Black Bean Burgers are the vegetarian meal you never knew you needed! I am one of those meat-is-always-better-people, so you can trust me. These burgers are the perfect way to get some protein in for meatless Monday. They are full of flavor with carrots, onions, black beans and savory spices. I love to top mine with Sriracha mayo! Originally published March 22, 2013.
Table of Contents
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.
BUT…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.
I seriously don’t know why they’re not selling these at McDonald’s. They would make bank. No, they’re not the same as 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.
What’s in These Homemade Black Bean Burgers?
I feel healthier just by looking at this ingredient list. And I bet you have most of these already in your kitchen, making this a true pantry meal. For a complete list of ingredients and instructions, scroll down to the recipe below.
- carrots
- onion
- olive oil
- garlic
- paprika
- ground cumin
- cinnamon
- dried oregano
- sea salt
- cayenne pepper
- black pepper
- canned black beans
- ketchup
- soy sauce
- Sriracha
- panko breadcrumbs
- egg
- burger buns
- lettuce, optional
- tomato, optional
- avocado, optional
- cheese, optional
- mustard, optional
- barbeque sauce, optional
How to make black bean burgers
This recipe has a lot of ingredients but it’s actually really easy. Just toss both the (peeled!) carrots and onion into a food processor and give them a few pulses until they’re finely diced. No food processor? No worries! Just mince everything up really tiny.
Now, heat up some olive oil in a small skillet. Throw in the carrots and onion, and sprinkle in all those wonderful spices: paprika, cumin, cinnamon, oregano, sea salt, cayenne pepper, and black pepper. Sauté everything until it’s nice and tender. If things start looking a bit dry, just add a couple of tablespoons of water. When you’re almost done, add the garlic and sauté for another minute until it’s fragrant.
In a large bowl, add the rinsed black beans and cooked veg. Grab a pastry blender or two forks, and mash everything up. You don’t want it completely smooth; just enough so it all sticks together. Add the remaining burger ingredients and mix everything to combine. If the mixture isn’t holding together, add a bit more panko until it does. Shape the mixture into patties and pop them in the fridge for at least 20 minutes to firm up.
When you’re ready to cook, place the patties in the skillet and cook them over medium heat until they’re browned and crispy, about 4 minutes per side. Add more olive oil as needed to get them nice and crispy.
And there you have it! Delicious, crispy patties!
Make now, eat later
Storing and reheating your black bean burgers is a breeze. Once cooked, let them cool completely before popping them into an airtight container. They’ll keep in the fridge for up to four days. When you’re ready to enjoy them again, just heat a little olive oil in a skillet over medium heat, and cook the patties for a few minutes on each side until they’re warmed through and crispy again.
If you’re in a hurry, you can also reheat them in the microwave for about a minute or until heated through, but the skillet method will keep them nice and crispy. If you’ve made a big batch and want to store some for later, you can freeze the patties by laying them flat on a baking sheet until frozen solid, then transferring them to a freezer bag. They’ll last for up to three months. When you’re ready to eat, just thaw them in the fridge overnight and reheat as usual.
Black bean burger FAQs
The key is to get the right balance of moisture and binding agents. First, make sure your black beans are well-drained and even give them a little pat with a paper towel to remove excess moisture. When mashing the beans, leave a few chunks for texture, but don’t make them too mushy. Next, add a binding agent like an egg and some panko. These help hold everything together. Don’t forget to refrigerate your patties for at least 20 minutes before cooking—this helps them bind together. And when you’re cooking them, be gentle with flipping! Let each side cook until it’s crispy and browned before turning.
Yes! You can feel great about this dinner (actually, you can feel great about making dinner period, but, healthy = bonus points). Black beans have a lot of protein and fiber and vitamins, and they’re low-fat. Plus they have veggies in them. What more do you want??
Nobody likes a mushy burger! Start by making sure your black beans are well-drained so there’s no bean juice (that’s a technical term). When you’re mashing the beans, leave some chunks for texture instead of turning them into a paste. Adding panko will help absorb moisture and give your burgers a firmer texture. Don’t forget to chill the patties in the fridge for at least 20 minutes before cooking—this helps them firm up too. Cook them on medium heat until each side is nicely browned and crispy. If you cook them over too high heat right away, they’ll be burned on the outside and mushy on the inside.
More meatless meals you’ll love
Trust me, you won’t even miss the meat in these recipes.
- Easy Sesame Noodles with Spring Veggies >> this sesame-peanut sauce is to-die-for
- Sweet Potato and Black Bean Enchiladas >> hearty yet vegetarian, and full of tons of flavor without being overly spicy
- 20 Minute Broccoli Lemon Pasta Skillet >> the perfect quick meal for a busy night
- Cherry Tomato, Leek, and Spinach Quiche >> serve this up for veggie-packed breakfast, lunch, or dinner
- Poblano, Corn, and Zucchini Lasagna >> great twist on an old classic with a hint of spice
- Polenta with Roasted Mushrooms from Alexandra Cooks
- Veggie Lentil Chili from Peas and Crayons
- Thai Green Vegetable Curry from The Lemon Bowl
Spicy Black Bean Burgers with Sriracha Mayonnaise
Ingredients
- 2 carrots, peeled
- 1/4 medium onion, chopped
- 1 teaspoon olive oil
- 1 & 1/2 teaspoons paprika
- 1 & 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 2 (15-ounce) cans black beans, drained but not 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
Instructions
- Peel 2 carrots and chop into 2-inch pieces. Chop 1/4 of an onion into a few chunks. Place the carrots and onion in a food processor and pulse until finely diced. (If you don't have a food processor, just mince it up real tiny like.)
- Heat up about 1 teaspoon of olive oil in a small skillet. Add the minced carrot and onion.
- Add all the spices: 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon oregano, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper and 1/4 teaspoon black pepper.
- Saute until the carrot is tender, about 8 minutes. Taste it to make sure it's soft. Add a couple teaspoons of oil if it's starting to look too dry. When it is almost done, add 1 clove minced garlic and sauté until fragrant, about 1 minute.
- While the vegetables cook, drain the black beans but don't rinse them. Add to a 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 3 tablespoons ketchup, 1 teaspoon soy sauce, and 1-2 teaspoons Sriracha and stir well. Add 1 cup panko crumbs and 1 egg, and mix gently to combine. The mixture should easily hold together when formed into a patty. If it doesn’t, add more panko, little bits at a time.
- Form the mixture into patties, about 1/2-cup each. Make each patty about 1/2 inch thick. Place the patties on a parchment lined baking sheet (or a plate is fine) and refrigerate the patties for a minimum of 20 minutes, or up to two days (well covered) before cooking.
- Heat about 2 teaspoons of olive oil over medium heat in a large skillet. Place the patties in the skillet (don't crowd them, do a couple batches) and allow them to cook over medium heat until browned and crispy, about 4 minutes per side. Add more olive oil as needed.
- Add a slice of cheddar cheese to the top of each patty after you have flipped it, if you want slightly melty cheese! (you do)
- Serve with ketchup if you want, I couldn't care less. Just kidding, serve these on buns with lettuce and tomato, with avocado too if you have some!
- Sriracha mayo: Add 1/2 cup mayo to a bowl and add about 1-3 teaspoons sriracha. Stir it up and see if you want more sriracha. This is my favorite sauce for these burgers!
OK OK OK I know I’ve commented on this recipe a couple times already, but it really is such a flexible and easy and delicious recipe!
Black bean burgers for mayor!
Bean burgers for mayor. Bean burgers for president. I can hear it in my head 🤣
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!
all praise indeed!! LOVE the gochujang sub!! Thanks for all the tips Nathan! I need to make these again it’s been a while.
Awesome. Cut the cinnamon way back. They are messy to make but freeze well so double the batch.
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!
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!
Genius!! That’s such a good idea.
I hadn’t seen that Pyramid of Greatness before, thank you for making my life complete.
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.
um, recipe please? that sounds awesome!!