This black bean burger recipe is the best veggie burger I’ve ever had! They’re not at all mushy, they’re packed with flavor, and these bean burgers are actually grillable.
This post is sponsored by Klarbrunn.
Black Bean Burgers
This black bean burger recipe is unbelievably good. It is not at all mushy, and it’s actually grillable!
Seriously, it took so many recipe tests to get the texture and flavor just right, but I’m so thrilled with how it turned out. I’m so excited for all of you to make it this summer!
It has just the right amount of chili, cumin, and smoked paprika. Those flavors pair perfectly with the black beans. There’s also a nice smoky flavor from the BBQ sauce, which is amplified when you cook it on the grill.
The beautiful sauteed veggies combine with the black beans to give it a chunky texture, which gives you the burger experience without the meat.
My favorite part might be those little salty pieces of feta cheese that just completes it. It creates these little pockets of fat, which really does make the texture of this recipe more like a hamburger.
This bean burger grills up so nicely and stays together without crumbling. It will seriously be your go to black bean burger all summer long!
Plus, you can cook it up in a pan during the off season, so you can enjoy it year round.
I’ve partnered up with Klarbrunn to bring you this incredible summer grilling recipe. I absolutely love pairing it with an ice cold can of their Citrus Blend Sparkling Water – it’s one of my favorite flavors! You can find out where to buy Klarbrunn here.
Ingredients
Beans: I definitely recommend using black beans for veggie burgers. They’re heartier than pinto beans. Pinto beans are creamier and softer, which is not a texture that would work well in veggie burgers. I like to mash about 75% of the beans. Leaving some of the beans whole made the texture a little chunkier, which made the overall texture of the burger better.
Oil: I prefer using olive oil in this recipe, but you could swap it for a neutral tasting oil.
Vegetables and Aromatics: A combination of yellow onion, green bell pepper, and fresh garlic adds the perfect flavor and texture to these burgers. I tried dicing the vegetables finely and I tried pulsing them in a food processor. The food processor made them far too fine, which didn’t create the best texture. Ultimately, dicing the vegetables finely by hand was the best way to go and created an amazing texture. It is important to do a small dice though – if the pieces are too large, the burgers won’t hold together.
Cheese: I loved the addition of crumbled feta to these burgers. It adds lovely little pockets of salty flavor, and the additional fat makes the veggie burgers feel much more like a real burger. The extra fat content goes a long way in making them super delicious.
Eggs: Creating veggie burgers that are actually grillable is a challenge, and eggs do so much in helping the burgers hold together. I wouldn’t recommend making this recipe without eggs.
Sauces: A combination of smoky BBQ sauce, mayonnaise, and Worcestershire sauce adds tons of flavors to these burgers. If you’re vegetarian, you’ll need to either omit the Worcestershire sauce, or replace it with a vegan version. I included notes about my favorite brands in the recipe card.
Spices: A combination of chili powder, cumin, smoked paprika, and fine sea salt flavor these burgers perfectly.
Bread Crumbs: Breadcrumbs help the burgers hold together. I prefer using panko bread crumbs because they have a lighter flavor.
How To Make Black Bean Burgers
Start by baking the beans to dehydrate them. Once they’re finished baking, mash them with a potato masher. (See the recipe card below for the full printable recipe.)
Saute the green peppers and onion in a large skillet, then add in the garlic and saute until it’s aromatic.
Once the vegetables are finished cooking, pat them gently with a paper towel to remove any excess moisture.
In a large mixing bowl, mix together the vegetables, eggs, feta, sauces, and spices.
Add in the mashed beans and the panko bread crumbs, then stir until the mixture is combined.
Measure out the burgers, and form them into patty shapes. Grill the burgers, flipping halfway through the cooking time. Be sure not to move the burgers until they’re ready to flip. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Keep Black Bean Burgers From Falling Apart?
It’s really important to use binders in the recipe. The ones we’re using are eggs and breadcrumbs. They both do so much to help hold the burgers together.
Tips To Grill Bean Patties
- Make sure the grill is clean. It’s so important that your grill plates are clean, otherwise the patties will stick.
- Oil both the grill and the burgers. Bean burgers like to stick, so oiling both makes a difference.
- Make sure the grill is fully preheated.
- Don’t cook the burgers on too high of a temperature. I tested these burgers at so many different temperatures, and was really surprised to see that a lower temperature (325 F) created the best texture.
- Don’t move the burgers until they’re ready to flip. You can tell because the bottom half of the burgers will have shrunk a bit compared to the top half.
- Make sure the mixture isn’t too wet. If the mixture is too wet it will be mushy and will probably stick to the grill.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
What To Serve With Bean Burgers
Try serving these burgers with one of our side dishes that are perfect for summer BBQ’s. Some reader favorites are:
- Broccoli Cranberry Salad
- Cilantro Lime Coleslaw
- Tomato Cucumber Salad
- Jiffy Cornbread with Creamed Corn
BEST Black Bean Burger Recipe
This black bean burger recipe is the best veggie burger I've ever had! They're not at all mushy, they're packed with flavor, and these bean burgers are actually grillable.
Ingredients
- 2 (15 ounce) cans black beans (drained and rinsed)*
- 3 Tablespoons olive oil (divided)
- 1 medium green bell pepper (diced finely, about 1 cup)
- 1 medium yellow onion (diced finely, about 1 cup)
- 2 medium cloves garlic (minced)
- 3/4 cup crumbled feta cheese
- 2 large eggs
- 2 Tablespoons BBQ sauce (I used a smoky BBQ sauce)
- 2 Tablespoons mayonnaise
- 1 Tablespoon Worcestershire sauce**
- 2 teaspoons chili powder***
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1 cup panko bread crumbs
Instructions
- Preheat the oven to 325 F (162 C). Drain and rinse the black beans in a colander, then shake off as much water as you can. Dump the black beans onto a rimmed baking sheet and bake in the preheated oven for 20 minutes (the beans should look almost dried out).
- While the beans are in the oven, heat 1 Tablespoon of olive oil in a large nonstick skillet over medium heat. Add the finely diced green peppers and onions to the pan and saute until the peppers are softened and the onions are transparent (about 7 minutes). Add in the minced garlic and saute until aromatic (about 1 minute).
- Add the peppers and onions from the pan to a large mixing bowl, then gently dab the sauteed vegetables with a paper towel to absorb some of the moisture. Add the feta cheese, eggs, BBQ sauce, mayonnaise, Worcestershire sauce, chili powder, cumin, paprika, and salt to the bowl. Mix until fully combined.
- Once the beans are done baking, remove them from the oven and let them cool for about 5 minutes. Then use a potato masher to mash the beans on the baking sheet, while leaving some bigger chunks behind. (Mashing the beans on the baking sheet is a lot easier and more effective than trying to mash them in the bowl. The flat surface of the baking sheet is super helpful here.)
- Before finishing the burgers, prepare the grill. Clean the grill plates (your grill needs to be clean in order for the burgers to not stick). Preheat the grill to 325 F (anywhere between 300-350 F will work).
- Add the mashed beans and panko bread crumbs to the bowl and mix until fully incorporated.
- Line a baking sheet with parchment paper. This is where you’ll form and transport your bean patties (lining it with parchment paper will stop the patties from sticking and make it easier to keep the patty shape when you transfer it to the grill).
- Using a 1/3 measuring cup, scoop the bean mixture from the bowl. Place onto the prepared baking sheet. Gently form the patties to the size of your bun on the sheet, making them about 1/2 inch thick.
- Once the grill is up to temp, oil the grill. Brush oil over the side of the patty that will be face down on the grill, then use a spatula to transfer the oiled patties to the oiled grill. Close the lid and cook until the bottom is lightly browned and has shrunk in a little bit (about 9 minutes). Do not move the patties before they’re ready to flip.
- Before flipping, brush the top side of the burgers with olive oil, then carefully flip the burgers over. Close the lid and cook for about 7 minutes, then add sliced cheese on top and cook for 2 more minutes. (If you’re not adding cheese, cook the burgers for 9 minutes on the second side.)
- Remove the patties from the grill and place onto your burger buns. Top with slices of tomatoes, red onion, and preferred condiments. Serve hot.
Notes
*If you’re using beans that you cooked at home, be sure not to overcook the beans because that will add too much liquid to the beans. I weighed the two cans of beans after draining and rinsing them, and it was 18 ounces of beans.
**If you need this recipe to be vegetarian, you can either omit the Worcestershire sauce or replace it with a vegetarian Worcestershire sauce (The Wizard’s is my favorite vegan brand of Worcestershire sauce).
***This chili powder is a spice blend sold in the USA and Canada that’s much milder than the pure chili powder sold in the UK and other parts of the world.
Stovetop Instructions: Heat a nonstick skillet over medium to medium-high heat, brush the bean burger with olive oil then place oil side down on the preheated pan and cook until golden brown (about 7 minutes). Brush the top side with more oil then carefully flip and cook again until golden brown (about 7 minutes).
Nutrition Information:
Serving Size:
1/10Amount Per Serving: Calories: 218Total Fat: 10.4gCarbohydrates: 22.2gFiber: 4.7gSugar: 2.9gProtein: 8.7g
Nutrition information isn’t always accurate.
If you want to make your own homemade grilled black bean burgers, try this easy from scratch recipe!
