Vegetarian Black Bean Burgers

Hearty, flavorful black bean burgers perfect for meal prep—crispy on the outside, tender inside, and packed with spices and veggies.

This recipe is a staple in my kitchen because it combines ease with amazing taste and great texture.

Ingredients

• Beans & Base: 2 cans (15 oz each) black beans, drained and rinsed, 1/2 cup rolled oats, 1/3 cup breadcrumbs (use gluten-free if needed), 1 large egg (or flaxseed egg for vegan: 1 tbsp ground flaxseed + 2.5 tbsp water)
• Vegetables & Aromatics: 1/2 cup finely diced red bell pepper, 1/2 cup finely diced red onion, 2 cloves garlic, minced
• Spices & Flavorings: 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper
• To Cook: 2 tbsp olive oil
• To Serve: 4 burger buns, lettuce leaves, tomato slices, sliced red onion, your favorite sauces (e.g. chipotle mayo, ketchup, mustard)

Instructions

Step 1:

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few larger pieces for texture.

Step 2:

Add the oats, breadcrumbs, egg (or flaxseed egg), bell pepper, onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix until fully combined.

Step 3:

Let the mixture rest for 5–10 minutes to allow the oats and breadcrumbs to absorb moisture.

Step 4:

Divide mixture into 4 equal portions and shape into burger patties.

Step 5:

(Optional: For make-ahead, place patties on a baking sheet lined with parchment paper and freeze for 30 minutes. Transfer to a freezer bag for storage up to 3 months thaw before cooking.)

Step 6:

Heat olive oil in a large non-stick skillet over medium heat. Cook patties 5–7 minutes per side, until golden brown and heated through.

Step 7:

Toast burger buns if desired. Assemble burgers with lettuce, tomato, onion, and your favorite sauces.

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My family loves enjoying these burgers on weekend grill-outs with fresh salad and fries.

Notes

For a vegan version, use a flaxseed egg instead of regular egg. Add a handful of chopped cilantro or jalapeño for extra flavor. Patties can also be baked at 400°F (200°C) for 20 minutes, flipping halfway. Serve with sweet potato fries or a fresh salad. Pair with a light lager or a citrusy soda.

Required Tools

Large mixing bowl, potato masher or fork, knife and cutting board, non-stick skillet, spatula.

Allergen Information

Contains: Egg, Wheat (if not using gluten-free breadcrumbs and buns). For gluten-free: Use gluten-free breadcrumbs and buns. For vegan: Use flaxseed egg. Always check ingredient labels if you have allergies.

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This recipe offers a delicious and nutritious alternative to traditional burgers, perfect for any occasion.

Recipe Q&A

→ How do I achieve crispy patties?

Cook the patties in hot olive oil over medium heat for 5–7 minutes per side until golden brown to ensure a crispy exterior.

→ Can I make these patties vegan?

Yes, replace the egg with a flaxseed egg made by mixing 1 tbsp ground flaxseed with 2.5 tbsp water, letting it rest before combining.

→ Is it possible to freeze the patties?

Absolutely. Freeze shaped patties on a lined baking sheet for 30 minutes, then transfer to a freezer bag. Thaw before cooking.

→ What can I serve alongside these patties?

These patties pair well with lettuce, tomato, and onion on buns, or served with sweet potato fries and a fresh salad.

→ Are gluten-free modifications available?

Use gluten-free breadcrumbs and buns to make this dish gluten-free while maintaining the same great texture and flavor.