Description

This black bean burger recipe delivers flavorful, hearty, and moist vegetarian patties that satisfy burger cravings without meat. Featuring black beans, sautéed bell pepper and onions, feta cheese, and a blend of spices, these patties are perfect baked or grilled to perfection. Ideal for a wholesome, protein-rich meal, these burgers can be customized to vegan versions with simple substitutions.

Ingredients

Scale

Beans

2 (14-ounce) cans black beans, drained, rinsed, and patted dry

Vegetables & Aromatics

3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)

Spices

1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
pinch salt + pepper

Binders & Flavor Enhancers

1 Tablespoon extra virgin olive oil
1/2 cup (60g) bread crumbs or oat flour
1/2 cup (70g) feta cheese (skip if vegan)
2 large eggs (or vegan substitute as noted)
1 Tablespoon Worcestershire sauce (use vegan & vegetarian versions if needed)
2 Tablespoons ketchup, mayo, or BBQ sauce

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Instructions

Preheat and dry the beans: Preheat your oven to 325°F (163°C). Spread the rinsed and drained black beans evenly onto a parchment-lined baking sheet. Bake them for 15 minutes to slightly dry them out, which helps improve the texture of your burgers.
Sauté the vegetables: While the beans bake, heat the olive oil in a skillet over medium heat. Add the finely chopped bell pepper, onion, and minced garlic. Cook until the vegetables are tender and soft, about 5-6 minutes. Remove from heat and gently blot excess moisture with a paper towel to avoid soggy patties.
Combine ingredients: In a large mixing bowl or food processor, add the sautéed vegetables, ground cumin, chili powder, garlic powder, smoked paprika, bread crumbs (or oat flour), feta cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper. Stir or pulse the mixture until well combined. Add the baked black beans and mash them lightly with a fork or pulse just enough to leave some chunks for texture.
Form the patties: Using about 1/2 cup (130g) of the mixture for each patty, form into patties roughly 3/4-inch thick. This size helps cook them evenly and maintain their structure.
Cook the patties: To bake: Place patties on a parchment-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, totaling 20 minutes. To grill: Preheat grill to medium-high heat (around 350°F to 400°F / 177°C to 204°C). Place patties on greased aluminum foil and grill for 8 minutes per side, adjusting heat as needed.
Serve and store: Serve the black bean burgers with your favorite toppings and buns. Leftovers can be stored in the refrigerator for up to 5 days.

Notes

These black bean burgers are highly rated for their moist and flavorful texture, outperforming many homemade, restaurant, and store-bought versions.
They are not inherently vegan or vegetarian due to eggs, feta cheese, and Worcestershire sauce. However, you can substitute flax eggs or commercial egg replacers, omit feta or use vegan cheese, and use vegan Worcestershire sauce to make this recipe vegan.
Blotting moisture from the sautéed vegetables is key to preventing soggy patties.
Baking the beans before mixing helps improve the patty’s texture.
You can use bread crumbs or oat flour depending on dietary needs; oat flour makes the patties gluten-free if gluten-containing bread crumbs are avoided.
Adjust spices to taste for heat or smokiness preferences.

Nutrition

Serving Size: 1 burger
Calories: 280
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 13g
Cholesterol: 45mg