This Black Bean Burger is made on the stove with simple pantry ingredients and fresh vegetables for a hearty, satisfying meatless meal. It cooks up with a lightly crisp exterior and a flavorful center that works just as well on a bun as it does tucked into a wrap or bowl.
like recipes like this for busy nights when I want something filling that doesn't rely on meat. If you enjoy meatless dishes like my Mom's Vegetarian Meatballs, then you'll love how hearty and flavorful these black bean burgers are.
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Why You'll Love This Black Bean Burger Recipe
Great meatless option: Hearty, satisfying, and full of flavor without the meat.
Bold seasoning: from chili powder, cumin, jalapeño, and fresh herbs give real depth.
Everyday ingredients: Made with canned beans, spices, and frozen corn. All ingredients you likely have on hand.
Key Ingredients for Vegetarian Black Bean Burgers
See the recipe card below for a full list of ingredients and instructions
Black Beans: are the base and give the burger structure and protein
Onion and garlic: build flavor right from the start.
Red Bell Pepper: Mild, sweet flavor, and added texture.
Jalapeno Peppers: brings gentle heat without overpowering the burger
Fresh Cilantro & Oregano: Brightens up the mix with fresh herbal notes.
Corn Kernels: Adds sweetness and texture contrast.
Italian seasoned breadcrumbs: Helps bind the mixture together.
Chili Powder & Cumin: give the burger it's savory backbone
Ingredient Substitutions
- Swap fresh corn for frozen, especially in summer when it's in season.
- Use 1 teaspoon dried oregano in place of fresh.
- Leave out cumin or cilantro if sensitive to those flavors.
Variations on Black Bean Burgers
Cheesy Black Bean Burgers: Mix in shredded cheddar or pepper jack before forming patties.
Smoky BBQ Style: Add 1-2 tablespoons of BBQ sauce to the mix.
Baked Version: Instead of pan-frying, bake at 400°F for 20-25 minutes, flipping halfway through.
Tips for The Best Black Bean Burger Texture
- Mash the beans until mostly broken down but still slightly chunky so the burgers hold together without becoming dense.
- Let the mixture rest for a few minutes before shaping to help the breadcrumbs absorb mixture.
- Lightly dusting the patties with flour helps create a better surface for browning in the skillet and gives a lightly crisp exteriorer.
How to Store
Place leftover patties between layers of parchment in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a skillet or air fryer for best texture.
Serving Suggestions for Black Bean Burger Dinners
Top with garlic dill pickles, tomato slices, and avocado. Add a side of parmesan pasta salad to complete the meal. For a fun twist, use them as the base for Black Bean Benedict with a poached egg and chipotle hollandaise.
Related Recipes
If you enjoy this black bean burger, you might like my Tofu Burgers, Soy Burgers, Mom's Millet Meatballs, or Vegetarian Pulled Pork Potato Skins.
Love these Black Bean Burgers? Your feedback makes my day! Please leave a ⭐⭐⭐⭐⭐ rating and drop a comment below to tell me how yours turned out.
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📖 Recipe
Black Bean Burger
Equipment
- Potato masher , or fork
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Ingredients
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh oregano chopped
- 2 tablespoons fresh cilantro chopped
- 1 small jalapeno minced
- 2 tablespoons olive oil
- ½ medium medium red pepper diced
- 31 ounces black beans , drained and rinsed (2-15.5 ounce cans)
- ½ cup frozen corn niblets
- ½ cup Italian seasoned bread crumbs
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ cup flour
Instructions
- In a large skillet over medium high heat, saute the onion, garlic, oregano, red bell pepper, and jalapeno in ½ tablespoons of olive oil for 3 minutes, or until vegetables begin to soften and become translucent.
- Add the corn and cook 1 minute longer. Stir in the fresh oregano and cilantro and cook for 1 minute. Remove from heat and set aside.
- In a large mixing bowl, mash the black beans. Stir in the pepper mixture, breadcrumbs, chili powder, cumin, and salt. Shape ¼ cup of bean mixture into patties.
- Heat the remaining oil in a large skillet over medium high heat. Lightly coat the black bean burgers with a dusting of flour.
- Place the burger patty in the hot skillet and cook for 3 minutes on each side, or until patties have browned and have heated through.
Suzanne W. says
Me and my husband love these black bean burgers, my husband asks for these at least once a week now, they are really the best bean burger we have ever had! You must try them and follow the recipe exactly as written you will not be disappointed! So yummy!! Thank you Shelby!!
Shelby says
I'm glad your family enjoyed them! I have had them topped with a Mango Salsa that took them over the top for me. The sweet and heat together compliment really well. To make a mango salsa, chop two mangos, 1 jalapeno pepper, 1/4 cup finely diced red onion, juice of 1 lime (use two if the lime is not real juicy), and about 1/4 cup chopped cilantro. Yum!
Anonymous says
These were delicious! The whole family loved them including two lil ones and meat-all-the-way hubby,thank you for sharing your recipe! Any suggestions for toppings?
Carol says
Mmmm - yummy! These look a lot like a black bean cake that I make. Mine have cilantro and corn meal in them and are dredged in the corn meal too instead of flour - I might try the flour the next time and see if it makes them any crispier. Maybe a flour/cornmeal mix!