Name: Black Bean Burger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 burgers
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 cup onion, diced; 4 cloves garlic, rough chopped; 1 cup bell pepper, small dice (optional); 2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon coriander; 1 teaspoon salt; 0.25 teaspoon chipotle powder; 2 cans black beans, rinsed and drained; 1 lime, zested; 1 tablespoon lime juice; 1 egg (or ground flax for vegan); 0.5 cup grated cheese (optional); 0.25 cup cilantro, chopped; 0.25 cup scallions, chopped; 0.5 cup bread crumbs

How to Make the Best Black Bean Burger

These homemade black bean burgers are packed with bold Mexican-inspired flavors that put any store-bought veggie burger to shame. With smoky cumin, paprika, and a hint of chipotle heat balanced by fresh lime zest and cilantro, every bite delivers satisfying texture and incredible taste.

What makes this recipe special is how the aromatics are sautéed before mixing with the beans, building layers of flavor from the start. The beans get mashed just enough to hold together while keeping some texture, so you get that satisfying bite without the patty falling apart on the grill or in the pan.

Whether you’re a committed vegetarian or just looking to add more plant-based meals to your rotation, these burgers deliver. Serve them on toasted buns with your favorite toppings—avocado, pickled jalapeños, or a creamy chipotle mayo would all be excellent choices.

Instructions

Prepare the Base

In a large skillet, heat oil over medium heat and sauté the onion, garlic, and optional bell pepper until fragrant, tender, and golden, about 8 minutes. Add the spices and salt, and sauté 1 minute.
Add the drained black beans, zest and lime juice to the pan. Stir well, then mash with a potato masher until mostly mashed, leaving a little texture, then stir until combined. Taste and adjust the salt and heat level.

Form the Patties

Let the mixture cool, then add the egg, optional cheese, cilantro, scallions and the bread crumbs. Mix well until combined. Let stand 10-15 minutes in the fridge so the breadcrumbs have a chance to absorb moisture. If the mixture still feels wet, add more bread crumbs as needed.
Using clean damp hands, form and compress tightly into 4 large patties (or 5 or 6 smaller ones), smoothing the edges. If the mixture still seems too soft, refrigerate to firm up for 30 minutes.

Cook the Burgers

Heat 1 tablespoon olive oil in a skillet over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through. Place in a warm oven until ready to serve—and feel free to top with melty cheese.
Alternatively, you can bake these on a parchment-lined sheet tray (spray the tops with olive oil) and bake for 20 minutes at 375°F, flipping halfway through.

Notes

For a vegan version, substitute the egg with ¼-⅓ cup ground flaxseed and omit the cheese or use vegan cheese.
Refrigerate the black bean burgers for up to 4 days, or freeze for later.
To reheat, warm in an oven, toaster oven or on the grill—great for making ahead.

Black Bean Burger Recipe

How to Make the Best Black Bean Burger