns, wipe the skillet and add a little oil, toast cut sides of buns 30 to 60 seconds until golden.
Assemble on buns with lettuce, tomato, avocado and extra cilantro or lime if you like. Serve hot and try not to burn your tongue, they come out better than you expect.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.