Simple Amazing Blackbean Burgers! Recipe

I developed a quick, grillable Black Bean Burgers Recipe that comes together in under 30 minutes, is vegan and gluten-free adaptable, and is ideal for weekly meal prep.

I started making these Simple Amazing Blackbean Burgers! when I got tired of bland veggie options that fall apart.

I use big, meaty black beans and a little red bell pepper for texture, and somehow they end up smokier and juicier than I’d expect. This Black Bean Burgers Recipe is seriously grillable and perfect for batch cooking, plus it slips into my Vegan Burger Recipes lineup whenever I want plant based dinners that don’t feel like a compromise.

They’re fast, surprising, and kinda addictive, so fair warning you might eat them for lunches all week, like I do.

Ingredients

• Black beans: Creamy, protein and fiber rich, keeps you full and adds heft to patties
• Oats or breadcrumbs: Binders that add texture, oats also boost fiber, good gluten free swap
• Onion: Gives sweetness and savory depth when cooked, not just background flavor
• Garlic: Sharp, aromatic tiny bit goes far, makes burger taste homemade and bold
• Red bell pepper: Fresh crunch plus natural sweetness, adds color and moisture to patties
• Egg or flax: Provides binding so patties hold, egg richer, flax works for vegans
• Tomato paste or salsa: Umami and tang, deepens flavor and keeps mixture moist and zippy
• Spices (cumin, chili, paprika): Warm smoky spices give southwestern vibe, not spicy unless you crank it
• Lime juice and cilantro: Bright acid and herb finish, cuts richness and adds fresh lift
• Olive oil: Used for cooking or brushing, helps crisp edges and adds richness

Ingredient Quantities

• 2 (15 oz) cans black beans, drained and lightly mashed
• 1/2 cup breadcrumbs or 1/2 cup quick oats, works as the GF option
• 1 small yellow onion, finely chopped about 3/4 cup
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, finely diced
• 1 large egg or 1 tbsp flaxseed meal mixed with 3 tbsp water for vegan bind
• 2 tbsp tomato paste or 1/4 cup mild salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp soy sauce or tamari
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro or parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup cornmeal or extra oats for a firmer patty, optional
• 2 tbsp olive oil, a little for cooking or brushing

How to Make this

1. Drain the two 15 oz cans of black beans and lightly mash them in a large bowl so there is still some texture, not a paste.

2. Finely chop the small yellow onion (about 3 4 cup), mince 2 cloves garlic, finely dice 1 2 cup red bell pepper, and chop 2 tbsp fresh cilantro or parsley. If you choose the flax egg, mix 1 tbsp flaxseed meal with 3 tbsp water and let it sit 5 minutes until jellylike.

3. In a skillet heat 1 tbsp olive oil over medium, add the onion, garlic and red pepper and cook until softened, about 4 to 5 minutes. Let cool slightly.

4. Add the cooked veg to the mashed beans along with 1 2 cup breadcrumbs or 1 2 cup quick oats, the egg or flax mixture, 2 tbsp tomato paste or 1 4 cup mild salsa, 1 tsp ground cumin, 1 tsp chili powder, 1 2 tsp smoked paprika, 1 tbsp soy sauce or tamari, 1 tbsp fresh lime juice, 1 tsp kosher salt and 1 2 tsp black pepper. If you want firmer patties add 1 4 cup cornmeal or extra oats. Mix gently until combined, do not overmix or it gets gummy.

5. Divide the mixture and form into 4 large or 6 smaller patties, press them firm but not compacted. Make a slight indentation in the center of each patty so they cook flat.

6. Chill the patties in the refrigerator for at least 10 minutes if you can, this helps them hold together when cooking. Don’t skip this if your mix feels a bit soft.

7. To cook on the stove: heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook patties 4 to 5 minutes per side until crisp and heated through. To grill: brush patties with oil and grill 4 to 5 minutes per side over medium heat, flip carefully. For oven meal prep: place on a parchment lined sheet at 375 F and bake 12 to 15 minutes, flip once so both sides get a little crust.

8. If a patty sticks when flipping, let it sear a bit longer and it will release, don’t stab or press them or they will dry out. If mixture seemed wet before chilling, stir in a little extra oats or cornmeal, a tablespoon at a time.

9. Serve on buns or over greens with your favorite toppings. For gluten free use the oats instead of breadcrumbs and GF buns. These keep in the fridge for 3 to 4 days or freeze individually on a tray then bag for longer storage.

10. Reheat gently in a skillet or oven so they crisp back up, and remember they are forgiving: tweak the spices, lime and salsa to taste, trust your palate, it almost always works out.

Equipment Needed

1. Large mixing bowl (for draining and lightly mashing the beans)
2. Can opener
3. Colander or fine mesh strainer (to drain the cans)
4. Cutting board and chef knife (for onion, pepper and herbs)
5. Measuring cups and spoons
6. 10 inch skillet or nonstick pan (for stove cooking)
7. Spatula or turner (flip without stabbing the patties)
8. Baking sheet plus parchment paper (if you bake or do meal prep)

Youll be set with these. If you grill, add a brush or tongs for flipping.

FAQ

Simple Amazing Blackbean Burgers! Recipe Substitutions and Variations

• Black beans → pinto beans, chickpeas, or cooked brown lentils. Chickpeas give a firmer, nuttier burger; lentils make it heartier but a bit more crumbly.
• Breadcrumbs or quick oats → crushed gluten free crackers, 1/2 cup cooked quinoa, or almond flour. Oats/crumbs soak up moisture; almond flour makes a denser patty so add a splash more liquid if needed.
• Egg (binder) → 1 tbsp chia or flaxseed meal + 3 tbsp water, 3 tbsp aquafaba (chickpea liquid), or 1/4 cup mashed sweet potato. Aquafaba gives the closest egg-like hold without eggs.
• Soy sauce or tamari → coconut aminos for a soy free option, or 1 tbsp Worcestershire sauce plus a pinch of salt for more depth. Taste and adjust salt because they vary in saltiness.

Pro Tips

1) Dont overwork the beans. Mash them mostly by hand so theres still chunks for texture. If the mix feels too wet, add oats or cornmeal a tablespoon at a time until it holds, dont dump a bunch at once or it gets gritty.

2) Cook the onion and pepper long enough to lose moisture and sweeten, then let them cool before mixing. Hot veg will steam the patties and make them fall apart, but a little browning gives way more flavor.

3) Chill the formed patties for at least 10 to 15 minutes. This helps them stay together when you flip. Also make a small dent in the middle of each patty so they cook flat and dont puff up.

4) Use medium heat and be patient when flipping. Let a good crust form so they release cleanly. For meal prep freeze them on a tray first, then bag, and reheat in a skillet or oven so they crisp back up instead of getting soggy.

Simple Amazing Blackbean Burgers! Recipe

Recipe by James Level

0.0 from 0 votes

I developed a quick, grillable Black Bean Burgers Recipe that comes together in under 30 minutes, is vegan and gluten-free adaptable, and is ideal for weekly meal prep.

Pin

Servings

4

servings

Calories

362

kcal

Equipment: 1. Large mixing bowl (for draining and lightly mashing the beans)
2. Can opener
3. Colander or fine mesh strainer (to drain the cans)
4. Cutting board and chef knife (for onion, pepper and herbs)
5. Measuring cups and spoons
6. 10 inch skillet or nonstick pan (for stove cooking)
7. Spatula or turner (flip without stabbing the patties)
8. Baking sheet plus parchment paper (if you bake or do meal prep)

Youll be set with these. If you grill, add a brush or tongs for flipping.

Ingredients

• 2 (15 oz) cans black beans, drained and lightly mashed

• 1/2 cup breadcrumbs or 1/2 cup quick oats, works as the GF option

• 1 small yellow onion, finely chopped about 3/4 cup

• 2 cloves garlic, minced

• 1/2 cup red bell pepper, finely diced

• 1 large egg or 1 tbsp flaxseed meal mixed with 3 tbsp water for vegan bind

• 2 tbsp tomato paste or 1/4 cup mild salsa

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1 tbsp soy sauce or tamari

• 1 tbsp fresh lime juice

• 2 tbsp chopped fresh cilantro or parsley

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 cup cornmeal or extra oats for a firmer patty, optional

• 2 tbsp olive oil, a little for cooking or brushing

Directions

• Drain the two 15 oz cans of black beans and lightly mash them in a large bowl so there is still some texture, not a paste.
• Finely chop the small yellow onion (about 3 4 cup), mince 2 cloves garlic, finely dice 1 2 cup red bell pepper, and chop 2 tbsp fresh cilantro or parsley. If you choose the flax egg, mix 1 tbsp flaxseed meal with 3 tbsp water and let it sit 5 minutes until jellylike.
• In a skillet heat 1 tbsp olive oil over medium, add the onion, garlic and red pepper and cook until softened, about 4 to 5 minutes. Let cool slightly.
• Add the cooked veg to the mashed beans along with 1 2 cup breadcrumbs or 1 2 cup quick oats, the egg or flax mixture, 2 tbsp tomato paste or 1 4 cup mild salsa, 1 tsp ground cumin, 1 tsp chili powder, 1 2 tsp smoked paprika, 1 tbsp soy sauce or tamari, 1 tbsp fresh lime juice, 1 tsp kosher salt and 1 2 tsp black pepper. If you want firmer patties add 1 4 cup cornmeal or extra oats. Mix gently until combined, do not overmix or it gets gummy.
• Divide the mixture and form into 4 large or 6 smaller patties, press them firm but not compacted. Make a slight indentation in the center of each patty so they cook flat.
• Chill the patties in the refrigerator for at least 10 minutes if you can, this helps them hold together when cooking. Don’t skip this if your mix feels a bit soft.
• To cook on the stove: heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook patties 4 to 5 minutes per side until crisp and heated through. To grill: brush patties with oil and grill 4 to 5 minutes per side over medium heat, flip carefully. For oven meal prep: place on a parchment lined sheet at 375 F and bake 12 to 15 minutes, flip once so both sides get a little crust.
• If a patty sticks when flipping, let it sear a bit longer and it will release, don’t stab or press them or they will dry out. If mixture seemed wet before chilling, stir in a little extra oats or cornmeal, a tablespoon at a time.
• Serve on buns or over greens with your favorite toppings. For gluten free use the oats instead of breadcrumbs and GF buns. These keep in the fridge for 3 to 4 days or freeze individually on a tray then bag for longer storage.
• Reheat gently in a skillet or oven so they crisp back up, and remember they are forgiving: tweak the spices, lime and salsa to taste, trust your palate, it almost always works out.

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.

Nutrition Facts

• Serving Size: 238g
• Total number of serves: 4
• Calories: 362kcal
• Fat: 12.9g
• Saturated Fat: 1.9g
• Trans Fat: 0g
• Polyunsaturated: 1g
• Monounsaturated: 6g
• Cholesterol: 47mg
• Sodium: 583mg
• Potassium: 614mg
• Carbohydrates: 50.5g
• Fiber: 14.5g
• Sugar: 4.3g
• Protein: 15.5g
• Vitamin A: 800IU
• Vitamin C: 31mg
• Calcium: 56mg
• Iron: 3.8mg