I nailed a Plant Based Black Bean Burger that sears up with a crunchy crust and enough heft to fool anyone who swears by beef.

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I am obsessed with this Epic Black Bean Burger Recipe because it hits every craving without being fake. I love the messy, charred edges and that bold jalapeno bite that sneaks up and makes you pay attention.

I adore how the black beans stay hearty and sort of stubborn, not mushy like other patties. Veggie Burger Ideas usually sound boring, but this one screams flavor and keeps you guessing each bite.

Spicy Black Bean Burger Recipe? Yeah, that sums it up.

And I keep dreaming about the perfect bun, melty cheese, and the next time I get to eat one.

Ingredients

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Black beans: creamy, hearty protein that holds the patty together and tastes like comfort.
Yellow onion: sweet bite and moisture, makes the mix actually sing.
Garlic: punchy, savory boost you’ll notice first bite.
Bell pepper: fresh crunch and color, keeps things lively.
Jalapeno: spicy kick if you want heat, seeds optional.
Cilantro: bright herbiness that cuts through the richness.
Egg or flax: binds everything so the burger won’t fall apart.
Panko or breadcrumbs: adds light crunch and structure, no soggy patties.
Quick oats: gentle texture and extra body, feels wholesome.
Cumin: warm, earthy warmth that screams “black bean.
“
Chili powder: smoky warmth and mild heat, simple depth.
Smoked paprika: subtle smokiness without a grill.
Kosher salt: the basic must-have for real flavor.
Black pepper: little bite, wakes up the other spices.
Lime juice: bright tang that balances richness, very necessary.
Soy or Worcestershire: umami boost, makes it taste savory.
Olive oil: helps get a crust and keeps things juicy.
Corn kernels: sweet pops of texture, fun and optional.
Buns and toppings: assemble however you like, classic and customizable.

Ingredient Quantities

2 cans (15 oz each) black beans, drained and rinsed

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/2 cup red or green bell pepper, finely diced

1 jalapeno, seeded and minced optional

1/4 cup fresh cilantro, chopped

1 large egg (or 1 tablespoon ground flaxseed + 3 tbsp water for vegan)

1/2 cup panko breadcrumbs or 2/3 cup plain breadcrumbs

1/4 cup quick oats, lightly pulsed if you like a finer texture

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lime juice

1 tablespoon soy sauce or Worcestershire sauce

2 tablespoons olive oil for cooking

1/2 cup corn kernels optional (fresh or frozen, thawed)

4 burger buns

lettuce leaves, tomato slices, sliced avocado and sliced cheese for topping, all optional

How to Make this

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1. Drain and rinse the black beans, then transfer to a large bowl and mash with a fork or potato masher until mostly smooth but still some whole beans for texture.

2. Heat 1 tablespoon olive oil in a skillet over medium heat; add the chopped onion, bell pepper, jalapeno if using, and corn if using. Cook until soft and slightly golden, about 5 to 7 minutes, then add the minced garlic and cook 30 seconds more. Let cool a few minutes.

3. In a small bowl whisk the egg (or mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes for the vegan egg), then stir in the lime juice and soy sauce or Worcestershire.

4. Add the cooled sautéed veggies, the egg mixture, cilantro, panko or plain breadcrumbs, oats, cumin, chili powder, smoked paprika, salt and pepper to the mashed beans. Fold everything together until well combined. If mixture is too wet add a little more breadcrumbs or oats, too dry add a splash of water or another beaten egg.

5. Chill the mixture in the fridge 15 to 30 minutes to firm up; this makes patties hold together better and cuts down on sticking.

6. Divide into 4 equal portions and form into patties about 3/4 inch thick, pressing the edges so they dont fall apart. Dampen your hands with water if it sticks.

7. Heat the remaining 1 tablespoon olive oil in a nonstick or cast iron skillet over medium. Add the patties and cook 4 to 5 minutes per side until nicely browned and heated through. Flip carefully only once or twice. If they brown too fast lower the heat and cover for a minute to ensure centers cook.

8. For a crisper finish or if you’re making many burgers, you can bake them on a parchment lined sheet at 375 F for 10 to 12 minutes after pan searing, flipping once halfway.

9. Toast buns in the same skillet for 30 to 60 seconds until golden, then assemble burgers with lettuce, tomato, avocado, cheese if using, and any sauce you like. Taste and adjust salt or lime if needed.

10. Serve immediately while hot. Leftovers keep in the fridge for 3 to 4 days and reheat in a skillet or oven to keep them from getting soggy.

Equipment Needed

1. Can opener and colander for draining and rinsing the beans
2. Large mixing bowl to mash and combine everything
3. Fork or potato masher for mashing the beans (either works)
4. Sharp chef knife and cutting board for onion, pepper, cilantro, tomato etc
5. Nonstick or cast iron skillet for sautéing and searing the patties
6. Spatula (sturdy, flat) for flipping the burgers without breaking them
7. Measuring cups and spoons for breadcrumbs, oats, spices, oil and lime juice
8. Small bowl and whisk or fork for mixing the egg or flax “egg” and sauces
9. Baking sheet lined with parchment if you want to finish in the oven or make extras

FAQ

Q: My patties fall apart when I cook them, what gives?

A: If they crumble it's usually from not mashing the beans enough or from being too wet. Mash more of the beans so you still have some whole bits but a sticky base. Add a bit more panko or oats, chill the formed patties in the fridge for 20 to 30 minutes, and they’ll hold better when you flip them.

Q: Can I make these vegan?

A: Yes. Swap the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it gel for 5 minutes, then use like an egg. Use soy sauce not Worcestershire unless it's vegan.

Q: How do I get a nice crust without burning them?

A: Use medium heat and 1 to 2 tablespoons of oil in the pan. Let the patties set and brown for 4 to 5 minutes per side before flipping. If the outside browns too fast, lower the heat so the middle can cook through without burning.

Q: Can I freeze these and how long do they keep?

A: Yes. Flash freeze the formed patties on a tray, then transfer to a freezer bag. They keep about 2 to 3 months. Cook from frozen in a skillet adding a few extra minutes each side, or thaw overnight in the fridge first.

Q: They taste bland, how do I fix the flavor?

A: Taste the mixture before forming patties. Add more salt, lime juice, or soy sauce to boost umami. Extra cumin or smoked paprika helps too. A pinch of sugar or a splash of vinegar can brighten things up if it still seems flat.

Q: Can I make them gluten free?

A: Sure. Use gluten free oats and gluten free breadcrumbs or swap panko for crushed cornflakes or more oats. Check your soy sauce is gluten free or use tamari.

Epic Black Bean Burger Recipe Substitutions and Variations

Egg: 3 options you can use instead – 1 tablespoon ground flaxseed plus 3 tablespoons water (already in recipe), 1/4 cup mashed ripe banana for a touch of sweetness, or 1/4 cup pureed silken tofu for a neutral binder that keeps them moist
Panko or plain breadcrumbs: swap with 1/2 cup cooked quinoa for texture and protein, 1/2 cup quick oats pulsed finer if you want softer patties, or 1/2 cup crushed plain crackers for extra crisp outside
Black beans: use 2 cans of pinto beans or cannellini beans for a milder taste, or 2 cups cooked brown lentils for a firmer, slightly nutty patty
Fresh cilantro: if you dont like the flavor try 1/4 cup chopped flat leaf parsley, 2 tablespoons chopped green onion for a sharper bite, or 1 tablespoon chopped fresh basil for a sweeter herbal note

Pro Tips

1. Don’t over mash the beans or your patties will turn into paste. Leave some whole beans for texture and bite, it makes them feel less like a veggie loaf and more like a burger.

2. Chill the mixture before shaping. Even 15 minutes helps the oats and crumbs soak up moisture so the patties hold together and stick less to your hands. If it still seems loose, add a tablespoon more crumbs or oats, not a ton at once.

3. Cook low and slow at first. If the pan is too hot the outside will burn before the center’s warmed. Start medium, flip once, then lower the heat and cover for a minute if needed to finish through without drying out.

4. Add a splash of acid at the end. A little extra lime juice or a tiny splash of vinegar after cooking brightens the flavors and stops the mixture from tasting flat, especially if you used canned beans.

5. For better texture and crisp edges, press patties thinner and sear in a hot skillet with oil, or pan sear then finish in a 375 F oven for 8 to 10 minutes. If you want a vegan binder, flax egg works but chill it longer so it firms up.

Epic Black Bean Burger Recipe

Recipe by Sarah level

0.0 from 0 votes

I nailed a Plant Based Black Bean Burger that sears up with a crunchy crust and enough heft to fool anyone who swears by beef.

Servings

servings

Calories

503

kcal

Equipment: 1. Can opener and colander for draining and rinsing the beans
2. Large mixing bowl to mash and combine everything
3. Fork or potato masher for mashing the beans (either works)
4. Sharp chef knife and cutting board for onion, pepper, cilantro, tomato etc
5. Nonstick or cast iron skillet for sautéing and searing the patties
6. Spatula (sturdy, flat) for flipping the burgers without breaking them
7. Measuring cups and spoons for breadcrumbs, oats, spices, oil and lime juice
8. Small bowl and whisk or fork for mixing the egg or flax “egg” and sauces
9. Baking sheet lined with parchment if you want to finish in the oven or make extras

Ingredients

2 cans (15 oz each) black beans, drained and rinsed
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup red or green bell pepper, finely diced
1 jalapeno, seeded and minced optional
1/4 cup fresh cilantro, chopped
1 large egg (or 1 tablespoon ground flaxseed + 3 tbsp water for vegan)
1/2 cup panko breadcrumbs or 2/3 cup plain breadcrumbs
1/4 cup quick oats, lightly pulsed if you like a finer texture
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lime juice
1 tablespoon soy sauce or Worcestershire sauce
2 tablespoons olive oil for cooking
1/2 cup corn kernels optional (fresh or frozen, thawed)
4 burger buns
lettuce leaves, tomato slices, sliced avocado and sliced cheese for topping, all optional

Directions

Drain and rinse the black beans, then transfer to a large bowl and mash with a fork or potato masher until mostly smooth but still some whole beans for texture.
Heat 1 tablespoon olive oil in a skillet over medium heat; add the chopped onion, bell pepper, jalapeno if using, and corn if using. Cook until soft and slightly golden, about 5 to 7 minutes, then add the minced garlic and cook 30 seconds more. Let cool a few minutes.
In a small bowl whisk the egg (or mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes for the vegan egg), then stir in the lime juice and soy sauce or Worcestershire.
Add the cooled sautéed veggies, the egg mixture, cilantro, panko or plain breadcrumbs, oats, cumin, chili powder, smoked paprika, salt and pepper to the mashed beans. Fold everything together until well combined. If mixture is too wet add a little more breadcrumbs or oats, too dry add a splash of water or another beaten egg.
Chill the mixture in the fridge 15 to 30 minutes to firm up; this makes patties hold together better and cuts down on sticking.
Divide into 4 equal portions and form into patties about 3/4 inch thick, pressing the edges so they dont fall apart. Dampen your hands with water if it sticks.
Heat the remaining 1 tablespoon olive oil in a nonstick or cast iron skillet over medium. Add the patties and cook 4 to 5 minutes per side until nicely browned and heated through. Flip carefully only once or twice. If they brown too fast lower the heat and cover for a minute to ensure centers cook.
For a crisper finish or if you're making many burgers, you can bake them on a parchment lined sheet at 375 F for 10 to 12 minutes after pan searing, flipping once halfway.
Toast buns in the same skillet for 30 to 60 seconds until golden, then assemble burgers with lettuce, tomato, avocado, cheese if using, and any sauce you like. Taste and adjust salt or lime if needed.
Serve immediately while hot. Leftovers keep in the fridge for 3 to 4 days and reheat in a skillet or oven to keep them from getting soggy.

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.