Easy Black Bean Burger

This chipotle black bean burger recipe comes together in under 30 minutes! Make it once, and it'll have a permanent place in your regular rotation.

Black bean burger

This black bean burger recipe is going to be your new best friend. The hearty patties are charred on the outside, tender in the middle, and packed with bold, smoky flavor. But that’s not all. They’re also easy to make! You won’t need to haul out the food processor or dirty 3 pans to whip them up. Nope – this black bean burger recipe comes together in one bowl in under 30 minutes, cooking time included.

Lately, Jack and I have been cooking the burgers outside on the grill, but they come out just as well in a cast-iron skillet on the stove. Make them for a laid-back summer cookout or for a quick weeknight dinner at any time of year. They’re the newest addition to our regular recipe rotation, and once you try them, they’ll have a permanent spot in yours, too.

Black bean burger recipe ingredients

Black Bean Burger Recipe Ingredients

Another great thing about this recipe? It uses basic ingredients! You likely have all of them on hand already:

  • Black beans, of course! Use canned, or cook your own.
  • Onion – I grate the onion on the large holes of a box grater before mashing it with the other ingredients. When you grate it, the onion will release a lot of liquid. That’s normal! Add the moist onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
  • Garlic – Along with the onion, it gives this black bean burger recipe sharp depth of flavor.
  • Canned chipotles and adobo sauce – They add smoky flavor and a little heat.
  • Balsamic vinegar and tamari – They make the patties tangy and savory.
  • Panko bread crumbs – They give the burgers their hearty texture.
  • An egg – To bind everything together!
  • And salt and pepper – To make all the flavors pop.

Find the complete recipe with measurements below.

Black beans, onion, and spices in a bowl

Combine the black beans, onion, garlic, chipotles and adobo sauce, cumin, balsamic, tamari, salt, and pepper in a large bowl.

Mashing black beans with onion and spices

Use a large fork or potato masher to mash the mixture until it starts to hold together but still has visible chunks of black beans. Fold in the egg, followed by the panko bread crumbs.

Hands forming black bean patties

Form the mixture into 6 patties, about a heaping 1/3 cup each. Then, cook! You can use a cast-iron skillet or an outdoor grill for this step. Either way, the patties should be well-charred, crisp on the outside, and tender in the middle. Enjoy!

Black bean burgers on a baking sheet

Best Black Bean Burger Recipe Tips

  • If the black bean mixture is too wet to handle, pop it in the fridge. It firms up nicely after chilling for just 20 minutes!
  • Or mash it more. The mashed black beans play an important role in making these patties firm and cohesive. If your mixture won’t hold together, continue to mash the beans until you’re able to form patties.
  • Can’t flip them? Keep cooking. If you’re grilling your patties, make sure to cook them for a full 8 minutes on the first side. If they’re sticking to the grill, keep cooking! Chances are, they’ll be easy to flip in a minute or two, once the first side is nice and charred. I also recommend brushing the patties with olive oil before putting them on the grill to prevent sticking.
  • Charred burgers are better burgers. This black bean burger recipe comes out best when the patties have a really nice char. If you’re cooking them on the grill, look for distinct grill marks and crisp edges. If you cook them in a skillet, each side should be crisp and blackened. For the best results, make sure your skillet is hot when you add the patties, and cook them for 4-5 minutes on each side.
  • Get ahead. This is a great recipe to make in advance! If you want to cook the burgers right before you eat, mash together the beans and seasonings, fold in the egg and panko, and form the burger patties. Then, transfer the patties to a baking sheet, cover, and refrigerate them for up to a day before cooking. Otherwise, cook the patties in advance and reheat them before serving. Store the cooked patties in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Best black bean burger recipe with buns and toppings

Black Bean Burger Serving Suggestions

Once you’ve cooked your patties, it’s time to eat! I love to serve this homemade black bean burger with chipotle sauce, lettuce, tomato, red onion or pickled red onion, and dill pickles for crunch. Use your favorite burger buns, or make homemade hamburger buns to take your black bean burger over the top.

Round out the meal with mixed grilled vegetables or grilled zucchini, corn on the cob, or a summer salad. Any of these 37 Best Summer Salads would be great, but I especially love these salad recipes with this black bean burger:

And of course, you can’t go wrong with fries! My air fryer French fries or sweet potato fries would both be delicious with this chipotle black bean burger. Grilled potatoes would be a great choice too.

Best black bean burger on a bun

More Favorite Veggie Burger and Sandwich Recipes

If you love these homemade black bean burgers, try one of these veggie burger or sandwich recipes next:

Best Black Bean Burger

rate this recipe:
4.97 from 116 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves 6
Hands down, this black bean burger recipe is the best one I've tried. The patties are hearty, well-charred, and packed with bold flavor. They're delicious with classic burger fixings like ketchup and mustard, but if you ask me, a slather of chipotle mayo or a scoop of guacamole really takes them to the next level.


  • 3 cups cooked black beans, drained and rinsed
  • cup grated yellow onion*, (about 1/2 medium)
  • 2 garlic cloves, minced
  • 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
  • 1 tablespoon tamari
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 egg**
  • 1 cup panko bread crumbs
  • Extra virgin olive oil, for brushing
  • Cooking spray, if grilling
  • Hamburger buns and desired fixings, for serving


  • In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
  • Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
  • Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
  • Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
  • Serve with hamburger buns and desired fixings.


*Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That's normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
**These can be made vegan by replacing the egg with a "flax egg" (mix 1 tablespoon ground flaxseed with 2.5 tablespoons warm water and set aside for 5 minutes to thicken). The vegan burgers are cohesive and they cook/grill well, but they're not as firm in the middle as the egg version. I recommend increasing the cooking time slightly on the grill - I do 8 minutes on the first side and 6 minutes on the second side. They're tasty, but my Best Veggie Burger is still my favorite vegan burger.
If you're looking for a gluten-free veggie burger try my Quinoa Burger


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Kadie

    Can these patties be air fried?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kadie, we haven’t tried air frying them, but I think it would work well. Maybe for 20 minutes at 370°F, flipping halfway? They’re ready when they’re browned on the outside and fairly firm in the middle.

  2. Bridgette V.

    5 stars
    I just made these and they’re great! I cooked them on a George Foreman grill (6 min.). I wasn’t sure it would work but it was perfect with a bit of avocado oil to prevent sticking. Thank you for another great recipe!

    • Jeanine Donofrio

      I’m so glad you loved them!

  3. Aimee

    5 stars
    Making these for the second time. THEY ARE AWESOME. I use almond flour instead of panko, and coconut aminos instead of tamari. I also add in a can of diced green chilies. SO GOOD. Thank YOU!

    • Jeanine Donofrio

      Hi Aimee, I’m so glad you loved them!

  4. Ian fischer

    5 stars
    Just made these. They’re great! Thank you. I ended up using a food processor, which worked really well. In that case, I wonder if it’s still necessary to grate the onion? If not, perhaps 1/2 cup diced?

    • Jeanine Donofrio

      Hi Ian, correct, if you use a food processor you don’t necessarily have to grate the onion.

  5. Lisa

    5 stars
    Hi! I love this recipe ! I have made it twice this week already. I like that it doesn’t need a food processor. The texture was great. They didn’t fall apart when I cooked them and they didn’t stick to the pan. I used avocado oil spray to keep them from sticking. The adobo peppers give it just a little spiciness. Maybe only use 1 pepper or use smoked paprika if making for children. The only change I made was to make 8 patties instead of 6. I liked them smaller. Will send this to my daughters.

    • Jeanine Donofrio

      Hi Lisa, I’m glad you enjoyed them!

  6. Shawna

    Hi! Can you tell me about the nutritional values in this recipe? Thank you!!!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Shawna, unfortunately we don’t calculate nutrition facts for our recipes. I recommend using an online nutrition calculator to get an estimate!

    • Bridgette V.

      5 stars
      I plugged it into chronometer.
      1 patty (of 6):
      182 cal, 10g protein, 32.7 carbs, fiber 9.6, 1.5g of fat (not counting oil for pan/grill).

  7. I miss bean burgers! When my husband was a vegetarian, I used to throw beans and everything else into my trusty food processor and make burgers. They were so good! I should start making them again! Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mimi, I hope you love the recipe!

  8. Elizabeth Dixon

    I haven’t made this recipe yet, but I am going to make it for a vegetarian book club and was wondering if I could pre-mix the ingredients the night before?

    • Jeanine Donofrio

      Hi Elizabeth – yes, you can make the patties the night before and store them covered in the fridge;.

  9. Susan Odiseos

    Can you suggest a substitute for the chipotles in adobo that may be too spicy for my granddaughters? Or would just omitting them be okay since there will be flavors contributed with the cumin, balsamic and tamari?

    • Jeanine Donofrio

      Hi Susan, I would use 1/4 cup tomato paste in place of the chipotles and adobo. This way the ratios of the wet ingredients will stay the same, but they won’t be at all spicy,

  10. Carol

    What is the nutritional value of these burgers. I’m especially interested in fat, sodium, and protein

    • Jeanine Donofrio

      Hi Carol, we don’t calculate nutrition facts but you can plug in the ingredients to a site like my fitness pal.

      • Anne

        bummer. it’s really hard to do a recipe like this on fitness pal. never can match the macros that I add up. maybe you know a secret.

  11. Christina N.

    5 stars
    Love this recipe!!! I’ve made black bean burgers before and they’re dry with no taste. The adobo peppers give an incredible taste. This is now my go to black bean burger recipe

  12. Tracey

    5 stars
    Made recipe as stated…AWESOME! I suggest if you don’t like any heat just scrape the seeds out of the peppers…because they are legit in this recipe. The recipe itself is NOT spicey…my hot that I can handle is Frank’s Red Hot….this is not even half that hot. I threw out my other bean burger recipes…this one is the keeper!

    • Jeanine Donofrio

      I’m so glad you loved the burgers!

  13. Daffydil

    4 stars
    Very tasty, but for me, too much of the bread crumbs. BF loved it, though, and ate two burgers. And he’s a meat and potatoes guy, so thanks.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you both enjoyed the burgers!

  14. lumpyfred

    5 stars
    As a stubborn meat eater, I’ve never had a bean burger of any kind. Tried this because I want to eat less meat and was blown away by how much I liked it. Thank you so much for this great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you enjoyed it!

  15. Chris D. from Love%20and%20lemons

    5 stars
    Tried these tonight. Here are my changes I had to make – I did not have chipotles so I used about 2 tsp of tomato paste and 1/2 jalapeno. At the store, my husband picked up a can of regular black beans and a can black bean soup that had peppers and onions in it. They did not have the heat but the flavor of these is fantastic! I would definitely use the soup again! A keeper of a quick dinner? Thank you for sharing!

  16. PSab

    5 stars
    Delicious! Everyone, and I mean everyone, in the family loved them.

    • Jeanine Donofrio

      I’m so happy to hear that!

  17. Kelly

    I have the same question as Jennifer. Should we freeze before cooking or after? My guess would be before, but I’m wondering if anyone has tried??

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelly, you can do it either way! Cook the burgers ahead of time, then freeze them and reheat in the oven or microwave. Or freeze the patties uncooked, then allow them to thaw overnight in the fridge before cooking them according to the recipe.

  18. Jennifer

    I am going to make this recipe with the intention of freezing the burgers. Do you recommend freezing them without grilling or grilling them first and then freezing after they have cooled?

    Thanks for a great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jennifer, You can do it either way! If you freeze the uncooked patties, let them thaw overnight in the fridge before you cook them.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.