Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

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“This has been on our menu rotation for over a year now for hubby and I. And black bean burgers are requested by our big kids when visiting. Very easy to make, and so delicious w toppings though hubs eats the leftovers w just bbq sauce and a fork. Make this!!”

JENNI

Black Bean Burgers

I’ve always loved a good burger, but sometimes I just crave something a little lighter and more budget-friendly. That’s when I turn to my go-to black bean burger recipe—hearty, flavorful, and surprisingly simple to make with ingredients I usually already have on hand. Whether I’m trying to eat more plant-based meals or just need a quick weeknight dinner, these black bean burgers never disappoint. P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

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Homemade Black Bean Burgers

4.83 from 51 votes

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.

Servings 6

Prep 30 minutes mins

Cook 15 minutes mins

Total 45 minutes mins

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Ingredients

• 2 15oz. cans black beans ($1.92)
• 1/4 red onion ($0.11)
• 1 clove garlic ($0.08)
• 1/4 bunch fresh cilantro* ($0.20)
• 1 Tbsp sriracha** ($0.11)
• 1 Tbsp mayonnaise ($0.09)
• 1 tsp ground cumin ($0.10)
• 1.5 Tbsp soy sauce ($0.09)
• 1/4 tsp pepper ($0.03)
• 1 large egg*** ($0.67)
• 1 cup plain breadcrumbs ($0.26)
• 2 Tbsp cooking oil ($0.08)

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Instructions 

• Rinse and drain the canned black beans. Add the black beans to a food processor**** along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
• Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
• Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
• To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
• Place each patty in a bun, add your favorite toppings, and enjoy!

See how we calculate recipe costs here.

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Equipment

• Food Processor
• Nonstick Fry Pans

Notes

*Feel free to sub parsley for the cilantro.

**If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

***I tried to make these without the egg, but unfortunately, they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

***You can make these without a food processor, but it’s a whole lot easier with one. :) To make without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Nutrition

Serving: 1pattyCalories: 334.88kcalCarbohydrates: 49.75gProtein: 16.23gFat: 7.98gSodium: 942.65mgFiber: 15.33g

Read our full nutrition disclaimer here.

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Video

How to Make Black Bean Burgers Step-By-Step Photos

Prep ingredients: Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Pulse in food processor: Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Add the black bean mixture to a large bowl along with one egg and 1 cup of breadcrumbs. 

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minutes to let the breadcrumbs absorb some of the moisture.

Make patties: Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Cook patties: Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Top and serve: Top your black bean burger with your favorite toppings and enjoy!!

Topping IDEAS

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

How to Store and Reheat

To freeze, just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

Serving Suggestions

These black bean burgers pair perfectly with a side of spicy sweet potato fries—their crispy, smoky heat adds just the right kick—and a creamy broccoli salad that balances everything out with its cool, tangy crunch. It’s a satisfying, well-rounded meal that hits all the right notes.

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