I developed quick, grillable Black Bean Burgers you can make in under 30 minutes that are vegan and gluten-free adaptable and perfect for easy weekly meal prep.
I never thought a burger that starred black beans could make weeknight dinners feel exciting again. These Simple Amazing Blackbean Burgers are fast, grillable and perfect for weekly meal prep, they belong in any Vegan Burger Recipes collection or your Black Bean Burgers rotation.
I love the mix of black beans with panko breadcrumbs for texture, and sometimes a flax egg if I want them fully vegan. They crisp up on the outside and stay tender inside, leaving you wondering how something so simple got this addictive.
Ingredients
Ingredient Quantities
- 1 (15 oz) can black beans drained and rinsed (about 1 1/2 cups)
- 1/2 cup panko breadcrumbs or 1/3 cup rolled oats for GF option
- 1 large egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1/4 cup finely diced yellow or white onion
- 2 cloves garlic minced or 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari for gluten free
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder or pinch of cayenne (optional)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro or parsley (optional)
- 1 tsp lime juice (optional)
- 4 burger buns or large lettuce leaves for serving (use GF buns if needed)
How to Make this
1. Prep: drain and rinse 1 (15 oz) can black beans (about 1 1/2 cups). If using a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes; otherwise have 1 large egg ready. Measure 1/2 cup panko or 1/3 cup rolled oats for the GF option.
2. Cook aromatics: heat 1 tbsp olive oil in a small pan over medium heat, add 1/4 cup finely diced onion and sauté until soft, about 3 minutes. Add 2 cloves minced garlic and cook 30 seconds more. If using garlic powder instead, skip fresh garlic and stir 1 tsp garlic powder in later with the spices.
3. Mash beans: put the rinsed beans in a bowl and mash with a fork or potato masher until mostly mashed but leave some whole bits for texture, don’t over-mash.
4. Mix everything: to the mashed beans add the sautéed onion and garlic (or garlic powder), 1/2 cup panko or 1/3 cup oats, the egg or flax egg, 1 tbsp soy sauce or tamari, 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder or a pinch of cayenne if you want heat, 3/4 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro or parsley (optional), and 1 tsp lime juice (optional). Stir until just combined, you want a firm but slightly sticky mix.
5. Rest and adjust: let the mixture sit 5 minutes so the panko or oats absorb moisture. If too wet add a bit more panko or oats, if too dry add a splash of water or extra soy sauce. Taste a tiny bit and adjust salt or spice if needed.
6. Form patties: divide into 4 equal portions and form into patties about 3/4 inch thick, press a slight indentation in the center so they cook flat and dont bulge.
7. Cook: for stovetop, heat a little oil in a nonstick skillet over medium and cook 4 to 5 minutes per side until nicely browned and heated through. For grillable option, preheat and oil the grill grates, cook 4 to 5 minutes per side. If using vegan flax egg they still hold fine but be gentle when flipping.
8. Serve and store: place on 4 burger buns or large lettuce leaves (use GF buns if needed), top as you like. Patties keep in the fridge 3 to 4 days, or freeze for longer; thaw or reheat in a skillet or oven.
Equipment Needed
1. Can opener
2. Fine-mesh strainer or colander for rinsing and draining beans
3. Measuring cups and spoons (esp. 1/2 cup, tbsp, tsp)
4. Small nonstick skillet and a spatula for sautéing and frying
5. Mixing bowl and a fork or potato masher for mashing beans
6. Chef’s knife and cutting board for the onion and herbs
7. Wooden spoon or silicone spatula for stirring the mix
8. Plate or baking sheet to rest the patties and a turner for flipping them
FAQ
Simple Amazing Blackbean Burgers! Recipe Substitutions and Variations
- Panko/rolled oats: swap for 1/2 cup crushed cornflakes for crunch, 1/3 cup almond meal for a GF/low-carb option (will be a bit denser), or 1/3 cup cooked quinoa to add texture and protein — works great if you want something fluffier.
- Egg/flax egg: use 3 tbsp aquafaba (chickpea brine) whipped a little, or 1/4 cup mashed cooked sweet potato or pumpkin, or 1/4 cup silken tofu — all bind well if you dont have eggs.
- Soy sauce/tamari: replace with 1 tbsp coconut aminos for a milder, gluten free swap, or dissolve 1 tsp miso in 1 tbsp water for umami without the soy saltiness.
- Tomato paste: use 1 tbsp ketchup in a pinch, or 2 tbsp tomato sauce reduced a bit on the stove, or 1 tbsp sun-dried tomato purée for deeper tomato flavor.
Pro Tips
1. Chill the formed patties 10 minutes before cooking so they firm up and hold together better when you flip them. If they still feel sloppy add a little more panko or oats, dont try to force them or you’ll end up with a crumble.
2. Brown the onion and garlic well in the oil first, it adds a lot more depth than just stirring spices into raw beans. A tiny splash of lime or vinegar at the end wakes up the whole flavor, trust me.
3. Cook on medium so the outside gets a good crust before you flip, and resist flipping too soon. Press a slight indentation in the center of each patty so they dont puff up while cooking.
4. For vegan or grill-friendly patties use a gentler touch when forming and flipping, and freeze leftovers flat on a tray before bagging so they reheat evenly. To keep reheated patties crisp, finish them in a hot oven or skillet instead of the microwave.
Simple Amazing Blackbean Burgers! Recipe
I developed quick, grillable Black Bean Burgers you can make in under 30 minutes that are vegan and gluten-free adaptable and perfect for easy weekly meal prep.
4
servings
325
kcal
Equipment: 1. Can opener
2. Fine-mesh strainer or colander for rinsing and draining beans
3. Measuring cups and spoons (esp. 1/2 cup, tbsp, tsp)
4. Small nonstick skillet and a spatula for sautéing and frying
5. Mixing bowl and a fork or potato masher for mashing beans
6. Chef’s knife and cutting board for the onion and herbs
7. Wooden spoon or silicone spatula for stirring the mix
8. Plate or baking sheet to rest the patties and a turner for flipping them
Ingredients
-
1 (15 oz) can black beans drained and rinsed (about 1 1/2 cups)
-
1/2 cup panko breadcrumbs or 1/3 cup rolled oats for GF option
-
1 large egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
-
1/4 cup finely diced yellow or white onion
-
2 cloves garlic minced or 1 tsp garlic powder
-
1 tbsp olive oil
-
1 tbsp soy sauce or tamari for gluten free
-
1 tbsp tomato paste
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp chili powder or pinch of cayenne (optional)
-
3/4 tsp salt
-
1/4 tsp black pepper
-
2 tbsp chopped fresh cilantro or parsley (optional)
-
1 tsp lime juice (optional)
-
4 burger buns or large lettuce leaves for serving (use GF buns if needed)
Directions
- Prep: drain and rinse 1 (15 oz) can black beans (about 1 1/2 cups). If using a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes; otherwise have 1 large egg ready. Measure 1/2 cup panko or 1/3 cup rolled oats for the GF option.
- Cook aromatics: heat 1 tbsp olive oil in a small pan over medium heat, add 1/4 cup finely diced onion and sauté until soft, about 3 minutes. Add 2 cloves minced garlic and cook 30 seconds more. If using garlic powder instead, skip fresh garlic and stir 1 tsp garlic powder in later with the spices.
- Mash beans: put the rinsed beans in a bowl and mash with a fork or potato masher until mostly mashed but leave some whole bits for texture, don't over-mash.
- Mix everything: to the mashed beans add the sautéed onion and garlic (or garlic powder), 1/2 cup panko or 1/3 cup oats, the egg or flax egg, 1 tbsp soy sauce or tamari, 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder or a pinch of cayenne if you want heat, 3/4 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro or parsley (optional), and 1 tsp lime juice (optional). Stir until just combined, you want a firm but slightly sticky mix.
- Rest and adjust: let the mixture sit 5 minutes so the panko or oats absorb moisture. If too wet add a bit more panko or oats, if too dry add a splash of water or extra soy sauce. Taste a tiny bit and adjust salt or spice if needed.
- Form patties: divide into 4 equal portions and form into patties about 3/4 inch thick, press a slight indentation in the center so they cook flat and dont bulge.
- Cook: for stovetop, heat a little oil in a nonstick skillet over medium and cook 4 to 5 minutes per side until nicely browned and heated through. For grillable option, preheat and oil the grill grates, cook 4 to 5 minutes per side. If using vegan flax egg they still hold fine but be gentle when flipping.
- Serve and store: place on 4 burger buns or large lettuce leaves (use GF buns if needed), top as you like. Patties keep in the fridge 3 to 4 days, or freeze for longer; thaw or reheat in a skillet or oven.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 4
- Calories: 325kcal
- Fat: 8.5g
- Saturated Fat: 1.9g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.8g
- Cholesterol: 46.5mg
- Sodium: 956mg
- Potassium: 375mg
- Carbohydrates: 51g
- Fiber: 7.5g
- Sugar: 6.5g
- Protein: 15g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 60mg
- Iron: 3.1mg