Black Bean Burgers Recipe

Assembled black bean burger with lettuce, chipotle mayo, sliced tomato, and and sliced red onion on a whole wheat bun.

5 from 2 votes

These homemade Black Bean Burgers are so thick, hearty, flavorful, and delicious that even the most dedicated of carnivores will be asking for seconds. Best of all, they're super easy to make and freezer-friendly!

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Course, Sandwich

Cuisine: American

Diet: Vegetarian

Keyword: Black Bean Burger Recipe, Black Bean Burgers, How to Make Black Bean Burgers

Servings: servings

Author: Jessica Randhawa

Ingredients

2 (15-ounce) cans black beans drained, rinsed, and dried
1 tablespoon olive oil
½ onion finely diced
½ green bell pepper finely diced
3 cloves garlic minced
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1 teaspoon chipotle chili powder
1½ teaspoon cumin
½ cup breadcrumbs
2 large eggs
2 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
½ cup mayonnaise
1½ tablespoon Sriracha
1 tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Transfer the drained, rinsed, and dried beans to the prepared baking sheet in an even layer. Transfer to the oven and bake for 15 minutes. Remove the beans from the oven and set aside. Turn oven temperature up to 375℉
Add the olive oil to a large skillet set over medium heat. Add the onions and bell pepper and cook for 5-7 minutes or until softened. Add the garlic and cook for another two minutes, stirring continuously, until fragrant. Remove from heat.
Transfer the softened veggies to a large mixing bowl and allow it to cool to room temperature before adding the garlic powder, smoked paprika, chipotle chili powder, cumin, breadcrumbs, eggs, ketchup, Worcestershire Sauce, salt, and black pepper.
Mash everything together using a potato masher, then add the black beans and mash again, leaving some "big" chunks of beans.
Use your hands to form patties from the bean mixture - each pattie will be a little more than 1/3 of a cup and transfer to a large baking sheet lined with parchment paper.
Bake for 15 minutes, then turn the patties over carefully and bake for another 10 minutes.
As the burgers are baking, prepare the Sriracha mayonnaise. Add the mayonnaise, Sriracha, and lemon juice to a small bowl with a little salt and pepper and mix together with a small whisk.
Remove the black bean burgers from the oven and place on a hamburger bun. Top with the sriracha mayonnaise and dress with your favorite toppings.

Notes

Note: The nutritional information is for the patty only. It does not account for the burger bun and toppings.
Leftovers: Store leftover burger patties in an airtight container in the refrigerator for up to 5 days. Reheat them over medium heat in a large skillet or in the microwave until heated through.
Freezing: "Flash fresh" the patties. Place the raw patties on a baking sheet lined with parchment paper and transfer to the freezer for about an hour. Remove the patties from the freezer, transfer them to a freezer-safe ziplock bag, and freeze them for up to 3 months. Thaw completely before cooking, or cook from frozen over medium heat.

Nutrition