This is the BEST recipe for Black Bean Burgers! Made with mushrooms, onions, and perfectly spiced, this Black Bean Burger is hearty, robust, and not at all dense or mushy.
When it comes to meatless burgers, these Black Bean Burgers are my favorite option. In fact, I personally opt for these burgers even over Classic Hamburgers.
They are made with just a handful of affordable, healthy ingredients, yet they are incredibly flavorful. No odd ingredients like you oftentimes find in meatless burgers, such as Beyond Burger or Impossible Burgers. Instead, 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.
And it can not go unmentioned that these Black Bean Burgers are NOT mushy or dense–like other recipes for Black Bean Burgers. They have texture, chew, and hold their shape perfectly. All with amazing flavor!
Notes On Ingredients
These Black Bean Burgers do not require a bunch of fancy ingredients. They are made with pantry staples to create a hearty, inexpensive meal.
- Black Beans: Use rinsed, canned beans, or cooked dried beans. If using canned beans, be sure to drain and rinse them well.
- Mushrooms: Baby Portabella mushrooms, also known as Bella Mushrooms, are my preferred mushroom for these meatless burgers, as they add an earthy, meaty taste and texture. Button mushrooms have little to offer in flavor, so I don’t suggest using them for this recipe.
- Panko Breadcrumbs: Instead of traditional bread crumbs, use Panko breadcrumbs. They have a lighter texture, so they don’t weigh the burgers down yet keep them intact.
- 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.
Tips for 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 and chew. Keep these two tips in mind when following this recipe and 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 Do Not Over Process
It is crucial to not over-process the mixture, as the beans will lose all their texture. This in turn means your burger will lose its texture. You want the mixture to be JUST combined and still see small chunks of beans. If using a food processor, simply use the pulse button and check every few pulses. If using a fork, mix up all the ingredients BEFORE adding the beans, and then mash up the beans slightly as you combine the mixture.
How to Make Homemade Black Bean Burgers
Now that you know my tips for perfect black bean burgers and you have the ingredients on hand, it is time to make them.
- Rinse and drain the canned beans using a colander.
- Place the drained beans onto a sheet pan that has been lined with parchment paper and place them into the oven to dry out.
- While the beans are in the oven, saute the mushrooms and onions over medium-high heat until just softened.
- Once the onions and mushrooms are softened, lightly blot them with a paper towel to remove excess moisture. Removing any excess moisture will help to prevent a mushy burger.
- Add the beans, spices, egg, bread crumbs, mushrooms, onions, and Worcestershire sauce to a food processor fitted with an s-blade.
- Pulse until just combined, keeping in mind to be cautious to not overprocess the mixture. You want to still see small chunks of black beans in your burger mixture.
- Shape the mixture into 4 even patties and place them on a baking sheet lined with parchment paper.
- Bake the burgers for 20 minutes, flip, and then bake for an additional 10 minutes or until the burgers are firm to the touch and have deepened in color slightly.
- Allow them to cool slightly before serving as desired.
Alternative Cooking Methods
While baking these burgers is the easiest and fastest method for preparing Black Bean Burgers, you can opt to grill or pan-fry them, as long as the patties have been frozen for 10-30 minutes. This will help the burger patties not fall apart when handled.
- 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.
- 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: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free, or replace it with coconut 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 or coconut amino acids.
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.
- To Store 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.
- To Store 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.
Black Bean Burgers can be served any way you enjoy burgers, with cheese, lettuce, tomatoes, ketchup, avocado, mayo, etc. And the options for sides are endless, but below are some of my favorite combinations.
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
A simple, flavorful recipe for a black bean burger.
Prevents your screen from going dark while preparing the recipe.
Preheat oven to 375 degrees.
Spread out parchment paper onto a sheet pan. Rinse and drain the black beans and then pat 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 or 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.)
At this point you can bake the burgers at 375 degrees for 20 minutes, flipping the burgers after 10 minutes.
To Grill or Pan-Fry Black Bean Burgers
Gluten-Free Black Bean Burgers: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free or use coconut 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 or coconut amino acids.
Freezing Burger Patties: You can also freeze the uncooked burgers by placing them in between layers of parchment and sealing them in a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees for 15 minutes per side, or until warmed through.
Prepare without a Food Processor: If you don’t have a food processor, use a fork to mix together all 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 pre-heated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
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
This post was originally published in 2020 but updated in 2022 with a new video.