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This is simply the BESTBlack Bean Burgerrecipe! Made with mushrooms, onions, and perfectly spiced, this Black Bean Burger is robust, flavorful, and incredibly easy to make.
Black Bean Burgers are not only the perfect burger option for vegetarians, but even carnivores enjoy these meatless burgers! They make a favorite meatless dinner, especially when paired with Air Fryer French Fries or Baked Sweet Potato Fries.
Even though I love BBQ Chicken Burgers and Classic Burgers, my all-time favorite burger recipe happens to be this recipe for Black Bean Burgers.
What Makes This Black Bean Burger Recipe the Best
- Affordable, SimpleIngredients. This recipe for meatless burgers is made with just a handful of easy-to-find, healthy ingredients. And unlikeBeyond BurgerorImpossible Burgers,you can pronounce every ingredient in this black bean burger recipe.
- Meaty Flavor.These Black Bean Burgers are flavored with mushrooms, Worcestershire sauce, and smoked paprika, to give them an earthy, meaty flavor that wins over both vegetarians and carnivores.
- Perfect Texture. Oftentimes veggie burgers are mushy and/or dense. Well, not with this recipe! These Black Bean Burgers are NOT mushy or dense, they have texture, chew, and hold their shape perfectly.
- Adaptable. This black bean burger recipe includes modifications to make these veggie burgers vegan-friendly, egg-free, and gluten-free.
Ingredients in Black Bean Burgers
- Black Beans: Black beans are best for these burgers, as they give the burger a nice earthy flavor and have great texture in a meatless burger. Use rinsed, canned black beans, or cooked dried black beans.
- Mushrooms: Baby portabello mushrooms, also known as Bella Mushrooms, are my preferred mushroom for this recipe, as they add an earthy, meaty taste and texture. If you can't find baby portabello mushrooms, you can opt to use sh*take mushrooms. Don't use button mushrooms as they have little to offer in flavor and add can add an unpleasant spongy texture to your burger.
- Panko Breadcrumbs: Instead of traditional bread crumbs, use Panko-style breadcrumbs, as they have a lighter texture, so they don't weigh the burgers down.
- Egg:An egg, like the panko, will help to hold the bean burgers together. However, refer to the modifications below for an egg-free option.
- Smoked Paprika: I love the smokey flavor of smoked paprika in these burgers, but do not stress if you don't have it on hand. Simply use regular paprika.
- Worcestershire Sauce: Adding Worcestershire sauce adds incredible depth of flavor to these burgers. However, if you are a strict vegetarian, use soy sauce or coconut amino acids for a similar punch of umami flavor.
recipe modifications
- Egg-Free Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ¼ cup pureed sweet potato.
- Gluten-Free Black Bean Burgers:Usegluten-free panko bread crumbsor oats. Also, be sure your Worcestershire Sauce is gluten-free, or replace it withcoconut amino acids.
- Vegan Black Bean Burgers: In place of the egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or ¼ cup pureed sweet potato. In place of the Worcestershire Sauce, use soy sauce orcoconut amino acids.
- Add Dried Spices: This black bean burger recipe uses fairly basic seasoning, but if you are looking for a unique flavor, feel free to add in up to 1 teaspoon each of garlic powder, onion powder, ground cumin, or chili powder.
Tips to Make Perfect Black Bean Burgers
There is nothing worse than a dense, soft, or mushy black bean burger. A good burger, meatless or not, has texture, chew, and stays intact. This easy recipe, along with my key tips, will ensure that you will have a black bean burger with the perfect texture.
Tip #1: Dry out the Beans. Beans are full of moisture. When the beans are processed for burgers, that moisture can cause your beans to turn to mush. To prevent this from happening, take the extra step to dry out the beans in the oven. This step will allow the excess moisture to be evaporated out of the beans and will help the burgers have a meaty texture.
Tip #2 Add Sauteed Onions and Mushrooms. Adding sauteed mushrooms and onions to the bean mixture will not only add flavor to the burgers, but will also help give them the best meaty, yet juicy, texture.
Tip #3 Do Not Over Process the Burgers. It is crucial to not over-process the ingredients for the black bean burgers. Whether mixing by hand or with a food processor, you want to still be able to see small chunks of the beans in the burger mixture. If you overmix the ingredients, the bean burgers will be dense and mushy.
Tip #3: Shape Evenly. This recipe makes four thick black bean burgers. You want to be sure to divide the bean mixture evenly into 4 sections and then use your hands to shape the mixture into four patties, each about ½-inch thick and 3 inches wide.
Tip #4: Serve with your favorite toppings. Black Bean Burgers can be served just as you would any classic burger. Top with cheese, lettuce, tomato, onion, ketchup, pickles, coleslaw, BBQ sauce, mayo, mustard---you get the idea! I personally love topping my Black Bean Burger with mashed avocado, sliced tomato, and lettuce.
Alternative Cooking Methods
While baking black bean burgers is the easiest and fastest method for preparing them, you can opt to grill or pan-fry them instead. Just keep in mind that you must freeze the bean patties for at least 10-30 minutes so that they hold their shape while cooking.
- To Pan-Fry Black Bean Burgers: Place the formed black bean burger patties on a pan lined with parchment paper and place the pan with the patties into the freezer for at least 10 minutes. Once frozen, heat a nonstick skillet over medium-high heat. Brush the pan with olive oil and then pan-fry for 4-5 minutes per side.
- To Grill Black Bean Burgers: Prepare the recipe as directed up to placing the patties onto a baking sheet. Place the prepared patties into the freezer for 10-30 minutes. Preheat a greased grill to medium-high heat, then grill the burgers for 4-5 minutes per side.
How To Store Homemade Black Bean Burgers
I highly suggest preparing a large batch of black bean burgers and freezing extra to keep on hand for busy nights.
You can opt to freeze the burgers BEFORE or AFTER cooking, making this recipe super versatile.
- Storing/Freezing Cooked Black Bean Burgers: If you happen to have leftover cooked black bean burgers, allow them to cool and then store them in an air-tight container for up to 4 days in the refrigerator or freeze for up to 3 months. It is best to reheat under a preheated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
- Freezing Uncooked Black Bean Burger Patties: Place the uncooked patties onto a baking sheet lined with parchment paper. Place them into the freezer and freeze until solid for about 1 hour. Place the flash-frozen patties in between layers of parchment and then place them into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees F for 15 minutes per side, or until warmed through.
Make it a Meal
Black Bean Burgers pair well with endless side dishes, but below are some of my favorite recipes to serve alongside these meatless burgers.
- Oven Fries
- Baked Sweet Potato Fries
- Instant Pot Corn on the Cob
- Homemade Baked Beans
- Broccoli Salad
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you tried this recipe for Black Bean Burgers, I would love for you to leave a comment and review below.
Black Bean Burgers
Made with mushrooms, onions, and perfectly spiced, these Black Bean Burgers are robust, flavorful, and incredibly easy to make.
4.96 from 21 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 167kcal
Author: Kristen Chidsey
Ingredients
- 16 ounces black beans rinsed and drained
- ¼ cup baby bella mushrooms chopped
- ¼ cup yellow onion diced
- 1 teaspoon olive oil
- ⅓-1/2 cup panko bread crumbs see note
- 1 large egg see note
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce see note
Instructions
Preheat the oven to 375 ℉ and line a baking sheet pan with parchment paper.
Place the beans in a colander and rinse well. After rinsing the beans, pat them dry with a paper towel. Spread the beans out onto the baking sheet and bake for 10-15 minutes, or until they dry out and begin to split open.
While the beans are baking, heat 1 teaspoon of oil in a small nonstick skillet over medium-high heat. Add the onions and saute until softened about 3 to 4 minutes. Add the mushrooms and saute for another 2-3 minutes. Blot off excess moisture on the onions and mushrooms, using a paper towel.
Add the beans, sauteed mushrooms, and onions, egg, ⅓ cup breadcrumbs, paprika, salt, and Worcestershire sauce to a food processor fitted with the s-shaped blade. Pulse the mixture until just combined but some chunks of beans remain intact. If the mixture is still fairly wet, add another tablespoon or two of breadcrumbs and mix it in by hand.
Divide the mixture into 4 equal portions and form into burger patties. Place onto the parchment paper lined sheet pan (you can reuse the parchment from cooking the beans.)
Bake the burgers at 375℉ for 15 minutes, flip, and continue to bake the burgers for another 10-15 minutes, or until the patties are set.
To Grill or Pan-Fry Black Bean Burgers
After shaping the burgers, place the prepared burgers into the freezer for 10-20 minutes to firm up to help keep their shape. Grill the burgers over medium-high heat on an oiled grill for 4-5 minutes per side. Or pan-fry in a greased nonstick skillet for 4-5 minutes per side.
Equipment Needed
Notes
Egg: If you would like to keep your burgers egg-free, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ¼ cup pureed sweet potato.
Worcestershire Sauce: To keep this recipe strictly vegetarian, replace the Worcestershire Sauce (which some brands contain anchovies) with soy sauce or Tamari.
Gluten-Free Option: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free, or Tamari sauce.
Vegan Black Bean Burgers: In place of an egg, use ¼ cup pureed sweet potato or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water.) In place of Worcestershire sauce, use soy sauce or coconut amino acids.
Prepare without a Food Processor: If you don't have a food processor, use a fork to mix the ingredients BUT the beans. Once combined, add the means and use the fork to mash the beans up slightly as you combine the mixture.
Leftovers: Allow burgers to cool and then store in an air-tight container for up to 4 days in the refrigerator or freeze for up to 3 months. It is best to reheat under a preheated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
Freezing Uncooked Black Bean Burgers: Place the uncooked patties onto a baking sheet lined with parchment paper. Place them into the freezer and freeze until solid for about 1 hour. Place the flash-frozen patties in between layers of parchment and then place them into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees F for 15 minutes per side, or until warmed through.
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 374mg | Potassium: 400mg | Fiber: 8g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
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