Black bean burger

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 burgers

Description

Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this black bean burger recipe!

Ingredients

  • 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
  • 1 Tablespoon extra virgin olive oil
  • 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
  • 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup (60g) bread crumbs or oat flour
  • 1/2 cup (70g) feta cheese (skip if vegan)
  • 2 large eggs (see note for vegan substitution)
  • 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
  • 2 Tablespoons ketchup, mayo, or BBQ sauce
  • pinch salt + pepper

Instructions

  1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
  3. Form into patties, about 1/2 cup (130g) of mixture each, about 3/4-inch thick.
  4. To bake: Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
  5. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. 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 minutes.
  2. Special Tools (affiliate links): Baking Sheet | Parchment Paper | Glass Mixing Bowl | Food Processor
  3. Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarian burgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce. For vegan burgers, make the following 3 changes: (1) leave out the Worcestershire sauce or replace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.

Comments

  1. Kimberly says:

    April 21, 2026

    The Worcestershire sauce was the dominant flavor, which I didn’t care for. I also found the texture of the burgers less than ideal. I was confused about the need for drying out the beans, and I think if you leave out the Worcestershire sauce, there would be no need to dry out the beans – which was the source of the odd texture.

  2. Mitchell K says:

    March 3, 2026

    These are very good black bean burgers. Very flavourful and the texture is pretty good. Very easy to make.

    I scaled the recipe back a bit since I only had around 8oz of black beans left, and I added a little bit of firm tofu to the mix too because why not. It made 2 large patties, and the effort was minimal. I used a hickory barbecue sauce in the patties which went nicely with the Worcestershire. I used only a single egg yolk due to cutting the recipe volume back and it also worked well. Highly recommend using a food processor to break everything down relatively finely since it makes forming the patties much easier.

    Thank you for the recipe!

  3. Brandee says:

    March 2, 2026

    Vegan substitutions: could I use liquid aminos instead of Worcestershire sauce? And make flax eggs (1Tbs flax + 3Tbs water/“egg”) instead of the sweet potato?

    Reply

    1. Stephanie @ Sally's Baking says:

      Hi Brandee, Both of those should work. Enjoy!

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By Sally McKenney
  • Title: Baker, Food Photographer, New York Times Best-Selling Author
  • Location: Maryland, USA
  • Expertise: Scratch baking, recipe development and testing, step-by-step baking tutorials, food photography, accessible and reliable home baking

About Sally

I’m a baker, food photographer, and New York Times best-selling author. I live in Maryland with my little family of four and our rescue dogs.

Since 2011, I’ve been sharing meticulously tested recipes and step-by-step tutorials, helping home bakers gain confidence in the kitchen.

Over the years, my approachable baking recipes have built a loyal community of millions. My work has been featured on TODAY, Good Morning America, NPR, People, Country Living, Parade, and more. You also might’ve seen me in Vogue, Bon Appetit, Taste of Home, Library Journal, and Baltimore Magazine.

My 4th cookbook, Sally’s Baking 101, is a New York Times Best Seller.

My Expertise

Growing up, I spent hours watching my mother and grandmother work their baking magic in the kitchen, especially their pecan pie and Irish soda bread.

As a self-taught home baker myself, I’m fiercely dedicated to providing well-tested recipes and sharing everything I’ve learned along the way. Before I post a new recipe, you can feel confident that I have already tested it dozens of times in my own kitchen. This is why Sally’s Baking has become a trusted resource for anyone who wants to bake from scratch.

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Born and raised in Philadelphia, PA, I settled in the Baltimore area after graduating from school with a B.A. in communication with a concentration in marketing.

Just a year and a half after launching my blog in December of 2011, I quit my full-time job to build Sally’s Baking into the business you see today. I’ve written, photographed, and published more than a thousand from-scratch recipes and have authored four cookbooks.

Over the years, I’ve cultivated a reputation for meticulous recipe testing, ensuring that every bake you try has undergone multiple rounds of refinement before it reaches your oven.

Each recipe includes step-by-step instructions and helpful baking tips, because I want you to feel confident and be successful, whether you’re a first-time baker or a seasoned pro.

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