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With this black bean burger recipe, you will never want to eat frozen veggie burgers again! These are a quick, easy, and flavorful vegetarian delight.
These black bean burgers are healthy, hearty, and packed with nutritious veggies.?
How to Make Black Bean Burgers
You'll find a detailed ingredient list and step-by-step instructions in the black bean burger recipe below, but let's go over the basics:
Black Bean Burger Ingredients
These are the ingredients you?ll need to make homemade this black bean veggie burger recipe:?
- Vegetables: You?ll need canned black beans, half a green bell pepper, and half an onion.
- Seasonings: These black bean burgers are seasoned with fresh garlic, chili powder, cumin, and Thai chili sauce.
- Egg: A whole egg keeps the burgers from drying out and helps bind the patties together.
- Bread crumbs: Use store-bought or homemade bread crumbs.
How to Make Homemade Black Bean Burgers
Here?s a brief overview of what you can expect when you make these black bean veggie burgers at home:?
- Mash the beans and chop the remaining vegetables and garlic in the food processor.?
- Stir the veggies into the beans and combine the seasonings and egg in a separate bowl.?
- Mix in the bread crumbs and divide the mixture into patties.?
- Grill the patties for about 8 minutes on each side.?
Can You Bake These Black Bean Burgers?
Yes. To bake the black bean veggie burgers, preheat the oven to 375 degrees F (190 degrees C). Place patties on a lightly greased baking sheet. Bake in the preheated oven for about 10 minutes on each side.
What to Serve With Black Bean Burgers
This black bean burger recipe pairs perfectly with any side dish you?d serve with traditional beef burgers. For delicious inspiration, try our collection of 15 Quick and Easy Side Dishes for Burgers. Here are a few of the tasty ideas you?ll find:
How to Store Black Bean Burgers
Store your leftover cooked black bean burger patties in an airtight container in the refrigerator for up to four days.?
Can You Freeze Black Bean Burgers?
Yes! These black bean veggie burgers freeze well. Flash freeze the patties on a baking sheet for a few hours or up to overnight. Transfer the now-frozen patties to a zip-top freezer bag or another freezer-safe storage container. Freeze for up to two months.?
Cookdap Community Tips and Praise
?This burger was amazing,? raves Sue Neyland. ?We only eat meatless once a week, so we try things that we think will be satisfying and delicious. Well, this recipe is a winner.?
?Had this on a brioche bun with mustard, ketchup, pickles and lettuce and it was great,? says Kevin Faulkner. ?Going to try this as a meatball substitute for a bulgogi dish.?
?This was the first time I?ve ever made veggie burgers and it was so good,? according to one Cookdap community member. ?The trick was to chop up the veggies and then squeeze out all the excess water from the pepper and onion in a paper towel before putting it into the mixture.?
Ingredients
- cooking spray
- 1 (16 ounce) can black beans, drained and rinsed
- ½ green bell pepper, cut into 2 inch pieces
- ½ onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- ½ cup bread crumbs
Directions
Step 1
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil with cooking spray.
Step 2
Mash black beans in a medium bowl with a fork until thick and pasty.
Step 3
Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.
Step 4
Stir together egg, chili powder, cumin, and chili sauce in a small bowl. Add to the mashed beans and stir to combine. Mix in bread crumbs until the mixture is sticky and holds together.
Step 5
Divide the mixture into four patties and place on the prepared foil.
Step 6
Grill on the preheated grill for about 8 minutes on each side.
Step 7
Serve hot and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 4% |
| Cholesterol47mg | 16% |
| Sodium607mg | 26% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber10g | 35% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C19mg | 95% |
| Calcium99mg | 8% |
| Iron4mg | 24% |
| Potassium515mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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They’re pretty good. I used chipotle chili powder, which I think gave it a distinctive flavour. Definately a keeper to work with.
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Couldn’t get the patties to stick together quite as well as hoped. However, they were delicious!
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Agreed — they are hard to keep in one piece, but have great flavor and are quite easy. Next time I think I’ll refrigerate the mix for a while before baking … hopefully that will help.
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These are delicious! I eat frozen black bean burgers regularly, and these blow them away! I’m going to start making a big batch for my husband and I to eat for lunch! I made these with “Baked Basil Fries” also on this site. What a combo! Thanks for this recipe!! (Try putting the bean mixture in the refrigerator for a few minutes before you make the patties and cook them a little longer. They won’t fall apart that way.)
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Really good! I doubled the recipe. They do fall apart a little, but I think I did a pretty good job of getting them to stay together by adding an extra egg and refridgerating them for about 2 hours. I chopped up the pepper and onion myself, and used a garlic press, since I don’t have a food processor, and I think it worked out fine. I didn’t completely double the breadcrumbs. The beans, I mashed with my hands after discovering a fork wasn’t too effective. I must have made larger burgers because my doubled recipe made 5 patties. I baked them for 15 minutes on each side.
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so tastey and so easy! i refrigerated and that helped with them syaing together; i also made them into slightly smaller patties, so i got more. next time i’m definitely adding some corn, though.
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LOVED these burgers. I added corn and pine nuts and refridgerated the mixture for a couple of hours-had no trouble with them falling apart! will make again
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Yummy! I cooked them a bit longer and at 385 – going for a crispier burger – that turned out well. I also followed the advice of previous posts and added egg and refridgerated for a couple hrs before cooking.
I ate the 1st one with ketchup, mustard, lettuce, toms, etc – like a normal burger and that was yummy, the 2nd one I put salsa on (which I normally love on burgers) but salsa didnt add much to this burger as its natural flavor is already along those same lines.
I got 5 good sized patties out of this recipe. -
This was de-lish! I substituted grated carrot for the pepper and added half a packet of dry onion soup/dip mix for the fresh onion. I did add a bit more bread crumbs and had no problem keeping the patties together. Very good!
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Made these yesterday, was pleasantly surprised at how great they were! I didn’t have a perpper, so I subbed half a grated carrot. Also, I used an extra egg and refrigerated the mixture for about an hour. No problems with it falling apart. Very happy with my first home-made garden burger attempt. Thanks for sharing the recipe!
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These were great. My husband and I really enjoyed my first try at veggie burgers! I think next time, I won’t mash the black beans as much and leave the onions and green peppers a bit larger so there is more “crunch” to the burger, but YUMMY! And I got 5 good sized patties out of the recipe.
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This made a really great lunch for me today. Took the advice of others and chilled the mixture to help hold them together. By the way, as a response to “DMayer’s” review, this recipe is not entitled “Vegan Burgers”. Vegetarians do eat dairy products and eggs. Thanks so much, I love my beans!!
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I used black soy beans instead. Next time I will add more spices, and I think I need to cook them longer.
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Loved this recipe! I added some fresh corn and used a flax egg to the recipe. So delicious! Thank u!
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great recipe! i put 2 carrots, 1/2 an onion, garlic in a food processor (didn’t have pepper) and added a tbsp. of Emeril’s essence to the seasonings… cooked at 385 and came out perfect.
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My vegetarian husband and I loved these burgers! They were delicious. I made homemade breadcrumbs in the food processor from a whole wheat baguette, which made the burgers a bit more moist than most veggie burgers we’ve tried, but still quite good. Next time I might try day or two old bread, to see if the breadcrumbs might make the burgers a bit crispier in texture. Overall, great recipe.
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Excellent recipe! I’ve made this twice now and everybody loved them. The only thing I changed was adding corn. Oh and don’t have a food processor, just mashed the beans, diced the veggies, mixed it all together and baked. We topped with lettuce, tomato, avacado, sprouts, onion, pepper jack cheese and ketchup. We will keep this recipe around for a long time! Very easy to make. Pairs really well with the spicy baked sweet potato fries! YUM!
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These were good; we definitely liked them more than store bought veggie burgers. I changed up the spices to fit my tastes: 1 teaspoon crushed red pepper flakes and 1/2 teaspoon tabasco. I still found it very spicy, and will probably cut back further in the future. I made this ahead of time and refrigerated for about 3 hours before making patties. I added ~7 minutes to the baking time and they came out great. I topped them with ketchup, but I think I’ll follow the other reviewer’s suggestion of avocado and sour cream next time. Thanks for the recipe.
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This is a really good and fairly easy recipe to make. I have made them twice already. Luckily my husband is a meat-and-potatoes kind of guy, so I get them all to myself! I have eaten them plain, without bread both times and enjoyed them.
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Wow. The other reviews were absolutely true. These are way better than store-bought. I substituted an Anaheim pepper in place of the green bell pepper, and I added some chopped mushrooms. They were wonderful! Next time though, I think I’ll add a bit more egg, since the burgers were sorta falling apart on me. Thank you for this yummy recipe..I’ll definitely be making these again.
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Unfortunately, this was a lot drier than we thought and the bean flavor was really overwhelming. Perhaps it’s because I didn’t have any peppers and used mushrooms instead, and also because I used my George Foreman grill. We used an herbed cream cheese spread which was good. My husband and I both agreed that we would probably like the recipe better not cooked up as burgers, but rolled up in tortilla wraps with salsa and sour cream.
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I made these last night and they were delicious! I followed tips here and added can of corn, and topped with slice of tomato, lettuce, avocado, and sour cream. (also can use guacamole spread, my daughter opted for that). So yummy!! Only prob: after baking they crumbled (not firm at all), so I (very unwillingly) fried the rest in a tiny amt of oil in a pan. I baked a few others just to compare. Frying is not what I usually do in the house, but the family devoured them that way!! Figures! Will try to refrigerate longer and add extra egg next time to firm it up. Thanks for all the tips! It’s lunch for me today! 🙂
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I altered this by using celery, carrot, onion, garlic, and green pepper. I seasoned with garlic powder, cajun seasoning and all-purpose seasoning. I also used red taco sauce(Pace brand) instead of chili sauce. I did NOT use any egg b/c my boyfriend is a vegan. Refrigerated for about 1 hour then formed into patties. I baked at 375 for about 30 mins per side then broiled on high for 2-3 mins per side for extra crispiness. I had a little trouble turning them after the first 30 mins…it required 2 spatulas to keep them from falling apart but after that no problems with turning. Topped with fresh salsa…VERY TASTY!!!!
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I just went and reread all the reviews and don’t get what I did wrong – but it must have been a doozy because these were awful for us. In seven years of cooking together, this is only the second dish my husband wouldn’t eat. These had absolutely no flavor – and I added all of the spices, chili sauce, garlic, etc. Usually if a recipe is so-so, I’ll remake it. This isn’t one of them for us. I hope others have better luck with it.
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My husband got used to eating veggie burgers in the Airforce. Then he ordered one of the black bean burgers at Chili’s Restaurant and demanded that I learn how to cook it. he thought these were great. I am not a veggie burger eater, so they were OK for me. If you are expecting them to taste like beef you will be disappointed, but if you like black beans, you will like them fine. Be sure to grease the foil.
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Very easy, vesitlie and delicious!!
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I loved this recipe–they’re so much better than the store veggie burgers! And, I was surprised at how well the “burgers” stayed together. Great flavor and a great diet food. Thanks so much for the recipe!!!
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These were GOOD – really really GOOD! I didn’t have any hot sauce or cumin, but otherwise followed the recipe. Although I made thise recipe for my vegetarian daughter, my husband and I both tried it and enjoyed. I made the burgers too big (only 3), forgetting they don’t shrink like our beef burgers. We had a little trouble flipping it, so used a second sheet of foil and just put it on top and then flipped, pulling off the old foil. It worked perfectly. We froze the left overs, hoping they will be just as good next time we pull out burgers for dinner. EDIT: The burgers we froze turned out to be just as delicious. Freeze them on a tray and thaw individually on the foil you intend to cook them on.
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These were really tasty burgers. My husband even loved them and said that they were very filling, which they were. I made them a bit too big, though, so it was a little hard to flip. Be mindful of the size you make your patties!
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Very delicious. I left out the green pepper (personal preference) and threw in a red pepper instead. Jazz it up with a little mayo mixed with dijon mustard, garlic, lemon juice, and dill. We also made sweet potato fries as the side dish, which complemented the burgers nicely.
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Very tasty! I tried using 1/3 cup egg substitute instead of an egg and had to add about twice as many bread crumbs as the recipe called for. They were still kind of pasty though. I did add a teaspoon of paprika and put salt and pepper on both sides of the patties because I was afraid they may be a little bland. Overall, they came out really well. I’ll definitely be making these again. They’re sooo much better than the store-bought kind!
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Cripes were these good! I love-LOVE-cumin, and there being an entire tablespoon of it in these just made my day. I left out the green pepper since I don’t like them, mashed everything up with a pastry cutter and made 12 small patties out of the mixture. They baked up perfectly at 6 minutes on each side in the oven, and came out just great. They seemed to be missing something, but I can’t put my finger on it. Still, delicious.
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I made these tonight and not only were they delicious they were very, very easy. Keeping the reviews that warned of oversized patties in mind, I used the 1/2 Cup measure to portion out the patties. The size was perfect. Great recipe.
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This recipe is a bit spicy, but I like spicy. I grilled the burgers, but 3 of them fell apart. I crumbed them up and used them for taco salad. I will be making these again!
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Yummy! I altered the ingredients just a bit to suit my taste (used corn in place of the pepper and onion) and forgot the hot sauce (good thing, too! I’m not a bit spicy food fan – these have the perfect kick with the chili powder). My only complaint is that this was pretty dry. I’m not sure how to change that…maybe fewer breadcrumbs? Leave a bit of the black bean juice in the mixture? I’ll definitely experiment and be making these again!
Oh, and I had the burger on whole wheat toasted bread (ran out of buns) with tomato, a little 2% milk cheddar, and sour cream – delish! -
I’ve made this recipe several times now and it’s always a hit. I now form the patties and put them in the fridge for half an hour –it has reduced how much they fall apart on the grill, though I find that a pan on the barbecue is a good place to start them. When they’re firm enough, move them to the grill for a final sizzle on the ‘cue.
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These were pretty good! I used green onion (all I had), egg beaters, and just a little more than 1/3 cup bread crumbs. I didn’t have any hot sauce, so I used red pepper flake. (That didn’t do any good, though.) They were good, just a little something missing. I think that next time I will season the mashed beans w/ S&P before mixing everything else in, and I will definitely use hot sauce next time. Definite keeper, though! YUM!
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My new favorite staple! I used egg whites, so naturally the recipe was much harder to form into patties. I used a bit more bread crumbs to compensate and although a bit crumbly to deal with, a near-perfect success– I couldn’t be any happier.
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These veggie burgers are amazing. Taste great! And you can make them as big as you like.
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This is an AWESOME recipe. I didn’t find it to be to dry as said in some of the other reviews. However I did do some things differently. I used my food processor. I put in my garlic, onion and I used frozen pepper stir fry (red, yellow, green pepper slices and onion slices- you can find them in the freezer section at the grocery) and a little cilantro. I blended that together first. Then I added everything else. I didn’t use hot sauce. I blended all the ingredients until they were all well incorporated. I then baked them a 400 degrees 15 min on each side. They were a hit!
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This is a great veggie burger!! The only thing that I changed was I added a can of corn. They turned out so good. My husband has already requested them again. And he is a meat lover. Thanks for such a healthy , low cost recipe that I will be making over and over!
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…These were very easy to make and pretty tasty too. I fried a small one before I froze the rest and was good but a little mushy in the middle. Once I thawed the others and threw them on the grill they were even better. They stayed together nicely and had much more flavor then my taste test patty. Make sure you use all the liquid from the onion, pepper (I used red) and garlic puree and freeze before grilling for better texture….Thanks for a great recipe!
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Good recipe. I didn’t change the ingredients, but did change the methods. I minced the veggies and food-processed (lightly) the beans. Next time I will cut down on the cumin, however. At 1T, each pattie has nearly 1t, which didn’t agree with my tummy or taste buds. My patties did break apart when I turned them over, but I made them very thin. So, I will play with that.
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Not bad. My veggetarian hubby didnt care for it (surprisingly). But its a nice change. I would recommend keeping juice in bean mixture and blending everything together. AND MAKE SURE YOU USE A COOKING SPRAY OR ELSE THEY WILL STICK!
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not quite sure about the other reviews because these were a tremendous hit – as-is. normally i make all sorts of changes/additions/deletions to recipes, but didn’t here. and they were really a winner. i had no problem with them sticking to the cookie sheet, and the flavor was excellent. i made them smaller (ended up with 6), and served them with a “dipping sauce” of 1/2 salsa mixed with 1/2 sour cream. delicious.
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These were very good, but a little mushy. I cooked them on the stove top in a skillet with a little olive oil. I can not imagine putting them on the BBQ as they would likely fall apart. I froze the extra two (recipe makes four, we are two) so we’ll see how that works.
JR
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I made these burgers twice – once for a dinner party, once for a BBQ – everyone loves them! I read the reviews before and decided to refrigerate the mix and had no problems with them sticking together. I had requests to make them spicier so I think adding in a little cayenne pepper or tabasco would be better next time!
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These were great – I had to cook them for 10 minutes longer than the recipe stated, a lot of liquid came out of the onion when I chopped it in the food processor which made the mixture quite loose. They tasted great though.
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I had some left-over home-made black beans with gravy to use and ended making these.I had added 2 eggs , no chilli sauce though and I followed the recipe , but it was still not able to hold together (my fault cuz the black beans had more gravy) so added rice flour to make it sticky and refrigerated for 4 hrs then fried over a non-stick fry pan for sometime both side and then baked at 375 F for 15 mints each side for acrispy patty.It was very crispy , tasty and flavorful .thanks !!
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This is the fourth veggie burger recipe I’ve tried and it is by far my favorite. It has a lot of great flavor and is so good with fresh salsa and guacamole! This recipe is going to become a regular in my home.
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Maybe I did something wrong? Mine were bland and dry…I couldnt even finish one. With all the great reviews I’m tempted to try the recipe again, just incase, but I dont want to waste my time if they come out the same. They sure smelled good as I was making them…just didnt cook up how I thought they would.
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Excellent recipe. Moist burgers, grilled up great, wonderful taste. Wouldn’t change a thing!!
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I grilled mine and they were very tasty
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These are delicious, easy and very healthy. Despite what some people write here, they are not dry, just don’t overcook them. I cooked them on the stovetop instead of the oven or grill and they turned out great.
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I really enjoyed these burgers. I improvised a lot, though, just because I didn’t have everything in the recipe. I didn’t use onions or green peppers but added more garlic than it called for. Mine did not fall apart in the pan, but that could be because I halved the recipe but still used an entire egg and added bread crumbs until it stuck together. It made them very moist. I fried them on the stove top in some olive oil and topped them with swiss cheese. Yum!
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Great recipe! Two eggs is the way to go, no falling apart and not dry. I used all ingredients but also used corn. I advise that you make sure to add salt and pepper and the spices to the bean mixture before adding eggs so you can adjust as needed.
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These were amazing! So simple and tasty. We cooked them on the grill for about 15 minutes. Will do again!
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Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don’t have a food processor so I used my Pampered Chef chopper to finely mince the veggies. Unlike other reviewers, I had no problem getting the mixture to stick together?this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). They formed up beautifully and didn’t stick at all to a sprayed pan in the oven. I’m thinking of making a double batch, baking it, and freezing them once these first four patties are gone. They would be SO handy to have on hand for those nights you don’t want to cook. I ate mine on the “Tasty Buns” recipe also found on this site. This recipe makes a large patty, which is the perfect size for the largish buns.
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I loved this recipe. I didn’t know what to top them with/how to serve them, so I put them on bread and spread a bit more of the Thai chili sauce on and it was great that way.
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Followed others advice and used 2 eggs, which made it too mushy to form into patties…so I added more bread crumbs and used a scoop to get them on the fry pan. Once they cooked though, they were a good consistency. Cut back spices to 1 teaspoon each…didn’t have the thai sauce, so added cayenne pepper for spice; then added salt and pepper to each one as they cooked…and they turned out very good. Better than the frozen ones, plus WAY cheaper and you know what’s in them. Will definitely make again…thanks!
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I love this recipe! I made them mainly for myself but my kids loved them and didnt know they were made of beans instead of meat! I will be making this over and over again. Next time I might add a tad more spice to it, I like spicy things.
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These were really great and a lot easier to make than I ever thought. I won’t be spending so much money on those frozen ones! Thanks!!
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Better than the ones you buy in the store. This is the only way I eat burgers at home anymore. I cook them on the George Foreman and Im good to go. Very satiasfing and my guest are never disappointed by the meatless dish, and with my friends, that is saying a lot..
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very good taste, but hard time getting them to stay together. next time i will cook them in the skillet. i also think that putting the veggies in the food processer really watered them down, so next time i will finely chop, and maybe add corn for some more color!
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These were really great! I made the recipe as directed except I added some chopped jalepenos to the mix a bigger kick. For the last five minutes of their cooktime I put the broiler on and add some cheese to the top to be melted. Will definitely make again!!
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I made this tonight along with the Apricot Glazed Carrots for a side dish for dinner. My 3 yr old loved both dishes. MAde it with cheese melted on it. I made a few on the non stick skillet and a few on my george foreman. I prefer the browning and crispier taste on the skillet. Can’t wait to try it on a real bbq when it’s warmer. It made a lot more for me than 4 patties (made them to fit those regular hamburger buns). I also did 2 more garlic cloves than recipe stated. In addition to the veggies stated, I finally chopped some broccoli heads, celery. Loved the texture and crunch. Spices were nice.. but I might change it up as I go on. Will use this recipe again and yes… very inexpensive way to make these burgers (hint.. stock up when beans go on sale!). Thanks for the recipe. **Update** 10/12/09 Using dried beans now. I presoak a bag, partially cook them and freeze them into 16oz or so bags. Just take out what I need and run them under hot water and follow the recipe. I’ve tweaked it as I went along, adding some onion and garlic powder, along with some mrs. dash. Otherwise very good and simple recipe. Dried beans is the way to go, longer process but a bag can make up to 4 meals with it.
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Perfect! I followed recipe as written, only reducing amount of cumin to 1/2 T and adding a little bit of cayenne pepper. I finely chopped green pepper, onion and garlic by hand, instead of using the food processor. I had absolutely no problems getting them shaped into 6 fabulous burgers! Recipe is definitely going into my recipe box! I plan on tweaking this with other spices just for the fun of it. Thank you for posting – I no longer need to buy the expensive frozen!
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I found this recipe was great and works with a variety of different beans!
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These had a great flavor! Even my husband who doesn’t like to eat vegetarian stuff rated them a 5, although he did say, “Don’t tell anyone I ate a veggie burger.” 😉
I had a hard time getting them to stick together, perhaps because I used fresh bread crumbs. I grilled some on my George Foreman and some on the stovetop in a skillet – we liked crispy outside on the skillet ones better.
We served them on wheat buns with fresh guacamole and salsa. Excellent!
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I wanted my children to try this so I used mild green chilis (1/2 of a 4oz can) instead of the hot sauce. I think it would have been great with the hot sauce. I also used 1/4 cup Egg Beaters instead of an egg. I LOVED THIS RECIPE! I will be making this regularly!
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Excellent!!
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We eat these burgers about once a week because they are so good and so easy to make. I have shared this recipe with many of my meat eating friends and they enjoyed it as well!
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Very Good! I left out the cumin and they were still very tasty. I also used 2 tsp of hot stuff, for a little more spice. Great with guacamole and Jalapeno Havarti!!!
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I made this with some pinto beans and red beans that i had in the fridge already. Since they were quite wet, I didn’t add the suggested egg. I also cooked mine in a skillet instead of in the oven. I might try doing them in the oven next time. I liked the spiciness of these. My husband commented that the only thing about them was that they kind of mushed out of the burger…but other than that they were very tasty. Nice for a change.
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These burgers are delicious. The only problem I has was that the burgers didn’t hold their shape well, and got squeezed out the sides of the bun. Maybe I made the patties too thick. Anyway, these are as flavorful as a hamburger and very nutritious and filling.
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Delicious!!! My first veggie burger ever and it was GREAT! I followed the recipe exactly except for adding an extra egg since I didnt’ want to deal with a mixture that doesn’t stick together and used a 1 cup measuring cup (sprayed with cooking spray) to help shape my patties to perfection! I got 5 wonderful, thick patties from the recipe and I baked them in the oven. I had to bake them a bit longer than the time called for so I broiled each side on high for an extra 3-5 minutes at the very end, but that wasn’t a problem because it was common sense to do so since the patties were still too soft after 10 minutes on each side. We ate it on hamburger buns with lettuce, some Miracle Whip, and lots of ketchup (you need lots of ketchup when eating these because for some reason it tastes way better that way)! Thanks for sharing this recipe! I’ll be making these over and over again!
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I liked these, although I fried them in olive oil instead of baking them. I don’t know if I put enough bread crumbs to help hold them together, but they mostly stayed together within 2 pieces of bread. A serving suggestion, for extra calories and tastiness: put fresh sliced avocado on the burger along with the usual lettuce & tomato. The creaminess of the avocado helps to offset the dryness of the beans. Very good recipe!
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We LOVE these. I keep some in the freezer for whenever we need a quick meal or don’t have a good dinner idea.
Healthy and inexpensive. -
Very good! I didn’t use the egg or bread crumbs at all…I did reduce the spices to 1 tsp. instead of 1 tblsp. I also added a handful of frozen corn…and topped them with grilled portabello mushrooms and salsa. Delish and very cheap to make.
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Made these with my boyfriend, they are great! Could use a little more kick. We also made the lime sour cream on a different recipe to go with these and it was perfect!
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Mmmmm-so good we decided to freeze the rest of the batch for an easy, reheat meal during the week. I doubled the recipe and added 1/2 cup cooked brown rice with the breadcrumb step to give the burgers a little more fill and structure. This recipe had the meat eaters and vegetarians alike asking for seconds. One tip: put a little olive oil on your hands when shaping the patties to prevent sticking. (Also makes your cuticles nice and soft!)These are an instant classic with my frinds.
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This is a good basic veggie burger recipe, i added red and yellow bell peppers, grated carrots and rolled oats. Next time I will add corn.
And be sure that you don’t make them to thick or it will be crispy on the outside and mushy on the inside.this recipe makes more like 5 or 6 burgers.
All in all this is a good recipe, just play with it to fit your taste. -
This is a wonderful recipe. I didn’t add any bell pepper because I didn’t have any on hand. I made 6 slightly smaller burgers. We made them on the grill and they turned out great.
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These were very easy to make, and were fairly comparable to the kind you can buy frozen. I added an extra egg as suggested by others, and then an extra 1/4 c. breadcrumbs because it was a little runny. Also, this made 8 patties for me. One of my neighbors liked this better than the storebought ones! Thanks!
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This was such a great meal! So easy to put together, and it tasted great! I went with a little mediteranian feel with some feta cheese, tomatoe, and cucumber on top of the black bean burger and it was fabulous! This is definetly a keeper in my recipe box!!
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My husband is a vegetarian and I cringe every time I look at the price of store-bought veggie burgers. I made these today and he told me never to buy veggie burgers ever again! I used all of the ingredients according to the recipe but I just threw it all into my food processor and made a paste. It was a little too thin then, so I added a few more bread crumbs, coated my hands with oil, and shaped them into balls. I pressed the balls on a wax paper lined cookie cheet and stuck the whole thing in the freezer. Once they were frozen solid, I threw one on the grill and put the rest in a freezer bag. Thank you for this recipe!!! Oh I did use egg beaters instead of a whole egg to cut the fat. AND my husband said they taste just like the veggie burgers from Chili’s.
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My mom is a vegetarian, so I thought these would make the perfect the Mother’s Day lunch. They were quite a success.
I had a little trouble grilling them, so I ended up frying most in a non-stick pan. I might try baking them next time, frying seemed to leave them very squishy in the middle. I would also suggest serving on some thinly sliced sourdough instead of hamburger buns, since the patties are thin. They would also be great in tortillas quesadilla style, or just taking the bean mixture and making a burrito out of it. It is so tasty. I got lots of compliments on the flavor.
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These are great I was wondering about that first bite hmmm YUMM just like chili.I got 5 palm sized burgers out of this recipe. I don’t have a processer so I just minced it all really fine. I had to cook them at 450 and it worked fine it gave a slight crispiness to them. I never ate a bean burger so I didn’t know how to top it so I went with corn,miracle whip and grain mustard mix with a layer of salsa it was awesome. I will make this again and again. Thank you!
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The flavor was OK but I found the burger kind of dry and pasty. I used the leftovers as a filling in Tacos. I shaped them into little oblongs and heated them in the Microwave. Much better that way!
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I’m not a vegetarian, but my friend made these for a cookout and they were very yummy. Very good with mustard.
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The kids actually loved these, even my 7 year old who won’t eat burgers of any kind. The only thing I changed was I threw all of the ingredients into the food processor & mixed it all together that way. I had to add a little extra bread crumbs & I substituted taco seasoning for the chili powder & cumin. I baked them & for the last couple of minutes I turned on the broiler just to crisp the outside a little. So easy & tasty, thanks for the recipe!
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I really liked this. I had to substitute white navy beans the first time (black beans are not in every store here), but the taste was great. Be sure not to make them too thin- they won’t hold together then.
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Excellent! I will never buy another frozen veggie burger. I skipped the chili powder and cumin, I used egg beaters, added carrots and a little salt. I baked them and they were heavenly!
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Big Hit!
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It was ok, but not a hit. maybe next time i will add some more veggies and try baking it. Used only 1 egg and had no problems in making patties, it held well.will try it again though.
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Despite all of the great reviews, I was disappointed. They took way longer than 10 minutes per side to cook. The texture was dry and pasty, and there was way too much cumin. I will not make again.
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I just finished cleaning up dinner and these black bean burgers were a hit! I doubled the recipe in fear of not having enough burgers for everyone, but it made as much as it said. I got 8 really heaping burgers out of the mix, and they are big! I ended up putting more like 1 1/2 cups of bread crumbs, and I also used my electric chopper to chop (or mush) all of the ingredients. Also I only used one teaspoon of chili powder, and one teaspoon of cumin. My eaters don’t really like spicy, and this amount was perfect! The spices gave it taste, but there was no extra kick. I give the recipe the 4 instead of a 5 because it was really wet, and I ended up cooking them for 20 mins in the oven, then I put them in a frying man to finish them off. I finished the plate off with a whole wheat multi grain bun, saut?ed onions, french-fries and steamed broccoli with corn. Make these! They are great!
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excellent, have made many times now, and even the littles love them!
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These are excellent. Even my carnivorous husband loved them and has requested them several times. I add whatever I have on hand in terms of veggies – corn, shredded carrot, zucchini etc. They don’t hold up well on a Foreman grill, but are great in the pan or in foil on the bbq grill. Next I plan to make them with 1/2 beans and 1/2 soy “sausage” meat – I think they’ll be awesome. Use whatever seasonings you like – I usually add Montreal Steak Seasoning to the cumin & chili powder.
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I haven’t had black bean burgers before so I thought I’d give these a try. They turned out pretty well and even my meat-loving husband thought they were okay. I added an extra egg to the mixture and left it in the refrigerator overnight. I cooked them in the toaster oven and topped them with cheese. Not bad!
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