Black Bean Veggie Burgers
These homemade black bean veggie burgers are hearty, flavorful, and so easy to make. They have salsa and BBQ sauce in the mix, so expect each bite to be juicy, well-seasoned, and totally satisfying.
Veggie burgers can be just as irresistible and satisfying as traditional burgers.
There are plenty of meat substitutes out there that can give you that meaty texture you’re looking for—even without using actual meat.
Seitan, lentils, mushrooms, tofu, and even jackfruit can all work really well, depending on the dish.
Thinking of making homemade veggie burgers? Black beans are some of the best ingredients you can use.
They’re versatile, easy to work with, and they hold up nicely when shaped into patties. It’s a great place to start if you’re curious about filling, meatless meals.
How to Make Black Bean Veggie Burgers
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
- 1 T. olive oil
- 1 15-oz. can black beans, rinsed and drained
- 2 scallions, finely sliced
- 1/2 c. frozen corn, defrosted
- 1/4 c. chunky salsa, prepared or homemade,
- 2 T. BBQ sauce
- 1 t. smoked paprika
- 1 t. garlic powder
- 1/4 c. fresh cilantro, roughly chopped
- 7-9 T. plain breadcrumbs
- 4 hamburger buns
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add one-half beans into a large bowl and lightly mash using a potato masher – leave the mixture a bit chunky and not too smooth. Add the remaining beans.
3. Add the scallions, corn, salsa, BBQ sauce, paprika, garlic powder, and cilantro. Mix well and season with salt and pepper to taste.
4. Stir in the breadcrumbs, starting with 7 tablespoons and mix well. If needed, add an additional 1-2 tablespoons of breadcrumbs, until the mixture is firm enough to form into burger patties.
5. Form 4 burger patties and shape them using lightly wet hands. Pan fry in the hot oil until golden-brown and slightly crisp on both sides, approximately 4-5 minutes per side.
6. Layer the black bean patties onto hamburger buns and top with your favorite toppings. Enjoy!
What to Serve with Black Bean Veggie Burgers
Your burger’s ready—why not add a little something on the side? Go for a side that matches the bold flavors of your burger.
- Crispy sweet potato fries: The smoky, savory flavor of these burgers goes perfectly with sweet potato fries on the side. Bake them or air-fry for a lighter option.
- Fresh green salad: Balance out your plate with something fresh and crunchy. A simple salad with vinaigrette helps cut through the richness of the burger.
- Corn on the cob: Sprinkle it with a bit of chili powder and lime for extra flavor.
Tips About Making Black Bean Veggie Burgers
- Drain the salsa and watch the texture. Slightly drain your salsa so it’s more chunky than soupy—too much liquid can make the mixture too soft.
- Breadcrumbs are your best friend. Don’t skip it! They’re key to helping the patties hold their shape and cook up with the perfect firm texture.
- Keep some beans chunky. Don’t mash all the black beans completely. Leaving a few whole or half-mashed gives the burgers a more interesting, “meaty” texture.
- Use wet hands to shape the patties. Lightly wetting your hands before forming the patties makes the mixture easier to handle and keeps it from sticking to your fingers.
How to Store These Veggie Burgers
- Fridge: Store leftover patties in an airtight container in the fridge. They’ll stay good for about 3 to 4 days, and you can reheat them in a pan or microwave when ready to eat.
- Freezer: These burgers freeze really well! Just place the cooked patties in a single layer on a baking sheet to freeze, then transfer to a freezer bag once solid.
- Reheating: Warm them up in a skillet or toaster oven for the best texture. Microwaving works too, but the outside might not stay as crisp.
- Meal prep tip: You can prep the mixture ahead of time and keep it in the fridge for a day or two before shaping and cooking. Super handy for busy weekdays!
If you’re trying to cut back on meat or just save a little on groceries, this recipe is a great choice. Black beans are super affordable and still give you that protein-packed bite. Feel free to customize this recipe with toppings like lettuce, tomatoes, pickles, mayonnaise, or sour cream.
Black Bean Veggie Burgers
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These homemade black bean veggie burgers are hearty, flavorful, and so easy to make. They have salsa and BBQ sauce in the mix, so expect each bite to be juicy, well-seasoned, and totally satisfying.
Ingredients
- 1 T. olive oil
- 1 15-oz. can black beans, rinsed and drained
- 2 scallions, finely sliced
- 1/2 c. frozen corn, defrosted
- 1/4 c. chunky salsa, prepared or homemade,
- 2 T. BBQ sauce
- 1 t. smoked paprika
- 1 t. garlic powder
- 1/4 c. fresh cilantro, roughly chopped
- 7–9 T. plain breadcrumbs
- 4 hamburger buns
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add one-half beans into a large bowl and lightly mash using a potato masher – leave the mixture a bit chunky and not too smooth. Add the remaining beans.
- Add the scallions, corn, salsa, BBQ sauce, paprika, garlic powder, and cilantro. Mix well and season with salt and pepper to taste.
- Stir in the breadcrumbs, starting with 7 tablespoons and mix well. If needed, add an additional 1-2 tablespoons of breadcrumbs, until the mixture is firm enough to form into burger patties.
- Form 4 burger patties and shape them using lightly wet hands. Pan fry in the hot oil until golden-brown and slightly crisp on both sides, approximately 4-5 minutes per side.
- Layer the black bean patties onto hamburger buns and top with your favorite toppings. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
