Black Bean Burger Recipe

A black bean burger with lettuce, red onion, cheese, and sauce in a brioche bun sits on a wooden board, with fresh spinach leaves and onion slices beside it. Another burger and a glass are blurred in the background.

Black Bean Burger Recipe

These easy black bean burgers are smoky, hearty, and full of flavor. Made with black beans, mushrooms, chipotle, and spices, they're delicious baked or pan-fried and perfect for a weeknight dinner or weekend cookout.

Prep Time30

Cook Time15

Total Time45

Servings: servings

Calories: 103kcal

Author: Stephanie Wilson

Ingredients

2 (14-oz) cans black beans drained, rinsed, and patted dry
1 tablespoon extra virgin olive oil
1 cup finely chopped onion like red or yellow (about ½ large onion)
4 ounces cremini mushrooms finely chopped (or 4 oz dried mushrooms, soaked)
2-3 tablespoons chipotle peppers in adobo finely minced
2 tablespoons adobo sauce from the can or water
3 garlic cloves minced (about 1 tablespoon)
1 teaspoon smoked paprika or chili powder
1 teaspoon cumin
½ teaspoon sea salt or to taste
½ cup panko breadcrumbs or oat flour
2 large eggs see note for vegan substitution
1 tablespoon Worcestershire sauce

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Instructions

Optional: Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 5-10 minutes, or until slightly dried out.
Meanwhile, heat a skillet, add olive oil, and sauté onion and garlic over medium heat until softened, about 2-3 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid, most of which has evaporated, and they are nicely browned. These steps bring delicious flavor to the burgers. Remove from the heat and let cool slightly.
In a large bowl or the bowl of a food processor, add two-thirds of the black beans and roughly mash with a fork, potato masher, or food processor for a finer texture. Then add the remaining whole black beans, the onion and mushroom mixture, chipotle peppers and their sauce (or water), smoked paprika, cumin, salt, panko, slightly beaten eggs, Worcestershire sauce, fresh herbs, and pepper. Stir or pulse the mixture together. (I mix this by hand).
Form the black bean mixture into patties, each about ½ cup (130g) in size and about ¾ inch thick, and refrigerate for 30 minutes. This helps the binders set and prevents the patties from falling apart.

Cook the patties

To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 18-20 minutes, flipping them halfway through, at about 10 minutes.
To pan-fry: Heat a tablespoon of oil (like avocado) in a large non-stick skillet or well-seasoned cast iron skillet over medium heat. When hot, place the chilled patties in the pan, leaving space between them to allow for easy flipping. Cook for 5-7 minutes per side or until golden and cooked through.
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple of minutes.
Vegetarian: For vegetarian burgers, substitute Worcestershire sauce for BBQ sauce, soy sauce, or even ketchup.
Mushrooms: If preferred, you can substitute 4 ounces of dried, stemless porcini. Soak in hot water for 5-10 minutes and then roughly chop before adding to the black bean mixture.

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