I created a quick Black Bean Burgers Recipe that comes together in under 30 minutes, is grillable, and adapts easily for vegan or gluten-free weekly meal prep.

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I make a lot of easy dinners, but every once in awhile one surprises me, and these Simple Amazing Blackbean Burgers do that. I mash up black beans, fold in garlic, and somehow get a patty that grills up with a crispy edge and big, smoky flavor.

It’s fast, a little messy, and exactly the kind of dinner I brag about to friends then try to downplay later. You might think a bean burger can’t compete, but this one does.

It’s my go to when I want real flavor without drama. Black Bean Burgers Recipe

Ingredients

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Black beans: packed with protein and fiber, they add creamy texture.
Yellow onion: gives sweetness and moisture, it adds savory background.
Garlic: pungent aromatics that boost flavor, they’re kinda strong.
Panko or oats: bind patties and add pleasant texture, oats absorb moisture.
Egg or flax egg: holds patties, adds protein and moisture, works well.
Cumin smoked paprika chili: warm earthy flavors, they give smoky depth.
Soy sauce or tamari: gives umami and salt, tamari is gluten free.
Lime juice: bright acid that lifts beans and cuts richness, zippy.
Olive oil: cooks patties, adds healthy fats and crisping, don’t skimp.

Ingredient Quantities

1 15 oz can black beans drained and rinsed well

1/2 small yellow onion finely chopped

2 cloves garlic minced or grated

1/2 cup panko breadcrumbs or 1/3 cup quick rolled oats for gf

1 tbsp ground flaxseed plus 3 tbsp water for flax egg option or 1 large egg

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp kosher salt

1/4 tsp black pepper

1 tbsp soy sauce or tamari

1 tbsp lime juice

2 tbsp chopped fresh cilantro optional

2 tbsp olive oil for cooking

Burger buns and toppings like lettuce tomato avocado optional

How to Make this

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1. Make the flax egg if using it: stir 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes until gelled. If using a real egg, skip this step.

2. Heat 1 tbsp olive oil in a small skillet over medium and sauté the 1/2 finely chopped yellow onion until soft, about 3 minutes, then add the 2 cloves minced garlic and cook 30 seconds more. Turn off heat and let cool a bit.

3. In a large bowl mash the 1 15 oz can black beans with a fork or potato masher, leave some whole for texture, dont over-smash.

4. Add the cooled onion and garlic to the beans, then mix in 1/2 cup panko breadcrumbs or 1/3 cup quick rolled oats for the gluten free option, the flax egg or 1 large egg, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp soy sauce or tamari, 1 tbsp lime juice and 2 tbsp chopped fresh cilantro if using. Stir until just combined.

5. Check the texture: if the mix is too wet add more panko or oats a tablespoon at a time; if too crumbly add a splash of water or another beaten egg or a little soy sauce. Taste and adjust salt or lime if needed.

6. Form the mixture into 3 to 4 patties with slightly wet hands, press them to about 3/4 inch thick so they hold together. Wetting your hands helps prevent sticking.

7. For best results chill the patties 10 minutes in the fridge to firm up, but if you’re in a rush you can cook right away.

8. Heat the remaining 1 tbsp olive oil in a nonstick or cast iron skillet over medium. Cook patties 4 to 5 minutes per side until browned and crisp, flipping only once. You want a good crust so dont poke too much.

9. To grill instead: oil the grates, brush patties with a little oil and grill over medium heat 3 to 4 minutes per side. Use a grill basket or foil if they seem fragile.

10. Serve on burger buns with lettuce, tomato, avocado or your favorite toppings, or cool and refrigerate for weekly meal prep. These also freeze well, just thaw and reheat in a skillet or oven.

Equipment Needed

1. Can opener
2. Large mixing bowl
3. Fork or potato masher
4. Small skillet for sautéing the onion and garlic
5. Large nonstick or cast iron skillet for cooking the patties
6. Spatula or flat turner (sturdy one so patties dont fall apart)
7. Measuring cups and measuring spoons
8. Cutting board and chef’s knife for chopping onion and cilantro
9. Small bowl and spoon for the flax egg or for beating a real egg

FAQ

Q: Can I make these gluten free? A: Yes, swap the 1/2 cup panko for 1/3 cup quick rolled oats and use tamari or a certified gluten free soy sauce, simple as that.

Q: Do I need to use the flax egg or can I use a real egg? A: Either works. Use 1 large egg for a firmer bind, or mix 1 tbsp ground flaxseed with 3 tbsp water, let it sit 5-10 mins to gel, it's great if you want egg-free.

Q: My patties fall apart, what did I do wrong? A: Usually not enough binder or they were too wet. Add a little more panko/oats (1-2 tbsp), chill the formed patties 20-30 mins to firm up, and don't over-mash the beans, leave some chunks so they hold better.

Q: Best way to get a crisp outside without burning? A: Heat 2 tbsp olive oil in a skillet over medium, cook patties 4-5 mins per side until golden and crusty, press gently with spatula once after flipping. You can also bake at 375 F for 12-15 mins, flipping halfway for easier hands-off cooking.

Q: Can I freeze them and how do I reheat? A: Yes freeze raw or cooked. Flash freeze on a tray then bag them. From frozen you can bake at 375 F for 18-22 mins or pan fry low-medium covered until heated through, flipping once. Thawing overnight in fridge also works.

Q: How can I change the flavor or add more moisture? A: For smokier heat add chipotle or smoked paprika, swap cilantro for parsley, or stir in 1-2 tbsp mayo or mashed avocado for more moisture. A squeeze of lime and a splash of soy sauce brings good umami and brightens the whole burger.

Simple Amazing Blackbean Burgers! Recipe Substitutions and Variations

Black beans -> pinto beans or canned chickpeas. Pinto beans are basically swap-for-swap. Chickpeas give a firmer, slightly nuttier patty so mash them well and add a splash more binder if it feels crumbly.
Panko breadcrumbs -> almond flour or extra quick rolled oats. Almond flour keeps it low carb, use a little less (about 1/3 cup) because it’s denser. If youre GF just use the oats the recipe already lists.
Egg or flax egg -> chia egg (1 tbsp chia + 3 tbsp water) or 2 Tbsp plain Greek yogurt. Chia acts like flax for vegan bind, yogurt gives extra moisture and helps hold them together.
Soy sauce/tamari -> coconut aminos or Worcestershire. Coconut aminos is soy free and swaps 1:1, Worcestershire adds deep umami but has fish in it so skip if you want vegan.

Pro Tips

1) Chill longer than 10 minutes if you can. 30 minutes to an hour firms the patties up so they hold on the grill or in the pan, and it really helps the flavors meld. If you’re prepping ahead, freeze them flat on a tray then bag them for easy grab-and-cook meals.

2) For better texture, mash only half the beans and pulse the other half briefly in a food processor so you get both creamy binder and little bean chunks. If the mix seems too wet, add panko or oats a tablespoon at a time, but if it’s too dry try a splash of water, a little soy sauce, or an extra egg or tablespoon of tahini.

3) Get a real crust by using a hot cast iron or heavy nonstick skillet and only flip once. Brush the patties with a tiny bit of oil right before they hit the pan, press gently with a spatula after they set, and resist poking or moving them around. If you want extra crunch, lightly press more panko onto the outsides first.

4) Boost the flavor with small, cheap hacks: toast the cumin and paprika briefly in the dry pan before mixing to wake up their oils; add a teaspoon of tomato paste or miso for savory depth; or fold in a little lime zest for brighter finish. Taste the mix before forming patties and adjust salt or acid so the final burger doesnt taste flat.