This black bean burger recipe has bold Southwest flavors and can be easily made in a food processor or blender. Customizing each vegetarian patty with your favorite toppings and spreads is easy.
Are you not eating meat? Here are more recipes to try: vegetarian chili, portobello mushroom burger, and roasted cauliflower steaks.
Recipe Science
- Mashing black beans partially while leaving some whole creates a varied texture that helps the burger hold together and mimic the mouthfeel of meat.
- Using tortilla chips as a binder absorbs moisture and provides structure, preventing the burgers from falling apart during cooking.
- Cooking the black bean burgers at high heat creates a flavorful, crispy exterior through the Maillard reaction, enhancing the overall taste and texture.
Jump To a Section
Featured Comment 33
“Soooo delicious!!!! I double the recipe and freeze the extra patties to enjoy later. This is one of our family favorites.”—Stacy B.
Why It Works
This homemade black bean burger recipe is an easy, handheld meal. Each serving delivers affordable plant-based protein. Legumes are a favorite ingredient to incorporate into meatless patties. They are neutral in flavor and hold shape well when mashed and formed.
These dark-colored beans look similar to their beefy counterparts but are packed with fiber and healthy protein. This hearty veggie burger recipe is vegan-friendly and fun to customize with toppings of your choice.
Ingredients You’ll Need
- Beans: Use canned black beans for a quick and easy vegan black bean burgers.
- Seasoning: A bold blend of cumin, coriander, garlic, cilantro, garlic, chili powder, smoked paprika, salt, and black pepper.
- Flour: The gluten helps to bind the bean mixture together.
- Herbs: Fresh green onions add a mild allium flavor, and cilantro adds a pop of color.
- Chips: Corn chips compliment the earthy flavors of the seasonings for a southwestern taste. When hydrated, assist with binding.
- Oil: Use olive oil or a neutral-tasting olive oil to cook the black bean patties.
- Bread: Choose your favorite burger buns; I prefer a hearty whole wheat bun for extra fiber.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make black bean burgers, it’s easy to customize the patties! Try these tasty options:
- Beans: Other types of canned beans can be used, like red, pinto, or kidney. The color will not be as dark as black beans.
- Seasoning: Onion and garlic powder, finely chopped bell pepper, or sundried tomatoes would also add earthy flavors to the patties.
- Spicy: For a spicy burger, add cayenne or chipotle powder. Add hot sauce for a hot and tangy kick. Mince up fresh jalapeno or serrano peppers.
- Gluten-Free: Swap the all-purpose flour with gluten-free flour, cassava flour, or arrowroot powder. Alternatively, add 1 tablespoon of cornstarch. Purchase gluten-free hamburger buns.
How to Make Black Bean Burgers
Step 1: Prepare the Beans
Black bean patties are notorious for falling apart when cooking. To help them stick together, rinse them well and drain them with a paper towel. Just don’t throw away the liquid in the can!
Pro Tip: The canned bean liquid contains natural starches from the beans that can make a sticky paste, which helps with binding. You can also make stovetop black beans for the base.
Step 2: Make the Seasoning Mixture
Grab the bowl of the reserved bean liquid and whisk in the flour. The flour provides extra cohesiveness. As it becomes hydrated and mixed, gluten formation helps create protein bonds that form and stick the patty together.
On their own, black beans can be pretty bland and admittedly dull. That’s where concentrated dried spices and fresh herbs step in. A generous amount of cumin, coriander, garlic, cilantro, garlic, chili powder, smoked paprika, salt, pepper, green onions, and cilantro are stirred into the flour mixture.
Step 3: Process the Chips and Beans
Whole corn chips should be processed into crumbs using a food processor or blender, but not entirely ground down like flour. Then process the beans with the chips until lightly broken down, with some chunks remaining. It should not be fully pureed like a hummus. If you don’t have a food processor, you can press the beans with a fork.
Chef’s Note: Adding crushed corn tortilla chips instead of bread crumbs adds texture and holds the patties together. The chips have natural corn starches for binding and absorb some of the bean liquid that keeps the burger moist and flavorful. Adding chips essentially creates a panade for the black bean burgers.
Step 4: Form the Patties
Combine the black bean mixture with the seasoned flour mixture. Press and form into ½ cup-sized patties about 4 inches wide. Once all of the bean burger patties are ready, it’s time to cook!
Step 5: Cook the Patties
A nonstick skillet is the best way to get a crisp golden surface without adhering to the pan. Alternatively, a cast iron skillet can be used. Cook the patties in hot olive over medium-high heat until crisp, about 3 to 5 minutes per side.
Step 6: Garnish and Serve
Here are a few ideas for toppings:
- Iceberg, butter leaf lettuce, or shredded cabbage
- Thick sliced tomato
- Spreads like mayonnaise or barbecue sauce
- Guacamole or avocado slices
- Thinly sliced radish or pickled onions
- Roasted peppers or caramelized onions
Frequently Asked Questions
Make sure the grill grates are well-greased. Grill over medium-high heat, adjusting the temperature down as needed. Cook until golden and crisp, about 3 to 5 minutes per side. Do not press down on the patties!
If not cooking the burgers right away, place them on a baking sheet lined with parchment paper, cover and refrigerate for up to 1 day. Alternatively, individually wrap and place in an airtight container in the freezer for up to 1 month—Defrost before using.
Yes! If you are not making vegan burgers, add a slice of your favorite cheese in the last few minutes of cooking the patties. American, cheddar, swiss, provolone, or smoked gouda pairs nicely.
A panade is a mixture of starch with liquid to create a paste. The mixture helps to bind proteins together, adds texture and structure, and keeps food moist. Most often applied in meatballs and meatloaf, the same principle can help the beans bind together using the starches in the corn chips, flour, and liquid from the beans. The result is a more sturdy burger patty.
Serve This With
If you tried this Black Bean Burger recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Black Bean Burgers
Ingredients
- 30 ounces canned black beans
- 2 tablespoons all-purpose flour
- ¼ cup sliced green onions
- 3 tablespoons chopped cilantro
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ¾ cups corn tortilla chips
- ¼ cup olive oil
- 5 burger buns
Instructions
- Prepare the Beans – Reserve 6 tablespoons of the liquid from the black beans and place in a medium bowl, set aside. Line a baking sheet with three layers of paper towels. Rinse the beans using a colander, then shake off any excess moisture and evenly spread across the paper towels. Allow them to dry while preparing the other ingredients.
- Make the Seasoning Mixture – Add the flour to the bowl with the bean liquid and whisk until smooth. Add green onions, cilantro, garlic, cumin, coriander, chili powder, smoked paprika, salt, and pepper and stir to combine. Set aside.
- Process the Chips and Beans – Add chips to a food processor and process on high speed until finely ground, about 30 seconds. Add the dried black beans and pulse until coarsely ground, about 5 pulses.
- Form the Patties – Add the black bean mixture to the bowl with the seasoned flour mixture. Stir to combine. Measure out ½ cup and form and flatten it into 4-inch wide patties. Makes 5 black bean burgers.
- Cook the Patties – Heat a 12-inch nonstick skillet over medium heat. Add 1 tablespoon of oil. Once hot, add in 3 patties and cook until browned and lightly crisp, about 5 minutes.Flip the patties and add 1 tablespoon of oil. Cook until the other side is browned and crisp, about 3 to 5 minutes. Repeat the cooking process with the remaining two patties and 2 tablespoons of oil.
- To Serve – Add the burger patties to the buns and add desired toppings.
Recipe Video
Notes
- Serving Size: ½ cup (121g, 4 ¼ ounce) plus burger bun
- Smaller Burgers: Divide into six smaller patties. Serve with smaller buns or rolls.
- Make it Gluten-Free: Substitute all-purpose flour with gluten-free, arrowroot powder, cassava flour, or 1 tablespoon of cornstarch. Use gluten-free buns.
- Storing: Uncooked patties can be stored in the refrigerator for 1 day or wrapped and frozen for 1 month. Store cooked patties in an airtight container for up to 3 days.
- Suggested Toppings: Lettuce, tomato, avocado, onion, radish, lettuce, or cabbage.
- The recipe was adapted from America’s Test Kitchen Vegan for Everybody.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
simone shaw says
Assuming chickpea can be used instead of regular flour for gluten free version?
Jessica Gavin says
Yes, you can swap chickpea flour for all-purpose flour.
Dawn says
Just wondering if anyone has ever incorporated quinoa in these burgers? Both my husband and I like these but wanted to add a little bit of quinoa and I wasn’t sure how much add.
Jessica Gavin says
Hi Dawn! I actually have a quinoa and black bean burger recipe if you want to give it a try. Otherwise, I would add start with 1/2 cup quinoa, increasing to 1 cup if the burger is still binding well. Let me know how it goes!
Charlene says
This is my favorite burger ever and I am a meat eater!!!!
Jessica Gavin says
Wow, what a compliment!
Ros says
I first ate these wonderful burgers on a beach in Sicily – cooked by an American vegan family living on a US air base. The burgers were unforgettable – as was the afternoon – and am so happy to have tracked down the recipe!
Jessica Gavin says
Wow, that’s incredible that you found this recipe! I’m so happy that you can recreate it at home.
Theresa Mejia says
Are the nutrition facts just for the burger pattie or the sandwich, bun, etc.
MJ says
Prepared for my family of 10 yesterday. Everyone loved them. Grilled them at 375- 400 degrees – served a fresh salsa along with it plus 100% whole wheat bun, sliced farmers market tomato and organic romaine leaves. Happy smiles from all. Excellent recipe!!
Carrie says
I made this tonight from dried black beans I had prepared. Added some chipotle powder but otherwise did everything according to the recipe. I should have tasted it though before cooking because it needed more salt, and you could really add more of the other spices too. Will keep the recipe – we liked it!
Lori says
Hi Jessica. I’m a huge fan of yours and love every recipe I’ve tried. Can gluten-free flour be substituted for the flour?
Beverly says
Love the recipe and very tasty however, i had a hard time keeping the patties together and they fell apart instead of staying as patties … Should i try adding more corn chips or possibly more liquid to the flour for improved binding?
Jessica Gavin says
Maybe a little more liquid to the flour if they feel dry. More corn chips would help with binding but after you add more water first. How did it feel when you pressed them together?
Jenn says
These are delicious! Making them today for National Burger Day. Can you BBQ them?
Jessica Gavin says
Hi Jen- What a tasty way to celebrate! I haven’t tried grilling them, but if you do make sure the grates are oiled before you add them on. Let me know how it turns out.
Debbie McDonnell says
lovely recipe. Would it work if I used spray oil to cut down on calories or if I baked the burger?
Jessica Gavin says
I think spray oil in a nonstick pan would work well!
Stacy Bleiweis says
Soooo delicious!!!! I double the recipe and freeze the extra patties to enjoy later. This is one of our family favorites.
AmyG says
These burgers are SO delicious! I too crushed chips with rolling pin and mashed beans with fork…added cayenne pepper…because, well, I add it to everything ‘black bean,’ and they were perfect! Topped with greens, tomato, avocado…my new favorite!!! Thank you so much for this recipe!
CactusJack says
Jessica,
Good base recipe! For a little extra excitement try adding cayane peper, chopped mushrooms, cheese bread crumbs,Meseca flour, cream style corn, cottage cheese to your recipe. Top off with Ghost peper if your into that.
Very flavorful, moist, and delicious!
Jessica Gavin says
Wow, my mouth is watering! I will have to give your spicy suggestion a try!
Stacy Bleiweis says
This recipe is so yummy and easy to make. I double the recipe and freeze the second batch to enjoy for lunch the following week! My daughter is vegan and LOVES these burgers!
Jessica Gavin says
So happy to hear that your family loves the recipe! Great idea that you shared for meal prep, thank you!
Denise E says
Could you tell me if the amount of corn chips is before or after crushed.
Jessica Gavin says
Hi Denise- Great question! The amount of the chips is before it’s crushed. The whole chips get broken down in the blender. Thanks!
David Lewis says
I made this yesterday. An excellent recipe: really tasty and worked just as described.
To tread more lightly on the planet, I reduced the tortilla chips to powder with a rolling pin, and crushed the beans with a fork.
And in the interest of my health, I cooked the burgers in a George Foreman Grill – so no added fat/oil at all. Worked perfectly.
Rike says
We made those for dinner tonight. We are not vegetarians, but we try to limit meat. Normally, it’s falafel or tofu instead of meat patties for us, but those are a really tasty alternative! Do you think I could replace the black beans with kidney beans? Canned black beans are a little hard to find where I live.
Jessica Gavin says
Thank you for your feedback Rike! I think kidney beans will work too, however, the color will be more pink than brown. Let me know how it turns out!
Kari Manesis says
Will the patties freeze well?
MJ says
Hi Jessica
Ready to make these burgers now. For the 1.75 cups of tortilla chips is this before or after they have been crushed?
Thank you
M
Audrey says
That’s before the chips are crushed. If you can invest in an inexpensive digital kitchen scale that would be great. Just weigh out 30 grams of tortilla chips, process, and you’re ready!
Judy says
Hi Jessica,
I really don’t care for the burgers in the store but I have wondered how to make my own without them falling apart and looking too unappealing to eat. These look pretty and all the information on binding the ingredients assures me I will get a good result. Thank you for another great recipe. I fly home Sunday. Looking forward to seeing our home and my husband. A little early, but since I will be flying the day of, Happy Mother’s Day.