Black Bean burgers are a great way to get some protein in for meatless Monday! Carrots, onions, and black beans come together to make a delicious savory vegetarian meal. 

Black Bean Burgers with Sriracha Mayonnaise

I told Eric that I was going to make black bean burgers. He said, “Black bean burgers? I’m trying to be more manly, Karen! What would Ron Swanson say?”

My brother Nathan told me I should call these “Black Bean Sandwiches” so that people aren’t expecting a hamburger substitute. I suppose he’s right. Hear this, my people! These are NOT hamburgers! There is no substitute for hamburgers!

This is illustrated perfectly in an episode of Parks and Rec where they have a hamburger contest. Chris makes a “Turkey Asian-Fusion Burger” with really expensive ingredients. Then Ron Swanson slaps down some cheap ground beef and says, “It’s a hamburger made out of meat on a bun with nothing. Add ketchup if you want, I couldn’t care less.” The real hamburger wins. Of course. Because nothing beats a hamburger. Ever.

IMG_2073BUT…if you want an awesome black bean patty that tastes incredible and kind of looks like a hamburger, then try this recipe. I’m telling you, it’s amazing. I realize I’ve done a terrible job selling this to you with all the hamburger talk, but I just didn’t want any of you to be confused. We’ve already made them twice in the last couple weeks, and I’ve had several people ask me for the recipe. They are spicy and full of flavor, not to mention healthy (hello, carrots!) and filling. I like mine best smothered in Sriracha Mayonnaise, but if you are trying to cut calories try spreading some hummus on it. That’s how Nathan eats them. I need to try it.

IMG_2097I seriously don’t know why they’re not selling these at McDonald’s. They would make bank. No, they’re not the same as a hamburgers, but how much money do you think McDonald’s nets every year on salad sales? Sometimes people really do want healthy food that is convenient.

But until McDonald’s starts taking marketing advice from me, you will have to make these at home. It’s a nice recipe to change things up. Enjoy!


Spicy Black Bean Burgers with Sriracha Mayonnaise

5 from 4 votes
Prep: 30 minutes
Cook: 8 minutes
Total: 38 minutes
Servings: 7 hamburgers, depending on size
Black Bean burgers are a great way to get some protein in for meatless Monday! Carrots, onions, and black beans come together to make a delicious savory vegetarian meal.


  • 2 carrots, peeled
  • 1/4 cup onion, diced
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 & 1/2 teaspoons paprika
  • 1 & 1/2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 30 ounce black beans, 2 15-oz cans, drained and rinsed
  • 3 tablespoons ketchup
  • 1 teaspoon soy sauce
  • 1-2 teaspoons Sriracha sauce, or your favorite hot sauce to taste
  • 1 cup panko breadcrumbs
  • 1 egg
  • 1 tbsp olive oil, for frying
  • 6 burger buns

Sriracha Mayonnaise (optional):

  • 1/2 cup mayonnaise
  • 1-2 teaspoons sriracha sauce, or your favorite hot sauce to taste

Topping ideas:

  • lettuce
  • tomato
  • avocado
  • cheese
  • ketchup
  • mustard
  • barbeque sauce


  • Chop the peeled carrots into 2-inch pieces. Place in a food processor and pulse until finely diced. (If you don't have a food processor, just mince it up real tiny like.) You can throw your onion into the food processor too, or dice it. (Remove the carrots first, you don't want to puree them.)
  • Heat up your olive oil in a small skillet. Add the carrot and onion and saute until tender, about 8 minutes. When it is almost done, add the garlic and sauté until fragrant, about 1 minute.
  • While the vegetables cook, mix the paprika, cumin, cinnamon, oregano, sea salt, cayenne pepper and black pepper in a large bowl.
  • Pour the rinsed black beans into the large bowl. Add the cooked carrots, onion, and garlic. Using a pastry blender or two forks, mash the mixture to break down the black beans. Don’t mash them completely; just until the mixture is cohesive.
  • Add the ketchup, soy sauce, and Sriracha and stir well. Add 1/2 cup panko crumbs and the egg and mix to combine. If needed, add the remaining panko. The mixture should easily hold together when formed into a patty. If it doesn’t, add more panko, little bits at a time. (I never had to add more) Form the mixture into patties, 1/2-cup each. Refrigerate the patties for a minimum of 20 minutes, or up to two days before cooking.
  • Heat about 2 teaspoons of olive oil in a large skillet. Place the patties in the skillet and allow them to cook until browned and crispy, about 4 minutes per side. Add more olive oil as needed.


Source: slightly adapted from Bake Your Day


Serving: 1burger | Calories: 460kcal | Carbohydrates: 59g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 758mg | Potassium: 623mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3281IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 5mg
Course: Main Course
Cuisine: American
Calories: 460
Keyword: black bean, burgers
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 5 stars
    Okay I’m making these again for the fiftieth time. Maybe one of my favorite recipes on your blog?
    -the mix freezes and then thaws well. Or freeze the pre-made patties, just make sure they are separated with wax paper.
    -I’ve made SO many substitutions and it always turns out well. Just make sure the consistency is right (using panko to dry it out until it can make a patty). I’ve used the following in addition or in substitution of the carrots: radish, red bell pepper. I’ve used guchujang instead of ketchup. Or honey and cholula hot sauce instead of ketchup.
    -I often cut back on the carbs and eat this without the buns, in a sort of veggie-salad bowl.
    -all praise the almighty black bean burger!

    1. all praise indeed!! LOVE the gochujang sub!! Thanks for all the tips Nathan! I need to make these again it’s been a while.

  2. Hi Karen! I love these and make them quite a bit. Do you know (have you ever tried) freezing them for later? I am expecting and would like to use these in my meal prep for when little one comes :) Thank you!

  3. I made these for camping and they were fantastic. I prepped everything except the egg and Panko crumbs and put the mix into a  plastic container in the ice chest. Then while camping I just added the egg and panko and voilà. Tasty!

  4. So, these sound great. They made me think of the Mexican “rice” I just made last night. Using cauliflower, of course. But I added shredded carrot this time and it was awesome and it looked just like Mexican rice because the carrot dyed the cauliflower and it was awesome with the carne asada and guacamole and you should totally try it. And I love run-on sentences. The End.

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