Just in time for grilling season, these 18 black bean burger recipes are about to become your new backyard favorites! Whether you’re craving quick weeknight dinners or planning a weekend cookout, these flavorful patties deliver delicious plant-based comfort with endless possibilities. Get ready to fire up the grill and discover your next go-to burger—let’s dive into these mouthwatering creations!
Spicy Southwest Black Bean Burgers
Whew, after a long day of holiday shopping, I was craving something hearty yet healthy—enter these Spicy Southwest Black Bean Burgers, which I whipped up while listening to my favorite cooking playlist. They’re packed with bold flavors and come together in under 30 minutes, perfect for a busy weeknight. I love how customizable they are; sometimes I’ll add extra jalapeño if I’m feeling adventurous!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 2 cups, drained and rinsed
– Breadcrumbs – ½ cup
– Egg – 1 large
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat a skillet over medium-high heat and add 1 tbsp of olive oil, letting it heat for 2 minutes until shimmering.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks for texture.
3. Add the breadcrumbs, egg, cumin, chili powder, and salt to the bowl, mixing with your hands until fully combined.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing firmly to prevent crumbling.
5. Place the patties in the hot skillet and cook for 5 minutes on one side until golden brown and crispy.
6. Flip the patties carefully with a spatula and cook for another 5 minutes on the other side until heated through.
7. Remove the patties from the skillet and let them rest on a plate for 2 minutes to set.
8. Serve immediately on buns or over a salad with your favorite toppings.
Crunchy on the outside and tender inside, these burgers have a smoky kick from the spices that pairs perfectly with cool avocado or a dollop of sour cream. For a fun twist, try crumbling them over nachos or stuffing them into tacos—they’re versatile enough to shine in any meal!
Classic Black Bean and Quinoa Burgers
Vegan cooking doesn’t have to be complicated, and these black bean and quinoa burgers are proof—I’ve been making them for years, often on busy weeknights when I want something hearty but don’t feel like fussing. They hold together beautifully, and even my meat-loving friends ask for the recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Canned black beans – 1 (15-oz) can
– Cooked quinoa – 1 cup
– Panko breadcrumbs – ½ cup
– Ground cumin – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Drain and rinse the canned black beans thoroughly in a colander, then pat them dry with paper towels—this helps prevent soggy burgers.
2. In a large bowl, mash the black beans with a fork until about half are broken down but some whole beans remain for texture.
3. Add the cooked quinoa, panko breadcrumbs, ground cumin, garlic powder, and salt to the bowl.
4. Mix everything with your hands until well combined, then shape the mixture into 4 equal patties, about ¾-inch thick.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 5–6 minutes per side, pressing down lightly with a spatula halfway through to ensure even browning.
7. Flip the patties when they’re golden brown and crispy on the bottom—if they stick, let them cook another minute before trying again.
8. Transfer the cooked burgers to a plate lined with paper towels to absorb any excess oil.
9. Let the burgers rest for 2–3 minutes before serving; this helps them firm up and hold their shape better.
As you bite in, you’ll notice a satisfying crunch from the seared exterior giving way to a tender, flavorful center packed with protein. I love topping mine with avocado slices and a spicy mayo, or crumbling them over a salad for a quick lunch twist.
Smoky Chipotle Black Bean Burgers
Just when I thought I’d tried every veggie burger out there, I stumbled upon this smoky chipotle version that’s become a weeknight staple in my kitchen. There’s something about that spicy, smoky kick paired with hearty black beans that just hits the spot after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 2 (15-ounce) cans, drained and rinsed
– Panko breadcrumbs – 1 cup
– Chipotle peppers in adobo sauce – 2 peppers, minced
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Place the drained and rinsed black beans in a large mixing bowl.
2. Use a potato masher or fork to mash the beans until about ¾ are broken down, leaving some texture for bite.
3. Add the panko breadcrumbs, minced chipotle peppers, minced garlic, ground cumin, and salt to the bowl.
4. Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a ½-inch-thick patty, pressing firmly to prevent crumbling.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the patties in the skillet and cook for 4–5 minutes per side, until deeply golden brown and crispy on the edges.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
9. Serve immediately on buns with your favorite toppings.
But these burgers aren’t just about the smoky heat—they’ve got a satisfyingly firm, crispy exterior that gives way to a tender, flavorful center. I love piling mine high with avocado slices and a tangy lime crema for a cool contrast, or crumbling one over a salad for a protein-packed twist.
Vegan Black Bean and Sweet Potato Burgers
Perfect for a cozy winter evening or a summer barbecue, these vegan black bean and sweet potato burgers have become my go-to when I want something hearty but healthy. I first made them for a potluck last year, and now my friends request them every time we gather—they’re that good!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Cooked black beans – 1 ½ cups
- Cooked sweet potato – 1 cup, mashed
- Breadcrumbs – ½ cup
- Garlic powder – 1 tsp
- Ground cumin – 1 tsp
- Salt – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mash the cooked black beans with a fork until mostly smooth but with some chunks remaining for texture.
- Add the mashed sweet potato, breadcrumbs, garlic powder, cumin, and salt to the bowl.
- Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
- Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick.
- Place the patties on the prepared baking sheet and brush both sides lightly with olive oil.
- Bake for 20 minutes, then carefully flip the patties using a spatula.
- Bake for an additional 5 minutes, or until the patties are firm and golden brown on the outside.
- Remove from the oven and let rest for 5 minutes before serving to allow them to set.
As a final touch, these burgers have a wonderfully hearty texture with a slightly crispy exterior and a savory, smoky flavor from the cumin. I love serving them on toasted buns with avocado slices and a dollop of vegan mayo, or crumbled over a salad for a lighter meal.
Jalapeño and Cheddar Black Bean Burgers
Naturally, as someone who loves a good burger but often craves something lighter, I’ve spent countless evenings perfecting a veggie patty that’s both satisfying and packed with flavor—these Jalapeño and Cheddar Black Bean Burgers are the delicious result of that kitchen tinkering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-ounce) can, drained and rinsed
– Panko breadcrumbs – ½ cup
– Shredded cheddar cheese – ½ cup
– Jalapeño – 1, finely chopped
– Egg – 1
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
2. Add the panko breadcrumbs, shredded cheddar cheese, finely chopped jalapeño, egg, garlic powder, and salt to the bowl.
3. Mix all ingredients together with your hands until well combined, about 1–2 minutes. Tip: If the mixture feels too wet, add a tablespoon more of panko to help it bind.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, pressing firmly to prevent crumbling.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet and cook for 4–5 minutes per side, or until golden brown and crispy on the outside. Tip: Resist flipping too early—let them form a crust to hold together better.
7. Check that the internal temperature reaches 165°F using an instant-read thermometer to ensure they’re fully cooked. Tip: For a cheesier melt, top each patty with an extra sprinkle of cheddar during the last minute of cooking.
8. Remove the patties from the skillet and let them rest on a plate for 2 minutes before serving.
Hearty and slightly spicy, these burgers have a firm, meaty texture from the beans and a gooey cheese pull in every bite. I love serving them on toasted buns with avocado slices and a dollop of sour cream to balance the heat—they’re so good, even my meat-loving friends ask for seconds!
Mediterranean-Inspired Black Bean Burgers
Zipping through my kitchen last week, I realized I was craving something hearty yet healthy—a burger that wouldn’t leave me feeling sluggish. That’s when I whipped up these Mediterranean-inspired black bean burgers, which have become my new go-to for quick, satisfying dinners. They’re packed with flavor and come together faster than you can say “extra pickles, please.”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-oz) can, drained and rinsed
– Breadcrumbs – ½ cup
– Egg – 1 large
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Ground cumin – 1 tsp
– Lemon juice – 1 tbsp
Instructions
1. Preheat a skillet over medium heat and add 1 tbsp of olive oil to coat the bottom evenly—this helps prevent sticking and ensures a crispy crust.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
3. Add the breadcrumbs, egg, minced garlic, salt, ground cumin, and lemon juice to the bowl, mixing thoroughly with your hands until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, pressing firmly so they hold together during cooking.
5. Place the patties in the preheated skillet and cook for 5 minutes on one side without moving them, allowing a golden-brown crust to form.
6. Carefully flip the patties using a spatula and cook for another 5 minutes on the other side, until heated through and firm to the touch.
7. Remove the patties from the skillet and let them rest on a plate for 2 minutes to set—this keeps them from falling apart when served.
Unbelievably, these burgers have a meaty texture with a zesty kick from the lemon and cumin, making them perfect for topping with tzatziki or crumbled feta. I love serving them on toasted buns with a heap of arugula for a fresh, vibrant meal that always impresses.
BBQ Black Bean Burgers with Caramelized Onions
Venturing into the world of veggie burgers, I’ve found that a smoky BBQ twist and sweet caramelized onions can make even the most dedicated carnivore ask for seconds. It’s become my go-to for summer cookouts when I want something hearty but light, and the best part is how easily it comes together on a busy weeknight. I love making a double batch to have patties ready in the freezer for those last-minute dinner scrambles.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Canned black beans – 2 (15-oz) cans
– Panko breadcrumbs – 1 cup
– BBQ sauce – ½ cup
– Large yellow onion – 1
– Olive oil – 2 tbsp
– Burger buns – 4
Instructions
1. Drain and rinse the 2 cans of black beans thoroughly in a colander, then pat them completely dry with paper towels to help the patties hold together better.
2. In a large bowl, mash the dried black beans with a fork until about half are mashed and half remain whole for texture.
3. Stir in 1 cup of panko breadcrumbs and ¼ cup of the BBQ sauce until the mixture is cohesive and holds its shape when pressed.
4. Form the mixture into 4 equal-sized patties, about ¾-inch thick, and place them on a parchment-lined plate.
5. Heat a large skillet or grill pan over medium-high heat and lightly grease it with 1 tbsp of the olive oil.
6. Cook the patties for 5-6 minutes per side, or until they are deeply browned and firm to the touch, brushing the tops with a little extra BBQ sauce during the last minute of cooking for a glossy finish.
7. While the patties cook, thinly slice 1 large yellow onion.
8. In a separate skillet, heat the remaining 1 tbsp of olive oil over medium-low heat and add the sliced onion.
9. Cook the onion, stirring occasionally, for 15-20 minutes until it turns a deep golden brown and becomes very soft and sweet, reducing the heat if it starts to burn.
10. Lightly toast the 4 burger buns in the oven at 350°F for 3-4 minutes or in a dry skillet until warm and crisp.
11. Assemble the burgers by placing a cooked patty on each bun bottom, topping it generously with the caramelized onions and an extra drizzle of the remaining BBQ sauce, then adding the bun top.
Dense and satisfying, these burgers have a meaty bite from the beans and a wonderful sticky-sweet char from the BBQ glaze. The caramelized onions melt into every bite, adding a rich, savory depth that makes them feel indulgent. Try serving them with a side of crispy sweet potato fries or a tangy coleslaw to round out the meal.
Zesty Lime and Cilantro Black Bean Burgers
Growing up in the Southwest, I’ve always loved the bright, fresh flavors of lime and cilantro, and these black bean burgers are my go-to for a quick, satisfying meal that feels like a fiesta on a bun. I often whip them up on busy weeknights when I’m craving something hearty but don’t want to spend hours in the kitchen—plus, they’re a hit with my veggie-loving friends!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Canned black beans – 2 (15 oz) cans, drained and rinsed
– Panko breadcrumbs – 1 cup
– Lime – 1, zested and juiced
– Fresh cilantro – ¼ cup, chopped
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Burger buns – 4
Instructions
1. In a large mixing bowl, mash the drained black beans with a fork until mostly smooth but with some chunks remaining for texture.
2. Add the panko breadcrumbs, lime zest, lime juice, chopped cilantro, minced garlic, ground cumin, and salt to the bowl.
3. Mix all ingredients together with your hands until well combined, about 1–2 minutes.
4. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, pressing firmly to prevent crumbling during cooking.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes per side, or until golden brown and crispy on the outside.
7. While the patties cook, toast the burger buns in a toaster or on the skillet for 1–2 minutes until lightly browned.
8. Remove the patties from the skillet and let them rest on a plate for 2 minutes to set before serving.
9. Assemble the burgers by placing each patty on a toasted bun, adding your favorite toppings like avocado or salsa if desired.
So, these burgers come out with a satisfyingly crispy exterior and a tender, flavorful center that’s packed with zesty lime and herbaceous cilantro. I love serving them with a side of sweet potato fries or a simple salad for a complete meal that’s always a crowd-pleaser!
Black Bean and Mushroom Burgers
Whether you’re craving a hearty meatless meal or just looking to shake up your burger routine, these black bean and mushroom patties have become my go-to for a satisfying, flavorful dinner that even my meat-loving friends request. I first whipped them up on a busy weeknight when my fridge was nearly empty, and now they’re a staple in my freezer for quick, healthy meals that never disappoint.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-ounce) can, drained and rinsed
– Cremini mushrooms – 8 ounces, finely chopped
– Breadcrumbs – ½ cup
– Egg – 1 large
– Olive oil – 2 tablespoons
– Garlic powder – 1 teaspoon
– Salt – ½ teaspoon
– Black pepper – ¼ teaspoon
Instructions
1. Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Place the chopped mushrooms in the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
3. Transfer the cooked mushrooms to a large mixing bowl and let them cool for 2 minutes to prevent the egg from cooking prematurely.
4. Add the drained black beans to the bowl with the mushrooms.
5. Use a fork or potato masher to mash the beans and mushrooms together until well combined but still slightly chunky for texture.
6. Stir in the breadcrumbs, egg, garlic powder, salt, and black pepper until the mixture holds together when pressed.
7. Divide the mixture into 4 equal portions and shape each into a ½-inch-thick patty with your hands.
8. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.
9. Carefully place the patties in the skillet and cook for 4–5 minutes per side, pressing gently with a spatula, until they form a crisp, golden-brown crust.
10. Remove the burgers from the skillet and let them rest on a plate for 2 minutes to set before serving.
Buttery mushrooms and earthy black beans create a patty that’s firm on the outside yet tender inside, with a savory depth that pairs perfectly with avocado or spicy mayo. I love serving these on toasted buns with crisp lettuce and a slice of tomato for a classic burger experience, or crumbling them over salads for a protein-packed twist.
Gluten-Free Black Bean and Rice Burgers
Gathering around the table for a satisfying burger night doesn’t have to mean gluten or meat—my family’s go-to is these hearty, flavor-packed patties that come together with pantry staples. I love how forgiving the recipe is, even on busy weeknights when I’m scrambling to get dinner on the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Cooked black beans – 1 ½ cups
– Cooked brown rice – 1 cup
– Gluten-free breadcrumbs – ½ cup
– Large egg – 1
– Ground cumin – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Place the cooked black beans in a large bowl and mash them thoroughly with a fork until mostly smooth but with some texture remaining.
2. Add the cooked brown rice, gluten-free breadcrumbs, egg, ground cumin, garlic powder, and salt to the bowl with the mashed beans.
3. Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty about 3 ½ inches in diameter.
5. Heat the olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes until the bottoms are golden brown and crisp.
7. Flip each patty using a spatula and cook for another 4–5 minutes until the second side is golden brown and the patties are heated through.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Out of the skillet, these burgers boast a crispy exterior that gives way to a tender, moist interior with a savory, earthy flavor from the beans and cumin. I love serving them on toasted gluten-free buns with avocado slices and a spicy mayo, or crumbled over a salad for a lighter twist.
Spicy Mango Salsa Black Bean Burgers
Every time summer rolls around, I find myself craving something vibrant and satisfying that doesn’t weigh me down—enter these Spicy Mango Salsa Black Bean Burgers. I love how the sweet mango balances the heat, and they’ve become my go-to for casual backyard gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 2 (15-oz) cans
– Panko breadcrumbs – 1 cup
– Egg – 1 large
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Mango – 1 large
– Red onion – ¼ cup
– Jalapeño – 1
– Lime – 1
– Cilantro – ¼ cup
Instructions
1. Drain and rinse the black beans thoroughly in a colander, then pat them dry with paper towels to remove excess moisture—this helps the burgers hold together better.
2. In a large bowl, mash the black beans with a fork until about half are crushed but some whole beans remain for texture.
3. Add the panko breadcrumbs, egg, cumin, chili powder, and salt to the bowl, and mix with your hands until fully combined.
4. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty, pressing firmly to compact them.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and crispy on the edges.
7. While the burgers cook, dice the mango into ¼-inch pieces, finely chop the red onion and jalapeño (remove seeds for less heat), and chop the cilantro.
8. In a small bowl, combine the mango, red onion, jalapeño, and cilantro, then squeeze the lime juice over the top and toss gently.
9. Transfer the cooked burgers to a plate and let them rest for 2 minutes to firm up before serving.
10. Top each burger with a generous spoonful of the mango salsa.
Bursting with flavor, these burgers have a firm, slightly crisp exterior that gives way to a tender, bean-filled center. The salsa adds a juicy, tangy kick that pairs perfectly—try serving them on toasted buns with avocado slices or over a bed of greens for a lighter twist.
Black Bean and Corn Burgers with Avocado Cream
Diving into my kitchen after a long day, I always crave something hearty yet healthy—these black bean and corn burgers have become my go-to. They’re packed with flavor and come together quickly, perfect for those busy weeknights when I want a satisfying meal without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-ounce) can
– Corn kernels – 1 cup
– Breadcrumbs – ½ cup
– Egg – 1
– Cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Avocado – 1
– Lime juice – 2 tbsp
– Sour cream – ¼ cup
– Burger buns – 4
Instructions
1. Drain and rinse the black beans thoroughly in a colander, then pat them dry with paper towels to remove excess moisture—this helps the burgers hold together better.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
3. Add the corn, breadcrumbs, egg, cumin, and salt to the bowl, and mix everything with your hands until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, pressing firmly to compact them.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and crispy on the edges.
7. While the burgers cook, make the avocado cream by scooping the avocado flesh into a small bowl and mashing it with a fork until smooth.
8. Stir in the lime juice and sour cream until fully blended, adding a pinch of salt if desired for extra flavor.
9. Toast the burger buns lightly in a toaster or on the skillet for 1–2 minutes until warm and slightly crisp.
10. Assemble the burgers by placing a patty on each bun bottom, topping with a generous spoonful of avocado cream, and covering with the bun top.
Mouthwatering and satisfying, these burgers boast a firm, crispy exterior that gives way to a tender, flavorful interior. The creamy avocado sauce adds a cool, tangy contrast that makes every bite pop—try serving them with a side of sweet potato fries or a fresh green salad for a complete meal.
Herb and Garlic Black Bean Burgers
Perfect for those busy weeknights when you want something hearty but healthy, these Herb and Garlic Black Bean Burgers have become my go-to. I discovered this recipe during a pantry clean-out, and now I make a double batch to freeze for later—trust me, they reheat beautifully!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Black beans – 2 (15-ounce) cans, drained and rinsed
- Panko breadcrumbs – ¾ cup
- Egg – 1 large
- Fresh parsley – ¼ cup, finely chopped
- Garlic – 3 cloves, minced
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Place the drained black beans in a large bowl and mash thoroughly with a fork until about ¾ are mashed, leaving some texture for bite.
- Add the panko breadcrumbs, egg, chopped parsley, minced garlic, salt, and black pepper to the bowl.
- Mix all ingredients together with your hands until fully combined and the mixture holds together when pressed.
- Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing firmly to prevent crumbling.
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Carefully place the patties in the skillet and cook for 4–5 minutes until the bottoms are deeply golden brown and crisp.
- Gently flip each patty using a spatula and cook for another 4–5 minutes until the second side is equally browned and the patties are heated through.
- Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
Vibrant with fresh herbs and garlic, these burgers boast a satisfyingly crisp exterior that gives way to a tender, flavorful center. I love serving them on toasted buns with avocado slices and a spicy mayo, or crumbled over a salad for a protein-packed twist.
Black Bean and Spinach Burgers with Feta
Just last week, I was craving a hearty burger but wanted something lighter than beef—enter these Black Bean and Spinach Burgers with Feta. They’re my go-to for a quick, satisfying meal that even my veggie-skeptic friends love, and I love how the feta adds a salty kick without overpowering the beans.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-ounce) can, drained and rinsed
– Fresh spinach – 2 cups, packed
– Feta cheese – ½ cup, crumbled
– Breadcrumbs – ½ cup
– Egg – 1 large
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Burger buns – 4
Instructions
1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Sauté the spinach in the skillet for 2–3 minutes until wilted, then transfer to a plate to cool slightly.
3. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks for texture.
4. Squeeze excess moisture from the cooled spinach using your hands or a paper towel, then chop it finely.
5. Add the chopped spinach, crumbled feta, breadcrumbs, egg, salt, and black pepper to the mashed beans.
6. Mix everything together with your hands until well combined, then divide into 4 equal portions.
7. Shape each portion into a patty about ¾-inch thick, pressing firmly to hold its shape.
8. Heat the remaining 1 tbsp olive oil in the skillet over medium-high heat.
9. Cook the patties for 4–5 minutes per side until golden brown and heated through, flipping once carefully with a spatula.
10. Toast the burger buns in the skillet for 1–2 minutes until lightly browned, if desired.
11. Assemble the burgers by placing each patty on a bun and adding toppings as preferred.
Beyond the crispy exterior, these burgers have a tender, moist center from the beans and spinach, with the feta melting into savory pockets. Serve them with a dollop of Greek yogurt or avocado slices for extra creaminess—they’re perfect for a casual dinner or meal prep, holding up well in the fridge for a few days.
Curried Black Bean Burgers with Coconut Chutney
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Occasionally, I crave a burger that feels indulgent but doesn’t weigh me down—enter these curried black bean burgers with coconut chutney. I first whipped them up on a lazy Sunday when my pantry was looking sparse, and now they’re a staple for quick, flavorful weeknights. They’re packed with warm spices and a tangy-sweet chutney that makes every bite a little adventure.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 1 (15-oz) can, drained and rinsed
– Breadcrumbs – ½ cup
– Curry powder – 1 tbsp
– Salt – ½ tsp
– Coconut milk – ¼ cup
– Cilantro – 2 tbsp, chopped
– Burger buns – 4
– Vegetable oil – 1 tbsp
Instructions
1. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks remaining for texture.
2. Add the breadcrumbs, curry powder, salt, coconut milk, and chopped cilantro to the bowl.
3. Mix everything together with your hands until well combined—if the mixture feels too wet, add a tablespoon more breadcrumbs to firm it up (tip: wet hands prevent sticking when shaping).
4. Divide the mixture into 4 equal portions and shape each into a ½-inch-thick patty.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and crispy on the edges (tip: resist pressing down to keep them juicy).
7. While the patties cook, toast the burger buns in a toaster or on the skillet for 1–2 minutes until lightly browned.
8. Remove the patties from the skillet and let them rest for 2 minutes on a plate to set (tip: this helps them hold together better when serving).
9. Assemble the burgers by placing a patty on each bun bottom, topping with a generous spoonful of coconut chutney, and adding the bun top.
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Each bite delivers a satisfying crunch from the seared exterior, giving way to a tender, spiced interior that’s perfectly balanced by the creamy, slightly sweet chutney. I love serving these open-faced with extra chutney drizzled over a side of crispy sweet potato fries for a vibrant, colorful plate.
Black Bean and Lentil Burgers with Tahini Dressing
Usually, I’m all about a classic beef burger, but these hearty Black Bean and Lentil Burgers with Tahini Dressing have become my go-to for a satisfying, meatless meal that even my carnivore friends rave about. I first whipped them up on a busy weeknight when I needed something quick, protein-packed, and freezer-friendly—now they’re a staple in my rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Canned black beans – 1 (15-oz) can, drained and rinsed
– Cooked brown lentils – 1 cup
– Panko breadcrumbs – ½ cup
– Large egg – 1
– Ground cumin – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Tahini – ¼ cup
– Lemon juice – 2 tbsp
– Water – 2–3 tbsp
– Burger buns – 4
Instructions
1. In a large bowl, mash the black beans with a fork until about half are broken down, leaving some texture for bite. 2. Add the cooked lentils, panko, egg, cumin, garlic powder, and salt to the bowl. 3. Mix everything with your hands until well combined—the mixture should hold together when pressed. 4. Divide the mixture into 4 equal portions and shape each into a ¾-inch-thick patty. 5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes. 6. Place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and firm to the touch. 7. While the patties cook, whisk the tahini and lemon juice in a small bowl until smooth. 8. Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches a drizzling consistency. 9. Toast the burger buns lightly in a toaster or on the skillet for 1–2 minutes until warm. 10. Assemble the burgers by placing a patty on each bun bottom and drizzling generously with the tahini dressing.
But these burgers truly shine with their firm, hearty texture that holds up beautifully without being dry, and the creamy tahini dressing adds a nutty, tangy kick that ties it all together. I love serving them topped with crisp lettuce and pickled onions for extra crunch, or crumbling a patty over a salad for a quick lunch twist.
Sweet and Smoky Black Bean Burgers
Zesty and satisfying, these black bean burgers have become my go-to for a quick, flavorful meal that even my picky eaters love. I first whipped them up on a busy weeknight when I needed something hearty but didn’t want to fuss with meat, and now they’re a regular in our rotation. They’re packed with a sweet, smoky kick that’ll make you forget you’re eating a veggie burger.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Black beans – 2 cups, drained and rinsed
– Breadcrumbs – ½ cup
– Smoked paprika – 1 tsp
– Maple syrup – 1 tbsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks for texture.
2. Add the breadcrumbs, smoked paprika, maple syrup, and salt to the bowl, and mix thoroughly with your hands until well combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, pressing firmly so they hold together.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 4–5 minutes per side, until golden brown and crispy on the edges.
6. Transfer the patties to a plate lined with paper towels to drain any excess oil.
7. Serve immediately on buns with your favorite toppings.
Lovingly crafted, these burgers boast a firm, crispy exterior that gives way to a tender, smoky interior with a hint of sweetness from the maple syrup. Try them topped with avocado and a spicy mayo for an extra kick, or crumble them over a salad for a hearty twist—they’re versatile enough to shine in any meal.
Black Bean and Beet Burgers with Goat Cheese
Usually, I’m all for a classic beef burger, but after a holiday season of heavy meals, I found myself craving something lighter yet still hearty. That’s when I whipped up these vibrant Black Bean and Beet Burgers with Goat Cheese—they’re packed with flavor, surprisingly easy to make, and have become my go-to for a satisfying meatless Monday.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Black beans – 1 (15-oz) can, drained and rinsed
– Cooked beets – 1 cup, grated
– Panko breadcrumbs – ½ cup
– Egg – 1 large
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Goat cheese – 4 oz, crumbled
– Burger buns – 4
Instructions
1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, mash the black beans with a fork until mostly smooth but with some chunks left for texture.
3. Add the grated beets, panko breadcrumbs, egg, minced garlic, ground cumin, and salt to the bowl, and mix until well combined.
4. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, pressing firmly so they hold together.
5. Place the patties in the preheated skillet and cook for 5–7 minutes per side, or until golden brown and heated through, adding the remaining 1 tbsp olive oil if needed to prevent sticking.
6. While the patties cook, lightly toast the burger buns in a toaster or on the skillet for 1–2 minutes until warm and crisp.
7. Remove the patties from the skillet and let them rest for 2 minutes on a plate to firm up slightly.
8. Assemble the burgers by placing a patty on each bun bottom, topping with crumbled goat cheese, and adding the bun top.
These burgers come out with a moist, tender interior and a slightly crispy exterior that pairs perfectly with the tangy goat cheese. Try serving them with a side of sweet potato fries or a fresh arugula salad for a complete meal that’s as colorful as it is delicious.
Summary
Mouthwatering black bean burgers await your grill! This roundup offers 18 flavorful recipes to please every palate. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share the article on Pinterest to spread the veggie burger love. Happy grilling!
